This step-by-step empanadas recipe will teach you everything you need to know about creating crispy corn dough empanadas fried to perfection. Choose your favorite fillings like pulled jackfruit, refried beans, queso fresco, and more!
Add the masa harina and salt to a mixing bowl and combine. Then, add in approximately 1 ½ cups of warm water to start with and mix together using your hands.
Begin kneading the dough to form a ball that's moist enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).
If the dough appears too crumbly, add a tbsp of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.
Next, start breaking off pieces of the dough to form small balls. Roll each piece of dough in between your palms until smooth. You should get about 14-16 empanadas out of this recipe. Only roll 2-3 balls at a time, and store the extra dough under a tea towel to prevent drying out.
If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the dough).
Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.
If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or plate to flatten.
Grab out your fillings: refried beans, jackfruit carnitas, vegan queso fresco, etc. In the meantime, heat 2-3 cups of vegetable oil (enough to fully submerge the empanadas) to 350-375°F in a deep pot or fryer.
Once the dough is flattened, remove the top plastic piece and add a spoonful of fillings into the middle, making sure to leave room for sealing the edges.
Keeping the dough on the bottom piece of plastic, fold it over to form a half-moon shape. Pinch the edges together, making sure there is a good seal (you can press the edges down with a fork over top of the plastic to help with this).
Remove the empanada from the plastic. If you want an even edge, press around the pinched half of the empanada with a bowl similar in size. You can also cut along the edge with a knife. Set the empanada aside on a tray with plastic wrap over top to keep the moisture in.
Once you have made a few empanadas, carefully add 1-3 into the pot of hot oil. Deep fry until golden brown, about 2-4 minutes. Continue forming the rest of the empanadas while you wait for the previous batch to fry.
Note: it's ideal to use a thermometer when working with oil. If you don't have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.
Serve your empanadas while warm with sauces like salsa roja, salsa verde, Mexican crema, etc. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 11 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 64.3mg||2 %|
|Potassium 130.5mg||3 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 22.8g|
|Protein 3.4g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!