Dinner

Empanadas

Name: Empanadas
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; ½ teaspoon baking powder; 6 tablespoons cold unsalted butter, cubed; ¼ cup cold shortening or cold butter, cubed; 5-6 tablespoons ice water; ½ pound ground beef; 1 medium potato, peeled and diced small; ½ medium onion, diced; ½ red bell pepper, diced; 2 cloves garlic, minced; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ¼ teaspoon cayenne pepper; ½ teaspoon salt; ¼ cup green olives, sliced; 1 egg, beaten; 1 tablespoon water

Golden, flaky pastry pockets filled with savory ground beef, potatoes, and peppers in a Latin-spiced filling. These portable hand pies are perfect for weeknight dinner or make-ahead entertaining.

479calper serving 13gprotein 40gcarbs 30gfat 50min prep 25min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Empanadas — common questions

Can I make empanadas ahead and freeze them?

Yes, assemble uncooked empanadas on a baking sheet, freeze for 2 hours, then transfer to freezer bags for up to 3 months. Bake directly from frozen at 375°F for 30-35 minutes until golden; no thawing needed.

What's the most common mistake with empanada pastry?

Using warm butter or shortening, or handling the dough too much, which develops gluten and makes the pastry tough instead of flaky. Keep all ingredients cold, work quickly, and handle the dough minimally.

Can I fry empanadas instead of baking them?

Yes, heat oil to 350°F and fry uncooked empanadas 2-3 minutes per side until golden. Cool on paper towels. Fried empanadas are crispier but absorb more fat; baked ones are lighter.

What should I serve with empanadas?

Serve warm with chimichurri sauce (parsley, garlic, oregano, red wine vinegar, and olive oil), or a simple sour cream dollop for dipping.

How do I store and reheat empanadas?

Store cooled empanadas in an airtight container at room temperature for 2 days, or refrigerated for 5 days. Reheat in a 350°F oven for 12-15 minutes until warmed through and re-crisped, not the microwave.

Can I use a different filling?

Yes; try chicken with peppers, cheese and poblano peppers (vegetarian), or ground pork with similar seasonings. Keep the total filling amount at 1 tablespoon per empanada and ensure the filling is cooled before assembling.