Traditional & Corn Empanadas

Empanadas with Chorizo, onion, pepper filling

Make your Empanada filling first and let it rest over night to enhance flavors.

Chapis Empanada Filling:

  • 1 pound fresh chorizo
  • ½ pound potatoes
  • 1 cup cooked corn
  • 3 white onions diced
  • 3 bell peppers diced
  • salt

Remove chorizo from casing and break up with a fork.

Place in hot pan and cook through reserving cooking fat.

Boil potatoes until tender, let cool and chop in food processor.

Sweat peppers and onions until soft.

Add potatoes to chorizo and mix well.

Remove from heat and place chorizo, potatoes and cooking fat in a bowl with corn, peppers and onions.

Season with salt to taste.

Let chill and rest over night to allow flavors to enhance.


Ingredients for Traditional Empanadas:

  • 3 cups flour
  • 1 tsp. salt
  • ½ cup duck fat
  • 1 egg
  • 1 cup warm milk

Mix flour and salt into mixer.

Add ½ cup duck fat and mix slowly until well incorporated.

Add only the yolk of the egg (save the egg white) and mix.

Slowly add warm milk until small balls start to form.

Remove dough and work with hands for 1-3 minutes. Roll into a ball. Flatten and refrigerate for at least 30 minutes.

Forming Empanadas:

Roll out dough then cut out small circles with a mold.

Brush edges with the egg white.

Add filling into center of dough then roll dough over filling (see below) until it closes. (use a fork to clamp down edges)

Brush with egg wash and bake at 325°F until golden brown.



Making Corn Empanadas instead:

  • 3 cups Masa
  • hot water

Add Masa to bowl and slowly incorporate hot water until a dough starts to form.

Take a small piece of dough, roll into a ball then flatten out until it is a thin circle.

Place filling in the center of the circle then fold around the filling until it closes.

Fry until golden brown.

1 comment

  1. Carole Perez says:

    These are awesome!

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