empanada recipes

Empanadas

all-purpose flour,

baking powder

sugar

salt

lard

chicken stock

olive oil

beef

garlic salt

tomato paste

vinegar

cumin

chili powder

oregano

garlic,

green bell pepper, chopped

red bell pepper, chopped

onion,

mayonnaise,

adobo sauce

lime

For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.

Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Use egg roll wrappers if you don't want so much bread.

We really enjoyed these little meat pockets! I made the filling a few days ahead and kept in frig until ready to assemble the empanadas. Only two changes: I was afraid a tablespoon of garlic salt plus the teaspoon of seasoned salt would make it way too salty, so I used 2 tsp garlic powder plus 1 tsp salt and the 1 tsp seasoned salt. I'm very glad I did as it was just seasoned enough. I also added some grated cheddar cheese. I was short on time the night I was assembling them so did use the Goya disks. I used an egg wash over them before baking at 375 for 20 mins on a parchment paper lined baking sheet. They turned out beautifully! Served with homemade Posole. Excellent dinner!

I added 4oz of softened cream cheese to the dough batter and it worked wonderfully.  Plus I baked the empanadas rather than frying them.  Coat them with an egg wash before baking.  Bake at 375 degrees for 20 minutes.

Delicious! I put apple cider vinegar. I also do salt by taste. I always taste my filling before I stuff my discs :) My husband loved them! 

I was looking for a dough recipe for empanadas and I love it very good and flaky. I made my own meat. 

Only used filling recipe because I bought pre-made wrapping. Filling was delicious.

I have tried this homemade empanadas recipe and i found this recipe very easy to make and really delicious in taste. Thanks for sharing this recipe. Here i have a special homemade empanadas recipe. Check out the recipe here:   https://www.foodybud.com/homemade-empanadas/

The dough is perfection! Made and froze half for another night. Fantastic recipe and super easy!

Way too salty... next time cut the salts in half, but otherwise a good filling. I used the Goya disks (10 disks) and that was just right for the amount of filling.

Potato and Chorizo Empanadas

chorizo sausage,

Spanish onion, diced

garlic cloves,

salt and black pepper

chicken broth

pimiento-stuffed green olives, chopped

golden raisins

empanada

all-purpose flour

masa harina

(1 stick) unsalted butter, melted and cooled

Butter,

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes. 

Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes. 

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream. 

In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. 

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. 

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

1/4 cup finely chopped fresh cilantro leaves 

1/2 lime, juiced Kosher salt and freshly ground black pepper

In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. 

The filling in these is very tasty.  I was a little worried about the raisins but they offer a nice counterpoint to the heaviness of the chorizo and potato.  This makes A LOT of filling.  I could have halved the amounts and still had plenty.

This is a fabulous recipe as written but I agree it has far more filling than dough. You could double the dough or just store leftover filling for a later time. We really enjoyed the filling;it reminds me of a Mexican or Cuban picadillo. Delicious! The crema really elevates this dish so don’t skip it. Chorizo comes in such a variety (pork, beef, turkey, and soy) I wouldn’t fret if you’re not a pork eater. Enjoy!

This is one of my favorite recipes to serve with black bean or tortilla soup. I omit the olives, use "soy-rizo" instead of chorizo and roll-out pie crust instead of making my own dough - otherwise, I stick to the recipe. I serve with a dipping sauce of Face plain non-fat yogurt, cilantro and lime. Totally YUM!!!

We cheat and use Pillsbury Crescent roll dough for the Empanda dough, just take two triangles, fill one, and press second on and seal with a fork.  Bu the inside is delicious, tons of flavor

Because of the lack of white potatoes in my house I used sweet potatoes and substituted dried cranberries for the yellow raisins. Made a delicious fall meal. 

This recipe was amazing! Super easy and so much flavor! Wow! I absolutely loved the dipping sauce with it as well! I used packaged refrigerated pie crusts for my dough to cut down on the time. Very good recipe, cant wait to make it again!

Loved it, loved it, loved it. The dough came out perfectly crispy. Didn't change anything at all.  The sour cream is the key.  Thanks Tyler. 

The filling is excellent.  Will make it again.  The dough was NOT.  I read the comments about adding extra butter to the dough so it would not be flakey but mine was still flakey.  It was like pie crust and not empanada dough.  I chose to use another Empanda dough from this site and we fried these empanadas instead of baking.  Turned out great!


I have made these at least 12 times.  I change it up a little but I am constantly asked to make them.  The masa dough is better but I use the roll out/ready-made pie crust to save time.  The next day we have the hash topped with eggs--delicious!  Try the banana-chocolate ones too-the kids love them!

This is the second time I have made this recipe, and I learned alot from the first time around.  Lessions I learned:  need to use 1 1/2 sticks of butter as well as the full amount of water in the dough so it will not be dry and crack.  Stick with 4" cutter or larger, anything smaller is difficult to fill.  

Finally the left over filling is good with scrambled eggs the next morning, or in a burritio/nachos for dinner.  This is definately a recipe I will use many times.



This is one of the first recipes I ever devised at Butter. I imagined that the meaty taste of the beef would come through more powerfully if boosted by tart cream cheese and heat from poblano chiles. The subtle addition of these two ingredients takes the filling to the next level. Make the empanadas the day before for best results. The longer these flavors get a chance to meld together, the tastier the result. Take care when cleaning the poblanos, they are deceptively spicy so wear gloves (or small plastic bags over your hands) when cleaning the ribs and seeds.

Beef and Roasted Poblano Empanadas

unsalted butter,

Kosher salt

water

canola oil

80 percent lean ground beef

red onions,

garlic, minced

cayenne

full fat cream cheese,

poblano chiles

Flour,

tomato salsa,

For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 5 tablespoons butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.

For the Filling: In a large skillet, heat 1 tablespoon canola oil over medium high heat until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer. Season with salt. Return the pan to the heat and cook, stirring occasionally, until the meat is cooked through, 5 to 8 minutes. Drain the beef, transfer the meat to a large bowl, and set aside.

In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the onions and garlic, season with salt, and cook until soft and translucent, 8 to 10 minutes. Mix the onions and garlic into the beef and chill in the refrigerator. Once the meat mixture is cooled, add cumin and cayenne and mix to combine cumin. Add the cream cheese and mix well.

Meanwhile, on an open flame or grill, roast the poblanos on all sides until charred, 3 to 5 minutes per side. Set aside to let cool enough to handle. Remove the skin, seeds and ribs. Cut the peppers into small strips. Set aside to let cool.

For Empanadas: Line a sheet tray with parchment paper and dust with flour, set aside. Lightly dust a flat work surface with flour. Roll out dough into a 1/8-inch thick sheet. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let the dough rest for 10 minutes. Use a 3-inch cookie cutter to stamp out 24 to 26 rounds.

Place a couple of strips of poblano in the center of one round and top it with 1 tablespoon of the beef mixture. Fold the dough in half to form a half moon and crimp the edges together by gently pressing them with the tines of a fork to seal. Place the cookie cutter over the empanada and use the edge to cut off any excess dough. Repeat with the remaining poblano strips, filling, and dough. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour.

Place a wire rack on a sheet tray, set aside. In a medium pot with a heavy bottom, heat the remaining canola oil until it reaches 350 degrees F on an instant-read thermometer. Slowly place 3 to 4 empanadas into the hot oil (don't crowd the pot) and fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes total. Transfer cooked empanadas to a wire rack set over a sheet pan. Sprinkle immediately with salt. Working in batches, fry the remaining empanadas and arrange in a single layer on the rack. Place the sheet pan in the center of the oven and heat for 5 to 8 minutes to ensure the centers of the empanadas are warm.

Serve empanadas with tomato salsa on the side.

Southwest Empanadas

Southwestern-flavored pinto beans

Monterey Jack or pepper jack cheese

chicken meat

Jeff Mauro makes Southwest Empanadas, as seen on Food Network's The Kitchen

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.

In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes. 

Came out delicious! Used ground beef instead of chicken because it was what I had on hand. Served with some guacamole for dipping. Great for lunch and snacks 

I made this last night for my 4 &amp; 7 year old kids. They loved it. It was very tasty and super easy. I couldn’t find empanada wrappers so I used a pie crust cut into fourths. Worked great!

Venezuelan Empanadas

beef blade roast,

bay leaves

green bell pepper, diced

shallot, diced

scallion, chopped

paprika

sazon completa (Spanish seasoning blend, found in the spice aisle)

pepper

vegetable oil,

unsalted butter

precooked cornmeal (such as P.A.N. brand)

cilantro (leaves and stems)

halved,

white vinegar

garlic, crushed

salt and pepper

Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.

Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.

Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.

One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of

plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.

Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.

Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.

Loved the taste of these! Great Super Bowl party recipe! 

These were amazing. Tweaked a little using slow cooker, but so good!

Absolute favourite recipe! I use shredded chicken as opposed to beef - just cook it up in the slow cooker, and pull it apart with forks when done. The dough is easy to make and easy to work with.

This is my go-to recipe for empanadas. I have made them countless times for myself, friends, and for catering events. My best advice is to make them on a day when you have nothing else going on at all. Also, it is an outright lie when it states that it will take only an hour to make these. It can take up to 2 hours alone to braise the meat, and then it has to cool completely before you shred it all by hand and then you still need to cook the sofrito, combine it with the beef, make the dough, roll it, fill it and fold it. Therefore, I definitely recommend upping the recipe multiple times – in for a penny, in for a pound. Extras freeze beautifully (flash freeze them in a single layer and then store in freezer bags). Speaking of which, here’s my pro-tip: these should absolutely be frozen solid before frying. Trying to fry a fresh empanada is a recipe for disaster resulting in broken empanadas and greasy fried flavorless burnt bits, especially if you are a novice empanada maker.

oh btw we omitted the sugar, you don't need it. Also don't work the dough too much, stop when it comes together and make balls, we made about 28 and be sure and sprinkle each one with water before you flatten out and handle gently when handling and make sure they are sealed up or grease will get in when frying. Also you can not roll out too thin...you have to find the right thickness

 The filling was absolutely wonderful. I added a little heat to it and I couldn't wait to make it again. I also had a lot of trouble with the dough, I was able to get it together enough to fry but my boyfriend said we will never try the "divorce dough" again. We didn't even bother with the sauce, since the dough took an hour to get prepared.

To make Venezuelan empanadas is not an easy task, if you are not familiar with the process. I suggest if you are going to try this recipe to stick with Harina P.A.N. brand corn meal, if you can't find it don't try it, and try to look for videos where you can watch venezuelans making them (there are a lot of them out there).  For the creatives out there. DO NOT EVEN ATTEMPT TO BAKE THEM. they have to be fried. But you can certainly be creative with the filling.  Well I have to go, I have to make empanadas now. I haven't had one in three moths.

Please, please do not rate a recipe down because you used different ingredients or couldn't find the right one. Ratings are based on the recipe provided not your altered version. ...Anyway, you can find frozen empanada dough in the latin section of your groceries freezer. This dough is not like the one in this recipe but you save lots of time and energy. I use this dough to make Cuban empanadas and it's a fail safe way to go when you have no other alternative but to make it yourself. Who has the time or energy! Try them and you will be happy. I rated this recipe based on the use of the meat. 

Ok, do you buy the cornmeal pre-cooked or do you cook it yourself? 

When we were growing up, my mother would serve us slices of guava paste with cream cheese on the side for dessert and my father would eat sweet jams with savory cheeses for breakfast. These components come together in this empanada recipe: the cream cheese adds creaminess and tang, while the saltiness of the queso duro balances out the sweetness of the guava. It’s an easy assembly and the result can be eaten for any meal, or as a sweet and savory snack.

Cheesy Guava Empanadas

Nonstick cooking spray,

cream cheese,

guava paste

cheese

Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.

Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.

Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.

Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

https://www.foodnetwork.com/videos/cheesy-guava-empanadas-11763644

These empanadas combine tangy cream cheese with sweet guava and salty queso duro for a delicious snack or meal.

These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear.

Baked Chicken Empanadas

salt (optional)

vegetable shortening

NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

butter

onion

garlicfinely chopped

cookedchopped bonelessskinless chicken breast (about 1 small breast)

cilantro

MAGGI Granulated Chicken Flavor Bouillon

black pepper

(4 ounces) shredded 4 cheese Mexican cheese blend cheese

Place flourbaking powder and salt in food processor; process for 5 seconds. Add shortening; process until the mixture looks like cornmeal. With the machine runningadd the warm evaporated milk through the feed tube; process until dough almost gathers into a ball. (You may need to add a tablespoon or so of water). Transfer to a floured surface; knead for a few seconds. Cover with plastic wrap; let stand for 30 minutes.

Heat butter over medium high heat in medium skillet. Cook onion and garlic until onion is softened. Stir in evaporated milkchickencilantrobouillon and pepper; cook for about 3 minutes. Stir in cheesemixing well. Remove from heat. Let cool.

Preheat oven to 350º F. Lightly grease baking sheet.

Form dough into 9-inch log; cut into 12 portions about 3/4-inch each. On a lightly floured surfaceroll portion with a rolling pin out to 1/4-inch thick. Cut dough into 4-inch circle using a wide-mouth glassjar or can. (You may get an additional 4 circles by rolling out left over dough). Lightly brush the edge of half the circle with egg white mixture.

Place about 1 heaping teaspoon of the chicken filling in the center. Fold half of the circle over to form a half-moon; press the edges together firmly. (Overfilling will cause dough to tear and not seal.) Gently press end of fork into dough to form ridgesif desired. Repeat with remaining dough and filling. Place on prepared baking sheet. Brush tops with egg white mixture. Pierce tops of empanadas once with a fork.

Bake for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minutes before serving.

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Empanadas

Potato and Chorizo Empanadas

Beef and Roasted Poblano Empanadas

Southwest Empanadas

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Cheesy Guava Empanadas

Baked Chicken Empanadas

Top 7 empanada recipes recipes from across the web

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

Top Tags

Empanadas

Potato and Chorizo Empanadas

Beef and Roasted Poblano Empanadas

Southwest Empanadas

Venezuelan Empanadas

Cheesy Guava Empanadas

Baked Chicken Empanadas

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