You’re about to embark on a delicious journey through 25 unforgettable empanadas that promise culinary bliss. Whether you’re craving quick dinners, seasonal favorites, or comforting classics, these hand-held delights are perfect for home cooks. Get ready to explore flavors that will inspire your kitchen and delight your taste buds—let’s dive into this mouthwatering roundup!
Spicy Black Bean and Corn Empanadas
Brace your taste buds for a fiesta in a flaky pocket! These spicy black bean and corn empanadas are the handheld heroes you didn’t know your weeknight needed, packing a punch of flavor that’ll make your kitchen feel like a street-food stall (minus the long line). Trust me, they’re so good, you might just start a family debate over who gets the last one.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Ice water – ¼ cup
– Black beans – 1 (15-oz) can
– Corn kernels – 1 cup
– Jalapeño – 1
– Chili powder – 1 tsp
– Cumin – ½ tsp
– Vegetable oil – 2 tbsp
– Egg – 1
Instructions
1. In a large bowl, combine the all-purpose flour and ½ tsp of the salt. 2. Cut the unsalted butter into small cubes and add it to the flour mixture. 3. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs. 4. Gradually add the ice water, 1 tbsp at a time, mixing until the dough just comes together. 5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes. 6. While the dough chills, drain and rinse the black beans. 7. Dice the jalapeño, removing the seeds for less heat if desired. 8. In a skillet over medium heat, warm the vegetable oil. 9. Add the corn kernels and diced jalapeño, cooking for 3-4 minutes until slightly softened. 10. Stir in the black beans, chili powder, cumin, and remaining ½ tsp salt, cooking for 2 more minutes, then remove from heat and let cool. 11. Preheat your oven to 400°F and line a baking sheet with parchment paper. 12. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. 13. Use a 4-inch round cutter to cut out circles from the dough. 14. Place 1 tbsp of the cooled filling in the center of each dough circle. 15. Fold the dough over the filling to form a half-moon shape. 16. Press the edges together firmly with your fingers. 17. Crimp the edges with a fork to seal them completely. 18. In a small bowl, beat the egg with 1 tbsp water. 19. Brush the tops of the empanadas with the egg wash. 20. Bake at 400°F for 18-20 minutes, until golden brown and crisp. 21. Let the empanadas cool on the baking sheet for 5 minutes before serving.
Unbelievably crispy on the outside with a warmly spiced, hearty filling, these empanadas offer a satisfying crunch that gives way to a smoky, savory burst. Serve them fresh from the oven with a dollop of cool sour cream or a zesty salsa for dipping, or pack them cold for a picnic—they’re just as delicious at room temperature, making them the ultimate portable feast.
Ham and Cheese Breakfast Empanadas
Morning, sleepyheads! If you’ve ever stared into your fridge at dawn, willing breakfast to magically appear, these handheld heroes are your answer—flaky, cheesy, and packed with enough savory goodness to make your alarm clock seem slightly less evil.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup, cold and cubed
– Salt – ½ tsp
– Ice water – ¼ cup
– Cooked ham – 1 cup, diced
– Sharp cheddar cheese – 1 cup, shredded
– Egg – 1, beaten
Instructions
1. In a large bowl, combine the flour and salt.
2. Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually pour in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together into a ball. Tip: Don’t overmix—this keeps the crust tender.
4. Wrap the dough in plastic wrap and refrigerate for 15 minutes to chill.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
7. Use a 4-inch round cutter or a bowl to cut out circles from the dough.
8. In a small bowl, mix the diced ham and shredded cheddar cheese.
9. Place 1 tablespoon of the ham and cheese mixture in the center of each dough circle.
10. Brush the edges of the dough circles with the beaten egg.
11. Fold each circle over the filling to form a half-moon shape, and press the edges firmly to seal. Tip: Use a fork to crimp the edges for a decorative touch and to prevent leaks.
12. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
13. Brush the tops of the empanadas with the remaining beaten egg.
14. Bake in the preheated oven at 375°F for 20–25 minutes, or until golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.
15. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Absolutely irresistible fresh from the oven, these empanadas boast a buttery, flaky crust that shatters with each bite, giving way to a gooey, savory filling of salty ham and melty cheddar. Serve them warm with a side of salsa or a dollop of sour cream for dipping, or pack them cold for a grab-and-go breakfast that’ll make your coworkers jealous.
Argentinian Beef and Olive Delight Empanadas
Aren’t you tired of the same old dinner routine? Let’s shake things up with these Argentinian Beef and Olive Delight Empanadas—they’re like little pockets of joy that’ll have your taste buds doing the tango! Trust me, these savory hand pies are so addictive, you might just forget your name after the first bite.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Cold water – ½ cup
– Ground beef – 1 lb
– Onion – 1 medium, finely chopped
– Green olives – ½ cup, pitted and chopped
– Hard-boiled eggs – 2, chopped
– Ground cumin – 1 tsp
– Paprika – 1 tsp
– Egg – 1, beaten
Instructions
1. In a large bowl, combine the all-purpose flour and salt.
2. Cut the unsalted butter into small cubes and add it to the flour mixture.
3. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
4. Gradually add the cold water, mixing until a dough forms. Tip: Keep the water ice-cold for a flakier crust—no one wants a soggy empanada!
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. While the dough chills, heat a large skillet over medium-high heat and add the ground beef.
7. Cook the ground beef for 5-7 minutes, breaking it up with a spoon, until browned and no longer pink.
8. Add the finely chopped onion to the skillet and cook for 3-5 minutes, until softened.
9. Stir in the chopped green olives, chopped hard-boiled eggs, ground cumin, and paprika.
10. Cook the mixture for 2-3 minutes, then remove from heat and let it cool completely. Tip: Cooling the filling prevents the dough from getting soggy—patience is a virtue here!
11. Preheat your oven to 375°F and line a baking sheet with parchment paper.
12. On a floured surface, roll out the chilled dough to ⅛-inch thickness.
13. Use a round cutter or bowl to cut out 12 circles, each about 5 inches in diameter.
14. Place a heaping tablespoon of the cooled beef mixture in the center of each dough circle.
15. Fold the dough over the filling to form a half-moon shape and press the edges to seal.
16. Crimp the edges with a fork to ensure they’re tightly closed. Tip: A good seal keeps all those delicious juices inside—no leaks allowed!
17. Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
18. Bake at 375°F for 20-25 minutes, until golden brown and crispy.
19. Remove from the oven and let cool for 5 minutes before serving.
Crunchy on the outside, juicy on the inside, these empanadas boast a rich, savory flavor with a tangy kick from the olives. Serve them warm with a spicy chimichurri sauce for dipping, or pack them up for a picnic—they’re just as delicious at room temperature!
Sweet Potato and Chorizo Firecracker Empanadas
Tired of the same old party snacks? These Sweet Potato and Chorizo Firecracker Empanadas are here to detonate your taste buds with a flavor explosion that’s equal parts cozy and kicky—a handheld fiesta that’ll have everyone asking for the secret (spoiler: it’s the chorizo).
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ½ cup (cold, cubed)
– Ice water – ¼ cup
– Sweet potato – 1 large (about 1 lb)
– Chorizo – 8 oz (casing removed)
– Olive oil – 1 tbsp
– Egg – 1 (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour and salt.
3. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together into a ball. (Tip: Overworking the dough can make it tough, so stop as soon as it holds shape.)
5. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
6. While the dough chills, peel and dice the sweet potato into ½-inch cubes.
7. In a skillet over medium heat, add the olive oil and cook the chorizo (casing removed) for 5–7 minutes, breaking it up with a spoon until browned and crumbly.
8. Add the diced sweet potato to the skillet with the chorizo, and cook for 10–12 minutes, stirring occasionally, until the sweet potato is tender and lightly caramelized. (Tip: A fork should easily pierce the sweet potato when it’s done.)
9. Remove the skillet from heat and let the filling cool slightly.
10. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
11. Use a 4-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
12. Place about 1 tablespoon of the sweet potato and chorizo filling in the center of each dough circle.
13. Fold the dough over the filling to form a half-moon shape, and press the edges together with a fork to seal. (Tip: For a tighter seal, lightly moisten the edges with water before pressing.)
14. Arrange the empanadas on the prepared baking sheet, spacing them about 1 inch apart.
15. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
16. Brush the tops of the empanadas with the egg wash.
17. Bake in the preheated oven at 400°F for 18–20 minutes, until the crust is golden brown and flaky.
18. Let the empanadas cool on the baking sheet for 5 minutes before serving.
Munch into these golden pockets to discover a flaky, buttery crust giving way to a smoky, spicy chorizo and sweet, creamy potato filling—it’s a textural dream. Serve them warm with a zesty lime crema or simply grab one straight from the tray; either way, they’re guaranteed to vanish faster than you can say “firecracker.”
Gooey Banana and Nutella Dessert Empanadas
Gather ’round, dessert rebels! We’re about to turn your kitchen into a portal to a world where flaky pastry hugs a river of molten banana and Nutella, because sometimes a regular snack just doesn’t cut it. This recipe is your golden ticket to impromptu party hero status, requiring minimal effort for maximum, gooey payoff.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Refrigerated pie crusts – 2 (14.1 oz box)
– Ripe bananas – 2 medium
– Nutella – ½ cup
– Egg – 1 large
– Granulated sugar – 2 tbsp
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Unroll the two refrigerated pie crusts onto a lightly floured surface. (Tip: Let them sit at room temperature for 10 minutes first to prevent cracking).
3. Use a 4-inch round cutter or a small bowl to cut 8 circles from each pie crust, re-rolling scraps as needed.
4. Peel the two ripe bananas and mash them thoroughly in a small bowl with a fork until mostly smooth.
5. Spoon 1 tablespoon of the mashed banana onto the center of half of the pastry circles (8 total).
6. Immediately top the banana on each circle with 1 tablespoon of Nutella.
7. Lightly beat the one large egg in a small bowl with 1 teaspoon of water to create an egg wash.
8. Brush a thin layer of the egg wash around the edges of each filled pastry circle.
9. Place a remaining plain pastry circle on top of each filled one and press the edges firmly together with your fingers.
10. Crimp the sealed edges of each empanada all the way around with the tines of a fork to ensure they are completely closed. (Tip: This double-seal is crucial to prevent lava-like filling eruptions).
11. Brush the top of each assembled empanada lightly with the remaining egg wash.
12. Sprinkle the tops of all the empanadas evenly with the 2 tablespoons of granulated sugar.
13. Use a sharp knife to cut 2-3 small slits in the top of each empanada to allow steam to escape during baking.
14. Arrange the empanadas on the prepared baking sheet, leaving about 1 inch of space between each one.
15. Bake in the preheated 400°F oven for 13-15 minutes, or until the pastry is puffed and a deep, golden brown all over. (Tip: Rotate the baking sheet halfway through for even browning).
16. Let the empanadas cool on the baking sheet for at least 5 minutes before serving—the filling will be dangerously hot.
Let’s be real: the magic happens when you break through that crisp, sugar-dusted shell into the warm, oozing center. The banana mellows the Nutella’s sweetness just enough, creating a flavor that’s pure, handheld joy. Serve them warm with a scoop of vanilla ice cream for a contrast in temperatures, or simply enjoy the glorious mess straight from the baking sheet—no judgment here.
Smoky Chipotle Chicken Empanadas
Pucker up, buttercup, because we’re about to dive into a handheld fiesta that’ll make your taste buds do the cha-cha. These smoky chipotle chicken empanadas are the perfect marriage of flaky pastry and spicy, savory filling—think of them as the love child of a taco and a turnover, ready to party in your mouth.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– Flour – 2 cups
– Salt – ½ tsp
– Butter – ½ cup, cold and cubed
– Ice water – ¼ cup
– Chicken breast – 1 lb, cooked and shredded
– Chipotle peppers in adobo – 2 tbsp, minced
– Onion – ½ cup, finely chopped
– Garlic – 2 cloves, minced
– Cumin – 1 tsp
– Olive oil – 1 tbsp
– Egg – 1, beaten
Instructions
1. In a large bowl, combine 2 cups of flour and ½ tsp of salt.
2. Add ½ cup of cold, cubed butter to the flour mixture, and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
3. Gradually pour in ¼ cup of ice water, stirring with a fork until a dough forms, then knead it gently into a ball. Tip: Keep the butter cold for a flaky crust—if it starts to melt, pop the dough in the fridge for 10 minutes.
4. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
5. While the dough chills, heat 1 tbsp of olive oil in a skillet over medium heat.
6. Add ½ cup of finely chopped onion and 2 cloves of minced garlic to the skillet, and sauté for 3-5 minutes until softened and fragrant.
7. Stir in 1 lb of cooked, shredded chicken breast, 2 tbsp of minced chipotle peppers in adobo, and 1 tsp of cumin, cooking for another 2-3 minutes to blend the flavors. Tip: Adjust the chipotle amount based on your heat preference—start with less if you’re spice-shy.
8. Remove the skillet from the heat and let the filling cool completely.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
11. Use a round cutter or a bowl to cut out 8 circles, each about 5 inches in diameter.
12. Spoon 2-3 tbsp of the cooled chicken filling onto the center of each dough circle.
13. Fold the dough over the filling to form a half-moon shape, and press the edges together with a fork to seal. Tip: Don’t overfill the empanadas, or they might burst open during baking—leave a ½-inch border.
14. Place the sealed empanadas on the prepared baking sheet, and brush the tops with 1 beaten egg for a golden finish.
15. Bake at 375°F for 20-25 minutes, until the crust is golden brown and crisp.
16. Remove from the oven and let cool for 5 minutes before serving.
Yes, these empanadas deliver a crispy, buttery crust that shatters with each bite, giving way to a smoky, slightly spicy chicken filling that’s packed with flavor. Serve them warm with a dollop of cool sour cream or a zesty avocado crema to balance the heat, or pack them for a picnic—they’re just as delicious at room temperature.
Zesty Spiced Lamb and Mint Empanadas
Yikes, have you ever had a craving so specific it feels like your taste buds are staging a mutiny? That’s where these Zesty Spiced Lamb and Mint Empanadas come in—they’re the flaky, savory rescue mission your mouth didn’t know it needed, packed with enough personality to make any dinner feel like a fiesta.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Ice water – ¼ cup
– Ground lamb – 1 lb
– Onion – 1, finely chopped
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
– Fresh mint – ¼ cup, chopped
– Egg – 1, beaten
Instructions
1. In a large bowl, combine the all-purpose flour and salt. Cut the unsalted butter into small cubes and add it to the bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Don’t overmix—this keeps the pastry flaky. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. While the dough chills, heat a large skillet over medium-high heat. Add the ground lamb and cook for 5–7 minutes, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat.
4. Add the finely chopped onion and minced garlic to the skillet with the lamb. Cook for 3–5 minutes, stirring frequently, until the onion is soft and translucent.
5. Stir in the ground cumin and chili powder, cooking for 1 minute to toast the spices and release their aroma. Remove the skillet from heat and fold in the chopped fresh mint. Let the filling cool to room temperature.
6. Preheat your oven to 375°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Use a 4-inch round cutter to cut out circles.
7. Place about 1 tablespoon of the cooled lamb filling in the center of each dough circle. Brush the edges with the beaten egg, fold the dough over to form a half-moon shape, and press the edges with a fork to seal. Tip: Make sure the edges are sealed tightly to prevent leaks during baking.
8. Arrange the empanadas on the prepared baking sheet. Brush the tops with the remaining beaten egg. Bake for 20–25 minutes, or until golden brown and crisp. Tip: Rotate the baking sheet halfway through for even browning.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Kick back and savor these golden pockets of joy—the flaky crust shatters with each bite, giving way to a warmly spiced lamb filling brightened by that fresh mint zing. Serve them with a dollop of cool yogurt or a spicy salsa for dipping, and watch them disappear faster than you can say “¡delicioso!”
Creamy Shrimp Scampi Empanadas
Kick your appetizer game up a notch with these Creamy Shrimp Scampi Empanadas, a handheld twist on a classic that’s guaranteed to disappear faster than your willpower at a buffet. Imagine all the garlicky, buttery goodness of shrimp scampi, but wrapped in a flaky, golden crust—it’s basically a flavor party you can eat on the go, and trust me, your taste buds will RSVP ‘yes’ immediately.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup, cold and cubed
– Ice water – ¼ cup
– Salt – 1 tsp
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Raw shrimp – 1 lb, peeled, deveined, and chopped
– Dry white wine – ¼ cup
– Heavy cream – ½ cup
– Lemon juice – 2 tbsp
– Parsley – 2 tbsp, chopped
– Egg – 1, beaten
Instructions
1. In a large bowl, combine the all-purpose flour and ½ tsp of the salt.
2. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tbsp at a time, stirring with a fork until the dough just comes together into a ball. Tip: Don’t overmix, or the crust will be tough.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
5. While the dough chills, heat the olive oil in a large skillet over medium heat.
6. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
7. Add the chopped raw shrimp to the skillet and cook for 2–3 minutes, until pink and opaque.
8. Pour in the dry white wine and simmer for 2 minutes to reduce slightly.
9. Stir in the heavy cream, lemon juice, remaining ½ tsp salt, and chopped parsley, and cook for 2 more minutes until slightly thickened. Tip: Let the filling cool completely before assembling to prevent soggy empanadas.
10. Preheat your oven to 400°F and line a baking sheet with parchment paper.
11. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
12. Use a 4-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
13. Place 1 tbsp of the cooled shrimp filling in the center of each dough circle.
14. Fold the dough over the filling to form a half-moon, and press the edges with a fork to seal tightly.
15. Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg. Tip: The egg wash gives a golden, shiny finish—don’t skip it!
16. Bake at 400°F for 15–20 minutes, until the crust is golden brown and flaky.
Delight in the contrast of the crisp, buttery crust giving way to that luscious, creamy shrimp filling, with a zesty lemon kick that keeps things bright. Serve these warm with a side of marinara for dipping, or get fancy and pair them with a crisp salad for a light meal that’s anything but ordinary.
Roasted Vegetable and Pesto Fusion Empanadas
Get ready to fold some flavor into your life with these Roasted Vegetable and Pesto Fusion Empanadas! They’re the handheld answer to that ‘what’s for dinner?’ panic, combining the cozy comfort of a savory pastry with a vibrant, herby kick that’ll make your taste buds do a happy dance. Consider this your official permission slip to eat pie for dinner—no judgment here.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Ice water – ¼ cup
– Salt – ½ tsp
– Zucchini – 1 cup, diced
– Red bell pepper – 1 cup, diced
– Olive oil – 1 tbsp
– Basil pesto – ½ cup
– Egg – 1
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour and salt.
3. Cut the unsalted butter into small cubes and add it to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
5. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together into a ball.
6. Wrap the dough in plastic wrap and refrigerate it for 15 minutes to chill.
7. While the dough chills, toss the diced zucchini and red bell pepper with the olive oil on the prepared baking sheet.
8. Roast the vegetables in the preheated oven for 15 minutes, or until they are tender and lightly browned at the edges.
9. Remove the vegetables from the oven and let them cool slightly, then mix them with the basil pesto in a bowl.
10. On a lightly floured surface, roll out the chilled dough to a ⅛-inch thickness.
11. Use a 4-inch round cutter or a bowl to cut out circles from the dough.
12. Place about 2 tablespoons of the vegetable-pesto filling in the center of each dough circle.
13. Fold each circle in half over the filling to form a half-moon shape.
14. Press the edges together firmly with your fingers, then crimp them with a fork to seal.
15. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
16. Brush the tops of the empanadas with the egg wash.
17. Place the empanadas on the parchment-lined baking sheet and bake at 400°F for 20 minutes, or until golden brown and crispy.
18. Let the empanadas cool for 5 minutes before serving.
Now, take a bite and savor the flaky, buttery crust that gives way to a warm, herby filling with just the right amount of veggie crunch. These empanadas are perfect for dipping into a side of marinara or enjoying straight from the oven as a fun, fuss-free meal that’s sure to impress even the pickiest eaters.
Rich Chocolate and Raspberry Decadence Empanadas
Hold onto your aprons, folks, because we’re about to turn your kitchen into a dessert paradise that’ll make your taste buds do a happy dance. Imagine a flaky, golden pastry hugging a molten core of rich chocolate and tangy raspberry—it’s like a party in your mouth, and everyone’s invited!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Cold water – ¼ cup
– Salt – ½ tsp
– Semi-sweet chocolate chips – 1 cup
– Fresh raspberries – 1 cup
– Egg – 1
– Granulated sugar – 2 tbsp
Instructions
1. In a large bowl, combine the all-purpose flour and salt.
2. Cut the unsalted butter into small cubes and add it to the flour mixture.
3. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
4. Gradually add the cold water, mixing until a dough forms, then knead it gently for 2 minutes until smooth.
5. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to chill.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
8. Use a round cutter or glass to cut out 8 circles, each about 4 inches in diameter.
9. Place 1 tablespoon of semi-sweet chocolate chips and 5-6 fresh raspberries in the center of each dough circle.
10. Fold each circle in half over the filling to form a half-moon shape.
11. Press the edges together firmly with your fingers to seal, then crimp them with a fork for a decorative touch.
12. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
13. Brush the top of each empanada with the egg wash for a golden finish.
14. Sprinkle the granulated sugar evenly over the brushed empanadas.
15. Bake the empanadas on the prepared baking sheet for 12-15 minutes, or until they are golden brown and puffed.
16. Remove the empanadas from the oven and let them cool on a wire rack for 5 minutes before serving.
Unwrap these little pockets of joy to reveal a gooey, chocolatey center that pairs perfectly with the burst of raspberry freshness. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as a handheld dessert that’s sure to disappear fast!
Golden Curry and Mango Empanadas
Get ready to turn your snack game upside down with a fusion that’s as bold as it is brilliant—Golden Curry and Mango Empanadas. Imagine the cozy, savory warmth of Japanese curry cozying up with the sunny, sweet-tart pop of ripe mango, all wrapped in a flaky, golden pastry shell. It’s the handheld hug your taste buds didn’t know they needed, perfect for shaking up Taco Tuesday or dazzling at your next potluck.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Cold water – ¼ cup
– Golden curry block – 1 (3.5 oz)
– Ripe mango – 1, diced
– Egg – 1
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and ½ cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
2. Gradually add ¼ cup cold water, mixing until a dough forms, then wrap it in plastic and refrigerate for 20 minutes to prevent shrinkage.
3. While the dough chills, melt 1 golden curry block in a saucepan over medium heat according to package instructions, then stir in the diced mango and let it cool completely to avoid soggy pastry.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. On a floured surface, roll the chilled dough to ⅛-inch thickness and cut it into 12 circles using a 4-inch round cutter.
6. Place 1 tablespoon of the cooled curry-mango filling in the center of each dough circle.
7. Beat 1 egg in a small bowl and brush it around the edges of each circle to act as a glue.
8. Fold each circle over the filling to form a half-moon shape, pressing the edges firmly with a fork to seal.
9. Arrange the empanadas on the prepared baking sheet and brush the tops with the remaining beaten egg for a shiny, golden finish.
10. Bake at 375°F for 18–20 minutes, or until the pastry is puffed and golden brown.
11. Let the empanadas cool on a wire rack for 5 minutes before serving to avoid burning your mouth on the hot filling.
Who knew comfort food could be this adventurous? The flaky crust gives way to a gooey, savory-sweet center where the curry’s umami depth and mango’s bright acidity play a delightful tug-of-war. Serve them warm with a side of cooling yogurt dip or pack them for a picnic—they’re guaranteed to steal the spotlight wherever they go.
Crispy Apple Cinnamon Puff Empanadas
Wondering how to turn leftover apples into a handheld dessert that’ll make your taste buds do a happy dance? Meet the Crispy Apple Cinnamon Puff Empanadas—a flaky, sweet, and spiced treat that’s like apple pie decided to put on a crispy coat and go portable. Perfect for when you crave something warm and comforting without the fuss of a full pie.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Puff pastry sheets – 1 package (2 sheets)
– Apples – 2 medium, peeled and diced
– Brown sugar – ¼ cup
– Ground cinnamon – 1 tsp
– Butter – 2 tbsp
– Egg – 1, beaten
– Granulated sugar – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the butter, then add the diced apples, brown sugar, and ground cinnamon.
3. Cook the apple mixture for 5-7 minutes, stirring occasionally, until the apples are tender and the sauce thickens slightly; remove from heat to cool completely.
4. Unfold the puff pastry sheets on a lightly floured surface and cut each into 4 equal squares using a sharp knife or pizza cutter.
5. Place about 1 tablespoon of the cooled apple filling in the center of each pastry square, leaving a ½-inch border around the edges.
6. Brush the edges of each square with the beaten egg using a pastry brush, then fold the pastry over the filling to form a triangle.
7. Press the edges firmly with a fork to seal the empanadas, ensuring no filling leaks out during baking.
8. Arrange the empanadas on the prepared baking sheet, spacing them about 1 inch apart.
9. Brush the tops of the empanadas with the remaining beaten egg and sprinkle evenly with granulated sugar.
10. Bake in the preheated oven for 12-15 minutes, or until the pastry is golden brown and puffed up.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Ultra-crispy on the outside with a gooey, cinnamon-spiced apple center, these empanadas offer a delightful contrast in every bite. Serve them warm with a scoop of vanilla ice cream for an extra indulgent twist, or pack them for a picnic—they’re just as delicious at room temperature.
Savory Mushroom and Thyme Empanadas
Empanadas, those delightful handheld pies, are about to get a seriously savory upgrade with a mushroom and thyme filling that’ll make your taste buds do a happy dance. Imagine flaky, golden pastry hugging a rich, earthy mixture—it’s comfort food with a gourmet twist, perfect for everything from game-day snacks to fancy-ish dinners. Let’s dive in and get these pockets of joy baking!
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Cold water – ¼ cup
– Salt – 1 tsp
– Mushrooms – 8 oz
– Onion – 1 medium
– Fresh thyme – 2 tbsp
– Olive oil – 2 tbsp
– Egg – 1
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour and salt, then cut in the unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until a dough forms, then wrap it in plastic and chill for 15 minutes—this keeps the pastry flaky.
4. While the dough chills, finely chop the onion and slice the mushrooms.
5. Heat the olive oil in a skillet over medium heat, then sauté the onion for 5 minutes until translucent.
6. Add the mushrooms to the skillet and cook for 8-10 minutes until browned and tender, stirring occasionally.
7. Stir in the fresh thyme and remove from heat, letting the filling cool slightly.
8. Roll out the chilled dough on a floured surface to ⅛-inch thickness, then cut into 8 circles using a 4-inch cutter.
9. Spoon the mushroom mixture onto one half of each dough circle, leaving a border.
10. Fold the dough over to form half-moons, press the edges with a fork to seal, and place on the baking sheet.
11. Beat the egg with 1 tbsp water and brush it over the empanadas for a golden finish.
12. Bake at 400°F for 20-25 minutes until puffed and golden brown—check at 20 minutes to avoid over-baking.
For a final touch, these empanadas boast a crisp, buttery crust that shatters with each bite, revealing a deeply savory filling with earthy mushrooms and aromatic thyme. Serve them warm with a dollop of sour cream or a zesty salsa for dipping, and watch them disappear faster than you can say “more please!”
Fiery Jalapeño Popper Empanadas
Aren’t you tired of the same old appetizers that barely raise an eyebrow? Let’s crank up the heat and the fun with these handheld pockets of pure joy that pack a punch and a party in every bite.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Cream cheese – 4 oz
– Shredded cheddar cheese – 1 cup
– Jalapeño peppers – 4
– Egg – 1
– Water – ¼ cup
– Salt – 1 tsp
– Vegetable oil – for frying
Instructions
1. In a large bowl, combine the all-purpose flour and salt.
2. Cut the unsalted butter into small cubes and work it into the flour mixture with your fingers until it resembles coarse crumbs.
3. Gradually add the water, mixing until a dough forms, then knead gently for 2 minutes until smooth. Tip: Don’t overwork the dough to keep it flaky.
4. Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.
5. While the dough chills, finely chop the jalapeño peppers, removing seeds for less heat if desired.
6. In a medium bowl, mix the cream cheese, shredded cheddar cheese, and chopped jalapeños until well combined.
7. On a floured surface, roll out the chilled dough to ⅛-inch thickness.
8. Use a 4-inch round cutter to cut out circles from the dough.
9. Place 1 tablespoon of the cheese-jalapeño filling in the center of each dough circle.
10. Beat the egg in a small bowl and brush the edges of the dough circles with it.
11. Fold each circle over the filling to form a half-moon shape, pressing the edges firmly with a fork to seal. Tip: Ensure no filling leaks out to prevent oil splatters.
12. In a deep skillet, heat vegetable oil to 350°F over medium-high heat.
13. Carefully add the empanadas in batches, frying for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain oil temperature.
14. Remove with a slotted spoon and drain on paper towels.
15. Serve immediately while hot.
Here’s the magic: these empanadas deliver a crispy, flaky crust that shatters to reveal a gooey, molten center with just the right kick. Honestly, they’re so addictive you might want to double the batch and serve them with a cool avocado dip for the ultimate spicy-cool contrast.
Pineapple and Ham Tropical Breeze Empanadas
Zesty, zingy, and zippy—these Pineapple and Ham Tropical Breeze Empanadas are your passport to a flavor vacation without leaving your kitchen! Imagine a flaky, golden pocket stuffed with sweet-tangy pineapple and savory ham, all spiked with a hint of spice that’ll make your taste buds do a happy dance. It’s the handheld snack that screams ‘beach day’ even if you’re just lounging on the couch.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– Empanada dough – 1 package (about 16 oz)
– Pineapple chunks – 1 cup, finely chopped
– Ham – 1 cup, diced
– Brown sugar – 2 tbsp
– Ground cinnamon – ½ tsp
– Egg – 1
– Water – 1 tbsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the pineapple chunks, ham, brown sugar, and ground cinnamon until well mixed.
3. Roll out the empanada dough on a lightly floured surface to about ⅛-inch thickness.
4. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
5. Place 1 tablespoon of the pineapple-ham filling in the center of each dough circle.
6. Fold each circle in half over the filling to form a half-moon shape.
7. Press the edges together firmly with your fingers to seal, then crimp with a fork to ensure no leaks.
8. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
9. Brush the top of each empanada lightly with the egg wash for a golden finish.
10. Arrange the empanadas on the prepared baking sheet, spacing them about 1 inch apart.
11. Bake in the preheated oven for 18-20 minutes, or until the crust is puffed and golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Delightfully crisp on the outside with a juicy, sweet-and-savory filling that bursts with tropical flair, these empanadas are perfect for dipping in a spicy mango salsa or enjoying straight from the oven. Serve them warm as a fun appetizer or pack them for a picnic—they’re guaranteed to bring a breeze of sunshine to any meal!
Nutty Spinach and Feta Twirl Empanadas
Hear that? That’s the sound of your taste buds doing a happy dance because we’re about to spin up some handheld magic. These Nutty Spinach and Feta Twirl Empanadas are the flaky, savory answer to your snack-time prayers, packed with enough cheesy, nutty goodness to make even a Tuesday feel like a fiesta.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Ice water – ¼ cup
– Salt – ½ tsp
– Fresh spinach – 4 cups
– Crumbled feta cheese – 1 cup
– Chopped walnuts – ½ cup
– Olive oil – 1 tbsp
– Egg – 1
Instructions
1. In a large bowl, combine the all-purpose flour and salt.
2. Cut the unsalted butter into small cubes and add it to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to chill.
6. While the dough chills, heat the olive oil in a large skillet over medium heat.
7. Add the fresh spinach and cook, stirring frequently, until wilted, about 3-4 minutes.
8. Transfer the cooked spinach to a colander and press out any excess liquid with a spoon.
9. In a medium bowl, combine the spinach, crumbled feta cheese, and chopped walnuts.
10. Preheat your oven to 375°F and line a baking sheet with parchment paper.
11. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
12. Use a 4-inch round cutter to cut out circles from the dough.
13. Place 1 tablespoon of the spinach-feta-walnut filling in the center of each dough circle.
14. Fold each circle in half over the filling to create a half-moon shape.
15. Use a fork to press and seal the edges firmly, creating a decorative crimp.
16. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
17. Brush the top of each empanada lightly with the egg wash.
18. Place the empanadas on the prepared baking sheet, spacing them 1 inch apart.
19. Bake at 375°F for 18-20 minutes, or until golden brown and flaky.
20. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Enjoy these golden pockets of joy fresh from the oven, where the flaky crust shatters to reveal a warm, savory filling that’s perfectly balanced—creamy feta, earthy spinach, and a delightful crunch from the walnuts. For a fun twist, serve them with a zesty yogurt dip or pack them cold for a picnic that’ll have everyone asking for the recipe.
Caramelized Onion and Brie Elegance Empanadas
Brace yourselves, flavor adventurers, because we’re about to turn humble dough into a pocket of pure, melty, savory-sweet bliss that will make you forget all other handheld snacks. These empanadas are the elegant answer to your cheesy, oniony cravings, proving that sophistication can indeed be deliciously portable.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup (cold, cubed)
– Ice water – ¼ cup
– Salt – ½ tsp
– Yellow onions – 2 large
– Olive oil – 2 tbsp
– Brie cheese – 8 oz
– Egg – 1
Instructions
1. Dice 2 large yellow onions into uniform ¼-inch pieces.
2. Heat 2 tbsp of olive oil in a large skillet over medium-low heat.
3. Add the diced onions to the skillet and cook, stirring occasionally, for 30-35 minutes until they are deeply golden brown, soft, and sweet. Tip: Patience is key here—low and slow cooking unlocks the onions’ natural sugars without burning them.
4. Transfer the caramelized onions to a bowl and let them cool completely to room temperature.
5. While the onions cool, make the dough: in a large bowl, combine 2 cups of all-purpose flour and ½ tsp of salt.
6. Add ½ cup of cold, cubed unsalted butter to the flour mixture.
7. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
8. Gradually add ¼ cup of ice water, mixing with a fork just until the dough begins to clump together.
9. Gently knead the dough in the bowl 3-4 times to form a cohesive ball, then wrap it in plastic wrap and refrigerate for 20 minutes. Tip: Don’t overwork the dough; visible butter flecks will create a flaky crust.
10. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
11. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to a ⅛-inch thickness.
12. Use a 5-inch round cutter (or a bowl) to cut out 8 circles from the dough, re-rolling scraps as needed.
13. Cut 8 oz of Brie cheese into 8 equal portions, discarding any thick rind.
14. Place one portion of Brie and 1 heaping tablespoon of the cooled caramelized onions in the center of each dough circle.
15. Lightly beat 1 egg with 1 tablespoon of water to create an egg wash.
16. Brush the egg wash around the edge of each dough circle.
17. Fold each circle over the filling to create a half-moon shape, pressing the edges firmly to seal.
18. Crimp the sealed edges with the tines of a fork to ensure they are completely closed.
19. Place the assembled empanadas on the prepared baking sheet and brush the tops with the remaining egg wash.
20. Use a sharp knife to cut 2-3 small slits in the top of each empanada to allow steam to escape.
21. Bake at 375°F for 20-25 minutes, or until the crust is golden brown and flaky. Tip: Let them cool for 5 minutes before serving—the molten Brie filling is dangerously hot straight from the oven.
Delight in the contrast of the crisp, buttery pastry giving way to the luxuriously gooey, rich Brie and the sweet, jammy onions. Serve these warm with a drizzle of honey for a sweet-savory kick or alongside a simple arugula salad to cut through the decadence.
Conclusion
Brimming with flavor and tradition, this collection of 25 unforgettable empanadas is your passport to culinary bliss. We hope it inspires your next kitchen adventure! Don’t forget to whip up your favorites, leave a comment telling us which ones you loved, and share the deliciousness by pinning this article on Pinterest. Happy cooking!
