How To Make Empanadas (& 4 Delicious Recipes) | Tastemade
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Recipes in this Video
7 recipes
Empanadas are a beloved dish across Latin America, with roots tracing back to Spain. In Venezuela, they are often filled with savory ingredients like beef, cheese, or chicken, and enjoyed as a snack or meal. Traditionally served at gatherings and celebrations, these hand-held pastries have become a staple in Venezuelan cuisine. Today, empanadas are enjoyed globally, with countless variations reflecting local flavors and ingredients.
Ingredients
- ●flour
- ●water
- ●salt
- ●butter
- ●ground beef
- ●onion
- ●garlic
- ●bell pepper
- ●cumin
- ●paprika
- ●egg
- ●black olives
- ●cheese
- ●parsley
- ●vinegar
- ●oil
Instructions
- 1Mix flour, salt, and butter in a bowl until crumbly.
- 2Gradually add water until a dough forms; knead until smooth.
- 3Cover the dough and let it rest for 30 minutes.
- 4Heat oil in a skillet over medium heat; sauté onion, garlic, and bell pepper until softened.
- 5Add ground beef, cumin, and paprika; cook until browned, about 5-7 minutes.
- 6Stir in chopped black olives, cheese, and parsley; remove from heat and let cool.
- 7Roll out the dough on a floured surface to about 1/8 inch thick.
- 8Cut circles from the dough using a cutter or glass.
- 9Place a spoonful of filling in the center of each circle.
- 10Fold the dough over to form a half-moon shape; seal edges by pressing with a fork.
- 11Heat oil in a deep pan over medium heat; fry empanadas until golden, about 3-4 minutes per side.
- 12Drain on paper towels and serve hot.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey offers lower fat content while ground pork is often less expensive.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free option, while margarine is often more affordable.
black olives
Healthier: green olives
Cheaper: capers
Green olives are lower in sodium, and capers can add a similar briny flavor.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast is a healthier, dairy-free alternative, while processed cheese is often cheaper.
Techniques
mixingsautéingrollingfrying
Equipment
mixing bowlskilletrolling pincutting boardfrying panslotted spoon
🌶️🌶️🌶️Lowglutendairy
Also Known As
EmpanaditaEmpanadilla
Ingredients
- ●1 lb ground bison
- ●1 cup diced onions
- ●2 cloves garlic, minced
- ●1/2 cup diced bell peppers
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh cilantro
- ●1 package empanada dough (about 12 discs)
- ●1 egg (for egg wash)
- ●Oil for frying
Instructions
- 1In a skillet over medium heat, add the ground bison and cook until browned, about 5-7 minutes.
- 2Add the diced onions, garlic, and bell peppers to the skillet. Cook until the vegetables are soft, about 5 minutes.
- 3Stir in the cumin, paprika, salt, and black pepper. Cook for another 2 minutes to combine the flavors.
- 4Remove the skillet from heat and stir in the chopped cilantro. Let the filling cool slightly.
- 5Preheat the oil in a deep fryer or a large pot to 350°F (175°C).
- 6Take one empanada disc and place about 2 tablespoons of the bison filling in the center.
- 7Fold the disc over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 8Repeat with the remaining discs and filling.
- 9In a small bowl, beat the egg and brush it over the top of each empanada for a golden finish.
- 10Carefully place the empanadas in the hot oil, frying in batches until golden brown, about 3-4 minutes per side.
- 11Remove the empanadas and drain on paper towels before serving.
Equipment
skilletdeep fryer or large potmixing bowlforkpaper towels
Ingredients
- ●2 cups pulled pork
- ●1 cup shredded cheese (cheddar or Monterey Jack)
- ●1/2 cup diced onions
- ●1/4 cup chopped cilantro
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 package empanada dough (about 12 discs)
- ●1 egg (for egg wash)
- ●oil (for frying)
Instructions
- 1In a large bowl, combine the pulled pork, shredded cheese, diced onions, chopped cilantro, cumin, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2Take one empanada disc and place about 2 tablespoons of the pulled pork mixture in the center.
- 3Fold the disc in half to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for extra security.
- 4Repeat the process with the remaining empanada discs and filling.
- 5In a large skillet, heat oil over medium heat for frying. You need enough oil to submerge the empanadas partially.
- 6In a small bowl, beat the egg to create an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.
- 7Carefully place the empanadas in the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown.
- 8Once cooked, remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.
- 9Serve warm with your choice of dipping sauce, such as salsa or guacamole.
Equipment
large bowlskilletforkpaper towelssmall bowl
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and diced
- ●1/4 cup cold water
- ●2 ripe peaches, peeled and diced
- ●1/4 cup sugar
- ●1 tsp vanilla extract
- ●1/2 cup cream cheese, softened
- ●1 egg, beaten (for egg wash)
- ●1/4 tsp cinnamon (optional)
Instructions
- 1In a large bowl, mix the flour and salt together.
- 2Add the diced butter to the flour mixture and mix until it resembles coarse crumbs.
- 3Stir in the cold water, a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4In another bowl, combine the diced peaches, sugar, vanilla extract, and cinnamon (if using). Set aside.
- 5Preheat the oven to 375°F (190°C).
- 6On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
- 7In the center of each circle, place a spoonful of the peach mixture and a small dollop of cream cheese.
- 8Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 9Brush the tops of the empanadas with the beaten egg.
- 10Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Equipment
mixing bowlrolling pinbaking sheetparchment paperfork
Ingredients
- ●2 cups cooked macaroni
- ●1 cup shredded cheddar cheese
- ●1/2 cup cream cheese
- ●1/2 cup milk
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●1 package empanada dough discs (about 10-12)
- ●1 egg (for egg wash)
- ●Oil for frying
Instructions
- 1In a large bowl, combine the cooked macaroni, cheddar cheese, cream cheese, milk, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
- 2Take an empanada dough disc and place about 2 tablespoons of the macaroni and cheese mixture in the center.
- 3Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 4Repeat the process with the remaining dough and filling.
- 5In a small bowl, beat the egg to create an egg wash. Brush the tops of the empanadas with the egg wash.
- 6Heat oil in a deep frying pan over medium heat. Once hot, carefully add the empanadas in batches, frying until golden brown on both sides, about 3-4 minutes per side.
- 7Remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.
- 8Serve warm with your favorite dipping sauce.
Equipment
large bowlfrying panforkpaper towelssmall bowl
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup unsalted butter, chilled and diced
- ●1/4 cup cream cheese, softened
- ●1/2 tsp salt
- ●1/4 cup cold water
- ●1 cup cooked chicken, shredded
- ●1/2 cup cream cheese, softened
- ●1/4 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, combine the flour and salt. Add the diced butter and cream cheese, mixing until the mixture resembles coarse crumbs.
- 2Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 3In another bowl, mix the shredded chicken, cream cheese, green onions, garlic powder, onion powder, and black pepper until well combined.
- 4Preheat the oven to 375°F (190°C).
- 5On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
- 6Place a spoonful of the chicken mixture in the center of each circle.
- 7Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 8Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- 9Bake in the preheated oven for 25-30 minutes or until golden brown.
- 10Remove from the oven and let cool slightly before serving.
Equipment
mixing bowlrolling pinbaking sheetparchment paperfork
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and diced
- ●6-8 tbsp ice water
- ●1 cup cooked chicken, shredded
- ●1/2 cup onion, finely chopped
- ●1/2 cup bell pepper, finely chopped
- ●1/2 cup corn kernels
- ●1 tsp cumin
- ●1/2 tsp paprika
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, mix the flour and salt together.
- 2Add the diced butter to the flour mixture and mix until it resembles coarse crumbs.
- 3Stir in the ice water, a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4In a skillet, sauté the onion and bell pepper over medium heat until soft.
- 5Add the shredded chicken, corn, cumin, paprika, black pepper, and salt. Cook for another 5 minutes, then remove from heat and let cool.
- 6Preheat the oven to 375°F (190°C).
- 7On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
- 8Place a spoonful of the chicken mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal.
- 9Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- 10Bake in the preheated oven for 25-30 minutes or until golden brown.
Equipment
mixing bowlskilletrolling pinbaking sheetparchment paperplastic wrap
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