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Dominican Empanadas

Dominican Empanadas
  • Prep 20 min
  • Total 35 min
  • Ingredients 12
  • Servings 15
Melissa Bailey Empanadas are near and dear to Latin America. Each country has its own variations and different popular fillings. Many times the biggest difference, aside from the filling, is the dough. This Dominican empanada is filled with beef and its dough is extra buttery and crispy. Dominicans also make a smaller, round version of an empanada-like treat they call pastelito, which can also be made with this delicious dough.

Ingredients

For the dough:

  • 3 cups flour
  • 1 1/2 stick butter, softened
  • 2 eggs
  • 1/2 cup cold water
  • 1 teaspoon salt
  • 1 teaspoon baking powder

For the beef filling:

  • 1/2 lb ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 2 teaspoons garlic, minced
  • 2 teaspoons oil
  • 2 tablespoons Muir Glen™ organic tomato paste

Directions

  • 1
    For the dough: Mix flour and softened butter with a fork.
  • 2
    Add 2 eggs and mix with your hands.
  • 3
    Add water, mixing until you can form a ball of dough. Cover and let rest for 15 minutes.
  • 4
    Roll the dough in a floured surface until it is about 1/8 of an inch thick.
  • 5
    Cut circles of about 6 inches of diameter.
  • 6
    Roll the excess dough again and keep cutting circles until all is used.
  • 7
    Fill half of the circles with beef or your filling of choice, making sure you leave at least 1/2 inch around.
  • 8
    Wet the edge, fold to form a half moon shape and seal with a fork.
  • 9
    Use a deep pan with very hot oil to fry them until they are golden brown.
  • 10
    For the beef filling: Season ground beef with salt, oregano, and garlic.
  • 11
    Heat oil in a pan and cook beef.
  • 12
    When almost done, add the tomato paste.
  • 13
    Stir until it dissolves and a sauce forms.
  • 14
    Cook until sauce is thick and reduces by half.

  • When forming the dough, make sure it is flexible and it doesn't stick to your hands. If it's too wet, try adding more flour until you get the right consistency.
  • Empanadas are better served hot or warm.
  • You can store raw empanadas in the fridge for many days; or in the freezer for weeks.

No nutrition information available for this recipe

  • Melissa Bailey Empanadas are near and dear to Latin America. Each country has its own variations and different popular fillings. Many times the biggest difference, aside from the filling, is the dough. This Dominican empanada is filled with beef and its dough is extra buttery and crispy. Dominicans also make a smaller, round version of an empanada-like treat they call pastelito, which can also be made with this delicious dough.
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