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Seven empanada recipes for weekend snacks

22 mayo, 2021

The long-awaited weekend finally arrived, two whole days to enjoy our favorite hobbies or, simply, dedicate ourselves to dolce far niente and gain strength for the work days that await us. Be that as it may, we will have to do something to eat, so I suggest you seven recipes of empanadas for the weekend snack.

Personally, empanadas are one of my favorite dishes: they can be filled with endless fillings, they can be prepared in advance and they are also plentiful, what more could you ask for? In Directo al Paladar we have offered you many versions, so that they adapt to all palates, you will surely find one that is to your liking. We started!

1. Tuna patty

Empanada1

We start by chopping the onion, garlic and pepper and fry them over medium heat, until they are transparent. Add the tomato, salt and sugar, and sauté over medium heat, about 10 minutes, until it thickens. We pour into a bowl with the flaked tuna and the chopped eggs. We stir and reserve while we make the dough. We mix the dry ingredients: flour, paprika, yeast and salt. We add the liquids: oil, wine and water, and mix until the dough is amalgamated. We let it rest for a while covered with a cloth, while the filling finishes cooling. The dough will not grow. We preheat the oven to 200ºC. We divide the dough into two parts and stretch them very thin. We line a baking tray with one of them, spread the filling on top and cover with the other half of the dough. We seal the edges, prick with a fork, make a small “chimney” and finally, we paint with beaten egg. We bake about 45 minutes.

Link | Tuna pie

2. Prawn pie and confit onion

Empanada2
  • Ingredients: Wheat flour (for the dough) 450 g, Salt (for the dough), Very cold butter in pieces (for the dough), Water (for the dough) 100 ml, Egg (for the dough) 1, Fresh pressed yeast ( for the dough) 20 g, Onion (for the filling) 500 g, Butter in pieces (for the filling) 70 g, Extra virgin olive oil (for the filling) 50 g, Salt (for the filling), Whole raw prawns (for the filling) 500 g, Brown sugar (for the filling) 40 g, Philadelphia type cream cheese (for the filling) 250 g, Beaten egg (to paint the dough) 1, Sesame seeds 1 tablespoon (to sprinkle)

  • preparation: Knead all the ingredients of the dough until we get a homogeneous mixture (if we do it in Thermomix 1 min / speed 6). We form a ball, remove it to a bowl, cover with a cloth and reserve. Chop the onion (in Thermomix 10 sec / speed 4). Put it in a pan with the butter, oil and salt and fry over low heat (in Thermomix 20 min / 120º / speed 1). Meanwhile, we peel the prawns and discard the heads and shells. Add the sugar to the mixture and continue for a few more minutes (in Thermomix 4 min / 120º / speed 1). Remove to a bowl and let cool for about thirty minutes. We preheat the oven to 180º and line a baking tray with baking paper. Divide the dough into two parts. With the rolling pin we spread one on the table dusted with flour and place it on the tray that we have prepared. We spread it with the cream cheese, leaving a border of 2 cm. We distribute the onion confit on top and, on top, the prawns. With the roller we spread the other dough. Brush the edge of the lower dough with water and place the other extended dough on top. We press the edges and close. We prick the surface with a fork several times, so that the steam comes out when it is cooked. Brush with the beaten egg and sprinkle with the sesame seeds. Bake about 45 minutes or until the patty is golden brown. Remove from the oven, let it warm and serve.

Link | Prawn pie and confit onion

3. Meat pie

Empanada3
  • Ingredients: Pie dough 1, Minced meat 300 g, Tomato sauce 15 g, Onion 1.

  • preparation: We chop the onion in brunoise. It is important that we cut small pieces so that the filling is homogeneous. Remember the tricks to avoid crying when you cut onion. We poach the chopped onion in a pan with a pinch of salt and when it is soft, add the minced meat. We stir well so that the meat is cooked and when we see that it has changed color, we add the concentrated tomato and a glass of water. We let it cook until there is no liquid left and we have a firm and homogeneous filling. With this filling we could also make meat patties, either fried or baked, using patty wafers. We put the oven to preheat to 200ºC and while it reaches that temperature, we spread the dough of the empanada and place the meat filling in the bottom half, trying to leave a centimeter of dough uncovered to be able to make the closing later. We fold the dough covering the filling and make the closing or repulgue. In the center of the pie we make a cross with a sharp knife. Then we varnish the surface of the empanada with a little beaten egg and bake it until it has a nice golden color.

Link | Meat pie

4. Galician pie with sardines

Empanada4
  • Ingredients: 100 ml of virgin olive oil, 2 onions, 1 red pepper, 1 green pepper and 3 cans of sardines in tomato, 150 ml of the oil and juices of poaching the vegetables of the filling or, failing that, of virgin olive oil, 150 ml of water, 10-15 g of salt, 400 g of pastry flour (approximately), 40 g of lard (optional) and 1 egg.

  • preparation: We start with the filling, as we need the excess oil and the vegetable juices to prepare the dough. To do this, we peel the onions and cut them into julienne strips. We wash the two types of pepper, remove the peduncles and seeds and cut them into julienne strips. Heat the virgin olive oil in a large frying pan and fry the vegetables for the time necessary so that they cook without turning color, over a very low heat. We remove the vegetables from the oil and place them on a colander, letting their juices drain well. We mix the oil with the juices and pour it into a measuring jug. We need 150 ml of this mixture, but if it does not reach us we can complete it with virgin olive oil. We add another 150 ml of water, the salt and stir. Next, we add the flour little by little. We stir, at first, with a wooden spoon. As we add more flour and the dough thickens, we pass the dough to a clean work surface and knead to amalgamate. Once all the flour has been added, we stretch the dough and distribute the butter in globs over the entire surface. Knead again until completely incorporated into the dough. We wrap the dough in transparent paper and let it rest in the fridge for 20 to 30 minutes, so that it becomes more manageable. Once the dough has settled, we assemble the empanadas. We divide the dough into eight pieces, spread four of them on a baking tray, stretching them with our fingers, cover with the vegetables, previously seasoned, and the sardines. We spread the other four pieces of dough and use them to cover the empanadas. We fold the edges of the dough that forms the base over the dough on the surface and press lightly with our fingers, forming a cord. We can use the leftover dough to decorate the empanadas. I have made different drawings, but to everyone’s taste. We make a hole in the center of each patty, so that the steam escapes through it and does not bulge with the baking. We prick the surface of the empanadas with a fork or a skewer. We beat the egg and brush each patty. Thus, when the dough is baked in the oven, it will be shiny. Bake at 180ºC for 35-40 minutes or until we see that the surface has acquired a golden hue. Remove from the oven and let it temper before serving.

Link | Galician pie with sardines

5. Cockle pie

Empanada5
  • Ingredients for the dough: 200 g of water, 20 g of fresh pressed yeast, 30 g of olive oil, 400 g of strength flour, 1 tablespoon of sweet paprika, 1 level tablespoon of salt.

  • Ingredients for the stuffing: 300 g of onion, 50 g of olive oil, 1 k of fresh cockles or 200 g of natural canned cockles. 1 tablespoon of sweet paprika, 1 pinch of sugar, 1 teaspoon of salt, 60 g of tomato sauce, 2 tablespoons of chopped fresh parsley, 1 beaten egg.

  • preparation: We start by making the dough, for this we dissolve the yeast in the slightly warm water. Put the flour in a large bowl, make a hole in the center and add the rest of the ingredients, also the water. Knead until obtaining a smooth and soft dough. We form a ball with the dough, put it in a bowl lightly greased with oil and let it rest, covered with a clean kitchen towel, in a warm place without drafts until it doubles in volume (at least half an hour). While we prepare the filling. If we use fresh cockles, after cleaning them we will steam them until they open and remove the shells. If we use canned cockles, we will put them in a colander to drain the water. Chop the onion and fry it in the oil until it is golden brown. We add the tomato sauce, the paprika, the sugar and the salt to the onion and we give it a few turns over low heat. We remove the sauce from the heat and pour it over the cockles that we will have placed in a large enough bowl. Add the chopped parsley, stir and let the mixture warm. We preheat the oven to 180ºC. We place the dough on a greased surface and stretch it with a rolling pin. We cut it in half and with one of the parts we line the mold. We fill it with the cockle mixture and cover with the rest of the dough, making a rim so that it does not open. We beat the egg and with a kitchen brush, we smear the entire upper part of the dough. Make a small hole in the center and cook the patty at 180ºC for about 45 minutes or until golden.

Link | Cockle pie

6. Lamb empanadas

Empanada6
  • Ingredients for the dough: 1 and 1/2 k of pastry flour, 375 g of melted lard, 240 g of olive oil, 1 glass of warm water, 2 egg yolks, juice of 1 and 1/2 oranges, salt.

  • Ingredients for the stuffing: 1 boneless and chopped leg of lamb (approximately 1,200 g), salt, pepper, lemon juice, chopped sobrasada, chopped bacon.

  • preparation: We started by marinating the lamb meat …