Hi

Following. I need a good dough recipe for mine. But I like this filling Picadillo: 1 tablespoon canola oil 8 ounces ground beef Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper ½ teaspoon ground cumin 1 clove garlic, finely chopped 1 small onion, finely diced ½ medium green bell pepper, finely diced ¼ cup dry white wine ½ cup tomato sauce ¼ cup raisins 7 small pimiento-stuffed green olives, sliced 2 teaspoons capers 1 bay leaf

I leave out the raisins in mine.

Part 1 Beef Empanadas (Dominican version) Note: Can be time consuming to make from scratch, especially by one person. For filling: ½ lb. ground beef Seasonings (onions, garlic, Adobo) 8 oz. can of tomato paste Oil – spray on or bottle for frying For dough: Flour Water Oil Filling: Fry meat until brown or nearly brown. Add seasonings while cooking (Adobo, garlic, onions, etc) Add tomato paste when brown and mix until paste has melted into a reddish sauce. Meat should be brown by now.

Part 2 Fry meat until brown or nearly brown. Add seasonings while cooking (Adobo, garlic, onions, etc) Add tomato paste when brown and mix until paste has melted into a reddish sauce. Meat should be brown by now. Some may add tomato sauce here but I don’t. Set aside. Warning: If you don’t use spray on oil, you may need to drain, because the meat ends up in a greasy reddish sauce. This goes great over plain white rice if you stop here. Dough: Dust hands with flour. Mix flour and water in a bowl and mix until you get an even consistency of dough. Add flour when too sticky and water when dough is too dry.

Part 3 Add flour when too sticky and water when dough is too dry. Dough should be able to be easily rolled into palm sized balls. You can add a bit of oil to the dough. Like a teaspoon or so. Flour a clean, flat surface and using a rolling pin (or a large flat bottle) flatten and roll out a dough ball. Dough should be as thin as a NY style pizza. Add a spoonful of filling and fold closed. A fork can be used to press on the closed sides to help seal.

Part 4 Warning: Do NOT stack them on top of one another. You will not be able to separate them and end up with a giant 3-5 part empanada. II know this from experience. Especially if you make the dough from scratch. This doesn’t really happen with store-bought dough but from scratch dough seals better. Once all the dough is rolled out and filled, fry in oil until golden brown and flip to other side. Alternative cooking method: 350° and bake for 30-40 minutes, flipping about 15-20 minutes in. This is basically how my family makes empanadas, which someone described as a Hispanic “Hot Pocket”. I was ready to argue until I realized it’s a very good brief description. This can be adjusted for your own taste by adding spices or peppers to the meat. I’ve even seen raisins added to the filling. These are a common Caribbean dish and has many variations. Obviously, I like my mom’s version the best.

Sorry for the length but I have it typed up in word document . Had to copy & paste it from the saved document.

2 cups butter, softened 4 (3 ounce) packages cream cheese so tialt of 12 ounces, softened 4 cups sifted all-purpose flour Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week. Once cut, filled and sealed, bake your empanadas at 375 degrees Fahrenheit for approximately 15-25 minutes or until golden brown. Basic dough recipe I've used, I have filled with anything from cherry pie filling to eggs and bacon. Depending what I fill it with I add different seasoning to the dough as I make it and on top before or after baking. Example, I usually roll sweet ones in cinnamon and sugar and savoritt ones I add garlic powder and top with some cheese.

Thanks to the ladies that responded! All of these ways sound delicious. Thank you 🙏