Empanadas may be the perfect travel or on-the-go food. They are hearty, satisfying and easy to eat with one hand. Try your hand at this fall flavor rendition and remember, practice makes perfect when it comes to shaping the dough.
By Liz Harris
About a month back I made a batch of these empanadas and I realized they would be perfect travel food. They are hearty, satisfying and easy to eat with one hand. So I whipped up a second batch and they are nicely tucked away in the cooler of my car, ready to be devoured at a moments notice during my upcoming roadtrip (although I’ll be eating them cold, I highly suggest YOU eat them warm!).
This was the first time I made empanadas. They are actually pretty straightforward and not as time consuming as I had imagined. You can prep the filling while the dough is rising. And once you get the hang of filling and folding them, it’s quite easy. I do encourage you resist the urge to overfill them. You don’t want the filling to be spilling all over the place. And don’t worry if they aren’t all identical looking (see my photographic evidence). That’s what makes them so endearing! These are great game day snacks. Or turn them into a cozy fall dinner that they whole family will love.
The original recipe calls for using a mix of vegetable shortening and lard in the dough. And I’m sure it tastes amazing, but I was going for something vegetarian so I skipped the lard. But feel free to add it back in, if you want.
Liz is a former scientist turned cook, baker, food photographer and writer. Her kitchen is her home "laboratory" where she creates recipes for her blog, Floating Kitchen, which features seasonally inspired dishes that are fun, inventive, sometimes healthy, sometimes indulgent and always delicious! Obsessed with all things nautical, Liz has lived in coastal towns on both the East and West Coasts.