Get ready to fall in love with empanadas all over again! These delightful hand pies are the ultimate comfort food—perfect for quick dinners, party appetizers, or cozy weekends. Whether you’re craving classic beef, cheesy spinach, or something sweet, we’ve gathered 23 mouthwatering recipes that’ll make you the empanada hero of every occasion. Let’s dive in and discover your new favorite!
Classic Beef Empanadas
Vaguely, as the afternoon light softens across my kitchen counter, I find myself drawn to the comforting ritual of making these beef empanadas—each fold a quiet promise of warmth and nostalgia, a simple pleasure that always feels like coming home.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting (I always keep mine in a ceramic jar by the window)
– 1/2 cup unsalted butter, chilled and cubed (cold butter makes the flakiest crust)
– 1/4 cup ice water, measured precisely (sometimes I add an extra tablespoon if the dough feels dry)
– 1 large egg, lightly beaten for brushing (room temperature helps it glaze evenly)
– 1 lb ground beef, 85% lean (this ratio keeps them juicy without being greasy)
– 1 small yellow onion, finely diced (I love the sweet aroma as it softens)
– 2 cloves garlic, minced (freshly crushed releases the most flavor)
– 1 tsp ground cumin (toasted lightly in a dry pan first)
– 1/2 tsp smoked paprika (my secret for a hint of warmth)
– 1/4 cup green olives, pitted and chopped (they add a lovely briny contrast)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1/2 tsp salt, plus a pinch for seasoning
– 1/4 tsp black pepper, freshly ground
Instructions
1. Combine 2 cups flour and 1/2 tsp salt in a large bowl. 2. Add chilled cubed butter and use your fingertips to rub it into the flour until pea-sized crumbs form. 3. Gradually drizzle in 1/4 cup ice water while stirring with a fork until the dough just comes together. 4. Tip: Avoid overmixing to prevent a tough crust. 5. Gently knead the dough into a smooth ball, wrap it in plastic, and refrigerate for 30 minutes. 6. Heat 2 tbsp olive oil in a skillet over medium heat. 7. Add diced onion and cook for 5 minutes until translucent. 8. Stir in minced garlic and cook for 1 minute until fragrant. 9. Add 1 lb ground beef, breaking it up with a spoon, and cook for 8 minutes until browned. 10. Sprinkle in 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp pepper, and a pinch of salt, stirring to coat. 11. Mix in chopped green olives and cook for 2 minutes, then remove from heat to cool. 12. Tip: Let the filling cool completely to avoid steaming the dough. 13. Preheat oven to 375°F and line a baking sheet with parchment. 14. On a floured surface, roll the chilled dough to 1/8-inch thickness. 15. Use a 4-inch round cutter to cut circles, re-rolling scraps as needed. 16. Spoon 1 tbsp cooled beef filling onto one half of each circle. 17. Fold dough over filling and crimp edges firmly with a fork to seal. 18. Tip: Press edges twice to ensure no leaks during baking. 19. Arrange empanadas on the baking sheet and brush tops with beaten egg. 20. Bake for 20–25 minutes until golden brown and crisp. Just out of the oven, the empanadas crackle with a buttery crust that gives way to the savory, spiced beef inside. I love serving them with a simple avocado crema or nestled in a basket for a cozy gathering, where their warmth seems to slow time itself.
Spicy Chicken Empanadas
There’s something deeply comforting about the ritual of making dough on a quiet afternoon, the way flour dusts the counter like fresh snow and the rhythmic motion of rolling becomes almost meditative. Today, as golden hour light spills across my kitchen, I’m revisiting these spicy chicken empanadas—a recipe that holds the warmth of both memory and spice.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting (I always keep a little mound nearby for adjustments)
- 1/2 cup cold unsalted butter, cubed (chilled right from the fridge for the flakiest layers)
- 1/3 cup ice water (I test it with my finger—it should feel genuinely cold)
- 1 tsp salt, for balancing the richness
- 1 lb cooked chicken, shredded (I use leftover roasted chicken for deeper flavor)
- 1/2 cup diced onion, sautéed until translucent
- 1 jalapeño, finely chopped (seeds removed if you prefer milder heat)
- 1 tsp cumin, toasted lightly in a dry pan first
- 1/2 cup shredded Monterey Jack cheese (it melts so beautifully)
- 1 egg, beaten with 1 tbsp water for the egg wash
Instructions
- Combine 2 cups flour and 1 tsp salt in a large bowl.
- Add 1/2 cup cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually drizzle in 1/3 cup ice water, mixing with a fork until the dough just comes together.
- Turn the dough onto a lightly floured surface and knead gently 3-4 times until smooth.
- Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- While the dough chills, combine 1 lb shredded chicken, 1/2 cup sautéed onion, 1 chopped jalapeño, 1 tsp toasted cumin, and 1/2 cup shredded Monterey Jack cheese in a bowl.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll the chilled dough to 1/8-inch thickness on a floured surface.
- Cut the dough into 4-inch circles using a round cutter or bowl.
- Place 2 tablespoons of filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape.
- Crimp the edges firmly with a fork to seal.
- Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
- Brush each empanada lightly with the beaten egg wash.
- Bake at 375°F for 20-25 minutes, until the crust is golden brown and flaky.
Delicate layers shatter at first bite, giving way to a warmly spiced filling that mingles tender chicken with melted cheese. I love serving these still warm from the oven, perhaps with a side of cool avocado crema to temper the jalapeño’s gentle heat, or simply enjoying them alone by the window as afternoon fades to evening.
Cheesy Mushroom Empanadas
Cradling a warm empanada in my hands always feels like holding a little piece of comfort, the golden pastry giving way to a savory, cheesy mushroom filling that makes even the quietest afternoon feel special. There’s something deeply satisfying about the process of making them, a slow, mindful ritual that fills the kitchen with the most wonderful earthy aroma. Let’s make some together.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting – I find this amount makes the perfect dough for handling
- 1/2 cup unsalted butter, cold and cubed – keeping it cold is my secret to flaky layers
- 1/4 cup ice water, you might not need it all, but it helps bring the dough together just right
- 1 large egg, lightly beaten – this will be our golden wash for that beautiful finish
- 1 tbsp extra virgin olive oil – my go-to for sautéing, it adds a lovely fruitiness
- 8 oz cremini mushrooms, finely chopped – I love their deep, earthy flavor
- 1 small yellow onion, finely diced – the sweet base note of our filling
- 1 cup shredded Monterey Jack cheese – it melts so beautifully and smoothly
- 1/2 tsp kosher salt – I prefer its clean taste here
- 1/4 tsp black pepper, freshly ground if you have it
Instructions
- Place 2 cups of all-purpose flour and 1/2 teaspoon of kosher salt in a large mixing bowl.
- Add 1/2 cup of cold, cubed unsalted butter to the flour mixture.
- Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add 1/4 cup of ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently knead it 3-4 times until it forms a smooth ball.
- Wrap the dough ball tightly in plastic wrap and refrigerate it for exactly 30 minutes to allow the gluten to relax.
- While the dough chills, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
- Add 1 small diced yellow onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
- Add 8 ounces of finely chopped cremini mushrooms and cook for 8-10 minutes, stirring frequently, until all the liquid has evaporated and the mushrooms are deeply browned.
- Transfer the mushroom mixture to a bowl and let it cool completely to room temperature, about 15 minutes.
- Stir 1 cup of shredded Monterey Jack cheese and 1/4 teaspoon of black pepper into the cooled mushroom mixture until well combined.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a floured surface to 1/8-inch thickness.
- Use a 4-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
- Place 1 heaping tablespoon of the mushroom filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape and press the edges firmly together.
- Crimp the edges with a fork to seal them completely, ensuring no filling can escape during baking.
- Arrange the empanadas on the prepared baking sheet, leaving about 1 inch between them.
- Brush the tops of the empanadas lightly with 1 beaten large egg using a pastry brush.
- Bake at 375°F for 20-25 minutes, until the pastry is golden brown and flaky.
- Let the empanadas cool on the baking sheet for 5 minutes before serving.
Very few things compare to that first bite into a freshly baked empanada, the crisp, buttery shell shattering to reveal the steaming, deeply savory mushroom and cheese filling within. Their warmth seems to radiate right through to your hands, making them perfect for sharing on a cozy plate with a simple green salad. I love how the Monterey Jack creates such lovely, stretchy cheese pulls that make each one feel like a special little treat.
Sweet Corn and Cheese Empanadas
Sometimes, the simplest combinations bring the most comfort—like sweet summer corn and melty cheese wrapped in a golden, flaky crust. These empanadas feel like a warm hug on a cool afternoon, the kind of food that makes you pause and appreciate the moment. I love making them when I need something both nostalgic and nourishing.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always keep mine in a ceramic jar by the window
– 1/2 cup unsalted butter, chilled and cubed; cold butter makes the flakiest crust
– 1/4 cup ice water, measured carefully—too much and the dough gets tough
– 1 large egg, lightly beaten for brushing; room temp eggs blend more smoothly
– 1 1/2 cups fresh or frozen sweet corn kernels, thawed if frozen—I adore the pop of fresh corn in summer
– 1 cup shredded Monterey Jack cheese, my favorite for its mild melt
– 1/4 cup diced yellow onion, finely chopped for even cooking
– 1 tbsp olive oil, extra virgin is my go-to for sautéing
– 1/2 tsp smoked paprika, for a subtle warmth
– 1/4 tsp salt, to balance the sweetness
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/4 tsp salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring with a fork until the dough just comes together.
5. Tip: Handle the dough minimally to avoid overworking it, which keeps the crust tender.
6. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
7. While the dough chills, heat 1 tbsp olive oil in a skillet over medium heat.
8. Add 1/4 cup diced yellow onion and sauté for 3–4 minutes until translucent.
9. Stir in 1 1/2 cups sweet corn kernels and 1/2 tsp smoked paprika, cooking for 2 more minutes.
10. Remove the skillet from heat and let the mixture cool completely.
11. Fold in 1 cup shredded Monterey Jack cheese until evenly distributed.
12. Preheat your oven to 375°F and line a baking sheet with parchment paper.
13. On a lightly floured surface, roll the chilled dough to 1/8-inch thickness.
14. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
15. Place 1 heaping tablespoon of the corn and cheese filling in the center of each dough circle.
16. Tip: Avoid overfilling to prevent leaks—leave a 1/2-inch border around the edges.
17. Fold each circle in half over the filling to form a half-moon shape.
18. Press the edges firmly with your fingers to seal, then crimp with a fork for a decorative touch.
19. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
20. Brush the tops lightly with 1 large beaten egg for a golden finish.
21. Tip: Egg wash gives a shiny crust; skip it if you prefer a matte look.
22. Bake at 375°F for 18–20 minutes, until the empanadas are puffed and golden brown.
23. Transfer to a wire rack to cool for 5 minutes before serving.
Really, the joy is in that first bite—the flaky crust shatters to reveal a sweet, creamy filling with just a hint of smoke. I like to serve these warm with a dollop of cool salsa verde for contrast, or simply enjoy them alone with a cup of tea, savoring each buttery layer.
Chorizo and Potato Empanadas
Gently, as the afternoon light fades, I find myself drawn to the kitchen, craving something warm and deeply comforting. There’s a certain solace in folding dough around spiced fillings, a quiet ritual that feels like wrapping up little edible hugs. Today, it’s chorizo and potatoes calling my name, a pairing that always feels like home.
Ingredients
– 1 package store-bought empanada dough (I keep mine chilled until the last moment to prevent sticking)
– 8 oz raw Mexican chorizo, casings removed (the kind that crumbles beautifully when cooked)
– 1 large russet potato, peeled and diced into 1/4-inch cubes (I like the starchy texture it lends)
– 1/2 cup finely diced yellow onion (sweet varieties work wonderfully here)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1/4 cup chopped fresh cilantro (I add a little extra for brightness)
– 1 large egg, lightly beaten (room temperature helps it brush on smoothly)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp ground cumin (toasted lightly beforehand if you have time)
– 1/4 tsp smoked paprika (for that subtle smoky depth)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until it shimmers.
3. Add 1/2 cup finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
4. Stir in 2 cloves of minced garlic and cook for 1 minute, just until golden but not browned.
5. Add 8 ounces of raw Mexican chorizo, breaking it up with a spoon, and cook for 6–7 minutes until fully browned.
6. Mix in 1 large diced russet potato, 1/2 teaspoon ground cumin, and 1/4 teaspoon smoked paprika, coating everything evenly.
7. Pour in 1/4 cup water, cover the skillet, and simmer for 10–12 minutes until the potatoes are tender when pierced with a fork.
8. Remove from heat and stir in 1/4 cup chopped fresh cilantro, then let the filling cool completely—this prevents the dough from getting soggy.
9. Roll out one store-bought empanada dough round on a lightly floured surface to about 1/8-inch thickness.
10. Spoon 2 tablespoons of the cooled filling onto one half of the dough round, leaving a 1/2-inch border.
11. Fold the other half over the filling and press the edges firmly with your fingers to seal.
12. Crimp the edges with a fork to create a tight seal and prevent leaking during baking.
13. Repeat with remaining dough and filling, placing each empanada on the prepared baking sheet 1 inch apart.
14. Brush the tops lightly with 1 beaten large egg for a golden, glossy finish.
15. Bake for 20–25 minutes, rotating the sheet halfway through, until the crust is crisp and deep golden brown.
16. Let cool on the baking sheet for 5 minutes before serving.
Vividly golden and flaky, these empanadas crackle with each bite, revealing a warmly spiced filling where the chorizo’s richness melds into the soft potatoes. I love serving them with a simple avocado crema or just as they are, still warm from the oven, perfect for a quiet moment or shared with laughter.
Spinach and Ricotta Empanadas
Often, on quiet afternoons like this, I find myself drawn to the kitchen, where flour-dusted counters and the gentle rhythm of folding dough become a kind of meditation. These spinach and ricotta empanadas are my current comfort, a project that unfolds slowly, filling the house with the warm, toasty scent of baking pastry and savory greens. They are humble pockets of quiet satisfaction, perfect for these shortening late-autumn days.
Ingredients
– 2 cups all-purpose flour, plus a little extra for dusting the counter—I find a well-floured surface prevents any sticking drama.
– 1/2 cup (1 stick) unsalted butter, cold and cubed—keeping it cold is the secret to a flaky crust.
– 1/4 cup ice water, sometimes I need a tablespoon more if the day is dry.
– 1 large egg, lightly beaten with a splash of water for that golden egg wash.
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed thoroughly in a clean kitchen towel until it’s just damp.
– 1 cup whole-milk ricotta cheese—I love the creamy richness it brings.
– 1/2 cup grated Parmesan cheese, the kind from a wedge you grate yourself tastes best.
– 1/4 teaspoon freshly grated nutmeg, just a whisper to make the spinach sing.
– 1/2 teaspoon kosher salt for the filling, and another 1/2 teaspoon for the dough.
– 1/4 teaspoon freshly ground black pepper.
– 2 tablespoons extra virgin olive oil, my go-to for sautéing.
– 1 small yellow onion, finely diced.
– 2 cloves garlic, minced.
Instructions
1. Place 2 cups of all-purpose flour and 1/2 teaspoon of kosher salt in a large mixing bowl.
2. Add the cold, cubed butter to the flour and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle in 1/4 cup of ice water and stir with a fork until the dough just begins to clump together; if it seems dry, add more water 1 tablespoon at a time.
4. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times just to bring it together into a disc. Tip: Don’t overwork the dough, as this ensures a tender, flaky crust.
5. Wrap the dough disc tightly in plastic wrap and refrigerate it for at least 30 minutes, which allows the gluten to relax.
6. While the dough chills, heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat.
7. Add the finely diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent.
8. Add the minced garlic and cook for 1 more minute, just until fragrant.
9. Turn off the heat and stir in the squeezed spinach, 1 cup of ricotta, 1/2 cup of grated Parmesan, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg until well combined; let the filling cool completely.
10. Preheat your oven to 375°F and line a baking sheet with parchment paper.
11. On a floured surface, roll the chilled dough out to a 1/8-inch thickness.
12. Use a 4-inch round cutter (or a bowl) to cut out circles from the dough, re-rolling the scraps as needed.
13. Place a heaping tablespoon of the cooled spinach and ricotta filling in the center of each dough circle.
14. Brush the edges of the dough circles lightly with the beaten egg wash. Tip: This acts as a glue to seal the empanadas shut.
15. Fold the dough over the filling to form a half-moon shape and press the edges firmly together with your fingers.
16. Crimp the sealed edges by pressing with the tines of a fork to ensure they are completely closed.
17. Arrange the empanadas on the prepared baking sheet and brush the tops lightly with the remaining egg wash. Tip: The egg wash gives them a beautiful, golden-brown finish.
18. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
19. Carefully transfer the empanadas to a wire rack to cool for 5 minutes before serving.
Crisp, golden pastry gives way to a soft, savory filling where the creamy ricotta and earthy spinach mingle beautifully. They are wonderful served warm with a simple side salad, or pack them cold for a thoughtful picnic lunch that tastes like a quiet afternoon remembered.
Ham and Cheese Empanadas
Cradling a warm empanada in my hands always feels like holding a little piece of comfort, the golden pastry giving way to a savory heart that speaks of simple, satisfying meals shared with loved ones on quiet afternoons.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I find this amount makes the dough just pliable enough without being sticky
– 1/2 cup unsalted butter, chilled and cubed; keeping it cold is key for that flaky crust
– 1/4 cup ice water, adding it slowly until the dough just comes together
– 1 large egg, lightly beaten for the egg wash—it gives the pastry that beautiful golden sheen
– 1 cup diced ham, about 1/4-inch pieces for even distribution
– 1 cup shredded sharp cheddar cheese, my favorite for its bold, melty quality
– 1/4 cup finely chopped yellow onion, sautéed until soft to mellow its bite
– 1 tbsp olive oil, for sautéing the onions
– 1/2 tsp smoked paprika, which adds a subtle warmth without overpowering
Instructions
1. Combine 2 cups all-purpose flour and 1/2 tsp smoked paprika in a large bowl.2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture.3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.4. Gradually add 1/4 cup ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.5. Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until smooth.6. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.7. While the dough chills, heat 1 tbsp olive oil in a skillet over medium heat.8. Add 1/4 cup finely chopped yellow onion and sauté for 4-5 minutes until soft and translucent.9. Transfer the sautéed onions to a bowl and let them cool to room temperature.10. Add 1 cup diced ham and 1 cup shredded sharp cheddar cheese to the cooled onions, mixing gently to combine.11. Remove the chilled dough from the refrigerator and place it on a floured surface.12. Roll the dough out to 1/8-inch thickness using a rolling pin.13. Cut the dough into 4-inch circles using a round cutter or upturned bowl.14. Place 1 heaping tablespoon of the ham and cheese filling in the center of each dough circle.15. Fold each circle in half over the filling to create a half-moon shape.16. Press the edges firmly together with your fingers to seal.17. Crimp the sealed edges with a fork to ensure they stay closed during baking.18. Arrange the empanadas on a parchment-lined baking sheet, spacing them 1 inch apart.19. Brush the tops of the empanadas lightly with 1 large beaten egg.20. Bake at 375°F for 20-25 minutes until the pastry is golden brown and flaky. Remember to rotate the baking sheet halfway through for even browning—this prevents one side from darkening too much.21. Let the empanadas cool on the baking sheet for 5 minutes before serving; this allows the filling to set slightly so it doesn’t spill out. Resist the urge to eat them straight from the oven, as the filling will be extremely hot.22. If you notice any air bubbles forming during baking, prick them gently with a toothpick to release the steam and keep the shape intact. Really, the magic happens when you break through that crisp, buttery shell into the steamy, savory filling—the ham’s saltiness balanced by the creamy cheddar and hint of smoked paprika makes these perfect for dipping into a cool salsa verde or simply enjoying as they are, still warm from the oven.
Black Bean and Avocado Empanadas
Perhaps it’s the golden pastry that first catches your eye, or maybe the way these little half-moons hold such vibrant life within their flaky walls. There’s something quietly comforting about creating empanadas, each one a small edible treasure waiting to be discovered.
Ingredients
- 2 cups all-purpose flour (I always sift mine first for extra lightness)
- 1/2 cup cold unsalted butter, cubed (keeping it chilled makes the pastry so flaky)
- 1/4 cup ice water (truly ice-cold – I drop an ice cube right in the measuring cup)
- 1 can black beans, rinsed and drained (I love how their earthy flavor anchors everything)
- 1 ripe avocado, diced (choose one that yields gently to pressure)
- 1/4 cup red onion, finely chopped (the sharp bite balances the creamy elements)
- 1 tbsp lime juice (freshly squeezed makes all the difference)
- 1 tsp ground cumin (toasting the seeds yourself adds wonderful depth)
- 1/2 tsp chili powder (I prefer mild for this, but use what you love)
- 1 egg, beaten (for that beautiful golden glaze)
Instructions
- Combine 2 cups flour and 1/2 teaspoon salt in a large mixing bowl.
- Add 1/2 cup cold cubed butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Gradually drizzle in 1/4 cup ice water while stirring with a fork until the dough just comes together.
- Turn the dough onto a lightly floured surface and gently knead it 3-4 times until smooth.
- Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for exactly 30 minutes.
- While the dough chills, mash 1 can rinsed black beans in a medium bowl, leaving some texture.
- Gently fold in 1 diced avocado, 1/4 cup chopped red onion, 1 tablespoon lime juice, 1 teaspoon cumin, and 1/2 teaspoon chili powder.
- Season the filling with 3/4 teaspoon salt, being careful not to overmix to keep the avocado chunks intact.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll the chilled dough to 1/8-inch thickness on a floured surface.
- Cut the dough into 4-inch circles using a biscuit cutter or overturned bowl.
- Spoon 2 tablespoons of filling onto one half of each dough circle, leaving a 1/2-inch border.
- Brush the edges with water, fold the dough over the filling, and press to seal.
- Crimp the edges firmly with a fork to create a decorative seal that prevents leaking.
- Brush each empanada with beaten egg and cut 2 small slits in the top for steam to escape.
- Bake for 20-25 minutes until the pastry is golden brown and flaky.
- Transfer to a wire rack and let cool for 5 minutes before serving.
But what truly makes these special is how the crisp shell gives way to the creamy interior, the avocado melting into the beans in the most satisfying way. I love serving them with a simple lime crema for dipping, though they’re equally wonderful straight from the cooling rack, still warm enough to feel like a secret shared between friends.
Tuna and Olive Empanadas
Dipping my fingers into the flour-dusted countertop, I remember how these little crescent pockets first came to me during a quiet afternoon when the rain tapped softly against the kitchen window—a simple craving for something both comforting and transportive, folded into golden dough.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting (I always keep mine in a ceramic jar by the stove)
– 1/2 cup unsalted butter, chilled and cubed (cold butter makes the flakiest crust)
– 1/4 cup ice water, plus a splash more if needed
– 1 large egg, lightly beaten for brushing (room temperature eggs blend more smoothly)
– 1 can (5 ounces) solid white tuna in water, drained well
– 1/4 cup pitted green olives, chopped (I love the briny pop they add)
– 1/4 cup finely diced yellow onion
– 1 tablespoon extra virgin olive oil (my go-to for a fruity depth)
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
Instructions
1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt in a large bowl.
2. Add 1/2 cup chilled, cubed unsalted butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually drizzle in 1/4 cup ice water, stirring with a fork until the dough just comes together; if it feels dry, add another teaspoon of water.
4. Turn the dough onto a lightly floured surface and gently knead it 3-4 times until smooth, being careful not to overwork it.
5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to relax the gluten.
6. While the dough chills, heat 1 tablespoon extra virgin olive oil in a skillet over medium heat.
7. Add 1/4 cup finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
8. Stir in 1 can of drained solid white tuna, 1/4 cup chopped green olives, and 1/2 teaspoon smoked paprika, cooking for 2 minutes to blend the flavors.
9. Remove the skillet from heat and let the filling cool completely to prevent the dough from becoming soggy.
10. Preheat your oven to 375°F and line a baking sheet with parchment paper.
11. Roll the chilled dough out on a floured surface to 1/8-inch thickness.
12. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
13. Place 1 tablespoon of the cooled tuna filling in the center of each dough circle.
14. Fold the dough over the filling to form a half-moon shape, pressing the edges together firmly.
15. Crimp the edges with a fork to seal each empanada completely.
16. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
17. Brush the tops lightly with 1 beaten large egg for a golden finish.
18. Bake for 18-20 minutes until the crust is puffed and golden brown, rotating the sheet halfway through for even baking.
19. Transfer the empanadas to a wire rack and let them cool for 5 minutes before serving.
Once baked, the empanadas emerge with a crisp, buttery shell that gives way to the savory filling—flakes of tuna mingling with briny olives and smoky paprika. Offering them warm with a side of lemon wedges or a simple arugula salad lets the flavors sing, turning an ordinary day into a small, handheld escape.
BBQ Pulled Pork Empanadas
Cradling a warm empanada in my hands always feels like holding a little piece of comfort, especially when it’s filled with the soulful, smoky sweetness of slow-cooked BBQ pulled pork. There’s something quietly magical about how the flaky pastry gives way to that tender, saucy interior. It’s a humble creation that speaks volumes without ever raising its voice.
Ingredients
- 2 cups of cooked, shredded BBQ pulled pork (I always make a big batch on Sundays—it’s my weekly ritual)
- 1 package (about 14 oz) of pre-made empanada dough discs (thawed if frozen; these are my little shortcut to happiness)
- 1 large egg, lightly beaten (room temperature eggs create the most beautiful golden sheen)
- 2 tablespoons of whole milk (just a splash to help the egg wash cling perfectly)
- 1 tablespoon of melted unsalted butter (I prefer the rich flavor it adds over oil)
- 1/4 cup of finely diced white onion (for that subtle crunch and brightness)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded BBQ pulled pork with the diced white onion, mixing gently until evenly distributed.
- Place one empanada dough disc on a clean surface and spoon about 2 tablespoons of the pork filling onto the center.
- Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly with your fingers.
- Crimp the sealed edge with a fork to ensure it’s completely closed—this prevents any saucy leaks during baking.
- Repeat with the remaining dough discs and filling, arranging them on the prepared baking sheet about 1 inch apart.
- In a small bowl, whisk together the beaten egg, milk, and melted butter until smooth.
- Lightly brush the egg wash over the top of each empanada, covering the surface evenly for a golden finish.
- Bake for 20-25 minutes, or until the pastry is puffed and deeply golden brown.
- Let the empanadas cool on the baking sheet for 5 minutes before serving—they’re deceptively hot inside!
Oozing with savory-sweet pork and enveloped in a buttery, shatteringly crisp crust, these empanadas are a textural dream. The filling stays wonderfully juicy, while the onions add just the right amount of gentle bite. I love serving them alongside a simple cabbage slaw for contrast, or dipping them into a cool, creamy ranch dressing for that classic BBQ vibe.
Lentil and Vegetable Empanadas
A gentle afternoon like this always makes me crave something warm and comforting, something that fills the kitchen with the earthy scent of spices and pastry. These lentil and vegetable empanadas are my quiet answer to that craving, a humble pocket of nourishment that feels like a slow, deep breath. They’re simple to make, yet each fold and crimp feels like a small, mindful practice.
Ingredients
– 1 ½ cups all-purpose flour (I like to use unbleached for a softer dough)
– ½ teaspoon salt (fine sea salt dissolves beautifully)
– ½ cup cold unsalted butter, cubed (keeping it cold is key for flaky layers)
– ¼ cup ice water (just enough to bring the dough together)
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 small yellow onion, finely diced (sweet varieties caramelize so nicely)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup cooked brown lentils (I prefer them slightly firm for texture)
– ½ cup frozen corn kernels (thawed, they add a pop of sweetness)
– ½ teaspoon ground cumin (toasted cumin has such a warm depth)
– ¼ teaspoon smoked paprika (for that subtle smoky hint)
– 1 large egg, lightly beaten (room temp helps it brush on evenly)
Instructions
1. In a large bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt until fully combined.
2. Add ½ cup cold, cubed unsalted butter to the flour mixture, and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle in ¼ cup ice water, 1 tablespoon at a time, and stir with a fork until the dough just comes together into a shaggy ball.
4. Tip: Handle the dough as little as possible to keep the butter cold and ensure a flaky crust.
5. Turn the dough out onto a lightly floured surface, gently knead it 2-3 times to bring it together, then shape it into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
6. While the dough chills, heat 1 tablespoon extra virgin olive oil in a skillet over medium heat until it shimmers.
7. Add 1 small finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until translucent and lightly golden.
8. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
9. Add 1 cup cooked brown lentils, ½ cup thawed frozen corn kernels, ½ teaspoon ground cumin, and ¼ teaspoon smoked paprika, stirring to combine and heat through for 2-3 minutes, then remove from heat and let cool slightly.
10. Tip: Letting the filling cool prevents it from steaming the dough and making it soggy.
11. Preheat your oven to 375°F and line a baking sheet with parchment paper.
12. On a floured surface, roll the chilled dough out to ⅛-inch thickness.
13. Use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
14. Place 1 heaping tablespoon of the lentil and vegetable filling in the center of each dough circle.
15. Fold the dough over the filling to form a half-moon, press the edges to seal, and crimp firmly with a fork.
16. Tip: Press out any air pockets before sealing to prevent the empanadas from bursting open.
17. Arrange the empanadas on the prepared baking sheet, brush the tops lightly with 1 large beaten egg, and bake for 20-25 minutes until golden brown and crisp.
18. Transfer to a wire rack to cool for 5 minutes before serving.
The flaky, buttery crust gives way to a warmly spiced, hearty filling that’s both comforting and nourishing. They’re delightful on their own, but I love serving them with a simple avocado crema or a side of tangy pickled onions for a bright contrast.
Shrimp and Poblano Empanadas
Keeping my hands busy with dough has always been my quiet meditation, especially on these crisp November afternoons when the kitchen fills with golden light and the promise of something warm from the oven. Today, it’s these empanadas, their flaky crusts holding a savory filling of shrimp and roasted poblano that feels like a gentle hug from the inside out.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I like to use King Arthur for its consistent protein content
– ½ cup cold unsalted butter, cubed small so it incorporates evenly into the flour
– 1 large egg, lightly beaten with 1 tablespoon of cold water for the egg wash
– ½ pound raw shrimp, peeled, deveined, and chopped into ½-inch pieces—I find wild-caught Gulf shrimp have the sweetest flavor
– 1 large poblano pepper, roasted, peeled, seeded, and diced
– ½ cup finely chopped yellow onion
– 2 cloves garlic, minced
– 2 tablespoons extra virgin olive oil, my go-to for sautéing
– ½ teaspoon ground cumin
– ¼ teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Combine 2 cups all-purpose flour and ½ teaspoon fine sea salt in a large mixing bowl.
2. Add ½ cup cold, cubed unsalted butter to the flour mixture.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Gradually add ⅓ cup ice water, mixing with a fork until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently knead it 3–4 times until it forms a cohesive ball.
6. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
7. While the dough chills, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
8. Add ½ cup finely chopped yellow onion and sauté for 4–5 minutes until translucent and fragrant.
9. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant but not browned.
10. Add ½ pound chopped raw shrimp to the skillet.
11. Cook the shrimp for 2–3 minutes, stirring occasionally, until they turn pink and opaque.
12. Mix in 1 diced roasted poblano pepper, ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, and ¼ teaspoon freshly ground black pepper.
13. Cook for 1 more minute to blend the flavors, then remove the skillet from the heat and let the filling cool completely.
14. Preheat your oven to 375°F and line a baking sheet with parchment paper.
15. Roll out the chilled dough on a floured surface to ⅛-inch thickness.
16. Use a 4-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
17. Place 1 heaping tablespoon of the cooled shrimp and poblano filling in the center of each dough circle.
18. Brush the edges of the dough circles with the beaten egg wash.
19. Fold the dough over the filling to create a half-moon shape.
20. Press the edges firmly together with your fingers.
21. Crimp the edges with a fork to seal them completely.
22. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
23. Brush the tops of the empanadas with the remaining egg wash.
24. Bake at 375°F for 20–25 minutes until the crust is golden brown and flaky.
25. Transfer the empanadas to a wire rack to cool for 5 minutes before serving.
Gently breaking into one of these empanadas reveals a steamy interior where the tender shrimp and smoky poblano mingle, all wrapped in a crust that shatters delicately with each bite. I love serving them alongside a simple avocado crema for dipping, or packing them cold for a picnic where they taste just as wonderful at room temperature.
Pumpkin and Goat Cheese Empanadas
Lately, I’ve been craving something that holds both the warmth of autumn and the comfort of handheld food, which led me to these pumpkin and goat cheese empanadas. There’s something quietly satisfying about folding the dough around that sweet-savory filling, like tucking autumn itself into a little pastry parcel.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for a softer texture)
– 1/2 cup cold unsalted butter, cubed (keeping it cold is key for flaky layers)
– 1/3 cup ice water (just enough to bring the dough together)
– 1 cup canned pumpkin puree (not pumpkin pie filling—the pure stuff)
– 4 oz fresh goat cheese, crumbled (I love the tangy contrast it brings)
– 2 tbsp brown sugar (for a hint of caramel-like sweetness)
– 1 tsp ground cinnamon (my favorite warm spice)
– 1/2 tsp salt (to balance the sweetness)
– 1 large egg, lightly beaten (for that golden, glossy finish)
Instructions
1. Combine 2 cups all-purpose flour and 1/2 tsp salt in a large bowl.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Gradually add 1/3 cup ice water, mixing with a fork until the dough just comes together.
5. Turn the dough onto a lightly floured surface and gently knead it 2-3 times until smooth.
6. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to relax the gluten and prevent shrinkage.
7. In a separate bowl, mix 1 cup canned pumpkin puree, 4 oz crumbled goat cheese, 2 tbsp brown sugar, and 1 tsp ground cinnamon until well combined.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. Roll the chilled dough out to 1/8-inch thickness on a floured surface.
10. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
11. Place 1 heaping tablespoon of the pumpkin-goat cheese filling in the center of each dough circle.
12. Fold the dough over the filling to form a half-moon shape.
13. Press the edges firmly together with your fingers to seal.
14. Crimp the edges with a fork to ensure they are fully sealed and create a decorative pattern.
15. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
16. Brush the tops lightly with the beaten egg for a golden finish.
17. Bake at 375°F for 20-25 minutes, until the pastry is golden brown and flaky.
18. Transfer the empanadas to a wire rack to cool for 5 minutes before serving.
Once baked, these empanadas emerge with a flaky, golden crust that shatters delicately with each bite. The filling is warmly spiced and creamy, with the goat cheese lending a subtle tang that cuts through the pumpkin’s sweetness. I love serving them alongside a simple arugula salad dressed with lemon vinaigrette, or just enjoying them warm from the oven with a cup of tea as the afternoon light fades.
Beef and Cheese Empanadas
Lately, I’ve been thinking about how some foods feel like edible hugs, and these beef and cheese empanadas are exactly that. They’re the kind of thing I make when I need a moment of quiet in the kitchen, the simple rhythm of folding and sealing feeling almost meditative. There’s something deeply comforting about pulling these golden pockets from the oven, knowing exactly the warmth they’ll bring.
Ingredients
– 1 lb ground beef (I like 85/15 for that perfect balance of flavor and juiciness)
– 1 medium yellow onion, finely diced (the sweet variety makes all the difference here)
– 2 cloves garlic, minced (freshly crushed releases the most beautiful aroma)
– 1 tsp ground cumin (toasting it first deepens the flavor wonderfully)
– 1/2 tsp smoked paprika (my secret for that subtle smoky undertone)
– 1/4 cup tomato sauce (just enough to bind without making things soggy)
– 1 cup shredded Monterey Jack cheese (it melts so beautifully and evenly)
– 1 package (14-16 count) empanada discs, thawed (I keep these in the freezer for spontaneous cravings)
– 1 large egg, beaten (room temperature creates the perfect golden wash)
– 2 tbsp olive oil (extra virgin is always my go-to for sautéing)
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
2. Add the finely diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until golden but not browned.
4. Add the ground beef, breaking it up with a wooden spoon, and cook for 8-10 minutes until no pink remains.
5. Sprinkle in the cumin and smoked paprika, stirring to coat the meat evenly.
6. Mix in the tomato sauce and cook for 2 minutes until the mixture thickens slightly.
7. Remove the skillet from heat and let the filling cool completely to room temperature, about 20 minutes (this prevents the empanada dough from becoming soggy).
8. Stir the shredded Monterey Jack cheese into the cooled beef mixture.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. Place an empanada disc on a clean surface and spoon 2 tablespoons of filling into the center.
11. Brush the edges of the disc with the beaten egg using a pastry brush.
12. Fold the disc over the filling to create a half-moon shape, pressing the edges together firmly.
13. Crimp the edges with a fork to seal completely, pressing down until you see clear indentations.
14. Repeat with remaining discs and filling, arranging them 1 inch apart on the prepared baking sheet.
15. Brush the tops of all empanadas with the remaining beaten egg.
16. Bake for 20-25 minutes until the pastry is golden brown and flaky.
17. Let the empanadas rest on the baking sheet for 5 minutes before serving.
Remember how the flaky crust shatters at first bite, giving way to the savory, cheesy filling that’s both robust and comforting. I love serving these with a simple avocado crema for dipping, or sometimes just eating them warm from the oven while standing at the counter, savoring that perfect contrast of textures.
Apple Cinnamon Dessert Empanadas
Wandering through the kitchen this afternoon, I found myself drawn to the comforting scent of apples and cinnamon still lingering from yesterday’s baking. There’s something about folding dough around sweet fillings that feels like wrapping up autumn itself in a warm embrace. These little hand pies have become my quiet afternoon ritual when the world outside grows crisp and golden.
Ingredients
– 2 cups all-purpose flour (I always keep mine in the freezer for flakier results)
– 1/2 cup cold unsalted butter, cubed (straight from the fridge works best)
– 1/4 cup ice water (measure with ice cubes still floating)
– 3 medium apples, peeled and diced (I prefer Honeycrisp for their balanced sweetness)
– 1/4 cup brown sugar (pack it gently into the measuring cup)
– 1 tsp ground cinnamon (I add an extra pinch because I love the warmth)
– 1 egg, beaten (room temperature helps it brush on smoothly)
– 1 tbsp coarse sugar for sprinkling (the large crystals create such a lovely crunch)
Instructions
1. Combine flour and cold butter cubes in a large mixing bowl.
2. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
4. Turn the dough onto a lightly floured surface and gently knead it 3-4 times until smooth.
5. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for exactly 30 minutes.
6. While the dough chills, combine diced apples, brown sugar, and cinnamon in a medium bowl, stirring until the apples are evenly coated.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Roll the chilled dough out to 1/8-inch thickness on a floured surface.
9. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
10. Place 1 tablespoon of apple filling in the center of each dough circle.
11. Brush the edges of each circle lightly with beaten egg using a pastry brush.
12. Fold each circle in half over the filling and press the edges firmly together.
13. Use a fork to crimp the sealed edges, creating both decoration and ensuring they stay closed during baking.
14. Brush the tops of all empanadas with the remaining beaten egg.
15. Sprinkle coarse sugar generously over each empanada.
16. Cut three small slits in the top of each empanada to allow steam to escape.
17. Arrange empanadas 2 inches apart on the prepared baking sheet.
18. Bake for 18-22 minutes until the crust turns golden brown and the filling bubbles slightly through the steam vents.
19. Transfer to a wire rack and let cool for 10 minutes before serving.
Knowing how the flaky crust shatters at first bite gives me such satisfaction. The tender apples inside still hold their shape while melting into spiced sweetness, and I love serving these warm with a drizzle of cold vanilla bean ice cream that pools in the crispy layers.
Pineapple and Coconut Sweet Empanadas
Remembering those humid summer evenings when the air hangs thick with possibility, I find myself drawn back to this recipe—a sweet embrace of tropical flavors wrapped in tender pastry, perfect for quiet afternoons when the world outside slows to a gentle hum.
Ingredients
– 2 cups all-purpose flour (I always sift mine first for that delicate, cloud-like texture)
– ½ cup unsalted butter, chilled and cubed (cold butter creates the flakiest layers)
– ¼ cup ice water (just enough to bring the dough together without overworking it)
– 1 cup finely diced fresh pineapple (the sweet-tart balance is everything here)
– ½ cup sweetened shredded coconut (toasted lightly first for depth)
– ⅓ cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
– 1 large egg, lightly beaten (room temperature helps it brush on smoothly)
– 1 teaspoon vanilla extract (a splash of warmth in every bite)
Instructions
1. Combine 2 cups all-purpose flour and ½ cup chilled, cubed unsalted butter in a large bowl, using your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
2. Gradually drizzle in ¼ cup ice water while stirring with a fork, adding just enough until the dough begins to clump together without being sticky.
3. Gently knead the dough on a lightly floured surface for 30 seconds until it forms a smooth ball, being careful not to overwork it to maintain tenderness.
4. Wrap the dough tightly in plastic wrap and refrigerate for exactly 30 minutes to allow the gluten to relax and prevent shrinkage during baking.
5. While the dough chills, combine 1 cup finely diced fresh pineapple, ½ cup sweetened shredded coconut, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract in a medium bowl, stirring until the pineapple releases its juices and the sugar begins to dissolve.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper to ensure easy removal and even browning.
7. Roll out the chilled dough on a floured surface to ⅛-inch thickness, then use a 4-inch round cutter to cut out circles, re-rolling scraps once to minimize toughness.
8. Place 1 tablespoon of the pineapple-coconut filling in the center of each dough circle, leaving a ½-inch border clear around the edges.
9. Brush the edges of each circle with the lightly beaten egg using a pastry brush, which acts as a natural glue for sealing.
10. Fold each circle in half over the filling, pressing the edges firmly together with your fingers to create a half-moon shape.
11. Crimp the sealed edges with a fork to create a decorative pattern that also ensures no filling escapes during baking.
12. Brush the tops of all empanadas with the remaining beaten egg for a golden, glossy finish.
13. Bake at 375°F for 18–20 minutes until the pastry turns golden brown and you can see the filling bubbling slightly through the seams.
14. Transfer the empanadas to a wire rack and let them cool for 15 minutes before serving to allow the filling to set properly. Buttery flakes shatter delicately with each bite, giving way to the jammy pineapple and toasty coconut within. Best served warm with a dusting of powdered sugar or a scoop of vanilla bean ice cream melting into the flaky layers.
Conclusion
Yum! With 23 delicious empanada recipes for every occasion, you’re sure to find new favorites to wow family and friends. We hope you’ll try a few, leave a comment with your top picks, and share this roundup on Pinterest. Happy baking!
