Delicious Empanadas

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Golden, flaky, and bursting with savory meat filling, these Delicious Empanadas are a handheld delight you’ll crave again and again. With a perfectly seasoned ground beef center wrapped in a crisp, buttery crust, each bite delivers warmth, comfort, and a touch of Latin-inspired magic. Whether you’re making them for a casual family dinner, a game night snack, or a weekend gathering, empanadas are always the first to disappear.

Their beauty lies in their simplicity — dough and filling — yet the flavor possibilities are endless. This recipe focuses on the classic beef and cheese combination that balances richness and spice in just the right way. Best of all, they’re freezer-friendly, easily portable, and downright irresistible fresh from the oven or air fryer.

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Why You’ll Love This Delicious Empanadas Recipe

• Comfort food made easy: Flaky pastry and a flavorful filling make this a cozy yet straightforward dish.
• Great for meal prep: Make a big batch and freeze for easy future dinners or snacks.
• Versatile: Fill them with beef, chicken, veggies, or even sweet options — this dough works with it all.
• Kid-friendly & party-perfect: Mini in size but big in flavor, they’re fun for little hands and ideal for entertaining.

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Preparation Phase & Tools to Use for Delicious Empanadas

To make these Delicious Empanadas perfectly, having the right tools on hand is key. Not only do they speed up the process, but they also ensure consistent results — whether you’re shaping the dough, browning the meat, or sealing each empanada.

• Rolling Pin: Essential for evenly flattening your dough circles. Uniform thickness ensures even cooking.
• Round Cutter (or bowl): A 4–6 inch round cutter helps create the perfect empanada discs. A bowl with a sharp rim works too.
• Skillet or Frying Pan: Used to cook and season the beef filling. Choose a heavy-bottom pan to ensure even heat distribution.
• Pastry Brush: For brushing egg wash on the empanadas to achieve that golden, shiny finish.
• Fork: Not just for eating — use it to crimp and seal the edges of the empanadas.
• Baking Sheet + Parchment Paper: Needed for baking your empanadas without sticking and for easy cleanup.
• Mixing Bowls: For mixing fillings and prepping the dough.

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Preparation Tips

• Chill your dough: Whether homemade or store-bought, keep your dough cold until you’re ready to roll it out. It helps keep the crust flaky.
• Don’t overfill: It’s tempting to load them up, but too much filling makes them hard to seal and more likely to burst open during baking.
• Drain excess grease: After browning the beef, drain the fat to prevent soggy bottoms.
• Seal them well: Use both water and a fork crimp to ensure the edges don’t open up while baking.
• Use egg wash generously: This is the secret to that beautiful, glossy, golden crust.
• Preheat the oven: A fully heated oven (375°F / 190°C) ensures a crisp and evenly baked crust right from the start.

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Ingredients for This Delicious Empanadas Recipe

Here’s everything you’ll need to make a batch of golden, flavor-packed empanadas. This list makes about 10–12 medium empanadas.

For the Dough (if making from scratch):

• 3 cups all-purpose flour
• 1 tsp salt
• ½ cup cold unsalted butter, cut into cubes
• 1 egg
• ½ cup cold water (add more if needed)
• 1 tbsp white vinegar

Optional shortcut: You can also use store-bought empanada discs or pie crust to save time.

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For the Beef Filling:

• 1 lb ground beef (80/20 blend recommended)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (adjust to heat preference)
• Salt and pepper to taste
• ¼ cup tomato sauce or paste
• ½ cup shredded cheddar or mozzarella cheese
• 1 tbsp olive oil (for cooking)

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For Assembly:

• 1 egg (for egg wash)
• 1 tbsp water (mixed with egg for brushing)
• Fresh parsley (optional, for garnish after baking)

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Step 1: Prepare the Dough (or Thaw It)

If making dough from scratch:
In a large bowl, whisk together flour and salt. Cut in the cold butter using your fingers or a pastry cutter until it resembles coarse crumbs. In a separate bowl, beat the egg with vinegar and cold water. Pour into the flour mixture and mix until a shaggy dough forms. Knead lightly, form into a ball, wrap in plastic, and chill for at least 30 minutes.

If using store-bought dough:
Keep refrigerated until you’re ready to assemble the empanadas. Let it sit out for 10 minutes before rolling.

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Step 2: Cook the Beef Filling

Heat olive oil in a skillet over medium heat. Sauté onions for 2–3 minutes until softened, then add garlic and cook another minute. Add ground beef and break it apart with a spatula. Cook until browned and fully cooked through (about 6–8 minutes). Drain excess fat.

Add tomato sauce, cumin, smoked paprika, chili powder, salt, and pepper. Stir and simmer for another 3–5 minutes until the mixture thickens. Remove from heat and let it cool slightly before adding shredded cheese.

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Step 3: Roll and Cut the Dough

On a floured surface, roll out the dough to about ⅛-inch thickness. Use a round cutter (4–6 inches) to cut out circles. Re-roll scraps if needed to get more circles.

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Step 4: Fill and Seal the Empanadas

Spoon about 1 to 1½ tablespoons of the beef and cheese filling into the center of each dough circle. Moisten the edges with water using your finger. Fold the dough over into a half-moon shape and press edges together.

Crimp with a fork to seal completely. Repeat until all empanadas are assembled.

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Step 5: Apply Egg Wash and Bake

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the empanadas spaced apart.

Whisk together the egg and water to make an egg wash. Brush each empanada generously. Bake for 22–25 minutes or until golden brown and crisp.

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Step 6: Cool Slightly and Serve

Remove empanadas from the oven and let cool for 5 minutes on the tray before serving. Sprinkle with chopped parsley for a fresh finish if desired.

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Notes

• Make-ahead Friendly: You can prepare the beef filling a day in advance and store it in the fridge. It helps streamline assembly time when you’re ready to bake.
• Freeze Before or After Baking: Empanadas freeze beautifully. You can freeze them unbaked (then bake from frozen) or fully baked and just reheat later.
• Customize Your Filling: Feel free to add diced potatoes, olives, chopped hard-boiled egg, or even a hint of heat with jalapeños or hot sauce.

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Watch Out for These Mistakes While Cooking

• Overfilling the Empanadas: It’s one of the most common issues. Too much filling will cause them to burst open and leak during baking. Stick to 1–1½ tablespoons max.
• Not Sealing Properly: Failing to seal the edges tightly (or skipping water on the edges) can lead to the filling spilling out. Use both water and fork-crimping for best results.
• Skipping the Egg Wash: Don’t skip it! The egg wash gives the empanadas that irresistible golden, glossy crust. Without it, they’ll look pale and less appetizing.
• Using Warm Filling: If your beef mixture is still hot, it can soften or even melt the dough, making sealing difficult. Always let the filling cool slightly first.
• Baking at the Wrong Temperature: Too low and they’ll turn soggy; too high and they may brown too fast without fully cooking inside. Stick to 375°F (190°C) for reliable results.
• Under-seasoning: Remember that dough is fairly neutral in flavor, so make sure your filling is boldly seasoned to carry the dish.
• Crowding the Baking Sheet: Give each empanada enough space to cook evenly and crisp up. Crowding leads to uneven baking.
• Skipping the Drain: If you don’t drain excess fat from the beef, the filling will make the dough greasy and soft inside, not flaky.

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What to Serve With Delicious Empanadas?

Empanadas are filling on their own, but pairing them with the right sides or sauces can elevate your meal into something truly unforgettable. Whether you’re serving them as a main dish or an appetizer, here are some tasty companion ideas.

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8 Recommendations

1. Chimichurri Sauce
   A classic Argentine pairing — fresh, herby, garlicky chimichurri brings a zesty contrast to the rich beef filling.
2. Spicy Salsa Roja
   For heat lovers, a bold tomato-based salsa with chili peppers adds a punch and complements the empanadas beautifully.
3. Guacamole
   Creamy, cool, and slightly tangy — guacamole is a perfect side dip that balances out the savory filling.
4. Black Bean Salad
   Light and refreshing with corn, peppers, and lime, this salad offers color and crunch next to your empanadas.
5. Pickled Red Onions
   Tangy and vibrant, they cut through the richness and add brightness to every bite.
6. Arroz Amarillo (Yellow Rice)
   A flavorful Latin side dish made with saffron or turmeric — it rounds out the meal without overpowering the star.
7. Sweet Plantains (Plátanos Maduros)
   Their caramelized sweetness pairs surprisingly well with savory beef empanadas.
8. Fresh Green Salad with Lime Vinaigrette
   A crisp, citrusy salad helps balance the meal and keeps things light if you’re serving empanadas as a main course.

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Storage Instructions

Delicious Empanadas are just as good the next day — and they store incredibly well if you follow a few simple steps:

• Refrigerator: Store fully baked empanadas in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to retain crispness.
• Freezer (Unbaked): Assemble the empanadas, place them on a tray to freeze individually, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Bake from frozen — just add 5–7 extra minutes to the baking time.
• Freezer (Baked): Let them cool completely, then freeze. Reheat directly in the oven at 375°F (190°C) for 12–15 minutes. Avoid microwaving, which can make them soggy.
• Avoid Room Temperature: Since they contain meat and egg, don’t leave empanadas out longer than 2 hours.

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Estimated Nutrition (Per Empanada – based on beef & cheese version)

• Calories: 280
• Protein: 11g
• Carbohydrates: 25g
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Cholesterol: 45mg
• Fiber: 1g
• Sugar: 1g
• Sodium: 390mg
• Trans Fat: 0g
• Serving Size: 1 empanada

Note: Nutrition will vary slightly based on size, filling, and dough type used.

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Frequently Asked Questions

1. Can I make empanadas ahead of time?

Absolutely! You can prepare both the filling and dough in advance. Assemble and refrigerate for up to 24 hours, or freeze for longer storage. They bake beautifully straight from frozen.

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2. Can I air fry empanadas instead of baking them?

Yes! Air fry at 350°F (175°C) for 12–15 minutes, flipping halfway. They’ll come out crisp and golden with less oil than traditional frying.

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3. Can I use other meats besides beef?

Definitely. Shredded chicken, ground turkey, pulled pork, or even chorizo all work well. Just keep the seasoning bold and the filling not too wet.

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4. Is store-bought dough okay to use?

Yes, and it saves a lot of time. Look for empanada wrappers, pie crust, or even crescent roll dough. Just make sure it’s easy to fold and seal.

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5. Can I make vegetarian empanadas with this recipe?

Of course! Substitute the beef with sautéed mushrooms, black beans, lentils, or a mix of veggies. Add cheese or spices to enhance the flavor.

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6. Why did my empanadas leak in the oven?

They may have been overfilled or not sealed properly. Use a small amount of filling and always seal with water and crimp tightly with a fork.

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7. How do I keep the crust from getting soggy?

Cool the filling before assembling, drain any excess liquid, and bake on parchment paper at the right temperature for a crispy result.

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8. Can I make sweet empanadas with this dough?

Yes! The same dough can be used for sweet fillings like apple cinnamon, dulce de leche, or guava and cream cheese. Just reduce the salt slightly in the dough and dust with sugar after baking.

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Conclusion

Delicious Empanadas are the kind of comfort food that checks every box — easy to make, freezer-friendly, kid-approved, and endlessly customizable. Whether you’re baking them for a family dinner, a lunchbox treat, or a party appetizer, these golden hand pies will never disappoint. With a flaky crust and a deeply savory filling, they’re proof that great things come in small, crispy packages.

Ready to make your own batch? Let’s head to the printable recipe and start cooking!

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