Cuban Empanadas with Homemade Dough
Sure, you can say empanadas are traditionally from Latin America… but what if I tell you that Cubans make their own empanada dough using pork lard and brown sugar-cinnamon syrup?!
This isn’t your average dough recipe, mi gente. We use it to make delicious Cuban chicken empanadas and even sweet luscious guava cheese empanadas too. Let me show you!
Why Use Pork Lard
Because Abuela said so, period. Just kidding. Honestly, pork lard adds a rich, savory flavor to the dough that enhances the overall taste of the empanadas. If you’ve ever had Cuban bread, you understand exactly what I’m saying.
You can also substitute it with other fats such as vegetable shortening or butter if preferred. However, using pork lard stays true to the traditional Cuban recipe! Trust me!
Recommended For This Recipe
Deep Fry Pan
This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!
Make The Brown Sugar-Cinnamon Syrup
The brown sugar-cinnamon syrup adds a subtle warm, sweetness to the dough which complements the pork lard perfectly.
Here’s how you make it:
Making The Empanada Dough
Now comes the fun part — making the dough!
Once the brown sugar-cinnamon syrup has cooled, all you have to do is add it to a bowl with the rest of the ingredients. The best part of this Cuban empanada dough is that it requires very few ingredients but has tons of flavor! I mean, name another empanada dough that uses pork lard, I’ll wait. :)
Here’s how you make the dough:
*IMPORTANT: You need to knead the dough on a clean work surface for 5-8 minutes until it is soft, smooth, and not sticky, then let it rest for 20 minutes. I know, I hate waiting too!
Cooking Cuban Empanadas – 3 Ways
There are three methods for making Cuban empanadas — frying, baking, and air frying.
Granted, deep-frying empanadas will always be the best method. Even though, I hate frying. Just picture a lady standing a few inches away from a pot of hot oil holding a grease platter guard like a shield – that’s me!
Here are the 3 ways you can bring these to life:
Frying On The Stove
Baking In The Oven
Preheat your oven to around 350°F. Place the empanadas on a baking sheet lined with parchment paper, leaving some space between each one.
Brush the tops of the empanadas with an egg wash for a shiny finish, then bake them for about 25-30 minutes or until they’re golden brown and crispy.
Cooking In The Air Fryer
Lightly spray the empanadas with cooking spray or brush them with oil to help them crisp up. Place the empanadas in the air fryer basket in a single layer, making sure not to overcrowd them.
Cook them for 10-15 minutes at 375ºF, flipping them halfway through, until they’re golden brown and crispy.
Filling Options
The beauty of this empanada dough is that there’s no limit to the types of filling you can use, here are a few ideas:
- Beef Picadillo. This is a staple filling that’s always a crowd-pleaser. You can use my Cuban picadillo or even my Turkey picadillo. Adding 2-3 tablespoons of the beef filling into the center of the dough disc is enough.
- Shredded Chicken. Tender, shredded chicken thighs, seasoned with traditional Cuban spices is a great option for empanadas. You can make my Cuban Chicken Empanadas!
- Ropa Vieja. This traditional Cuban dish features shredded beef cooked in a rich tomato-based sauce with onions, peppers, and spices. My Cuban Ropa Vieja is hearty, comforting, and perfect for stuffing into empanadas.
- Ham & Cheese. Fill your empanadas with a mixture of diced ham and melty cheese. YUM!
- Sweet empanadas! You can make Apple Pie Empanadas or Guava & Cheese Empanadas (my fave!) for a delicious sweet treat.
Storage Tips For Empanada Dough
If you’re not using the dough immediately, wrap it tightly in plastic wrap. Store it in the fridge for up to 2-3 days. Before using it, let the dough sit at room temperature to soften slightly, to make it roll out easier.
You can also transfer it to a freezer-safe bag. Frozen empanada dough can last for up to 3 months. When you’re ready to use it, transfer the dough to the refrigerator and let it thaw overnight before rolling it out.
Cuban Empanadas with Homemade Dough
Ingredients
- 1/2 cup water
- 1 cinnamon stick
- 1 tablespoon brown sugar
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons pork lard
- 1 teaspoon salt
Filling Options
Instructions
Make the brown-sugar cinnamon simple syrup:
- In a saucepan, add water and the cinnamon stick then stir in the brown sugar. Bring to a boil. Remove from the heat and transfer to a glass measuring cup to cool. Set aside.
Make the empanada dough:
- In a large bowl, add the flour, lard, and salt. Add in the cooled cinnamon sugar syrup, 1 tablespoon at a time, and mix with a fork until a smooth dough begins to form.
- Move the dough to a clean work surface and start kneading with your hands for 5-8 minutes until the dough is soft, smooth, and not sticky.
- Cut the dough into 12 evenly sized pieces and roll them into golf-size balls. On a clean and floured work surface, with a floured rolling pin, roll each dough ball into a 5-inch disc that’s 1/8-inch thick.
To make Cuban empanadas on the stove:
- Make my Cuban beef picadillo recipe. Add 2-3 tablespoons of the beef filling into the center of the dough disc.
- Lightly brush the edges of the disc with water. Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.
- In a large skillet, heat 1 cup oil to 400ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel-lined plates. Serve immediately.
Dear Jaime
I just wanted to tell you I enjoy your recepies very much. They are so cuban what I remember my mother cooking. So thank you for always making me remember my mom.
Yolanda, you’re so welcome! Thank you for making my day with this comment. :)