Empanadas seem like one of those recipes that are just so tedious and difficult to make, but believe it or not they’re really not that hard to make. It first starts by making a great filling for the empanada, which can literally be whatever you want it to be. It can be cold chili, just cheese, pulled chicken, seriously whatever your little heart desires.
I chose to do it Mexican style and put in some chorizo, poblano peppers, and some seasonings to spice it up. Oh and I whipped up an incredibly simple chipotle ranch to dip these tasty little treats in. I made the empanadas using a traditional corn flour recipe for the shell but if you want to change things up you can absolutely use store-bought pie dough and roll it out.
I actually found when I did use the pie dough they got a little browner around all the edges than the corn flour shell, but obviously weren’t as authentic and didn’t nearly provide the flavor the corn flour empanadas did.
If I were to do it all over again I would continue to use the corn flour recipe. It was even easier to create the recipe with the Holstein Empanada Maker which had designated spots for the empanadas to heat up, brown, and cook making it even more simple to make. These guys are a winner and a definite must as an appetizer at your next party.
For the Filling:
For the Shells:
For the Ranch:
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