15 Golden Peruvian Empanadas Recipes That Bring Bakery Style Joy

When it comes to comfort food, Peruvian empanadas are a must-try. Their flaky crusts paired with savory or sweet fillings are pure joy. From classic beef to a delightful apple twist, each bite is a fusion of tradition and creativity. I’m thrilled to share these 15 recipes that will surely inspire your next baking adventure. You won’t want to miss the delicious surprises each one has in store.

Classic Beef Empanadas

Empanadas are a delightful pastry filled with a variety of ingredients, and the Classic Beef Empanadas are a favorite among many. With a flaky crust and a savory beef filling, they make for an excellent appetizer or a main dish that can be enjoyed any time of the day.

Originating from Latin America, these hand-held pockets are perfect for parties or a cozy family meal, and they can be served with a variety of dipping sauces to enhance their flavor.

Making Classic Beef Empanadas is a straightforward process that combines simple ingredients into a delicious result. These empanadas can be baked or fried, depending on your preference, and they can be made ahead of time and frozen for future enjoyment.

Follow this recipe to create a batch that serves 4-6 people, and impress your family and friends with this delectable dish.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the chilled, diced butter and mix with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Cook the Filling: In a skillet over medium heat, add the ground beef and cook until browned. Drain excess fat if necessary. Add the chopped onion, garlic, and diced bell pepper to the skillet.

Cook until the vegetables are softened, about 5-7 minutes. Stir in the cumin, paprika, salt, and pepper. Remove from heat and let the mixture cool.

3. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.

4. Fill the Empanadas: Place a tablespoon of the beef filling in the center of each dough circle. Be careful not to overfill. Fold the dough over the filling to create a half-moon shape.

Press the edges together to seal, and use a fork to crimp the edges for added security.

5. Prepare for Cooking: Preheat your oven to 375°F (190°C) if you’re baking the empanadas. If frying, heat enough oil in a deep skillet or pot over medium heat.

Place the prepared empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg for a golden finish.

6. Cook the Empanadas: Bake in the preheated oven for 25-30 minutes or until golden brown. If frying, carefully lower the empanadas into the hot oil and fry until golden brown, about 3-4 minutes per side.

Drain on paper towels.

Extra Tips:

For an added twist, consider incorporating different spices or herbs into the beef filling, such as oregano or cilantro, to customize the flavor profile to your liking.

If you have leftover filling, it can be used as a topping for salads or served with rice. Empanadas also freeze well, so you can make a large batch and store them in an airtight container for up to three months.

Just make sure to bake or fry them straight from frozen, adjusting the cooking time accordingly. Enjoy your homemade Classic Beef Empanadas!

Spicy Chicken Empanadas

Empanadas are a delicious and versatile dish that can be filled with a variety of ingredients, but the spicy chicken version is sure to tantalize your taste buds. These flaky pastry pockets are filled with a savory mixture of chicken, spices, and vegetables that pack a flavorful punch.

Whether you serve them as an appetizer, snack, or a main course, these spicy chicken empanadas are sure to be a hit at any gathering or family meal.

Making empanadas from scratch may seem challenging, but it’s easier than you think! With a few simple steps, you can create a batch of these delightful treats that everyone will love. The key to the perfect empanada lies in the dough and the filling, so let’s explore the ingredients and the steps to create these spicy chicken empanadas that serve 4-6 people.

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 6-8 tablespoons cold water
• 2 cups cooked chicken, shredded
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• Oil for frying (or baking)

Cooking Instructions:

1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together.

Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Cook the Filling: In a skillet over medium heat, add a drizzle of oil and sauté the chopped onion and bell pepper until they’re soft, about 5 minutes. Add the minced garlic and cook for another minute.

Stir in the shredded chicken, cumin, paprika, cayenne pepper, salt, and pepper. Cook for an additional 3-5 minutes until everything is well combined and heated through. Remove from heat and let the filling cool slightly.

3. Roll out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.

4. Fill the Empanadas: Place a tablespoon of the chicken filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and press the edges together to seal.

You can crimp the edges with a fork for a decorative touch.

5. Cook the Empanadas: If frying, heat oil in a deep skillet over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes on each side.

If baking, preheat the oven to 375°F (190°C), place the empanadas on a baking sheet lined with parchment paper, brush with the beaten egg, and bake for about 20-25 minutes or until golden.

Extra Tips:

For an added crunch, consider sprinkling some sesame seeds on top of the empanadas before baking.

If you want to make the filling even more flavorful, you can add chopped jalapeños or a splash of hot sauce to the mixture. Additionally, feel free to experiment with different types of cheese or vegetables in the filling to suit your taste.

Serve the empanadas with a side of salsa or guacamole for an extra layer of flavor!

Cheese and Spinach Empanadas

Cheese and Spinach Empanadas are a delightful twist on the traditional Latin American pastry that’s loved for its crispy exterior and flavorful filling. These empanadas are perfect for any occasion, whether as an appetizer, party snack, or a light meal. The combination of creamy cheese and nutritious spinach creates a filling that isn’t only delicious but also packed with nutrients.

When making empanadas, the dough is critical to achieving the perfect texture. It should be flaky and golden brown, providing a satisfying crunch when bitten into. This recipe will guide you through making homemade dough as well as a scrumptious cheese and spinach filling that will have your family and friends asking for more.

Ingredients (Serves 4-6 people):

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-5 tablespoons ice water
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling: In a large bowl, combine the chopped spinach, ricotta cheese, feta cheese, garlic powder, and black pepper. Mix well until all ingredients are fully incorporated. Taste and adjust seasoning if needed.

3. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator and divide it into two halves. On a lightly floured surface, roll out one half of the dough to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.

4. Fill the Empanadas: Place a spoonful of the cheese and spinach filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst during cooking.

Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.

5. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the filled empanadas on the baking sheet, ensuring they’re spaced apart. Brush the tops of the empanadas with the beaten egg for a golden finish.

6. Bake: Bake the empanadas in the preheated oven for 25-30 minutes, or until they’re golden brown and crispy. Remove them from the oven and let them cool slightly before serving.

Extra Tips:

For an added flavor boost, consider mixing in some herbs like parsley or dill into the filling. If you prefer a deeper flavor, sauté the spinach before mixing it with the cheese.

You can also experiment with different types of cheese, such as mozzarella or gouda, to find a combination that you love. Leftover empanadas can be stored in the refrigerator and reheated in the oven for a quick snack!

Peruvian Pork Empanadas

Peruvian Pork Empanadas, known as “Empanadas de Cerdo,” are a delightful treat that combines a flaky pastry crust with a savory filling of seasoned pork. This dish is a beloved staple in Peruvian cuisine, often enjoyed as a snack or appetizer. The empanadas are usually baked or fried to golden perfection and can be served with aji sauce or a fresh salad on the side. The combination of spices and herbs in the pork filling creates a rich flavor that’s sure to impress your family and friends.

Making these empanadas at home is a rewarding experience that allows you to customize the ingredients to your preference. The dough is made from scratch, which adds to the authenticity of the dish. The preparation might seem challenging at first, but with the right steps and a little patience, you can create a mouthwatering batch of Peruvian Pork Empanadas that will transport you straight to the streets of Peru.

Ingredients (Serves 4-6 people):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 pound ground pork
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder (optional)
• 1/4 cup green olives, chopped
• 1/4 cup raisins (optional)
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Filling: In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Next, add the ground pork to the skillet, breaking it up with a spatula. Cook until the pork is browned and fully cooked, about 7-10 minutes. Stir in the cumin, paprika, black pepper, and chili powder (if using). Mix in the chopped olives and raisins, then remove from heat and let the filling cool.
3. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.
4. Assemble the Empanadas: Place about a tablespoon of the cooled pork filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for an extra seal and a decorative touch.
5. Prepare for Baking or Frying: Preheat the oven to 400°F (200°C) if baking. If frying, heat oil in a deep pan over medium heat to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper if baking, and brush them with the beaten egg for a golden finish.
6. Cook the Empanadas: Bake in the preheated oven for 20-25 minutes, or until golden brown. If frying, carefully place the empanadas in the hot oil and fry for 3-4 minutes on each side, or until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Extra Tips:

When making Peruvian Pork Empanadas, feel free to experiment with the filling by adding ingredients such as hard-boiled eggs or fresh herbs for added flavor. If you find the dough is too dry, a little extra cold water can help bring it together.

Make sure the filling is cooled before assembling to prevent the dough from becoming soggy. These empanadas can also be made ahead of time and frozen before cooking, making them a convenient option for last-minute meals or gatherings. Enjoy your cooking journey!

Seafood Empanadas With Aji Verde

Seafood empanadas are a delightful twist on the traditional pastry, offering a burst of flavor that combines the freshness of seafood with the warmth of spices. Perfect as an appetizer or a main course, these empanadas are filled with a savory mixture of shrimp, crab, and spices, all encased in a flaky pastry. The accompanying aji verde sauce adds a zesty kick, balancing the rich, savory filling with its bright, herby flavor.

Making seafood empanadas at home can be a fun and rewarding experience. The process involves preparing the filling, making the dough, assembling the empanadas, and ultimately frying or baking them to a golden perfection. With a little patience and the right ingredients, you can create a dish that will impress family and friends alike. This recipe serves 4-6 people, making it a fantastic option for gatherings or family meals.

Ingredients:

• For the Empanada Dough:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg, beaten
• 1/2 cup cold water
• For the Seafood Filling:
• 1 cup cooked shrimp, chopped
• 1 cup lump crab meat
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• For the Aji Verde Sauce:
• 1 cup fresh cilantro
• 1 jalapeño, seeded and chopped
• 1 clove garlic
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• Salt to taste

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the beaten egg and cold water gradually until a dough forms. Knead the dough briefly until smooth, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: In a skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes. Remove from heat and let cool slightly. In a large bowl, combine the sautéed onion and garlic with the chopped shrimp, crab meat, cilantro, cumin, paprika, salt, and pepper. Mix until evenly combined.
3. Roll Out the Dough: Once the dough has chilled, flour a clean surface and roll it out to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.
4. Assemble the Empanadas: Place a small spoonful of the seafood filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for extra security and decoration.
5. Cook the Empanadas: You can either fry or bake the empanadas. For frying, heat oil in a deep skillet over medium heat and fry the empanadas until golden brown, about 3-4 minutes per side. For baking, preheat the oven to 375°F (190°C), place the empanadas on a baking sheet, and brush them with an egg wash. Bake for 20-25 minutes until golden.
6. Prepare the Aji Verde Sauce: In a blender or food processor, combine the cilantro, jalapeño, garlic, mayonnaise, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
7. Serve: Serve the hot empanadas warm with a side of aji verde sauce for dipping.

Extra Tips:

When making seafood empanadas, verify that your fillings are well-seasoned; the flavors should pop against the rich dough. For an extra touch, consider adding a splash of lime juice or a pinch of chili flakes to the filling for added zest.

Additionally, if you’re short on time, store-bought empanada dough can be a great substitute for homemade dough. Finally, practice makes perfect—don’t worry if your first few empanadas aren’t perfectly shaped; they’ll still be delicious!

Vegetarian Quinoa Empanadas

Vegetarian Quinoa Empanadas are a delightful twist on the traditional empanada. These savory pastries are filled with a delicious blend of quinoa, vegetables, and spices, making them a nutritious and flavorful option for both vegetarians and meat-lovers alike. Not only are they easy to prepare, but they also provide a great way to use up any leftover vegetables you may have in your fridge.

The flaky dough wraps around the hearty filling, creating a satisfying snack or meal that can be enjoyed at any time of day. Whether you’re hosting a party, looking for a quick lunch, or just want to treat yourself to a comforting dish, these empanadas are sure to impress. Serve them with a side of salsa or your favorite dipping sauce for extra flavor.

With this recipe, you’ll learn how to create the perfect Vegetarian Quinoa Empanadas that are sure to become a staple in your kitchen.

Ingredients (serves 4-6 people):

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup cold water
• 1 egg (for egg wash, optional)

Cooking Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid has been absorbed.

Remove from heat and fluff with a fork. Set aside to cool.

2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.

Add in the corn, black beans, cooked quinoa, cumin, paprika, salt, and pepper. Mix everything thoroughly and cook for another 5 minutes until heated through. Remove from heat and let the filling cool.

3. Make the Dough: In a mixing bowl, combine the flour and a pinch of salt. Add the cold butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms.

Knead gently for a minute, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. Assemble the Empanadas: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles from the dough (approximately 4-5 inches in diameter).

Place a tablespoon of the cooled filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative touch.

5. Bake the Empanadas: Place the assembled empanadas on a baking sheet lined with parchment paper. If desired, brush the top of each empanada with a beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes or until they’re golden brown.

6. Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce!

Extra Tips: When making Vegetarian Quinoa Empanadas, feel free to customize the filling based on your preferences or what you have on hand. Adding ingredients like spinach, zucchini, or shredded cheese can add extra flavor and nutrition.

Additionally, you can prepare the filling and dough ahead of time, making it easier to assemble the empanadas when you’re ready to bake them. Store any leftovers in the refrigerator, and they can be easily reheated in the oven or microwave for a quick snack!

Sweet Corn and Cheese Empanadas

Sweet Corn and Cheese Empanadas are a delightful blend of flavors that bring together the sweetness of corn and the rich creaminess of cheese, all wrapped in a golden, flaky pastry.

These empanadas make for a perfect appetizer or snack, and they’re bound to please both kids and adults alike. Whether you’re hosting a party or just looking for a tasty treat, these empanadas will add a touch of joy to your table.

Making Sweet Corn and Cheese Empanadas is a straightforward process that allows you to create a homemade dish that feels special. The combination of fresh ingredients and the warm, baked crust creates an irresistible experience.

Once you master this recipe, you can easily adapt it to include other fillings or spices to suit your taste.

Ingredients (Serves 4-6 people):

• 2 cups fresh corn kernels (or canned, drained)
• 1 cup shredded cheese (such as mozzarella or queso blanco)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 package of empanada dough discs (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Sauté the Vegetables: In a skillet over medium heat, add the olive oil and heat until shimmering. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

This step helps to build a flavorful base for your filling.

2. Prepare the Filling: Add the corn kernels to the skillet, followed by cumin, salt, and pepper. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld together.

Remove from heat and let the mixture cool slightly before adding the cheese.

3. Combine Cheese and Corn Mixture: Once the corn mixture has cooled down a bit, stir in the shredded cheese until well combined. The heat from the corn will start to melt the cheese slightly, creating a creamy filling.

4. Assemble the Empanadas: Lay out the empanada dough discs on a clean surface. Spoon a generous amount of the corn and cheese filling onto one half of each disc, leaving space around the edges for sealing.

Be careful not to overfill, as this can make sealing difficult.

5. Seal the Empanadas: Fold the dough over to create a half-moon shape. Press the edges together firmly, then use a fork to crimp the edges for a decorative seal.

This not only helps to secure the filling but also adds a nice touch to the presentation.

6. Prepare for Baking: Preheat your oven to 375°F (190°C). Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden color when baked.

7. Bake the Empanadas: Bake in the preheated oven for about 20-25 minutes, or until the empanadas are golden brown and crispy.

Keep an eye on them towards the end of the baking time to avoid burning.

8. Serve Warm: Once baked, remove the empanadas from the oven and allow them to cool slightly before serving. Enjoy them warm, possibly with a side of salsa or guacamole for dipping.

Extra Tips: When making Sweet Corn and Cheese Empanadas, feel free to customize the filling with your favorite ingredients, such as chopped jalapeños for a spicy kick or herbs like cilantro for added freshness.

If you want to save time, consider using store-bought dough, but homemade dough can elevate the dish further. Additionally, empanadas can be frozen before baking; just make sure to thaw them completely and bake as instructed when ready to eat.

Traditional Chicken and Olive Empanadas

Empanadas are a beloved dish in many Latin American countries, and the combination of chicken and olives offers a savory filling that’s both satisfying and flavorful. These traditional chicken and olive empanadas are perfect for gatherings, as they can be made ahead of time and baked just before serving. The flaky pastry pairs perfectly with the rich, tender chicken filling, making them a crowd-pleaser at any event.

To begin, the key to a great empanada lies in the dough. A well-made pastry guarantees that it’s crispy on the outside while remaining tender on the inside. The filling is equally important, and in this recipe, the combination of shredded chicken, green olives, and spices creates a deliciously unique flavor profile. Once you master this recipe, you can experiment by adding your favorite ingredients to create your own twist on this classic dish.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1/2 teaspoon salt
• 1/4 cup cold water
• 2 cups cooked chicken, shredded
• 1/2 cup green olives, pitted and chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Make the Dough: In a large mixing bowl, combine the flour and salt. Add the cold, diced butter and mix until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling: In a skillet over medium heat, add a drizzle of olive oil, then sauté the chopped onion until translucent. Add the minced garlic and cook for another minute, until fragrant. Stir in the shredded chicken, green olives, cumin, paprika, salt, and pepper. Cook for about 5 minutes, allowing the flavors to meld. Remove from heat and let the filling cool.
3. Roll Out the Dough: After chilling the dough, remove it from the refrigerator and divide it into two equal parts. On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles, approximately 4-5 inches in diameter. Repeat with the second portion of dough.
4. Fill the Empanadas: Place a spoonful of the chicken filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for an added decorative touch and to confirm they’re tightly sealed.
5. Bake the Empanadas: Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden color while baking. Bake for 20-25 minutes or until the empanadas are golden brown.
6. Serve: Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature and pair well with salsa or chimichurri for dipping.

Extra Tips:

When making empanadas, feel free to customize the filling to suit your taste. You can add ingredients such as diced bell peppers, hard-boiled eggs, or even spices like oregano or chili powder for added flavor.

Additionally, if you prefer a quicker method, you can use store-bought pastry dough instead of making your own. Just remember to adjust the baking time based on the dough you choose. Enjoy your delicious traditional chicken and olive empanadas!

Curried Potato Empanadas

Curried potato empanadas are a delightful fusion dish that combines the comforting flavors of spiced potatoes with the traditional Latin American empanada. These savory pastries are perfect for snacking, appetizers, or even as a main dish. The aromatic spices in the potato filling create an irresistible flavor that pairs beautifully with the flaky pastry.

Whether you’re hosting a party or just craving something different, these empanadas are sure to impress anyone who tries them. Making curried potato empanadas isn’t only a rewarding cooking experience but also a great way to introduce new flavors to your family and friends.

The dough is easy to work with, and the filling can be prepared in advance, making the assembly process quick and efficient. Serve them hot from the oven with a side of tangy dipping sauce for an extra layer of deliciousness.

Ingredients (Serves 4-6)

• 2 cups of all-purpose flour
• 1/2 cup of unsalted butter, cold and cubed
• 1/4 cup of cold water
• 1 teaspoon of salt
• 2 large potatoes, peeled and diced
• 1 tablespoon of vegetable oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 teaspoon of cumin
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Cook the Potatoes: In a pot, bring water to a boil and add the diced potatoes. Cook until they’re tender, about 15-20 minutes. Drain and let them cool slightly before mashing them in a bowl. Set aside.

3. Prepare the Filling: In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and translucent, about 5 minutes. Stir in the curry powder and cumin, cooking for another 2 minutes until fragrant.

Combine the sautéed onion mixture with the mashed potatoes. Season with salt and pepper to taste. Mix well and set aside to cool.

4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.

5. Fill the Empanadas: Place a tablespoon of the potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges to seal tightly. You can use a fork to press the edges for a decorative touch.

6. Prepare for Baking: Preheat your oven to 375°F (190°C). Arrange the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden color when baked.

7. Bake the Empanadas: Bake in the preheated oven for 20-25 minutes, or until they’re golden brown. Remove from the oven and let them cool slightly before serving.

Extra Tips

For an additional layer of flavor, try adding other spices such as turmeric or garam masala to the potato filling. You can also customize the filling by incorporating other vegetables, such as peas or carrots, for added texture and nutrition.

If you’re short on time, consider using store-bought empanada dough to speed up the process. These empanadas can be frozen before baking; just make sure to bake them straight from the freezer, adding a few extra minutes to the baking time. Enjoy your delicious curried potato empanadas!

Mushroom and Cheese Empanadas

Mushroom and Cheese Empanadas are a delightful fusion of flavors, combining the earthy richness of mushrooms with the creamy, savory goodness of cheese. These empanadas make for a perfect appetizer, snack, or even a light meal, appealing to both vegetarians and meat-lovers alike.

The flaky pastry envelops a mouthwatering filling that’s certain to impress at any gathering or family dinner. Making these empanadas isn’t only straightforward but also a fun cooking project that can involve the whole family.

The recipe below yields enough empanadas to serve 4-6 people, making it an ideal choice for a cozy night in or a festive get-together with friends. With just a few simple ingredients, you can create a delicious treat that’s bound to satisfy your taste buds.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cups mushrooms, diced (button or cremini)
• 1 cup shredded cheese (mozzarella, cheddar, or a blend)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the diced mushrooms and cook until they’re soft and most of their moisture has evaporated, about 8-10 minutes. Stir in garlic powder, black pepper, and adjust seasoning if necessary. Remove from heat and allow to cool slightly before mixing in the shredded cheese.

3. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough out to about 1/8-inch thickness.

Use a round cutter or a glass to cut out circles of dough (approximately 4-5 inches in diameter).

4. Fill the Empanadas: Place a tablespoon of the mushroom and cheese filling in the center of each dough circle. Be careful not to overfill.

Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch and to ascertain they’re securely sealed.

5. Prepare for Baking: Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg to give them a golden color when baked.

6. Bake: Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.

Remove from the oven and let cool slightly before serving.

Extra Tips

When making Mushroom and Cheese Empanadas, feel free to experiment with different types of cheese or add herbs like thyme or parsley to enhance the flavor of the filling.

For a spicier kick, consider adding chopped jalapeños or a pinch of red pepper flakes to the mixture. If you’re short on time, you can also use store-bought pastry dough instead of making your own, which will save you a step while still delivering delicious results.

Enjoy your empanadas warm, paired with a dipping sauce like salsa or sour cream for added flavor.

Beef and Potato Empanadas

Beef and Potato Empanadas are a delightful and savory dish that combines the rich flavors of ground beef and tender potatoes, all wrapped in a golden, flaky pastry. Originating from Latin American countries, empanadas are popular street food and can be enjoyed as appetizers or main dishes.

They’re versatile and can be filled with various ingredients, but the combination of beef and potatoes offers a comforting and hearty option that’s sure to please a crowd.

Making these empanadas from scratch may seem challenging, but with a bit of patience and practice, you’ll be able to create a delicious homemade version. This recipe will guide you through preparing the filling, making the dough, and assembling the empanadas. Serve them with a dipping sauce or a fresh salad for a complete meal that your family and friends will love.

Ingredients (serving size: 4-6 people)

• 1 lb ground beef
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 package of empanada dough (store-bought or homemade)
• 1 egg (for egg wash)

Cooking Instructions

1. Cook the Potatoes: In a medium pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and set aside to cool.
2. Prepare the Meat Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Ground Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
4. Season the Filling: Stir in the cooked potatoes, ground cumin, paprika, salt, and pepper. Mix well and cook for another 2-3 minutes. Remove from the heat and let the filling cool slightly.
5. Prepare the Dough: If using store-bought dough, roll out each empanada disc on a lightly floured surface. If making homemade dough, prepare it according to your recipe and roll it out.
6. Assemble the Empanadas: Place a spoonful of the beef and potato filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
7. Prepare for Baking: Preheat your oven to 400°F (200°C). Place the assembled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the top of each empanada for a golden finish.
8. Bake: Bake the empanadas in the preheated oven for 20-25 minutes or until they’re golden brown. Remove from the oven and let them cool slightly before serving.

Extra Tips

For the best flavor, consider adding spices like oregano or chili powder to the meat mixture. You can also customize the filling by adding other vegetables, such as bell peppers or peas.

If you’re feeling adventurous, try frying the empanadas instead of baking them for a crispier texture. Always make sure to seal the edges well to prevent the filling from leaking out during cooking. Enjoy your delicious Beef and Potato Empanadas with a side of chimichurri or salsa for an extra kick!

Lentil and Vegetable Empanadas

Lentil and Vegetable Empanadas are a delightful and nutritious dish that can be enjoyed as a snack, appetizer, or even a main course. These empanadas are filled with a savory mixture of lentils and colorful vegetables, providing a hearty and satisfying bite. Perfect for gatherings or a cozy family dinner, they’re also vegetarian-friendly and can easily be made vegan by omitting any dairy.

The beauty of these empanadas lies in their versatility; you can customize the filling according to your taste preferences or what you have on hand. This recipe will guide you through making a delicious batch that serves 4-6 people, ensuring that everyone gets to enjoy the delightful flavors packed into each pastry.

Ingredients

• 1 cup green or brown lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 package of empanada dough (store-bought or homemade)
• 1 egg (for egg wash, optional)

Cooking Instructions

1. Cook the Lentils: Rinse the lentils under cold water, then combine them with the vegetable broth in a medium pot. Bring to a boil, then reduce the heat to a simmer and cook for about 25-30 minutes, or until the lentils are tender. Drain any excess liquid and set aside to cool slightly.

2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until the onion is translucent.

Then, add the bell pepper, carrot, and zucchini, cooking for an additional 5-7 minutes until the vegetables are tender.

3. Combine Filling: Once the vegetables are cooked, add the cooked lentils to the skillet. Stir in the ground cumin, smoked paprika, salt, and pepper. Mix well and cook for another 2-3 minutes to allow the flavors to meld.

Remove the skillet from heat and let the filling cool while you prepare the dough.

4. Prepare Empanadas: Preheat your oven to 400°F (200°C). Roll out the empanada dough on a lightly floured surface. Use a round cutter or a cup to cut out circles, approximately 4-5 inches in diameter.

Place a heaping tablespoon of the lentil and vegetable filling in the center of each circle.

5. Seal Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, and use a fork to crimp the edges for a decorative touch.

If desired, brush the tops with a beaten egg for a golden finish.

6. Bake Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown.

Allow them to cool slightly before serving.

Extra Tips

When making Lentil and Vegetable Empanadas, feel free to experiment with different vegetables or spices to suit your taste.

You can also make the filling ahead of time and store it in the refrigerator for a day or two. If you prefer a crispier texture, consider frying the empanadas instead of baking them.

Just be sure to heat oil in a deep pan and fry them until golden brown, draining any excess oil on paper towels before serving. Enjoy your homemade empanadas with a side of salsa or your favorite dipping sauce!

Empanadas With Aji De Gallina Filling

Empanadas with Aji de Gallina filling are a delightful twist on the traditional Latin American pastry. Known for their flaky crust and savory fillings, these empanadas are particularly special due to the rich, creamy Aji de Gallina mixture that provides a unique flavor profile. Aji de Gallina is a popular Peruvian dish made with shredded chicken in a sauce of aji amarillo (yellow chili pepper), nuts, and cheese, which gives the filling a distinctive taste that complements the crispy empanada shell perfectly.

Making these empanadas at home isn’t only satisfying but also allows you to customize the filling to your taste. The combination of the buttery pastry crust with the spicy and creamy filling creates a mouthwatering experience that can be enjoyed as a snack, appetizer, or even a main course. Whether you’re hosting a gathering or simply looking for a delicious meal, these empanadas are sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water
• 2 cups cooked shredded chicken
• 1/2 cup Aji amarillo paste (or to taste)
• 1/2 cup evaporated milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup walnuts, finely chopped
• 1 hard-boiled egg, chopped
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and mix it with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Aji de Gallina Filling: In a saucepan over medium heat, combine the Aji amarillo paste and evaporated milk, stirring until well combined. Add the shredded chicken, walnuts, and Parmesan cheese to the mixture. Season with salt and pepper to taste, and cook for about 5-7 minutes until the filling is well heated and the flavors meld together. Remove from heat and stir in the chopped hard-boiled egg. Allow the filling to cool slightly.
3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.
4. Fill the Empanadas: Place a tablespoon of the Aji de Gallina filling in the center of each dough circle. Be careful not to overfill to prevent spillage during cooking.
5. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for an added decorative touch.
6. Prepare for Baking: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the empanadas on the prepared sheet and brush the tops with the beaten egg to give them a golden finish.
7. Bake the Empanadas: Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy. Remove from the oven and let cool slightly before serving.

Extra Tips

When making empanadas, consider using a variety of fillings to suit different tastes, such as cheese, vegetables, or beef. For a spicier kick, you can adjust the amount of Aji amarillo paste according to your preference.

If you’re short on time, you can use store-bought empanada dough instead of making your own, which can save you a lot of effort. Finally, serve your empanadas with a side of salsa or aji sauce for dipping to enhance the flavors even further!

Sweet Apple and Cinnamon Empanadas

Sweet Apple and Cinnamon Empanadas are a delightful treat that combines tender pastry with a warm, spiced apple filling. These pastries are perfect for dessert or as a sweet snack at any time of the day. The combination of apples, cinnamon, and sugar creates a comforting flavor that evokes memories of fall and cozy gatherings.

Whether served warm with a scoop of ice cream or enjoyed at room temperature, these empanadas are guaranteed to please both family and friends.

Making Sweet Apple and Cinnamon Empanadas is a wonderful way to introduce a classic Latin American dish into your home cooking repertoire. The process involves making a simple dough that’s easy to work with, followed by a delicious filling that brings together the sweetness of apples with the warm aroma of cinnamon.

With just a few ingredients, you can create a delightful dessert that looks as good as it tastes.

Ingredients (serves 4-6 people):

• 2 medium-sized apples (peeled, cored, and diced)
• 1 tablespoon lemon juice
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1 tablespoon butter
• 1 package of pre-made empanada dough (about 10-12 discs)
• 1 egg (beaten, for egg wash)
• Flour (for dusting)
• Powdered sugar (for dusting, optional)

Cooking Instructions:

1. Prepare the Apple Filling: In a medium-sized saucepan, melt the butter over medium heat. Add the diced apples, lemon juice, brown sugar, cinnamon, and nutmeg (if using). Cook for about 5-7 minutes, stirring occasionally, until the apples are slightly softened and caramelized. Remove from heat and let it cool.
2. Roll Out the Dough: On a lightly floured surface, take the empanada dough discs and roll them out a bit to make them thinner (if needed). This will help them become crispier once baked. Confirm they remain circular and even in thickness.
3. Fill the Empanadas: Place about 1-2 tablespoons of the cooled apple filling in the center of each dough disc. Be careful not to overfill, as this could cause them to burst during cooking.
4. Seal the Empanadas: Fold the dough over to create a half-moon shape, enclosing the filling. Press the edges together firmly to seal, and then use a fork to crimp the edges for an extra seal and decorative touch.
5. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the sealed empanadas on the sheet, leaving space between each one. Brush the tops with the beaten egg to give them a nice golden color when baked.
6. Bake the Empanadas: Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown. Keep an eye on them to avoid overbaking.
7. Cool and Serve: Once baked, remove the empanadas from the oven and let them cool for a few minutes. Dust with powdered sugar if desired and serve warm.

Extra Tips:

For an extra layer of flavor, consider adding chopped nuts, such as walnuts or pecans, to the apple filling for a delightful crunch.

You can also experiment with different spices, like allspice or ginger, to customize the flavor profile to your liking. If you have leftover empanadas, they can be stored in an airtight container in the refrigerator for a few days and reheated in the oven for the best texture.

Enjoy your Sweet Apple and Cinnamon Empanadas!

Chocolate Hazelnut Empanadas

Chocolate Hazelnut Empanadas are a delightful twist on the traditional savory pastry, offering a sweet and indulgent treat that’s perfect for dessert lovers. The soft, flaky dough envelops a rich filling of chocolate and hazelnut spread, creating a delectable treat that can be enjoyed warm or at room temperature.

These empanadas aren’t only easy to make but can also be a fun activity to do with family or friends, making them a great addition to any gathering or celebration.

Whether you’re hosting a dinner party, celebrating a holiday, or simply looking for a sweet snack, Chocolate Hazelnut Empanadas are sure to impress. They’re versatile enough to be served with a scoop of ice cream, a drizzle of chocolate sauce, or even a sprinkle of powdered sugar for an extra touch of sweetness.

With their crispy exterior and gooey filling, these empanadas are a delightful way to satisfy your sweet tooth.

Ingredients (Serving Size: 4-6 people)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting, optional)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled and diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Be careful not to overwork it. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough: Once the dough has chilled, flour a clean surface and roll out the dough to about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles from the dough. Gather any scraps, re-roll, and cut additional circles until all the dough is used.
3. Fill the Empanadas: Preheat your oven to 375°F (190°C). Place a tablespoon of chocolate hazelnut spread in the center of each dough circle. Be careful not to overfill, as this can make sealing them difficult.
4. Seal the Empanadas: Fold the dough over to create a half-moon shape, enclosing the filling. Use your fingers to pinch the edges together to seal. For a decorative touch, you can use a fork to crimp the edges.
5. Prepare for Baking: Place the sealed empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a nice golden color when baked.
6. Bake the Empanadas: Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown. Keep an eye on them to avoid burning.
7. Cool and Serve: Once baked, remove from the oven and let them cool slightly. Dust with powdered sugar if desired before serving.

Extra Tips

For an added flavor boost, consider mixing a pinch of cinnamon into the dough or the chocolate hazelnut spread. You can also experiment with different fillings, such as peanut butter or fruit preserves, to create your own variations of these empanadas.

Additionally, serving them with whipped cream or a scoop of vanilla ice cream can elevate this dessert to a whole new level of indulgence. Enjoy your delicious Chocolate Hazelnut Empanadas!