Empanadas – those delicious, flaky pastry pockets filled with a variety of savory and sweet fillings. Whether you’re in the mood for a classic beef empanada or something more adventurous like shrimp and crab, these handheld treats are sure to satisfy your cravings. In this article, we’ll take you on a culinary journey around the world, exploring 20 different empanada recipes that will elevate your snack game and impress your friends.
From hearty meat-filled options to innovative vegetarian and vegan choices, our collection of empanadas has something for everyone. So why settle for just one when you can have them all? Let’s dive in and discover the perfect empanada recipe for every occasion!
Classic Beef Empanadas
These tender and savory empanadas are filled with juicy beef, onions, and spices, wrapped in a flaky pastry crust. Perfect for a comforting snack or dinner.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 pound ground beef
+ 1 medium onion, finely chopped
+ 1 clove garlic, minced
+ 1 tablespoon paprika
+ 1 teaspoon cumin
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt.
3. Add shortening and mix until the dough comes together.
4. Gradually add warm water, kneading until smooth.
5. Divide dough into small balls, about 1 tablespoon each.
6. Roll out each ball into a thin circle.
7. Place 1-2 tablespoons of beef filling in center of each circle.
8. Fold empanada in half and press edges to seal.
9. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Cheesy Chicken Empanadas
Elevate your snack game with these savory and cheesy chicken empanadas, perfect for a quick lunch or dinner. This recipe combines the flavors of tender chicken, gooey cheese, and crispy pastry.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1 egg, beaten
– 1 tablespoon olive oil
– 1 package of empanada wrappers (about 12-15 wrappers)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chicken, cheese, onion, and beaten egg.
3. Place an empanada wrapper on a flat surface and brush with olive oil.
4. Spoon about 1/4 cup of the chicken mixture onto the center of the wrapper.
5. Fold the wrapper into a triangle or use a cookie cutter to create fun shapes.
6. Brush tops with olive oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Spicy Chorizo and Potato Empanadas
This recipe combines the bold flavors of Spanish chorizo with the comforting warmth of potatoes, all wrapped up in a flaky pastry crust. Perfect for a snack or as an appetizer.
Ingredients:
– 1 package empanada dough (homemade or store-bought)
– 1/2 cup cooked and mashed potatoes
– 1/4 cup crumbled Spanish chorizo
– 1 tablespoon olive oil
– Salt to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the empanada dough to a thickness of about 1/8 inch.
3. In a small bowl, mix together mashed potatoes and crumbled chorizo.
4. Place a spoonful of the potato-chorizo mixture in the center of each dough circle.
5. Fold the dough over the filling, forming a half-moon shape, and press edges to seal.
6. Brush tops with olive oil and season with salt.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Spinach and Cheese Empanadas
A delicious twist on traditional empanadas, these spinach and cheese-filled pastry pockets are perfect for a quick snack or as an appetizer. With just a few ingredients and simple preparation, you can enjoy the flavors of Spain in no time.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup fresh spinach leaves
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt to taste
– Optional: additional seasonings such as cumin, paprika, or chili powder
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan over medium heat, sauté the spinach leaves with olive oil and salt until wilted.
3. Roll out the empanada dough to desired thickness.
4. Place a spoonful of the spinach mixture onto one half of the dough, followed by a sprinkle of cheese.
5. Fold the other half of the dough over the filling, pressing edges to seal.
6. Brush tops with egg wash (beaten egg mixed with water) for golden color.
7. Bake empanadas for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pulled Pork Empanadas
Savory, flaky pastry pockets filled with tender pulled pork and spices.
Ingredients:
– 1 sheet of puff pastry, thawed
– 1 cup pulled pork (such as slow-cooked BBQ pork)
– 1/4 cup chopped scallions
– 2 tablespoons caramelized onions
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Spoon about 1/4 cup of pulled pork onto one half of the pastry, leaving a 1/2-inch border around the filling.
4. Sprinkle chopped scallions and caramelized onions over the pork.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape.
6. Brush edges with beaten egg for sealing.
7. Place empanadas on a baking sheet lined with parchment paper, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Sweet Corn and Cheese Empanadas
Sweet Corn and Cheese Empanadas Recipe
These flaky empanadas are filled with the sweetness of corn and melted cheese, making them a perfect treat for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup warm water
– Filling ingredients: 1 cup cooked sweet corn, 1/2 cup grated cheddar cheese, 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and salt.
3. Add cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Gradually add warm water, stirring with a fork until the dough comes together in a ball.
5. Divide dough into 6-8 equal pieces. Roll each piece into a ball and then flatten slightly into disks.
6. Place a spoonful of corn and cheese filling in center of each disk. Fold dough over filling to form a triangle or a square, pressing edges to seal.
7. Brush tops with olive oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Shrimp and Crab Empanadas
Experience the flavors of Latin America with these savory Shrimp and Crab Empanadas. This recipe combines succulent shrimp, lump crab meat, and spices wrapped in a flaky pastry crust.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lump crab meat
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes. Remove from heat.
3. In a separate pan, sauté chopped onion and minced garlic until translucent.
4. Combine cooked shrimp, crab meat, paprika, salt, and pepper in a bowl.
5. Roll out empanada dough to desired thickness. Spoon 1-2 tablespoons of the shrimp-crab mixture onto one half of the dough, leaving a 1/2-inch border.
6. Fold the other half of the dough over the filling, pressing edges to seal. Brush with beaten egg for glaze.
7. Place empanadas on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Mushroom and Swiss Empanadas
Mushroom and Swiss Empanadas Recipe
These savory pastries are a delicious twist on the classic empanada, filled with sautéed mushrooms and melted Swiss cheese.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup warm water
– 1 tablespoon olive oil
– 1/2 cup grated Swiss cheese
– 1/2 cup sautéed mushrooms (button or cremini work well)
– 1 egg, beaten (for brushing pastry)
Instructions:
1. In a large bowl, combine flour and salt. Gradually add warm water and mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth.
3. Divide the dough into 6-8 equal pieces.
4. Roll out each piece into a thin circle (about 1/8 inch thick).
5. Place 1 tablespoon of sautéed mushrooms and 1 tablespoon of Swiss cheese in the center of each circle.
6. Fold the dough over the filling, forming a triangle or rectangle shape, and press edges to seal.
7. Brush tops with beaten egg for a golden glaze.
8. Bake at 375°F (190°C) for 15-20 minutes, or until pastry is golden brown.
Black Bean and Plantain Empanadas
These sweet and savory empanadas combine the richness of black beans with the natural sweetness of plantains, wrapped in a flaky pastry crust. Perfect as a snack or appetizer.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling:
+ 1 can black beans, drained and rinsed
+ 1 ripe plantain, peeled and diced
+ 1 onion, finely chopped
+ 1 clove garlic, minced
+ 1 teaspoon cumin
+ Salt to taste
– Egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine flour and salt. Add shortening and mix until crumbly. Gradually add warm water and knead dough for 5 minutes.
3. Divide dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into disks.
4. Place about 1 tablespoon of filling in the center of each disk. Fold over to form a triangle or square, pressing edges to seal.
5. Brush tops with beaten egg for a golden glaze.
6. Bake empanadas for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Caprese Empanadas with Fresh Mozzarella
Caprese Empanadas with Fresh Mozzarella: A Twist on a Classic Italian Dish
These flaky empanadas are filled with the sweetness of fresh mozzarella, the earthiness of basil, and the tanginess of tomato sauce. Perfect as an appetizer or snack.
Ingredients:
– 1 package puff pastry, thawed
– 8 oz fresh mozzarella, sliced
– 1/4 cup tomato sauce
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Cut into squares, about 3 inches per side.
4. Place a slice of mozzarella in the center of each square.
5. Top with a spoonful of tomato sauce and a sprinkle of basil.
6. Fold empanadas in half to form triangles, pressing edges to seal.
7. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water).
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Buffalo Chicken Empanadas
Get ready to spice up your snack game with these mouthwatering Buffalo Chicken Empanadas! Crunchy, cheesy, and packed with spicy flavor, these empanadas are perfect for any occasion.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 lb cooked chicken breast, shredded
– 1/2 cup buffalo wing sauce
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped green onions for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out empanada dough to desired thickness.
3. Spoon about 1-2 tbsp of chicken mixture onto one half of the dough, leaving a small border around the edges.
4. Fold the other half of the dough over the filling and press edges together with a fork.
5. Brush tops with egg wash (beaten egg mixed with water) and sprinkle with cheese.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Lamb and Mint Empanadas
These empanadas combine the savory flavors of lamb with the freshness of mint, wrapped in a flaky pastry crust. Perfect for a unique snack or appetizer.
Ingredients:
– 1 pound ground lamb
– 1/4 cup chopped fresh mint
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 package empanada dough (homemade or store-bought)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, mint, onion, garlic, and egg. Mix well.
3. Roll out empanada dough to about 1/8 inch thickness. Cut into desired shapes or use pre-cut shapes.
4. Place spoonfuls of the lamb mixture onto one half of each dough shape. Fold other half over and press edges together with a fork to seal.
5. Brush tops with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes, or until golden brown.
7. Dust with confectioners’ sugar (optional) before serving.
Cooking Time: 15-20 minutes
Roasted Veggie Empanadas
These empanadas are perfect for a quick and easy dinner or as an appetizer for your next gathering. The roasted vegetables add a depth of flavor that will leave you wanting more.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup warm water
– 1/4 cup vegetable oil
– Filling ingredients (see below)
– Optional: egg, beaten (for egg wash)
Filling:
– 1 cup roasted vegetables (such as sweet potatoes, Brussels sprouts, and red onions)
– 1/2 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and warm water. Mix until dough forms.
3. Divide dough into 4-6 equal pieces, depending on desired empanada size.
4. Roll out each piece into a thin circle.
5. Place a spoonful of roasted vegetable filling in the center of each circle.
6. Fold empanadas in half and press edges together to seal.
7. Brush tops with beaten egg for an extra-golden finish (optional).
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
BBQ Pulled Jackfruit Empanadas
Elevate your empanada game with this innovative recipe that combines the rich flavors of BBQ pulled jackfruit with the flaky, buttery pastry of traditional empanadas.
Ingredients:
– 1 package empanada dough (homemade or store-bought)
– 1 cup BBQ pulled jackfruit
– 1/4 cup chopped cilantro
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out empanada dough to desired thickness.
3. Place a spoonful of BBQ pulled jackfruit in the center of each dough circle.
4. Sprinkle with cilantro, lime juice, and olive oil.
5. Fold empanadas in half and press edges together to seal.
6. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water).
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Apple Cinnamon Dessert Empanadas
These sweet and flaky empanadas are perfect for a cozy dessert or snack. Filled with tender apples, cinnamon, and a hint of sweetness, they’re sure to satisfy any craving.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped Granny Smith apples (about 2-3 apples)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add cold butter and use a pastry blender or fingers to work into small pieces.
4. Mix in cinnamon and nutmeg.
5. Peel and chop apples into small pieces.
6. Roll out dough to about 1/8 inch thickness.
7. Spoon apple mixture onto one half of the dough, leaving a 1/2 inch border.
8. Fold other half over filling and press edges to seal.
9. Brush tops with beaten egg for golden brown finish.
10. Bake for 20-25 minutes or until golden.
Cooking Time: 20-25 minutes
Banana Nutella Empanadas
A sweet twist on traditional empanadas, these bite-sized treats combine the creamy richness of Nutella with the natural sweetness of bananas.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 2 ripe bananas, sliced
– 1/4 cup Nutella
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the empanada dough to a thickness of about 1/8 inch.
3. Place a few slices of banana in the center of each dough circle.
4. Drizzle with Nutella and fold the dough over the filling, forming a triangle or a square shape.
5. Press edges together to seal the empanada.
6. Brush tops with beaten egg and sprinkle with confectioners’ sugar.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Pineapple and Coconut Empanadas
Pineapple and Coconut Empanadas: A Sweet Twist on a Classic Latin American Pastry
These empanadas combine the sweetness of pineapple with the richness of coconut, making for a unique and delicious dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 cup pineapple chunks
+ 1/2 cup shredded coconut
+ 1 tablespoon honey
+ 1 tablespoon lime juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt.
3. Add shortening and warm water; mix until dough forms.
4. Divide dough into 8-10 equal pieces.
5. Roll out each piece into a ball and flatten slightly.
6. Place about 1 tablespoon of filling in the center of each dough circle.
7. Fold and seal the empanada, pressing edges to seal.
8. Brush with egg wash (beaten egg mixed with 1 tablespoon water).
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Chocolate Dulce de Leche Empanadas
Transforming classic dulce de leche empanadas into decadent chocolate treats, these indulgent pastries will satisfy your sweet tooth.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup dulce de leche
– 1/2 cup semisweet chocolate chips
– 1 tablespoon unsalted butter, melted
– Powdered sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out empanada dough to desired thickness.
3. Spread a spoonful of dulce de leche onto one half of the dough, leaving a 1/2-inch border around edges.
4. Melt chocolate chips in microwave or double boiler; stir until smooth. Drizzle melted chocolate over dulce de leche, spreading evenly.
5. Fold other half of dough over filling to form triangle or square shape; press edges to seal.
6. Brush tops with melted butter and bake for 20-25 minutes, or until golden brown.
7. Dust with powdered sugar before serving.
Cooking Time: 20-25 minutes
Gluten-Free Chicken Empanadas
These tender and flaky empanadas are filled with juicy chicken, sautéed onions, and spices, all wrapped up in a gluten-free pastry crust. Perfect for snacking or serving as a main course.
Ingredients:
– 1 package of gluten-free puff pastry, thawed
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken, onion, garlic, cumin, and paprika until the chicken is cooked through.
3. Roll out puff pastry on a floured surface to desired thickness.
4. Spoon about 1/4 cup of the chicken mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Fold the other half over the filling and press edges together with a fork to seal.
6. Brush tops with beaten egg for a golden glaze.
7. Place empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Vegan Lentil and Sweet Potato Empanadas
A delicious twist on traditional empanadas, these vegan treats combine the warmth of lentils and sweet potatoes with a crispy, flaky crust. Perfect as a snack or appetizer.
Ingredients:
– 1 cup cooked lentils
– 2 medium sweet potatoes, peeled and diced
– 1/4 cup vegan shortening (such as Earth Balance)
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– 1 tablespoon olive oil
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– Water, for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine cooked lentils, diced sweet potatoes, and spices.
3. Roll out the vegan shortening on a lightly floured surface to about 1/4 inch thickness.
4. Spoon about 1 tablespoon of the lentil-sweet potato mixture onto one half of the dough, leaving a small border around edges.
5. Fold the other half over filling, pressing edges together with a fork to seal.
6. Brush tops with olive oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to take your taste buds on a flavorful journey with these 20 empanada recipes! From classic beef and cheesy chicken to sweet corn and chocolate dulce de leche, there’s an empanada for every occasion. Whether you’re in the mood for something savory or sweet, this collection has got you covered. Discover new flavor combinations like spicy chorizo and potato, black bean and plantain, or lamb and mint. Plus, options for gluten-free and vegan diets ensure everyone can join in on the fun. So go ahead, get creative, and empanada your way to a deliciously satisfying meal!