Kristina Argentina

How to make empanadas

Empanadas are a great way to take leftover meat/stirfry concoctions, and turn them into a new meal. I was lucky enough to learn how to make empanadas from Leo, who had previously owned a bakery in the Pyrenées, a mountain range which separates France and Spain. He taught me a bunch of tricks of the trade, and i want to share them with you!

1. Ingredients. You will need the leftover meat/veggies, a glass of water, and the empanada dough. Preheat the oven to high (are there any other settings in this country?). Coat the pan you are using with olive oil, so it doesn’t stick.
2. Start with the dough in your hand (whichever hand you use the least). Put a good amount of the meat in the center, but not too much because then it’s hard to close.
3. Put a line of water on the outer circle of the dough. Fold the two sides together, and seal the sides together. If the dough breaks, it means it is too full. Don’t worry about it.
4. Fold the outside corner of the empanada once. Repeat. Repeat all the way around. You can also use a fork to place marks on each side. Alternating and varying these steps is a good way to differentiate between the different kinds of empanadas.
5. Place them in the oven for about 5-7 minutes. Turn the pan. Put them back in the oven for another 5 minutes until they are golden brown.
6. Take them out. They will be very very hot, so wait a few minutes before serving.

Y nada más! Que fácil no? I am now experimenting with meat, chicken, ham & cheese, and I hope to make curry empanadas next time I cook Thai food!