Here’s a warm, comforting empanadas recipe that yields golden, flaky hand pies with a savory filling — perfect for snacks, appetizers or a casual meal. This approachable guide walks you through making the dough, preparing a well-seasoned filling, shaping and baking or frying the empanadas so they come out crisp on the outside and tender inside.
Ingredients
– For the dough:
– 3 cups (375 g) all-purpose flour
– 1 tsp salt
– 1/2 cup (115 g) cold unsalted butter, cubed
– 1 large egg
– 3/4 cup (180 ml) cold water (approx)
– 1 tbsp vinegar or lemon juice
– For the filling (classic beef):
– 1 lb (450 g) ground beef
– 1 small onion, finely chopped
– 1/2 red bell pepper, finely chopped
– 2 cloves garlic, minced
– 1/4 cup (40 g) green olives, chopped (optional)
– 2 hard-boiled eggs, chopped (optional)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp oil for cooking
– For finishing:
– 1 egg beaten (egg wash)
– Optional: sesame seeds
Servings and Cooking Time
Servings: Makes about 12–14 medium empanadas (serving size: 1–2 empanadas per person).
Preparation time: 30–40 minutes (including dough chilling).
Cooking time: 20–25 minutes baking (or 6–8 minutes per side frying). Total time about 1 hour.
Nutritional Value
Nutritional values below are approximate and refer to one serving = 2 medium empanadas (about 200 g):
– Calories: 520 kcal
– Protein: 18 g
– Fat: 28 g
– Carbohydrates: 48 g
– Fiber: 2.5 g
– Sodium: 520 mg
These figures are estimates for one person (one serving) and vary by filling and cooking method.
Step-by-Step Cooking Process
– Combine flour and salt in a bowl.
– Cut cold butter into flour until mixture resembles coarse crumbs.
– Whisk egg, cold water and vinegar; add gradually and mix to form dough.
– Knead briefly, shape into a disk, wrap and chill 30 minutes.
– Sauté onion and bell pepper in oil until soft; add garlic and cook 1 minute.
– Add ground beef, cumin, smoked paprika, salt and pepper; brown and break up meat.
– Stir in chopped olives and chopped hard-boiled eggs; adjust seasoning and cool.
– Roll chilled dough to 1/8-inch thickness; cut 4–5 inch circles.
– Spoon filling onto each circle, brush edges with water, fold and seal; crimp edges.
– Brush empanadas with egg wash, sprinkle sesame seeds if desired.
– Bake at 400°F (200°C) for 20–25 minutes until golden, or fry in hot oil until crisp.
– Cool slightly before serving so filling sets.
Alternative Ingredients
Many substitutions work: use lard or butter in the dough for different flakiness, swap ground beef for shredded chicken, pork or a vegetarian mix of mushrooms and cheese. Gluten-free flour blends can replace all-purpose flour (texture will differ).
Serving and Pairings
Serve empanadas warm with chimichurri, salsa verde, or aji amarillo sauce. They pair well with a crisp salad, pickled onions, black beans or roasted vegetables. For a spread, add dipping sauces like sour cream, hot sauce or a citrusy yogurt dip.
Storage and Reheating
Store baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Empanadas freeze well: flash-freeze on a tray, then transfer to a bag for up to 2 months; bake from frozen at 375°F (190°C) for 20–25 minutes.
Cooking Mistakes
– Overworking dough makes it tough.
– Skipping dough chill causes shrinking and loss of shape.
– Overfilling leads to splitting during baking.
– Not sealing edges well causes leaks.
– Frying at too low temperature makes them greasy.
– Undercooking filling leaves meat underdone.
– Using wet filling without draining may sog the crust.
Helpful Tips
– Keep ingredients cold for a flakier crust.
– Use a small cookie cutter or ramekin for consistent sizes.
– Egg wash gives a beautiful golden finish.
– Make extra filling to use as a taco topping or bowl.
– Freeze unbaked empanadas on a tray for quick future bakes.
– For crisper bottoms, bake on a preheated baking stone or steel.
FAQs
Can I make the dough ahead of time?
Yes — dough can be made and refrigerated for up to 48 hours or frozen for a month. Bring it to a workable temperature in the fridge before rolling; chilling improves texture and makes shaping easier.
Are empanadas better baked or fried?
Both methods are delicious: baking yields a lighter, less oily empanada with flaky crust; frying gives a crisp, golden exterior and deeper flavor. Choose based on texture preference and convenience.
How do I prevent soggy empanadas?
Drain wet fillings well, cool them before filling, and avoid overfilling. Par-cook vegetables to remove excess moisture and ensure a crisp crust by using egg wash and baking on a hot surface.
Can I make vegetarian empanadas?
Absolutely — substitute the meat with sautéed mushrooms, lentils, roasted vegetables or a cheese and spinach mix. Season well and reduce added liquids to keep the filling firm.
How long do empanadas keep in the freezer?
Properly wrapped and stored in an airtight container, uncooked or cooked empanadas keep up to 2 months in the freezer. Thaw in the refrigerator overnight or bake from frozen until heated through.
What size cutter should I use?
A 4–5 inch (10–12 cm) round cutter makes a convenient medium empanada serving. For snacks or appetizers, use smaller cutters (3 inches) and reduce filling accordingly.
Can I use store-bought pastry instead of homemade dough?
Yes — ready-made pie dough or puff pastry works well and saves time. Adjust baking time as needed and watch closely so the pastry doesn’t overbrown.
Conclusion
This empanadas recipe gives reliable results: crisp, golden pastry filled with a well-seasoned savory filling. It’s versatile, freezer-friendly and easily adapted to different proteins or vegetarian fillings — perfect for casual meals, parties or meal prep.
