Recipes in the world of Flavilo

Egg empanada in crispy crust

Egg Empanadas

Egg empanadas are a simple yet incredibly satisfying and delicious take on this traditional stuffed pastry dish. The creamy texture of hard-boiled eggs pairs perfectly with the sour cream and onion filling, which is refreshed by the parsley. Empanadas are made around the world with a variety of fillings, and the egg version has long been a popular meat-free alternative. An important technical detail is to ensure the eggs are not overcooked but the filling doesn’t become runny either – therefore, always add the sour cream to a mixture that has cooled down. Allowing the dough to rest properly helps it to remain elastic and easy to shape when rolling it out. When the empanadas are baking in the oven, the aroma of the crispy crust and the savory, creamy egg filling fills the kitchen. They’re ideal as a snack, picnic food, or a delicious treat for guests – enjoyable both warm and cold.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1860 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 4 Hard-boiled eggs
⭕ 1 Onion
⭕ 1 tsp Parsley
⭕ 0.5 tsp Ground black pepper
⭕ 2 tbsp Sour cream
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    For the dough, combine the flour and salt, then add the melted butter or lard, followed gradually by the water. Knead until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.

    2

    Hard-boil the eggs, peel them, and dice them into small cubes. Finely chop the onion and parsley.

    3

    Heat olive oil in a skillet and sauté the onion for 2-3 minutes, until softened. Let it cool slightly, then mix it with the diced hard-boiled eggs, parsley, sour cream, and black pepper.

    4

    Roll out the rested dough to about 3 mm (⅛ inch) thick and cut out circles about 10–12 cm (4-5 inches) in diameter. Place a tablespoon of filling in the center of each circle.

    5

    Fold the dough in half to form a half-moon shape. Press the edges together with a fork or crimp them by hand to seal. Be careful not to let the filling leak out.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little oil or beaten egg (egg is optional) to give them a golden color.

    7

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the crust is golden brown. The inside should remain juicy, and the outside should be crispy.

    8

    Let them rest for 5 minutes before serving warm. They're also delicious cold, making them great as a snack or for a picnic.