EmpanadaIf there is something that is truly versatile, it has got to be the empanada. I have been making these for a couple of years now, or should I say since I purchased my tortilla press. The dough could not be easier to make, and they can be stuffed with pretty much whatever you have in mind. For this last batch of empanadas, I stuffed them with shredded barbecue pork, however in the past I have used ground beef, potatoes, and peas, as well as turkey. I say these are versatile because you could use any type of vegetable, meat, fish, etc.

For the dough:

  • 1 cup of Masa Harina
  • 2 Tablespoons of flour
  • 1/2 cup to 2/3 cup of luke Warm Water
  • Pinch of Salt

EmpanadaThat’s it for the dough! Add all your ingredients and knead it a couple of times. The consistency should be treated like dough. Cover the dough and prepare your tortilla press. For the press, I used two sheets of plastic wrap to cover each side as to prevent the dough from sticking. Take a large pinch of the dough and form it into a ball and place on the tortilla press. Press the dough to form the tortilla shape. Add your stuffing and fold over to make your seal. You could use a fork as well to pinch the edges together. Continue this process until you are out of dough. My dough made about eight empanadas, however if you decided to not use the press and roll out the dough instead, then you can tailor it to fit your own size.

Here is the big dilemma. Do I fry, or do I bake? I have done both, and as they are both good, I prefer the fried empanadas. If baking, heat the oven for 425 degrees, and bake for 20 minutes or until they turn golden brown.


If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *