Print

Baked Empanadillas (Empanadillas al Horno)


  • Author: Aida's Kitchen®
  • Prep Time: 50 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 Empanadillas 1x

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
  • 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

  1.  Mix the flour and salt in a bowl.
  2.  Pour the skim milk and egg in a measuring cup and beat until a uniform color is formed.
  3.  Place flour mixture into bowl of food processor.  Cover bowl with lid.  Select Speed #3 and turn on the power.
  4.  Add the slices of butter one by one as the butter is being incorporated into the flour mixture.
  5.  When the flour mixture has a cornmeal texture, then gradually pour the beaten eggs.  Mix until a dough is formed.
  6.   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.
  7.   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.
  8.  Using a cookie cutter, cut out 6-inch circles.  Roll out the leftover dough for the remaining circles.
  9.   Place in the center of circle at least 1½ tablespoons of the meat filling.
  10.   Fold the circle in half-moon shape and with your fingers, press down around the edges to seal.
  11.   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.
  12.   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.
  13.  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