Authentic Cuban Empanadas

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Learn the step-by-step for perfect, flaky results then fill them with beef, chicken, ham and cheese, guava paste, and more!

INGREDIENTS

– water – cinnamon stick – brown sugar – lard – salt – all-purpose flour

Step-by-step instructions!

Follow our easy instructions for success!

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In a saucepan, add water and the cinnamon stick then stir in the brown sugar. Bring to a boil. Remove from the heat to cool. Set aside.

Make cinnamon syrup

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In a large bowl, add the flour, lard, and salt. Add in the cooled syrup, 1 tablespoon at a time, and mix with a fork until a smooth dough begins to form.

Mix dough

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Start kneading with your hands for 5-8 min until the dough is soft and smooth. Place back in the bowl, cover, and let it rest for 20 minutes at room temperature.

Knead and let rest

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Cut the dough into 12 evenly sized pieces and roll them into golf size balls.

Cut/roll dough

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On a clean and floured work surface, with a floured rolling pin, roll each dough ball into a 5-inch disc that’s ⅛-inch thick.

Roll into a disk

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Add 2-3 tablespoons of the beef filling into the center of the dough disc.

Fill the empanada dough

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Brush the edges with water. Fold the top half over the filling and seal with a fork. Repeat with the rest of the dough.

Seal the empanadas

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In a large skillet, heat 2-3" of oil to 350ºF. Fry the empanadas for 3-4 min until crispy and golden brown. Drain on paper towel lined plates. Serve immediately.

Fry the empanadas

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Swipe up for full recipe!

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