Empanadas Recipe: The Ultimate Guide for People Who Love Food (and Joy)

Okay, let’s be real: if you’re here, you’re probably looking for the best empanadas recipe on the internet and, spoiler alert, you just found it 👏. But hey, I’m not going to hit you with some stiff, clinical list of ingredients followed by a soul-crushing wall of bland instructions. Nope. We’re gonna chat empanadas—like two friends swapping food hacks over coffee (or maybe wine, because empanadas totally deserve that).

Why Empanadas? Why Now?

Ever taken a bite of an empanada and thought, wow… this is what happiness tastes like? If not, let me change your life a little. These glorious, golden hand pies are flaky, savory, crispy, and filled with whatever magic you throw inside. Beef? Heck yes. Cheese and onion? Drool. Guava and cheese? Absolute chaos—but in a good way.

Empanadas are the food equivalent of a hug—compact, warm, and deeply satisfying.

And honestly, once you learn how to make them yourself, you won’t go back to the frozen aisle versions again (unless it’s 2 a.m. and you’re desperate, no judgment 😅).

What Exactly Is an Empanada?

Ever had a pizza pocket? Now imagine if it had a glow-up, traveled the world, and learned how to taste amazing. That’s basically an empanada.

Empanadas are dough turnovers, filled with stuff (usually meat, veggies, or cheese), folded into a half-moon, and either baked or fried. They’re especially popular in Latin America, Spain, and basically anywhere people have good taste.

Each country’s got its own spin. Argentina swears by savory ground beef with olives and boiled egg (I know, weird combo—but trust me). Venezuela might offer you one with black beans and plantains. It’s like Pokémon—gotta try ‘em all.

Ingredients: What You’ll Need (and What You Absolutely Shouldn’t Skip)

Alright, let’s talk real stuff. You can’t make amazing empanadas without good dough and flavorful filling. So let’s break it down.

🥟 For the Dough:

You can totally buy pre-made dough discs from Latin markets, but IMO, homemade is where the magic lies.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• ½ cup unsalted butter (cold, cubed)
• 1 egg
• ¾ cup cold water
• 1 tbsp white vinegar

Pro tip: Cold ingredients = flakier dough. Don’t fight science.

🐄 For a Classic Beef Filling:

This one’s based on Argentine-style empanadas because, frankly, it’s the GOAT.

You’ll need:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ lb ground beef
• 1 tsp paprika
• 1 tsp cumin
• Salt and black pepper to taste
• ¼ cup chopped green olives (yes, really)
• 2 hard-boiled eggs, chopped
• Optional: raisins (don’t come for me—they add sweetness!)

Wanna go vegetarian? Swap beef for cooked lentils or sautéed mushrooms. Same vibe, still tasty.

How to Make Empanadas (Without Losing Your Mind)

Step 1: Make the Dough

Toss the flour and salt in a bowl. Add the cold butter and use your fingers to crumble it into the flour mixture until it looks like slightly damp sand (or tiny pebbles, your call). Add in the egg, water, and vinegar. Mix it until it barely comes together—you don’t want to overwork it or you’ll get bricks instead of pastry.

Shape it into a disc, wrap it in plastic, and stick it in the fridge for 30 minutes. Patience, friend.

Step 2: Cook the Filling

Heat oil in a pan. Cook the onions and garlic until soft, toss in spices, then add the beef. Break it up and cook until browned. Stir in olives and boiled eggs. Taste it. Add more salt if it needs it (this is your life, season it how you want).

Let it cool. Hot filling + dough = big sloppy mess. Ask me how I know. :/

Step 3: Roll, Fill, Fold

Roll out your dough until it’s about ⅛-inch thick. Cut circles (about 4 to 6 inches wide) with a cookie cutter or a glass. Plop a spoonful of filling in the center.

Then fold one side over to make a half-moon. Press the edges with a fork to seal it or go full artisan and crimp the edges with your fingers like a pro. No judgment either way.

Step 4: Bake or Fry—You’ve Got Options

For baking (the “responsible” way):

• Preheat your oven to 400°F (200°C).
• Brush tops with a beaten egg for that nice golden pop.
• Bake for about 20-25 minutes or until golden brown.

For frying (aka, full-flavor living):

• Heat about 2 inches of oil to 350°F (use a thermometer unless you enjoy guessing).
• Fry until golden and crisp—roughly 2-3 minutes per side.

Can you air-fry them? Technically yes. Will I judge you? A little. 😉

Your Empanada. Your Planet.

Once you’ve nailed the basics, go wild. Empanadas are the canvas. You are the artist. Fill them with literally anything you love:

Other Filling Ideas:

• Ham & cheese: Childhood in a bite.
• Spinach & ricotta: Fancy vegetarian vibes.
• Banana & Nutella: Is it dessert? Is it breakfast? Who cares.

Honestly, I once made leftover Thanksgiving empanadas. Turkey, stuffing, cranberry. People rolled their eyes until they tried them. Then they begged. So yeah, use your fridge leftovers—it’s legal.

Common Empanada Mistakes (That I’ve 100% Made)

Because yes, we learn by messing up:

• Too much filling = burst empanadas. Restraint, my friend.
• Hot filling kills your dough. Let it chill.
• Not sealing edges enough = awkward leak situations.
• Skipping the egg wash makes them look pale and sad. Don’t be that guy.

Storage & Reheating Tips (Because Leftovers Are a Blessing)

Made too many? Congrats, you’ve officially meal prepped.

Storage:

• Keep them in the fridge for 3–4 days.
• Freeze after baking for up to 3 months. Just reheat in the oven—don’t microwave unless you like soggy sadness.

Reheating:

• Oven: 350°F for 10–15 minutes = crispy magic.
• Air fryer: quick and easy, if that’s your thing.

Pairing Ideas – What Goes With Empanadas?

Short answer: everything. But here are my go-tos:

• Chimichurri sauce (especially with beef)
• Simple green salad (for balance, I guess 😬)
• A cold beer or red wine—depends on how grown-up you’re feeling

FAQs – Because I Know You’re Probably Wondering…

Q: Can I use store-bought pie dough?
A: You can, but expect a different texture—less flaky, more pie-ish.

Q: Can I make the dough ahead of time?
A: Absolutely. Store it in the fridge for 2 days or freeze it for later use.

Q: Do I have to use olives?
A: Nope. But they add a salty pop that folks either love or hate. Up to you!

Q: Sweet empanadas—are those a thing?
A: Oh yes. Apple’s a classic. Guava and cream cheese? Even better.

---

Final Thoughts: You’ve Got This, Chef

Making empanadas from scratch sounds intimidating—until you actually do it and wonder why you ever hesitated. It’s not about perfection; it’s about wrapping deliciousness in dough and enjoying the heck out of it.

So next time you’re thinking, “what should I make that’s easy, impressive, and way better than yet another sad salad?”—remember this empanadas recipe.

Now go forth and fold some joy into pastry. 😎

And hey, if your first batch is a little wonky-looking? Congrats, you’re doing it right. Welcome to the club.