• 3 cups all-purpose flour
  • ¼ to 1/2 teaspoon salt
  • 6 oz unsalted butter (1 stick of butter = 4 oz)
  • 1 egg
  • 1/4 cup to 1/2 cup water or milk (adjust as needed to obtain a soft and smooth dough)


  • 4 oz unsalted butter
  • 4 oz all-purpose flour
  • 30 oz milk
  • 16 oz swiss cheese
  • 10 poblano chiles
  • 26 oz corn
  • 1 teaspoon salt





  • Mix the flour and salt in a food processor.
  • Add the butter and pulse.
  • Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms
  • To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
  • Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
  • Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (it doesn’t need to be perfectly round)–if you have a tortilla press you can use it to flatten the dough balls.
  • Use immediately, or store in the refrigerator/freezer to use later



  • In a sauce pot add the butter and allow to melt.
  • After it melts, add in the flour a little at a time and mix until all is incorporated.
  • Allow to cook for a few minutes.
  • Add the milk little-by-little until the flour cooks.
  • Add the cheese and allow to melt.
  • Remove from the heat and add the poblanos (peeled).
  • Sauté the corn and add to the mix as well.





  • Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls.
  • Roll each piece into a 4 1/2-inch circle.
  • Lay circles on a baking sheet lightly dusted with flour.
  • Moisten outer edge of each round with water.
  • Put about 2 tablespoons filling in the center of each round.
  • Wrap dough around filling to form empanada, pressing edges together.
  • Fold edge back and finish by pinching little pleats or crimping with a fork.
  • Heat oven to 375 degrees or in the deep fryer at 375 degree if you like to deep fry the empanada 
  • Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart.
  • Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes.
  • Serve warm.


“Smoky Water” with Dos Hombres Mezcal


Instructions & Ingredients


  • 2oz Dos Hombres Mezcal
  • 1oz lime 
  • .75 oz serrano simple syrup
  • Muddle 4 watermelon pieces 
  • Shake with cilantro 
  • Black salt rim
  • Lime garnish
Jose Icardi

Jose Icardi | LEYNIA

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