Recipe
Meat or Sausage Empanaditas
Fried homemade dough empanaditas filled with picadillo, chicken, or fish. A Cuban frugal recipe, perfect for a snack.
- Preparation20 min
- Cooking10 min
- Total time30 min
- Servings10 servings
- DifficultyMedium
This is a frugal recipe. That delicious picadillo you had left over from last night, or that piece of chicken you saved for Fulanito but never used, always find their place in an empanada.
Ingredients
Check off the ingredients you have.
For the dough
For the filling and frying
For the chiviricos
Method
Dough
- Sift the flour and place ¾ pound on a marble surface. Make a well in the center.
- Pour the egg yolks, sugar, salt, dry wine, and butter into the well.
- Mix everything together and add the water little by little. Knead with your hands as little as possible.
Assembly and frying
- Roll out the dough with a rolling pin until it is as thin as possible.
- Cut the dough into rounds and place a tablespoon of filling in the center of each one.
- Fold each round, sealing the edges well.
- Fry the empanaditas in hot lard until golden brown.
- Let them drain on absorbent paper.
Chiviricos with the scraps
- Cut the dough scraps into narrow strips and make a cut in the center of each.
- Fry them in hot fat and drain them.
- Dust them with powdered sugar and serve them around the empanaditas.
