Weekend Dining: Chevere Restaurant's Empanadas - NBC Southern California

Weekend Dining: Chevere Restaurant's Empanadas



    Empanada Dough Recipe



    • 4 cups flour
    • 1-2 teaspoons salt
    • 2-3 tablespoons sugar
    • 2 tablespoons butter, chilled
    • 12 tablespoons lard or vegetable shortening, chilled
    • 3/4 - 1 cup water
    • 2 egg yolks

    Weekend Dining: Chevere Restaurant's Empanadas

    [LA] Weekend Dining: Chevere Restaurant's Empanadas
    Chevere Restaurant brings their famous Empanadas recipe to you.
    (Published Sunday, Nov. 21, 2010)


    1. Sift the flour into a bowl. Stir in the salt and the sugar

    2. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.

    3. Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.

    4. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.

    5. Turn dough out onto a floured surface, and roll into desired thickness.

    6.  Makes enough dough for 10-12 large empanadas.


    Mushroom Filling



    • 2 tbsp. butter
    • 1 Ig. onion, sliced
    • 1 box fresh mushrooms, clean and thickly sliced
    • 1/4 c. rose wine
    • 1/2 table spoon powder paprika
    • 1 coffee spoon cumin
    • Salt and pepper to taste


    In large skillet, heat butter until bubbly. Saute onion, mushrooms, salt, paprika cumin and pepper for 5 minutes. Add wine and continue to saute until mushrooms are tender.