Are you ready to spice up your meals? Empanadas are not just delicious, they’re super fun to make! Whether you’re craving classic beef, zesty chorizo, or even sweet apple and cinnamon, there’s an empanada recipe just for you. These little pockets of goodness can satisfy any craving. So, grab your apron and get ready to investigate some mouthwatering flavors that’ll have everyone asking for seconds! What will you try first?
Classic Beef Empanadas
Classic Beef Empanadas are a delightful and savory treat that combines a flaky pastry crust with a flavorful beef filling. These hand-held pies are perfect for appetizers, snacks, or even a main dish, and they can be customized with various spices and ingredients to suit your taste.
Whether you’re hosting a party or simply craving something delicious, these empanadas will certainly impress with their rich flavor and satisfying texture.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup green olives, chopped (optional)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
To make the empanadas, start by preparing the dough: In a large bowl, combine the flour and salt, then cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add cold water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, in a skillet over medium heat, sauté the onion and garlic until softened. Add the ground beef, cumin, paprika, black pepper, and salt, cooking until the beef is browned and fully cooked.
If using, stir in the chopped olives. Once the filling is ready, roll out the dough on a floured surface to about 1/8 inch thick and cut into circles.
Place a spoonful of the beef mixture in the center of each circle, fold over, and crimp the edges to seal. Brush the tops with the beaten egg.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until golden brown.
Extra Tips:
For an extra dimension of flavor, consider adding spices like oregano or chili powder to the beef filling.
You can also experiment with different fillings such as chicken, cheese, or vegetables. For a crispy texture, make sure your oven is properly preheated and avoid overcrowding the baking tray.
If you want to freeze the empanadas for later use, assemble them without baking, freeze on a sheet pan until solid, then transfer to a freezer bag.
When ready to eat, bake from frozen, adding a few extra minutes to the cooking time. Enjoy your delicious homemade empanadas!
Chicken and Spinach Empanadas
Chicken and spinach empanadas are a delicious and satisfying dish that combines tender chicken, nutritious spinach, and flavorful spices, all enveloped in a golden, flaky pastry.
These empanadas make for a perfect appetizer or a hearty snack, and they can easily be customized to suit your taste. Whether you’re hosting a gathering or simply craving a comforting meal, these empanadas are sure to please everyone at the table.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 1 package of empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Oil for frying (if frying)
Cooking Instructions:
In a skillet over medium heat, sauté the onion and garlic until translucent and fragrant.
Add the chopped spinach and cook until wilted. Stir in the shredded chicken, cumin, paprika, salt, and pepper.
Remove from heat and mix in the cheese until melted and well combined. Let the filling cool for a few minutes.
Preheat your oven to 375°F (190°C) if baking. Roll out the empanada dough and cut out circles.
Place a spoonful of the chicken and spinach filling in the center of each circle, fold over, and seal the edges with a fork.
Brush the tops with the beaten egg and arrange them on a baking sheet. Bake for 20-25 minutes or until golden brown.
If frying, heat oil in a deep pan and fry the empanadas until golden and crispy.
Extra Tips:
For a more flavorful filling, consider adding spices such as chili flakes or herbs like oregano.
You can also experiment with different types of cheese or add other ingredients like cream cheese for a richer filling.
If you’re short on time, using store-bought dough is perfectly fine, but for a homemade touch, try making your own empanada dough.
For a healthier version, you might opt to bake the empanadas instead of frying them, which still yields a delicious result.
Enjoy your cooking adventure!
Spicy Chorizo Empanadas
Spicy chorizo empanadas are a delicious and savory treat that are perfect for a snack, appetizer, or even a main dish. These Latin American pastries are filled with a flavorful mixture of spicy chorizo, cheese, and spices, all wrapped in a flaky pastry shell.
Whether you’re hosting a party or just looking to spice up your dinner routine, these empanadas are sure to impress your family and friends with their bold flavors and satisfying texture.
Ingredients:
- 1 pound spicy chorizo sausage
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup bell pepper, finely chopped (any color)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 package of empanada dough discs (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions:
In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion and bell pepper until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute before adding the chorizo. Cook until the chorizo is browned and cooked through, breaking it up with a wooden spoon as it cooks.
Stir in the cumin, smoked paprika, and season with salt and pepper. Remove from heat and let the mixture cool slightly before mixing in the shredded cheese.
Preheat your oven to 375°F (190°C). Place a tablespoon of the chorizo mixture onto the center of each empanada dough disc, fold over, and crimp the edges to seal.
Brush the tops with the beaten egg and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Extra Tips:
For added flavor, you can experiment with different types of cheese or add ingredients like jalapeños for extra heat.
If you prefer a lighter version, consider baking the empanadas instead of frying them. They can also be frozen before baking; just make sure to separate them with parchment paper to prevent sticking.
When you’re ready to bake them from frozen, simply add a few extra minutes to the cooking time. Enjoy your spicy chorizo empanadas with a side of salsa or guacamole for the ultimate flavor experience!
Vegetarian Black Bean Empanadas
Vegetarian black bean empanadas are a delicious and satisfying meal that can be enjoyed as an appetizer, snack, or main course.
These flaky pastries are filled with a hearty mixture of black beans, spices, and vegetables, offering a perfect balance of flavor and nutrition. Whether you’re hosting a gathering or simply craving a tasty treat, these empanadas are sure to impress.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheese (optional)
- 1 package of empanada dough discs (store-bought or homemade)
- 1 egg (for egg wash, optional)
Cooking Instructions:
In a skillet over medium heat, heat the olive oil and sauté the diced onion and minced garlic until softened, about 3-4 minutes.
Add the bell pepper and cook for another 2 minutes. Stir in the black beans, corn, cumin, chili powder, salt, and pepper, cooking for an additional 5 minutes until heated through.
Remove from heat and let the filling cool slightly. Preheat your oven to 375°F (190°C).
Take an empanada dough disc, place a spoonful of the black bean mixture in the center, and fold the dough over to create a half-moon shape. Press the edges with a fork to seal.
Repeat until all the filling is used. Place the empanadas on a baking sheet, brush with egg wash if desired, and bake for 20-25 minutes or until golden brown.
Extra Tips:
For added flavor, consider incorporating fresh herbs like cilantro or parsley into the filling.
You can also customize the empanadas by adding diced tomatoes or jalapeños for a spicier kick. If you prefer a healthier option, try baking the empanadas instead of frying them.
Serve with a side of salsa or guacamole for dipping, and enjoy these delicious vegetarian treats at any occasion!
Cheese and Onion Empanadas
Cheese and onion empanadas are a delightful treat that combines the creamy richness of cheese with the sweet and savory flavor of sautéed onions, all encased in a flaky pastry.
These empanadas make for a perfect appetizer or snack, and they’re certain to impress your family and friends with their delicious taste and appealing presentation. With a few simple ingredients and steps, you can prepare these scrumptious bites in no time.
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cold water
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 egg (for egg wash)
- Black pepper to taste
Cooking Instructions:
Begin by making the empanada dough: In a large bowl, combine the flour and salt, then cut in the butter until the mixture resembles coarse crumbs.
Gradually stir in the cold water until the dough comes together; wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat and sauté the chopped onion until soft and translucent.
Remove from heat and mix in the cheese and black pepper.
Preheat your oven to 375°F (190°C).
Roll out the dough on a floured surface to about 1/8 inch thick, then cut into circles using a round cutter.
Place a tablespoon of the cheese and onion filling in the center of each circle, fold in half, and crimp the edges to seal.
Brush the tops with beaten egg and place on a baking sheet.
Bake for 20-25 minutes or until golden brown.
Extra Tips:
For an added flavor twist, consider mixing in some herbs or spices like oregano or paprika into the cheese filling.
You can also experiment with different types of cheese for varied taste experiences.
If you prefer a crispier empanada, try frying them instead of baking; just make certain the oil is hot enough to achieve a golden crust.
Additionally, serve the empanadas with a dipping sauce such as salsa or chimichurri for an extra punch of flavor.
Enjoy your cooking!
Sweet Potato and Kale Empanadas
Sweet potato and kale empanadas are a delicious and nutritious twist on traditional empanadas, combining the earthy sweetness of roasted sweet potatoes with the savory flavor of kale.
These handheld pastries are perfect for a cozy dinner, party appetizers, or even a satisfying snack. With a flaky crust and a flavorful filling, these empanadas are sure to be a hit with family and friends.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 2 cups fresh kale, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 package of empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
Begin by preheating your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, cumin, chili powder, salt, and pepper, then spread them on a baking sheet and roast for about 25 minutes, or until tender.
While the sweet potatoes are roasting, heat a skillet over medium heat and sauté the diced onion and minced garlic until softened. Add the chopped kale and cook until wilted, about 3-4 minutes.
Once the sweet potatoes are ready, combine them with the kale mixture, adjust seasoning if necessary, and let the filling cool slightly. Roll out the empanada dough and cut out circles, fill each with a generous spoonful of the sweet potato and kale mixture, fold, and seal the edges.
Place the empanadas on a baking sheet, brush with the beaten egg, and bake for 20-25 minutes or until golden brown.
Extra Tips:
For added flavor, consider incorporating spices such as smoked paprika or nutritional yeast into the filling.
You can also experiment with different types of greens if kale isn’t available, such as spinach or Swiss chard. If you prefer a crispier crust, try frying the empanadas instead of baking them.
Additionally, these empanadas freeze well, so you can prepare a batch ahead of time and reheat them in the oven when you’re ready to enjoy!
Apple and Cinnamon Dessert Empanadas
Apple and cinnamon dessert empanadas are a delightful twist on the traditional Latin American pastry, combining sweet, tender apples with warm cinnamon and sugar, all encased in a flaky crust.
These empanadas make for a perfect dessert or snack and are great for sharing at gatherings or enjoying on a cozy evening at home. Their golden-brown exterior and gooey, spiced filling are sure to please anyone with a sweet tooth.
Ingredients:
- 2 medium apples (peeled, cored, and diced)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 tablespoon butter
- 1 package of refrigerated pie crusts (or homemade if preferred)
- 1 egg (beaten, for egg wash)
- Additional sugar and cinnamon for sprinkling
Cooking Instructions:
In a medium saucepan, melt the butter over medium heat, then add the diced apples, lemon juice, sugar, and ground cinnamon.
Cook for about 5-7 minutes, stirring occasionally, until the apples are slightly softened. Remove from heat and let the mixture cool.
Preheat your oven to 400°F (200°C). Roll out the pie crusts on a lightly floured surface and cut them into circles (about 4-5 inches in diameter).
Place a spoonful of the apple mixture in the center of each circle, fold the dough over to create a half-moon shape, and crimp the edges to seal.
Brush the tops with the beaten egg and sprinkle with a mixture of sugar and cinnamon.
Bake for 20-25 minutes or until golden brown.
Extra Tips:
For an added layer of flavor, consider incorporating a pinch of nutmeg or some vanilla extract into the apple filling.
If you want a crunchier texture, you can also add some finely chopped nuts, such as walnuts or pecans.
Serve these empanadas warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
Be sure to keep an eye on them while baking, as oven temperatures can vary, and you want to achieve that perfect golden color without overbaking.
Shrimp and Avocado Empanadas
Shrimp and avocado empanadas are a delightful fusion of flavors that combine succulent shrimp with creamy avocado, all wrapped in a golden, flaky crust. This dish makes for a perfect appetizer or a light meal, offering a rejuvenating taste that’s sure to impress your family and friends. The combination of spices and the natural richness of the avocado enhance these empanadas, making them a crowd favorite.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lime juice
- 1 package of empanada dough (store-bought or homemade)
- Olive oil for frying
- Fresh cilantro for garnish (optional)
Cooking Instructions:
In a skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute, then stir in the shrimp, cumin, paprika, salt, and pepper. Cook until the shrimp turns pink and opaque, around 4-5 minutes.
Once cooked, remove the skillet from heat and let the mixture cool slightly before gently folding in the diced avocado and lime juice.
Take a round piece of empanada dough, place a spoonful of the shrimp and avocado mixture in the center, and fold the dough over to form a half-moon shape. Seal the edges by crimping with a fork.
Heat olive oil in a frying pan over medium heat and fry the empanadas until golden brown on each side, about 3-4 minutes per side. Drain on paper towels and serve warm, garnished with fresh cilantro if desired.
Extra Tips:
When making shrimp and avocado empanadas, confirm that the shrimp is fresh for the best flavor and texture.
You can also customize the filling by adding ingredients like diced tomatoes or jalapeños for an extra kick.
If you prefer a healthier option, consider baking the empanadas instead of frying them; just brush them with olive oil and bake at 400°F (200°C) for about 20 minutes, or until golden brown.
Always remember to keep the dough covered while working to prevent it from drying out, and serve the empanadas with your favorite dipping sauce, like a zesty salsa or a creamy cilantro sauce, for an added burst of flavor.
Curried Lentil Empanadas
Curried lentil empanadas are a delicious and hearty vegetarian option that combines the nutty flavor of lentils with aromatic spices. These empanadas are perfect for a quick snack or a satisfying meal, and they can be served with a tangy dipping sauce or a fresh salad.
The flaky pastry encasing the flavorful lentil filling makes for a delightful texture contrast, ensuring that each bite is packed with flavor.
Ingredients:
- 1 cup dried green or brown lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 package of empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
Start by rinsing the lentils and cooking them in a pot of boiling water for about 20-25 minutes, or until they’re tender.
In a separate skillet, heat the olive oil over medium heat and sauté the diced onion and garlic until soft and fragrant. Add the cooked lentils to the skillet, along with the curry powder, cumin, turmeric, salt, and pepper. Stir everything together and let it cook for another 5-10 minutes to meld the flavors.
Once the filling is ready, remove it from the heat and allow it to cool slightly. Preheat your oven to 400°F (200°C).
Roll out the empanada dough and cut out circles. Place a spoonful of the lentil mixture onto one half of each circle, fold over, and seal the edges with a fork. Brush the tops with the beaten egg before placing them on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until golden brown.
Extra Tips:
For an extra kick, consider adding finely chopped green chilies or a dash of hot sauce to the lentil filling.
You can also experiment with different spices to customize the flavor to your liking. If you want a healthier version, try baking the empanadas instead of frying them.
Additionally, these empanadas freeze well, so you can prepare a batch ahead of time and enjoy them later – just remember to bake them from frozen, adding a few extra minutes to the cooking time.
BBQ Pulled Pork Empanadas
BBQ Pulled Pork Empanadas are a mouthwatering twist on the traditional Latin American pastry, perfect for any occasion. Combining the smoky, tangy flavors of BBQ pulled pork with a flaky, golden crust, these empanadas are sure to impress your family and friends.
Whether served as an appetizer, snack, or main dish, they pack a flavorful punch and are easy to make. Let’s plunge into creating this delicious treat that will take your taste buds on a journey.
Ingredients:
- 2 cups cooked pulled pork
- 1 cup BBQ sauce
- 1 cup shredded cheddar cheese
- 1 package (10-12) empanada dough discs
- 1 egg (for egg wash)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped green onions or cilantro for garnish
Cooking Instructions:
In a mixing bowl, combine the cooked pulled pork with BBQ sauce and shredded cheddar cheese, ensuring the mixture is well blended and flavorful.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Take an empanada dough disc and place a generous spoonful of the pulled pork mixture in the center.
Fold the dough over to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges for an extra secure seal.
Repeat this process until all the dough and filling are used. Brush the tops of the empanadas with the beaten egg for a shiny finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Extra Tips:
For the best flavor, allow the pulled pork to marinate in the BBQ sauce for at least an hour before assembling the empanadas.
You can also experiment with different types of cheese or add spices to the pulled pork mixture to improve the flavor further.
If you have leftover empanadas, they can be frozen before baking for up to three months; just remember to bake them straight from the freezer, adding a few extra minutes to the cooking time.
Enjoy your BBQ Pulled Pork Empanadas with a side of extra BBQ sauce for dipping!