How to Make Empanadas

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.