Empanadas are a type of turnover consisting of dough that is wrapped around a filling and then fried or baked. Empanadas can be made with various different fillings, such as meats, cheeses, vegetables, or fruits. The dough is usually made with wheat flour, water, and fat, although other ingredients may also be added for flavor or texture.


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 3 tablespoons sugar
  • 1 egg, beaten
  • 3 tablespoons milk
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 6 cups thinly sliced peeled apples or 1 can (20 ounces) drained crushed pineapple (reserve juice for glaze) OR 3 cups thawed frozen raspberries or blueberries with 2 tablespoons sugar added


1. The day before you plan to make the empanadas, cream together the butter and cream cheese until smooth. Beat in the flour to form a dough, then shape into a ball. Wrap tightly in foil or cling wrap and refrigerate overnight or for up to a week.

2. When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

3. On a lightly floured surface, roll out the dough until it’s thin. Use a 3- or 4-inch round cookie cutter to cut out rounds of dough. Place a small spoonful of jam in the center of each round, then moisten the edges with water.

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4 traditional way) OR in confectioners’ sugar if preferred

Nutrition Facts

  • Calories: 150
  • Fat: 10 g
  • Saturated fat: 2.5 g
  • Cholesterol: 20 mg
  • Sodium: 150 mg
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Sugar: 6 g
  • Protein: 2 g

What are traditional empanadas made of?

Empanadas are a traditional Latin American dish that typically consists of a doughy pastry shell filled with various savory fillings. The dough is usually made from flour, oil, eggs, salt and baking powder, with ground meat, cheese or chicken being the most popular fillings. There is also an eggless and flourless version of empanadas known as cativías, which replaces the flour with tapioca or freshly grated cassava. Empanadas can be either baked or fried, and are often served as appetizers or snacks.

What is usually in an empanada?

Empanadas are basically little pockets of dough that are typically made with a simple, homemade dough on the outside. The inside of an empanada usually contains some kind of protein, such as pork, chicken or beef. However, there are also variations of empanadas that contain fish or cheese. In addition to the protein filling, most empanadas also have at least one or two simple vegetables, such as corn, diced potatoes or carrots.

What are Mexican empanadas made of?

Mexican empanadas are made of fresh corn masa that is pressed into a tortilla. The tortilla is then filled with cheese, beef, chicken, or anything else that you are craving. The edges of the tortilla are sealed and the empanada is fried until it is golden brown. You can find cheese empanadas and ground beef empanadas in Mexico.

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What are Spanish empanadas made of?

Spanish empanadas are typically made with a wheat flour dough that is either baked or fried. The fillings for these savory pastries can vary, but they often include meats, cheeses, and vegetables.

Empanadas originate from the region of Galicia in northwestern Spain. They were traditionally made as a way to use up leftover bits of meat and cheese, as well as any vegetables that were on hand. These days, empanadas are popular snacks or appetizers that can be found all over Spain.

There are many different types of empanadas, depending on the region where they are made. In Andalusia, for example, beef and pork are common fillings. In Catalonia, you might find an empanada filled with spinach and eggs.

What is the difference between Spanish empanadas and Mexican empanadas?

Spanish empanadas are made with bread dough, while Mexican empanadas are made with corn masa dough. This is the primary difference between the two types of empanadas.

The Spanish brought their empanada recipe to the New World in the 16th century, where it was shared with the Aztecs and Maya. However, each region in Mexico has its own unique version of the dish. For example, some regions may use different fillings or add extra spices to the dough.

Generally speaking, Spanish empanadas tend to be larger and more hearty than their Mexican counterparts. They are often filled with meat or fish, along with vegetables and cheese. Mexican empanadas, on the other hand, usually feature a sweet filling such as fruit or chocolate.

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