Quick Description
Empanadas are half-moon pastries filled with savory or sweet fillings, sealed and baked (or fried) until golden and crispy. This baked version gives you a healthier but still perfectly flaky crust. Think of them as handheld pies — portable, versatile, and absolutely irresistible!
Servings & Timing
- Servings: 12 empanadas
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Chill Time: 30 minutes (for dough, optional)
- Total Time: ~1 hour 20 minutes
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 1 tsp salt
- 1 egg
- ½ cup cold water (more if needed)
For the Filling (classic beef option):
- 1 lb ground beef (or chicken/turkey)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- ½ cup bell peppers, diced
- ½ cup olives, sliced (optional, traditional in many empanadas)
- 2 tbsp tomato paste or sauce
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 2 hard-boiled eggs, chopped (optional but authentic)
For Assembly:
- 1 egg (for egg wash)
- Extra flour (for rolling out dough)
Instructions
Step 1: Make the Dough
- In a bowl, whisk flour and salt.
- Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Add egg and water, mixing until dough forms.
- Wrap in plastic wrap and chill for at least 30 minutes.
Step 2: Prepare the Filling
- Heat a skillet, add onion, garlic, and bell peppers — sauté until soft.
- Add ground beef and cook until browned.
- Stir in tomato paste, paprika, cumin, chili, salt, and pepper. Cook until mixture is thick and flavorful.
- Fold in olives and hard-boiled eggs if using. Cool completely before filling dough.
Step 3: Shape the Empanadas
- Preheat oven to 375°F (190°C).
- Roll dough on a floured surface to ⅛-inch thick.
- Cut into circles (4–6 inches diameter).
- Spoon filling into the center, fold in half, and crimp edges with a fork.
Step 4: Bake
- Place empanadas on a parchment-lined baking sheet.
- Brush tops with egg wash.
- Bake 22–28 minutes, or until golden brown.
Additional Notes
- These can also be air fried at 375°F for 12–14 minutes.
- If frying, use oil at 350°F for 3–4 minutes per side.
- Filling should always be cooled before sealing, to prevent soggy dough.
Variations
- Chicken & Cheese: Swap beef for shredded chicken and mozzarella.
- Vegetarian: Use sautéed mushrooms, beans, or spinach-feta mix.
- Sweet Version: Fill with apples, cinnamon, and sugar for dessert empanadas.
Storage & Make-Ahead
- Store cooked empanadas in fridge up to 4 days.
- Reheat in oven for best crispness.
- Freeze unbaked empanadas; bake directly from frozen, adding 5 minutes cook time.
FAQs
Q: Can I use store-bought dough?
Yes — puff pastry or pie dough both work great.
Q: Why did my empanadas leak?
Likely overfilled or not sealed tightly. Try moistening the edges with water before crimping.
Q: How do I keep them crispy?
Cool on a wire rack (like in your photo!) so bottoms don’t steam.
Call-to-Action
Golden, flaky, and endlessly versatile — these empanadas are the perfect party food, weeknight dinner, or freezer-friendly snack. Bake up a batch and enjoy handheld happiness in every bite!
