These golden-brown homemade empanadas offer the perfect combination of flaky pastry and savory filling, ready in under 2 hours. A beloved Latin American dish that brings comfort and satisfaction to any table, these hand-held delights pack 10g of protein and just 209 calories per serving.
Whether served as an appetizer, snack, or main course, the buttery crust and hearty filling make these empanadas an irresistible treat that’s worth every minute of preparation.
For the Perfect Empanada Filling
- Olive Oil & Aromatics: 2 tablespoons olive oil, 2 white onions, 3 garlic cloves – forms the flavorful base
- Vegetables: Red bell pepper, green onions, olives – adds color and texture
- Seasonings: Chili powder, cumin, paprika, oregano, beef bouillon – creates authentic Latin flavors
- Main Protein: 1 lb lean ground beef – key for a hearty filling
- Finishing Elements: Hard-boiled eggs, parsley – adds richness and freshness
For the Flaky Dough
- Dry Base: 4 cups flour, 2 teaspoons salt – foundation for perfect pastry
- Fats: ½ cup butter (room temp), 2 tablespoons oil – creates flaky layers
- Binding Agents: 1 egg, ¾-1 cup warm water – holds everything together
Step-by-Step Instructions
- Prepare the Filling: Sauté onions until tender, add garlic and peppers for aromatics
- Season & Cook: Add spices and brown the beef until perfectly cooked
- Rest & Chill: Let mixture cool, add remaining ingredients, refrigerate for at least 1 hour
- Make the Dough: Combine ingredients, form into a ball, rest for 1 hour
- Shape & Fill: Roll dough, cut circles, add filling, seal edges carefully
- Choose Your Cooking Method:
– Bake at 375°F for 25-30 minutes until golden
– Or fry at 365°F for 1-2 minutes per side
Cooking Techniques
You can make these empanadas two ways – baked or fried! Both methods give amazing results. Baking creates a lovely golden-brown crust that’s a bit lighter, while frying gives you that extra-crispy exterior that many people love.
If you’re frying, remember that chilling the filled empanadas for 20 minutes helps them keep their shape in the hot oil. A thermometer really helps here – 365°F is your sweet spot for perfectly crispy empanadas.
Storage Tips
These empanadas are perfect for making ahead! The filling can stay fresh in the fridge for up to 3 days, which makes party prep so much easier. Once your empanadas are cooked, they’ll keep well in an airtight container in the fridge for 3-4 days.
You can also freeze them! Just place the cooked empanadas in a freezer bag, and they’ll stay good for up to 3 months. Warm them up in a 350°F oven until they’re heated through – about 10-15 minutes.
Serving Suggestions
These tasty empanadas are wonderful on their own, but they really shine with some simple sides! Try serving them with a fresh chimichurri sauce, or keep it simple with your favorite salsa. A light green salad makes a perfect partner to balance out the rich filling.
For a party spread, cut them into smaller portions and serve with lime wedges and a variety of dipping sauces. They’re great warm or at room temperature, making them perfect for gatherings!
Empanadas
Equipment
- Baking sheet
- Rolling Pin
- Large Bowl
Ingredients
For the filling:
- 2 Tablespoons olive oil
- 2 whole white onions chopped (about 4 cups)
For the dough:
- 4 cups flour
Instructions
- Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
- Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
