Homemade Empanadas

There’s something magical about biting into a warm, flaky empanada, especially when it’s made with love right in your own kitchen. The buttery crust gives way to a flavorful filling that’s both savory and satisfying, and every bite carries the kind of comfort only homemade food can provide. Whether you’re serving them at a gathering or sneaking one as a late-night snack, these homemade empanadas are sure to steal the show.

Behind the Recipe

This recipe takes me back to the afternoons I spent in my grandmother’s kitchen, watching her roll out dough with hands that somehow made everything taste better. Empanadas were her go-to whenever we had leftover meat or veggies, and she always said, “Wrap a little love inside and it’ll taste even better.” This version is inspired by her, but with a touch of modern convenience to make it accessible for busy home cooks like us.

Recipe Origin or Trivia

Empanadas have a rich cultural history, tracing back to Spain and Portugal before becoming beloved across Latin America and the Philippines. The name itself comes from the Spanish word “empanar,” which means to wrap or coat in bread. Each region has its own unique spin on them, from the spicy fillings of Argentina to the sweet ones found in some Filipino versions. They’re a true culinary passport, all tucked into a delicious handheld pocket.

Why You’ll Love Homemade Empanadas

These empanadas are more than just a snack. They’re a whole experience wrapped in golden pastry.

Versatile: Fill them with meat, cheese, veggies, or even sweet fillings like fruit and cinnamon.

Budget-Friendly: Use pantry staples and leftover ingredients to keep costs down without sacrificing flavor.

Quick and Easy: The dough comes together fast and the filling can be prepped ahead.

Customizable: Choose your own adventure with different fillings, spices, and dipping sauces.

Crowd-Pleasing: Perfect for parties, game nights, or a cozy family dinner.

Make-Ahead Friendly: Prep them in batches and freeze for future cravings.

Great for Leftovers: Transform last night’s roast or sautéed veggies into something exciting.

Chef’s Pro Tips for Perfect Results

Getting that perfect empanada takes a few simple tricks.

• Chill your dough before rolling for easy handling and a flakier result.
• Seal the edges tightly using a fork to prevent the filling from leaking.
• Don’t overfill. A little goes a long way, and too much will burst during baking.
• Brush with egg wash for that golden, glossy finish.
• Let them rest a few minutes after baking so the filling sets up nicely.

Kitchen Tools You’ll Need

Before you dive in, make sure these essentials are nearby.

Rolling Pin: For flattening the dough evenly.

Mixing Bowls: For preparing the dough and mixing the filling.

Baking Sheet: To line up your empanadas for baking.

Fork: For crimping the edges and sealing the filling inside.

Pastry Brush: To apply that gorgeous egg wash glaze.

Ingredients in Homemade Empanadas

Creating these savory hand pies is all about harmony between the crust and the filling.

1. All-Purpose Flour: 2 ½ cups For the dough base, giving structure and softness.
2. Unsalted Butter: 1 stick (cold and cubed) Adds richness and flakiness to the dough.
3. Salt: 1 teaspoon Balances and enhances all the other flavors.
4. Cold Water: ½ cup Brings the dough together without overworking it.
5. Ground Beef: 1 pound Hearty and flavorful, it’s the core of the filling.
6. Onion: 1 small, finely chopped Adds a sweet, aromatic base.
7. Garlic: 2 cloves, minced Boosts the savory depth of the filling.
8. Paprika: 1 teaspoon For subtle smokiness and warmth.
9. Cumin: ½ teaspoon Earthy and aromatic, perfect for beef.
10. Salt and Pepper: To taste The essential seasoning duo.
11. Hard-Boiled Egg: 1, chopped A classic empanada addition for texture and richness.
12. Green Olives: ¼ cup, chopped Brings a briny contrast that elevates the filling.
13. Egg: 1, beaten (for egg wash) Gives your empanadas that bakery-fresh look.

Ingredient Substitutions

If you need to make some swaps, here are easy alternatives.

Ground Beef: Use ground turkey or lentils for a lighter or vegetarian version.
Butter: Substitute with vegetable shortening or plant-based butter.
Green Olives: Try capers or skip altogether if you prefer less brine.
Hard-Boiled Egg: Replace with diced cooked potato for a similar texture.

Ingredient Spotlight

Green Olives: These little gems add a salty pop that balances the richness of the meat and dough.

Paprika: This humble spice deepens the beef’s flavor and adds a gorgeous color to the filling.

Instructions for Making Homemade Empanadas

This is where the fun begins. Let’s roll up our sleeves and get cooking.

1. Preheat Your Equipment:
   Set your oven to 375°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a mixing bowl, combine flour and salt. Cut in the butter using your fingers or a pastry cutter until crumbly. Gradually add cold water until a dough forms. Wrap in plastic and chill for 30 minutes.
3. Prepare Your Cooking Vessel:
   Heat a skillet over medium heat. Sauté onion and garlic until soft, then add ground beef. Cook until browned. Season with paprika, cumin, salt, and pepper. Remove from heat and stir in chopped egg and olives.
4. Assemble the Dish:
   Roll out chilled dough on a floured surface. Cut into 4-5 inch circles. Spoon filling onto one half of each circle, fold over, and press edges with a fork to seal.
5. Cook to Perfection:
   Place empanadas on the baking sheet. Brush tops with egg wash.
6. Finishing Touches:
   Bake for 25 to 30 minutes, until golden and crisp. Let cool slightly.
7. Serve and Enjoy:
   Serve warm with chimichurri, salsa, or your favorite dip.

Texture & Flavor Secrets

The perfect empanada has a flaky, golden shell that crackles under your teeth, revealing a juicy, seasoned center. The olives add a tangy surprise while the cumin and paprika create a deep, savory aroma. It’s a balance of crunch and tenderness, warmth and spice.

Cooking Tips & Tricks

Here are a few little secrets to help you shine in the kitchen.

• Use cold butter and water to keep your dough flaky.
• Let the filling cool before assembling to prevent soggy dough.
• Bake a test empanada first to check seasoning and sealing.

What to Avoid

A few missteps can throw off the magic. Let’s steer clear of them.

• Don’t overwork the dough or it’ll turn tough instead of tender.
• Avoid overstuffing or your empanadas might split open while baking.
• Skipping the egg wash means you’ll miss out on that beautiful finish.

Nutrition Facts

Servings: 12
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

You can absolutely get a head start on these. Make the dough and filling a day ahead and keep them chilled. Unbaked empanadas freeze well and can be baked straight from frozen. Cooked leftovers stay fresh in the fridge for up to 3 days and reheat beautifully in the oven.

How to Serve Homemade Empanadas

These are great on their own or paired with a simple salad, chimichurri sauce, or even a tangy slaw. Serve them at room temp for a picnic or warm with dipping sauces at your next game night.

Creative Leftover Transformations

Have extra empanadas? Try these ideas.

• Chop them and add to a breakfast hash.
• Slice into strips and tuck into a wrap or sandwich.
• Dice and toss with scrambled eggs for a protein-packed breakfast.

Additional Tips

Want to make them even better?

• Add a sprinkle of coarse salt right after egg wash for a savory crunch.
• Try adding a pinch of chili flakes if you like a little heat.
• Double the recipe and freeze half for future meals.

Make It a Showstopper

For stunning presentation, serve on a wooden platter with small bowls of colorful dips like salsa verde, garlic aioli, or spicy tomato jam. Garnish with chopped parsley or a few slices of lime for a fresh contrast.

Variations to Try

Here’s where things get fun.

• Cheese & Jalapeño: A spicy vegetarian twist that’s gooey and bold.
• Chicken & Spinach: Use shredded chicken breast and wilted spinach with garlic.
• Sweet Potato & Black Bean: Smoky, sweet, and perfect for vegans.
• Apple Cinnamon: A dessert version with brown sugar and cinnamon.
• Mushroom & Goat Cheese: Earthy and rich with creamy tang.

FAQ’s

Q1: Can I fry these instead of baking?

A1: Absolutely! Deep fry at 350°F until golden and crisp, about 3 to 5 minutes.

Q2: How do I keep them from opening while baking?

A2: Be sure to seal the edges well with a fork and don’t overfill.

Q3: Can I make the dough without butter?

A3: Yes, you can use shortening or a neutral oil, though butter adds better flavor.

Q4: What dip goes best with empanadas?

A4: Chimichurri, garlic aioli, or a simple tomato salsa work great.

Q5: How do I freeze them?

A5: Assemble and freeze unbaked on a tray, then transfer to a bag. Bake from frozen.

Q6: Are they good cold?

A6: Yes! They’re tasty even at room temp, which makes them perfect for lunchboxes.

Q7: What else can I fill them with?

A7: Anything from shredded chicken to sautéed mushrooms or even mashed potatoes.

Q8: How long can they stay in the fridge?

A8: Up to 3 days, sealed tightly in an airtight container.

Q9: Can I make mini versions?

A9: Definitely! Just cut smaller dough circles and reduce bake time to 15–20 minutes.

Q10: Do I need special flour?

A10: Nope. All-purpose flour works perfectly for this recipe.

Conclusion

Homemade empanadas are more than just food. They’re little pockets of joy, filled with flavor, memory, and the kind of satisfaction that only comes from creating something with your own hands. Trust me, once you make these, they’ll become a staple in your kitchen.

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