20 Flavorful Empanadas Recipes for Every Occasion

Delight in the delicious diversity of empanadas with our roundup of 20 flavorful recipes perfect for any occasion! Whether you’re craving quick weeknight dinners, festive party bites, or cozy comfort food, these hand-held treasures are sure to satisfy. From classic fillings to creative twists, there’s an empanada for every taste and moment. Keep reading to discover your next favorite recipe!

Classic Beef Empanadas

Zesty and satisfying, these Classic Beef Empanadas are a crowd-pleaser. Perfect for any gathering, they’re packed with flavor and have a flaky crust.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp fine sea salt
• 1 lb ground beef, 80% lean
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup green olives, pitted and chopped
• 1 tbsp olive oil
• 1 egg, pasture-raised and lightly beaten

Instructions

1. In a large bowl, combine sifted flour and sea salt. Add chilled, cubed butter. Use your fingertips to rub butter into flour until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough will make it tough.
3. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
5. Add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
6. Stir in ground cumin, smoked paprika, and chopped green olives. Cook for another 2 minutes. Remove from heat and let cool.
7. Preheat oven to 375°F. Line a baking sheet with parchment paper.
8. On a floured surface, roll out dough to 1/8-inch thickness. Cut into 6-inch circles.
9. Spoon beef mixture onto each circle. Fold dough over filling, sealing edges with a fork. Tip: Ensure edges are well-sealed to prevent filling from leaking.
10. Brush empanadas with beaten egg. Bake for 25 minutes, or until golden brown. Tip: Egg wash gives a glossy finish.

Notably, these empanadas boast a crispy exterior with a savory, spiced beef filling. Serve with a side of chimichurri sauce for an extra kick.

Cheesy Chicken Empanadas

Oven-ready and packed with flavor, these Cheesy Chicken Empanadas are a must-try for any home cook looking to impress. Perfectly golden and irresistibly cheesy, they’re a crowd-pleaser any day of the week.

Ingredients

– 2 cups all-purpose flour, sifted
– 1/2 tsp fine sea salt
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 1 cup cooked chicken breast, shredded
– 1/2 cup sharp cheddar cheese, grated
– 1/4 cup cream cheese, softened
– 1/4 cup green onions, finely chopped
– 1 egg, pasture-raised and lightly beaten (for egg wash)
– 1 tbsp clarified butter (for brushing)

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour and fine sea salt.
2. Add chilled, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a separate bowl, mix shredded cooked chicken breast, grated sharp cheddar cheese, softened cream cheese, and finely chopped green onions until well combined.
7. Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Use a round cutter to cut out circles.
8. Place a spoonful of the chicken mixture in the center of each dough circle. Fold over to create a half-moon shape and crimp the edges with a fork to seal.
9. Brush each empanada with lightly beaten egg wash for a golden finish. Tip: For extra crispiness, lightly brush with clarified butter before baking.
10. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
11. Remove from the oven and let cool on a wire rack for 5 minutes before serving. Tip: Serve with a side of spicy aioli for an extra kick.

Juicy chicken and melted cheese fill these flaky, buttery empanadas for a satisfying bite every time. Try serving them with a fresh avocado salsa for a vibrant contrast.

Spicy Chorizo and Potato Empanadas

Mouthwatering and hearty, these empanadas combine spicy chorizo with creamy potatoes, all wrapped in a flaky crust. Perfect for any meal, they’re a crowd-pleaser that packs a punch.

Ingredients

• 1 cup all-purpose flour, plus extra for dusting
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1/2 lb fresh chorizo, casing removed
• 1 medium Yukon Gold potato, peeled and diced into 1/4-inch cubes
• 1/4 cup finely chopped white onion
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour and 1/2 tsp kosher salt.
2. Add 1/4 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. While the dough chills, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/4 cup chopped white onion and sauté until translucent, about 3 minutes.
5. Add 1/2 lb chorizo to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes.
6. Stir in 1 medium diced Yukon Gold potato and 1/2 tsp smoked paprika. Cook until the potatoes are tender, about 10 minutes. Let cool slightly.
7. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
8. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 6-inch circles.
9. Spoon the chorizo mixture onto one half of each dough circle. Fold the dough over the filling and crimp the edges with a fork to seal.
10. Brush the empanadas with 1 lightly beaten pasture-raised egg. Bake for 20-25 minutes, until golden brown.

Kick up your next gathering with these empanadas, offering a crispy exterior and a richly spiced filling. Serve with a side of cool avocado crema for a delightful contrast.

Spinach and Cheese Empanadas

Absolutely irresistible, these spinach and cheese empanadas combine flaky pastry with a rich, savory filling. Perfect for any occasion, they’re a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 10 oz fresh spinach, stems removed, leaves roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring with a fork until the dough comes together. Tip: The dough should be moist but not sticky. If needed, add more water 1 tbsp at a time.
4. Turn the dough onto a lightly floured surface. Knead gently until smooth, about 2 minutes. Wrap in plastic and refrigerate for 30 minutes.
5. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and cook until translucent, about 5 minutes.
6. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Stir in 10 oz roughly chopped fresh spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
8. In a bowl, combine the spinach mixture with 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 lightly beaten pasture-raised egg, and 1/2 tsp freshly ground black pepper. Mix well.
9. Preheat oven to 375°F. Line a baking sheet with parchment paper.
10. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 4-inch circles.
11. Place 1 tbsp of the filling on one half of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork.
12. Transfer the empanadas to the prepared baking sheet. Bake for 20-25 minutes, or until golden brown. Tip: For extra shine, brush the empanadas with a beaten egg before baking.

Flaky and golden, these empanadas offer a delightful contrast between the crisp exterior and the creamy, flavorful filling. Serve them with a side of spicy salsa or a cooling yogurt dip for an extra layer of flavor.

Pulled Pork Empanadas

Empanadas take a delicious turn with tender pulled pork tucked inside flaky pastry. These Pulled Pork Empanadas are a crowd-pleaser, perfect for any gathering or a hearty snack.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup pulled pork, shredded
• 1/4 cup smoked Gouda, grated
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and kosher salt. Add chilled, diced butter. Use your fingers to rub butter into flour until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough comes together. Tip: Dough should not be sticky. If needed, add more flour.
4. On a floured surface, roll dough to 1/8-inch thickness. Cut into 4-inch circles.
5. In a bowl, mix pulled pork, smoked Gouda, and smoked paprika. Place 1 tbsp filling on each dough circle.
6. Fold dough over filling to create a half-moon shape. Crimp edges with a fork to seal.
7. Brush empanadas with beaten egg. Tip: This ensures a golden, glossy finish.
8. Bake for 20-25 minutes, or until golden brown. Tip: Rotate baking sheet halfway for even browning.
9. Remove from oven. Let cool on a wire rack for 5 minutes.

Crispy on the outside with a smoky, cheesy filling, these empanadas are a flavor explosion. Serve with a side of chipotle aioli for an extra kick.

Sweet Corn and Cheese Empanadas

Delight in the perfect blend of sweet and savory with these easy-to-make empanadas. They’re a crowd-pleaser for any occasion.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup sweet corn kernels, fresh or thawed
• 1 cup sharp cheddar cheese, grated
• 1/4 cup cream cheese, softened
• 1 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large bowl, combine sifted flour and kosher salt.
2. Add chilled, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure flaky layers.
4. Wrap the dough in plastic and refrigerate for 30 minutes.
5. While the dough chills, heat clarified butter in a skillet over medium heat. Add sweet corn kernels and sauté for 3-4 minutes until slightly caramelized.
6. Remove skillet from heat. Stir in grated sharp cheddar and softened cream cheese until well combined. Let the filling cool slightly.
7. Preheat oven to 375°F. Line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 4-inch circles.
9. Spoon 1 tablespoon of the corn and cheese filling onto each dough circle. Fold over and seal edges with a fork.
10. Brush each empanada with lightly beaten egg wash. Tip: Egg wash gives a golden, glossy finish.
11. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Vibrant and golden, these empanadas boast a flaky crust with a creamy, sweet corn and cheese center. Serve with a side of spicy aioli for an extra kick.

Shrimp and Crab Empanadas

Outstanding for any occasion, these Shrimp and Crab Empanadas combine succulent seafood with a crispy, golden crust. Perfect for sharing or savoring solo.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1/4 cup clarified butter, chilled
• 1/4 cup ice water
• 1/2 lb wild-caught shrimp, peeled, deveined, and finely chopped
• 1/2 lb lump crabmeat, picked over for shells
• 1 tbsp extra-virgin olive oil
• 1/2 cup white onion, finely diced
• 1 clove garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large bowl, whisk together sifted flour and sea salt.
2. Cut in chilled clarified butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Tip: Handle dough minimally to ensure flakiness.
4. Wrap dough in plastic and refrigerate for 30 minutes.
5. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
6. Add shrimp, crabmeat, smoked paprika, and cayenne. Cook until shrimp is just opaque, about 2 minutes. Tip: Avoid overcooking seafood to maintain tenderness.
7. Preheat oven to 375°F and line a baking sheet with parchment.
8. Roll dough to 1/8-inch thickness on a floured surface. Cut into 4-inch circles.
9. Spoon 1 tbsp filling onto each circle. Fold over and crimp edges with a fork.
10. Brush empanadas with beaten egg. Tip: Egg wash ensures a golden finish.
11. Bake for 20-25 minutes until golden brown.

Juicy shrimp and sweet crab shine in these empanadas, encased in a buttery, flaky crust. Serve with a zesty lime crema for an extra flavor boost.

Mushroom and Swiss Empanadas

Unearth the savory delight of Mushroom and Swiss Empanadas, a perfect blend of earthy mushrooms and melted Swiss cheese encased in a flaky crust. Ideal for any meal, these empanadas promise a gourmet experience with every bite.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tbsp olive oil
• 1 cup cremini mushrooms, finely diced
• 1/2 cup Swiss cheese, shredded
• 1/4 cup yellow onion, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 egg, pasture-raised and lightly beaten for egg wash

Instructions

1. In a large bowl, combine sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough will make it tough.
3. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes to relax the gluten.
4. Heat olive oil in a skillet over medium heat. Add minced yellow onion and sauté until translucent, about 3 minutes.
5. Add finely diced cremini mushrooms, fresh thyme leaves, sea salt, and freshly ground black pepper. Cook until mushrooms release their moisture and it evaporates, about 5 minutes. Remove from heat and let cool.
6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
7. Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon mushroom mixture and shredded Swiss cheese onto one half of each circle. Fold dough over filling and crimp edges with a fork to seal.
9. Brush empanadas with lightly beaten egg wash. Bake for 20-25 minutes, or until golden brown. Tip: For extra shine, brush with egg wash again halfway through baking.
10. Let empanadas cool on the baking sheet for 5 minutes before serving. Tip: Serve with a side of aioli for dipping.

The empanadas boast a crisp, golden exterior giving way to a moist, flavorful filling. The earthy mushrooms and nutty Swiss cheese create a harmonious blend, perfect for pairing with a crisp white wine.

Black Bean and Plantain Empanadas

Oven-baked to perfection, these Black Bean and Plantain Empanadas offer a delightful blend of sweet and savory flavors, wrapped in a crispy, golden crust. Ideal for any meal, they’re a testament to the versatility of plantains in modern cooking.

Ingredients

– 2 cups all-purpose flour, sifted
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– 1 cup black beans, cooked and drained
– 1 ripe plantain, mashed
– 1/2 cup queso fresco, crumbled
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 egg, pasture-raised and lightly beaten
– Salt, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. In another bowl, mix black beans, mashed plantain, queso fresco, cumin, smoked paprika, and salt until well combined.
5. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
6. Place a tablespoon of the filling on one half of each circle. Fold over and seal edges with a fork.
7. Brush each empanada with beaten egg for a golden finish.
8. Bake for 25 minutes or until the crust is golden and crisp.
Tip: For extra flavor, sauté the plantain in a bit of butter before mashing.
Tip: Ensure the butter is cold for a flakier crust.
Tip: Let the empanadas rest for 5 minutes before serving to allow the filling to set.
Unbelievably crispy on the outside with a soft, flavorful filling, these empanadas are a crowd-pleaser. Serve with a side of spicy aioli for an extra kick.

Caprese Empanadas with Fresh Mozzarella

These Caprese Empanadas with Fresh Mozzarella combine the classic flavors of a Caprese salad in a portable, flaky pastry. Perfect for a quick snack or a party appetizer.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup fresh mozzarella cheese, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp extra virgin olive oil
• 1 egg, lightly beaten for egg wash

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Add water 1 tbsp at a time to avoid over-wetting.
4. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic and refrigerate for 30 minutes.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. In a medium bowl, combine 1 cup diced fresh mozzarella, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh basil, and 1 tbsp extra virgin olive oil. Season lightly with salt.
7. Roll out the chilled dough to 1/8-inch thickness on a floured surface. Cut into 4-inch circles.
8. Place a spoonful of the Caprese filling on one half of each dough circle. Fold the dough over the filling and crimp the edges with a fork to seal. Tip: Ensure edges are sealed tightly to prevent filling from leaking.
9. Brush the empanadas with lightly beaten egg wash. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Light and flaky, these empanadas offer a burst of fresh flavors with every bite. Serve warm with a side of marinara sauce for dipping or as part of a Mediterranean-inspired meal.

Buffalo Chicken Empanadas

Never underestimate the power of combining spicy buffalo chicken with flaky empanada dough. This recipe delivers a punch of flavor in every bite, perfect for game day or a quick snack.

Ingredients

• 2 cups shredded cooked chicken breast
• 1/2 cup buffalo sauce
• 1/4 cup blue cheese crumbles
• 1 package (14 oz) pre-made empanada dough discs
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp clarified butter, melted

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken with buffalo sauce until fully coated.
3. Fold in blue cheese crumbles gently to avoid breaking them.
4. Lay empanada dough discs on a clean surface. Spoon 2 tbsp of chicken mixture onto each disc.
5. Fold dough over filling, pressing edges firmly to seal. Use a fork to crimp edges for a tight seal.
6. Brush each empanada with beaten egg for a golden finish.
7. Bake for 20-25 minutes, until dough is golden and crisp.
8. Remove from oven and brush lightly with melted clarified butter for extra shine.

Hot out of the oven, these empanadas boast a crispy exterior with a juicy, spicy interior. Serve with a side of ranch or extra buffalo sauce for dipping to elevate the experience.

Lamb and Mint Empanadas

Craving a twist on classic empanadas? These Lamb and Mint Empanadas blend rich flavors with a refreshing herb note, perfect for any gathering.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1/2 cup fresh mint leaves, finely chopped
• 1/4 cup red onion, minced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter
• 1 package (14 oz) pre-made empanada dough, thawed
• 1 pasture-raised egg, lightly beaten for egg wash
• Salt, to season

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt clarified butter. Add minced red onion and garlic, sauté until translucent, about 3 minutes.
3. Add ground lamb to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
4. Stir in chopped mint, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 2 minutes. Remove from heat and let cool slightly.
5. Roll out empanada dough on a floured surface. Cut into 4-inch circles.
6. Place a tablespoon of lamb mixture in the center of each dough circle. Fold dough over filling, pressing edges to seal. Crimp edges with a fork.
7. Transfer empanadas to the prepared baking sheet. Brush tops with beaten egg.
8. Bake for 20-25 minutes, until golden brown and crispy.

Golden and flaky, these empanadas offer a juicy, flavorful filling with a hint of mint. Serve with a side of yogurt sauce for dipping to complement the spices.

Roasted Veggie Empanadas

Empanadas offer a delicious way to enjoy roasted vegetables in a handheld format. Every bite delivers a perfect balance of flavors and textures.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp fine sea salt
• 1 cup roasted butternut squash, diced
• 1/2 cup roasted red bell peppers, diced
• 1/4 cup caramelized onions
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse flour, butter, and salt until mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough just comes together. Tip: Overworking the dough makes it tough.
4. Turn dough onto a floured surface. Knead lightly into a ball. Wrap in plastic. Chill for 30 minutes.
5. Roll dough to 1/8-inch thickness. Cut into 6-inch circles.
6. In a bowl, mix squash, bell peppers, onions, thyme, and paprika. Spoon 2 tbsp filling onto each dough circle.
7. Fold dough over filling. Crimp edges with a fork to seal. Tip: Ensure edges are sealed to prevent filling from leaking.
8. Brush empanadas with egg wash. Place on baking sheet.
9. Bake for 25 minutes, or until golden brown. Tip: Rotate sheet halfway for even browning.

Yield empanadas with a flaky crust and a savory, smoky filling. Serve with a side of spicy aioli for an extra kick.

BBQ Pulled Jackfruit Empanadas

Perfect for a summer gathering, these BBQ Pulled Jackfruit Empanadas blend smoky flavors with a crispy, golden crust.

Ingredients

• 2 cups young green jackfruit, shredded
• 1 tbsp smoked paprika
• 1/2 cup BBQ sauce, homemade or store-bought
• 1 tbsp clarified butter
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 package (14 oz) empanada dough discs
• 1 pasture-raised egg, lightly beaten
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add red onion and garlic, sauté until translucent, about 3 minutes.
3. Add shredded jackfruit and smoked paprika to the skillet. Cook for 5 minutes, stirring occasionally.
4. Pour BBQ sauce over the jackfruit mixture. Simmer for 10 minutes until thickened. Remove from heat.
5. Place empanada dough discs on a clean surface. Spoon 2 tbsp of jackfruit mixture onto each disc.
6. Fold dough over filling to create a half-moon shape. Seal edges by pressing with a fork.
7. Brush each empanada with beaten egg for a golden finish.
8. Bake for 20-25 minutes until crust is golden and crisp.
9. Let cool for 5 minutes before serving.

With a crispy exterior and a tender, smoky filling, these empanadas are a hit. Serve with a side of cooling avocado crema for contrast.

Apple Cinnamon Dessert Empanadas

Vividly spiced and warmly inviting, these Apple Cinnamon Dessert Empanadas blend tender fruit with aromatic spices, encased in a flaky, golden crust. Perfect for a cozy dessert or a sweet snack.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp granulated sugar
• 1/2 tsp sea salt
• 2 medium Granny Smith apples, peeled and finely diced
• 1/4 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large bowl, combine sifted flour, granulated sugar, and sea salt. Add chilled, cubed butter. Use a pastry cutter to blend until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, stirring until dough just comes together. Tip: Overworking the dough makes it tough.
3. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. While dough chills, heat clarified butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally, until apples soften. Tip: Let filling cool slightly to prevent soggy empanadas.
5. Preheat oven to 375°F. Line a baking sheet with parchment paper.
6. On a floured surface, roll dough to 1/8-inch thickness. Cut into 6-inch circles.
7. Spoon 2 tbsp apple filling onto each circle. Fold dough over filling, crimp edges with a fork to seal.
8. Brush empanadas with beaten egg, sprinkle with turbinado sugar. Tip: Egg wash ensures a golden finish.
9. Bake for 20-25 minutes, until crust is golden and flaky.

The empanadas emerge with a crisp exterior giving way to a spiced, tender apple center. Serve warm with a scoop of vanilla bean ice cream for a contrasting temperature and texture.

Banana Nutella Empanadas

Craving a sweet, handheld treat? These Banana Nutella Empanadas combine ripe bananas and rich Nutella in a flaky pastry, perfect for any time of day.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 ripe bananas, mashed
• 1/2 cup Nutella
• 1 pasture-raised egg, lightly beaten
• 1 tbsp granulated sugar

Instructions

1. In a large bowl, whisk together sifted all-purpose flour and fine sea salt.
2. Add chilled, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 6-inch circles.
7. In a small bowl, mix mashed bananas and Nutella. Spoon 2 tablespoons of the mixture onto one half of each dough circle.
8. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
9. Brush the tops of the empanadas with lightly beaten egg and sprinkle with granulated sugar. Tip: This gives them a golden, shiny finish.
10. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for 5 minutes before serving to avoid burns.

Flaky and buttery on the outside, these empanadas reveal a gooey, sweet center. Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Pineapple and Coconut Empanadas

Tropical flavors meet flaky pastry in these Pineapple and Coconut Empanadas. Perfect for a summer treat or a festive dessert, they’re surprisingly simple to make.

Ingredients

– 2 cups all-purpose flour, sifted
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup granulated sugar
– 1/4 tsp sea salt
– 1/4 cup ice water
– 1 cup fresh pineapple, finely diced
– 1/2 cup sweetened shredded coconut
– 1 tbsp cornstarch
– 1/2 tsp vanilla extract
– 1 pasture-raised egg, lightly beaten for egg wash
– 1 tbsp turbinado sugar for sprinkling

Instructions

1. In a large bowl, combine sifted flour, cubed butter, granulated sugar, and sea salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to relax the gluten.
4. While the dough chills, mix diced pineapple, shredded coconut, cornstarch, and vanilla extract in a bowl. Set aside.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut into 4-inch circles.
7. Spoon 1 tablespoon of the pineapple mixture onto each circle. Fold over to form a half-moon, crimping the edges with a fork to seal.
8. Brush each empanada with beaten egg and sprinkle with turbinado sugar. Tip: The egg wash gives a golden finish.
9. Bake for 20-25 minutes, until golden brown. Tip: Let them cool slightly before serving to avoid burns.
A delightful contrast of textures awaits with each bite—crispy pastry gives way to a juicy, tropical filling. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Dulce de Leche Empanadas

Craving a sweet treat that combines rich chocolate and creamy dulce de leche? These empanadas are your answer.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1/4 cup ice water
• 1 cup dulce de leche
• 1/2 cup dark chocolate chips
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large bowl, combine sifted flour, granulated sugar, and sea salt.
2. Add chilled, cubed butter. Use your fingertips to rub butter into flour until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough makes it tough.
4. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat oven to 375°F. Line a baking sheet with parchment paper.
6. On a floured surface, roll dough to 1/8-inch thickness. Cut into 4-inch circles.
7. Place 1 tbsp dulce de leche and 1 tsp chocolate chips in the center of each circle. Fold over to form a half-moon, sealing edges with a fork.
8. Brush empanadas with beaten egg and sprinkle with turbinado sugar. Tip: Egg wash gives a golden finish.
9. Bake for 20-25 minutes, until golden brown. Tip: Let them cool slightly; filling will be molten hot.

Melt-in-your-mouth pastry encases a gooey, chocolatey center. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

Gluten-Free Chicken Empanadas

Whipping up gluten-free chicken empanadas is simpler than you think, and they’re perfect for any meal or snack. These handheld delights pack flavor without the gluten, making them a crowd-pleaser.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large bowl, whisk together gluten-free flour, xanthan gum, and sea salt.
2. Cut in chilled butter using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough comes together. Tip: Handle dough as little as possible to keep it tender.
4. Wrap dough in plastic and refrigerate for 30 minutes.
5. Heat olive oil in a skillet over medium heat. Add diced chicken, cooking until no longer pink, about 5 minutes.
6. Add onion, garlic, cumin, and smoked paprika. Cook until onions are translucent, about 3 minutes. Stir in cilantro.
7. Preheat oven to 375°F. Roll out dough to 1/8-inch thickness on a lightly floured surface.
8. Cut into 6-inch circles. Spoon chicken mixture onto one half of each circle.
9. Fold dough over filling, pressing edges to seal. Crimp with a fork.
10. Brush empanadas with beaten egg. Bake for 20 minutes, or until golden brown. Tip: For extra crispiness, bake on a preheated pizza stone.
11. Let cool for 5 minutes before serving. Tip: Serve with a side of avocado crema for added richness.

Crispy on the outside and juicy inside, these empanadas offer a satisfying contrast. Pair them with a tangy dipping sauce to elevate the flavors further.

Vegan Lentil and Sweet Potato Empanadas

Great for a hearty snack or meal, these empanadas blend earthy lentils and sweet potatoes in a crispy crust.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp sea salt
• 1 package (14 oz) vegan pie dough, thawed if frozen
• 1 tbsp unsweetened almond milk, for brushing

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess water.
3. While lentils cook, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until translucent.
4. Add sweet potato, cumin, smoked paprika, cayenne, and salt to the skillet. Cook for 10 minutes, stirring occasionally, until sweet potato is tender.
5. Mix cooked lentils into the skillet, stirring to combine. Remove from heat and let cool slightly.
6. Roll out pie dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
7. Spoon 2 tbsp of filling onto one half of each dough circle. Fold dough over filling, pressing edges to seal. Crimp with a fork.
8. Place empanadas on the prepared baking sheet. Brush tops with almond milk.
9. Bake for 25 minutes until golden brown.

Makes 8 empanadas. The crust is flaky, with a spicy, sweet filling. Serve with a side of avocado crema for extra richness.

Summary

Empanadas are the perfect blend of versatility and flavor, making every occasion special. Our roundup of 20 recipes offers something for everyone, from savory to sweet. We invite you to dive into these delicious creations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.