Oaxacan Empanadillas
Oaxaca — Mother recipe · en it
Delicate Oaxacan empanadillas filled with ricotta, onion, and basil, a specialty of Oaxacan cuisine.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 250 g of flour
- 1 egg
- 100 ml of cold water
- 100 g of ricotta
- 50 g of chopped onion
- 20 g of fresh basil
- 50 g of butter
- Salt and pepper to taste
- Oil for frying
Method
- Mix the flour with cold water and oil until you get a homogeneous dough.
- Divide the dough into small balls and form the empanadillas, placing a spoonful of ricotta, onion, and basil in each.
- Make a small cut in the middle of each empanadilla to create a pouch, then seal it carefully.
- Fry the empanadillas in plenty of hot oil until golden brown.
- Drain them on paper towels and serve hot with a salt shaker.
The story
Oaxacan empanadillas were introduced to central Mexico during the Spanish colonization but took on their unique name and style in the Oaxaca region.
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