Making Empanadas

left to right: Ann, Katie, Ibon, Emily, Rebecca, Jordan, Taylor, Sean

Today the interns came to the house in order to learn how to make empanadas.  Every Tuesday I go to Paty’s house and study the Book of Mark with her and her sister-in-law, Ibon.  I love Ibon.  She is such a sweet woman who loves to giggle and tell stories.  What I really love about Ibon is her love for cooking and trying new recipes.  She bakes for Cafe Connection, and we decided to take a Tuesday while the interns are here to learn her recipe.  So she arrived to my house this morning around 10:30 and by 12:45 we were eating fresh hot empanadas from my oven.  It was so much fun, and I thought I would share the experience with you all…

Ibon’s Empanadas

Ingredients (for the pastry):

  • 250 g crisco (soften if really hard about 30 seconds in microwave)
  • 225 g margarine
  • 2 egg yolks
  • 1 K flour (about 6 cups)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 Tbs powdered sugar
  • water to wet dough


  1. First, place all the crisco into a bowl and microwave until it is softened. (about 30 seconds; our crisco can be rock hard here in Peru)
  2. Add all dry ingredients together in a large bowl.
  3. Add crisco and margarine to the dry mixture, and knead the dough with pastry blender until all of the dough resembles tiny pebbles.
  4. Add the water and egg yolk and mix with hand.
  5. Allow the dough to rest for 30 minutes (or if you are using later, place in a ziplock bag to keep in fridge until next day)

Ingredients for filling:

anything you want!  I can’t wait to try my own combinations.  We used what I had on hand which ended up being ham, cheese, and mayo.  But also, you will need:

  • one egg separated
  • 1 Tbs of powdered sugar
We started off with a dough ball that Ibon had already prepared.
Taylor is admiring my gigantoid rolling pin to roll out the dough.
Ibon cutting the dough into quarters.


and those quarters into quarters, and those quarters into quarters. Until we had about 20 little dough balls.


roll out the dough ball until it is this sizef
Place the filling in the middle of the dough.
brushing egg white around the edges of the inside of the pastry before folding up


fold over and cut off any major excess for smooth looking edges


flute the edges with a fork


Sean getting in on the action. Look at that face. 🙂
sift about a Tbs of powdered sugar into an egg yolk
brush the mixture onto all of the empanadas (oh, and the oven has preheated to 350 degrees)
aren't they beautiful?! We put 2 pans in and they took around 45 minutes to bake.
and Nadia, Ibon, and me finished them up...


and Jordan finished the last one for us. Single ladies, this man can make fresh, hot empanadas! 😉

We had fun learning.  Can I just say that I love this group of interns.

Making Empanadas

3 thoughts on “Making Empanadas

  1. Deborah says:

    After picking Katy up at the airport, we drove through Taco Bueno to grab a quick lunch. Katy ordered their new Empanada Platter. While she was eating, I said, “Well, how is it?” She said, “It’s alright, but I guess I was expecting the ones from Peru.” Quite the disappointment! I agree with Diane…teach me how to make them!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s