Taste the rich flavors of these bold and flaky baked Empanadillas!
Empanadillas are a snack-size version of the larger empanadas, a popular street food in Latin American countries and Spain, making these tasty little handheld pies a fun and flavorful treat for any occasion. These savory pastries are believed to have originated in Spain, with influences from Arab cuisine following the Moorish invasions. Empanadas also have similarities to sambusak, a Middle Eastern turnover, and samosa, a savory Indian stuffed pastry. Since their earliest days, these tasty treasures have spread far and wide, and on their travels, picked up about as many variations on fillings as countries have cuisines, including juicy meats, bold veggies, and even some sweet options.
You’ll love the easy prep of this recipe and the fact that these empanadillas are baked instead of deep-fried. So prep them up and pop them into the oven while you get ready for your guests to arrive. These little bites of goodness are great for an appetizer, especially if you’re making a Latin- or Spanish-themed meal.
Can you make these vegetarian or vegan?
Of course! It’s easy to swap out the ground beef with plant-based fillings such as cooked beans, lentils, tofu, jackfruit, mushrooms, and extra chopped vegetables. I like to add spinach, zucchini, corn, and mushrooms, but you can really include any variation you like.
If you add tofu, it can be a little tricky to get just right. Typically, I will press out the moisture and then crumble it into small pieces before cooking the crumbles in a little olive oil with some herbs and spices. It will get slightly golden and crispy in about five minutes, and then you can add it to the vegetables. Another great option is to make a “meaty” filling with cremini mushrooms and walnuts. Blitz both in a food processor, sauté in oil for five minutes or so, and add to the recipe.
Of course, there are also plenty of ready-made plant-based mock meats out there these days, so go ahead and experiment to see what variations you like best!
If making a vegan variation, replace the egg wash with two tablespoons of soy milk mixed with one tablespoon of olive oil or melted plant-based butter.
How do I store leftovers?
If you have leftover empanadillas, they will store nicely in an airtight container in the fridge for up to 3 days. You can also freeze them (baked and unbaked) for up to 3 months. In both cases, flash-freeze them first for 1 hour before transferring them to a Ziploc bag or freezer-safe container.
Serving suggestions
If serving these empanadillas as part of a Latin-themed meal, you could include other snacks like Queso Fundido and Stuffed Jalapeños, rounded out with a nice plate of Healthy Nachos. Opting to go Spanish instead? Try them with these spicy Patatas Bravas, Aioli, a hearty Tortilla De Patatas, and a refreshing Watermelon Sangria.
Ingredients
- 1/2 cup olive oil
- 1/2 cup cold water
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 1/2 pound lean ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 2 medium tomatoes diced
- 1 clove garlic minced
- 1/4 cup chopped green olives
- 2 tablespoons minced parsley
- 1 large egg beaten for egg wash
Instructions
- In a large bowl, combine olive oil, water, and salt. Gradually add flour, mixing until a dough forms.
- Turn dough onto a floured surface and knead until smooth. Let rest for 30 minutes.
- In a skillet, heat olive oil and sauté onion and bell pepper until soft.
- Add ground beef, salt, pepper, and paprika. Cook until beef is browned.
- Stir in tomatoes and garlic, cooking until thickened.
- Remove from heat and stir in olives and parsley.
- Divide dough into 12 pieces, roll out, and fill with beef mixture.
- Fold dough over filling, seal edges, and brush with egg wash.
- Bake at 400°F for 20 minutes or until golden.
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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