Empanadas con Chipotle Crema


12-14 Empanadas

Cook Time

1 hour, 15 minutes


Basic Dough

    • 2+ cups all-purpose flour, plus bench flour
    • ½ tsp. sugar
    • 1 stick/4 oz. salted butter, cold
    • 1 egg
    • 4 oz. water, cool
    • Egg wash for assembly


    • 1 tbsp. oil
    • 1 lb. ground beef
    • S&P TT 
    • 1 tsp. ‘taco’ seasoning
    • 1 small boiled potato, diced
    • 1 cup shredded cheese
    • Sriracha if desired

Chipotle Crema

    • 1 cup sour cream 
    • ½ cup mayonnaise
    • 1 clove garlic, minced
    • 1 sprig cilantro, minced
    • 2 tbsp. chipotle puree
    • A few drops vinegar
    • S&P TT
    • Sriracha if desired


Basic Dough

  1. In a large bowl, combine flour and sugar.
  2. Work butter into the dry mixture with fingers until yellowish and butter is walnut sized.
  3. Make a well in the center. Whisking with a fork, combine egg and water into the well.
  4. Stir with the same fork until mixture starts to come together into a shaggy mass.
  5. Working with the heel of your hand, knead until combined. Add more flour if sticky. 
  6. DO NOT OVERWORK. Flatten the ball of dough into a disc and place in a plastic bag to chill while preparing filling and crema.


  1. In a heavy-bottom pan, heat oil over medium high heat. Add meat, stir with a wooden spoon to break up.
  2. Add S&P and seasoning, cook on medium until meat is lump free and well-browned.
  3. Remove from the pan, place in a clean bowl with cheese and potatoes.
  4. Chill, or cool to room temp before assembly. DO NOT PLACE IN DOUGH WHILE HOT.

Assembly & Cooking

  1. Depending on desired size, cut dough into equal portions, and flatten portions with your hands. 
  2. Roll dough portions into circles on a lightly floured surface to approx. ¼ inch thickness. 
  3. Use the cutter side of the empanada press to make a disc. Place the disc on top of the press. 
  4. Brush edges lightly with egg wash, place filling in center, keeping edges clear and fold press to seal.
  5. Repeat until the filling or dough is finished. Dough scraps can be re-rolled, after chilling/resting.
  6. Shallow fry in a deep pot ¼ filled with vegetable oil at 350 degrees, until dark golden.

Chipotle Crema

  1. Mix all ingredients together, adjust seasoning with S&P, Sriracha.
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!