Name: Empanadas recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2.5 cups all-purpose flour; 0.5 teaspoon salt; 0.6 cup unsalted butter, cold and cubed; 0.5 cup ice water; 1 pound ground beef; 1 medium onion, finely chopped; 0.5 cup frozen peas; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 egg, beaten

There are some recipes that just feel like a warm hug, aren’t there? The kind you pull out on a chilly afternoon, or when you need a little something special without a whole lot of fuss. For me, that recipe, hands down, is for empanadas. Not just any empanadas, though. I’m talking about the golden-baked kind, the ones with that perfect flaky crust and a filling that makes your taste buds do a happy dance. I’ve tried a bunch of different versions over the years, from fried to baked, with all sorts of doughs, but this What are some empanada recipes? is the one that’s truly stuck. It’s the one my kids clamor for, the one I bring to potlucks, and the one that honestly, just makes everything feel a little bit better. Think of it like a really elevated, incredibly satisfying hand pie that’s perfect for any time of day. It’s got that irresistible savory or sweet appeal that’s a bit like a meat pie, but with its own unique charm.

What is an empanada?

So, what exactly are these little pockets of deliciousness? At their heart, empanadas are baked or fried turnovers, typically made with a dough that’s folded over a savory or sweet filling. The name itself, “empanada,” comes from the Spanish verb “empanar,” which means to bread or coat in pastry. They’re a staple in so many Latin American countries, each with its own delightful variations. Some are small and bite-sized, perfect for appetizers, while others are larger, making them a satisfying main course. The beauty of empanadas lies in their incredible versatility; you can fill them with almost anything your heart desires! This particular What are some empanada recipes? leans towards a wonderfully tender and flavorful baked version, which I personally find to be a bit easier to manage and, dare I say, a little healthier, without sacrificing any of that deliciousness. It’s essentially a portable, perfect meal or snack!

Why you’ll love this recipe?

Honestly, if I had to pick just one reason why this empanadas recipe is my go-to, it would be the sheer balance of incredible flavor and surprising simplicity. Let’s break it down:

Flavor Explosion: The filling in this recipe is something special. It’s savory, slightly tangy, and just perfectly seasoned. It’s not too heavy, but it’s incredibly satisfying. And the dough? Oh, the dough! It bakes up beautifully golden, crisp on the outside, and wonderfully tender on the inside. It’s the perfect vehicle for that delicious filling.
Surprisingly Easy: Now, I know making anything from scratch can sound daunting, but trust me on this one. While there are a few steps, none of them are complicated. The dough comes together easily, and the filling is more about simmering than anything complex. I’ve made these on weeknights when I’m feeling ambitious, and they’ve been a lifesaver.
Budget-Friendly & Family-Approved: The ingredients here are pretty standard pantry staples, making this a really economical choice. You don’t need fancy or expensive items to get amazing results. Plus, my kids, who can be notoriously picky, devour these. They’re a guaranteed hit, which, let’s be honest, is a win for any parent!
So Versatile: While this recipe is written for a classic savory filling, the dough itself is a fantastic base for sweet fillings too. Think apple and cinnamon, or a dulce de leche swirl! I often make a double batch and freeze half so I always have them on hand. They’re fantastic as a quick lunch, a hearty appetizer, or even a light dinner. If you love comfort food that’s also a bit elegant, you’ll adore these.

What I love most about this empanadas recipe is that it feels both comforting and a little bit exciting. It’s familiar, but it always feels like a treat. It’s the kind of dish that brings people together around the table, and that’s what cooking is all about for me.

How to Make Empanadas

Quick Overview

This empanadas recipe is all about creating beautiful, golden-brown pockets of pure deliciousness. We’ll start by making a simple, yet perfectly flaky dough. Then, we’ll whip up a hearty and flavorful filling that’s simmered to perfection. Once everything is ready, we’ll assemble the empanadas, give them a lovely egg wash for that signature golden shine, and bake them until they’re puffed up and irresistible. It’s a straightforward process that yields incredibly rewarding results, proving that homemade can truly be best!

Ingredients

For the Dough:

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cut into cubes
½ cup ice water, plus more if needed

For the Savory Filling:

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 pound ground beef or a mix of beef and pork
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon dried oregano
Salt and freshly ground black pepper to taste
½ cup beef broth
½ cup frozen peas (optional, but I love them!)
2 hard-boiled eggs, chopped (optional, but a classic addition)

For the Egg Wash:

1 large egg
1 tablespoon milk or water

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 400°F (200°C). This higher temperature is key for that beautiful golden crust. While the oven heats up, line a couple of baking sheets with parchment paper. This makes cleanup a breeze and ensures your empanadas don’t stick.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the 3 cups of all-purpose flour and 1 teaspoon of salt. This ensures the salt is evenly distributed, which is super important for flavor. No one likes a bland bite!

Step 3: Mix Wet Ingredients

Now, for the fat! Add the very cold, cubed butter to the flour mixture. Use a pastry blender, a fork, or your fingertips to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Those little butter bits are what create those flaky layers!

Step 4: Combine

Gradually add the ice water, about a tablespoon at a time, mixing with a fork until the dough just comes together. Be careful not to overmix! You want it to be shaggy but hold together when you gently squeeze it. If it seems too dry, add another tablespoon of ice water. Turn the dough out onto a lightly floured surface and gently gather it into a ball, then flatten it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period is crucial for the gluten to relax and for the butter to firm up again, making it easier to roll.

Step 5: Prepare Filling

While the dough chills, let’s make the filling. Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Now, add the ground meat to the skillet. Break it up with your spoon and cook until browned. Drain off any excess grease. Stir in the cumin, paprika, oregano, salt, and pepper. Pour in the beef broth and bring it to a simmer. Cook, stirring occasionally, until the liquid has reduced and the mixture is thick, about 10-15 minutes. If you’re using peas, stir them in during the last few minutes of cooking. Remove from heat and let it cool slightly. If you’re adding hard-boiled eggs, stir them in now.

Step 6: Layer & Swirl (Assemble Empanadas)

Once the dough is chilled and the filling has cooled, it’s time to assemble! Lightly flour your work surface. Divide the dough in half. Roll out one half into a circle about 1/8-inch thick. Using a 5-6 inch round cutter (or a small bowl), cut out circles. You should get about 6-8 circles per half of the dough. Reroll scraps as needed, but try not to overwork them. Place about 2-3 tablespoons of the cooled filling onto one half of each dough circle, leaving a small border. Moisten the edges of the dough with a little water using your finger or a pastry brush. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal. Then, crimp the edges with a fork or by making a decorative folded edge (a repulgue, if you’re feeling fancy!).

Step 7: Bake

Arrange the assembled empanadas on your prepared baking sheets, leaving a little space between them. In a small bowl, whisk together the egg and milk or water to make the egg wash. Brush the tops of the empanadas generously with the egg wash. This is what gives them that gorgeous golden sheen. You can also make a small slit on top of each empanada with a sharp knife to allow steam to escape while baking. Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.

Step 8: Cool & Glaze (Optional Step – Not for this recipe, but good to know!)

This step is more for sweet empanadas or if you want a specific glaze. For this savory recipe, we’re skipping the glaze! Let the baked empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack. They’re best served warm!

Step 9: Slice & Serve

These empanadas are perfect as they are! Slice them in half if you’re serving them as a substantial appetizer, or just enjoy them whole. They are absolutely divine served warm, but honestly, I’ve been known to sneak a cold one the next day, and they’re still pretty darn good!

What to Serve It With

The beauty of these golden baked empanadas is their inherent versatility. They’re not just a single-purpose dish; they can truly fit into any meal or occasion. Here are some of my favorite ways to enjoy them:

For Breakfast: While it might seem unusual to some, I absolutely love a savory empanada with my morning coffee. It’s much more satisfying than a quick pastry and feels like a real treat. Imagine a warm empanada, its savory filling a perfect counterpoint to a rich, dark roast. It’s a hearty start that keeps me going!

For Brunch: These are a showstopper for a brunch spread. Arrange them on a platter, perhaps with a side of a fresh, vibrant salsa or a creamy avocado dip. They look elegant and are incredibly easy for guests to pick up and enjoy while mingling. A light, crisp white wine or even a sparkling rosé pairs beautifully.

As Dessert: While this recipe focuses on a savory filling, the dough itself is a fantastic base for sweet versions. If you’re craving something sweet after dinner, imagine a baked empanada filled with spiced apples and cinnamon, or even a luscious combination of cream cheese and guava. Serve with a dollop of whipped cream or a drizzle of caramel sauce.

For Cozy Snacks: This is where they truly shine for me. On a lazy Saturday afternoon, or when the weather turns a bit chilly, a warm empanada is pure comfort. I love them with a simple side salad, or even just on their own. They’re so satisfying and always hit the spot when I’m craving something warm and flavorful.

My family has a tradition of making these during our favorite soccer games. We’ll have a big batch ready, and they disappear faster than you can say “goooooal!” It’s these little moments, sharing delicious food, that make them so special.

Top Tips for Perfecting Your Empanadas

I’ve made this empanadas recipe countless times, and over the years, I’ve picked up a few tricks that I think really make a difference. These aren’t complicated, but they’ll help ensure your empanadas turn out absolutely perfect every single time:

Dough Perfection: The absolute key to flaky empanada dough is keeping everything COLD. Cold butter, ice water, and even chilling the dough are non-negotiable. When the cold butter hits the hot oven, it steams and creates those glorious layers. Don’t be tempted to use warm butter or water, it just won’t yield the same result. Also, handle the dough as little as possible once you add the water – overworking develops gluten, which makes for tough pastry, and we want tender, flaky goodness!

Filling Flavor Boost: Don’t skimp on seasoning the filling! Taste and adjust the salt and pepper before you start assembling. If you feel it needs a little something extra, a tiny pinch of cayenne pepper can add a lovely subtle warmth without making it spicy. And the optional frozen peas and hard-boiled eggs? They’re classic for a reason; they add delightful pops of texture and flavor that really elevate the whole experience.

Proper Sealing is Crucial: When you’re folding and sealing your empanadas, make sure you really press those edges together. If they aren’t sealed well, your delicious filling will ooze out during baking, and nobody wants that! Using a fork to crimp the edges not only seals them securely but also creates a beautiful decorative finish.

Egg Wash for the Win: That golden-brown crust isn’t just for show; it’s a sign of a perfectly baked empanada. Make sure your egg wash covers the entire surface of the pastry. This not only gives you a beautiful color but also helps the pastry crisp up nicely. For an even richer color, you can add a tiny drop of soy sauce to your egg wash, although milk or water works perfectly fine!

Baking Temperature Matters: I find that starting with a higher oven temperature (400°F/200°C) is crucial for that initial puff and browning. Once they’re golden, you can sometimes lower the temp slightly if they’re browning too quickly before the inside is cooked through. Keep an eye on them during the last 10 minutes of baking. Every oven is a little different!

Ingredient Swaps (and what I’ve learned): I’ve experimented with different flours for the dough, and while a good quality all-purpose flour is best, a 1:1 gluten-free blend can work, though the texture might be slightly different. For the filling, ground chicken or turkey works well, but make sure to add a little extra moisture (like a splash more broth) as they can be leaner than beef. If you’re vegetarian, a hearty mix of sautéed mushrooms, lentils, and vegetables is a fantastic alternative!

Don’t Be Afraid to Make Ahead: You can assemble the empanadas ahead of time and refrigerate them on the baking sheet (covered). Then, just brush with egg wash and bake when you’re ready. This is a lifesaver on busy days!

Storing and Reheating Tips

One of the best things about this empanadas recipe is that they keep really well, making them perfect for meal prep or enjoying leftovers. Here’s how I usually store and reheat mine to keep them tasting as good as possible:

Room Temperature: Freshly baked empanadas are best enjoyed within a few hours of cooling. If you won’t be eating them all at once, I’d recommend refrigerating them sooner rather than later, especially if the filling contains meat. They can be left out for about 2 hours maximum before refrigerating.

Refrigerator Storage: Once completely cooled, store the empanadas in an airtight container or wrap them tightly in plastic wrap or foil. They’ll keep well in the refrigerator for up to 3-4 days. The pastry might soften slightly over time, but they’ll still be delicious.

Freezer Instructions: These freeze beautifully! You can freeze them either baked or unbaked. For unbaked empanadas: place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll last for about 2-3 months. For baked empanadas: cool them completely, then freeze them in a similar fashion. Baked empanadas can also last for 2-3 months in the freezer.

Reheating: This is where the magic happens! For best results, especially with baked empanadas, I always recommend reheating them in a moderate oven. Preheat your oven to around 350°F (175°C). Place the empanadas on a baking sheet and reheat for about 10-15 minutes, or until warmed through and the crust is re-crisped. This method truly brings back that fresh-baked texture. If you’re in a real pinch, you can microwave them, but be aware the pastry can become a bit chewy. For frozen, unbaked empanadas, bake them directly from frozen, adding a few extra minutes to the baking time. For frozen baked empanadas, reheat them from frozen using the same oven method.

Glaze Timing Advice: For this savory recipe, there’s no glaze to worry about. If you were making a sweet version with a glaze, I’d typically apply the glaze *after* reheating to prevent it from melting or becoming sticky during the reheating process. For savory versions, a quick brush of melted butter or a sprinkle of flaky sea salt *after* reheating can be a nice touch!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can definitely make these empanadas gluten-free. The key is using a good quality gluten-free all-purpose flour blend that contains xanthan gum. When making the dough, you might need slightly less liquid, as gluten-free flours can absorb moisture differently. Roll the dough out gently between two sheets of parchment paper to prevent sticking, as gluten-free dough can be a bit more delicate. The filling is naturally gluten-free, so that part is easy! The texture might be a touch different, perhaps a little less flaky and more crumbly, but they will still be incredibly delicious.

Do I need to peel the zucchini?

There’s no zucchini in this particular empanadas recipe! This recipe focuses on a traditional ground meat filling. If you’re thinking of a different type of empanada, some recipes do incorporate vegetables like zucchini. If you were using zucchini, I generally recommend peeling it if the skin is thick or tough, or if you’re aiming for a very smooth texture. For younger, tender zucchini, peeling isn’t always necessary and you can keep the skin for added nutrients and color. It really depends on the specific recipe and your personal preference for texture.

Can I make this as muffins instead?

While you can’t quite make empanadas *as* muffins, you can certainly adapt the concept! You could make a savory muffin recipe that uses similar flavor profiles to the empanada filling. Alternatively, if you’re thinking about the dough, you could potentially use it to create mini savory tarts or pot pies in muffin tins, but it won’t have the folded empanada shape. The dough is designed for folding and sealing, so a muffin tin application would require a different approach to get it to line the tin nicely.

How can I adjust the sweetness level?

This savory empanadas recipe isn’t really designed to be sweet, so adjustments for sweetness wouldn’t apply here. However, if you were making a sweet empanada, you could easily adjust the sweetness. For example, if using fruit, choose naturally sweeter varieties. You could also reduce the added sugar and rely more on natural sweeteners like dates or a touch of honey or maple syrup. For a more nuanced sweetness, a pinch of cinnamon or nutmeg can enhance the perception of sweetness without adding more sugar.

What can I use instead of the glaze?

For this savory empanadas recipe, we actually skip the glaze entirely! The beautiful golden color comes from an egg wash. If you’re looking for an alternative to an egg wash for browning and shine, you could try a milk wash (just milk or a mix of milk and a touch of melted butter) or even a simple water wash, though egg wash generally gives the best results. Some people also like to brush with a little melted butter after baking for extra flavor and a subtle sheen, or sprinkle with flaky sea salt for a finishing touch.

Final Thoughts

There you have it – my cherished empanadas recipe! I truly believe this one is a winner because it’s not overly complicated, uses readily available ingredients, and results in something that tastes like it came from a beloved bakery. The golden crust, the savory, satisfying filling… it’s just pure comfort food goodness in every bite. I hope you feel inspired to give this recipe a try. I can already picture you enjoying them with your loved ones, creating your own delicious memories. If you do make them, please, please come back and leave a comment to let me know how they turned out! I’d love to hear about your experience and any little twists you might have added. Happy baking, and enjoy every single golden bite!