Empanadas

Empanadas are savory pastries filled with a variety of flavorful ingredients, wrapped in a golden, flaky crust. Whether baked or fried, these hand pies are enjoyed across Latin America and Spain and can be stuffed with meats, vegetables, or even sweet fillings. They make the perfect snack, appetizer, or portable meal.

Why You’ll Love This Recipe

Empanadas are versatile, delicious, and easy to customize to suit any taste. Whether you prefer a traditional beef filling, a vegetarian mix, or something sweet, these pastries are always satisfying. The dough is tender yet sturdy enough to hold all that tasty filling, making them perfect for meals on-the-go or festive gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Salt
• Cold butter or shortening
• Egg (optional, for richness)
• Cold water

For the filling (example: beef):

• Ground beef
• Onion
• Garlic
• Bell pepper
• Paprika
• Cumin
• Oregano
• Salt and pepper
• Tomato paste or chopped tomatoes
• Green olives or hard-boiled egg (optional, for traditional Latin American touch)
• Oil for cooking

For baking/frying:

• Egg wash (for baked empanadas)
• Oil (for frying)

Directions

this recipe

1. Make the dough: In a large bowl, mix flour and salt. Cut in cold butter until crumbly. Add egg if using, then slowly add cold water until a soft dough forms. Knead briefly, wrap in plastic, and refrigerate for at least 30 minutes.
2. Cook the filling: In a skillet over medium heat, sauté onions and garlic in oil. Add bell peppers and cook until soft. Stir in ground beef and cook until browned. Season with paprika, cumin, oregano, salt, and pepper. Add tomato paste and cook until thickened. Remove from heat and let cool.
3. Roll and fill: Roll out the dough to ⅛ inch thick. Cut into 4- to 6-inch circles. Place a spoonful of filling in the center of each circle, fold over, and crimp the edges with a fork or braid.
4. Bake or fry:
   • To bake: Preheat oven to 375°F (190°C). Place empanadas on a lined baking sheet, brush with egg wash, and bake for 20–25 minutes or until golden brown.
   • To fry: Heat oil in a deep skillet to 350°F (175°C). Fry empanadas until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
5. Serve: Let cool slightly and serve warm, with dipping sauces if desired.

Servings and timing

This recipe yields about 12 medium empanadas.
Prep time: 30 minutes
Chill time: 30 minutes
Cook time: 25 minutes
Total time: About 1 hour 25 minutes

Variations

• Vegetarian: Use a filling of black beans, sweet potatoes, corn, and spices.
• Cheese and spinach: Combine sautéed spinach with cheese for a creamy, savory option.
• Chicken: Use shredded cooked chicken with onions, paprika, and olives.
• Sweet: Try a fruit filling like apple-cinnamon or guava with cream cheese.
• Gluten-free: Use a gluten-free flour blend in the dough.

Storage/reheating

Store baked or fried empanadas in an airtight container in the fridge for up to 4 days.
To reheat, bake at 350°F (175°C) for 10–15 minutes until warmed through, or use an air fryer for extra crispness.
Empanadas can be frozen raw or cooked. To freeze raw, assemble and freeze on a tray before transferring to a bag. Bake from frozen, adding extra time as needed.

FAQs

Can I use store-bought dough?

Yes, pie crust or pastry dough can be used for convenience, though homemade yields the best flavor and texture.

What’s the best way to seal empanadas?

Use a fork to crimp the edges or fold and twist the dough edges for a traditional look.

Can I make them ahead?

Yes, assemble and refrigerate or freeze before cooking. They’re great for prepping in advance.

What’s the difference between baked and fried empanadas?

Baked empanadas are lighter and flakier, while fried ones are crispier and more indulgent.

Do I need to cook the filling first?

Yes, especially for meat-based fillings, to ensure even cooking and proper flavor.

Can I use puff pastry?

Yes, but keep in mind it will result in a more delicate and flaky empanada, best for baking.

What dipping sauces go well with empanadas?

Chimichurri, salsa, sour cream, or spicy aioli are all great options.

How do I keep the dough from getting soggy?

Let the filling cool completely before assembling to prevent moisture from softening the dough.

Are empanadas traditionally spicy?

Not necessarily—they’re more savory and spiced, but you can add heat if you like.

Can I make mini empanadas?

Yes! Use a smaller cutter and reduce cooking time slightly for bite-sized versions.

Conclusion

Empanadas are a delicious, versatile dish perfect for any occasion. With flaky pastry and a variety of fillings to choose from, they’re a fun and satisfying recipe to make and share. Whether you bake or fry them, go classic or creative, empanadas will always hit the spot.

Print