Filed Under: Appetizer | Beef | How To | Latin | Lunch | Main Dish | Savory | Videos

How to Make Empanadas

By Tessa Arias
  |  
June 1st, 2022
4.91 from 61 votes
4.91 from 61 votes

Beef Empanadas feature a flavorful beef filling wrapped in flaky, buttery pastry. I'm showing you step-by-step how to make empanadas that are baked instead of fried. These crowd-pleasers can be made ahead of time too!

Yield: 20 empanadas

Prep Time: 30 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: The beef empanadas are positively rich and oh so savory.
Texture: The crust is ridiculously buttery, flaky, and tender. The meaty filling inside with chunks of soft potatoes is to die for.
Ease: Totally doable but time consuming. Assembling is the most involved part. Luckily, every step can be done ahead of time!
Appearance: Adorable hand-held pastries stuffed with goodness? WHAT IS BETTER?!
Pros: Perfection in every bite.
Cons: Indulgent, but at least they’re not fried.
Would I make this again? I’ve made these many times!

Oh am I excited to share how to make empanadas with you! And boy do I have a lot to share, because what is better than savory goodness encased in pastry that you don’t even need a fork and knife to eat?

This post has everything you need to learn how to make empanadas. I’m showing you how to make the most delicious beef empanada recipe that has the most flavorful filling ever.

This is simply my favorite way to make homemade beef empanadas. I am not claiming it to be authentic or traditional to any country or culture. There are SO many ways to make them, and practically every Latin country has its own variation. If you think about it, most cultures have some sort of dish comprised of meat encased in dough! From British pasties to meat pies, calzones, samosas, even strudels, loving this kind of food is just a part of being human!

Read my tips and tricks in the pink tip box below to help you make the best homemade empanadas ever!

How to Make Beef Empanadas

What is an empanada?

An empanada is a crescent-shaped pastry filled with your choice of savory or sweet filling! It’s kind of like a turnover. Or, if you’re used to American convenience foods from the grocery store, like a hot pocket. Super customizable and easy to make ahead of time. It makes a delicious party appetizer but is also a great dinner idea!

What country are empanadas from?

I’m certainly not the person to settle this debate! Most Latin American countries have some variation of an empanada. My dad is Dominican, and in the Dominican Republic, empanadas are often called pastelitos. However, the recipe I’m sharing today isn’t necessarily authentic to the Dominican Republic or any one country.

That’s because not only does every country have their own way of filling the empanadas, making the dough, shaping the empanadas, and even of choosing to bake or fry theirs (my recipe is baked!), but even within the same country, each region or even each family has their own way of doing things.

We worked to update the filling for this recipe into something flavorful but simple. I’m not a big fan of olives or raisins, which are often included in many savory empanada fillings. Nor do I have much time to hard boil eggs, another ingredient you’ll frequently find. However, if you prefer to add those ingredients, then feel free to!

How to make empanada dough:

You’ll need:

  • Water
  • Butter
  • All-purpose flour
  • Salt
  • Paprika (optional)

The homemade empanada dough recipe is very similar to a basic French choux pastry but without the eggs. It may seem weird to start a dough in the saucepan if you aren’t familiar with this method, but it is seriously one of the quickest and easiest empanada dough recipes to work with.

To make the dough, start by heating water and butter in a medium saucepan over medium heat, until the butter is melted. Whisk together flour, salt, and paprika in a large bowl, making a well in the center. Pour a little of the warm butter mixture into the well. Mix with your fingertips to make a wet paste before pouring in the remaining liquid, working the dough until wet and oily. Wrap the pastry dough in plastic.

It does need to chill for a minimum of 2 hours, so keep that in mind as you plan this recipe! You can make and refrigerate the dough up to 2 days ahead of time so long as it’s well wrapped in plastic. I have not tried the dough with whole wheat flour, but feel free to start by substituting only half the all-purpose with white whole wheat flour (preferably).

For the beef empanada filling:

The recipe below is for a very basic yet flavorful beef filling. Feel free to omit or change practically anything from the veggies to the spices – it’s meant to be customized! Note that the filling recipe makes a generous amount. If you have leftovers, feel free to store them in the fridge. I like to use it for lettuce wraps, scrambling with eggs, or filling a burrito. Leftovers from other meals (like cooked meat or even mashed potatoes) also make great empanada fillings! Check out my other recipes for Breakfast Empanadas and Chorizo Empanadas! Even plain cheese empanadas are scrumptious.

Can I double this recipe?

Yes! Simply double all ingredients, but use a stand mixer fitted with the paddle attachment to combine the wet and dry dough ingredients. Combining such a large amount of flour by hand results in an uneven dough that won’t roll out or hold its shape as nicely. If you don’t have a stand mixer, simply make two batches of the dough as written separately.

How to assemble empanadas:

  1. This is definitely the most time consuming part of making empanadas, so get your friends and family involved in the process to make it fun and fast!
  2. Tear off golf-ball sized pieces of the chilled dough and roll into balls.
  3. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles.
  4. Place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using. Be sure not to overfill your empanadas as you assemble, which is easy to do. Use a little less than you think to prevent any holes or tears in the dough and to prevent them from bursting open as they bake.
  5. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
  6. Brush with an egg wash and bake.

Is it better to bake or fry empanadas?

These empanadas are baked, not fried (though no one would ever guess, they’re so good). I prefer baking for ease but also for perfectly crispy and flaky empanadas. Plus, you don’t have to worry about stinking up your kitchen with the aroma of frying oil, or cleaning up the mess of deep frying.

How long to bake empanadas?

I baked mine for 20 minutes, until golden brown. If you make empanadas that are smaller or bigger than the size created in the recipe, make sure to adjust the baking time accordingly.

What to serve with Beef Empanadas:

  • Salsa
  • Sour cream
  • Guacamole
  • Pickled red onions
  • Mexican street corn

How to store empanadas:

Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. Reheat in a 400°F oven until the crust has re-crisped and the filling is warmed through, about 5 to 7 minutes.

How to make empanadas ahead of time:

The dough can be wrapped in plastic and stored in the fridge for two days before using. The filling can also be cooked and stored in an airtight container in the fridge for a day. The assembled unbaked empanadas can also be covered in plastic and stored in the fridge for up to 2 days, no need to change the baking time.

How to freeze empanadas:

Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.

Fully baked empanadas can also be frozen, though they lose a bit of their flaky texture. To prevent freezer burn, wrap them individually in plastic wrap. To reheat, unwrap as many empanadas as you want and warm in a 300°F oven or toaster oven, about 10 minutes.

More Recipes You’ll Love:

PURE HEAVEN! I could eat these every day. They can be made ahead of time, are totally customizable, and are baked NOT fried!

4.91 from 61 votes

How to make
Beef Empanadas

Yield: 20 empanadas
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Time 2 hours 10 minutes
Total Time: 3 hours
Beef Empanadas feature a flavorful beef filling wrapped in flaky, buttery pastry. I'm showing you step-by-step how to make empanadas that are baked instead of fried. These crowd-pleasers can be made ahead of time too!

Ingredients

For the Dough:

  • 1 cup water
  • 1 1/2 sticks (170 grams) unsalted butter
  • 2 3/4 cups (349 grams) all-purpose flour
  • 2 teaspoons salt
  • Pinch of paprika

For the Beef Filling:

  • 3 tablespoons olive oil, divided
  • 1 pound ground beef (85-90% lean)
  • 1 small yellow onion, peeled and minced
  • ½ red bell pepper, cored, seeded, and finely diced
  • ½ green bell pepper, cored, seeded, and finely diced
  • ½ cup frozen peas
  • 2 cloves garlic, finely minced
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cumin
  • ¼ cup beef broth
  • 1-2 tablespoons tomato paste (to preference)
  • 1 small russet potato, peeled, finely diced, and boiled*
  • 3 scallions, trimmed and chopped
  • 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), optional

For the Egg Wash:

  • 1 egg
  • 3 tablespoons water

Directions

For the dough:

  1. In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
  2. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

For the filling:

  1. Heat 2 tablespoons of oil in a large skillet over medium heat. Saute the beef, cooking until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.
  2. With the remaining 1 tablespoon olive oil and 2 tablespoons of drippings, sauté the yellow onion until translucent, 10-15 minutes. Then add the bell peppers, peas, garlic and seasonings.

  3. After a few minutes, deglaze the pan with ¼ cup of beef broth, then add 1-2 tablespoons of tomato paste (to preference).
  4. Once the tomato paste has dissolved, mix in the beef and potatoes. Remove from heat.

To assemble:

  1. Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
  2. Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
  3. Bake empanadas until golden brown, about 20 minutes. Serve warm.
  4. Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.

Recipe Video

Recipe Notes

*May use cooked potato leftovers as well. If using fresh uncooked potato, in a small saucepan, fill ⅔ with water and bring to boil over high heat. Meanwhile, peel and finely dice the potato. When water is boiling, reduce heat to medium and add potato, cooking until the potato can easily be pierced with a fork, about 10 minutes. Drain in colander.
Course : Side Dish
Cuisine : Mexican
Keyword : beef empanadas, empanadas, how to make empanadas

This post was originally published in 2015 and recently updated with new photos and recipe improvements in 2022. Photos by Joanie Simon.

June 2022 Baking Challenge

This recipe was the June 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s empanadas:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Cassie — June 10, 2022 at 5:00 pm

    Absolutely delicious and rather easy!

  2. #
    Carla — June 10, 2022 at 1:08 pm

    Absolutely delicious! My twins who normally don’t eat mince also ate these and LOVED THEM! Haha I’m glad I made a big batch and froze some too.

    • #
      Kiersten @ Handle the Heat — June 10, 2022 at 2:21 pm

      So thrilled to hear that, Carla!! 🙂

  3. #
    Margaret G — June 10, 2022 at 11:53 am

    Rating didn’t stick to my other comment – 5 STARS!

  4. #
    Margaret G — June 10, 2022 at 11:51 am

    These were delicious! The recipe was easy to follow and they were so good my mom has already asked me to make them again!

    • #
      Kiersten @ Handle the Heat — June 10, 2022 at 2:20 pm

      So happy to hear you loved these empanadas, Margaret!! 🙂

  5. #
    Michael Dwyer — June 9, 2022 at 11:52 am

    These look and taste wonderful! They are a big party/potluck hit too.

    I found the 5″ rounds to work better at closer to 1/8″ than 1/4″. Not only is this easier to work with, you get a few more empañadas from the dough (which is magnificent too). And more are needed, as two batches of dough still left enough filling for a *third* batch. (It will go into burritos instead, however.) Next time, I think I will mix the scallions and cheese into the filling and skip the “sprinkle” process. Another idea is to weigh the full lump of dough, divide by 20 (or 15), and make that many equal-sized balls of dough at one time for efficiency and consistency. (I found those balls easier to press with a plate than to roll with a roller. An old melmac plate with a narrow rim on the bottom was a real boon!)

    • #
      Kiersten @ Handle the Heat — June 10, 2022 at 7:52 am

      So thrilled to hear you loved these empanadas, Michael! Great tips, too!! 🙂

  6. #
    Meliss Lankheet — June 8, 2022 at 1:11 pm

    These are perfect! Made them for an appetizer at a. Event an EVERYONE was raving about them and asking for the recipe!

    • #
      Kiersten @ Handle the Heat — June 9, 2022 at 7:24 am

      That’s so wonderful to hear!! Thank you so much for letting us know!!

  7. #
    Mikhael Grundhofer — June 7, 2022 at 7:14 pm

    Would definitely make again! My kids are in love with these!

    • #
      Kiersten @ Handle the Heat — June 8, 2022 at 6:50 am

      So happy to hear that you and your kids loved these empanadas, Mikhael!!

  8. #
    Kasey — June 5, 2022 at 3:44 pm

    Delicious! The dough wasn’t as complicated as I anticipated, and I think I’d get faster at putting the empanadas together if I tried the recipe again. So many good flavors and the flaky and buttery dough was so good.

    • #
      Kiersten @ Handle the Heat — June 6, 2022 at 1:58 pm

      So happy to hear that you enjoyed these empanadas, Kasey!!

  9. #
    Susie Ryan — June 5, 2022 at 9:42 am

    I made the Beef Empanadas and they were the perfect little appetizer for a party I went to. Cant wait to try another of Tessa’s empanada recipes!

  10. #
    Russ Brown — June 2, 2022 at 10:48 am

    Every time I try and get one of your Charts nothing happens. I just clicked on, “Get my free Cookie Customization Chart” andnoyhing

    • #
      Kiersten @ Handle the Heat — June 2, 2022 at 12:53 pm

      Hi Russ! I’m sorry you are having issues with our website! Maybe you have a pop-up blocker on? I would advise trying a different browser, or having a look at your settings. When you click on the banner for the Cookie Customization Chart (or any of our other fabulous cheat sheets or guides), a little window should pop up, asking for your email address, so we can email the requested guide to you directly! If you continue to have issues, please email us at [email protected] and we would be more than happy to email the guide to you directly 🙂

  11. #
    Kelly Olson — June 2, 2022 at 8:27 am

    What an AWESOME dough and filling recipe! I was creative with the filling as I had leftovers to use and it was perfect! I did overstuff my empanadas but that’s all part of the learning! Great recipe Tessa!

    • #
      Kiersten @ Handle the Heat — June 2, 2022 at 12:44 pm

      SO excited to hear that you loved these empanadas, Kelly!! 🙂

  12. #
    Flavia Basso — June 2, 2022 at 6:05 am

    We eat empanadas every week in Argentina!

    • #
      Kiersten @ Handle the Heat — June 2, 2022 at 12:43 pm

      I hope you give our version a try, Flavia! Let us know what you think if you do!! 🙂

    • #
      Michael Dwyer — June 9, 2022 at 11:55 am

      The first empañadas we ever had were provided by a transplant from Argentina!

  13. #
    Linda. Miller — March 3, 2022 at 4:45 pm

    I’d love to try your recipe but all these ads are pasted over your content and i can’t make them move.

    • #
      Emily — March 4, 2022 at 10:10 am

      So sorry to hear that, Linda! There should be a small “x” to close the ad; however, this is something we’re actively working on to improve. If this happens again, please take a screenshot of what you’re seeing and email me at [email protected] so I can share it with our tech team. In the meantime, if you click on the print icon for any of our recipes, it will “reformat” the recipe without ads, here is a link. I hope that helps!

  14. #
    JOYCE — January 2, 2022 at 11:23 am

    This sounds and looks delicious ! I will try it soon! Please send more MEXICAN RECIPES WE LOVE “THEM”

  15. #
    Dena — April 28, 2021 at 3:57 pm

    I made this before.It was a big hit for us.This recipe was extremely easy too.Thanks

  16. #
    Adrian — April 18, 2021 at 2:19 pm

    I would like to learn to make Empanadas!

  17. #
    Samuel — January 31, 2021 at 9:23 am

    I like your complete list of ingredients instead of sending me to buy crust for the cover.
    Thanks

  18. #
    Roxana — January 24, 2021 at 7:31 pm

    It was delicious. My husband and I liked them. My grandma makes some similar to these but fry them. She won’t really share her recipe so I was glad to find this recipe, these were pretty close. I will be making them again

    • #
      Tessa — January 25, 2021 at 2:32 pm

      So glad to hear this!

  19. #
    Serena — December 19, 2020 at 6:23 pm

    They sound wonderful and I can’t what to make these. I am thinking string cheese instead of potatoes might be great. What do you think.

  20. #
    abhy — December 2, 2020 at 3:46 am

    The word “choux” in French means “cabbage”. I think you were looking for the word “roux”, which means the flour/butter base from which sauces may be made. It sounds like it from the description.

    • #
      Tessa — December 2, 2020 at 4:54 pm

      Hi Abby! Choux pastry is a European pastry dough. Hope that clears up the confusion!

    • #
      Bridget Gander — September 12, 2021 at 1:48 am

      Haha profiteroles, cream puffs etc are all made of choux pastry and when cooked resemble little cabbages.

  21. #
    lourdes araujo — December 1, 2020 at 11:10 am

    PARABENS POR ESSAS MARAVILHOSAS RECEITAS JA DEVOREI SO EM OLHAR

    LOURDES

  22. #
    mariko ventura — October 26, 2020 at 3:13 pm

    Empanadas are Argentinian and not usually considered Mexican.

  23. #
    Clyde Hopson — August 21, 2020 at 11:14 am

    would that be self rising or all purpose flour.

  24. #
    dennis vasquez — July 28, 2020 at 4:28 am

    Awesome sauce

  25. #
    Bhavesh — May 26, 2020 at 12:43 am

    This empanadas recipe is really great. An amazing empanadas recipe for any occasion.I really like this recipe. Also here i have a special homemade empanadas recipe. Check out the recipe here: https://www.foodybud.com/homemade-empanadas/

  26. #
    Bhavesh — May 26, 2020 at 12:41 am

    This empanadas recipe is really great. An amazing empanadas recipe for any occasion. Loved this recipe. Also here i have a special homemade empanadas recipe. Check out the recipe here: https://www.foodybud.com/homemade-empanadas/

  27. #
    Diana — May 15, 2020 at 10:53 am

    Have been making these the last 2 wks … the best pastry recipe yet. Can’t keep enough to freeze.

  28. #
    Ron — April 28, 2020 at 7:28 am

    Great dough. The filling needs a little more flavor. I added more cumin and some taco seasoning. As always it’s about personal taste preferences. I convinced my picky eater 9 year old that they were taco pies. He loved them.

  29. #
    Deborah Edwards — April 25, 2020 at 8:06 am

    This recipe sounds sooooo delicious, I will be making these soon. Seems totally easy to do. I thank you for showing us how to put these together. Can’t wait to get started.

  30. #
    linda gaymon — March 16, 2020 at 3:53 pm

    I have been trying to make these for my son can’t get dough to stay together so made my own this time and try tomorrow with your dough.
    thanks Linda in sc

    • #
      Amy Jackson — March 30, 2020 at 7:47 am

      @Linda Gaymon – curious to know if the dough was able to stay together? I want to try these for my son’s birthday, he’s been asking. 🙂

  31. #
    Deneen — May 31, 2019 at 11:34 am

    I would love to make this for an upcoming party but would have to bake it a day or two in advance, do you think this is something that can be done and then eaten at room temperature that day?

  32. #
    Kathleen Fox — April 21, 2019 at 6:43 pm

    I was very impressed with your video & hope to follow it even more now that I’m starting to branch out more in making my own pastries. A few years ago, after I retired, I started making my own meals to get healthy & lose a lot of weight. 3 1/2 yrs later I did just that & with a good exercise program I lost a lot of weight. Now I’m interested in learning how to make some different types of desserts or grab & run meat pies. Empanadas meet that category. Just finished making my first batch of 36 but forgot to take a photo. It was for Easter & I’ve been rushed. Guess they were a hit! Saw some taking several at a time. I’m going with your complete recipe for my next batch. I look forward to seeing more recipe video’s in the future. Thanks for sharing!!

  33. #
    W.Cass — March 17, 2019 at 10:41 am

    Really liked your video Easy to understand and I’m going to try these. Thank you.

  34. #
    Jacquie — March 13, 2019 at 4:59 pm

    Can these be made gluten free using bob red mill flour one for one?
    Thank you

    • #
      Bridget Gander — September 12, 2021 at 1:41 am

      Did anyone try with gluten free flour yet?

  35. #
    Kd cinch — February 28, 2019 at 10:25 pm

    I really love these. The dough is just what I’ve been looking for. But don’t kid us. Flakey comes from butter layered thru, puffs (steams) while baking. This dough does not because the butter is hot and melted. It is not a pie crust. It is elastic, and very nice to handle in this application. It bakes up great and is easy to handle as a hand pie. Just fill it with something you like. It’s better moist. And don’t be skimpy. The dough will stretch over. I’m trying to bake frozen ones to see if that works as i write…looks ok from the oven. The test will be if the inside is cold or not. Hope you all enjoy as much as i.

  36. #
    David Whalen — February 3, 2019 at 6:40 am

    Hello,
    I am wondering if it is possible to make these half-moon-shaped pies in the following way:

    1. Make them up as you have described.
    2. Immediately deep fry them.
    3. Freeze them.
    4. Later remove from the freezer, place on cookie sheet while still frozen, and then reheat/warm up in one’s home oven.

    Am asking this question because I often make baked goods for Food Banks and MUST deliver them to these organizations in a frozen state. Would REALLY prefer that they are deep fried, as opposed to baked. Thanks so much.

  37. #
    Valerie — January 30, 2019 at 5:54 pm

    These look delicious…can’t wait to try…Thank you for sharing.

  38. #
    Kristal — January 15, 2019 at 2:28 pm

    Im using Hashbrown potatoes, boiled, with the rest of the ingredients. Will let you know how they turn out!!

  39. #
    Georgina — January 7, 2019 at 9:48 am

    Can wait to try them out!

  40. #
    Wayne — December 8, 2018 at 1:40 pm

    Hi Tessa. Enjoy your recipes and videos. Thanks.

    I am looking for an Empanada dough recipe that will give me a lighter and flaky dough. I know that when using butter it is important to process the butter in pieces and to keep the butter as cold as possible. Cold water too.

    Your recipe here seems to break all the rules by melting the butter in water first then adding the flour.
    Can you still obtain a flaky finished product using this method or is the cold method still better?

    Thanks for your reply

    Wayne

  41. #
    EBlack — November 23, 2018 at 4:38 pm

    Can you freeze these and cook later.

  42. #
    Donna — October 3, 2018 at 7:02 am

    I haven’t tried it yet

  43. #
    Robin — April 18, 2018 at 1:26 pm

    I can’t wat to try these. They look fabulous.

  44. #
    Sam — October 13, 2017 at 3:10 pm

    i’ve been wondering, will this dough work for a regular pie crust? im too lazy to rub butter into flour and such, and this dough process is as easy as it gets

  45. #
    Arlene Kuldip — September 7, 2017 at 12:59 pm

    I love Empanada it’s one of my favorite pastries. I make it vegetrian I use peas and potatoes.I am a vegetrian. Thanks for sharing your awesome recipes

  46. #
    Al — July 27, 2017 at 5:04 pm

    I like that the video was straight to the point & you didn’t use unnessary wordy chat. Very professional. Now I got to try it.

  47. #
    veora piltingsrud — June 24, 2017 at 9:44 am

    Awesome empanada recipe.

  48. #
    Sandra Gunter — May 21, 2017 at 1:54 pm

    What type of flour do you use?

  49. #
    Beth Boline — March 4, 2017 at 5:02 pm

    I just made these, and they were delicious & flaky. They were easy enough to get right, but just difficult enough to earn bragging rights.

  50. #
    Veronica — February 16, 2017 at 8:14 pm

    Love this recipe! I doubled the spices and my husband & friends loved them. The recipe made 16 5 1/2 circles. I used my bread hook in my upright mixer to mix dough chilled overnight and it turned out fantastic.

  51. #
    Angie — December 31, 2016 at 1:20 pm

    What kind of flour needed To make empanadas

  52. #
    Tessa C — September 22, 2016 at 7:41 pm

    Made these tonight! Such a success!! Substitued the ground beef for turkey for something a little leaner(even though it’s still loaded with butter!) very delicous! Made the dessert ones too! The hardest part for me was making evenly level dough but overall good! Thank you!

  53. #
    Becky T — March 16, 2016 at 8:48 am

    How long can I keep this dough in the refrigerator ? One day, two, a week?

  54. #
    Roger Hall — February 27, 2016 at 6:06 am

    I made your dough yesterday, it was very easy and worked out great. Instead of using your filling I used my own recipe for a Puerto Rican version of empanadas called Pastelillos. They turned out fantastic thank you so much for your recipe as I will never buy the discos (Goya) again. Awesome website!

  55. #
    Tori K — February 21, 2016 at 3:08 pm

    We made the dough and it just fell apart. We couldn’t even roll it. Disappointed we couldn’t make them 🙁

    • #
      Tessa — February 23, 2016 at 10:48 am

      That’s really strange I’ve never encountered that problem or had that complaint from anyone else. Is it possible an ingredient was mis-measured?

  56. #
    Kay Goodrow — June 15, 2015 at 7:49 am

    My daughter and my husband found these to be tasteless. When u drain the fat off there goes all the flavor(not the oil but the spices).

  57. #
    CINDY M ROBINSON — June 11, 2015 at 9:04 am

    YUMMY!
    THIS IS A BIG THUMBS UP! ALL YOUR RECIPES ARE WONDERFUL,
    THANK YOU!

  58. #
    Ursula — June 11, 2015 at 5:25 am

    oops!! Found them 🙂 Can’t wait to check them out!

  59. #
    Ursula — June 11, 2015 at 5:23 am

    Great video! I’ill be making these real soon. Do you have any more videos I can check out?

    • #
      Dena — April 28, 2021 at 3:53 pm

      I made this before& it was a big hint for us.It was extremely easy too.

  60. #
    Gaby — June 10, 2015 at 6:36 pm

    Great video!! They look great, banana nutella is perfect for my sweet tooth!!

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