Flaky, golden, and loaded with flavor, these crowd-pleasing Empanadas never disappoint!
Especially popular in Spain and Latin America, the whole world also enjoys empanadas’ vibrant and colorful flavors. The term “empanada” derives from the Spanish word “empanar,” which means “to wrap or coat in pastry.” And that, my friends, is enough of a description to make my stomach rumble.
Typically baked or fried, empanadas are cooked turnovers stuffed with delicious ground beef and vegetables. One bite of an empanada, and you’ll surely be hooked. I love empanadas because they are handheld pockets of joy, perfect for any occasion. They’re crowd-pleasers, for sure, and work well for both appetizers and the main event.
The warm, flaky pastry will impress your party guests, your family at dinner, or even just yourself. Sometimes, I make a batch for the week for a quick and easy bite during my lunch break. Empanadas freeze well, too, so you can stash a few in the freezer for later!
Overall, empanadas are budget-friendly, easy, and fun to prepare, and their flavor is absolutely to die for. The seasonings, sautéed onions, tomato paste, and herbs all come together to make one heck of a meat pie. So, if you’re looking for a mouthwatering dish that doesn’t require eating utensils, empanadas are a worthy pick.
Are Empanadas Healthy?
I wouldn’t call empanadas “light,” but that doesn’t mean they’re junk food. After all, we’re talking about homemade dough and a filling rich in protein. There are even some veggies in the mix. Compared to a Big Mac Meal from McDonald’s, these empanadas have a lot going for them.
I guess you could say that the healthiness of empanadas depends on your individual dietary needs and preferences. While they may not be great for someone on a low-carb or low-fat diet, I’d still consider empanadas a wholesome meal. Additionally, you can modify the recipe slightly. For example, use whole-wheat flour for a fiber boost. Or opt for leaner meat like ground turkey. You could even go heavier on the veggies.
Is It Better To Bake Or Fry Empanadas?
For this recipe, I highly recommend baking your empanadas. Baked empanadas get golden brown and fairly crispy. Plus, they’re easy to make even on a busy workday. Even better, baked empanadas require less oil, which translates to fewer calories.
That said, though both baking and frying produce delicious results, frying is the more traditional method. Fried empanadas turn out crispier and flakier than when they’re baked. And bonus—frying takes less time, so if you’re on a time crunch, this method may be the better route. Bear in mind that it requires more hands-on time because you have to make them in batches. Also, if you’re watching your calories, frying isn’t the best option.
How Do I Store Leftovers?
Once cooked, leftover empanadas can be stored in an airtight container in the fridge for up to 4 days. Be aware, however, that you may lose that satisfying crunch. However, if you reheat the empanadas in your oven or air fryer, they should get crispy again. Cooked empanadas can be frozen in a freezer-safe container for up to 3 months. Flash-freeze them for 1 hour on a baking sheet first to avoid sticking.
Serving Suggestions
A delicious Roasted Tomato Salsa, Chipotle Corn Salsa, or Mango Avocado Salsa may just be the perfect topping for your homemade empanadas. Some even swear by a Savory Marinara Sauce as well. You can end your meal here as empanadas are filling enough, but I have a few side suggestions. Some Mexican Rice or Air-Fried Plantains would be divine, or a refreshing salad like this Cucumber Chia Seed Strawberry Salad would truly complete the meal.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 large egg
- 3/4 cup cold water
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 cup tomato paste
- 1/4 cup frozen peas
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
Instructions
- In a food processor, combine flour, salt, and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg and cold water to the food processor. Pulse just until a dough ball forms.
- Remove the dough, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Heat olive oil in a skillet over medium heat. Add onion and cook until translucent. Add ground beef, chili powder, paprika, and cumin. Cook until the beef is browned. Stir in tomato paste, frozen peas, green onions, and parsley. Remove from heat and let cool.
- Roll out the chilled dough to 1/4 inch thickness. Cut into circles. Place a spoonful of filling on each circle, fold in half, and crimp edges with a fork to seal.
- Preheat oven to 375°F. Place empanadas on a baking sheet lined with parchment paper. Bake for 20 minutes or until golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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