Empanadas are a beloved dish throughout Latin America, consisting of a savory or sweet filling wrapped in a crispy, golden pastry. These hand-held turnovers are perfect for any occasion—whether served as a snack, appetizer, or even a main course. Empanadas are versatile, with endless possibilities for fillings, from spiced meats and cheeses to fruits and sweets. Originating in Spain and later spreading throughout Latin America, empanadas are now a cherished staple in countries like Argentina, Chile, Mexico, and beyond.
In this guide, we’ll walk you through how to make delicious, authentic empanadas at home, including tips for perfecting the dough and filling. Whether you’re craving the classic beef empanada or want to experiment with new flavors, this recipe will help you create mouthwatering empanadas that are sure to impress.
Ingredients for Making Empanadas
Empanadas require two main components: the dough and the filling. While the dough is relatively simple, the filling can be customized to your liking. Here, we’ll focus on a traditional beef empanada, but we’ll also offer variations for other fillings.
For the Empanada Dough
- 3 cups all-purpose flour (360g): For the pastry.
- 1 teaspoon salt: To season the dough.
- 1/2 cup cold unsalted butter (115g), cubed: For a flaky crust.
- 1 egg: For richness and binding.
- 1/3 cup cold water (80ml): To bring the dough together.
- 1 tablespoon vinegar: Helps create a tender dough.
- 1 egg (for egg wash): To brush the tops of the empanadas before baking.
For the Classic Beef Filling
- 1 lb ground beef (450g): The base of the filling.
- 1 onion, finely chopped: For flavor and texture.
- 2 cloves garlic, minced: Adds depth of flavor.
- 1/2 teaspoon ground cumin: A key spice in Latin American cuisine.
- 1/2 teaspoon smoked paprika: Adds a smoky, rich flavor.
- 1/2 teaspoon oregano: For earthy notes.
- Salt and pepper to taste: For seasoning.
- 1/4 cup green olives, chopped (optional): Adds briny flavor.
- 1 hard-boiled egg, chopped (optional): A traditional addition to beef empanadas.
- 1/4 cup raisins (optional): For a sweet contrast to the savory filling.
Step-by-Step Guide to Making Empanadas
Step 1: Make the Dough
- Mix the Dry Ingredients: In a large bowl, whisk together the flour and salt until well combined.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized pieces distributed evenly throughout the flour.
- Add the Wet Ingredients: In a small bowl, whisk together the egg, cold water, and vinegar. Gradually pour the wet mixture into the flour and butter mixture. Stir with a fork or your hands until a dough forms.
- Knead and Chill: Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step helps the butter firm up, making the dough easier to work with and ensuring a flaky crust.
Step 2: Make the Filling
- Sauté the Onions and Garlic: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is browned and fully cooked, about 6-8 minutes. Drain any excess fat.
- Season the Beef: Stir in the cumin, smoked paprika, oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
- Add Optional Ingredients: For extra flavor, stir in the chopped green olives, hard-boiled egg, and raisins. These ingredients give the empanadas a traditional sweet and savory contrast, but feel free to adjust them based on your preferences.
- Let the Filling Cool: Once the filling is seasoned and cooked, remove it from the heat and let it cool to room temperature. It’s important to use cool filling so it doesn’t soften the dough when assembling the empanadas.
Step 3: Assemble the Empanadas
- Roll Out the Dough: After the dough has chilled, divide it into 12 equal portions for medium-sized empanadas. Roll each portion into a ball, then use a rolling pin to flatten each ball into a 6-inch circle on a lightly floured surface. The dough should be thin but not too delicate, about 1/8-inch thick.
- Fill the Empanadas: Place about 2 tablespoons of the cooled beef filling in the center of each dough circle. Be careful not to overfill the empanadas, as this can make them difficult to seal.
- Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp the edges with a fork or use the traditional repulgue method, where the edges are twisted or folded to create a decorative seal.
- Brush with Egg Wash: In a small bowl, whisk together 1 egg with a splash of water. Brush the tops of the empanadas with the egg wash to give them a beautiful golden-brown color when baked.
Step 4: Bake the Empanadas
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Place the assembled empanadas on a parchment-lined baking sheet, leaving space between them to allow for even baking. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Cool and Serve: Let the empanadas cool for a few minutes before serving. They can be enjoyed warm or at room temperature, making them perfect for parties or picnics.
Tips for Making the Perfect Empanadas
1. Use Cold Ingredients for the Dough
For a flaky, tender crust, make sure your butter and water are cold. The cold butter creates pockets of steam as it melts in the oven, resulting in a light and crispy pastry. You can even chill your flour for extra insurance.
2. Don’t Overfill the Empanadas
While it’s tempting to pack as much filling as possible into each empanada, overfilling can lead to difficulty sealing the edges and potential leaks during baking. Stick to about 2 tablespoons of filling per empanada.
3. Customize Your Fillings
While beef is a traditional filling, empanadas can be filled with a wide variety of ingredients. Try fillings like shredded chicken, cheese, spinach, ham, or even sweet fillings like apple or dulce de leche.
4. Use an Egg Wash for a Golden Finish
Brushing the empanadas with an egg wash before baking gives them a beautiful golden color and a slight sheen. This step also helps the dough crisp up nicely in the oven.
5. Make Ahead and Freeze
Empanadas freeze beautifully, making them an excellent option for meal prep or parties. You can freeze unbaked empanadas on a baking sheet, then transfer them to a freezer bag once frozen. When ready to bake, no need to thaw—just bake directly from frozen, adding a few extra minutes to the cooking time.
Variations of Empanadas
1. Chicken Empanadas (Empanadas de Pollo)
For a lighter alternative, try making chicken empanadas. Use shredded cooked chicken as the base and season it with garlic, onions, cumin, and paprika. Add in some chopped bell peppers or peas for extra flavor and texture.
2. Cheese Empanadas (Empanadas de Queso)
If you’re a cheese lover, fill your empanadas with a mixture of mozzarella, cheddar, or queso fresco. Add some sautéed onions or spinach for a more flavorful variation. Cheese empanadas are often fried rather than baked for an extra indulgent touch.
3. Sweet Empanadas (Empanadas Dulces)
Empanadas don’t always have to be savory! For a sweet twist, fill the dough with fruit fillings like apple, peach, or pumpkin. You can also try dulce de leche for a caramel-flavored dessert empanada. After baking, dust the sweet empanadas with powdered sugar or a sprinkle of cinnamon.
FAQs About Making Empanadas
1. Can I fry empanadas instead of baking them?
Yes! While baked empanadas are more common, especially in Argentina, many countries like Colombia and Venezuela prefer fried empanadas. To fry them, heat about 2 inches of vegetable oil in a deep pan and fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side.
2. What’s the best way to store leftover empanadas?
Store leftover baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness. You can also freeze leftover empanadas for up to 3 months.
3. Can I make gluten-free empanadas?
Yes! You can use gluten-free all-purpose flour or a blend of gluten-free flours to make the dough. Just be sure to adjust the recipe slightly, as gluten-free flours may require more moisture or binding agents like xanthan gum.
4. How do I prevent empanadas from leaking?
To avoid leaking, make sure not to overfill the empanadas and seal the edges properly. Press the edges firmly together, then crimp with a fork or use the repulgue technique to ensure a tight seal.
5. Can I use store-bought dough?
Yes, if you’re short on time, you can use store-bought empanada discs or pre-made pie dough. These options save time and effort, and they still produce delicious empanadas.
Conclusion
Empanadas are a versatile and delicious dish that brings the flavors of Latin America to your kitchen. Whether you stick to traditional fillings like beef, experiment with chicken or cheese, or try out sweet empanadas for dessert, the possibilities are endless. Making empanadas from scratch is easier than it seems, and the results are always impressive—crispy on the outside, warm and flavorful on the inside. So gather your ingredients, fire up the oven, and enjoy a true taste of Latin American comfort food with homemade empanadas.