Empanadas Recipe
Few things spark joy like biting into a freshly baked Empanada—a golden pocket bursting with savory fillings and a flakey, buttery crust. Empanadas are the heart and soul of Latin American comfort food, charming everyone from first-time tasters to seasoned home cooks. Whether you’re craving a go-to snack, searching for a new brunch star, or want to jazz up your weeknight dinner, this Empanadas recipe brings rich spice, tender beef, and zesty olives all wrapped in that signature handheld pastry. Let me walk you through how Empanadas will soon become the most requested treat in your household!
Ingredients You’ll Need
Empanadas thrive on a handful of humble ingredients, each one bringing something special to the party. The magic lies in their balance—rich, savory, a hint of sweet, and always that irresistible crisp bite. Set yourself up for Empanada success with these essentials below!
- All-purpose flour: This is the sturdy backbone of your dough, giving empanadas that classic bite and flake.
- Salt: A small amount lifts and rounds out all the flavors in the pastry and the filling.
- Unsalted butter (cold and cubed): Essential for a tender, flaky crust—keep it cold for best results!
- Egg (for dough): Adds structure and just a hint of richness, pulling the dough together.
- Ice water: Helps form soft, pliable dough while keeping it cold so it doesn’t toughen up.
- White vinegar: A splash goes a long way to make your pastry extra tender and easy to handle.
- Olive oil: Used for sautéing, it adds a subtle earthy note to the beef filling.
- Ground beef: The hearty and savory base of traditional empanadas—feel free to swap for chicken or turkey.
- Small onion (finely chopped): For sweetness and a gentle bite that melts into the filling.
- Garlic (minced): Rounds out the flavor with a warm, aromatic depth.
- Ground cumin: Adds Latin flair with its warm, smoky undertones.
- Smoked paprika: Gives both color and a mild smokiness that makes the filling unforgettable.
- Chili powder: For just a hint of heat that ties all the spices together.
- Salt and pepper: Season boldly to bring everything to life.
- Green olives (chopped): Tiny briny bursts that keep each bite exciting.
- Raisins (optional): A classic touch for a pop of sweetness and contrast—don’t knock it till you try it!
- Hard-boiled egg (chopped, optional): For an extra touch of richness and tradition in every bite.
- Egg (for egg wash): That beautiful, glossy finish comes from a quick brush before baking.
How to Make Empanadas
Step 1: Make the Dough
This dough is surprisingly simple and totally worth making from scratch. In a large bowl, mix flour and salt together, then cut in the cold, cubed butter using your fingers or a pastry cutter—you want it to look like coarse, damp sand. In a small separate bowl, whisk together the egg, ice water, and vinegar. Gradually pour this mix into the flour mixture, stirring gently. Stop mixing the moment a shaggy dough forms. Shape it into a disc, wrap snugly in plastic, and chill in the fridge for at least one hour. This step is crucial: rested dough means your Empanadas will be ultra-flakey!
Step 2: Prepare the Filling
While your dough chills, get started on that irresistible filling. Warm olive oil in a skillet over medium heat, then toss in the ground beef. Cook, stirring to break it up, until browned and cooked through. Stir in the onions and garlic—let them soften and caramelize a bit, about 3–4 minutes. Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper, letting everything mingle together. Finally, fold in the chopped olives, raisins, and hard-boiled egg if you’re going all-in. Set this mixture aside to cool—it makes filling the Empanadas a breeze.
Step 3: Form the Empanadas
Time for some hands-on fun! Preheat your oven to 375°F (190°C). Roll out your chilled dough on a floured surface to 1/8-inch thickness. Cut into circles, about 5 to 6 inches wide—a large cup or bowl works perfectly. Spoon a generous tablespoon of the filling onto the center of each round. Fold the dough over to create a half-moon, then press the edges together. For that charming Empanada look, crimp the edges securely with a fork. They’re almost ready for their golden moment!
Step 4: Bake Until Golden
Arrange the Empanadas on a baking sheet lined with parchment paper. Beat the remaining egg and brush it generously over the tops—this simple step gives Empanadas their signature glossy, golden finish. Slide the tray into the oven and bake for 20–25 minutes, until beautifully crisp, flaky, and deeply golden. The aroma wafting from your oven is impossible to resist!
How to Serve Empanadas
Garnishes
Top your Empanadas with a sprinkle of fresh chopped parsley or cilantro for a burst of color and freshness. Some folks love a quick drizzle of chimichurri, jalapeño slices, or even a dusting of smoked paprika. These extra touches make the pastries feel extra special, especially when sharing with friends.
Side Dishes
Empanadas are incredibly versatile and pair with almost anything. Try them with a bright side salad of crisp greens, a bowl of tomato salsa, or creamy guacamole. For a truly festive spread, round things out with black beans and rice or roasted sweet potatoes—the flavors play together beautifully!
Creative Ways to Present
For a party, arrange Empanadas on a rustic wooden board with colorful dipping sauces like salsa verde, spicy aji, or classic crema. For a weeknight dinner, nestle them in a lined basket for everyone to help themselves. Mini Empanadas can even be served cocktail-style with toothpicks for dipping. However you present them, these hand pies catch everyone’s eye.
Make Ahead and Storage
Storing Leftovers
Empanadas keep like a dream! Cool them to room temperature, then store in an airtight container in the fridge for up to three days. They reheat beautifully, retaining their crisp pastry and savory warmth—perfect for next-day snacking or impromptu lunches.
Freezing
Unbaked Empanadas freeze especially well. Place them on a tray to freeze until solid, then pack in a freezer bag for up to three months. When you need a quick treat, just thaw them for 30 minutes at room temperature and bake as directed. You can also freeze baked Empanadas—wrap tightly and reheat straight from the freezer for easy enjoyment anytime.
Reheating
For best results, reheat Empanadas in a 350°F (175°C) oven for 10–12 minutes; this revives the crispness of the crust without drying out the filling. You can also zap them in the microwave for a speedy reheating, but the pastry will be softer. The oven method always gives back that irresistible crunch!
FAQs
Can I make Empanadas ahead of time?
Absolutely! Shape Empanadas and keep them chilled in the fridge for up to a day before baking, or freeze the unbaked pastries. This makes them ideal for prepping in advance for parties or quick weeknight suppers.
What fillings can I use besides beef?
Empanadas are endlessly versatile. Try fillings like shredded chicken with peppers, cheese and spinach, or mushrooms with black beans. The pastry is a blank canvas—let your cravings guide you!
How do I keep Empanada pastry from getting soggy?
Let the filling cool before assembling your Empanadas; hot, steamy fillings can soften the dough. Also, don’t overfill—the edges need space to seal properly, which helps keep that pastry crisp.
Can Empanadas be made gluten-free or dairy-free?
Yes! Use a 1:1 gluten-free flour blend for the dough, and replace the butter with chilled coconut oil or a vegan butter alternative. Omit the egg wash or use a little dairy-free milk for shine.
Why should I brush Empanadas with egg wash?
That final brush of egg before baking gives Empanadas their signature golden and glossy tops. It’s a simple trick that makes them look as irresistible as they taste!
Final Thoughts
If you love sharing food as much as I do, you’ll adore these homemade Empanadas. Every bite is a warm hug—flaky, flavorful, and full of charm. Give them a try, and watch them steal the show at your table!
Print
Empanadas Recipe
- Total Time: 50 minutes
- Yield: 10–12 empanadas 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and savory beef empanadas with a flaky pastry crust. These Latin American snacks are perfect for any occasion!
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/3 cup ice water
- 1 tablespoon white vinegar
For the Filling:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup green olives, chopped
- 1/4 cup raisins (optional)
- 1 hard-boiled egg, chopped (optional)
For Assembly:
- 1 egg (for egg wash)
Instructions
- Make the Dough: Mix flour and salt, cut in butter, add egg, ice water, and vinegar. Form a dough, chill.
- Prepare the Filling: Cook beef, onion, garlic, spices, olives, raisins, and egg. Let cool.
- Assemble: Roll out dough, cut circles, place filling, fold, seal edges, brush with egg wash.
- Bake: Preheat oven, bake empanadas until golden brown.
Notes
- You can substitute ground chicken or turkey for the beef.
- These empanadas freeze well before baking—just thaw and bake when ready.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 260
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg
