Oh, empanadas! Just saying the word brings back such a rush of memories. It’s funny, whenever I smell that sweet, slightly spiced aroma filling the kitchen, I’m instantly transported back to my Abuela’s tiny kitchen, sunlight streaming through the window, flour dusting everything, and her humming a tune as she worked her magic. These aren’t just any empanadas; they’re the ones that made me fall in love with baking, the ones my kids now beg for, the ones that feel like a warm hug. If you’ve ever tried to make empanadas and felt a little intimidated, trust me, you’re not alone. But this recipe? It’s been refined over years, passed down and tweaked, and it’s surprisingly doable, even for a weeknight treat. Forget those dry, bland store-bought versions; we’re talking about pockets of pure joy. Think of them as the perfect handheld pies, but with a soul all their own.
What is an empanada?
So, what exactly are empanadas? At their heart, they’re baked or fried turnovers, usually filled with savory or sweet ingredients. The name itself comes from the Spanish word “empanar,” which means to wrap in bread. And that’s pretty much what we’re doing here – wrapping deliciousness in a tender dough. They’re incredibly popular all over Latin America, and each region has its own special twist. Some are tiny appetizers, others are hearty main meals. My family’s recipe leans towards the sweet side, often with a hint of spice, perfect for any time of day. It’s like a little pastry parcel that holds a whole lot of comfort and flavor inside. If you’ve ever enjoyed a little pie or hand pie, you’re already familiar with the concept, but empanadas have this unique charm that’s hard to resist.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this empanada recipe, and I just know you’re going to adore it too! First and foremost, the flavor is just out of this world. You get that beautiful sweetness from the dough, perfectly balanced by the warm spices inside. It’s not overly sweet, mind you; it’s just right. What I really love is how approachable this recipe is. Even if you’re new to baking pastries, you’ll find these steps manageable. The dough comes together beautifully, and the filling is a breeze to whip up. Plus, think about the cost-efficiency! Using simple pantry staples, you can create something truly special without breaking the bank. These are also incredibly versatile. I’ll often make a double batch and freeze half, and they’re perfect for everything from a quick breakfast on the go to a delightful dessert after dinner. They’re also a lifesaver when unexpected guests drop by! My kids, bless their hearts, will devour these faster than I can make them. They’re so much better than anything you can buy, and knowing you made them with love? That’s the best ingredient of all.
How do I make empanadas?
Quick Overview
The magic behind these empanadas is a simple, buttery dough that’s easy to handle and bakes up golden and tender. We’ll create a flavorful filling that’s a beautiful balance of sweet and spice, then encase it all in perfect little pockets. It’s a straightforward process: mix the dough, prepare the filling, assemble, bake, and enjoy! The real charm is in the simplicity; it’s about bringing good ingredients together in a way that makes them shine. You don’t need any fancy equipment, just your hands and a little bit of patience, and you’ll have a batch of these golden beauties ready in no time. They really are quite foolproof, and the results are so rewarding.
Ingredients
For the Dough:
3 cups all-purpose flour, plus more for dusting.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
1/3 cup vegetable shortening, cold
1 large egg
1/2 cup ice water, or as needed
For the Filling:
2 cups finely chopped apples (like Fuji or Honeycrisp)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 tablespoon cornstarch (optional, for thickening)
Zest of 1/2 lemon (optional, for extra brightness)
For the Glaze:
1 large egg yolk
1 tablespoon milk or water
A pinch of cinnamon (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While the oven heats up, line a couple of baking sheets with parchment paper. This makes cleanup a breeze and ensures your empanadas won’t stick. If you don’t have parchment, a lightly greased baking sheet works too, but parchment is my go-to for that perfect, even bake.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Give it a good mix so everything is evenly distributed. This is the foundation of our flaky dough, so don’t skip this part!
Step 3: Mix Wet Ingredients
Now, for the fat! Add the cold, cubed butter and shortening to the dry ingredients. Use a pastry blender, your fingertips, or even a food processor to cut the fat into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key for that tender, flaky texture! In a separate small bowl, whisk together the egg and ice water. The ice water is important; it keeps the butter cold and helps create those beautiful layers.
Step 4: Combine
Gradually add the egg and water mixture to the flour mixture, mixing with a fork or your hands just until the dough starts to come together. Be careful not to overmix! You want it to be shaggy but hold together when you squeeze it. If it seems too dry, add a teaspoon more of ice water at a time. Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial for making the dough easier to roll out and for achieving a great texture.
Step 5: Prepare Filling
While the dough is chilling, let’s whip up the filling. In a medium bowl, combine the finely chopped apples, sugar, cinnamon, nutmeg, and lemon juice. If you like a thicker filling that won’t ooze out, stir in the cornstarch. Add the lemon zest if you’re using it – it adds such a lovely bright note! Give everything a good stir to coat the apples evenly. Let it sit for about 10-15 minutes; this allows the flavors to meld and the apples to release some of their juices.
Step 6: Layer & Swirl
Okay, time to assemble! Lightly flour your work surface and rolling pin. Divide the chilled dough in half, and work with one half at a time, keeping the other half wrapped and in the fridge. Roll out the dough to about 1/8-inch thickness. Using a round cookie cutter or a glass (about 4-5 inches in diameter), cut out circles. Gather the scraps, gently re-roll, and cut out more circles. Repeat with the second half of the dough.
Now, place about 2 tablespoons of the apple filling onto one half of each dough circle, leaving a small border around the edge. Don’t overfill them, or they’ll be tricky to seal! Lightly brush the edges of the dough with a little water or the egg wash (we’ll make that in a sec). Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers to seal. Then, crimp the edges with a fork or use a traditional empanada crimp (folding and pressing as you go). This seals them tight and looks so pretty!
Step 7: Bake
Arrange the filled empanadas on your prepared baking sheets, leaving a little space between them. Now, for that beautiful golden shine. In a small bowl, whisk together the egg yolk and milk (or water) with a pinch of cinnamon if you like. Brush this egg wash evenly over the tops of the empanadas. This is what gives them that gorgeous, glossy finish. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on them, as ovens can vary!
Step 8: Cool & Glaze
Once they’re out of the oven, let the empanadas cool on the baking sheets for about 10-15 minutes. This is important because the filling will be piping hot and could burn little mouths! If you want an extra touch of sweetness and shine, you can brush them with a simple powdered sugar glaze (powdered sugar mixed with a tiny bit of milk or lemon juice) once they’ve cooled a bit. But honestly, they’re fantastic just as they are with that lovely egg wash.
Step 9: Slice & Serve
These are best served warm, but they’re also delicious at room temperature. To serve, simply place them on a platter. If you’ve got any leftover filling, you can always serve a little dollop on the side. They’re perfect on their own, but pairing them with a cup of coffee or tea is absolute heaven. Enjoy the fruits of your labor!
What to Serve It With
While these empanadas are absolutely divine on their own, they also play wonderfully with a variety of accompaniments. For a delightful breakfast, I love serving them warm with a strong cup of café con leche. The creamy coffee and the sweet, spiced pastry are a match made in heaven. For a more substantial brunch, imagine them alongside some fresh fruit salad or a light yogurt parfait – they add that perfect sweet treat without being too heavy. As a dessert, they’re sensational served with a tiny scoop of vanilla bean ice cream, or a drizzle of caramel sauce if you’re feeling indulgent. And for those cozy snack moments, especially on a chilly afternoon, they’re perfect with a warm cup of APPLE CIDER or even a rich hot chocolate. My family also loves having them as a light supper when we’re craving something comforting but don’t want a big meal; they’re just that satisfying!
Top Tips for Perfecting Your Empanadas
Over the years, I’ve learned a few little tricks that make these empanadas consistently amazing. For the dough, always use cold butter and shortening. This is what creates those flaky layers that are just irresistible. If your kitchen is warm, pop the flour and fat mixture in the freezer for 10 minutes before adding the liquid. And don’t overwork the dough; just bring it together until it forms a cohesive mass. Overmixing develops the gluten too much, which can lead to a tough crust. When it comes to the filling, make sure your apples are finely chopped. This ensures they cook through properly and the filling isn’t chunky. If you find your apples are super juicy, don’t skip the cornstarch – it’s your friend for a perfectly thick filling. For assembly, avoid overfilling. It’s tempting to pack them full, but it makes sealing a nightmare and can lead to leaks during baking. Take your time sealing the edges; a good crimp means no filling escapes. And that egg wash? It’s not just for looks; it helps the empanadas brown evenly. If you forget it, don’t fret, they’ll still taste great, but the egg wash gives them that professional sheen. I’ve also found that chilling the assembled empanadas for about 15 minutes before baking can help them hold their shape even better and ensure a crispier crust. Finally, don’t be afraid to experiment with the filling! While apples are my favorite, you can easily swap them out for other fruits like pears or even a mix of berries. Just adjust the sugar and cornstarch as needed.
Storing and Reheating Tips
One of the best things about these empanadas is how well they keep, making them perfect for meal prep. Once completely cooled, you can store them in an airtight container at room temperature for up to 2 days. They’re usually still delicious on day two, though the crust might soften slightly. For longer storage, pop them into the refrigerator. They’ll stay good for about 4-5 days. Make sure they’re in a container that seals well to prevent them from drying out. If you want to freeze them, this is where they truly shine as a make-ahead treat! Arrange the cooled empanadas on a baking sheet and freeze them until solid, then transfer them to a freezer-safe bag or container. They can stay frozen for up to 3 months. When you’re ready to enjoy them, you can reheat them directly from frozen. Pop them back into a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until warmed through and slightly crisped up again. If they are refrigerated, a shorter reheat time of about 5-7 minutes is usually enough. I generally wait to glaze them until *after* they’ve been baked, so if you’re freezing them baked, you can add a fresh glaze after reheating if desired.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to make empanadas! I truly hope you give this recipe a try. There’s something so incredibly satisfying about biting into that flaky, golden crust and discovering the warm, spiced apple filling inside. It’s a taste of comfort, a little piece of tradition, and a whole lot of deliciousness, all wrapped up in one perfect package. They’re perfect for sharing, for treating yourself, or for making any day feel a little bit special. If you love these, you might also enjoy my recipe for [link to another relevant recipe, e.g., Cinnamon Sugar Churros] or my [link to another relevant recipe, e.g., Easy Apple Crumble Pie]. I can’t wait to hear how your empanadas turn out! Please leave a comment below and let me know what you think, or share any creative variations you come up with. Happy baking, everyone!
Homemade Empanadas
Ingredients
For the Dough:
- 3.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, cold and cut into cubes
- 0.5 cup ice water
For the Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup beef broth
- 0.5 cup peas, frozen
For Assembly and Baking:
- 1 egg, beaten egg wash
Instructions
Make the Dough:
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling:
- In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5-7 minutes.
- Stir in the cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the beef broth and bring to a simmer. Cook for 5 minutes, allowing the liquid to reduce slightly.
- Stir in the frozen peas and cook for an additional 2 minutes. Remove from heat and let the filling cool completely.
Assemble and Bake Empanadas:
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 5-6 inch round cutter to cut out circles.
- Place a spoonful of the cooled filling onto one half of each dough circle, leaving a small border.
- Moisten the edges of the dough with water and fold the other half over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
- Place the empanadas on the prepared baking sheets. Brush the tops with the beaten egg wash.
- Bake for 20-25 minutes, or until golden brown and puffed.
- Let cool slightly before serving.
