Corned Beef Empanada

Empanada is a baked or fried pastry with meat filling.  A traditional food in Latin American and the Philippine cultures but now many different cultures have put a spin on Empanada. You'll find many different kinds of filling. 

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For this recipe, I only used a very simple filling which is corned beef sauteed in garlic and onion. You can also add potatoes if you like but I made it plain since the pastry or the dough consists of carbs already.  I also used Palm Corned Beef because it is very tasty compared to other brands. 
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Make sure to also read my notes below to successfully make this delicious homemade empanada.

Corned beef empanada recipe

Ingredients:
Filling:

• 1 small can corned beef
• 3-4 cloves garlic, chopped
• 1 small onion, chopped
• salt and pepper to taste

Crust:

• 2 cups all purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1 stick ( 1/2 cup) cold butter
• 8-9 tbsp ice cold water

Egg Wash:

• 1 egg, beaten
• 1 - 1 1/2 tbsp milk 

​Filling Procedure:

• Heat a small amount of cooking oil in a pan.
• Saute' garlic until fragrant.
• Add onion and cook until soft.
• Add corned beef. Cook for about 5 minutes.
• Season with salt and pepper as desired. 
• Cook for another 1 minute.
• Remove from pan and let it cool.

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watch my video below how i made beef empanada

​Crust Procedure:

• Add flour, sugar and salt to a large bowl. Mix well to combine.
• Add the butter.  Using a pastry blender, press the butter against the flour mixture.
• Slowly add ice water. Work in one tablespoon at a time. (Mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
• Use your hands and knead to form into a disk. Do not over-knead.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• When dough is ready, flour your surface and use a rolling pin to roll out the dough.
• Use a large round cookie cutter to cut the dough.
• Place filling on the middle of the dough. 
• Fold and press the sides with a fork.
• Combine beaten egg and milk or water.
  
• Brush the empanadas with egg wash (if baking)
  

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​​To Bake:

• ​Arrange empanada on a tray lined with parchment paper.
• Brush the empanada with egg wash.
• ​Bake at 325 F for 30-40 minutes or until top is golden. 
• ​Serve warm.

To Deep Fry:

• Heat cooking oil in a pan deep enough to cover the empanada with oil.
• Fry until golden brown.
• Drain on paper towels.
• Serve warm.

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Notes:

• You can potatoes in your corned beef if you like. Pan fry the potatoes first before sauteing the corned beef then add the fried potatoes before adding salt and pepper.
• Left over corned beef can also be paired with garlic rice and fried eggs.  Best served for breakfast.
• Also, to use them all up, you can make 2 more batch of the crust. 
• For Fried Empanada,  do not overcrowd the pan. Fry 3-4 small empanada so the oil temperature doesn't drop. Overcrowding will make the empanada oily and you don not want that in your pastry.

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