Basic Empanadas (2024)

Most cultures have perfected their own take on a stuffed pastry. You can find bourekas in Middle Eastern countries, Cornish pasties in England, and Paszteciki in Poland. Empanadas can be found all over Spanish and Latin American countries. Sometimes empanadas are fried, and sometimes they’re baked. We love these baked empanadas for many reasons: Not only are they easier to cook, but they are also a healthier option. Bonus: you don’t have to figure out what to do with a pot of hot frying oil when you’re finished cooking.

No matter how you choose to make empanadas, they are nothing if not versatile. They can be filled with all sorts of meats and vegetables. They can be served as a snack or appetizer, but they are also great as a hearty lunch or dinner, guaranteed to keep you full and satisfied.

What Are Empandas?

Empanadas are stuffed pastries that consist of a savory or sweet filling wrapped up in pastry dough. They can be baked or fried and filled with meats and vegetables of your choice.

Empanadas originated near Spain and Portugal, but have become popular all around the world, especially in Latin American countries, like Chile, Puerto Rico, and Argentina. In their countries of origin, empanada fillings usually consist of meat (like chorizo) or fish (like tuna or sardines) and are often flavored with tomatoes and fresh spices. Other recipes use anything from ground beef or lamb to a medley of fresh seasonal vegetables. Sometimes empanadas can be sweet, with fillings like guava and cheese.

How Empanada Dough Differs From Pie Dough:

While pie dough is designed to be flaky, empanada dough is meant to be more tender. Pastry for empanadas has a higher flour-to-fat ratio, making it sturdy and perfect for wrapping around meaty fillings.

Some recipes use lard or an additional egg as the fat source, but our recipe keeps it simple and easy with butter. The process of mixing the dough is very similar to making pie dough, and you don't need any special tools—just your hands!

Tips for Working With Empanada Pastry:

• Work with cold ingredients. Make sure your filling and pastry dough are both chilled before forming the empanadas. Just like when making a pie, you want everything as cold as possible to prevent the pastry from melting and getting sticky.
• This pastry is tacky enough that the dough will seal easily. Get as creative as you like with your crimping style. Some people make intricate patterns, but simply crimping the edges with a fork will also make for a beautiful presentation. The empanadas will still taste great no matter what you decide.

1. Make the filling:

   In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.

   See Also

   Per DiemMake Empanadas at HomeEasy Beef Empanadas Recipe | The Modern ProperBasic Pastry Dough

   

2. Add onion and jalapeños:

   Add onion and jalapeños; cook until soft, 5 minutes.

   

3. Add chili powder and tomatoes:

   Stir in chili powder and tomatoes.

   

4. Cook filling:

   Cook over medium until mixture has thickened, 12 to 15 minutes.

   

5. Season and cool:

   Season with salt and pepper. Fold in cilantro. Let cool.

   

   See Also

   How to make a flaky and moist pie/empanada dough - Esencias Panamenas

6. Make the dough:

   Make the dough: In a bowl, combine flour, baking powder, and salt.

   

7. Cut in butter and add water to bring dough together:

   Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.

   

8. Form empanadas and freeze:

   Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

   

9. Bake the empanadas:

   To bake fresh or frozen empanadas, preheat oven to 400°F. Place on parchment-lined baking sheets.

   

10. Brush with egg wash:

    Brush tops with egg wash, avoiding crimped edges.

    

11. Bake:

    Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

    

How to Serve Empanadas:

Always serve your empanadas warm or at room temperature.

If serving empanadas as a full meal, try pairing them with:

• Cooked white rice and black beans
• Buttered corn on the cob
• Fried sweet plantains
• Creamy cabbage coleslaw

If serving empanadas as an appetizer, serve alongside:

• Fresh tomato salsa or store-bought salsa verde
• Slices of ripe avocado or guacamole
• Cooling yogurt with a squeeze of lemon juice

Frequently Asked Questions

What are empanadas usually filled with?

Our recipe uses either ground pork or beef, along with tomatoes and spices to make a flavorful empanada filling.

Try these other filling options:

• Shredded chicken, ground lamb, or chorizo
• Your favorite seafood, like shrimp or crab
• Cheeses like mozzarella or cheddar
• Hearty vegetables like portobello mushrooms and potatoes
• Cooked rice and canned beans
  

Are empanadas made with corn or flour?

Traditionally, empanadas are made with wheat flour. People with gluten intolerances often substitute corn flour or masa harina for regular flour, with equally delectable results.