Seriously, what is there NOT to love about empanadas?
When the husband and I were on our honeymoon in Brazil, vendors would walk up an down the beach selling homemade empanadas to us while we lounged in the sun. It was heaven.
The buttery, flaky crust just tastes so incredible along with the spiced beef and bean filling. I can’t wait to make another batch!
In other news, I think I’m slowly getting over my fear of pastry dough and pie crust. This counts, right?
So I made these on a Sunday and fed them to the husband while he was watching football (I seem to be identifying a trend, here). We had leftovers, so I ate them for breakfast during the week. Which is probably ridiculous, but I’m not really a breakfast food person anyway.
But they are just so perfectly proportioned for an on-the-go hand-held snack! How could I resist?
This isn’t something you’d probably want to try to make on a weeknight because the dough needs an hour to hang out in the fridge while you prepare the filling. Start to finish, it took me about 2 hours (an hour of which is just letting the dough rest). TOTALLY worth it though, you guys. I promise.
I just get really excited when things are golden brown and filled with deliciousness. Mmm.
Okay, enough drooling! Here’s the recipe:
For the Dough
For the Filling