Print Recipe

Empanadas!

This recipe card provides THREE different filling recipes for baked empanadas!
Course: Appetizer
Author: Hip Foodie Mom

Ingredients

For olive oil pastry crust:

  • 2 1/2 cups all-purpose flour + more for rolling dough
  • 2 teaspoons sea salt
  • 1/2 cup good quality extra virgin olive oil
  • 1/2 cup very cold water
  • 1 egg; slightly beaten for egg wash; to brush on empanadas right before baking

For ground beef filling:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 medium sized zucchini cut in half
  • 4-5 green onions; cut in half
  • 1/2 head of cabbage; cut into fourths
  • 1 cup green olives
  • 1 tablespoon cumin
  • 1/2 tablespoon red chili pepper flakes
  • 1 tablespoon smoked paprika
  • 1 teaspoon Chinese Five spice
  • Salt and pepper to taste

For bratwurst and sauerkraut filling:

  • 2-3 Bratwurst sausages; casing removed
  • 4-5 green onions; cut in half
  • 1/2 head of cabbage; cut into fourths
  • Salt and pepper to taste

For mac and cheese empanadas:

  • 3 cups cooked elbow macaroni about 4 ounces uncooked
  • 1 1/2 cup cheddar cheese grated
  • 1 cup gruyere cheese grated
  • 1 tablespoon unsalted butter
  • 2 tablespoons Boursin Garlic and Herb cheese
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1 teaspoon red chili pepper flakes optional; for a little heat
  • 5-6 strips cooked bacon
  • Handful fresh chives cut in half

Instructions

For olive oil pastry crust:

  • Using your KitchenAid® Food Processor, combine the flour, salt and olive oil and pulse for about 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.
  • For the rest of the instructions and the complete recipe card, visit the link below at The Kitchenthusiast.