Why You’ll Love Delicious Empanadas Recipe

This empanada recipe balances crisp pastry with a juicy, well-seasoned filling. It’s versatile, customizable, and perfect for making ahead. Whether served warm or at room temperature, they’re always a crowd-pleaser.

Ingredients

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

Dough or empanada wrappers
Ground beef (or your choice of meat or vegetarian alternative)
Onion, finely chopped
Garlic, minced
Bell pepper or other vegetables, diced
Spices (such as cumin, paprika, chili powder, salt, pepper)
Olives, raisins, or other mix‐in options (optional)
Egg (for egg wash)
Oil (for cooking filling and brushing)

Directions

Prepare the filling: In a skillet, heat a little oil over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant.
Add ground beef (or chosen protein) and cook until browned, breaking it up as it cooks.
Stir in diced vegetables, seasonings, and optional mix-ins (olives, raisins, etc.). Simmer briefly until flavors meld and the filling is not overly moist. Remove from heat and let cool slightly.
Preheat your oven (or fryer, if you prefer) to moderate heat (around 190 °C / 375 °F).
Assemble empanadas: Place a spoonful of filling in the center of each dough circle or wrapper. Fold over and seal edges (you can crimp with a fork or twist).
Brush the tops with beaten egg for a golden finish.
Bake on a parchment-lined tray for 20–25 minutes (or until golden brown). If frying, heat oil to about 175–180 °C (350–360 °F) and fry until golden, turning once. Drain on paper towels.
Let rest slightly before serving.

Servings and timing

Yields: about 12 empanadas (depending on size)
Prep time: 20 minutes
Cook time: 20–25 minutes (baking)
Total time: ~45 minutes

Variations

Cheese and spinach: substitute all or part of the meat with sautéed spinach and cheese.
Chicken: use cooked, shredded chicken instead of beef; season accordingly.
Vegetarian: use mushrooms, beans, lentils, or tofu as the base.
Sweet version: fill with fruit (apples, peaches) and a little sugar or cinnamon for dessert empanadas.
Spicier: add jalapeños, red pepper flakes, or hot sauce to the filling.
Different doughs: use puff pastry, wonton wrappers, or homemade empanada dough alternatives.

Storage/Reheating

Storage: Keep baked or fried empanadas in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze uncooked empanadas (on a tray until firm, then transfer to a freezer bag) for up to 2 months.
Reheating: Reheat in a 175 °C (350 °F) oven for 10–15 minutes until warmed through and crisp. If microwaving, wrap loosely in a damp paper towel and heat briefly, then finish in the oven or toaster oven to re‑crisp.

FAQs

What’s the best dough to use for empanadas?

A tender, slightly flaky dough works well—either store-bought empanada wrappers or homemade pastry dough made with flour, fat (butter or lard), water, and salt.

Can I make empanadas ahead of time?

Yes — you can prepare and fill them, then refrigerate (covered) a few hours before baking, or freeze them uncooked for longer storage.

Do I have to bake the empanadas?

No — you can also fry them. Frying gives a crisp, golden exterior more quickly, though baking is lighter and easier for larger batches.

How do I prevent the filling from being too wet?

Cook off excess moisture in the filling before assembling. If needed, drain excess liquid, or simmer until thick.

Can I use ground chicken or turkey instead of beef?

Absolutely — just adjust seasonings (e.g. add more spices) to suit the milder meat base.

Are empanadas spicy by default?

That depends on your seasoning. You can make them mild by omitting hot spices, or add heat (e.g. chili powder, jalapeño) to taste.

Can I freeze cooked empanadas?

Yes — though the texture may soften. Reheat in the oven to revive crispness.

How do I seal empanadas so they don’t open while baking/frying?

Press edges firmly with a fork or crimp by hand to form a tight seal. You can brush a bit of beaten egg or water on the edge to help it stick.

What dips or sauces pair well?

Empanadas go great with salsa, chimichurri, sour cream, guacamole, or a simple spicy tomato sauce.

How can I make them gluten‑free?

Use a gluten‑free flour blend suitable for pastries. You might need to adjust fat/liquid proportions to get workable dough.

Conclusion

These empanadas deliver on both flavor and versatility. With crisp pastry and a savory filling, they’re ideal for snacks, meals, or sharing with friends. Their flexibility—with filling variations, freezing capabilities, and easy reheating—makes them a reliable recipe to keep in your cooking rotation.

Delicious Empanadas

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These delicious empanadas are made with a flavorful beef filling wrapped in a buttery, flaky dough, perfect as a snack, appetizer, or main course.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 empanadas
Category: Snack
Method: Baking
Cuisine: Latin American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent.
Add ground beef and cook until browned. Drain any excess fat.
Stir in garlic, cumin, paprika, salt, and pepper. Cook for 1-2 minutes.
Add tomato paste, green olives, and raisins if using. Mix well and simmer for 5-10 minutes. Let cool.
Place about 1-2 tablespoons of filling in the center of each dough disc.
Fold dough over filling to form a half-moon shape. Press edges with a fork to seal.
Place empanadas on a parchment-lined baking sheet. Brush with beaten egg.
Bake for 20-25 minutes or until golden brown.
Let cool slightly before serving.

Notes

You can use store-bought or homemade empanada dough.
Customize the filling with vegetables, cheese, or chicken.
Raisins add a nice sweetness but can be omitted if preferred.
Empanadas can be frozen before baking for easy prep ahead meals.

Nutrition

Serving Size: 1 empanada
Calories: 220
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 9g
Cholesterol: 35mg