Here’s a warm, inviting empanadas recipe to bring a taste of homemade comfort to your table. These golden turnovers are filled with a savory mixture of seasoned meat and vegetables (or a vegetarian alternative), wrapped in a tender, flaky dough and baked to a glossy finish. Ideal for parties, snacks, or an easy dinner—make a batch and enjoy their crispy edges and rich filling fresh from the oven.
Ingredients
– For the dough:
– 3 cups all-purpose flour
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1 large egg
– 3/4 cup cold water (approx.)
– 1 tbsp white vinegar
– For the classic beef filling:
– 1 lb ground beef (or shredded cooked chicken)
– 1 small onion, finely chopped
– 1/2 green bell pepper, diced
– 2 cloves garlic, minced
– 1/2 cup tomato sauce
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup green olives, chopped (optional)
– 1 hard-boiled egg, chopped (optional)
– For finishing:
– 1 egg beaten with 1 tbsp water (egg wash)
Servings and Cooking Time
Makes about 12 medium empanadas (serving size: 2 empanadas per person). Preparation time: 35 minutes. Resting time for dough: 30 minutes. Cooking/baking time: 20–25 minutes. Total time (including resting): ~1 hour 30 minutes.
Nutritional Value
Nutritional values below are approximate and based on 1 serving = 2 medium empanadas:
– Calories: 520 kcal
– Protein: 22 g
– Fat: 26 g
– Carbohydrates: 50 g
– Fiber: 3 g
– Sodium: 550 mg
This nutritional breakdown is for one person (2 medium empanadas) and will vary with exact ingredients and portion sizes.
Step-by-Step Cooking Process
– In a bowl combine flour and salt; cut in cold butter until mixture resembles coarse crumbs.
– Whisk egg, cold water, and vinegar; add to flour mixture and stir until just combined.
– Turn dough onto a floured surface, knead briefly, form a disk, wrap and chill 30 minutes.
– Meanwhile heat oil in a skillet and sauté onion and bell pepper until soft.
– Add garlic; cook 1 minute, then add ground beef and brown, breaking up lumps.
– Stir in tomato sauce, paprika, cumin, salt, and pepper; simmer until thickened and cooled.
– If using, fold in chopped olives and diced hard-boiled egg; cool filling completely.
– Roll chilled dough to 1/8″ thickness and cut 4–5″ rounds; place 1–2 tbsp filling in center.
– Brush edges with water, fold and crimp or press with fork to seal; place on baking sheet.
– Brush tops with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden brown.
Alternative Ingredients
You can swap ground beef for shredded chicken, turkey, or a mix of mushrooms and lentils for a vegetarian version. Use whole-wheat pastry flour for a slightly heartier crust, or replace butter with cold vegetable shortening for a flakier, dairy-free dough.
Serving and Pairings
Serve empanadas warm with chimichurri, salsa, or aji verde. Pair with a fresh green salad, pickled vegetables, or a light soup. They’re also great alongside rice and beans for a fuller meal or served as finger food at gatherings.
Storage and Reheating
Refrigerate cooked empanadas in an airtight container 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, transfer to a freezer bag, and bake from frozen at 375°F (190°C) for 20–25 minutes.
Cooking Mistakes
– Overworking the dough makes it tough.
– Using warm butter prevents a flaky crust.
– Overfilling causes leaks during baking.
– Skipping the cooling step can make the filling too runny.
– Not sealing edges well leads to burst empanadas.
– Baking at too low a temperature gives a pale, soggy crust.
– Failing to drain excess fat from the filling makes dough soggy.
Helpful Tips
– Chill dough between steps to make it easier to roll and shape.
– Use an ice-cold bowl and ingredients for a flakier pastry.
– Reduce moisture in filling by draining or simmering until thick.
– Lightly dust cutter and board to prevent sticking.
– Brush gently with egg wash for a glossy finish.
– Make a double batch and freeze unbaked for quick meals.
FAQs
How long does the empanadas dough need to rest?
Rest the dough for at least 30 minutes in the refrigerator. Chilling relaxes gluten and firms the butter, making the dough easier to roll and producing a tender, flaky crust. You can refrigerate up to 24 hours wrapped tightly.
Can I fry empanadas instead of baking them?
Yes, empanadas can be deep-fried for a different texture—golden and crisp. Heat oil to 350°F (175°C) and fry for about 3–4 minutes until deep golden, turning once. Drain on paper towels; note frying adds more fat than baking.
How do I prevent a soggy bottom in baked empanadas?
To avoid sogginess, thicken the filling well and drain any excess fat or liquid. Pre-bake the filling slightly to reduce moisture, and place empanadas on a parchment-lined baking sheet to allow even heat circulation.
Can I make empanadas ahead of time for a party?
Yes—assemble empanadas and freeze on a tray until firm, then store in bags. Bake from frozen adding a few minutes to the baking time. Alternatively, bake them ahead and reheat in the oven for 8–10 minutes to restore crispness.
What vegetarian fillings work well in empanadas?
Good vegetarian options include spiced mushrooms with onions, roasted vegetables with beans, lentil and carrot mix, or spinach and ricotta. Cook and reduce moisture in fillings beforehand so the pastry remains crisp.
Is it necessary to use an egg wash?
Egg wash gives empanadas a shiny, browned finish but is optional. For a vegan option, brush with plant-based milk or a mixture of aquafaba and a little oil to encourage browning.
How big should I make empanadas for serving?
Medium empanadas (4–5″ rounds) are perfect for appetizers and snacks—plan 2 per person. Larger empanadas can serve as a main course (1 per person), while smaller bite-sized ones are great for parties.
Conclusion
This empanadas recipe delivers tender, flaky pastry filled with a flavorful, savory mix—easy to customize and perfect for gatherings or cozy dinners. With simple ingredients and a few practical tips, you’ll master flaky crusts and delicious fillings to enjoy fresh, baked, or frozen for later.
Empanadas Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1 large egg for dough
- 3/4 cup cold water approx.
- 1 tbsp white vinegar
- 1 lb ground beef or shredded chicken
- 1 small onion finely chopped
- 1/2 green bell pepper diced
- 2 cloves garlic minced
- 1/2 cup tomato sauce
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1/4 cup green olives chopped (optional)
- 1 hard-boiled egg chopped (optional)
- 1 egg beaten with 1 tbsp water egg wash
Instructions
- In a bowl combine flour and salt; cut in cold butter until mixture resembles coarse crumbs.
- Whisk egg, cold water, and vinegar; add to flour mixture and stir until just combined.
- Turn dough onto a floured surface, knead briefly, form a disk, wrap and chill 30 minutes.
- Meanwhile heat a little oil in a skillet and sauté onion and bell pepper until softened.
- Add garlic; cook 1 minute, then add ground beef and brown, breaking up lumps.
- Stir in tomato sauce, paprika, cumin, salt, and pepper; simmer until thickened and then cool the filling.
- If using, fold in chopped olives and diced hard-boiled egg; ensure filling is cool before assembling.
- Roll chilled dough to about 1/8 inch thickness and cut 4–5 inch rounds.
- Place 1–2 tablespoons of filling in the center of each round; brush edges with water and fold, sealing by crimping or pressing with a fork.
- Place empanadas on a baking sheet, brush with egg wash, and bake at 400°F (200°C) for 20–25 minutes until golden brown.
Nutrition
