11 Iconic Empanada Recipes That Make Snacking Exciting

When it comes to snacks that light up any gathering, empanadas are always a go-to favorite. Their flaky crusts wrapped around a variety of fillings mean there’s something for everyone, whether you prefer savory or sweet. Think of the joy in biting into a classic Argentine beef empanada or a spicy chicken version. Isn’t it wonderful how each recipe brings its own unique story to the table? Let’s explore these 11 iconic empanada recipes that are sure to make your next snack time truly special.

Classic Argentine Beef Empanadas

Empanadas are a beloved staple in Argentine cuisine, characterized by their flaky pastry filled with a variety of ingredients. Among the most popular fillings is the classic beef empanada, which features a savory mixture of ground beef, onions, spices, and hard-boiled eggs. These delightful hand-held pockets are perfect for any occasion, whether as a snack, appetizer, or main course, and they embody the rich culinary traditions of Argentina.

Making classic Argentine beef empanadas can seem intimidating, but with the right ingredients and a bit of patience, you’ll find it’s a rewarding endeavor. The dough is as important as the filling, with a flaky texture that pairs perfectly with the savory beef mixture. Serve them with a side of chimichurri sauce or a fresh salad, and you have a complete meal that transports you straight to the streets of Buenos Aires.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 hard-boiled eggs, chopped
• 1/4 cup black olives, chopped (optional)
• 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 butter and, using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together.

Divide the dough into two discs, wrap 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 it becomes translucent. Add the minced garlic and cook for another minute.

Then, add the ground beef, cumin, smoked paprika, salt, and pepper. Cook until the beef is browned and fully cooked, breaking it apart with a spoon. Remove from heat and stir in the chopped hard-boiled eggs and olives if using. Allow the filling to cool.

3. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Use a round cutter or a small plate to cut out circles of dough (approximately 4-6 inches in diameter).

Repeat with the second disc of dough.

4. Assemble 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, and pinch the edges together to seal. You can also crimp the edges with a fork for a decorative touch.

5. Bake the Empanadas: Preheat your oven to 400°F (200°C). Place the assembled empanadas on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg to give them a golden brown finish. Bake for 20-25 minutes or until they’re golden and crispy.

6. Serve: Allow the empanadas to cool slightly before serving. Pair them with chimichurri sauce or your favorite dipping sauce for added flavor.

Extra Tips

When making empanadas, feel free to get creative with your fillings! While the classic beef version is delicious, you can also try chicken, cheese, or vegetable fillings based on your preferences.

Additionally, if you’re short on time, store-bought dough can be a great alternative to homemade dough. Finally, these empanadas freeze well, so consider making a double batch for future meals; just bake them from frozen, adding a few extra minutes to the cooking time. Enjoy your culinary journey into Argentine cuisine!

Spicy Chicken Empanadas

Empanadas are a delightful treat that have gained popularity across the globe, particularly in Latin American cuisine. These scrumptious pastry pockets are filled with an array of ingredients, but the spicy chicken version is a standout favorite. With a flaky, golden crust and a savory filling packed with flavor, spicy chicken empanadas are perfect for parties, as appetizers, or even as a hearty meal. The combination of tender chicken, zesty spices, and fresh vegetables creates a mouthwatering experience that will leave your taste buds wanting more.

Making empanadas from scratch may seem intimidating, but with a little patience and the right ingredients, you can whip up a batch that rivals any restaurant. The key to these spicy chicken empanadas is the filling, which is seasoned to perfection and combined with a crispy pastry dough. Once you get the hang of folding and sealing the empanadas, you’ll find that they aren’t only delicious but also fun to make.

Whether you choose to bake or fry them, these empanadas will surely impress family and friends alike.

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
• 1 pound boneless chicken thighs, cooked and shredded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup shredded cheese (queso fresco or mozzarella)
• 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 to the bowl and use a pastry cutter or your fingers 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 chill in the refrigerator for at least 30 minutes.
2. Make the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for an additional minute until fragrant. Add the shredded chicken, cumin, smoked paprika, cayenne pepper, corn, and cheese. Season with salt and pepper to taste. Cook for another 3-4 minutes until the filling is heated through. Remove from heat and let cool slightly.
3. Roll Out the Dough: After chilling, remove the dough from the refrigerator. On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, roughly 4-5 inches in diameter.
4. Fill the Empanadas: Place a tablespoon of the chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal. For a decorative touch, you can crimp the edges with a fork.
5. Prepare for Cooking: Preheat your oven to 400°F (200°C) if baking. If frying, heat oil in a deep skillet to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden finish.
6. Cook the Empanadas: For baking, place the empanadas in the preheated oven and bake for 20-25 minutes or until golden brown. For frying, carefully lower the empanadas into the hot oil and fry for about 3-4 minutes on each side, or until golden and crispy. Remove and drain on paper towels.

Extra Tips

When preparing spicy chicken empanadas, consider experimenting with the filling by adding your favorite vegetables or adjusting the spice level to suit your taste. You can also make the dough ahead of time and freeze it for later use.

Additionally, for a fun twist, serve the empanadas with a side of dipping sauces like salsa, guacamole, or a tangy yogurt sauce to elevate the experience. Enjoy the cooking process and feel free to share your delicious creations with friends and family!

Cheese and Spinach Empanadas

Cheese and Spinach Empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. These savory pastries are filled with a creamy blend of cheeses and fresh spinach, all encased in a flaky dough. Originating from Latin American cuisine, empanadas can be baked or fried, making them perfect for any occasion. Whether you’re hosting a gathering or looking for a comforting meal, these empanadas are sure to impress your family and friends.

Making Cheese and Spinach Empanadas isn’t only easy but also an enjoyable culinary experience. The combination of sautéed spinach, cheese, and spices creates a flavorful filling that will melt in your mouth. These empanadas can be served with a side of salsa or a dipping sauce of your choice to enhance their taste. Follow this recipe to create your own batch and savor the delightful flavors of this classic dish.

Ingredients (Serves 4-6):

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 package of empanada dough discs (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Spinach Filling: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Then, add the chopped spinach and cook for 3-4 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.
2. Mix the Cheese Filling: In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheese. Add the sautéed spinach, salt, black pepper, and nutmeg (if using). Mix everything together until well combined.
3. Preheat the Oven: If you’re baking the empanadas, preheat your oven to 375°F (190°C). If you prefer to fry them, heat oil in a deep skillet over medium heat.
4. Assemble the Empanadas: Place an empanada dough disc on a clean surface. Spoon about 1-2 tablespoons of the cheese and spinach filling onto the center of the disc. 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 secure seal.
5. Apply Egg Wash: Brush the top of each empanada with the beaten egg. This will give them a beautiful golden-brown color when cooked.
6. Cook the Empanadas: If baking, place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown. If frying, carefully place the empanadas in the hot oil and fry for about 3-4 minutes on each side until they’re crispy and golden.
7. Serve: Once cooked, remove the empanadas from the oven or oil and let them drain on paper towels if fried. Serve warm with your favorite dipping sauce or salsa.

Extra Tips:

When making Cheese and Spinach Empanadas, feel free to customize the filling by adding other ingredients such as sautéed onions, bell peppers, or herbs for added flavor. If you want to make the dough from scratch, a simple flour and butter dough can be used.

Additionally, leftovers can be stored in the refrigerator and reheated in the oven or microwave for a quick snack. Enjoy the process and have fun experimenting with different fillings!

Sweet Apple and Cinnamon Empanadas

Sweet Apple and Cinnamon Empanadas are a delightful treat that combine the rich flavors of baked apples with the warm spice of cinnamon, all encased in a golden, flaky pastry. These empanadas are perfect for dessert or as a sweet snack any time of the day. With their warm, gooey filling and crisp exterior, they’re bound to be a hit with family and friends.

Making these empanadas isn’t only simple but also a rewarding experience. The process involves preparing a delicious apple filling, which is then wrapped in a homemade pastry dough and baked to perfection. Whether you’re hosting a gathering, celebrating a special occasion, or simply indulging in a sweet craving, these Sweet Apple and Cinnamon Empanadas won’t disappoint.

Ingredients (Serves 4-6)

• 2 large apples (peeled, cored, and diced)
• 1 tablespoon lemon juice
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 package (14 oz) of refrigerated pie crusts (or homemade dough)
• 1 egg (beaten, for egg wash)
• Powdered sugar (for dusting, optional)

Cooking Instructions

1. Prepare the Apple Filling: In a medium saucepan, melt the butter over medium heat. Add the diced apples, lemon juice, brown sugar, and cinnamon. Stir well to combine. Cook for about 5-7 minutes, until the apples begin to soften but aren’t completely mushy.

Sprinkle the flour over the mixture, stir, and cook for an additional 2 minutes to thicken the filling. Remove from heat and let cool.

2. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the empanadas will bake evenly and achieve a golden, crispy texture.

3. Roll Out the Dough: If using refrigerated pie crusts, unroll them on a lightly floured surface. Use a round cutter or a glass (approximately 4-5 inches in diameter) to cut out circles from the dough. You should be able to get about 6-8 circles from each crust.

4. Fill the Empanadas: Place about 1-2 tablespoons of the apple filling in the center of each dough circle. Be careful not to overfill, as this may cause the empanadas to burst during baking.

5. Seal the Empanadas: Fold the dough over to create a half-moon shape. Press the edges together to seal, and then use a fork to crimp the edges, assuring they’re securely closed. This will also create a decorative finish.

6. Apply Egg Wash: Place the filled empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with the beaten egg to give them a beautiful golden color when baked.

7. Bake: Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and flaky. Keep an eye on them to prevent over-browning.

8. Cool and Serve: Once baked, remove the empanadas from the oven and let them cool slightly on a wire rack. If desired, dust with powdered sugar before serving.

Extra Tips

For the best results, choose firm apples like Granny Smith or Honeycrisp, as they hold their shape during cooking. You can also experiment with adding raisins or nuts to the filling for added texture.

If you want to save time, you can use store-bought dough, but making your own from scratch can elevate the flavor and texture. Finally, serve the empanadas warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat!

Cuban-Style Pork Empanadas

Cuban-Style Pork Empanadas are a delightful and savory pastry filled with seasoned pork, spices, and herbs, all wrapped in a flaky crust. These empanadas are perfect for a family gathering, a party appetizer, or a comforting dinner option. The combination of tender pork and vibrant flavors of Cuban cuisine makes these empanadas a favorite among many.

To achieve the best results, it’s important to use high-quality ingredients and allow the flavors to meld together. With a bit of patience and love, you’ll create a delicious dish that transports you straight to the vibrant streets of Havana.

These empanadas can also be made ahead of time and frozen, making them a convenient option for busy days.

Ingredients (Serves 4-6):

• 1 pound of ground pork
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of green bell pepper, finely chopped
• 1/4 cup of fresh cilantro, chopped
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1/2 teaspoon of paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of olives, chopped
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Oil for frying (optional)

Cooking Instructions:

1. Prepare the Filling: In a large skillet over medium heat, add the ground pork and cook until browned, about 5-7 minutes. Break the meat apart with a spoon as it cooks. Drain any excess fat if necessary.

2. Sauté the Vegetables: Add the chopped onion, minced garlic, and green bell pepper to the skillet with the pork. Cook for about 3-4 minutes or until the vegetables are softened and fragrant.

3. Season the Mixture: Stir in the chopped cilantro, cumin, oregano, paprika, salt, black pepper, and chopped olives. Cook for an additional 2-3 minutes, allowing the spices to infuse the filling. Remove from heat and let the filling cool slightly.

4. Prepare the Empanada Dough: If using store-bought dough, roll it out on a lightly floured surface. If making homemade dough, prepare it according to your recipe. Cut the dough into circles, approximately 4-5 inches in diameter.

5. Fill the Empanadas: Place about 1 tablespoon of the pork filling into the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.

6. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal. You can crimp the edges with a fork for a decorative touch and to guarantee they’re well sealed.

7. Cook the Empanadas: Heat oil in a large frying pan over medium heat (about 350°F) if frying. Fry the empanadas in batches for about 3-4 minutes on each side, or until golden brown.

Alternatively, you can bake them at 375°F on a lined baking sheet for 20-25 minutes, brushing with the beaten egg before baking for a golden finish.

8. Serve and Enjoy: Once cooked, remove the empanadas from the oil or oven and place them on paper towels to drain excess oil. Serve warm, and enjoy your delicious Cuban-Style Pork Empanadas!

Extra Tips:

When making Cuban-Style Pork Empanadas, feel free to customize the filling by adding ingredients like cheese or other vegetables based on your preference.

If you’re short on time, consider using pre-made dough for convenience. Also, if you want to make these empanadas ahead of time, you can freeze them uncooked. Just layer them between parchment paper in a freezer-safe container, and when you’re ready to cook, you can fry or bake them straight from the freezer—no need to thaw!

Mediterranean Lamb Empanadas

Mediterranean Lamb Empanadas are a delightful fusion of traditional pastry and rich, savory filling, perfect for a gathering or as a unique dinner option. The tender lamb meat is infused with aromatic spices, fresh herbs, and a hint of tanginess, making each bite an explosion of flavor.

These empanadas can be served as appetizers, a main course, or even as a party snack, and they’re sure to impress your guests with their delicious taste and appealing presentation.

Making these empanadas is an enjoyable process that combines the art of dough-making with the excitement of creating a hearty filling. The buttery, flaky pastry envelops the spiced lamb mixture, which caramelizes beautifully as it bakes, creating a golden exterior.

Pair them with a revitalizing yogurt sauce or a side salad for a complete meal that captures the essence of Mediterranean cuisine.

Ingredients (Serves 4-6):

• 1 lb ground lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Filling: In a large skillet over medium heat, add the olive oil. Once hot, sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Then, add the ground lamb and cook until browned, breaking it apart with a spatula. This should take about 6-8 minutes.

2. Add the Spices and Greens: Once the lamb is browned, stir in the ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix well to confirm the spices coat the meat evenly.

Add the chopped spinach, parsley, and mint, cooking for another 2-3 minutes until the spinach wilts. Remove from heat and let the filling cool slightly.

3. Prepare the Dough: If using store-bought empanada dough, take it out of the refrigerator and allow it to come to room temperature. If making your own dough, roll it out and cut into 5-6 inch circles.

Confirm the edges are smooth for easy sealing.

4. Fill the Empanadas: Place a spoonful of the lamb filling in the center of each dough circle, being careful not to overfill. Fold the dough over to create a half-moon shape.

Press the edges firmly to seal, then use a fork to crimp the edges for an extra seal and decoration.

5. Bake the Empanadas: Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden color while baking.

Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.

6. Serve: Once baked, remove the empanadas from the oven and let them cool for a few minutes. Serve warm with yogurt sauce or a side salad for a revitalizing contrast.

Extra Tips:

When making Mediterranean Lamb Empanadas, feel free to customize the filling to your taste. You can substitute ground lamb with beef or chicken, or add other ingredients like feta cheese or olives for added flavor.

If you prefer a crispy texture, consider frying the empanadas instead of baking them. Just confirm they’re sealed well to prevent any leakage during cooking. Enjoy experimenting with different spices and herbs to make the recipe your own!

Vegetarian Mushroom and Ricotta Empanadas

Empanadas are a delightful dish that brings together flaky pastry and a variety of flavorful fillings. This Vegetarian Mushroom and Ricotta Empanadas recipe offers a delicious option for those looking to enjoy a meat-free meal. The combination of earthy mushrooms, creamy ricotta cheese, and aromatic spices creates a savory filling that’s sure to satisfy your taste buds.

Whether you serve them as an appetizer, snack, or main dish, these empanadas are versatile and perfect for any occasion. Making empanadas isn’t only fun but also a great way to involve family and friends in the kitchen. The dough can be made from scratch or store-bought for convenience. The filling can be customized with your favorite vegetables, making it an excellent way to use up leftovers.

Once assembled, these empanadas can be baked or fried, offering a choice of textures. Get ready to impress your guests with these delicious Vegetarian Mushroom and Ricotta Empanadas!

Ingredients (serving size: 4-6 people)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cups mushrooms, chopped (button or cremini work well)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the chopped mushrooms and garlic, cooking until the mushrooms are soft and their moisture has evaporated, about 8-10 minutes.

Add the dried thyme, and season with salt and pepper to taste. Remove from heat and let the mixture cool slightly.

3. Combine Ingredients: In a bowl, combine the sautéed mushroom mixture with the ricotta and Parmesan cheese. Mix well until fully incorporated. Adjust seasoning if needed.

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

5. Fill the Empanadas: Place a spoonful of the mushroom and ricotta filling in the center of each dough circle. Be careful not to overfill them. Fold the dough over to create a half-moon shape, and pinch the edges to seal. You can use a fork to crimp the edges for a decorative touch.

6. Preheat and Bake: Preheat the oven to 400°F (200°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 finish. Bake for 20-25 minutes or until golden brown.

Extra Tips

When making Vegetarian Mushroom and Ricotta Empanadas, don’t be afraid to experiment with the filling! You can add spinach, kale, or even some diced bell peppers for extra flavor and nutrition.

If you’re short on time, store-bought pastry dough can be a great shortcut. Additionally, these empanadas freeze well; simply bake them and let cool before freezing. When you’re ready to enjoy them again, reheat in the oven for a crispy texture.

Peruvian Chicken and Aji Verde Empanadas

Peruvian Chicken and Aji Verde Empanadas are a delightful fusion of flavors that showcase the rich culinary tradition of Peru. These empanadas feature a savory filling of shredded chicken, seasoned with spices, and are paired with a vibrant green sauce called aji verde, which adds a zesty kick. The flaky, golden-brown pastry envelops the flavorful filling, making these empanadas an irresistible treat for any gathering or a comforting meal at home.

Whether you’re hosting a party or simply craving a delicious snack, these empanadas are bound to impress your family and friends.

Making Peruvian Chicken and Aji Verde Empanadas may seem intimidating, but it’s a straightforward process that yields impressive results. The key to perfect empanadas lies in the dough and the filling. The dough should be tender yet sturdy enough to hold the filling without breaking, while the chicken must be seasoned well to balance the richness of the pastry.

With a little preparation and attention to detail, you can create these mouthwatering empanadas that are perfect for sharing.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 2 cups cooked chicken, shredded
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 cup cilantro, chopped
• 1 egg, beaten (for egg wash)

For Aji Verde Sauce:

• 1 cup cilantro leaves
• 1 jalapeño, seeded and chopped
• 1 clove garlic
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• Salt to taste

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the chilled butter and mix with your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Cook the Filling: In a skillet over medium heat, sauté the onion and garlic until softened, about 3-4 minutes. Add the shredded chicken, cumin, paprika, and black pepper. Stir well and cook for another 5 minutes. Remove from heat and mix in the chopped cilantro. Allow the filling to cool.
3. Prepare the Aji Verde Sauce: In a blender or food processor, combine the cilantro leaves, jalapeño, garlic, mayonnaise, lime juice, and salt. Blend until smooth. Adjust seasoning to taste and set aside.
4. Roll out the Dough: On a 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 chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
6. Bake the Empanadas: Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake for 20-25 minutes, or until golden brown.
7. Serve: Remove from the oven and let cool slightly before serving. Serve the empanadas warm, accompanied by the aji verde sauce.

Extra Tips:

When making empanadas, make sure that the pastry dough is cold before rolling it out, as this will help achieve a flaky texture. If you have leftover filling, it can be used in salads or as a topping for rice.

Additionally, feel free to experiment with other fillings such as beef or vegetables, and adjust the spice level of the aji verde sauce to suit your taste. Enjoy your homemade Peruvian Chicken and Aji Verde Empanadas!

Savory Tuna Empanadas

Savory Tuna Empanadas are a delightful twist on the traditional Latin American pastry. These hand-held treats are filled with a flavorful mixture of tuna, vegetables, and spices, all encased in a golden, flaky crust. Perfect as an appetizer or a main dish, they’re bound to impress family and friends with their delicious taste and appealing presentation.

Whether you bake or fry them, these empanadas are a quick and easy option that can be enjoyed any time of the day.

Making Savory Tuna Empanadas is a wonderful way to use canned tuna creatively. The filling isn’t only packed with protein but also allows for versatility; you can add your favorite vegetables or spices to customize the flavor. Serve them with a side of salsa or a revitalizing salad, and you have a complete meal that’s both satisfying and nutritious.

Ingredients (Serves 4-6):

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup onion, finely chopped
• 1/4 cup bell pepper, finely chopped (any color)
• 1/4 cup green olives, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 package (14 oz) empanada dough discs (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Oil for frying (if frying)

Cooking Instructions:

1. Prepare the Filling: In a mixing bowl, combine the drained tuna, chopped onion, bell pepper, olives, and parsley. Add garlic powder, cumin, salt, and pepper to taste. Mix well until all ingredients are evenly combined. This mixture will be the flavorful filling for your empanadas.
2. Assemble the Empanadas: Lay out the empanada dough discs on a clean surface. Spoon about 1 tablespoon of the tuna filling into the center of each disc. Be careful not to overfill, as this can make sealing difficult.
3. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. For added security, you can crimp the edges with a fork or pinch them with your fingers. This not only seals the empanadas but also adds a decorative touch.
4. Prepare for Cooking: If you’re baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If you’re frying, heat a large skillet with oil over medium heat.
5. Cook the Empanadas: For baking, place the sealed empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown. For frying, carefully place the empanadas in the hot oil, cooking for about 3-4 minutes on each side or until golden and crispy. Remove them and drain on paper towels.
6. Serve: Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature, making them perfect for any occasion.

Extra Tips:

When making Savory Tuna Empanadas, feel free to experiment with the filling ingredients. You can add diced tomatoes, corn, or even a bit of cheese for a creamier texture.

If using homemade dough, verify it’s rolled out thin enough for a delicate crust. Also, for baking, you can sprinkle some sesame seeds on top before baking for extra flavor and crunch. Enjoy these empanadas fresh, as they taste best when served warm!

Dessert Dulce De Leche Empanadas

Dulce de leche empanadas are a delightful treat that combines the rich, creamy sweetness of dulce de leche with the flaky, buttery texture of empanada dough. Originating from Latin America, these dessert empanadas are perfect for satisfying your sweet tooth and can be enjoyed at any time of the day.

Whether you’re hosting a gathering or simply treating yourself, these empanadas will surely impress with their delicious filling and golden-brown crust. Making dulce de leche empanadas at home isn’t as difficult as it may seem. With just a few ingredients and some simple steps, you can create a batch of these delectable pastries that will leave everyone asking for more.

The contrast of the warm, gooey filling against the crisp outer shell is an experience that isn’t to be missed. So roll up your sleeves and get ready to bake these scrumptious dessert empanadas!

Ingredients (Serves 4-6 People)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup sugar
• 1/4 cup cold water
• 1 cup dulce de leche
• 1 egg (for egg wash)
• Optional: powdered sugar for dusting

Cooking Instructions

1. Prepare the Dough: In a mixing bowl, combine the flour and salt. Add the chilled butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the sugar, then gradually add 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. Roll Out the Dough: After chilling, remove the dough from the refrigerator and place it on a floured surface. Roll it 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.

3. Fill the Empanadas: Take one circle of dough and place about 1 tablespoon of dulce de leche in the center. Be careful not to overfill, as this can cause the empanadas to burst while baking.

Moisten the edges of the dough with a little water, then fold the circle in half to create a half-moon shape. Press the edges together to seal, and crimp with a fork for an added decorative touch.

4. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the filled empanadas on the prepared baking sheet. In a small bowl, beat the egg to create an egg wash.

Brush the tops of the empanadas with the egg wash to give them a beautiful golden color as they bake.

5. Bake the Empanadas: Bake the Empanadas in the preheated oven for 20-25 minutes, or until they’re golden brown and crisp. Keep an eye on them to prevent over-browning, and rotate the baking sheet halfway through if needed for even cooking.

6. Cool and Serve: Once baked, remove the empanadas from the oven and allow them to cool for a few minutes on the baking sheet. If desired, dust with powdered sugar before serving for an extra touch of sweetness.

Extra Tips

When making dulce de leche empanadas, you can customize the flavor by adding a pinch of cinnamon or vanilla extract to the dulce de leche filling for a warm, aromatic twist.

Additionally, if you’re pressed for time, you can use store-bought empanada dough instead of making your own, which will save you some preparation time. For an even richer flavor, consider serving the empanadas warm with a scoop of vanilla ice cream on the side. Enjoy your delightful treat!

Brazilian Pão De Queijo Empanadas

Brazilian Pão De Queijo Empanadas combine two beloved culinary traditions into one delectable dish. The classic Brazilian cheese bread, known as pão de queijo, is transformed into a delightful empanada that’s perfect for parties or a savory snack. With a chewy, cheesy interior encased in a buttery pastry, these empanadas are sure to impress both your family and guests alike.

The dough is made from tapioca flour, which gives it a unique texture that’s gluten-free and incredibly flavorful. The filling is a delicious mixture of cheese, herbs, and spices that can be customized to suit your taste. These empanadas can be baked or fried, making them versatile for any occasion. Whether served warm as an appetizer or as a main dish accompanied by a salad, Brazilian Pão De Queijo Empanadas will quickly become a favorite in your recipe collection.

Ingredients (Serves 4-6):

• 2 cups tapioca flour
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 egg (for egg wash, optional)

Cooking Instructions:

1. Prepare the Dough: In a medium saucepan, combine the milk and vegetable oil. Bring to a gentle boil over medium heat, stirring occasionally. Once boiling, remove from heat and gradually add the tapioca flour, stirring continuously until the mixture is smooth and well combined. Let the dough cool slightly.
2. Incorporate Eggs and Cheese: Once the dough is cool enough to handle, add the eggs one at a time, mixing well after each addition. Then, fold in the grated Parmesan and shredded mozzarella cheese, along with the salt, garlic powder, black pepper, and paprika. The dough should be soft, elastic, and slightly sticky.
3. Shape the Empanadas: Preheat your oven to 375°F (190°C) if baking. Lightly flour your workspace and divide the dough into small balls, about the size of a golf ball. Flatten each ball into a small disc. Place a spoonful of filling in the center of each disc, then fold the dough over to create a half-moon shape. Pinch the edges to seal tightly. If frying, set aside on a parchment-lined tray.
4. Bake or Fry: If baking, arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash for a golden finish. Bake in the preheated oven for 20-25 minutes or until lightly golden. If frying, heat a deep pan with oil over medium heat and fry the empanadas in batches until golden brown on both sides. Drain on paper towels.
5. Serve: Allow the empanadas to cool slightly before serving. They’re delightful warm and can be paired with a dipping sauce like chimichurri or a spicy aioli for added flavor.

Extra Tips:

When making Brazilian Pão De Queijo Empanadas, feel free to experiment with different types of cheese for the filling based on your preferences. Adding herbs such as parsley or cilantro can enhance the flavor and freshness of the dish.

For a spicy kick, consider mixing in some diced jalapeños or crushed red pepper flakes. Remember, the dough can be prepared ahead of time and refrigerated, making it convenient to whip up these empanadas on short notice! Enjoy the delightful combination of flavors and textures in every bite!