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Pati Jinich
With a soft, crumbly and almost sweet dough that embraces a moist, tasty and meaty filling, it is hard not to eat one after the other. These Empanadas do have a curious name though. Especially when you consider their addicting nature.

I didn’t choose their name. No.The nuns from the Mexican Convent of our Lady of the Immaculate Conception are to blame.It all began with Beatriz da Silva, the Portuguese woman who founded the order in Toledo, Spain.

Known to be shockingly beautiful, although destined to be the companion to Queen Isabel from Spain, she was locked up because of the Queen’s jealousy and alleged admiration from the King. Legend goes, that when Beatriz managed to flee, she was more beautiful and had a new found strength she used to establish a new Conceptionist order.The three Conceptionist nuns who arrived in Mexico City around the 1540’s, were also known to be strong. If not as pretty.

Aside from trying to evangelize the population, they combined Spanish and Mexican ingredients in their kitchens, as most Spanish nuns, with an intense passion and a ton of imagination. As most Spanish nuns, as well, their cooking instincts were led by an insatiable sweet tooth. That may explain the sweet elements both in the dough and the filling of these Empanadas, that were served time and again to entertain guests in this convent.And now you know, where the name comes from…

Empanadas 2.jpgThe dough can be used both for sweet or savory Empanadas. As its sweetness is so mild, it enhances the flavors in savory fillings, such as the Meat Picadillo in this one, and it dances along sweet dessert ones.

It can be made in a snap by mixing cream cheese, butter, all purpose flour and a pinch of salt in the mixer. Or by hand.

Empanadas 3.jpgIt was originally made with Nata instead of Cream Cheese. Nata, which is a thin layer formed after boiling fresh raw milk, and found throughout Mexico in Haciendas and Ranchos, is sweet, extremely white and thick.

And oh so irresistible.

If you have access to Nata, use it instead of Cream Cheese, as those pioneer Conceptionist nuns did. But truth is, many nuns use Cream Cheese these days too…

The dough is malleable and soft. Juju made one batch with his hands. Proud monster.

Empanadas 4.jpgIt is easy to roll out as it is elastic, soft and not so sticky. But do sprinkle some flour as you roll…

Empanadas 5.jpgTo cut the rounds, you can use a pastry cutter. I found the size I wanted, a 4 inch round, in a Tupperware. Which was also easy for Juju to use.

Empanadas 6.jpgAs you separate the rounds…

Empanadas 7.jpg…brush the edges with a lightly beaten egg.

Empanadas 8.jpgSpoon the filling right down the center.

The Meat Picadillo is included in the recipe below. Picadillo, has many variations, but it typically has as a base of ground meat seasoned with garlic, onion, tomato puree, spices and sometimes nuts, olives and sweet ingredients like raisins or dried fruits. A complex version of Picadillo is used in the legendary Chiles en Nogada.

Empanadas 10.jpgThis is a simpler version, that can be made a couple days ahead of time. Just take it out of the refrigerator when you are ready to fill those Empanadas (If you have leftover Picadillo, you can make tacos, stuff chiles, tamales… or eat it with a side of rice or tortillas!)

Close up the bundle in the shape of a turnover.

Empanadas 11.jpgSeal the edges pressing your fingers.

Empanadas 12.jpgTo really seal the deal, go around with a fork, gently, so as not to make many holes in the dough…

Empanadas 13.jpgGive the Empanada a final egg wash.

Empanadas 14.jpgHere we go, one after the other…

Empanadas 15.jpgSprinkle with sesame seeds. It makes them look beautiful. I think Beatriz da Silva would approve.

The sesame seeds also give the Empanadas a light nutty and toasty accent.

Empanadas 16.jpgAnd in the oven they go. You can also make them ahead of time and place them in the refrigerator (for a couple of days) or freezer (for weeks!) before baking them.

Take them out as you need them and eat them freshly baked. As they should.

Empanadas 17.jpgI think that you do taste all of the flavor, all of it, behind the history of these Empanadas, in each single bite.

Immaculate Conception EmpanadasEmpanadas de la Inmaculada Concepción

Serves: makes about 15 empanadas

Empanadas de la Inmaculada Concepción" alt="Immaculate Conception EmpanadasEmpanadas de la Inmaculada Concepción" />

Ingredients

8 ounces (185g) fresh nata or cream cheese, at room temperature

1 cup unsalted butter, at room temperature

2 1/3 cups all-purpose flour

1/2 teaspoon salt

4 cups Picadillo (recipe below), or preferred filling

1 egg

1/2 cup sesame seeds

To Prepare

To make the dough, beat the cream cheese with the butter in the mixer at medium speed until creamy and well blended. Gently add the flour and salt and continue mixing for one minute more. Turn dough onto a lightly floured counter top and knead for a minute. Place dough into a bowl, wrap in plastic wrap and refrigerate for 15 minutes up to 12 hours.

Sprinkle flour over the counter top and roll out half of the dough until it's slightly less than 1/4 inch think. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all the dough is used.

Grease a baking sheet with butter. Preheat oven to 375 degrees.

Brush a thin layer of lightly beaten egg on the edges of the dough rounds. Spoon about 1 1/2 tablespoons Picadillo filling into the center of each round. Fold a side of the circle over the filling across the other side. Pressing with your fingers as you close the dough. Without breaking the dough, press the edges with a fork to seal and make a design.

Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.

Bake the empanadas for 20 to 25 minutes, until the top have a golden tan color and the dough is cooked through. Serve hot.

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Picadillo Para Emapanadas

Serves: makes about 4 cups

Picadillo Para Emapanadas

Ingredients

1 pound pork shoulder or butt, or combination of pork, beef and veal, cut into 3 to 4 inch chunks

2 garlic cloves

1/4 white onion

1 carrot, peeled, cut in two

2 bay leaves

1/4 teaspoon dried thyme or a couple sprigs fresh

5 black peppercorns

1 teaspoon kosher or coarse sea salt

3 tablespoons olive oil

1 garlic clove, finely chopped

1/4 cup white onion, chopped

1 pound ripe tomatoes, pureed, or about 2 cups tomato puree

All the cooked meat, finely chopped

1 1/2 cups of the meat cooking broth or chicken broth

3/4 teaspoon kosher or coarse sea salt

Pinch of cumin

Pinch of ground cloves

1 ceylon or real cinnamon stick

1/4 cup raisins

1/4 cup slivered almonds, lightly toasted

1/4 cup manzanilla olives

To Prepare

Place meat chunks in a cooking pot along with 2 garlic cloves, 1/4 white onion, carrot, bay leaves, thyme, peppercorns and a teaspoon of salt. Cover with water and place over medium-high heat. Simmer for 20 to 25 minutes, until the meat is cooked through. Turn off the heat and let the meat and broth cool down. Remove the meat with a slotted spoon. Chop it finely with a sharp knife and reserve. Strain the broth into a container and reserve.

Heat the olive oil in a large saute pan over medium-high heat. Add the onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for a minute until it becomes fragrant.

Pour in the tomato puree and let it season, stirring often, for 5 to 7 minutes, until it has deepened in color, thickened in consistency and lost the raw flavor.

Incorporate the chopped meat, cooking broth and salt. Mix it all together and let it cook for 3 to 4 minutes.

Sprinkle in the cumin, cloves, and the cinnamon stick. Cover the pot, lower the heat to medium and cook for 8 to 10 minutes more.

Uncover the pot, add the raisins, almonds and olives, mix well and taste for seasoning. If needed add more salt and a bit more of the meat cooking broth so the filling is nice and moist.

Just remember, once it cools, it will dry a little more as it absorbs the juices. Turn of the heat. You can make the filling up to two days ahead of time. Let it cool, cover, and refrigerate.

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Comments

beautiful story and recipe. nata- we call it malaa-ee in Urdu. another thing we have in common :) hope youre having a gorgeous time. x shayma

Thank you Shayma! Tell me, how do you eat malaa-ee? I used to eat nata, scooped right out from the pot, spread on crusty fresh bread…. With hot chocolate on the side.



spread on bread w a sprinkle of sugar or even better, eaten alongside fresh mangoes! decadence. x shayma

Alongside fresh mangoes sounds exquisite!



Mmmmm… I really enjoy your site Pati. Each recipe not only is made with good ingredients but come with a sense of tradition and a nice personal story. This recipe makes me sad though – I found a similar dough recipe from Cuba long ago. Falling in love with empanadas after many trips to Chile, I substituted the Cuban dough recipe I found because it was more moist and tastier than the traditional Chilean one. The cream cheese was the reason. And oy, my secret is out. I have to find Nata and give it a try. In San Francisco that shouldn’t be too hard. Anyway, all of your things are wonderful. Mil gracias!

Matt, thank YOU for your comments! I agree, the cream cheese in the dough makes it so soft and flaky. In Mexico it is very hard to find nata in grocery stores, not so much in the US, but if you find it, give it a try! It gives it a Rancho flavor: fabulous.



Your pictures are lovely!
Love this recipe! Se me antojan ahorita!!!!
Beautiful! Beautiful!

Muchas gracias, que bueno que te gustaron!!



Great dough recipe, I tried it with my own filling, buttery, flakey and light! :)

Yum!



Thank you so much Pati for the recipe of the pumpkin empanadas.
The pastry I tasted from Corpus Christi had like anise or some kind of spice that made it sweet in the empanadas. I hope you can help me. I loved their empanadas with pumpkin and my family did too. I hope you can help. Thank you so much Pati.


is there any way i can get this recipe or any other one in spanish

Hi Evelyne, Unfortunately I don’t have this recipe in Spanish. If that changes, I will be sure to post it for you.

thank you any ways




Hola Pati!
Prepare esta masa para empanadas, pero en vez de queso crema y la imposiblidad de encontrar nata aqui, se me ocurrio usar queso Mascarpone que es mas dulce que el queso crema y me quedo maravillosa, sedoza y delicada. Hice la mitad rellenas de dulce y la mitad saladas. De lujo!
Saludos.


!recitas son maravillas! Busco tamales con peras.


HI Pati, Do you have any suggestions for side dishes or salsa to serve with these? I have made the filling, which is yummy, and will serve the empanadas tomorrow. Thank you for your wonderful recipes.

Hola Sue, Here are some salsas to choose from http://patismexicantable.com/01-recipes/02-salsas-and-pickles/. It all depends on what flavors you prefer :)



Pati, I have a request for a recipe called Turcos, my mother told me that the recipe was from Monterrey, Mexico. They are like enpanadas and it is pork loin meat which is cooked (maybe boiled) then chopped and cooked again in a little lard with chopped raisins, pecans, almonds, sugar (maybe it is piloncillo, or brown sugar) powder cinnamon, cloves and red chili powder. I do not know if these are the correct ingredients or the amounts. Maybe you or one of your viewers knows what I am talking about and could give me the recipe. I also, need the recipe for the dough.
Thank you, in advance for any consideration you give to my request.
Rosa Maria Herrera Magallanes

Rosa, These sound delicious! I don’t have a recipe off-hand, but I will try to get something up soon. Thank you very much for taking a moment to write me with your request. All the best.



I want to do this empanadas but I wish I could fill them with some cajeta what do U think is it possible I love your tv show by the way ;)

Absolutely leslie! You can fill them with whatever filling you want and Cajeta will be exquisite. Post a photo on my FB page!



Empanadas.. Fried meat pies from Venezuela:
not sure of the ingrediants measurements are:
hamburger meat…. tsp. italian seasoning…..tsp garlic…. small onion. chippied fine….. medium bell pepper, chopped fine…. drops hot pepper sauce… tsp. salt… can tomatoe paste.
i don’t recall having how much this or that, but I had put it in the church cook book and they must have.. can you tell me for sure..
… lbs. hamberger meat
… tsp. italian seasoning
… tsp. garlic
… small onion
.. tsp salt
… can tomatoe paste
drops hot pepper suace

I would like to make them like mom did. She it from a friend who lived in Venezuela for a time, she came back and showed mom…
Thank you VERY much..
Brenda Blankenship

Yum Brenda!!



can you Please, give me the measure ments to this recepie mom had. A friend brought it back from Venezuela..
lbs. hamburger meat
tsp italian seasoning
tsp garlic
sm onion.. chopped fine
medium bell pepper, chopped fine
drops hot pepper sauce
tsp salt
can tomatoe paste

She use to make them all the time for holidays, etc.
we loved them. but in her cook book I did not see how much of this or that.
thank you:Brenda

oh boy… will have to give it a try… but sounds like you have the measurements sort of pinned down!



Hola Pati!

Thank you for your recipes. I would like to know if this empanadas can be fried? Mi esposo es mexicano y quisiera saber la receta de salsa de queso, si sabes de una por favor mandamela. Usualmente ordenamos salsa de queso cuando vamos para un restaurante mexicano and we dip the chips in it y sabe deliciosa! Muchisimas gracias!

Hola Elizabeth,
Estas empanadas no se fríen, van al horno. Y claro, con mucho gusto voy a tratar de poner una receta para salsa de queso pronto.

Hola Pati!

Gracias por responder. Hice las empanadas con picadillo (a lo puertorriqueño) pero las empandadas sabian mucho a cream cheese, algo que a mi esposo mexicano no le gusta, jeje. Trate la misma masa de empandadas al otro dia, pero las rellene con calabaza, y que delicia. Le agregue un poco de pumpkin spice, vainilla y un poco de azucar a la masa y quedo fantastica! A mis hijos les encantaron y mi esposo quiso mas! Aunque no nos gusto mucho con la carne, si nos gusto a nuestro paladar en lo dulce. La verdad es que me gusta la masa por que verdaderamente uno puede jugar con la receta y da muy buenos resultados. Voy a tratar de hacer la misma masa pero en vez de cream cheese la voy hacer con mascarpone chesse como otra persona lo hiso. Muchisimas gracias!!




Pati,
Que rico!! Acabo de hacer unas empanadas usando esta masa, pero las llene algunas con frijoles refritos, cebolla, chiles, y queso asadero y las otras con carne, aji de color, cebolla, jalapeno. Salieron perfectos, dulces, suaves, sabrosas.

Gracias por la receta!!

Que rico Laurita!



SIM-PLI-CITY!!! Oh, Pati, I LOVE your recipe’s and show. So simple, so easy. Keep it up. Deliciously simple Mexican!!!

Thank you, Katie!!



I enjoy this recipe. I did find that the pastry was a little too rich for me, so I tweaked it a little:

8 oz nata or cream cheese
2 1/3 C flour
*1/2 C (1 stick) of butter*
*1/4 teaspoon of baking powder*
1/2 teaspoon of salt
*Ice cold water as needed*

Thanks Patti!

Thanks for sharing, Natasha!



I am a huge fan of your work and I’ve made these for the last two years but then my daughter needed to go gluten free and every single empanada dough recipe I tried was awful.

So, I came back to this recipe and tried it with “Better Batter” gluten free flour and it worked!

Great to have these back in our rotation. Just thought I’d post in case others are out there searching.



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