Empanada
An empanada is a portable meal in a crisp shell. The dough should be tender enough to bite through cleanly but sturdy enough to hold a full filling without tearing. Getting there takes a cool hand and a willingness to let the dough rest.
Cold dough is non-negotiable. Warm dough tears.
Keep your butter and water cold throughout. If the dough warms up while you're rolling, refrigerate it for 15 minutes before continuing. Your oven should be at 400°F when you're ready to bake—not before.
- stand mixer or mixing bowl
- rolling pin
- 3-inch round cutter or small glass
- baking sheet
- parchment paper
- pastry brush
- fork for crimping
What goes in.
- 2 cupsall-purpose flour
- ½ tspsalt
- 6 ozcold unsalted butter, cubed
- 4–6 tbspice water
- 1 lbground beef or diced chicken
- 1small yellow onion, minced fine
- 2 clovesgarlic, minced
- ½ cupraisins (optional but traditional)
- ¼ cupgreen olives, chopped
- 1 tbsptomato paste
- ½ tspground cumin
- ¼ tspblack pepper
- saltto taste
- 1egg, beaten (for egg wash)
Crimping the seal so tight nothing escapes
The edge of the empanada is where most people fail. Once you've folded the dough over the filling, don't just press it shut with your fingers—use the tines of a fork held at an angle and press down firmly all the way around the perimeter. You're not decorating; you're locking it. The fork creates a mechanical seal that holds under heat.
The method.
Make the dough
Combine flour and salt in a bowl. Cut cold butter into small cubes and add to the flour. Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs with some pea-sized bits of butter still visible. Add ice water one tablespoon at a time, mixing gently with a fork, until the dough just comes together. Do not overwork it. Form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Make the filling
Heat a skillet over medium-high heat. Brown the ground meat, breaking it apart as it cooks, about 5 minutes. Add the minced onion and garlic, cook until the onion is soft and no longer raw, about 3 minutes. Stir in the tomato paste, cumin, and pepper. Add the raisins and chopped olives. Cook for 2 minutes to combine. Taste and adjust salt. Let the filling cool completely—at least 15 minutes. Cold filling means the dough won't warm up while you're assembling.
Roll the dough
On a lightly floured surface, roll the chilled dough to about ⅛ inch thick. This should be thin enough to see your hand through it but sturdy enough not to tear. Cut circles using a 3-inch cutter. Place a small spoonful of filling (about ¾ teaspoon) in the center of each circle. Do not overfill—less filling than you think is the right answer.
Fold and seal
Fold the dough circle in half over the filling. Press the edges together with your fingers first to seal out air, then run a fork around the entire perimeter, pressing down firmly at an angle so the tines create a visible seal all the way around. The empanada should look like a small half-moon with a ridged edge.
Prepare for baking
Line a baking sheet with parchment paper. Arrange the sealed empanadas on the sheet with space between each one—they don't expand much, but air needs to circulate underneath. Brush the top of each empanada with beaten egg wash. This is what gives them shine and golden color.
Bake
Place in a 400°F oven for 18–22 minutes. They're done when the surface is deep golden brown and firm to the touch. If they look pale after 18 minutes, give them another 2–3 minutes. Remove from the oven and let them rest on the sheet for 5 minutes before transferring to a wire rack to cool. They firm up as they cool.
Other turns to take.
Cheese and jalapeño
Replace the meat filling with sharp cheddar, Oaxaca cheese, or mozzarella mixed with roasted diced jalapeños, a pinch of cumin, and salt. Works particularly well as a vegetarian option.
Spinach and ricotta
Mix chopped blanched spinach with ricotta, garlic, salt, and nutmeg. The filling will be looser than meat, so use slightly less per empanada to avoid breakthrough.
Corn and poblano
Roast fresh poblano peppers, peel them, dice fine, and fold into corn kernels with a touch of mayo, sharp cheese, and salt. This is a lighter, vegetable-forward filling.
Sweet—pumpkin and cinnamon
Mix roasted pumpkin purée with brown sugar, cinnamon, nutmeg, and a pinch of salt. Bake the same way, and serve warm with a dusting of cinnamon sugar while still warm.
When it doesn't go to plan.
Keep everything cold. Warm dough is your enemy. If you're working on a warm day, chill your hands in ice water before mixing the dough.
Don't overfill. A bulging empanada will leak. Three-quarters of a teaspoon of filling per circle is the rule—less if the filling is wet.
Let the filled empanadas chill on the baking sheet in the freezer for 10 minutes before baking if you have time. This keeps the seal tight and prevents leaking.
The fork crimp is load-bearing. Press down hard and go all the way around. A loose edge will separate during baking.
Egg wash is not optional if you want the golden finish. It also helps the seal hold because the egg acts as a glue.
The ones that keep coming up.
Can I make empanadas ahead and freeze them?
Yes. Assemble them completely, freeze them on a baking sheet uncovered until solid, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the baking time. No thawing needed.
What went wrong if my empanadas leaked filling while baking?
Either the seal wasn't crimped firmly enough, the filling was too wet, or you overfilled. Next time, press harder with the fork, reduce the filling amount, or drain your filling more thoroughly before assembling.
Can I use store-bought pie dough?
You can, but the texture will be slightly different—more tender but also less flaky. If you do, work quickly so the dough stays cold, and skip the resting time. Thaw it slightly if it's too brittle to fold.
How do I know when the empanada is fully cooked inside?
Color is your guide here. When the surface is deep golden brown and firm to the touch, the dough is cooked through and the filling has heated. If you cut one open too early, it will fall apart. Wait until they've cooled slightly.
Should I serve them hot or at room temperature?
Warm is best—within an hour of baking. The dough is most tender then. Cold empanadas are edible but tougher. You can reheat a cooled one in a 300°F oven for 8–10 minutes.