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Beer Batter Empanadas with Ham and Cheese

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  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 14
  • Servings 12
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Beer is an excellent ingredient for preparing the dough in various kinds of bread. The final texture of this unique dough will have a ‘light consistency,’ while the use of beer eliminates the need to add yeast since it already contains this ingredient. This recipe is very special for me since it’s the secret creation of my grandmother, Mamá Licha. She would always prepare rico empanadas using this delicious dough base that also happens to be very simple to prepare. Let’s cook!
by Adriana Martin
Updated Sep 23, 2015
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Ingredients

For the dough:

  • 4 cups all-purpose flour, sifted
  • 2 cups beer, pale or dark ale
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup vegetable shortening
  • 1 beaten egg with two teaspoons milk, for glazing
  • One cooking or pastry brush

For the filling:

  • 2 cups finely diced ham
  • 1 cup tomato purée
  • 2 garlic cloves, finely chopped
  • 1 teaspoon olive oil
  • 2 teaspoons of Italian seasoning or spices
  • Salt and pepper, to taste
  • 2 cups grated cheese, preferably a combination of Italian cheeses (Parmesan, Provolone, Asiago, Romano and Mozzarella.)

Directions

  •  
    1
    Start by combining all of the ingredients for the dough together. After stirring, be careful to not overly knead the mixture or it will become hard. When the dough reaches a consistent texture, set aside in a bowl and cover with plastic. Store the dough in the refrigerator until ready to form the empanadas.
  •  
    2
    To prepare the filling, add the olive oil to a skillet and sauté the ham and garlic over medium heat. Then stir-in the tomato purée, the Italian seasonings, salt and pepper. Cook for a few more minutes, then remove from heat and let cool. When the filling is room temperature, remove the dough from the refrigerator and divide into 12 equally-sized balls.
  •  
    3
    Over a flat surface, add a little flour and place a ball of dough on top. Then with a rolling pin, roll out the dough into a rough circle. Place a bit of the filling in the middle and sprinkle with some grated cheese on top. Fold in half to form the empanada and seal the edges by pressing with a fork or by folding the edges of the dough.
  •  
    4
    Repeat this process until you have 12 empanadas and place on a baking sheet lined with parchment paper. Last, brush the empanadas with the beaten egg and milk mixture and bake at 450°F for 30 minutes. You’ll know they’re ready when the empanadas are golden-brown on top. Buen provecho!

Expert Tips

  • tip 1
    You can freeze these empanadas for later use.
  • tip 2
    This recipe can easily be doubled, to have extra empanadas left for enjoying over several weeks.
  • tip 3
    Use parchment paper or a baking mat to keep the empanadas from sticking to your baking sheet.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Beer is an excellent ingredient for preparing the dough in various kinds of bread. The final texture of this unique dough will have a ‘light consistency,’ while the use of beer eliminates the need to add yeast since it already contains this ingredient. This recipe is very special for me since it’s the secret creation of my grandmother, Mamá Licha. She would always prepare rico empanadas using this delicious dough base that also happens to be very simple to prepare. Let’s cook!
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