Empanada is a baked or fried pastry with meat filling. A traditional food in Latin American and the Philippine cultures but now many different cultures have put a spin on Empanada. You’ll find many different kinds of filling.
For this recipe, I only used a very simple filling which is corned beef sauteed in garlic and onion. You can also add potatoes if you like but I made it plain since the pastry or the dough consists of carbs already. I also used Palm Corned Beef because it is very tasty compared to other brands.
Make sure to also read my notes below to successfully make this delicious homemade empanada.
CORNED BEEF EMPANADA RECIPE
1 small can corned beef
3-4 cloves garlic, chopped
1 small onion, chopped
salt and pepper to taste
2 cups all purpose flour
2 tbsp sugar
1 tsp salt
1 stick ( 1/2 cup) cold butter
8-9 tbsp ice cold water
1 egg, beaten
1 – 1 1/2 tbsp milk
Heat a small amount of cooking oil in a pan.
Saute’ garlic until fragrant.
Add onion and cook until soft.
Add corned beef. Cook for about 5 minutes.
Season with salt and pepper as desired.
Cook for another 1 minute.
Remove from pan and let it cool.
Add flour, sugar and salt to a large bowl. Mix well to combine.
Add the butter. Using a pastry blender, press the butter against the flour mixture.
Slowly add ice water. Work in one tablespoon at a time. (Mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
Use your hands and knead to form into a disk. Do not over-knead.
Wrap in plastic wrap and refrigerate for 30 minutes.
When dough is ready, flour your surface and use a rolling pin to roll out the dough.
Use a large round cookie cutter to cut the dough.
Place filling on the middle of the dough.
Fold and press the sides with a fork.
Combine beaten egg and milk or water.
Brush the empanadas with egg wash (if baking)
Arrange empanada on a tray lined with parchment paper.
Brush the empanada with egg wash.
Bake at 325 F for 30-40 minutes or until top is golden.
To Deep Fry:
Heat cooking oil in a pan deep enough to cover the empanada with oil.
Fry until golden brown.
Drain on paper towels.
You can potatoes in your corned beef if you like. Pan fry the potatoes first before sauteing the corned beef then add the fried potatoes before adding salt and pepper.
Left over corned beef can also be paired with garlic rice and fried eggs. Best served for breakfast.
Also, to use them all up, you can make 2 more batch of the crust.
For Fried Empanada, do not overcrowd the pan. Fry 3-4 small empanada so the oil temperature doesn’t drop. Overcrowding will make the empanada oily and you don not want that in your pastry.