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Empanadas showcase a golden, crispy pastry exterior that cracks between the teeth to reveal a savory filling of seasoned meat, olives, and raisins. These handheld pastries trace their lineage to Spanish colonial empanadas and evolved distinctly in Honduras with local ingredients. They're eaten everywhere from street vendor carts to family celebrations, traditionally enjoyed warm with hot sauce on the side. The combination of sweet raisins and savory meat creates a distinctive flavor profile that sets Honduran empanadas apart from other Latin American versions.
In a large bowl, combine flour and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and cold water.
Gradually add the egg mixture to the flour mixture, stirring until the dough comes together.
Turn the dough out onto a lightly floured surface and knead briefly until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In a skillet, heat the vegetable oil over medium heat.
Add the ground beef or pork and cook until browned.
Add the chopped onion, bell pepper, and garlic. Cook until the vegetables are softened.
Stir in the tomato sauce, black olives, raisins, cumin, paprika, salt, and black pepper.
Cook for a few more minutes until the mixture is well combined and heated through.
Remove from heat and stir in the chopped cilantro or parsley. Let cool.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Cut out circles of dough using a round cutter or a glass (about 4-5 inches in diameter).
Place a spoonful of the filling in the center of each dough circle.
Fold the dough over to cover the filling and press the edges together to seal.
Use a fork to crimp the edges and ensure they are well sealed.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops with the beaten egg.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Empanadas are pastries with a butter-based dough exterior, filled with cooked ground beef or pork mixed with sauteed onions, peppers, olives, raisins, and spices. The filling creates a sweet-savory contrast when baked until golden brown.
While empanadas originated in Spain, Honduras developed its own distinctive version featuring a unique filling blend with raisins and olives. The dish became integral to Honduran street food culture and family meals throughout the country.
The dough uses all-purpose flour, cold butter, eggs, and water. The filling contains ground meat, sauteed vegetables (onion and pepper), black olives, raisins, cumin, paprika, and fresh cilantro for garnish.
Keep the butter cold when making the dough to ensure a flaky crust. Allow the dough to rest in the refrigerator for optimal texture. Cool the filling completely before assembling to prevent the pastry from getting soggy.
Serve them warm with hot salsa, lime crema, or simple lime wedges on the side. Empanadas work as appetizers, snacks, or light meals, and pair well with fresh fruit juice or hot beverages.