Hibiscus Empanadas

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Hibiscus Empanadas Recipe | Minimax

Recipe by KitchenAid®

Prep Time:

Ready in 2 hours


12 Empanadas



2½ cups (370g) all-purpose flour

½ tsp. (3g) salt

¾ cup (170g) unsalted butter, cubed

1 large egg, beaten

⅓ cup (78g) ice water

1 egg, beaten (egg wash only)


4 strips (22g) raw thick bacon, diced

½ cup (65g) yellow onion, minced

2 cups (277g) butternut squash, small diced

1 poblano pepper, diced

¼ cup (72g) queso fresco, crumbled

½ cup (30g) dried hibiscus flowers, chopped

4 Tbsp. (60g) adobo sauce from canned chipotle

2 Tbsp. (22g) currants

1 tsp. (6g) salt

Pinch of pepper



  • 01

    Boil 2 cups (473g) of water. Add ½ cup (30g) of dried hibiscus flowers and boil for 10 minutes. Remove from heat and steep for 2 hours. 

  • 02

    Heat a large skillet on medium-high heat. Add bacon and cook until caramelized. Remove bacon. Discard all but 1 tbsp (12g) of bacon grease and add the onion to the pan. Reduce heat to medium and cook onion for 2 minutes until translucent.

  • 03

    Add butternut squash and poblano to the pan and cook for 10 minutes until tender. Stir occasionally so it browns on all sides.

  • 04

    Keep the steeping liquid to the side and add the hydrated and chopped hibiscus flowers, currants, salt, and pepper to the butternut squash. Mix to combine. Add adobo sauce and a generous drizzle of the hibiscus water. Mix to combine and remove from heat.

  • 05

    Once the mixture has cooled a bit, add crumbled queso and bacon. Set aside while you make the dough.


  • 01

    Place the flour and salt in the bowl of a Stand Mixer fitted with a Pastry Beater. Turn on speed 1 for 10 seconds just to mix.

  • 02

    Add the cubed butter and mix on speed 2 for one minute.

  • 03

    In a small bowl, mix the egg and ice water. Add to the flour mixture. Mix on speed 2 until the liquid is incorporated into the dough (it will look sandy and/or shaggy), about 1 minute or less. If it looks too dry, you can add 1 additional tbsp (14g) of water.

  • 04

    Place a 24-inch piece of plastic wrap on a flat surface. Dump the dough onto the surface and briefly knead into a ball. Flatten the dough into a rectangle.

  • 05

    Cut the dough into 12 equal pieces. Roll each piece into a ball.

  • 06

    Dust a surface and a rolling pin with flour. Take each ball and use a rolling pin to roll the dough into approximately 6-inch rounds. Use more flour as needed for sticking.

  • 07

    Repeat with the remaining pieces of dough. Lay them on a parchment-lined sheet tray and cover tightly with plastic wrap while you work.  


  • 01

    Preheat the oven to 400°F.

  • 02

    Place approximately 2 heaped Tbsp. (40g) of filling in the center of each dough round. Fold the dough over and press gently to seal.

  • 03

    Press and crimp or use the tines of a fork to press and seal the empanada edges. Repeat with the remaining dough and filling.

  • 04

    Refrigerate for 15 minutes.

  • 05

    Brush empanadas with the beaten egg. Bake for 25 minutes, or until golden brown.


  • You can use a 5-inch cookie cutter to make crimping easier. This will give you a perfectly round shape. Match the ends of the dough when you fold over and go slowly to crimp the edge all the way around. This takes practice.

  • Make a chimichurri hibiscus dip for your empanadas. Use 1 Tbsp. (17g) cooking oil, 1 cup (60g) dried hibiscus flowers, ½ chopped onion, 3 destemmed and deseeded red fresno peppers, 2 tsp. (g) red wine vinegar, 1 Tbsp. (20g) honey, 1 Tbsp. (17g) olive oil, and ½ tsp. (3g) salt. At this point, you should have 1 cup (60g) of hibiscus flowers hydrated from the filling note in step 1. Add the cooking oil to a large sauté pan. Sauté onions, garlic, and fresnos and cook on medium-high heat for 4 to 5 minutes. Remove the flowers from the liquid and set aside. Add flowers to the pan and sauté for 1 more minute. Add the mix to a KitchenAid® Stand Blender. Add the vinegar, honey, and salt. Make sure the blender is covered and set the blender to speed 8 and press the on button. Puree for 1 minute. Add hibiscus water to thin it out so that it can be blended easier. Pour into a bowl and add 1 Tbsp. (17g) of olive oil. Taste the chimichurri to adjust any salt or sweetness. Serve immediately.


  • Serving Size: 1 empanada with 2 tbsp sauce
  • Calories: 279
  • Sugar:2g
  • Sodium: 559mg
  • Fat:17g
  • Saturated Fat:9g
  • Trans Fat: 0g
  • Carbohydrates:26g
  • Fiber:1g
  • Protein:6g
  • Cholesterol: 55mg
  • Potassium: 167mg
  • Calcium: 57mg
  • Iron: 2mg
  • Vit D: 0mcg

Hi, Hibiscus

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Inspired by the captivating beauty of the Hibiscus flower in a verdant

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Stock will be available in Toorak, Hobart or Online only

KitchenAid Ice Cream Maker Attachment | Minimax
Ice Cream Makers & Attachments | Minimax
Hibiscus Empanadas Recipe | Minimax

Artisan KSM195 Hibiscus Stand Mixer

Bring Some Hibiscus into your Kitchen

Stand Mixer Includes:

- 4.8L Stainless Steel Bowl with Comfortable Handle

- 2.8L Stainless Steel Bowl

- 6-Wire Whip

- Flex Edge Beater

- Silver Coated Pastry Beater

- Pouring Shield