1Setup & Prepare
About This Recipe
Flaky pastry pockets filled with seasoned python, peppers, onions, and olives—Latin American hand pies featuring sustainable protein.
Cultural Context
(135 words) Empanadas, the beloved Latin American hand pies, welcome countless fillings from traditional beef picadillo to innovative options. These portable pastries have become global comfort food, with each region developing signature styles and fillings. Python empanadas represent culinary creativity—Latin American technique applied to sustainable Florida protein. The flaky pastry encases seasoned python with vegetables and spices, creating convenient, delicious packages perfect for parties, lunch boxes, or casual dinners. Empanadas bridge cultures and occasions, equally at home at fancy gatherings or casual meals. Python filling stays moist inside the protective pastry, solving one of the challenges of cooking this lean meat. This recipe demonstrates that empanadas welcome innovation while maintaining tradition, turning invasive species into beloved comfort food that crosses cultural boundaries.
2Ingredients
Shopping List
3Cooking Instructions
- For dough: combine flour and salt in large bowl. Cut in cold butter with pastry cutter or fingers until mixture resembles coarse crumbs. Whisk together eggs, water, and vinegar. Add to flour mixture and stir until dough comes together. Knead briefly, wrap in plastic, and refrigerate for 1 hour.
- For filling: heat olive oil in large skillet over medium-high heat. Add python and cook, breaking up any clumps, until browned and cooked through, about 8 minutes.
- Add onion and bell pepper. Cook until softened, about 6 minutes. Add garlic, cumin, paprika, and oregano. Cook for 1 minute until fragrant.
- Add tomato paste and cook for 2 minutes, stirring constantly. Add chicken stock and simmer until liquid reduces and mixture is thick and not soupy, about 8 minutes.
- Remove from heat and stir in olives, chopped hard-boiled eggs, and optional raisins. Season with salt and pepper. Cool completely before filling empanadas—hot filling makes soggy pastry.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Roll dough to ⅛-inch thickness. Cut circles using 5-inch cookie cutter or bowl. Gather scraps, re-roll, and cut more circles until dough is used.
- Place 2 tablespoons filling in center of each circle. Don't overfill. Brush edges with egg wash, fold in half to form half-moon, and crimp edges with fork to seal.
- Place empanadas on prepared baking sheets, brush tops with egg wash, and cut small vent in each.
- Bake for 25-30 minutes until deep golden brown. Cool for 5 minutes before serving. Serve with chimichurri sauce or hot sauce.
4Chef's Notes & Pairings
Chef's Notes
- The filling must be completely cool before assembly or it will melt the butter in the pastry.
- Don't overfill empanadas—too much filling causes them to burst during baking.
- Crimping with a fork creates attractive ridges and ensures tight seal.
- For traditional Argentine flavor, include the raisins for sweet-savory balance.
- These freeze beautifully—make a double batch and freeze for quick meals.
Wine Pairing
Malbec or Tempranillo – Argentine Malbec or Spanish Tempranillo complements the savory filling and flaky pastry.
Nutrition Facts
(per 2 empanadas) Calories: 520 | Protein: 32g | Fat: 26g | Carbohydrates: 42g | Iron: 4.8mg
