CHamoru Empanadas
Golden turnovers made from a corn-based dough (empanåda) filled with seasoned beef, chicken, or shrimp, either fried or baked. They're a favored fiesta finger food with a distinctly Spanish colonial origin.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Mixing bowls
- •Frying pan or oven tray
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 11
- carbs
- 24
- protein
- 9
- calories
- 220
Instructions
- 1
Mix the masa harina, achiote oil, and warm water together. Stir until a smooth, soft dough forms.
- 2
Cover the dough and let it rest for 15 minutes.
- 3
Saute the onion with cooked ground beef or chicken. Season to taste and stir in raisins if using.
- 4
Divide the dough into small balls. Flatten each ball into a thin round.
- 5
Spoon filling into the center of each round. Fold the dough over and press the edges firmly to seal.
- 6
Heat oil in a deep pan to 350°F on the stovetop.
- 7
Fry the empanadas in batches. Cook until golden brown, about 3-4 minutes per side.
- 8
Drain the empanadas on paper towels. Serve warm.
Chef's tips
Cover unused dough with a damp cloth while shaping. This keeps the corn dough moist so it does not crack.
Storage
Refrigerate cooked empanadas up to 3 days.
Reheating
Reheat in an oven at 350°F until warmed through and crisp again.
Common mistakes to avoid
- •Adding too much filling, which tears the dough when sealing
- •Frying at too high a temperature, browning the outside before the filling gets hot
Serving suggestions
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