Corned Beef Empanada Recipe

February 12, 2015 by pingskie 18 Comments

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How to make a tasty, buttery and flaky Empanada.

Corned Beef Empanada Recipe. Baked Corned Beef Empanada Recipe. A buttery, flaky and well puffed pastry dough filled with corned beef, potatoes, onions, cabbage, carrots, scallions, shredded cheese and pepper flakes to make it spicy. Another tasty version of Empanada and it is often served as a merienda or an appetizer. Empanadas are tasty and very versatile, you can experiment with different stuffings and the flavor possibilities are endless. You can make savory and sweet empanada, depends on what you like to prepare in different occasions.

So, here’s my Corned Beef Empanada, I hope you will give this a try and we will be making more of savory and sweet empanada recipe soon.

Makes: 2 dozen

Empanada Filling:

3 medium potatoes, steamed and roughly mashed or diced
1 tbsp. canola oil
1 small onion, chopped
2 cans (7oz.) corned beef (use your favorite corned beef)
1 cup cabbage, shredded
3 tbsp. butter, softened
1-2 tbsp. scallions, thinly sliced
salt and pepper, to taste
pepper flakes, to add spice (optional)
¼ cup carrots, grated
¼ cup cheese, grated

Empanada Dough :

3 cups all-purpose flour
1 tsp baking powder
tsp. salt
4 tbsp. sugar
½ cup butter or margarine, chilled & cubes
½ cup vegetable shortening or lard
6-7 tbsp. icy cold water,
1 egg, beaten for egg wash

Cooking Procedure:

Wash and peel your potatoes and cut into quarters and steam until tender, fire off and set aside. In a large saucepan, heat the oil and sautee onions until translucent. Add the corned beef, stir for 3 minutes, then add your cabbage, salt and pepper to taste.

In a large bowl, combine steamed potatoes and butter, then mix well. Add sautéed corned beef with cabbage. Add thinly sliced scallions, grated carrots and grated cheese and mix until blended. Check the seasoning of your corned beef filling before using, you can add more salt or cheese if needed or more pepper flakes if you like spicy empanada. Set aside the filling to cool down completely.

To prepare the crust sift flour, baking powder, salt and sugar together in a bowl. Add in chilled butter & lard or margarine & vegetable shortening. Using a fork or hand pinch together until it forms a crumb. Add ice cold water 1 tablespoon at a time and mix well. Knead the dough for 3 minutes and form a ball. Cover with plastic wrap and let it rest for 15 minutes before using. Roll out dough on a floured surface and cut dough into your desired size, using empanada cutter, or a cookie cutter or any available round cutter you have.

Place corned beef filling into the center and fold dough over to the opposite side. Use your empanada cutter/molder if you have one or you can simply crimp the dough with fork or with your fingers to seal the edges. Repeat procedure until you’re done with your dough, any filling leftovers can be stored in a plastic container for later use.

Arrange empanadas on a baking tray and brush with egg wash. Bake in a preheated oven 375F, for about 30-35 minutes or until lightly brown. Time varies depend on the size of your empanada. Empanada are best serve when it still warm.

As you can see in this photo these tiny empanadas look pretty with flower design right? So don’t throw your excess dough, have fun with it and grab your fondant cutters or a small cookie cutter and create your own design. Now, let’s start baking… because I have a small oven here, I need to bake them in two batches, 1st tray goes into the oven and the 2nd one goes in the fridge to rest.

Empanadas can be deep-fried or baked depends on the dough you are using in my recipe I usually make a dough for baking. Actually, I got this recipe from my older brother, they’ve been using this dough for a long time and We like it very much. But if you have a family recipe or a trusted recipe for baking or fried empanada dough go ahead and use it :).

You can make this recipe in advance, store it in zip bags, throw in the freezer and don’t forget to thaw them before baking. If you store your empanada in the freezer it will last for a month. This recipe makes 2 dozen of medium size Empanadas. If you are planning to start a small business, I hope this simple recipe may help you. Negosyo! Negosyo din pag may time 🙂

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.

Thanks for visiting, have a nice day and may the blessings chase you today!

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Comments

Vince

March 1, 2015 at 8:56 pm

One of my favorite snacks and merienda.. so yummy i will try this on my home 🙂 Thank you for this recipe

Reply
- pingskie
  
  March 2, 2015 at 7:55 am
  
  you’re welcome.
  
  Reply
Edward

March 2, 2015 at 5:45 am

I love empanadas, it kinda runs in the family.

Reply
- pingskie
  
  March 2, 2015 at 7:33 pm
  
  My brother and I loves empanada too! But I’m still looking for a good empanada dough recipe, the one used for frying. The super crispy with a blistered texture, I wonder how they make that maybe they add rice flour, any idea?
  
  Reply
Jennifer Heintz

March 2, 2015 at 12:14 pm

I can see now that the Empanada molder is the key! I tried making the once by rolling over and pinching and had a disaster. I have never tried them with corned beef. Thanks for sharing an interesting dish.

Reply
- pingskie
  
  March 2, 2015 at 7:16 pm
  
  I agree! with this molder/cutter making empanadas is a lot easier. This empanada version was inspired by cornedbeef hash 🙂
  
  Reply
Liberty Floro

March 2, 2015 at 5:23 pm

One of my favorite “pasalubong”.. Thanks for sharing the recipe I’ll try this.. I love empanada! 🙂

Reply
- pingskie
  
  March 2, 2015 at 7:17 pm
  
  you’re welcome
  
  Reply
ellen beck

March 11, 2015 at 10:28 pm

This one os interesting and I do like epadas or and pies. I think this one without the cheese inside and a dipping sauce would lend itsself well to a St Patricks dish or using leftover corned bbeef. I like the idea of this a whole lot.

Reply
- pingskie
  
  March 22, 2015 at 1:04 pm
  
  Thanks! I hope you will give this a try and please do share your secret dipping sauce 🙂
  
  Reply
Michelle L

March 19, 2015 at 1:28 am

This looks delicious.

Reply
- pingskie
  
  March 22, 2015 at 1:04 pm
  
  Thanks!
  
  Reply
Mai T.

March 21, 2015 at 3:18 pm

A perfect recipe for picnic food! Thank for sharing.

Reply
- pingskie
  
  March 22, 2015 at 1:06 pm
  
  You’re welcome, Empanadas for picnic sounds great 🙂
  
  Reply
lisa

April 11, 2015 at 9:13 pm

I like beef empanadas. I’m not a canned corned beef eater. I do like to see new recipes though.

Reply
Sherry Compton

April 16, 2015 at 11:02 am

These look wonderful! The use of corned beef is great and different. Nice combination.

Reply
Cathy

September 1, 2015 at 2:58 am

Hi! I really want to try this recipe. May I ask what is the 3 tbsp softened butter listed in the empanada filling for? Thnk you!

Reply
- pingskie
  
  September 1, 2015 at 8:00 am
  
  Hi, I add the butter in steamed potatoes, then I add the sauteed corned beef. Sorry I forgot to add in my procedure. Thanks!
  
  Reply

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