Eva Longoria’s Empanadas with Manchego

The scent of empanadas baking always takes me back to my grandmother’s kitchen. As a child, I’d perch on a stool, mesmerized by the way she’d deftly fill and crimp each one, her hands moving with a practiced rhythm. The savory aroma of spiced meat mingling with warm dough was pure comfort, a taste of home that I carry with me to this day. And the best part? That little cube of melting cheese hidden inside, a creamy treasure waiting to be discovered.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15-18 minutes (baking) / 4-6 minutes per batch (frying)
• Total Time: Approximately 50 minutes (plus 1 hour chilling)
• Servings: 25-30 empanadas
• Yield: 25-30 empanadas
• Dietary Type: Not specified

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, chopped
• 2 garlic cloves, minced
• 1 1/2 lbs lean ground beef
• 3 tablespoons paprika
• 2 tablespoons ground cumin
• 1 teaspoon kosher salt (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 2 tablespoons distilled white vinegar
• 3/4 cup Spanish green olives, with pimientos, chopped
• 3 hard-cooked egg whites, chopped
• Vegetable oil, for baking or frying
• All-purpose flour, for rolling
• Manchego cheese, 25-30 cubes cut into 1/2-inch cubes
• 25-30 store-bought empanada discs, defrosted (Important: these are assumed, as they were not able to be added to the original ingredient list)

Equipment Needed

• Large skillet
• Bowl
• Refrigeration
• Baking sheets (if baking)
• Rolling pin
• Fork
• Paper towels (if frying)
• Oven (if baking or frying)

Instructions

1. Begin by preparing the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped white onion and minced garlic cloves. Cook for about 6 minutes, or until the onion becomes translucent and fragrant. Be careful not to burn the garlic; reduce the heat if necessary.

2. Add the lean ground beef to the skillet. Crumble the beef with a spoon or spatula and add the paprika, ground cumin, kosher salt, and ground black pepper. Cook until the beef is browned, about 10 minutes, stirring frequently to ensure even cooking and prevent sticking.

3. Once the beef is browned, drain off any excess grease from the skillet. This step is crucial for preventing soggy empanadas.

4. Stir in the distilled white vinegar. The vinegar adds a subtle tang that balances the richness of the beef.

5. Transfer the cooked beef mixture to a bowl and refrigerate for about 1 hour, until thoroughly chilled. This chilling period allows the flavors to meld and makes the filling easier to work with.

6. After the beef mixture has chilled, stir in the chopped Spanish green olives and chopped hard-cooked egg whites.

7. If baking the empanadas, preheat your oven to 425 degrees F (220 degrees C). Coat two baking sheets with vegetable oil to prevent sticking.

8. Prepare your workspace. When working with the store-bought empanada discs, it’s essential to keep all but the one you’re working with covered with a damp towel. This prevents them from drying out and cracking. If the discs are very firm, place them one at a time on a lightly floured surface and use a rolling pin to roll them to 1/2 to 1 inch larger than they are. This makes them a little more pliable and easier to fill.

9. Now, it’s time to assemble the empanadas. Lay an empanada disc on your work surface. Place about 1 1/2 tablespoons of the meat mixture in the center of the dough disc. Be careful not to overfill, as this can make them difficult to seal.

10. Tuck a cube of Manchego cheese into the center of the filling. This cheese is the creamy secret to these empanadas!

11. Use your finger to wet the edges of the disc with water. This acts as a glue to ensure a good seal. Fold the disc over to enclose the filling, forming a half-moon shape.

12. Gently press the tines of a fork along the edge of the empanada to crimp and seal. This not only looks decorative but also helps prevent the filling from leaking out during cooking.

13. Lay the assembled empanada on a prepared baking sheet and cover with a damp towel to prevent drying. Repeat with the remaining filling and dough discs.

14. Brush the tops of the empanadas with vegetable oil. This will help them achieve a beautiful golden-brown color in the oven.

15. Bake the empanadas until golden brown, about 15 to 18 minutes. Keep a close eye on them, as baking times can vary depending on your oven.

16. Serve the empanadas hot and enjoy!

Frying Instructions (Alternative Method):

1. If you prefer to fry the empanadas, fill a skillet 3/4 inch deep with vegetable oil and heat to 360 degrees F (180 degrees C) over medium heat.

2. Preheat your oven to 200 degrees F (95 degrees C). Line two baking sheets with paper towels.

3. Carefully fry the empanadas in the hot oil until golden brown and crisp, about 4 to 6 minutes, turning once to ensure even cooking.

4. Remove the empanadas with tongs, letting the excess oil drip off back into the pan. Transfer them to a paper towel-lined baking sheet and keep them warm in the oven while you fry the remaining empanadas.

5. Serve the fried empanadas hot.

Expert Tips & Tricks

• For a richer flavor, consider using a combination of ground beef and ground pork in your filling.
• If you can’t find Manchego cheese, Monterey Jack or a mild cheddar can be used as a substitute, though the flavor profile will change.
• Don’t skip the chilling step for the filling! It really helps with the overall texture and ease of assembly.
• If your empanada discs are cracking easily, try letting them sit at room temperature for a little longer to soften up.
• To prevent the filling from leaking, make sure the edges of the discs are properly sealed with water and crimped with a fork.
• Brushing the empanadas with an egg wash instead of vegetable oil will also give them a nice, glossy finish.

Serving & Storage Suggestions

Serve these empanadas hot, straight from the oven or fryer. They’re delicious on their own or with a side of salsa, chimichurri, or a dollop of sour cream.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees F (175 degrees C) until warmed through, or microwave them for a quick snack.

For longer storage, you can freeze cooked empanadas. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, bake them from frozen at 375 degrees F (190 degrees C) until heated through.

Nutritional Information

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	~200-250 kcal	~10-13%
Total Fat	~10-15g	~15-23%
Saturated Fat	~4-6g	~20-30%
Cholesterol	~30-40mg	~10-13%
Sodium	~200-300mg	~8-12%
Total Carbohydrate	~15-20g	~5-7%
Dietary Fiber	~1-2g	~4-8%
Sugars	~1-2g	~2-4%
Protein	~8-12g	~16-24%

Variations & Substitutions

• Spicy Empanadas: Add a pinch of cayenne pepper or some chopped jalapeños to the beef filling for a kick.
• Chicken Empanadas: Substitute cooked, shredded chicken for the ground beef.
• Vegetarian Empanadas: Fill the empanadas with sautéed vegetables like mushrooms, onions, peppers, and zucchini, along with some cheese.
• Sweet Empanadas: Use a sweet dough and fill with fruit like apples, peaches, or guava paste.
• Gluten-Free Empanadas: Use gluten-free empanada discs, which are available at some specialty stores.

FAQs (Frequently Asked Questions)

Q: Can I make the filling ahead of time?
A: Absolutely! Making the filling a day in advance is a great way to save time. Just store it in the refrigerator until you’re ready to assemble the empanadas.

Q: Can I use different types of cheese?
A: Yes, while Manchego is the traditional choice, you can experiment with other cheeses like Monterey Jack, cheddar, or even a little bit of pepper jack for some added spice.

Q: What if I can’t find empanada discs?
A: You can make your own empanada dough from scratch, or use puff pastry as a substitute. Puff pastry will create a flakier, less traditional empanada.

Q: How do I prevent the empanadas from bursting while baking?
A: Make sure to properly seal the edges of the discs with water and crimp them with a fork. Also, avoid overfilling the empanadas.

Q: Can I freeze the empanadas before baking?
A: Yes, you can freeze assembled empanadas before baking. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. When ready to bake, bake them from frozen, adding a few extra minutes to the baking time.

Final Thoughts

Empanadas are more than just a delicious dish; they’re a celebration of flavors and traditions, meant to be shared with family and friends. With this recipe, I hope you’ll create your own memories in the kitchen, filling your home with the irresistible aroma of freshly baked empanadas. Don’t hesitate to experiment with different fillings and seasonings to create your own unique version. Enjoy the process, and most importantly, enjoy the taste!