baked empanadas

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough. 

Argentine Empanadas

olive oil

white onions (, chopped (about 4 cups))

garlic (, minced)

½ of a red bell pepper (, diced)

chili powder

Tablespoon cumin

Tablespoons sweet paprika

oregano

beef boullion

lb beef

Salt and pepper

green

green olives

parsley

eggs

flour

salt

unsalted butter (, room temperature)

egg (, beaten)

Tablespoons oil

water

Egg egg

Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.

Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.

Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.

Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.

Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It’s important that the mixture is chilled before filling the empanadas.

For the filling:

Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it’s too dry.

Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)

For the empanada dough:

Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).

Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).

Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.

Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.

Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.

Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.

Fried Empanadas: (I’ve found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Assembly:

https://content.jwplatform.com/videos/RKr63Ega.mp4

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough

Empandas

These baked empanadas are Argentine-style empanadas. They are stuffed with a picadillo beef mixture, brushed with egg washed and baked.

Baked Empanadas Recipe

all-purpose flour

unsalted butter (frozen)

beef

Kosher salt

onion

red bell pepper (diced)

garlic

green olives (minced)

tomato paste

cumin

paprika

red pepper

In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they&#x27;re evenly distributed and resemble the size of small peas.

In a measuring cup, measure out the water and whisk in the egg. Pour the liquid into the flour; the mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 1 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

To Make the Dough:

In a medium saucepan, set over medium heat, add the olive oil. When the oil is warm, add the ground beef. Break up the ground beef using a wooden spoon. Sprinkle with a few pinches of salt and pepper. Cook the meat until mostly browned. Add the diced onion, red bell pepper and garlic. Cook until softened, about 5 minutes. Add the green olives, tomato paste, cumin, paprika, crushed red pepper and a few pinches of salt. Give it a good mix and cook about 5 minutes more, stirring occasionally. If the mixture seems a bit dry (this will depend on how much fat your ground beef has), add a splash of water.

To Make the Filling:

Roll out the disc of dough into a 1/8-inch thickness. Using a 6-inch round cutter (or you could use a bowl and trace out circles with a sharp paring knife), cut out as many circles as you can. Re-roll the scraps and cut out a few more.

Transfer the rounds to a parchment-lined baking sheet. Lightly brush each dough round with egg wash. Add a tablespoon of the meat filling to one side of the circle of dough; fold the dough over, creating a half-moon shape. Using the tines of a fork, seal the empanada's seam together by pressing them together. Repeat until you've worked through all of the empanadas.

Transfer the baking sheet of empanadas to the freezer to chill for 15 minutes. Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature. Serve with salsa or chimichurri.

To Assemble the Empanadas:

These delicious Fig &amp; Cheese Empanadas are baked to perfection with a sprinkling of sesame seeds. Perfect to serve as fancy appetizers

Fig & Cheese Empanadas

All Purpose Flour

Water

Wesson Corn Oil

Salt

oz Rizo Bros California Creamery Cotija Cheese (crumbled)

17 oz Fig Spread

Almonds (toasted)

Egg (slightly beaten)

Sesame Seeds

Preheat Oven to 400 Degrees F.

Line a baking sheet with parchment paper

In a mixer, add the flour and salt. Mix to combine

Add water and mix until a dough is formed

Pour in oil and mix until combined

Let the dough rest for 10 minutes

Place the dough on a flat surface and roll thinly

Cut out circles with a 4&quot; diameter cutter

Fill with 2 teaspoons of fig jam, 2teaspoons Rizo Bros California Creamery Cotija Cheese and slivered almonds

With your fingers, spread a little water on the edges of the dough. This will help the 2 halves seal together

Fold your dough in half and crimp the edges

Brush the surface with the egg and sprinkle sesame seeds on top

Bake for 15-20 minutes or until tops are golden

Remove from oven and enjoy!

For empanada Dough

These Easy Pumpkin Empanadas are the perfect handheld fall and winter treat stuffed with a delicious pumpkin filling and wrapped in a sweet pastry dough. They're baked, not fried!

Easy Pumpkin Empanadas

butter

dark brown sugar

pumpkin pumpkin

vanilla extract

cinnamon

cloves

sugar

coarse kosher salt

butter,

turbinado sugar

Melt the butter in a small pot over medium-high heat. Add the brown sugar. Cook for 3 minutes, stirring often.&nbsp;

Add the pumpkin puree, vanilla extract, ground cinnamon, ground cloves, orange zest and orange juice. Stir together to combine and cook for 3 minutes, stirring occasionally.&nbsp;

Remove from heat and stir in orange zest and orange juice. Transfer filling to a medium bowl and let cool completely in the refrigerator. While the filling is cooling down, prepare the dough.

For the filling

In a food processor, mix together the flour, sugar and salt. Add the butter, eggs and water and pulse together until a clumpy dough forms. If not using a food processor, mix dry ingredients in a large bowl with a fork and use a pastry cutter like this one to incorporate the butter, eggs and water.

Transfer dough onto a floured work surface and knead into a ball. Cut into a total of 16 pieces. Roll each piece into a ball using the palm of your hands.

Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin.  Place disks onto a baking sheet covered in parchment paper.

To save room, I placed about 3 disks onto the parchment paper, placed another layer of parchment paper on top, and continued stacking disks onto the same baking sheet, making sure there's always parchment paper in between each layer so they don't stick together. Once all the disks are formed, cover baking sheet with plastic wrap and chill in the refrigerator for about 15 minutes.*

Preheat oven to 375°F.&nbsp;Continuing to work on a floured surface, place a heaping spoonful of filling onto each flattened dough disk. Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed. You can also press the edges together using the tines of a fork instead of your fingers. As long as the empanadas are sealed, you're good to go.

Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.

Brush the tops of the empanadas with the egg white and sprinkle with turbinado sugar. Bake for 25-30 minutes, until the pastry is lightly browned.

For the dough

Empanada dough is the key to making tender, flaky empanadas. Use this recipe to make empanada discs at home and you&#039;ll never want to buy them frozen again!

Empanada Dough

all-purpose flour (sifted,

lard (6 ounces,

tbsp achiote oil ((optional))

milk (warm)

Add the flour and salt to a large bowl. Using your fingers, a pastry blender or food processor, cut in the lard, blending well. Add the achiote oil and blend again to mix it in thoroughly (See Notes 1 and 2).

Add the egg yolk, then the milk in small amounts, blending until small dough clumps start to form. Continue until all milk has been used and dough comes together. Press dough into a ball, scraping up bits in bottom of bowl.

Cut empanada dough into 2 or 4 pieces, press to flatten slightly, then cover each with plastic wrap and chill in the refrigerator for 30 minutes (See Note 3). At this point, dough can also be frozen for later use.

On a lightly floured surface, roll the chilled dough into a thin sheet (1/8th of an inch thick). Use 4 or 6-inch round biscuit cutter or cutting side of an empanada press to cut out empanada discs. Gather and re-roll dough pieces as needed to make remaining empanada discs.

https://content.jwplatform.com/videos/T0p3PXUt.mp4

Empanada dough is the key to making tender, flaky empanadas. Use this recipe to make empanada discs at home and you’ll never want to buy them frozen again!

These easy beef empanadas made with my homemade beef picadillo filling and store bought empanada dough are "fried" in the air fryer for empanadas that area ready in minutes (only takes 8 minutes to cook)!

Air Fryer Beef Empanadas

Goya empanada discs (in frozen section, thawed)

picadillo

egg white (whisked)

Preheat the air fryer to 325F for 8 minutes. Spray the basket generously with cooking spray.

Place 2 tbsp of picadillo in the center of each disc. Fold in half and use a fork to seal the edges. Repeat with the remaining dough.

Whisk the egg whites with water, then brush the tops of the empanadas.

Bake 2 or 3 at a time in the air fryer 8 minutes, or until golden. Remove from heat and repeat with the remaining empanadas.

These Breakfast Empanadas are made with a buttery, flaky dough and have a filling of chorizo, potato, eggs, spices, peppers, and cheese! They make a great on-the-go breakfast recipe and can be made ahead of time.

Breakfast Empanadas

unsalted butter

(349 grams) all-purpose flour

chorizo, (casings removed)

black pepper

cayenne

onion powder

potato,

yellow onion, (chopped)

red bell pepper, (cored, seeded, and chopped)

green bell pepper, (cored, seeded, and chopped)

garlic cloves, (diced)

eggs, (beaten)

shredded Mexican blend cheese

In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

For the dough:

Heat oil in a large skillet over medium heat. Add chorizo and cook, stirring to break up any large pieces, until done, about 10 minutes. Remove from the pan with a slotted spoon into a large bowl and set aside.

While chorizo is cooking, measure out seasoning blend in a small bowl and set aside.  You will use half of the blend for the veggie mixture and reserve the other half to add to the scrambled egg mixture.

Once chorizo has been removed from pan, continuing at medium heat, add potatoes, onion, and bell peppers. Cook, stirring often, until potatoes and peppers are soft and onions are translucent, about 15 minutes. Lastly, add garlic and half of the seasoning blend.  Remove vegetable mixture to bowl with chorizo.

In the same skillet over medium-low heat, scramble eggs along with shredded cheese and remaining half of the seasoning mixture. Leave the scrambled eggs a little more wet than you normally would as they will cook a bit in the oven. Remove from heat.

Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle, beginning with 1 tablespoon of scrambled eggs on the bottom, and topping with 1 tablespoon of chorizo/veggie mixture. Fold dough over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.

Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.

Bake empanadas until golden brown, about 20 minutes. Serve warm.

Refrigerate leftovers either wrapped in plastic or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas wrapped in plastic in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.

To assemble:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750113/i89pDUEBi.mp4

Top 7 baked empanadas recipes from across the web

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Argentine Empanadas

Baked Empanadas Recipe

Fig & Cheese Empanadas

Easy Pumpkin Empanadas

Empanada Dough

Air Fryer Beef Empanadas

Breakfast Empanadas

Top 7 baked empanadas recipes from across the web

The most viewed baked empanadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Argentine Empanadas

Baked Empanadas Recipe

Fig & Cheese Empanadas

Easy Pumpkin Empanadas

Empanada Dough

Air Fryer Beef Empanadas

Breakfast Empanadas

The most viewed baked empanadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine