Empanadas can be sweet or savory. They are a great snack or appetizer or even lunch in a pinch!
I love these mushroom & cheese empanadas – but sometimes I stuff them with taco meat and serve ’em with homemade guacamole.
You can even stuff them with pie filling and coat the outside with butter and sugar for finger-food desserts!
So much fun.
I make my own empanada disks with freshly milled flour. I’m here to tell you that this pastry dough is beyond wonderful. I’m pretty sure I would eat this empanada dough regardless of what was stuffed into it. It’s light, flaky & buttery.
Empanada Dough: (This makes a ton of dough, can easily be cut in half)
- 1 lb butter
- 16 oz cream cheese
- 4 Cups flour
- tsp of salt
Soften the butter and cream cheese in a large bowl.
Add the flour and salt & stir it all with a wooden spoon. It should come together into a ball.
Set this aside to rest.
MAKE THE EMPANADA DISKS
Divide the dough in half and roll out the first half 1/8 of an inch thick.
You can use a round cookie cutter or a cup to slice your empanadas. I am using a glass cup.
Dip the cup (or cutter) into flour before using to prevent the dough from sticking to it.
Cut out all the empanada disks and set aside. Roll out the second half of the dough and cut remaining disks.
All that’s left to do is stuff them & bake! You can stuff them with savory fillings for an appetizer or snack. OR you can stuff them with pie fillings and make mini-pies for dessert! The possibilities are endless really.