Empanadas are named after the Spanish verb ‘empanar‘, which means to coat or wrap in bread.
Try out this easy recipe for Picadillo Empanadas using masa harina (Maseca) and mince meat as a filling. So delicious!
2 Cups Masa harina – Maseca
1 Cup Wheat Bread Flour
1 1/2 Cups Warm Water
1/2 Tspn Salt
Oil for Frying
1 Onion. Finely Chopped.
1 kg Lean Ground Mince Meat
2 Large Tomatoes. Finely Chopped.
1 Tbs Ground Cumin
Salt and Pepper
2 Potatoes. Cooked, Peeled and Diced.
2 Hard Boiled Eggs. Chopped.
For the dough:
1. Place the flours and salt in a large bowl and combine.
2. Slowly pour the warm water into the flour and hand mix until dough is firm. If a little dry, add 1 or 2 table spoons of water.
3. Cover with a damp cloth and let stand for at least 10 mins.
For the filling:
1. Heat oil in a skillet and fry the onion.
2. When the onion has softened and browned slightly, add the meat and fry until it loses its pinkness.
3. Add the tomato and season with the cumin, salt and pepper.
4. Add the boiled egg and potato.
To make the empanadas:
1. Form small balls (about 4cm in diameter) with the dough and, using a tortilla press or rolling pin, roll out into a thin flat circle (about 15cm in diameter).
2. Place about 4 tablespoons of the meat onto half of the dough leaving at least 1cm of dough around the edge.
3. Fold the dough over the meat, securing the edges with a fork or, if you’re feeling adventurous, a crimp like that in the picture.
4. Fry the empanadas in oil until golden brown and crispy.
5. Drain the excess oil on a piece of kitchen towel.
Serve with a tangy salsa and enjoy!