If you’re looking for the ultimate crowd-pleaser for any gathering, look no further than these Empanadas. With their flaky, buttery crust and a deeply savory beef filling that’s bursting with the warm flavors of cumin, smoked paprika, and sweet bell pepper, these little parcels are like a celebration wrapped up in pastry. Whether you’re serving them as an appetizer, snack, or centerpiece of a meal, Empanadas are pure comfort, always leaving everyone wanting just one more bite.

Ingredients You’ll Need

The beauty of Empanadas is found in their simplicity: each ingredient serves a big purpose, combining to build unforgettable taste and texture. Stock up on a few essentials and you’ll have the tools to create irresistibly flaky pastry and a bold, mouthwatering filling.

All-purpose flour (2 1/2 cups): The sturdy base for your dough, ensuring a golden, tender crust.
Salt (1/2 teaspoon): Brings out the flavor in both the dough and filling.
Unsalted butter, cold and cubed (1/2 cup): Key to creating that signature flakiness in every bite.
Egg (1): Holds the dough together and provides richness—save an extra egg for a shiny egg wash later.
Ice water (1/3 cup): Keeps the dough cool so the butter won’t melt, making it easy to handle.
White vinegar (1 tablespoon): A splash that keeps the crust tender, not tough.
Olive oil (1 tablespoon): Sautéing the filling starts with good olive oil for flavorful browning.
Ground beef (1/2 pound): The savory heart of the classic Empanada filling.
Small onion, finely chopped (1): Adds aromatic sweetness as it cooks down in the pan.
Garlic, minced (2 cloves): Introduces a gentle depth and punch to the beef mixture.
Red bell pepper, diced (1/4 cup): Pops of color and a sweet counterpoint to the spices.
Ground cumin (1/2 teaspoon): Earthy warmth that defines the filling’s flavor.
Smoked paprika (1/2 teaspoon): Soulful smokiness for extra savoriness.
Chili powder (1/4 teaspoon): A hint of heat. Adjust as you like!
Salt and pepper to taste: The perfect finish, added carefully to balance the filling.
Tomato sauce (1/4 cup): Binds the ingredients and adds a gentle tanginess.
Green olives, chopped (1/4 cup, optional): Offer briny balance and depth if you love a little complexity.
Hard-boiled egg, chopped (1, optional): Adds a rich, authentic touch—especially familiar in many Latin Empanadas.
Egg, beaten (1, for egg wash): For a picture-perfect, glossy finish.

How to Make Empanadas

Step 1: Prepare the Dough

Start by whisking together your flour and salt in a roomy bowl—this is the backbone of the Empanadas, so don’t skimp on the mixing. Add the cold, diced butter and use a pastry cutter or fork to cut it in. You’ll know it’s ready when the mixture looks like coarse sand, with some pea-sized butter bits. In a separate bowl, beat one egg with ice water and vinegar before gently stirring it into your flour mixture until a shaggy dough forms. Briefly knead it just until it’s smooth (don’t overwork!). Wrap your dough in plastic and chill in the refrigerator for 30 minutes so it’s easy to roll out later.

Step 2: Make the Savory Filling

While your dough chills, heat olive oil in a skillet over medium heat. Toss in your ground beef and break it up as it cooks until browned all over—the smell is irresistible! Stir in the onion, garlic, and diced red bell pepper, letting them soften and sweeten the mix. When everything’s tender, add cumin, smoked paprika, chili powder, salt, pepper, and tomato sauce. Let it all mingle in a gentle simmer for about 5 minutes. If you’re using olives and chopped hard-boiled egg, now’s the time to stir those in for traditional flair. Remove from the heat and let the filling cool—it’ll make shaping the Empanadas much easier.

Step 3: Roll and Fill the Empanadas

Dust your countertop with a sprinkle of flour and roll out the chilled dough to about 1/8-inch thick. Use a round cutter (4–5 inches wide) or even an upside-down bowl to stamp out your dough circles. Place 1–2 tablespoons of cooled filling in the center of each. Be generous, but don’t overstuff—a little discipline here means sealed Empanadas later! Fold the dough over to form a half-moon, then use a fork to press and crimp the edges securely closed.

Step 4: Assemble and Bake

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Gently transfer your assembled Empanadas to the sheet, leaving a little space between each for even browning. Brush the tops with beaten egg—this step guarantees a luscious golden color when they come out of the oven. Bake for 20–25 minutes, keeping an eye out for that beautiful golden finish. When they’re done, let them cool for just a minute or two (though fair warning: they disappear fast!).

How to Serve Empanadas

Garnishes

Empanadas are simple perfection on their own, but why not add a flourish? Sprinkle fresh chopped parsley or cilantro over the top for a pop of herbaceous color. A few dabs of crema or a bit of crumbled cheese can take these pockets from cozy snack to showstopper on your platter.

Side Dishes

Pair your Empanadas with a crisp salad featuring lime-dressed greens, or serve them alongside classic rice and beans for a true Latin touch. You can also set out a trio of dipping sauces—chimichurri, salsa, and avocado crema are all deliciously welcome companions.

Creative Ways to Present

Think beyond the basket: stack Empanadas in spirals on a cake stand for dramatic height, or nestle them in parchment cones for easy serving at parties. For a fun family meal, let everyone customize their own dipping sauces and toppings for a build-your-own Empanada bar.

Make Ahead and Storage

Storing Leftovers

Leftover Empanadas keep beautifully! Place any extras in an airtight container in the refrigerator; they’ll stay fresh for up to 3 days. The crust will remain surprisingly flaky, and a quick reheat brings them right back to life.

Freezing

Want to stock your freezer with ready-to-bake goodness? Unbaked Empanadas freeze wonderfully. Once assembled, lay them in a single layer on a baking sheet until solid, then transfer to a zip-top bag. They’ll be on hand for impromptu cravings for up to 2 months.

Reheating

For best results, reheat baked Empanadas in a 350°F oven for 8–10 minutes—this crisps the pastry perfectly. If reheating from frozen, add a few minutes and bake straight from the freezer. A quick pass through the microwave is fine for a speedy snack, but the oven will help revive the signature flaky crust.

FAQs

Can I make Empanadas vegetarian?

Absolutely! Swap the ground beef for sautéed mushrooms, seasoned beans, or even a hearty mix of roasted vegetables. The dough and process remain the same, making this an easy dish to adapt for vegetarians or anyone looking for a veggie-packed version.

Can I fry instead of bake Empanadas?

Yes! For classic fried Empanadas, heat oil to 350°F and fry each one for 3–4 minutes per side until golden and crisp. It’s an irresistible twist with extra crunch, but watch closely—they fry up fast.

How do I keep Empanadas from opening while baking?

Make sure not to overfill your Empanadas, and always press and crimp the edges firmly with a fork. For added security, you can moisten the rim of the dough with a little water or beaten egg before sealing.

Can I prepare Empanadas in advance?

Definitely! You can make the dough and filling a day ahead and store them separately in the fridge. Assemble just before baking, or prepare and freeze unbaked Empanadas for easy last-minute entertaining.

What fillings can I try besides beef?

Empanadas are endlessly versatile—try cheese and spinach, shredded chicken with peppers, or even fruit preserves for a sweet treat. The dough is a blank canvas for whatever flavors you love.

Final Thoughts

If you’re searching for a fun, hands-on recipe with a big flavor payoff, these Empanadas won’t let you down. Every step brings you closer to that first unforgettable bite, and the possibilities for filling, serving, and sharing are endless. Invite friends to help—Empanadas are meant for making memories and feeding happy crowds!

Empanadas Recipe