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Empanadas

Explore 9 recipes, 3 videos, and more

Taste of Argentina - ChimichurrI Sauce

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Sweet and Savory Beef Empanadas

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Empanadas with Spicy Pork

Ingredients
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole cloves
  • 1 small cinnamon stick
  • 2 cloves garlic, minced
  • 1 five-pound pork butt
  • 1 tablespoon vegetable oil
  • 2 small onions, finely diced
  • Salsa Verde
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 cups all-purpose flour
  • 1 cup vegetable shortening
  • 2 tablespoons baking powder
  • 2 1/2 cups warm water (100° to 110°)
  • 1/2 cup unsalted butter, melted
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Dinner Made Easy and Sweet Treats Category Winners

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Spicy Chicken Empanadas

Ingredients
  • 1 whole chicken breast (1 pound), skin removed
  • 1/2 white onion, halved
  • 1 dried bay leaf
  • 1 fresh poblano chile
  • 6 cups (48 ounces) vegetable oil
  • 2 garlic cloves, crushed
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon
  • 4 canned plum tomatoes, coarsely chopped
  • 2 canned chipotle chiles in adobo, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 tablespoon pepitas (pumpkin seeds), toasted and coarsely chopped
  • Empanada Dough
  • 1/2 cup shredded queso blanco
  • 1/4 cup sugar, for sprinkling
  • Crema pura or sour cream, for serving (optional)
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Empanadas

Time:2 hours
Ingredients
  • 4 cups all-purpose flour, plus more for dusting
  • 2 pounds ground pork or beef
  • 2 medium onions, finely diced
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
  • 1/2 teaspoon chili powder
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 2 cans (14.5 ounces each) tomatoes, diced
  • 1 cup cold water
  • coarse salt and ground pepper
  • 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
  • 1 cup fresh cilantro, chopped
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Empanaditas

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 medium cloves garlic, finely chopped
  • 1 pound ground turkey or chicken
  • 1/3 cup raisins, finely chopped
  • 1/3 cup finely chopped pitted green olives
  • 1/2 teaspoon ground cumin
  • Coarse salt and freshly ground pepper
  • Tabasco sauce
  • 2 large eggs
  • 2 ounces Monterey Jack or Cheddar cheese, grated (1/2 cup)
  • 1 tablespoon heavy cream
  • All-purpose flour, for dusting
  • Empanada Dough
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Chicken and Corn Empanadas

Ingredients
  • Empanada Dough, chilled
  • 1/4 cup olive oil
  • 1 1/2 cups finely chopped white onion
  • 1 teaspoon red-pepper flakes
  • 1 teaspoon oregano, preferably Mexican
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 5 ears small corn, kernels removed (about 1 1/2 cups)
  • 1 pound boneless, skinless chicken thigh meat, cut into 1/4-inch pieces
  • 2 tablespoons dry white wine
  • Coarse salt
  • 6 ounces Monterey Jack cheese, shredded
  • 1 large egg, lightly beaten with 1 tablespoon water
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Beef Empanadas

Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 3/4 cup pimiento-filled green olives, sliced
  • 3/4 cup raisins
  • 1 teaspoon honey
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • Several dashes hot sauce
  • 2 large eggs, separated
  • 1 Cream Cheese Pastry Dough
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Empanada Dough

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