For as long as I could remember, my mom would bake empanadas on special occasions. When I got married and moved far from home, my mom would send me boxes filled with homemade hojarascas(Mexican cookies), and of course, or family’s signature pumpkin empanadas. When I was first married and learning to cook and bake, I was eager to learn to prepare empanadas. And not only the sweet version that I knew and loved so much, but a savory version as well.
This beer-infused empanada dough recipe has been in my family for many years. I believe it came from my Tia Minerva in Monterrey, Mexico originally. My Mom would always look to my Tia Miné for the popular recipes happening at the time. Our family recently lost my beloved Tia and now these recipes seem all that much more precious and treasured. The results of this simple beer dough recipe is a light and flaky dough. It can be baked or fried. it can also be for both savory and sweet empanadas!
I was never able to tell my mom how much those goodie boxes meant to me, but I am proud to share this delicious recipe with you.
Thanks, Mom, Gracias Abuela and Gracias a todas las Tias Hermosas! In today’s blog post, I prepared a savory empanada filled with chicken chile verde with potato. Go to the end of the post to see the link to the full recipe on site. #empanadas #familyrecipes
Tips~ To reheat empanadas just place them in a skillet at medium heat. Once they begin to toast on the botton, drizzle them with a little olive oil. Continue cooking, turning as needed.
Chicken Empanadas-Easy Empanada Dough
For the Dough
- 1 cup shortening melted
- 6 oz. of a light cold beer
- 3 cups flour plus more for dusting
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- For the Egg Wash
- 1 egg
- 2 tablespoons water
- In a large glass bowl, melt the shortening in the microwave for 1 to 2 minutes.
- Add the cold beer, salt and baking powder, and stir gently. Gradually add in the flour until the dough forms and is no longer sticky. Transfer to a flat work surface and knead the dough for about 6 to 7 minutes. Cover with plastic wrap and refrigerate for 1 hour.
- Make 18 to 20 dough balls and cover with plastic wrapper to keep moist while you assemble the empanadas. If the dough ball feel greasy, just knead them a little before rolling them out.
- On a flat, lightly floured surface roll out(to 41/2 inches) one dough ball at a time. Fill with two tablespoons of your favorite, cooked filling. Fold over and use your fingers to pinch and seal.
- Brush with egg wash and bake in a 375 °F preheated oven for 25 to 30 minutes or until golden brown. Place under broiler on high to brown as little or as much as you like them. Never leave your broiler unattended.
Tips~ The dough comes together fairly quickly and can be prepared 2 days ahead.
We enjoy any savory empanadas with a chimichurri-style sauce on the side. Type “Chimichurri” into the search bar for recipes on site.
Chicken Chile Verde With Potato~ Click onto picture to see full recipe on site.