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Empanadas pies

Empanadas

Shortcrust hand pies with a flavorful filling. These pies are very popular in Spain and Latin America. They're made from shortcrust pastry with all kinds of fillings — meat, cheese, seafood, fruit preserves, farmer's cheese, and so on — and in many variations: with egg, herbs, corn, olives, and more.

sharlis

Recipe author

Composition / ingredients

Servings:

Vegetable oil

Eggs

Flour

300

Butter

120

Eggs

Water

Salt

Vinegar

Ground chicken

150

Canned corn

Eggs

Green onion

Onion

Salt

Paprika

0.5

Ground red pepper

0.3

Dried oregano

Sugar

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 8 g

Fats 34 % 15 g

Carbohydrates 48 % 21 g

251 kcal

GI: 10 / 5 / 86

Cooking method

Step 1:

Keep the butter for the shortcrust pastry in the freezer for 15–20 minutes first. Grate the chilled butter on the coarse side of a grater and rub it into the sifted flour to make crumbs, working it well with your hands. You can simply chop the butter with a knife, but I prefer to grate it.
Step 2:

In a separate bowl, pour in cold water and 9% vinegar, add salt, and crack in the egg. Whisk everything with a fork or whisk until smooth. Instead of regular table vinegar, you can use apple cider vinegar or fresh-squeezed lemon juice.
Step 3:

Make a well in the butter-flour mixture and pour the wet mixture into it.
Step 4:

Start mixing the dough with a spoon, and once the mass thickens and comes together into a lump, turn it out onto the counter. Knead the dough, gather it into a ball, wrap it tightly in plastic wrap, and put it in the refrigerator for 30 minutes. Longer is fine too — say, an hour — the shortcrust pastry only benefits from it.
Step 5:

While the dough rests, make the filling. Hard-boil the egg for 10 minutes, cool it in cold water, peel it, and cut it into cubes. Wash and chop the green onion. Peel and finely chop the onion. Measure out the right amount of corn into a small bowl.
Step 6:

Heat the vegetable oil in a skillet and fry the onion until translucent, about 2 minutes over medium heat, stirring.
Step 7:

Add the raw ground meat to the skillet with the onion, add salt and spices, and fry everything together, stirring, for 3–4 minutes. At this point, taste the meat.
Step 8:

Transfer the cooked meat to a bowl, wait for it to cool, and mix it with the rest of the filling ingredients: corn, green onion, and eggs.
Step 9:

Roll out the dough into a sheet of any shape, 3–4 mm thick — you won't need flour for dusting. Cut out circles 11–12 cm in diameter. I used a salad ring of the right size. Set the scraps aside, roll them out again, and cut out more circles. I got 15 circles.
Step 10:

Place a tablespoon of filling on one half of each circle.
Step 11:

Fold the other half over and crimp it, shaping a pie that looks like a big dumpling. Press the edges with a fork for a better seal and a nice pattern.
Step 12:

Lay the assembled pies on a baking sheet lined with parchment paper and put them all in the freezer for 10 minutes. In the meantime, make the rest of the pies.
Step 13:

After the time is up, take the baking sheet out of the refrigerator and brush the pies with beaten egg.
Step 14:

Put the pies in the oven for 15–20 minutes at 350°F (180°C), until golden, and put the next batch in the freezer for that time. Once these pies are baked, bake the rest.