Easy and exotic, homemade empanadas have everything to please

An essential street food specialty of Argentinian cuisine, empanadas are a true institution in Latin America and Spain. The reason for such success? First, these little turnovers are filled with all kinds of stuffing. Secondly, they can be made in all sizes and in large quantities. It is therefore a recipe that is both simple and friendly, to use during your next Spanish aperitif. Finally, empanadas can be enjoyed cold or hot. They can easily be taken to a picnic, or eaten on the go.

“One” or “one” empanada?

As the ending in a tells us, empanada is a feminine word. We therefore say “an empanada” in the singular and “empanadas” in the plural.

How to easily make homemade empanadas?

Depending on the country, the composition of empanadas varies. The dough for Colombian empanadas is, for example, made with corn flour, while in Peru, we favor brioche dough. Not to mention that the size and stuffing of the turnovers also differ from one country to another.

Empanada dough

Originally, empanadas were made with bread dough. The word “empanada” comes from the verb “empanar”, or “paner” in Spanish. Today, however, most recipes indicate using shortcrust or puff pastry.

For 10 empanadas

• 370 g of flour
• 70 ml of sunflower oil
• 5 g of salt
• 140 ml of water

Mix the flour with the oil and salt. Add the water gradually, while kneading. Continue to knead until you obtain a homogeneous dough.
Form a ball and leave to rest for 30 minutes in the refrigerator.

Empanada stuffing

Here, we chose to fill the empanadas with beef. However, many variations are possible, with shrimp, chicken and vegetables. Empanadas are also a perfect recipe for using leftover cooked meats and vegetables, or chili con carne. Also, don’t hesitate to add cheese or vary the spices according to taste.

• 450 g of minced beef
• sunflower oil
• 1 clove of garlic
• 1 onion
• 1 red pepper

Brown the minced meat with a drizzle of oil over high heat.
Cut the garlic, onion and pepper into brunoise, brown them for 10 minutes in another pan, with a little oil.
After cooking, mix the meat with the garlic, onion and pepper.

Assembling the empanadas

Roll out the dough until it is approximately 5 mm thick and cut out 14 cm diameter discs with a cookie cutter (or an inverted glass).
On half of the discs, place 1 tbsp. tablespoon of stuffing. Fold over the other half of the disc and seal the edges by pressing with a fork.

The cooking

Heat an oil bath in a deep fryer.
Dip the empanadas in it until they are golden brown.
Drain them on absorbent paper and serve.

For no added fat, bake the turnovers for 15 minutes at 200°C.

What sauce to accompany empanadas?

Often, empanadas are served as an appetizer or starter, with spicy sauces or condiments. Homemade guacamole, chimichurri salsa or cream cheese, it's up to you to choose which one will best enhance the puff pastry.

The best homemade empanadas for inspiration

Without waiting, we let you discover 11 empanada recipes that will take you on a journey to Latin America.