How to Make Empanadas
Another South By South West gone, another week-long hangover to power through. A little less doing this year, due to a whole bunch of other bullshit needing to be done instead, but still managed to hit the highlights: day drink in the sun, play a house show, see a couple of BAD ASS bands, fall off a sidewalk, fall out of a chair, kick a stranger, wander around, lose my cool, lose my memory, get dehydrated, and see some art – not necessarily in that order.
To assist me in my travels, I made some empanadas to take along in my backpack.
Backpack snacks…
To ward off the alcohol poisoning…
I shared them with somebody (two somebodies?) at a party but can’t remember who that was. Anywayzzz…
How to Make Empanadas
| Easy Empanadas |
- Premade pie crust
- 1 (10 oz) box o’ frozen spinach, thawed and squeezed dry
- 1 small potato, cooked and diced (about 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon ground cinnamon
- As much cheese as you can cram in, probably 1/2 ounce to 1 ounce per empanada
- Extra flour for rolling
- Mix the filling ingredients together: spinach, potatoes and spices.
- Pull out your pie crust and unroll it on a lightly floured (and clean!) work space.
- Roll it out a little to thin it and increase the size by about half. Should be about 1/8 inch thick.
- Cut out 6″ circles by tracing a small plate or bowl – you should get 6 circles.
- Put a couple tablespoons of your filling and a hunk of cheese on each circle, fold over, and seal with water and pinching (Watch the video to see how!!!)
- Put on an ungreased cookie sheet and bake at 400 degrees Fahrenheit for 25-30 minutes.
- Cool completely and put them in some tupperwares to take with you for later enjoyment in some drunken state in the future. You’re welcome.
Here’s a pumpkin empanada recipe with a homemade empanada crust if you’ve got a little more empanada confidence and/or time.
19 Comments
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Loved the video! Can't wait to try this recipe out—I've been wanting to try making empanadas for awhile now.
Do it! And then tell me how it worked out!
I actually cheat and use a empanda press. I like how you form your crust.
What's an empanada press? Like a tortilla press? Tell me more!
I actually used it in this post
http://joyjoycreativeoutlet.blogspot.com/2010/0…
I use the press all the time. I used one similar to this one
http://www.amazon.com/Progressive-4-piece-Dough…
We LOVE your show. Great content with attitude galore. More, please!
We have many more on the way! Send me some wine! 🙂
I'm going to try this. I need some meat in it though.
The best part about empanadas is that you can put pretty much anything in them. Nature’s perfect food pocket.
Made some chicken empanadas last Monday. So good! Thanks for the guidance.
Sounds delish! Glad to be of service.
[…] some industrious folks can pull a Hilah and make potables to nosh on and barter. I will not be one of them, though, as I’ll most […]
Stumbled upon your lovely website & caught the fish taco video! I was like “im home!” The way you do it is simple and fun. Other how to cook websites send my broke ass to Blood Bath & Beyond for tools and gadgets I use once! My girly girlfriend was impressed and happy with what I created for once! Thank You!
T-DOG!
That is exactly the kind of response I like! I’m real happy to help you please your girly. New episodes are starting Sept 20 so I hope to see you back for more.
Oh man, Hilah you and your show are the business!!! I thoroughly enjoy watching your vids, and the food is awesome-tastic!! I am going to try this recipe for dinner tonight, but I’m going to use fresh kale from the farmers market instead of spinache, and also some aged white chedder horseradish cheese. mmmmm cheese.
Oh Brycen, that sounds awesome! I love aged cheddar and horseradish. Hope they turned out great!
Thank’s Hilah… I was wondering if you made the dough or used premade… Whew… Glad you used premade.. ME and Flour.. don’t get along that well… LOL…
Ha! Yeah, this is a good shortcut method. You could use any filling, though. Thank you for writing, Larry!
Hey, Really from Milwaikee?