Bite into a world of flavor with these 32 delectable empanada recipes! Whether you’re craving quick weeknight dinners, exploring global comfort food, or hosting a festive gathering, these hand-held delights offer endless possibilities. From classic fillings to creative twists, there’s an empanada here to satisfy every food lover. Ready to roll up your sleeves and get cooking? Let’s dive into this irresistible roundup!
Classic Beef and Olive Empanadas
Hailing from a cherished family recipe passed down through generations, these Classic Beef and Olive Empanadas offer a delightful fusion of savory ground beef, briny olives, and warm spices, all encased in a flaky, golden-brown pastry. Perfect for gatherings or a comforting weeknight meal, they bring a touch of rustic elegance to any table. Each bite delivers a harmonious blend of textures and flavors that’s both familiar and exciting.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I find it helps achieve that perfect, tender crust.
– 1/2 cup unsalted butter, cold and cubed, which is key for flaky layers.
– 1/4 cup ice water, added gradually to bind the dough without overworking it.
– 1 lb ground beef (80/20 blend), my go-to for rich flavor and juiciness.
– 1/2 cup green olives, pitted and chopped, adding a tangy burst I adore.
– 1 small onion, finely diced, to build a savory base.
– 2 cloves garlic, minced, for that aromatic depth.
– 1 tsp ground cumin, which I always toast lightly to enhance its warmth.
– 1/2 tsp smoked paprika, lending a subtle smokiness.
– 1/4 cup beef broth, to keep the filling moist and flavorful.
– 1 large egg, beaten, for sealing and glazing—I prefer room temp eggs here for even brushing.
– 2 tbsp extra virgin olive oil, my go-to for sautéing.
– Salt and black pepper, to season throughout.
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and a pinch of salt. Add 1/2 cup cold, cubed unsalted butter, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
2. Gradually drizzle in 1/4 cup ice water, mixing with a fork until the dough just comes together. Tip: Avoid overmixing to prevent a tough crust.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill, which makes rolling easier.
4. While the dough chills, heat 2 tbsp extra virgin olive oil in a skillet over medium heat. Add 1 small diced onion and sauté for 5 minutes, until softened and translucent.
5. Add 2 cloves minced garlic and cook for 1 minute, until fragrant. Tip: Stir constantly to prevent burning.
6. Increase the heat to medium-high and add 1 lb ground beef, breaking it up with a spoon. Cook for 8-10 minutes, until browned and no pink remains.
7. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, toasting them for 30 seconds to release their aromas.
8. Pour in 1/4 cup beef broth and simmer for 3 minutes, allowing the liquid to reduce slightly. Remove from heat and stir in 1/2 cup chopped green olives. Season with salt and black pepper to taste, then let the filling cool completely.
9. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
11. Place a heaping tablespoon of the cooled beef filling in the center of each dough circle. Brush the edges with beaten egg, then fold the dough over to form a half-moon shape. Press the edges firmly to seal, and crimp with a fork.
12. Arrange the empanadas on the prepared baking sheet, brush the tops with the remaining beaten egg, and bake for 20-25 minutes, until golden brown and crisp. Tip: Rotate the sheet halfway through for even browning.
13. Let the empanadas cool on a wire rack for 5 minutes before serving. Zesty and satisfying, these empanadas boast a flaky, buttery crust that shatters with each bite, revealing a savory, spiced filling punctuated by the briny pop of olives. Serve them warm with a side of chimichurri or a simple salad for a complete meal that’s sure to impress.
Spicy Chicken and Cheese Empanadas
Fusing the vibrant heat of Mexican spices with the comforting richness of melted cheese, these Spicy Chicken and Cheese Empanadas offer a handheld feast that’s both sophisticated and deeply satisfying. The flaky, golden pastry gives way to a boldly seasoned filling, creating a perfect balance of textures and flavors ideal for any gathering. Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon extra virgin olive oil, my go-to for its fruity depth
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound ground chicken
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper, adjust for your heat preference
– 1/2 teaspoon kosher salt
– 1/4 cup tomato paste
– 1 cup shredded Monterey Jack cheese, I love its creamy melt
– 1 package (14 ounces) refrigerated pie crusts, brought to room temperature for easier handling
– 1 large egg, beaten with 1 tablespoon water for the egg wash
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground chicken, breaking it up with a wooden spoon, and cook until no longer pink, about 6-8 minutes. Tip: Ensure the chicken is fully cooked before proceeding to avoid raw filling.
5. Sprinkle the ground cumin, smoked paprika, cayenne pepper, and kosher salt over the chicken mixture, stirring to coat evenly.
6. Mix in the tomato paste and cook for 2 minutes to deepen the flavors.
7. Remove the skillet from heat and let the filling cool slightly, about 5 minutes, to prevent the pastry from becoming soggy.
8. Stir the shredded Monterey Jack cheese into the cooled filling until well combined.
9. Preheat your oven to 400°F and line a baking sheet with parchment paper.
10. Unroll the room-temperature pie crusts on a lightly floured surface and use a 4-inch round cutter to cut out 8 circles from each crust, re-rolling scraps as needed.
11. Place about 2 tablespoons of the filling in the center of each dough circle.
12. Brush the edges of the dough with the egg wash, fold over to form a half-moon shape, and press to seal. Tip: Use a fork to crimp the edges firmly for a decorative finish and to prevent leaks.
13. Arrange the empanadas on the prepared baking sheet and brush the tops with the remaining egg wash.
14. Bake in the preheated oven until the pastry is golden brown and flaky, about 18-20 minutes. Tip: Rotate the baking sheet halfway through for even browning.
15. Let the empanadas cool on the sheet for 5 minutes before serving. Golden and crisp from the oven, these empanadas boast a tender, spicy interior that melds beautifully with the gooey cheese. Serve them warm with a side of cool sour cream or a zesty avocado crema to complement the heat, making them a standout appetizer or casual meal.
Vegetarian Mushroom and Spinach Empanadas
Heralding the arrival of a savory, hand-held delight, these Vegetarian Mushroom and Spinach Empanadas offer a sophisticated twist on a classic. Flaky, golden pastry encases a rich, umami-packed filling that is both comforting and elegant, perfect for a stylish gathering or a quiet evening in. Each bite delivers a harmonious blend of earthy mushrooms and tender spinach, elevated with aromatic spices and a hint of creamy cheese.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra virgin olive oil, my go-to for its fruity depth
– 1 medium yellow onion, finely diced (I find this size yields the perfect sweetness)
– 2 cloves garlic, minced—fresh is always best for that pungent kick
– 8 ounces cremini mushrooms, cleaned and sliced; their meaty texture is ideal here
– 5 ounces fresh baby spinach, roughly chopped for easy folding
– 1 teaspoon smoked paprika, which adds a subtle, smoky warmth
– 1/2 teaspoon ground cumin, for an earthy note
– 1/4 teaspoon salt, to balance the flavors without overpowering
– 1/4 teaspoon black pepper, freshly ground for maximum aroma
– 1/2 cup shredded Monterey Jack cheese, which melts beautifully into the filling
– 1 package (14 ounces) store-bought empanada dough discs, thawed if frozen—I keep these chilled until ready to use for easier handling
– 1 large egg, at room temperature for a smoother wash
– 1 tablespoon water, to create the egg wash
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the sliced cremini mushrooms and cook, stirring frequently, until they release their liquid and turn golden brown, 8-10 minutes.
5. Mix in the roughly chopped baby spinach and cook until wilted, about 2 minutes, then remove the skillet from heat.
6. Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the mixture, stirring to combine evenly.
7. Fold in the shredded Monterey Jack cheese until it just begins to melt, then let the filling cool to room temperature, about 15 minutes—this prevents the dough from becoming soggy.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. Place an empanada dough disc on a clean surface, spoon 2 tablespoons of the cooled filling into the center, and fold it over to form a half-moon shape.
10. Press the edges firmly with a fork to seal, repeating with all discs and filling, then arrange them on the prepared baking sheet.
11. In a small bowl, whisk together the room-temperature egg and water to make an egg wash, then brush it lightly over each empanada for a glossy finish.
12. Bake in the preheated oven until the pastry is puffed and golden brown, 20-25 minutes, rotating the sheet halfway through for even browning.
13. Let the empanadas cool on the baking sheet for 5 minutes before serving to allow the filling to set.
Oozing with savory goodness, these empanadas boast a crisp, buttery crust that gives way to a tender, flavorful interior. Serve them warm with a side of tangy salsa or a dollop of cool sour cream for a delightful contrast, making them an irresistible centerpiece at any table.
Argentinian Ham and Cheese Empanadas
Revered as a beloved street food staple in Argentina, these ham and cheese empanadas offer a delightful handheld meal that’s both comforting and sophisticated. With a flaky, golden crust enveloping a savory filling of smoky ham and melted cheese, they’re perfect for gatherings or a cozy night in. I love how the simple ingredients come together to create something truly special.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always keep mine in an airtight container to ensure freshness.
– 1/2 cup unsalted butter, cold and cubed; using cold butter is key for that flaky texture.
– 1/4 cup ice water, just enough to bring the dough together without overworking it.
– 1 large egg, lightly beaten for the egg wash—room temperature eggs blend more smoothly.
– 1 cup diced ham, preferably a smoky variety for depth of flavor.
– 1 cup shredded mozzarella cheese, though I sometimes mix in a bit of sharp cheddar for extra tang.
– 1/4 cup finely chopped onion, sautéed until translucent to sweeten the filling.
– 1 tbsp olive oil, my go-to for sautéing due to its mild flavor.
– 1/2 tsp salt, to balance the richness of the ham and cheese.
– 1/4 tsp black pepper, freshly ground for the best aroma.
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
3. Gradually pour in 1/4 cup ice water, stirring until a dough forms—be careful not to overmix to keep the crust tender.
4. Wrap the dough in plastic wrap and refrigerate it for at least 15 minutes to chill, which makes it easier to roll out.
5. While the dough chills, heat 1 tbsp olive oil in a skillet over medium heat.
6. Add 1/4 cup finely chopped onion to the skillet and sauté for about 5 minutes, until translucent and fragrant.
7. In a medium bowl, mix the sautéed onion with 1 cup diced ham, 1 cup shredded mozzarella cheese, and 1/4 tsp black pepper until well combined.
8. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
10. Use a round cutter or a bowl to cut the dough into 12 circles, each about 4 inches in diameter.
11. Place a heaping tablespoon of the ham and cheese filling in the center of each dough circle.
12. Fold the dough over the filling to form a half-moon shape, and press the edges together firmly to seal.
13. Crimp the edges with a fork for a decorative finish and to ensure no filling leaks out during baking.
14. Arrange the empanadas on the prepared baking sheet, leaving about 1 inch of space between them.
15. Brush the tops of the empanadas with 1 large egg, lightly beaten, to give them a golden sheen when baked.
16. Bake in the preheated oven at 375°F for 18–20 minutes, until the crust is golden brown and flaky.
17. Remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes before serving.
Delightfully crisp on the outside with a gooey, savory center, these empanadas offer a satisfying contrast in every bite. Serve them warm with a side of chimichurri sauce for a tangy kick, or pair with a simple green salad to round out the meal. Their portable nature makes them ideal for picnics or as appetizers at your next dinner party.
Sweet Potato and Black Bean Empanadas
Fusing the earthy sweetness of roasted sweet potatoes with the hearty richness of black beans, these empanadas offer a delightful vegetarian twist on a classic handheld pastry. Encased in a flaky, golden crust, the vibrant filling creates a satisfying meal that is as beautiful to behold as it is delicious to eat, perfect for gatherings or a comforting weeknight dinner.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes—I find roasting them whole first makes peeling a breeze, but dicing raw works perfectly.
– 1 (15-ounce) can black beans, drained and rinsed; I always give them an extra rinse to remove excess sodium.
– 1 small yellow onion, finely diced; a sharp knife here ensures they cook evenly without burning.
– 2 cloves garlic, minced; fresh garlic is non-negotiable for that aromatic punch.
– 1 teaspoon ground cumin; toasting it briefly in the pan unlocks its warm, nutty essence.
– ½ teaspoon smoked paprika; this adds a subtle, smoky depth that complements the sweet potatoes beautifully.
– ¼ cup chopped fresh cilantro, plus extra for garnish; I prefer the bright, citrusy notes of cilantro, but parsley works if you’re not a fan.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity flavor and high smoke point.
– 1 package (about 14 ounces) store-bought empanada dough rounds, thawed if frozen; look for ones in the refrigerated section for best results.
– 1 large egg, lightly beaten with 1 tablespoon water for an egg wash; room temperature eggs here help it brush on smoothly for a glossy finish.
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a medium bowl, toss the diced sweet potatoes with 1 tablespoon of the olive oil, then spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 20 minutes, or until they are tender and lightly caramelized at the edges, stirring once halfway through.
4. While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion to the skillet and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
6. Stir in the minced garlic, ground cumin, and smoked paprika, and cook for 1 minute more until fragrant—toasting the spices briefly enhances their flavor.
7. Remove the skillet from the heat and gently fold in the roasted sweet potatoes, drained black beans, and chopped cilantro until well combined; let the mixture cool slightly to prevent the dough from becoming soggy.
8. On a lightly floured surface, lay out the empanada dough rounds and place about ¼ cup of the filling in the center of each round.
9. Brush the edges of each dough round with the egg wash, then fold them over to form half-moons, pressing the edges firmly to seal.
10. Use a fork to crimp the sealed edges decoratively, which also helps ensure they don’t open during baking.
11. Arrange the empanadas on the parchment-lined baking sheet, brush the tops lightly with the remaining egg wash, and cut 2-3 small slits in each for steam to escape.
12. Bake for 20-25 minutes, or until the crust is golden brown and flaky; rotating the pan halfway through ensures even browning.
13. Let the empanadas cool on the baking sheet for 5 minutes before serving to allow the filling to set.
Unveiling these empanadas reveals a contrast of textures: the crisp, buttery crust gives way to a soft, warmly spiced filling where the sweet potatoes meld seamlessly with the creamy beans. Serve them alongside a zesty avocado crema or a simple green salad for a complete meal, and watch as they disappear quickly from any platter.
Chorizo and Potato Empanadas
Warm, golden pockets of flaky pastry cradle a savory filling of spiced chorizo and tender potatoes, creating a handheld delight that’s both rustic and refined. These Chorizo and Potato Empanadas offer a comforting blend of smoky, earthy flavors, perfect for gatherings or a cozy night in. With a crisp exterior giving way to a hearty interior, they’re a versatile treat that’s sure to impress.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always keep mine in an airtight container to stay fresh.
– 1/2 teaspoon salt, for balancing the dough’s flavor.
– 1/2 cup unsalted butter, cold and cubed—this ensures a flaky crust, so don’t skip the chill.
– 1/4 cup ice water, just enough to bring the dough together without overworking it.
– 1 tablespoon extra virgin olive oil, my go-to for sautéing due to its rich aroma.
– 1/2 pound Mexican chorizo, casings removed for a crumbly texture.
– 1 medium russet potato, peeled and diced into 1/4-inch cubes—they cook evenly this way.
– 1/4 cup finely chopped yellow onion, which adds a sweet depth to the filling.
– 1 large egg, lightly beaten for an egg wash—I prefer room temperature eggs here to avoid shocking the dough.
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually drizzle in 1/4 cup ice water, mixing with a fork until a shaggy dough forms, then knead gently on a floured surface for 1 minute until smooth—tip: avoid over-kneading to keep the pastry tender.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, which prevents shrinkage during baking.
5. While the dough chills, heat 1 tablespoon extra virgin olive oil in a skillet over medium heat.
6. Add 1/2 pound crumbled chorizo to the skillet, cooking for 5-7 minutes until browned and fragrant, breaking it up with a spoon.
7. Stir in 1/4 cup chopped yellow onion and cook for 3-4 minutes until softened.
8. Add 1 diced russet potato to the skillet, cooking for 8-10 minutes until tender, stirring occasionally—tip: test with a fork; it should pierce easily without mushiness.
9. Remove the skillet from heat and let the filling cool completely to room temperature, about 15 minutes, to avoid steaming the dough.
10. Preheat your oven to 375°F and line a baking sheet with parchment paper.
11. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness and cut into 8 circles using a 4-inch round cutter.
12. Place 2 tablespoons of the cooled filling in the center of each dough circle.
13. Fold each circle over the filling to form a half-moon shape, pressing the edges firmly with a fork to seal.
14. Brush the tops of the empanadas with 1 beaten egg wash for a glossy, golden finish—tip: this step ensures even browning.
15. Bake at 375°F for 20-25 minutes until the pastry is puffed and golden brown.
16. Transfer the empanadas to a wire rack to cool for 5 minutes before serving.
Savor the contrast of the crisp, buttery crust against the smoky, spiced filling, with the potatoes adding a comforting softness. These empanadas shine when paired with a zesty salsa verde or a dollop of cool sour cream, making them ideal for picnics or as an appetizer that’s both elegant and satisfying.
Seafood Empanadas with Shrimp and Crab
Oozing with coastal elegance, these seafood empanadas marry sweet shrimp and delicate crab in a golden, flaky pastry shell—a handheld celebration of the sea that’s perfect for entertaining or a sophisticated weeknight treat. With a buttery crust that shatters at first bite and a savory filling that whispers of the ocean, they bring restaurant-worthy flair to your table with surprisingly simple preparation. Let’s craft these little pockets of joy, where every fold tells a story of flavor.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (14 oz) store-bought empanada dough discs, thawed—I keep mine chilled until the last moment to prevent sticking.
– 8 oz raw shrimp, peeled, deveined, and finely chopped; fresh wild-caught shrimp lend the best sweetness.
– 6 oz lump crabmeat, picked over for shells—I splurge on jumbo lump for those beautiful, tender chunks.
– 1 small yellow onion, finely diced; a sharp knife here ensures even cooking without sogginess.
– 2 cloves garlic, minced; fresh is non-negotiable for that aromatic punch.
– 2 tbsp unsalted butter; I always use European-style for its rich, creamy flavor.
– 1/4 cup dry white wine, like Sauvignon Blanc—it deglazes the pan beautifully and adds a subtle brightness.
– 1/4 cup heavy cream; room temperature blends seamlessly into the filling.
– 1 tbsp fresh parsley, chopped; I snip it just before adding to preserve its vibrant color.
– 1/2 tsp smoked paprika; this gives a warm, smoky depth without overpowering the seafood.
– Salt and freshly ground black pepper, to taste—I season in layers for balanced flavor.
– 1 large egg, beaten with 1 tbsp water for the egg wash; room temperature eggs create a smoother, shinier glaze.
– 2 tbsp extra virgin olive oil for brushing; my go-to for a golden, crisp finish.
Instructions
1. In a large skillet over medium heat, melt the unsalted butter until it foams slightly, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and soft, 4–5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add the chopped raw shrimp to the skillet and cook, stirring occasionally, until they turn pink and opaque, 2–3 minutes.
5. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
6. Reduce the heat to low and stir in the lump crabmeat, heavy cream, smoked paprika, and chopped fresh parsley.
7. Cook the mixture for 2–3 minutes until it thickens slightly, then season with salt and freshly ground black pepper to taste.
8. Remove the skillet from the heat and let the filling cool completely to room temperature, about 15 minutes—this prevents the pastry from becoming soggy.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. Lay the empanada dough discs on a lightly floured surface and spoon 2 tablespoons of the cooled filling onto the center of each disc.
11. Brush the edges of the dough with the beaten egg wash, then fold each disc over to form a half-moon shape.
12. Use a fork to crimp the edges firmly, sealing the empanadas completely to prevent leaks during baking.
13. Place the sealed empanadas on the prepared baking sheet and brush the tops lightly with extra virgin olive oil.
14. Bake in the preheated oven for 18–20 minutes, or until the pastry is golden brown and crisp to the touch.
15. Let the empanadas cool on the baking sheet for 5 minutes before serving to allow the filling to set.
Golden and inviting, these empanadas offer a delightful contrast of textures: the flaky, buttery crust gives way to a creamy, briny filling where the shrimp and crab shine in harmony. Serve them warm with a zesty lime crema or a simple side salad for a light, elegant meal that feels both rustic and refined.
Caramelized Onion and Goat Cheese Empanadas
Crafted with a balance of sweet and savory, these empanadas feature caramelized onions and creamy goat cheese encased in a golden, flaky crust—a sophisticated twist on a beloved handheld treat that’s perfect for entertaining or a cozy night in.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large yellow onions, thinly sliced (I find they caramelize best when cut uniformly)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tsp granulated sugar, to help coax out the onions’ natural sweetness
– 1/4 tsp kosher salt, for seasoning
– 4 oz goat cheese, crumbled (room temperature blends more smoothly)
– 1 package (14 oz) refrigerated pie crust, thawed if frozen
– 1 large egg, lightly beaten for egg wash
– 1 tbsp water, to mix with the egg
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced yellow onions and cook, stirring occasionally, for 10 minutes until softened.
3. Sprinkle the granulated sugar and kosher salt over the onions, then continue cooking for another 15–20 minutes, stirring every few minutes, until deeply golden brown and caramelized. Tip: Low and slow is key here—don’t rush it to avoid burning.
4. Transfer the caramelized onions to a bowl and let cool to room temperature, about 10 minutes.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Unroll the refrigerated pie crust on a lightly floured surface and use a 4-inch round cutter to cut out 12 circles, re-rolling scraps as needed.
7. In a small bowl, combine the crumbled goat cheese with the cooled caramelized onions, mixing gently until evenly distributed.
8. Place about 1 tablespoon of the onion-goat cheese mixture in the center of each pie crust circle.
9. Fold each circle in half over the filling to form a half-moon shape, then press the edges firmly with a fork to seal. Tip: Ensure no filling spills out to prevent leaks during baking.
10. In another small bowl, whisk together the lightly beaten egg and water to create an egg wash.
11. Brush the top of each empanada with the egg wash for a shiny, golden finish.
12. Arrange the empanadas on the prepared baking sheet and bake at 400°F for 20–25 minutes, until the crust is puffed and golden brown. Tip: Rotate the sheet halfway through for even browning.
13. Let the empanadas cool on the baking sheet for 5 minutes before serving.
Vibrantly golden and flaky, these empanadas offer a delightful contrast of textures—crisp pastry giving way to a soft, tangy-sweet filling. Serve them warm with a drizzle of honey or a side of arugula salad for an elegant appetizer that’s sure to impress.
Southwestern Corn and Monterey Jack Empanadas
Yieldingly tender and bursting with vibrant flavors, these Southwestern Corn and Monterey Jack Empanadas bring a touch of sun-drenched elegance to any table. Encased in a golden, flaky crust, the filling marries sweet corn with creamy cheese and a hint of smoky spice, creating a handheld delight perfect for gatherings or a sophisticated snack. They’re a testament to how simple ingredients can transform into something truly memorable.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always keep mine in an airtight container to ensure freshness.
– 1 teaspoon kosher salt, which I find dissolves more evenly than table salt.
– ½ cup unsalted butter, cold and cubed; using it straight from the fridge guarantees a flakier crust.
– ¼ cup ice water, measured precisely to avoid a soggy dough.
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes.
– 1 small yellow onion, finely diced—I prefer this for its mild sweetness.
– 2 cloves garlic, minced; fresh is best here for a pungent kick.
– 1 cup corn kernels, fresh or thawed frozen, which add a lovely pop of texture.
– 1 teaspoon ground cumin, toasting it lightly in the pan first enhances its aroma.
– ½ teaspoon smoked paprika, for that essential smoky depth.
– 1 cup shredded Monterey Jack cheese, at room temperature to melt smoothly.
– 1 large egg, beaten with 1 tablespoon water for the egg wash—room temp eggs blend more easily.
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon kosher salt until fully combined.
2. Add ½ cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually drizzle in ¼ cup ice water, stirring with a fork until the dough just comes together; avoid overmixing to keep the crust tender.
4. Turn the dough out onto a lightly floured surface, knead it gently into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
5. While the dough chills, heat 1 tablespoon extra virgin olive oil in a skillet over medium heat until shimmering, about 2 minutes.
6. Add 1 small finely diced yellow onion to the skillet, and sauté for 5–7 minutes until translucent and soft, stirring occasionally.
7. Stir in 2 cloves minced garlic, 1 cup corn kernels, 1 teaspoon ground cumin, and ½ teaspoon smoked paprika, cooking for 3–4 minutes until fragrant and the corn is heated through.
8. Remove the skillet from heat, let the mixture cool slightly, then fold in 1 cup shredded Monterey Jack cheese until evenly distributed.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. On a floured surface, roll out the chilled dough to ⅛-inch thickness, then use a 4-inch round cutter to cut out 12 circles, re-rolling scraps as needed.
11. Place about 2 tablespoons of the filling in the center of each dough circle, leaving a ½-inch border around the edges.
12. Brush the edges of each circle with water, fold the dough over the filling to form a half-moon shape, and press the edges firmly to seal, crimping with a fork for a decorative touch.
13. Arrange the empanadas on the prepared baking sheet, brush the tops lightly with the beaten egg wash, and cut 2–3 small slits in each to allow steam to escape.
14. Bake in the preheated oven for 18–20 minutes, until the crust is golden brown and flaky.
15. Transfer the empanadas to a wire rack to cool for 5 minutes before serving.
Warm from the oven, these empanadas offer a delightful contrast: the crust shatters delicately to reveal a creamy, savory filling with a subtle smoky warmth. Serve them alongside a zesty avocado crema or a simple salad for a complete meal, or enjoy them as a standout appetizer that’s sure to impress with every bite.
BBQ Pulled Pork Empanadas
Crafted with care, these BBQ Pulled Pork Empanadas transform humble ingredients into an elegant handheld feast, marrying smoky, tender pork with flaky pastry for a sophisticated twist on comfort food. They’re perfect for entertaining or a cozy night in, offering a balance of rich flavors and satisfying texture that will impress any palate. Let’s create these delightful pockets of flavor, step by step.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups cooked pulled pork, shredded (I love using leftovers from a slow-cooked batch for maximum tenderness)
– 1/2 cup BBQ sauce, plus extra for brushing (a smoky, slightly sweet variety is my go-to for depth)
– 1/4 cup diced red onion (for a crisp, colorful bite)
– 1/4 cup shredded sharp cheddar cheese (it melts beautifully and adds a tangy note)
– 1 package (14 oz) refrigerated pie crusts, at room temperature (this ensures easy rolling without cracking)
– 1 large egg, beaten (room temperature eggs blend more smoothly for the wash)
– 1 tbsp olive oil (extra virgin olive oil adds a subtle fruity aroma)
– 1/2 tsp smoked paprika (it enhances the BBQ flavor with a warm, earthy touch)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the pulled pork, BBQ sauce, diced red onion, shredded cheddar cheese, and smoked paprika, mixing until evenly coated.
3. Tip: Taste the filling now—if it needs more smokiness, add a pinch more paprika, but avoid over-salting since the pork and cheese provide seasoning.
4. Unroll the pie crusts on a lightly floured surface and use a 4-inch round cutter to cut out 12 circles from each crust, re-rolling scraps as needed.
5. Place about 2 tablespoons of the pork mixture in the center of each dough circle, leaving a 1/2-inch border around the edges.
6. Brush the edges of the dough with the beaten egg using a pastry brush—this acts as a glue for sealing.
7. Fold each circle in half over the filling to form a half-moon shape, pressing the edges firmly with your fingers to seal.
8. Crimp the sealed edges with a fork to create a decorative pattern and prevent leaks during baking.
9. Tip: For extra flakiness, chill the assembled empanadas on the baking sheet in the refrigerator for 10 minutes before baking; this helps the pastry hold its shape.
10. Arrange the empanadas on the prepared baking sheet, spacing them about 1 inch apart.
11. Brush the tops lightly with olive oil and a thin layer of extra BBQ sauce for a glossy, flavorful finish.
12. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp to the touch.
13. Tip: Rotate the baking sheet halfway through baking to ensure even browning, especially if your oven has hot spots.
14. Remove from the oven and let cool on the baking sheet for 5 minutes before serving to allow the filling to set slightly.
15. A golden, flaky crust gives way to a juicy, smoky interior in these empanadas, with the cheese melting into every bite for a creamy contrast. Serve them warm with a side of extra BBQ sauce for dipping, or pair with a crisp salad to balance the richness—they’re equally stunning as an appetizer or main course.
Apple-Cinnamon Dessert Empanadas
Meticulously crafted with a golden, flaky crust and a warmly spiced apple-cinnamon filling, these dessert empanadas transform humble ingredients into an elegant handheld treat perfect for any autumn gathering or cozy evening in. Their inviting aroma, reminiscent of a classic apple pie, promises a comforting and sophisticated dessert experience that’s surprisingly simple to prepare at home. Let’s create these delightful pastries that are sure to become a seasonal favorite.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always keep mine in an airtight container to ensure freshness.
– 1/2 teaspoon fine sea salt, which I find dissolves more evenly than table salt in dough.
– 1/2 cup (1 stick) unsalted butter, cold and cubed—chilling it thoroughly is key for that perfect flaky texture.
– 1/4 cup ice water, measured precisely to avoid a soggy crust.
– 2 medium Granny Smith apples, peeled and finely diced; their tartness balances the sweetness beautifully.
– 1/3 cup granulated sugar, plus 1 tablespoon for sprinkling—I use organic cane sugar for a subtle caramel note.
– 1 teaspoon ground cinnamon, my favorite spice for adding warmth.
– 1/4 teaspoon ground nutmeg, just a pinch to enhance the aromatic profile.
– 1 large egg, lightly beaten with 1 tablespoon of water for the egg wash—room temperature eggs blend more smoothly.
– 1 tablespoon unsalted butter, for sautéing the apples; extra virgin olive oil could work in a pinch, but butter adds richness.
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon fine sea salt until fully combined.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually drizzle in 1/4 cup ice water, stirring with a fork until the dough just comes together; avoid overmixing to keep the crust tender.
4. Turn the dough out onto a lightly floured surface, gently knead it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
5. While the dough chills, peel and finely dice 2 medium Granny Smith apples into uniform 1/4-inch pieces for even cooking.
6. In a medium skillet over medium heat, melt 1 tablespoon unsalted butter until it foams slightly, about 1 minute.
7. Add the diced apples to the skillet and sauté, stirring occasionally, until they soften and release their juices, approximately 5-7 minutes.
8. Stir in 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg, cooking for another 2-3 minutes until the mixture thickens; remove from heat and let cool completely.
9. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
10. On a floured surface, roll out the chilled dough to a 1/8-inch thickness, then use a 4-inch round cutter to cut out 12 circles, re-rolling scraps as needed.
11. Place about 1 tablespoon of the cooled apple filling in the center of each dough circle, leaving a 1/2-inch border around the edges.
12. Brush the edges of the dough circles with the beaten egg wash to help seal them, then fold each circle over the filling to form a half-moon shape.
13. Use a fork to crimp the edges firmly, ensuring no filling escapes during baking, and place the empanadas on the prepared baking sheet.
14. Brush the tops of the empanadas with the remaining egg wash and sprinkle lightly with 1 tablespoon granulated sugar for a sparkling finish.
15. Bake in the preheated oven at 375°F (190°C) for 18-20 minutes, or until the crust is golden brown and flaky.
16. Transfer the empanadas to a wire rack and let them cool for 10 minutes before serving to allow the filling to set.
So, these Apple-Cinnamon Dessert Empanadas emerge from the oven with a crisp, buttery exterior that gives way to a soft, spiced apple interior, creating a delightful contrast in every bite. Their warm, aromatic flavors pair beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent touch, making them a versatile dessert that’s as perfect for a dinner party as it is for a quiet night in.
Jamaican Jerk Chicken Empanadas
Delightfully bridging Caribbean warmth with handheld convenience, these Jamaican Jerk Chicken Empanadas offer a vibrant fusion of spicy, aromatic flavors wrapped in a golden, flaky crust. They transform a classic island dish into perfect party fare or a satisfying weeknight dinner with a tropical twist.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always keep mine in an airtight container to ensure freshness.
– 1 teaspoon kosher salt
– ½ cup unsalted butter, cold and cubed—using cold butter is key for that flaky texture we love.
– ¼ cup ice water, adding a splash more if needed to bring the dough together.
– 1 tablespoon extra virgin olive oil, my go-to for sautéing because of its mild fruitiness.
– 1 pound boneless, skinless chicken thighs, diced into ½-inch pieces—thighs stay juicier than breasts here.
– 2 tablespoons Jamaican jerk seasoning, preferably a bold, aromatic blend for authentic heat.
– 1 small yellow onion, finely chopped—I like mine sweet and caramelized.
– 2 cloves garlic, minced
– ¼ cup chicken broth, to deglaze the pan and lock in moisture.
– 1 large egg, lightly beaten with 1 tablespoon water for the egg wash—room temperature eggs blend more smoothly.
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon kosher salt until fully combined.
2. Add ½ cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually drizzle in ¼ cup ice water, stirring with a fork until the dough just comes together; if it feels dry, add more water 1 tablespoon at a time, but avoid overmixing to keep the crust tender.
4. Turn the dough onto a lightly floured surface, knead it gently 2-3 times to form a smooth ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill—this resting time prevents shrinkage during baking.
5. While the dough chills, heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add 1 pound diced chicken thighs to the skillet, and cook for 5-7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
7. Stir in 2 tablespoons Jamaican jerk seasoning, 1 finely chopped yellow onion, and 2 minced garlic cloves, and cook for another 3-4 minutes until the onions soften and the spices become fragrant.
8. Pour in ¼ cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom, and cook for 2 minutes until the liquid reduces slightly; then remove from heat and let the filling cool completely to avoid steaming the dough.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. On a floured surface, roll out the chilled dough to ⅛-inch thickness, and use a 4-inch round cutter to cut out 12 circles, re-rolling scraps as needed.
11. Spoon about 2 tablespoons of the cooled chicken filling onto the center of each dough circle, leaving a ½-inch border around the edges.
12. Brush the edges of the dough circles with water, fold them over the filling to form half-moons, and press the edges firmly with a fork to seal, creating a decorative crimp.
13. Place the empanadas on the prepared baking sheet, brush the tops lightly with the beaten egg wash, and bake at 375°F for 20-25 minutes until golden brown and crisp.
14. Let the empanadas cool on the baking sheet for 5 minutes before serving to allow the filling to set.
Buttery and crisp on the outside, these empanadas reveal a tender, spiced chicken filling that bursts with the smoky-sweet heat of jerk seasoning. Serve them warm with a side of mango salsa or a cooling yogurt dip to balance the flavors, making them ideal for gatherings or a flavorful snack any day of the week.
Pesto and Sun-dried Tomato Empanadas
Radiating with the vibrant flavors of the Mediterranean, these empanadas encase a luscious, aromatic filling of basil pesto and sun-dried tomatoes within a golden, flaky pastry. They are the perfect handheld delight for an elegant gathering or a sophisticated weeknight treat, offering a beautiful balance of herbaceous, tangy, and savory notes in every bite.
Serving: 12 empanadas | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I find this amount yields the perfect, workable dough.
– 1/2 cup unsalted butter, cold and cubed; using it cold is crucial for achieving that desirable flaky texture.
– 1/3 cup ice water, adding it gradually helps bind the dough without making it tough.
– 1 large egg, for the egg wash—I always use a room temperature egg here as it whisks more smoothly.
– 1/2 cup basil pesto, preferably homemade or a high-quality store-bought version for the freshest flavor.
– 1/2 cup sun-dried tomatoes in oil, drained and finely chopped; the oil-packed ones add a lovely richness.
– 1 cup shredded mozzarella cheese, which melts beautifully and creates a gooey center.
– 1/4 cup grated Parmesan cheese, my go-to for an extra umami kick.
– 1 tbsp extra virgin olive oil, for brushing—this is my preferred choice for a subtle fruity note.
– 1/2 tsp salt, to season the dough perfectly.
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup cold, cubed unsalted butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually drizzle in 1/3 cup ice water, stirring with a fork until the dough just comes together. Tip: Avoid overmixing to keep the pastry tender.
3. Turn the dough onto a lightly floured surface and gently knead it into a smooth ball. Wrap it in plastic wrap and refrigerate for at least 15 minutes to chill.
4. While the dough chills, prepare the filling by combining 1/2 cup basil pesto, 1/2 cup finely chopped sun-dried tomatoes, 1 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese in a medium bowl. Mix until well incorporated.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
7. Place 1 tablespoon of the filling mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Tip: Use a fork to crimp the edges for a decorative finish and to ensure they don’t open during baking.
8. In a small bowl, whisk 1 large egg with 1 tablespoon of water to create an egg wash. Brush each empanada lightly with the egg wash.
9. Arrange the empanadas on the prepared baking sheet, leaving about 1 inch between them. Bake in the preheated oven for 18-20 minutes, or until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
10. Remove from the oven and let cool on the sheet for 5 minutes before serving. The flaky pastry yields to a warm, cheesy interior with bursts of tangy tomato and herbaceous pesto. Serve them alongside a simple arugula salad drizzled with balsamic glaze for a complete, elegant meal that delights both the eyes and palate.
Conclusion
Culinary adventures await with these 32 empanada recipes! Whether you’re craving classic fillings or creative twists, there’s something here for every food lover. We hope you’ll roll up your sleeves and try a few, then come back to tell us your favorites. Don’t forget to share this delicious roundup on Pinterest so your fellow home cooks can discover it too. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
