Empanadas are incredibly versatile, easy to make, and even easier to enjoy. You can fill them with whatever ingredients you love—from traditional beef and onion to spicy chicken or cheesy veggies. They’re great for entertaining, meal prep, or on-the-go lunches, and they freeze beautifully. Plus, their crispy crust and rich, savory filling are simply irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Empanada dough (store-bought discs or homemade)
Ground beef (or chicken, or vegetables)
Onion
Garlic
Bell pepper
Tomato paste or diced tomatoes
Paprika
Cumin
Salt
Black pepper
Olive oil
Hard-boiled eggs (optional)
Green olives (optional)
Egg wash (egg + water or milk for brushing)
Optional: cheese, fresh herbs, or chili flakes
Directions
Heat olive oil in a skillet over medium heat. Add diced onion, garlic, and bell pepper. Cook until softened.
Add ground beef (or your preferred filling protein) and cook until browned. Drain excess fat if needed.
Stir in tomato paste, paprika, cumin, salt, and black pepper. Cook until well combined and fragrant.
Remove from heat and allow the mixture to cool slightly. Mix in chopped olives and diced hard-boiled eggs if using.
Roll out empanada dough if homemade or separate store-bought discs.
Spoon filling into the center of each dough circle. Do not overfill.
Fold the dough over into a half-moon shape. Press the edges together and crimp with a fork or twist to seal.
Place empanadas on a baking sheet lined with parchment paper. Brush tops with egg wash.
Bake at 375°F (190°C) for 20–25 minutes, or until golden brown. Alternatively, fry in hot oil until crisp and golden.
Let cool slightly before serving.
Servings and timing
This recipe makes about 12 empanadas, depending on the size. Prep time: 25 minutes Cook time: 20–25 minutes Total time: 45–50 minutes
Variations
Cheese lovers: Add shredded mozzarella, cheddar, or queso fresco to the filling.
Spicy version: Include diced jalapeños or chili flakes for a kick.
Vegetarian: Use beans, corn, spinach, and cheese for a meatless filling.
Sweet and savory: Add a touch of raisins or chopped dates to balance the flavors.
Seafood twist: Try shrimp or tuna with garlic, onion, and lemon zest for a coastal-inspired empanada.
Storage/Reheating
Store cooked empanadas in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350°F (175°C) oven for 10–12 minutes or air-fry for a few minutes until crisp. They can also be frozen, cooked or uncooked, for up to 2 months. Reheat directly from frozen or thaw in the fridge before baking.
FAQs
Can I freeze empanadas before baking?
Yes, assemble them and freeze on a tray before transferring to a bag or container. Bake from frozen, adding a few extra minutes to the cooking time.
What dough should I use for empanadas?
You can use store-bought empanada discs, pie crust, puff pastry, or make homemade dough from scratch.
Can I fry instead of bake?
Absolutely. Fry in hot oil (350°F/175°C) until golden brown on both sides, about 3–4 minutes.
How do I keep empanadas from opening while baking?
Don’t overfill, seal the edges well using water and a fork, and chill before baking if possible.
What’s the best filling for empanadas?
Classic ground beef with onion and spices is traditional, but chicken, vegetables, and cheese all work beautifully.
Can I make them ahead of time?
Yes, you can prepare and refrigerate unbaked empanadas for up to 24 hours before baking.
How do I make the crust extra crispy?
Brush with egg wash before baking and bake on a hot baking sheet or stone if available.
Can I use leftover meat for the filling?
Definitely. Shredded rotisserie chicken, or ground meat leftovers are great time-savers.
What sauces go well with empanadas?
Chimichurri, salsa, aioli, sour cream, or hot sauce all pair wonderfully with savory empanadas.
Are empanadas good cold?
They’re best warm, but many people enjoy them cold or at room temperature, especially for picnics or packed lunches.
Conclusion
Delicious empanadas are the perfect comfort food—flaky, golden pastries filled with bold, satisfying flavors. Easy to customize and great for any occasion, they’re a must-try recipe that’s sure to please a crowd. Whether baked or fried, served hot or cold, these hand pies are always a hit.
Delicious empanadas are savory hand pies filled with seasoned meat, vegetables, or cheese, wrapped in a flaky dough, and baked or fried to golden perfection. Ideal as a snack, appetizer, or meal, they’re endlessly customizable and full of flavor.
Author:Catherine
Prep Time:25 minutes
Cook Time:20–25 minutes
Total Time:45–50 minutes
Yield:Makes about 12 empanadas
Category:Snack
Method:Baking or Frying
Cuisine:Latin American
Diet:Halal
Ingredients
12 empanada dough discs (store-bought or homemade)
1 lb ground beef (or chicken or vegetables)
1 medium onion, diced
2 garlic cloves, minced
1 bell pepper, diced
2 tbsp tomato paste or 1/2 cup diced tomatoes
1 tsp paprika
1 tsp ground cumin
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
2 hard-boiled eggs, chopped (optional)
1/4 cup green olives, chopped (optional)
1 egg + 1 tbsp water or milk (for egg wash)
Optional: 1/2 cup shredded cheese, fresh herbs, chili flakes
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add diced onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Add ground beef (or preferred protein) and cook until browned. Drain excess fat if needed.
Stir in tomato paste, paprika, cumin, salt, and black pepper. Cook for another 2–3 minutes until fragrant. Remove from heat and cool slightly.
Mix in chopped hard-boiled eggs and olives if using. Add optional cheese or herbs if desired.
Roll out empanada dough if homemade, or separate store-bought discs. Place a spoonful of filling in the center of each.
Fold the dough over to form a half-moon and seal edges by pressing with a fork or twisting. Avoid overfilling.
Place empanadas on the prepared baking sheet. Brush tops with egg wash.
Bake for 20–25 minutes, or until golden brown. Alternatively, fry in hot oil (350°F/175°C) until crisp and golden, about 3–4 minutes per side.
Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
Don’t overfill to prevent leaking during baking or frying.Chilling empanadas before baking helps them hold their shape.Use leftover meats or vegetables for quick prep.For extra crispiness, bake on a preheated stone or baking sheet.Great served with chimichurri, salsa, or aioli.
