Make Ahead Appetizer Recipe – Baked Taco Empanadas
A delicious make ahead taco appetizer! Who wouldn't want a handheld taco empanada for game day?
Servings: 24 empanadas
Ingredients
For the Empanada Dough
- 2 cups unbleached all purpose flour
- 1/2 tsp salt
- 1 egg
- 1/2 cup cold butter cut into pieces
- 1/4 cup ice cold water
- 1 egg white for an egg wash.
For the Filling
- 1/2 lb of your favorite taco meat
- 8 ounces shredded cheese
- assorted toppings: sour cream guacamole, salsa
Instructions
For the Dough
- Make the dough in a food processor by first mixing flour and salt.
- Add the butter and pulse until the mixture resembles peas.
- Add in egg and water and pulse until a nice, soft dough forms.
- If it's too wet, add a bit more flour. If it's too dry, add a bit more water, 1 tbs at a time.
- Make a dough ball and chill in plastic wrap in the fridge for 30 minutes - 1 hour.
For the Empanadas
- Preheat oven to 400 degrees.
- Roll out dough and cut into circles using a biscuit cutter or a cup if you don't have one.
- Add 1-2 TBS taco meat and cheese.
- Fold over the top and seal the sides with your fork.
- Brush the top of the empanadas with egg white wash.
- Chill the empanadas for 20 minutes.
- Bake at 400 degrees for 12-15 minutes.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 10g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 322mg | Fiber: 1g