Uruguay's empanadas are baked, not fried, because 1920s Italian immigrants couldn't afford enough oil for deep frying.
Baked Empanadas
Indulge in these mouthwatering baked empanadas, bursting with a savory blend of gooey cheese, sautéed onions, and perfectly seasoned chicken! With a golden, flaky crust that cradles all that delicious filling, these handheld delights are perfect for any occasion. Get ready to impress your friends and family with this irresistible treat that’s as fun to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Ail
- Herbes
- 6 oignons
- Poivre
🥩Meat & Seafood(1)
- 1 blanc de poulet cuit
🥛Dairy & Eggs(3)
- Fromage type comté ou meule
- 1 jaune d’œuf
- Un peu de laitoptional
🫙Pantry Staples(2)
- 500 g de farine (4 cup)
- Huile d’olive
🧂Spices & Seasonings(3)
- 10 g de sel (0.35 oz)
- Sel
- Paprika fumé
🍯Sauces & Condiments(1)
- 1 cuillère à soupe de vinaigre blanc (15 ml)
📦Other(2)
- 100 g de saindoux (3.53 oz)
- 240 à 250 ml d’eau tiède (8.11 fl oz)
👨🍳 Instructions
- 1
Mix flour and salt.
- 2
Add melted lard and mix until sandy.
- 3
Incorporate vinegar and then gradually add warm water until a soft dough forms.
- 4
Knead for 5 to 8 minutes and let rest for 45 minutes.
- 5
Slice and caramelize the onions.
- 6
Cut the cheese into cubes.
- 7
Shred and season the chicken with smoked paprika, garlic, herbs, olive oil, salt, and pepper, then add some onions.
- 8
Roll out the dough to 2 mm thick and cut circles of 12 to 14 cm.
- 9
Fill half with onions and cheese and half with chicken.
- 10
Seal, crimp the edges, brush with egg yolk and milk if desired.
- 11
Bake until golden brown and let rest before serving.
💡 Pro Tips
- ✓Roll empanada dough to exactly 2mm thickness using a pasta machine or rolling pin with 2mm guides - thicker dough won't crisp properly and thinner will tear during filling.technique2mm thickness
- ✓Let empanada dough rest for exactly 45 minutes to allow gluten networks to relax, which prevents shrinkage during rolling and creates more pliable dough for sealing.timing45 minutes
- ✓Use melted lard at 80-90°F when incorporating into flour - too hot will cook the flour proteins, too cold won't distribute evenly through the mixture.ingredient80-90°F
- ✓Caramelize onions at 285-300°F to achieve proper Maillard reaction without burning - this temperature range develops complex flavors while maintaining moisture for the filling.technique285-300°F
- ✓Brush empanada edges with water before sealing and crimp with a fork at 3mm intervals to create proper adhesion - dry edges won't seal and will burst during baking.technique3mm intervals
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Uruguay's empanadas are baked, not fried, because 1920s Italian immigrants couldn't afford enough oil for deep frying.
Baked Empanadas
Indulge in these mouthwatering baked empanadas, bursting with a savory blend of gooey cheese, sautéed onions, and perfectly seasoned chicken! With a golden, flaky crust that cradles all that delicious filling, these handheld delights are perfect for any occasion. Get ready to impress your friends and family with this irresistible treat that’s as fun to make as it is to eat!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Ail
- Herbes
- 6 oignons
- Poivre
🥩Meat & Seafood(1)
- 1 blanc de poulet cuit
🥛Dairy & Eggs(3)
- Fromage type comté ou meule
- 1 jaune d’œuf
- Un peu de laitoptional
🫙Pantry Staples(2)
- 500 g de farine (4 cup)
- Huile d’olive
🧂Spices & Seasonings(3)
- 10 g de sel (0.35 oz)
- Sel
- Paprika fumé
🍯Sauces & Condiments(1)
- 1 cuillère à soupe de vinaigre blanc (15 ml)
📦Other(2)
- 100 g de saindoux (3.53 oz)
- 240 à 250 ml d’eau tiède (8.11 fl oz)
👨🍳 Instructions
- 1
Mix flour and salt.
- 2
Add melted lard and mix until sandy.
- 3
Incorporate vinegar and then gradually add warm water until a soft dough forms.
- 4
Knead for 5 to 8 minutes and let rest for 45 minutes.
- 5
Slice and caramelize the onions.
- 6
Cut the cheese into cubes.
- 7
Shred and season the chicken with smoked paprika, garlic, herbs, olive oil, salt, and pepper, then add some onions.
- 8
Roll out the dough to 2 mm thick and cut circles of 12 to 14 cm.
- 9
Fill half with onions and cheese and half with chicken.
- 10
Seal, crimp the edges, brush with egg yolk and milk if desired.
- 11
Bake until golden brown and let rest before serving.
💡 Pro Tips
- ✓Roll empanada dough to exactly 2mm thickness using a pasta machine or rolling pin with 2mm guides - thicker dough won't crisp properly and thinner will tear during filling.technique2mm thickness
- ✓Let empanada dough rest for exactly 45 minutes to allow gluten networks to relax, which prevents shrinkage during rolling and creates more pliable dough for sealing.timing45 minutes
- ✓Use melted lard at 80-90°F when incorporating into flour - too hot will cook the flour proteins, too cold won't distribute evenly through the mixture.ingredient80-90°F
- ✓Caramelize onions at 285-300°F to achieve proper Maillard reaction without burning - this temperature range develops complex flavors while maintaining moisture for the filling.technique285-300°F
- ✓Brush empanada edges with water before sealing and crimp with a fork at 3mm intervals to create proper adhesion - dry edges won't seal and will burst during baking.technique3mm intervals