The Empanada Experience Continues -JC’s Mash Up 2




I sold Empanadas at the fair in Kivistö yesterday (3rd of September 2016, Saturday) while a friend sold really delicious cookies. Since I needed to make a larger batch than when I did in the first experiment, I made a small alteration. Here is half the recipe. I’ve added some images of some of the items I use to give you an idea what to look for at the store.


600 grams of minced beef/chicken (I used beef)
1 Tablespoon of Olive oil
1 Large onion (chopped)
3 cloves of garlic (minced)
1/2 teaspoon of cumin powder
1/2 teaspoon fresh marjoram (optional)
1/2 teaspoon oregano
1 small can of crushed tomatoes (there is a half a can version, see pics below)
1-2 Tablespoons of tomato paste/puree
1/4 teaspoon of cayenne pepper/spicy cilly powder
1/2 Tablespoon of pimentón (or paprika powder)
1/2 Tablespoon of black pepper
1 cup of chicken stock (or you can use fond cups (1 piece) see pics below for more info, if so use 1/2 cup of water)
2 boiled eggs (smashed)
Salt to taste


  • Heat pan, add olive oil and fry onions until translucent.
  • Add minced garlic and sauté quickly. Then add cumin powder to heat with onions and garlic.
  • Add the meat and cook until brown.
  • Add marjoram (if using), oregano, cayenne pepper, pimentón and black pepper and stir to mix.
  • Add the can of crushed tomatoes, tomato paste and stir into the meat mixture.
  • Add chicken stock and let simmer until very little liquids are left.
  • Add additional salt to taste if needed. Turn off the heat and stir in the boiled eggs to the mixture and allow to cool before using.


2 cups of Wheat flour
1/3 cup of Masa Harina
100 grams of butter (in small cubes, COLD)
1 teaspoon of salt
1/3 cup of cold water (fridge temperature between 2-4 degrees Celcius is good)
1 Large Egg
1 teaspoon of vinegar (optional)


  • Mix the dry ingredients together in a large bowl (wheat flour, masa harina, salt)
  • Add the butter cubes into the flour mixture.
  • Mash the butter into the flour mixture until it little crumbles form.
  • In a separate bowl beat the egg and add the cold water (and vinegar if using) to it before pouring into the butter and flour mixture.
  • Use a fork to mix until you get a rough looking incorporated dough.
  • Turn out the dough on clean floured surface and use your palm to knead (Don’t over knead only a few presses will do)
  • Refrigerate for about 30 mins before using (in my opinion, the dough would be easier to work with).
  • Use a rolling pin to flatten the dough and cut out with a 9 cm round cookie cutter to get the dough discs.
  • Put about 1 Tablespoon of filling onto the dough and seal all sides. You can fold the sides or use a fork to press in the patterns. If you like, you can spread some egg wash on top of the empanadas before baking.
  • Once this part is completed, bake in the oven at 200 °C for about 14 mins (or until golden brown)


So, this was the version of the Empanadas recipe I used at the fair. So feel free to tailor it to your taste and thank you for visiting my store :).

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