Texas-style empanadas are a delicious fusion of Tex-Mex flavors wrapped in a flaky pastry crust. These savory hand pies are perfect for appetizers, snacks, or a hearty meal. To make authentic Texas-style empanadas, start with a buttery dough and fill it with well-seasoned ground beef, onions, and spices.
Creating these empanadas requires a few key steps. The dough is made by incorporating cold butter into flour, resulting in a flaky texture when baked. For the filling, ground beef is cooked with onions, garlic, and a blend of spices that give it that distinctive Texas flair. Once assembled, the empanadas are brushed with an egg wash and baked until golden brown.
Texas-style empanadas can be customized with various fillings to suit different tastes. While beef is traditional, variations might include chicken, pork, or even vegetarian options. Serve these handheld delights with salsa, guacamole, or sour cream for a true Tex-Mex experience.
History of Texas-Style Empanadas
Texas-style empanadas emerged as a fusion of traditional Latin American cuisine and Texan flavors. These savory hand pies gained popularity in the state as part of the broader Tex-Mex culinary tradition.
The origins can be traced back to the influx of Mexican immigrants to Texas in the early 20th century. They brought with them their culinary traditions, including empanadas.
Over time, these pastries evolved to incorporate local ingredients and tastes. Texans added their own twist, often using beef as a primary filling and incorporating spices like cumin and chili powder.
By the mid-20th century, Texas-style empanadas had become a distinct variation. They typically featured a flakier crust compared to their Latin American counterparts.
The popularity of these empanadas grew beyond home kitchens. Many Tex-Mex restaurants began offering them as appetizers or main dishes.
In recent decades, Texas-style empanadas have gained recognition beyond the state’s borders. They now represent a unique contribution to the diverse landscape of American regional cuisines.
Essential Ingredients
Texas-style empanadas require specific ingredients for their distinct flavor and texture. The dough and filling components are crucial for achieving authentic taste and consistency.
Flour and Fat for Dough
All-purpose flour forms the base of the empanada dough. Cold butter or vegetable shortening creates a flaky texture. Salt enhances flavor, while cold water binds the ingredients.
For extra flakiness, incorporate cold butter into the flour mixture using a fork or pastry cutter. Aim for a coarse, crumbly texture.
Some recipes call for an egg in the dough for richness and structure. Iced water helps keep the fat cold, ensuring a tender crust.
Meat and Spices for Filling
Ground beef is the traditional meat for Texas-style empanadas. Brown the beef thoroughly before adding spices.
Key spices include cumin, chili powder, and garlic powder. Salt and black pepper are essential for seasoning.
Onions and garlic add depth to the filling. Some recipes incorporate diced potatoes or carrots for texture.
Beef broth can enhance flavor and moisture. Simmer the filling until most liquid evaporates, preventing soggy empanadas.
Additional Filling Variations
Cheese is a popular addition to beef fillings. Cheddar or Monterey Jack complement the savory meat.
Corn, peas, and diced bell peppers add color and nutritional value. These vegetables should be cooked until tender.
For a spicier version, include diced jalapeños or a dash of hot sauce. Adjust heat levels to personal preference.
Sweet variations can include fruits like apples or peaches, paired with cinnamon and sugar. These make excellent dessert empanadas.
Making the Dough
Creating the perfect empanada dough is crucial for achieving authentic Texas-style empanadas. The key lies in using cold ingredients and handling the dough with care to ensure a flaky, tender crust.
Mixing and Resting
In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Cut 1/2 cup of cold butter into small cubes and add to the flour mixture. Use a pastry cutter or fork to work the butter into the flour until it resembles coarse crumbs.
In a separate bowl, beat 1 egg and mix with 1/3 cup of ice-cold water. Gradually add this liquid to the flour mixture, stirring with a fork until the dough comes together. Be careful not to overmix.
Turn the dough onto a lightly floured surface and knead gently for about 1 minute. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Rolling and Cutting
Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes. On a floured surface, roll the dough to about 1/8 inch thickness.
Use a 4-inch round cutter or the rim of a glass to cut circles from the dough. Gather and re-roll scraps to cut additional circles.
Place the cut circles on a parchment-lined baking sheet. Cover with a clean kitchen towel to prevent drying while preparing the filling.
For extra flakiness, brush the edges of each circle with cold water before filling and sealing the empanadas.
Preparing the Filling
The filling is the heart of any Texas-style empanada. A well-prepared filling combines savory ground beef with aromatic vegetables and bold spices for maximum flavor.
Cooking the Meat
Start with high-quality ground beef, preferably 80/20 lean-to-fat ratio. Heat a large skillet over medium-high heat and add the beef. Break it apart with a wooden spoon as it cooks. Brown the meat thoroughly, about 5-7 minutes, until no pink remains.
Drain excess fat, leaving a small amount for flavor. Return the skillet to the heat. Season the meat with salt and pepper. For authentic Texas flavor, add a tablespoon of chili powder and a teaspoon of ground cumin.
Cook for another 2-3 minutes to allow the spices to bloom and infuse the meat. Remove from heat and set aside to cool slightly before assembling the empanadas.
Adding Vegetables and Spices
Finely dice onions, garlic, and bell peppers. Sauté these vegetables in the same skillet until softened, about 3-4 minutes. This creates a flavorful base for the filling.
Add the cooked vegetables to the seasoned ground beef. Stir in additional spices like oregano and paprika for depth. A dash of vinegar or lime juice adds brightness to the mix.
For a touch of heat, include diced jalapeños or a pinch of cayenne pepper. Adjust seasoning to taste, ensuring a bold, well-balanced flavor profile. Let the filling cool completely before using to prevent soggy empanada dough.
Assembling the Empanadas
The assembly process is crucial for creating authentic Texas-style empanadas. Proper filling, sealing, and crimping techniques ensure a delicious and visually appealing result.
Filling the Dough
Roll out the chilled empanada dough on a lightly floured surface to a thickness of about 1/8 inch. Use a 4-inch round cookie cutter to cut circles from the dough. Place approximately 2 tablespoons of the prepared beef filling in the center of each circle.
Be careful not to overfill, as this can make sealing difficult. Leave a 1/2-inch border around the edges to allow for proper sealing. If desired, brush the edges lightly with beaten egg to help with adhesion.
Sealing and Crimping
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. Use a fork to crimp the edges, creating a decorative pattern and ensuring a tight seal.
Alternatively, use the repulgue technique for a traditional look. Fold the edge over in small sections, pinching and twisting as you go. This method creates a rope-like appearance along the edge.
Place the sealed empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake at 375°F for 20-25 minutes or until golden brown.
Cooking Methods
Texas-style empanadas can be prepared using two main cooking methods: baking and frying. Each technique imparts distinct textures and flavors to the final product.
Baking
Baking empanadas produces a lighter, less greasy result. Preheat the oven to 375°F (190°C). Place the assembled empanadas on a parchment-lined baking sheet, leaving space between each one.
Brush the tops with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water. This creates a golden, shiny crust.
Bake for 20-25 minutes, or until the empanadas are golden brown. Rotate the baking sheet halfway through for even cooking.
Let the empanadas cool for a few minutes before serving. Baked empanadas can be made ahead and reheated, making them ideal for large gatherings or meal prep.
Frying
Frying empanadas results in a crispy, flaky exterior. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Carefully lower the empanadas into the hot oil using a slotted spoon. Fry in small batches to avoid overcrowding and maintain oil temperature.
Cook for 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Allow the fried empanadas to cool slightly before serving. Fried empanadas are best enjoyed immediately for optimal crispiness.
Serving Suggestions
Texas-style empanadas pair well with a variety of sides and sauces. The right accompaniments can elevate these savory pastries into a complete and satisfying meal.
Appropriate Sides
A fresh, crisp salad provides a light contrast to the rich empanadas. Consider a simple mixed green salad with a tangy vinaigrette or a zesty coleslaw. Black beans and rice make for a hearty and traditional pairing.
Grilled vegetables like zucchini, bell peppers, and corn on the cob complement the flavors of the empanadas. Roasted sweet potatoes or crispy fried plantains offer a sweet counterpoint to the savory filling.
For a more casual setting, serve empanadas with tortilla chips and fresh salsa or guacamole. A side of pickled jalapeños or onions adds a spicy kick and helps cut through the richness of the pastry.
Dipping Sauces
Chimichurri sauce, with its blend of herbs, garlic, and vinegar, is a classic accompaniment to empanadas. A smoky chipotle mayo or a cool cilantro-lime crema can enhance the flavors of the filling.
For those who enjoy heat, a spicy salsa roja or a habanero hot sauce works well. A tangy tomatillo salsa verde provides a bright, acidic contrast to the empanadas.
Sweet and savory options like mango chutney or peach salsa offer an unexpected twist. For a simpler option, serve empanadas with a side of sour cream or Mexican crema for dipping.
Storage and Reheating Tips
Proper storage is crucial for maintaining the quality of Texas-style empanadas. Refrigerate leftover empanadas in an airtight container for up to 3 days.
For longer storage, freeze empanadas in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months.
To reheat, preheat the oven to 300°F (150°C). Place empanadas on a wire rack or baking sheet and warm for 10-15 minutes until crispy and heated through.
For a quicker option, use an air fryer set to 350°F (180°C). Cook for 4-6 minutes if refrigerated, or 7-10 minutes if frozen.
Avoid microwaving as it can make the crust soggy. If necessary, microwave briefly and finish in a toaster oven for crispiness.
To prevent drying out, cover empanadas with a damp paper towel when reheating in the microwave.
Always ensure the internal temperature reaches 165°F (74°C) for food safety, especially when reheating meat-filled empanadas.