Tag Archives: emapanada

Hand Pies/Empanadas… because my kids will eat anything wrapped in dough

Call them what you will, I guess the dough is a basic Empanada dough but I like to do a more French Canadian Tourtiere filling. So call them Hand Pies, or Empanadas and fill them with whatever you have on hand and I guarantee you that everyone will be happy and no one will care what the hell you call them as long as you make them again. I made three fillings last night because I’m stupid like that and I had odds and ends hanging around that I could use. I did a roasted cauliflower, onion and cheddar, a ground beef and cheddar (for the small people) and a tourtiere (ground pork, onion, potatoes, cinnamon) in honor of my proximity to Montreal and my youth selling Meat Pies at Deslauriers Bakery in Woonsocket, RI. You could also do a roasted chicken and pea filling, a pulled pork filling, a cilantro and pork filling… really anything you can think of or find in your fridge.

Empanada Dough: makes 24 (enough for 6 people or dinner for 4 and lunch for them the next day)

  • 1 cup milk
  • 1 tbsp. butter
  • 3/4 cup lard, bacon drippings or shortening (or combo of all)
  • 1 package yeast
  • 2 1/2 -3 cups flour
  • 1/2 tsp. salt (omit if using bacon drippings)

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  1. Put milk in a microwavable container and microwave until warm, add shortening/lard and butter. Or put milk in a pan and heat until warm then add shortening/lard and butter and stir until melted.
  2. When milk and melted lard mixture is between 105-115 degrees add yeast and let stand 10 minutes.
  3. Measure out dry ingredients (starting with 2 1/2 cups flour and adding more if needed) in a large bowl and make a well in the middle.
  4. Add wet into dry and mix well until mixture forms a ball. Transfer to counter and knead until smooth and pliable.
  5. Return dough to bowl, cover with plastic wrap and let sit in a warm place for 30 minutes.
  6. Preheat oven to 425.
  7. Punch dough down and roll it into a long log. Cut into 24 sections and roll the pieces into balls. One at a time, roll each ball into a circle around 4″.
  8. Spoon filling on 1/2 of dough and fold dough over sealing edges with fingers, move to lined cookie sheet and use a fork to crimp.
  9. When cookie sheet is full brush pillows of loveliness with an egg wash, prick top with the fork and bake for 15 minutes

empanada sheet cooked

and there you have it, add a salad or even better, throw some cut up carrots and cucumbers on the table and don’t even bother with silverware! I like mine with a side of sweet chili sauce, my husband likes a mango hot sauce and I’m sure some kids might like ketchup but mine eat them too fast to stop for any dipping… because they’re animals.