Empanada
Empanadas exist across Spanish and Latin American cooking, each region claiming its own style. What binds them: a dough that should be tender but sturdy enough to hold filling without bursting, and the moment when you fold and crimp the edge to seal it shut.
Cold dough is non-negotiable
The dough needs to rest in the refrigerator before you work with it. This prevents shrinkage and tearing. If your kitchen is warm, work with half the dough at a time and keep the rest chilled. Your filling should also be completely cool before assembly.
- rolling pin
- 2 to 3-inch round cutter or drinking glass
- baking sheet
- parchment paper
- fork or empanada crimper
What goes in.
- 2 cupsall-purpose flour
- ½ tspsalt
- 6 ozcold unsalted butter, cubed
- 1egg yolk
- 3 to 4 tbspice water
- 1 tbspolive oil
- ½ lbground beef or diced chicken
- 1 smallyellow onion, finely diced
- 2 clovesgarlic, minced
- ½ tspground cumin
- ¼ tspred pepper flakes
- ¼ cupgreen olives, chopped
- 2 tbspraisins
- salt and black pepperto taste
- 1egg, beaten (for egg wash)
Crimping closes the empanada
The edge needs to be pressed firmly and sealed completely. Use a fork or your fingers to crimp, pressing from the center outward. Any gap left unsealed will leak filling and fail to cook evenly. The seal is where the empanada shows its maker.
The method.
Make the dough
Mix flour and salt in a bowl. Cut the cold butter into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Add the egg yolk and stir gently. Add ice water one tablespoon at a time, mixing with a fork until the dough just comes together. Form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Make the filling
Heat olive oil in a skillet over medium-high heat. Cook the onion until it turns golden, about 5 minutes. Add garlic and cook for 30 seconds. Add the meat and cook, breaking it apart, until no pink remains, about 5 to 7 minutes. Stir in cumin and red pepper flakes. Add olives and raisins. Season with salt and pepper. Spread the filling on a plate and let it cool completely—this is essential.
Roll and cut the dough
On a lightly floured surface, roll the dough to about ⅛ inch thick. Use a 2½ to 3-inch round cutter or the rim of a drinking glass to cut circles. You should get 12 to 14 circles. Keep uncut dough and cut circles covered with a towel to prevent drying.
Fill and seal
Place a circle of dough on your work surface. Put about 1 tablespoon of cooled filling slightly off-center. Wet the edge of the circle with water using your finger. Fold the dough in half over the filling and press the edges together firmly. Use a fork to crimp the seal all the way around, pushing down with firm, even pressure. Place each finished empanada on a parchment-lined baking sheet.
Chill before baking
Refrigerate the assembled empanadas for at least 15 minutes. This prevents them from puffing unevenly or leaking.
Bake
Preheat the oven to 375°F. Brush each empanada lightly with beaten egg. Bake for 20 to 25 minutes until the surface is deep golden brown. The pastry should be crispy and the edges sealed tight. Remove and cool for 5 minutes before serving.
Other turns to take.
Corn and cheese
Replace the meat filling with fresh corn kernels mixed with diced cheddar or queso fresco, a touch of jalapeño, and cilantro. Season with salt and lime juice. Cool completely before filling.
Seafood
Use flaked cooked fish or shrimp instead of meat. Mix with sautéed onion, bell pepper, and a small amount of tomato sauce. Keep the filling dry—excess moisture causes pastry to tear and soften.
Sweet apple
For a dessert empanada, fill with cooked apples tossed with cinnamon, a small amount of sugar, and a pinch of salt. No meat, no savory spices. The contrast of the warm spiced apple against the flaky pastry is the point.
Fried instead of baked
Follow the same dough and filling steps. Heat oil to 350°F in a deep pan or fryer. Fry empanadas 2 to 3 minutes per side until golden. Drain on paper towels. Fried empanadas are crispier but absorb more oil than baked versions.
When it doesn't go to plan.
Keep your dough and filling cold. Warm filling makes the pastry soggy. Warm dough tears and shrinks unevenly.
Don't overfill. More than 1 tablespoon of filling per circle will burst through the seal during baking.
Brush with egg wash for shine, but be sparing—too much collects and browns unevenly.
If the dough cracks while you're rolling, pinch it back together. Small tears don't matter as long as the final seal is tight.
Assemble empanadas on a cool work surface, not a warm counter. A marble or granite surface works better than wood.
Store baked empanadas in an airtight container for up to 3 days. Reheat gently in a 325°F oven for 10 minutes to restore crispness.
The ones that keep coming up.
Can I make empanadas ahead and freeze them?
Yes. Assemble them completely, arrange on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen—add 10 to 15 minutes to the baking time. Don't thaw first, or they'll become soggy.
What's the difference between empanadas and hand pies?
The terms overlap. Empanadas are Spanish and Latin American in origin; hand pies is a broader English category. The technique is the same: filling sealed in dough and baked or fried. The difference is regional naming and filling style.
Why did my empanada burst open during baking?
Either the filling was still warm when you sealed it, or the seal wasn't crimped firmly enough. Check that your filling is completely cooled and that you're pressing the fork edges together with enough pressure to fuse the dough layers.
Can I use puff pastry instead of making dough from scratch?
Yes, it works. Puff pastry makes them puffier and lighter but less sturdy. The seal is the same—crimp firmly. Thaw puff pastry according to package directions before cutting and filling.
How do I know when they're fully baked?
They should be deep golden brown on top and bottom. The bottom will feel firm when you pick one up. If you cut one open, the edges should look set and the inside should be hot. Pale pastry means they need more time.