Empanada
Empanadas are portable, handheld, and forgiving—the dough is simple butter pastry, the fillings endless. Once you understand the basic mechanics of sealing and baking, you can fill them with anything: seasoned ground beef, chicken and peppers, cheese and herbs, or even fruit and sugar for dessert.
Cold dough seals better. Plan ahead.
The dough comes together quickly, but it needs 30 minutes in the fridge before you roll it. This keeps the butter from smearing and helps the pastry bake up flaky. Have your filling ready before you start rolling so the empanadas don't sit open.
- large bowl
- fork or whisk
- rolling pin
- round cutter or rim of a glass (3–4 inches)
- baking sheet
- parchment paper
What goes in.
- 2.5 cupsall-purpose flour
- 1 tspsalt
- 8 ozcold butter, cubed
- 1egg yolk
- 4–5 tbspice water
- 1 lbground beef (or shredded chicken, cheese, or other filling)
- 1 mediumonion, diced fine
- 1 tspcumin
- ½ tsppaprika
- Salt and pepperto taste
- 1egg, beaten (for egg wash)
Seal the edges properly so filling doesn't escape.
After you place filling on the dough round, fold it in half and press the edges together firmly. Use a fork to crimp the perimeter—this both seals and decorates. The fork should make a continuous, visible line all the way around. If any filling touches the edge, it will prevent the dough from sealing.
The method.
Make the dough.
In a large bowl, whisk together flour and salt. Add the cold butter cubes and break them into the flour with your fingers until the mixture looks like coarse breadcrumbs with pea-sized pieces of butter still visible. Add the egg yolk and stir with a fork. Drizzle in ice water a tablespoon at a time, mixing gently until the dough just comes together. Do not overwork it. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Cook the filling.
Brown the ground beef in a skillet over medium-high heat, breaking it into small pieces as it cooks, about 5–7 minutes. Remove the beef to a plate. In the same skillet, cook the diced onion in the fat until soft and golden, about 3–4 minutes. Return the beef to the pan, add cumin and paprika, and cook for 1 minute more. Season with salt and pepper. Let cool completely before using.
Roll out the dough.
On a floured surface, roll the chilled dough to about ⅛ inch thick. Use a round cutter or the rim of a glass (3 to 4 inches wide) to cut circles. Lay them on a parchment-lined baking sheet as you work. Stack scraps and re-roll them once; do not overwork the dough.
Fill and seal.
Place about 1 tablespoon of cooled filling slightly off-center on each round. Fold the dough in half over the filling and press the edges firmly together with your fingers. Use a fork to crimp the entire sealed edge, pressing down and along the perimeter in a single continuous line. This seals the empanada and gives it its characteristic appearance.
Brush and chill.
Brush each empanada lightly with beaten egg wash for a glossy golden finish. Refrigerate the filled empanadas for 15 minutes while you preheat the oven to 400°F.
Bake.
Bake at 400°F for 18–22 minutes, until the pastry is deep golden brown and the edges look crisp. The filling should be hot through and through. Let rest on the baking sheet for 2–3 minutes before serving so the filling sets slightly.
Other turns to take.
Cheese and herb
Skip the meat. Mix 2 cups shredded cheese (cheddar or Oaxaca work well), 1 diced roasted pepper, 2 tbsp chopped fresh cilantro, and a pinch of cumin. Use 1 tablespoon per empanada.
Chicken and green chile
Use 1.5 cups shredded cooked chicken, ¾ cup diced roasted poblano or canned green chile, ½ cup cream cheese, and ½ cup cheese. Season with cumin and salt. Use about 1.5 tablespoons per empanada.
Sweet (apple or guava)
Omit the meat filling. Use ¾ cup diced apple sautéed in 1 tbsp butter with 2 tbsp brown sugar and ¼ tsp cinnamon, or 1 cup guava paste mixed with a little cream cheese. These are dessert empanadas—brush with egg wash and sprinkle a pinch of cinnamon sugar before baking.
Fried instead of baked
After sealing and crimping, fry empanadas in 350°F oil until golden on both sides, about 2–3 minutes total. Drain on paper towels. They brown faster and have a crispier exterior than baked, but require more attention.
When it doesn't go to plan.
Keep butter cold throughout. Warm butter makes the dough greasy and hard to seal. If you're working in a warm kitchen, work in batches and return dough to the fridge between rolling.
Cool the filling completely. Hot filling will wilt the dough and make it soggy. This is non-negotiable.
Don't overfill. One tablespoon of filling is enough. Overstuffed empanadas burst open in the oven.
Use a fork to crimp firmly. Press down hard enough that you feel the fork slightly indent both layers of dough. A weak crimp will open during baking.
Egg wash is optional but worth it. It gives the pastry a professional shine and helps it brown evenly.
Freeze unbaked empanadas on a sheet tray, then transfer to a freezer bag. Bake from frozen, adding 3–5 minutes to the baking time. This is a make-ahead advantage.
The dough scraps: gather, chill, and re-roll once. A second re-roll makes the dough tough, so don't do it.
The ones that keep coming up.
Can I make empanadas ahead?
Yes. You can prepare them fully, refrigerate overnight, and bake in the morning. You can also freeze unbaked empanadas for up to 3 months. Bake from frozen, adding 3–5 minutes to the baking time. Do not thaw before baking.
Why did my empanada burst open?
Either the sealing wasn't tight enough (the fork crimp has to be firm and continuous), the filling was too hot when you sealed the empanada, or you overfilled it. Start with less filling next time and press the seal very hard.
Can I use a food processor to make the dough?
Yes, but pulse gently—just a few quick pulses until the mixture looks like breadcrumbs. Stop as soon as the dough begins to come together. A food processor can overwork dough quickly.
What if my dough is too dry?
Add water a teaspoon at a time and mix gently. The dough should come together without being sticky. If it's crumbly, it won't seal properly, so moisture matters.
How do I know when they're done?
The exterior should be deep golden brown, and the pastry should sound crisp when you tap it. If they still look pale, they need more time. Pale empanadas will be soft and chewy rather than flaky.
Can I use store-bought pie dough?
Yes. One standard package (2 rounds) makes about 8 empanadas. It works, though homemade dough gives you more control over thickness and tenderness. If using store-bought, thaw it fully before rolling.