Delight in the world of empanadas with our roundup of 20 savory recipes that promise to spice up your mealtime! Whether you’re craving a quick dinner solution or eager to explore the rich flavors of comfort food, these hand-held delights are perfect for any occasion. Dive into our list and discover the endless possibilities that await in every delicious bite. Let’s get cooking!
Beef and Cheese Empanadas
Just when you thought comfort food couldn’t get any better, here come Beef and Cheese Empanadas—crispy, golden pockets of joy stuffed with savory beef and melty cheese. Perfect for snacking or feasting, no judgment here.
Ingredients
- 1 lb ground beef (the good stuff)
- A couple of cups of shredded cheddar cheese
- 1 diced onion (because flavor)
- A splash of olive oil
- 1 tbsp cumin (for that kick)
- Salt and pepper (duh)
- 2 cups all-purpose flour (the backbone)
- 1/2 cup water (to bring it all together)
- 1 egg (for that golden shine)
Instructions
- Heat a splash of olive oil in a pan over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
- Add the ground beef to the pan. Break it up with a spoon and cook until no longer pink, about 5 minutes. Sprinkle in the cumin, salt, and pepper. Mix well and remove from heat. Let it cool slightly, then stir in the cheddar cheese.
- In a bowl, mix the flour and water until a dough forms. Knead it on a floured surface for about 2 minutes until smooth. Pro tip: If the dough feels sticky, add a bit more flour.
- Roll out the dough to about 1/8 inch thickness. Use a round cutter or a bowl to cut out circles.
- Place a spoonful of the beef and cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal. Pro tip: Wetting the edges slightly helps them stick better.
- Beat the egg and brush it over the empanadas for that golden finish. Bake at 375°F for 20-25 minutes, or until golden brown.
- Let them cool for a couple of minutes before serving. Pro tip: They’re even better with a side of spicy mayo or salsa.
Absolute perfection—crispy on the outside, juicy and cheesy on the inside. Serve them up at your next game night or pack them for a picnic, and watch them disappear.
Chicken Empanadas with Olives
Just when you thought empanadas couldn’t get any better, we’re stuffing them with juicy chicken and briny olives. These handheld delights are your next obsession—crispy, savory, and packed with flavor.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup chopped green olives
- 1/4 cup diced onion
- A splash of olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- A couple of premade empanada discs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat a splash of olive oil in a pan over medium heat, then sauté the diced onion until translucent, about 3 minutes.
- Add the shredded chicken, chopped olives, cumin, and smoked paprika to the pan. Stir to combine and cook for another 2 minutes. Tip: Let the filling cool slightly to make handling easier.
- Lay out the empanada discs on a clean surface. Spoon about 2 tbsp of the chicken mixture onto the center of each disc.
- Fold the discs over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Don’t overfill to prevent bursting during baking.
- Brush the tops with beaten egg for a golden finish. Tip: Egg wash is your secret weapon for that bakery-perfect shine.
- Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
Unbelievably crispy on the outside, with a tender, flavorful filling that’s got just the right amount of kick from the olives. Serve these with a side of spicy aioli for dipping, or pack them for a picnic—they’re just as good at room temperature.
Spinach and Cheese Empanadas
Hungry for a snack that packs flavor and fun into every bite? These Spinach and Cheese Empanadas are your golden ticket—crispy, cheesy, and downright irresistible.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 stick of cold butter, cubed
- A splash of cold water
- 1 cup of chopped spinach, squeezed dry
- 1 cup of shredded mozzarella
- A couple of tablespoons of cream cheese
- 1 egg, beaten (for that golden shine)
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Mix the flour and salt in a big bowl. Toss in the butter, then use your fingers to rub it in until it looks like breadcrumbs.
- Add water, a splash at a time, until the dough comes together. Tip: Don’t overwork it, or you’ll lose that flaky texture.
- Roll the dough out on a floured surface to about 1/8-inch thick. Cut into circles—a glass works if you don’t have a cutter.
- In another bowl, mix the spinach, mozzarella, and cream cheese. Spoon a bit onto each dough circle.
- Fold the dough over the filling, crimp the edges with a fork to seal. Tip: A little water on the edges helps them stick.
- Brush each empanada with beaten egg for that Instagram-worthy golden color.
- Bake for 20-25 minutes until they’re golden and crispy. Tip: Let them cool a bit—the cheese inside is lava hot.
Now, these beauties are crispy on the outside, melty on the inside. Serve them with a spicy dip or just devour straight off the tray—no judgment here.
Pork Empanadas with Chimichurri Sauce
Hungry for a flavor-packed handheld? These pork empanadas with zesty chimichurri are your next obsession. Crispy, juicy, and downright addictive—let’s dive in.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 1 lb ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt to taste
- A splash of olive oil
- 1/2 cup fresh parsley, chopped
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- A pinch of red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix 2 cups flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until dough forms. Pro tip: Don’t overwork the dough for flaky empanadas.
- Roll out dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
- Heat a splash of olive oil in a skillet over medium heat. Cook onion and garlic until soft, about 3 minutes.
- Add ground pork, smoked paprika, cumin, and salt. Cook until pork is browned, breaking it up as it cooks.
- Spoon a tablespoon of pork mixture onto each dough circle. Fold over and seal edges with a fork.
- Bake for 20-25 minutes until golden brown. Pro tip: Brush with egg wash for extra shine.
- While baking, whisk together parsley, red wine vinegar, 1/4 cup olive oil, and red pepper flakes for the chimichurri.
- Serve empanadas hot with chimichurri sauce on the side. Pro tip: Double the chimichurri—it’s that good.
Flaky crust gives way to spiced pork, while the chimichurri adds a bright, herby kick. Try stacking them high on a platter for a party—watch them disappear.
Cheesy Corn Empanadas
Snag your snack game with these Cheesy Corn Empanadas—crispy, gooey, and packed with sweet corn and melty cheese. Perfect for on-the-go munching or your next party spread.
Ingredients
- 2 cups of all-purpose flour
- A pinch of salt
- A stick of cold butter, cubed
- A splash of cold water
- 1 cup of sweet corn kernels
- A couple of shredded cheese (cheddar or mozzarella works great)
- 1 egg, beaten (for that golden shine)
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Mix flour and salt in a bowl. Toss in butter cubes, rubbing them into the flour until it looks like breadcrumbs.
- Add cold water, a splash at a time, until dough comes together. Tip: Don’t overwork it; keep it chill for flaky layers.
- Roll dough on a floured surface to about 1/8-inch thick. Cut into circles—use a bowl if you’re freehanding it.
- Spoon a mix of corn and cheese onto each circle. Fold over, seal edges with a fork. Tip: Wet the edges slightly for a better seal.
- Brush each empanada with beaten egg. This isn’t just for looks—it’s your golden ticket to crispiness.
- Bake for 20-25 minutes until they’re golden and irresistible. Tip: Let them cool a bit; that cheese is lava-hot.
Fresh out the oven, these empanadas are a crispy shell with a sweet, cheesy heart. Serve with a spicy dip or just grab one straight off the tray—no judgment here.
Shrimp and Crab Empanadas
Make these Shrimp and Crab Empanadas your next kitchen adventure. They’re packed with flavor, easy to love, and even easier to make.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- A pinch of salt
- 1/4 cup ice water
- 1/2 lb shrimp, peeled and chopped
- 1/2 lb crab meat
- A splash of olive oil
- 1 small onion, diced
- A couple of garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to season
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. This ensures everything bakes evenly.
- In a large bowl, mix flour and salt. Add butter, rubbing it in until the mix looks like breadcrumbs. Tip: Keep everything cold for a flaky crust.
- Gradually add ice water, mixing until a dough forms. Wrap it in plastic and chill for 30 minutes.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- Add shrimp, crab, cumin, paprika, salt, and pepper. Cook for 5 minutes until shrimp is pink. Let it cool slightly.
- Roll out the dough on a floured surface to 1/8 inch thickness. Cut into 6-inch circles.
- Place a spoonful of the shrimp-crab mix on each circle. Fold over, sealing edges with a fork. Tip: Don’t overfill to avoid leaks.
- Brush empanadas with beaten egg for a golden finish. Bake for 25 minutes until crispy.
- Serve hot. These empanadas are crispy outside, juicy inside, and perfect with a side of spicy mayo.
Perfect for parties or a fancy snack, these empanadas bring the beach to your bite. Pair with a cold drink and enjoy the crunch.
Sweet Potato and Black Bean Empanadas
Zesty and packed with flavor, these empanadas are your next go-to snack. **Fold** in the goodness of sweet potatoes and black beans for a bite that’s **unapologetically delicious**.
Ingredients
- 2 cups of mashed sweet potatoes (about 2 medium ones)
- 1 can of black beans, rinsed and drained
- A couple of tbsp of olive oil
- 1 tsp of cumin
- A pinch of salt
- 1 pack of pre-made empanada dough (or homemade if you’re feeling fancy)
- A splash of water (for sealing the dough)
Instructions
- **Preheat** your oven to 375°F. Line a baking sheet with parchment paper.
- **Mix** the mashed sweet potatoes, black beans, olive oil, cumin, and salt in a bowl. Tip: For extra flavor, let the mixture sit for 10 minutes.
- **Roll out** the empanada dough on a floured surface. Cut into circles (about 5 inches in diameter).
- **Spoon** a generous amount of the filling onto one half of each dough circle, leaving space at the edges.
- **Dip** your finger in water and run it around the edge of the dough. Fold the dough over the filling and press to seal. Tip: Use a fork to crimp the edges for a professional look.
- **Place** the empanadas on the prepared baking sheet. Brush the tops with a little olive oil.
- **Bake** for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even cooking.
Golden and crispy on the outside, these empanadas are **soft and savory** inside. Serve them with a side of spicy salsa or avocado crema for an extra kick.
Ham and Cheese Empanadas
Zesty and irresistible, these Ham and Cheese Empanadas are your next snack obsession. Flaky crust, gooey cheese, and savory ham—**boom**, flavor explosion in every bite.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- A splash of ice water
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1 egg, beaten (for egg wash)
- A pinch of salt
Instructions
- Preheat your oven to 375°F—get it hot for that perfect golden crust.
- In a large bowl, mix flour and salt. Toss in the cold butter cubes and pinch them into the flour until it looks like coarse crumbs.
- Add a splash of ice water, just enough to bring the dough together. Tip: Don’t overwork it, or the crust will be tough.
- Roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter or a bowl to cut out circles.
- Place a tablespoon of diced ham and a sprinkle of cheddar cheese in the center of each circle. Fold over and crimp the edges with a fork to seal. Tip: Make sure the edges are sealed tight to keep the cheese from oozing out.
- Brush each empanada with beaten egg for that glossy finish. Tip: This step is your secret to a golden, bakery-worthy look.
- Bake for 20-25 minutes or until they’re golden brown and the cheese is bubbly.
Vibrant and crispy on the outside, melty and rich on the inside—serve these empanadas with a side of spicy salsa or a cool dollop of sour cream to balance the flavors.
Mushroom and Swiss Empanadas
Savory meets cheesy in these Mushroom and Swiss Empanadas—your next obsession. Stuff, fold, bake, and watch them disappear.
Ingredients
- 2 cups of all-purpose flour, plus a dusting for the counter
- A stick of cold butter, cubed
- A splash of ice water
- A couple of cups of sliced mushrooms
- A handful of shredded Swiss cheese
- A pinch of salt and pepper
- 1 egg, beaten for that golden shine
Instructions
- Preheat your oven to 375°F—no guessing, use that oven thermometer.
- Pulse flour, butter, and salt in a food processor until it looks like coarse crumbs. Tip: Keep everything cold for flaky pastry.
- Drizzle in ice water, a tablespoon at a time, until the dough comes together. Wrap it in plastic and chill for 30 minutes.
- Sauté mushrooms in a pan over medium heat until they’re golden and no liquid remains—about 10 minutes. Season with salt and pepper.
- Roll out the dough on a floured surface to 1/8-inch thick. Cut into 6-inch circles. Tip: A bowl works as a perfect cutter.
- Fill each circle with mushrooms and a sprinkle of Swiss cheese. Fold over, seal edges with a fork, and brush with beaten egg.
- Bake on a parchment-lined tray for 20-25 minutes, until golden and puffed. Tip: Rotate the tray halfway for even browning.
Just pulled from the oven, these empanadas boast a crispy shell with a gooey, umami-packed center. Serve with a spicy aioli for dipping or pack them for a picnic—they’re just as good cold.
Lobster Empanadas with Garlic Aioli
Whip up these Lobster Empanadas with Garlic Aioli for a show-stopping appetizer that’s packed with flavor. Perfect for impressing guests or treating yourself to something special.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- A pinch of salt
- 1/4 cup of ice water
- 1 cup of cooked lobster meat, chopped
- A splash of olive oil
- 1 small onion, finely diced
- A couple of garlic cloves, minced
- 1/2 tsp of smoked paprika
- 1 egg, beaten
- 1/2 cup of mayonnaise
- 1 tbsp of lemon juice
- Another garlic clove, minced for the aioli
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt. Add the cold butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic and chill for 30 minutes.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft, about 5 minutes.
- Add the lobster meat and smoked paprika, cooking for another 2 minutes. Let it cool.
- Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
- Place a spoonful of the lobster mixture on each circle. Fold over and seal the edges with a fork.
- Brush the empanadas with beaten egg for a golden finish.
- Bake for 20-25 minutes until golden brown. Tip: Rotate the tray halfway for even baking.
- While baking, mix mayonnaise, lemon juice, and minced garlic for the aioli. Tip: Let it sit for flavors to meld.
Outrageously flaky and bursting with succulent lobster, these empanadas are a dream. Serve with the garlic aioli for dipping, or get creative by pairing with a crisp salad for a light meal.
Chorizo and Potato Empanadas
Forget everything you know about empanadas—these chorizo and potato bad boys are about to blow your mind. Crispy, spicy, and stuffed to the brim, they’re the ultimate handheld feast.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 1/2 lb chorizo, casings removed
- 1 large potato, diced small
- 1 small onion, finely chopped
- 1 clove garlic, minced
- A splash of olive oil
- A pinch of smoked paprika
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix flour and salt. Add butter, using your fingers to rub it into the flour until it looks like breadcrumbs.
- Gradually add ice water, stirring until dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Cold dough is easier to handle and results in flakier empanadas.
- Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until soft, about 3 minutes.
- Add chorizo, breaking it up with a spoon, and cook until browned, about 5 minutes. Stir in potato and smoked paprika, cooking until potato is tender, about 10 minutes. Let cool. Tip: Letting the filling cool prevents the dough from getting soggy.
- Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon filling onto one half of each circle, leaving a border. Fold over, seal edges with a fork, and brush with egg wash. Tip: Egg wash gives them that golden, glossy finish.
- Bake for 25 minutes, or until golden brown.
Crispy on the outside, with a spicy, hearty filling, these empanadas are a game-changer. Serve them with a side of cool avocado crema to balance the heat.
Vegetable Empanadas with Salsa Verde
These veggie-packed empanadas are your next crave-worthy snack. Tuck into flaky pastry filled with colorful veggies and dunk them in zesty salsa verde for a bite that’s downright addictive.
Ingredients
- 2 cups all-purpose flour
- A pinch of salt
- A stick of cold butter, cubed
- A splash of ice water
- A couple of carrots, diced
- A handful of spinach, chopped
- Half a red bell pepper, diced
- A small onion, finely chopped
- A clove of garlic, minced
- A drizzle of olive oil
- A cup of store-bought salsa verde
Instructions
- Preheat your oven to 375°F. Get that heat going for flaky pastry perfection.
- Mix flour and salt in a bowl. Toss in cold butter, rubbing it in until it looks like breadcrumbs. Pro tip: Keep everything cold for the flakiest crust.
- Add ice water, a splash at a time, until dough comes together. Wrap it in plastic and chill for 30 minutes. Patience is key here.
- While dough chills, sauté onion, garlic, carrots, bell pepper, and spinach in olive oil until soft. Let this colorful mix cool.
- Roll out dough to 1/8-inch thickness. Cut into circles. Spoon veggie filling onto one half of each circle, fold over, and crimp edges with a fork.
- Bake on a lined tray for 20-25 minutes until golden. Watch them turn into golden pockets of joy.
- Serve hot with salsa verde for dipping. The tangy green sauce is a game-changer.
Munch on these empanadas fresh from the oven for the ultimate experience. The contrast between the crispy crust and the tender, flavorful filling is unreal. Try serving them with a side of extra salsa verde for those who dare to dive deeper into flavor.
Turkey and Cranberry Empanadas
Transform your leftovers into something epic with these Turkey and Cranberry Empanadas. **Bold flavors** meet flaky pastry in this easy, crowd-pleasing recipe.
Ingredients
- 2 cups of shredded cooked turkey
- 1/2 cup of cranberry sauce
- 1/4 cup of cream cheese, softened
- 1 tbsp of chopped fresh rosemary
- A pinch of salt and pepper
- 1 package of pre-made empanada dough (about 10 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, mix the turkey, cranberry sauce, cream cheese, rosemary, salt, and pepper until well combined.
- Lay out the empanada discs on a clean surface. Spoon about 2 tbsp of the filling onto one half of each disc.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
- Brush the tops of the empanadas with the beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the pastry is golden and crispy.
- Let them cool for a couple of minutes before serving—trust us, the filling is lava-hot.
Flaky, juicy, and just the right amount of sweet, these empanadas are a game-changer. Serve them with a side of spicy mayo for an extra kick.
Apple and Cinnamon Empanadas
Fall in love with these Apple and Cinnamon Empanadas—crispy, sweet, and spiced to perfection. Perfect for breakfast or dessert, they’re a handheld delight you’ll crave.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- A splash of ice water
- 2 apples, peeled and diced
- 1/4 cup of brown sugar
- A couple of tsp of ground cinnamon
- 1 egg, beaten (for glaze)
Instructions
- Preheat your oven to 375°F—this ensures a crispy crust.
- Mix flour and butter in a bowl until it looks like coarse crumbs. Pro tip: Use your fingers for a better texture.
- Add a splash of ice water, just enough to bring the dough together. Don’t overwork it!
- Roll the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
- Toss apples with brown sugar and cinnamon. Spoon onto each dough circle.
- Fold the dough over the filling, seal edges with a fork. Brush with beaten egg for a golden finish.
- Bake for 20-25 minutes until golden brown. Let them cool slightly—they’re molten hot!
Enjoy these empanadas warm, with the cinnamon-kissed apples oozing slightly. Serve with a dollop of vanilla ice cream for an extra indulgent twist.
Banana and Nutella Empanadas
Packed with gooey Nutella and sweet banana, these empanadas are your next obsession. **Fold, bake, devour**—it’s that simple.
Ingredients
- 2 cups all-purpose flour (plus a dusting for rolling)
- A pinch of salt
- A stick of cold butter, cubed
- A splash of cold water
- 2 ripe bananas, mashed
- A generous dollop of Nutella
- 1 egg, beaten (for that golden shine)
Instructions
- **Mix** flour and salt in a bowl. **Cut in** butter until crumbs form.
- **Drizzle** cold water, 1 tbsp at a time, until dough comes together. **Tip**: Don’t overwork it!
- **Roll** dough on a floured surface to 1/8″ thick. **Cut** into 6″ circles.
- **Spread** a spoonful of Nutella and mashed banana on half of each circle. **Leave** a border.
- **Fold** dough over filling. **Crimp** edges with a fork to seal.
- **Brush** tops with beaten egg. **Bake** at 375°F for 20 mins until golden. **Tip**: Rotate tray halfway for even browning.
- **Cool** on a rack for 5 mins. **Serve** warm. **Tip**: Dust with powdered sugar for extra flair.
Light, flaky crust gives way to a molten center—**perfect** with vanilla ice cream or a drizzle of caramel.
Pumpkin Spice Empanadas
Oozing with autumnal vibes, these Pumpkin Spice Empanadas are your ticket to flavor town. Crispy on the outside, spiced pumpkin goodness inside—get ready to fold, bake, and devour.
Ingredients
- 2 cups of all-purpose flour (because we’re keeping it classic)
- A pinch of salt (just enough to whisper ‘hey’ to your taste buds)
- 1 stick of cold butter, cubed (keep it chilly for that perfect flakiness)
- A splash of cold water (to bring it all together)
- 1 cup of pumpkin puree (canned or homemade, no judgment here)
- A couple of tablespoons of brown sugar (for that caramel-like sweetness)
- 1 tsp of pumpkin spice (the star of the show)
- 1 egg, beaten (for that golden glow)
Instructions
- Preheat your oven to 375°F—this is where the magic starts.
- In a large bowl, mix the flour and salt. Toss in the cold butter cubes and use your fingers to rub them into the flour until it looks like coarse crumbs. Tip: Cold hands make the best dough—run them under cold water if needed.
- Add a splash of cold water, a little at a time, until the dough comes together. Wrap it in plastic and chill for 30 minutes. Patience is key here.
- While the dough chills, mix the pumpkin puree, brown sugar, and pumpkin spice in a bowl. Taste and adjust—this is your moment.
- Roll out the dough to 1/8-inch thickness and cut into circles. Spoon a bit of the pumpkin mix onto each, fold over, and crimp the edges with a fork.
- Brush each empanada with beaten egg for that Instagram-worthy shine. Bake for 20-25 minutes until golden and puffed. Tip: Rotate the tray halfway for even browning.
- Let them cool for a few minutes—trust us, it’s worth the wait.
Melt-in-your-mouth flaky crust meets a warmly spiced pumpkin filling that’s just sweet enough. Serve these bad boys with a dollop of whipped cream or a drizzle of caramel for extra decadence.
Blueberry and Cream Cheese Empanadas
Empower your breakfast game with these flaky, juicy blueberry and cream cheese empanadas. They’re the perfect mix of sweet and tangy, wrapped in a golden crust.
Ingredients
- 2 cups of all-purpose flour
- A pinch of salt
- A stick of cold butter, cubed
- A splash of cold water
- A cup of fresh blueberries
- A couple of tbsp of sugar
- A tsp of lemon zest
- A block of cream cheese, softened
- An egg, for egg wash
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
- Add cold water, a tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
- In another bowl, mix blueberries, sugar, and lemon zest. In a separate bowl, beat cream cheese until smooth.
- Spread a tbsp of cream cheese on half of each dough circle. Top with a spoonful of blueberry mix.
- Fold dough over filling, crimp edges with a fork to seal. Tip: Make sure edges are sealed tight to prevent leaks.
- Beat egg with a splash of water, brush over empanadas. Tip: Egg wash gives that golden shine.
- Bake for 20-25 minutes until golden brown. Let cool for 5 minutes before serving.
Melt-in-your-mouth cream cheese meets bursting blueberries in every bite. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for extra decadence.
Chocolate and Strawberry Empanadas
Zesty and sweet, these Chocolate and Strawberry Empanadas are your next dessert obsession. Flaky crust meets gooey filling in a bite-sized package that’s begging to be devoured.
Ingredients
- 2 cups all-purpose flour
- A pinch of salt
- A stick of cold butter, cubed
- A splash of cold water
- A cup of diced strawberries
- A handful of chocolate chips
- A sprinkle of sugar
- An egg, for brushing
Instructions
- Preheat your oven to 375°F—no guessing, this temp is key for flaky crusts.
- Mix flour and salt in a bowl. Toss in butter cubes, smushing them into the flour until it looks like crumbs.
- Drizzle in cold water, a little at a time, until dough comes together. Pro tip: Don’t overwork it, or say goodbye to tenderness.
- Roll dough on a floured surface to 1/8-inch thick. Cut into circles—use a bowl if you’re freehanding it.
- Place a spoonful of strawberries and a few chocolate chips in the center of each circle. Fold over, crimp edges with a fork to seal.
- Beat the egg and brush over empanadas for that golden shine. Sprinkle with sugar because we’re extra.
- Bake for 20 minutes or until they’re golden and irresistible. Watch closely—oven moods vary.
Golden and crisp outside, with a molten center that oozes with every bite. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.
Peach and Almond Empanadas
Kick off your summer with these Peach and Almond Empanadas—juicy peaches meet crunchy almonds, all wrapped in a flaky crust. Perfect for picnics or a sweet treat any time.
Ingredients
- 2 cups all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup cold butter, cubed
- A splash of cold water
- 2 ripe peaches, diced
- 1/4 cup almonds, chopped
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 egg, beaten (for glaze)
Instructions
- Mix flour and salt in a large bowl. Tip: Keep everything cold for a flakier crust.
- Add butter and rub into flour until it looks like breadcrumbs. A few lumps are okay.
- Slowly add cold water, just until the dough comes together. Don’t overwork it.
- Wrap dough in plastic and chill for 30 minutes. Perfect time to prep the filling.
- Toss peaches, almonds, sugar, and cinnamon in a bowl. Let it sit to draw out juices.
- Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thick.
- Cut into 6-inch circles. Spoon filling onto one half, leaving a border.
- Fold dough over filling, crimp edges with a fork. Brush with beaten egg for shine.
- Bake for 20-25 minutes until golden. Let cool slightly—they’re molten inside!
Warm, these empanadas are a buttery, fruity delight with a nutty crunch. Serve with vanilla ice cream for the ultimate contrast.
Caramel Apple Empanadas
Sink your teeth into these caramel apple empanadas—flaky pastry wrapped around gooey, cinnamon-spiced apples, with a drizzle of caramel that’s pure magic.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 stick of cold butter, cubed
- 4-5 tbsp of ice water
- 2 medium apples, peeled and diced
- A couple of tbsp of brown sugar
- 1 tsp of cinnamon
- A splash of vanilla extract
- 1/2 cup of caramel sauce, plus extra for drizzling
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix 2 cups of flour and a pinch of salt. Add the cold, cubed butter and use your fingers to rub it into the flour until it looks like coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough—keep it tender.
- Roll the dough out on a lightly floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
- In another bowl, toss the diced apples with brown sugar, cinnamon, and vanilla. Spoon a couple of tablespoons of this mix onto each dough circle, then drizzle with caramel sauce.
- Fold the dough over the filling, crimp the edges with a fork to seal, and brush with beaten egg for a golden finish.
- Bake for 20-25 minutes, until golden and crisp. Tip: Rotate the baking sheet halfway through for even browning.
- Let them cool for 5 minutes, then drizzle with more caramel. Tip: Serve warm to keep the caramel delightfully gooey.
Dive into these empanadas for a crispy, buttery crust that gives way to soft, sweet apples and rivers of caramel. Try serving them with a scoop of vanilla ice cream for an extra indulgent twist.
Conclusion
Zesty flavors await in our roundup of 20 Delicious Empanadas Recipes Savory! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to spark your culinary creativity. Dive into these recipes, find your favorite, and don’t forget to leave a comment sharing which one stole your heart. Loved what you saw? Pin this article on Pinterest to keep these tasty ideas at your fingertips!
