Empanadas Batch 24
This recipe is definitely kid approved. Three of my granddaughters very much enjoyed these. Two of them ate two a piece, and the other one ate three. If you give these a try I hope you enjoy them just much as they did.
Empanadas Batch 24
This recipe is definitely kid approved. Three of my granddaughters very much enjoyed these. Two of them ate two a piece, and the other one ate three. If you give these a try I hope you enjoy them just much as they did.
Cooking Instructions
- 1
Mix all your dry ingredients together. Melt your two sticks of butter and heat your water.
- 2
Add in the melted butter in the hot water and mix and need for at least 10 minutes. Don't take a shortcut here and just needed a few times this has to be very firm so it doesn't even shape. Form into a big ball, coat with oil, and let rest for one hour.
- 3
That's your onions and peppers and put into a pot with a 2/3 stick of butter. Add your sausage and beef, smash It up and brown it in with your veggies.
- 4
Peel, rinse, and dice your potato. Add your tomatoes and potatoes in with your meat, onions, and pepper mixture. Allow to reduce, then add in the sugar and tomato paste. Taste and adjust your seasonings.
- 5
Cut equal portions of the dough. Roll out on parchment paper. Add the filling to half of the pastry roll. Leave about an half inch space from the edge. Preheat your oven to 450° Fahrenheit.
- 6
Fold the empty half over the filling. Crimp the edge with the half inch space to the folded part that's over the top of the filling. Place the empanadas on a baking sheet with parchment paper on it. Beat the eggs and use them as an egg wash over the top, and sides of each empanada.
- 7
Place in the hot oven and bake for 30 minutes or until golden brown on top. Allowed to rest 7 minutes and serve. I hope you enjoy!!
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