Glenn Lindgren: In Spanish, 'empanar' means to bread, or coat with bread crumbs. Empanadas are pastries filled with meat, seafood, cheese, and so on. This dish probably originated in Galicia in Spain. It is a common dish throughout Latin America.

Jorge Castillo: They are extremely popular in Argentina and many of the varieties include hard boiled eggs and raisins!

Raúl Musibay: Empanadas are a popular item for street vendors, because they are easy to eat on the run.

Jorge Castillo: Empanadas come in all sizes, from large "complete meal" versions to small little bocaditos, used as appetizers at parties and family gatherings.

Glenn Lindgren: In Cuba, the empanada was most likely introduced by the Spanish and given an island flavor with a touch of citrus, garlic, onion and pepper.

Jorge Castillo: Many Cuban families make empanadas for special occasions like birthdays, baptisms, holidays -- any occasion that would have a party associated with it.

Raúl Musibay: Seems like everybody in Miami has a different empanada recipe!

Glenn Lindgren: Some are baked and some are fried.

Jorge Castillo: There's also several different types, each a little bit different -- Cuban, Colombian, Argentinean, Nicaraguan...

Raúl Musibay: And the fillings! There are many, many things you can put in an empanada!

Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside. In a large bowl, using a hand or electric mixer, mix the cream cheese and butter together until well blended. Add the flour mixture and mix until smooth. Cover and refrigerate at least 30 minutes.

See Cooking Instructions for Dough Recipe 1 BELOW

Makes 12 to 14 empanadas

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
4 tablespoons lard
2 tablespoons butter
1 whole egg PLUS 1 egg yolk
1/2 cups cold water
(Plus or minus to bring dough to proper consistency)

See Cooking Instructions for Dough Recipe 2 BELOW

Filling Instructions for Either Dough Recipe:

Lightly flour your work surface.

Divide the dough into four pieces (for the baked recipe, keep the pieces you aren't using in the refrigerator until you need them) and use a floured rolling pin to roll out the dough about 1/8 inch thick.

Cut the dough into circles, with a cookie cutter or small bowl.

(Size the circle according to how large you want your empanadas. We like a 4-inch diameter bowl.)

Put a small quantity of filling in the center of the circle and fold over to make a half circle.

Don't over-fill! Seal the edges with a fork to make a scalloped edge.

Preheat the oven to 350º

Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time, refrigerated, and reheated in a 350º oven for 4 to 6 minutes.

Cooking Instructions
for Dough Recipe 1

Heat oil in a frypan to 350º F. (Or you can use a deep fat fryer.)

Fry the empanadas in the oil, turning occasionally until brown on all sides.

Drain on paper towels. Serve hot.

Cooking Instructions
for Dough Recipe 2

More Empanada Recipes:

Empanadas de Camarones -- Shrimp Empanadas

Empanadas de Cangrejo -- Crab Empanadas

Empanadas de Carne Asada -- Beef Empanadas

Empanadas de Carne y Cebolla -- Meat and Onion Empanadas

Empanadas de Espinaca -- Spinach Empanadas

Empanadas de Guayaba y Queso -- Guava and Cheese Empanadas

Empanadas de Jamón o Chorizo -- Ham or Sausage Empanadas

Empanadas de Pollo -- Chicken Empanadas

Empanadas de Pollo y Queso -- Chicken & Cheese Empanadas

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

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