Description
The empanadillas are half-moon shaped flour-based dough that can be filled with a variety of meat or seafood mixtures. Other popular dessert fillings include guava paste or a combination of cheese and guava paste.
Scale
Ingredients
- 3 cups all-purpose presifted flour
- ½ teaspoon low sodium salt
- 1¾ sticks of chilled unsalted butter, cut into ¼-inch slices
- ½ cup skim milk
- 1 whole large egg
Egg Wash: Beat 1 whole egg and 2 teaspoons of water, using a whisk.
Click on the link above (step by step visual instructions) for Meat Filling (Picadillo) recipe.
Instructions
- Mix the flour and salt in a bowl.
- Pour the skim milk and egg in a measuring cup and beat until a uniform color is formed.
- Place flour mixture into bowl of food processor. Cover bowl with lid. Select Speed #3 and turn on the power.
- Add the slices of butter one by one as the butter is being incorporated into the flour mixture.
- When the flour mixture has a cornmeal texture, then gradually pour the beaten eggs. Mix until a dough is formed.
- Place dough on countertop and shape into a ball (Do not overwork the dough). Cover completely with plastic wrap. Gently press down on dough to flatten and shape into a rectangle. Place in the refrigerator for 1 to 2 hours or overnight.
- Once dough is chilled, place dough on surface lightly sprinkled with flour. Divide dough in half and roll out dough to ⅛-inch thick. Each half will yield six empanadillas. Wrap and place the other half in the refrigerator until ready to use.
- Using a cookie cutter, cut out 6-inch circles. Roll out the leftover dough for the remaining circles.
- Place in the center of circle at least 1½ tablespoons of the meat filling.
- Fold the circle in half-moon shape and with your fingers, press down around the edges to seal.
- Twist the edges into a curl, folding the edges inward and pressing down. Repeat this process around the edges of empanadilla to seal completely. Place on top of cookie sheet lined with parchment paper.
- Brush the empanadillas with the egg wash on both sides. Preheat oven to 375°F and bake for 20 to 30 minutes for 6 empanadillas.
- The empanadillas are ready when they are golden on both sides.
Notes
You will need: food processor, rolling pin, and 6-inch cookie cutter. Read the user manual of your food processor in its entirety before operating the unit.
The Nutritional Value includes the ingredients for the Meat Filling (Picadillo).
- Category: Meat Pies
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Empanadas, Empanadillas, Baked Empanadas