Get ready to fall in love with empanadas all over again! Whether you’re craving quick weeknight dinners, cozy comfort food, or a fun weekend project, these savory (and sometimes sweet) hand pies are about to become your new favorite. From classic beef to creative vegetarian twists, we’ve gathered 25 mouthwatering recipes that promise to delight every palate. Let’s dive in and discover your next go-to empanada!
Classic Argentine Beef Empanadas
Hold onto your taste buds, folks, because we’re about to embark on a flaky, savory journey straight to the heart of Argentina without ever leaving your kitchen. These hand-held pockets of joy are the ultimate crowd-pleaser, perfect for when you want to impress but also secretly just want to eat delicious food with your hands like a happy little kid.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
- A couple of cups of all-purpose flour, plus a little extra for dusting
- A good pinch of salt
- A stick (that’s 1/2 cup) of cold unsalted butter, cubed
- About 1/4 cup of ice water
- A pound of ground beef (the good stuff, 80/20 is perfect)
- One large yellow onion, finely chopped
- A couple of cloves of garlic, minced
- A tablespoon of sweet paprika
- A teaspoon of ground cumin
- A splash (about 2 tbsp) of red wine vinegar
- A handful of pitted green olives, roughly chopped
- Two hard-boiled eggs, chopped
- One large egg, beaten (for that golden glow-up)
Instructions
- In a large bowl, whisk together 2 cups of flour and that good pinch of salt.
- Add the cubed cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs. Tip: Keep everything cold for a flaky crust!
- Drizzle in the 1/4 cup of ice water, a little at a time, mixing with a fork until the dough just comes together.
- Shape the dough into a disc, wrap it in plastic, and let it chill in the fridge for at least 30 minutes.
- While the dough chills, heat a large skillet over medium heat and cook the ground beef until browned, about 8-10 minutes.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic, 1 tbsp of sweet paprika, and 1 tsp of ground cumin, cooking for just 1 minute until fragrant.
- Remove the skillet from heat and stir in the 2 tbsp of red wine vinegar, the chopped olives, and the chopped hard-boiled eggs. Let this filling cool completely.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness.
- Use a 5-inch round cutter (or a bowl) to cut out circles of dough.
- Place a heaping tablespoon of the cooled filling in the center of each dough circle.
- Brush the edges of the circle with a little water, fold the dough over to create a half-moon, and press the edges to seal. Tip: Use a fork to crimp the edges for a classic look and a tight seal!
- Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
- Bake at 400°F for 20-25 minutes, or until the crust is a beautiful, deep golden brown. Tip: Let them cool for 5 minutes before serving—the filling is lava-hot!
Craving satisfied? You bet. The crust shatters into buttery flakes, giving way to the rich, spiced beef studded with briny olives and creamy egg. Serve them with a simple chimichurri for dipping, or be a rebel and enjoy them straight from the baking sheet while they’re still warm enough to make you do a little happy dance.
Spicy Chicken Empanadas with Jalapeños
Y’all, if your taste buds are begging for a fiesta, these spicy chicken empanadas with jalapeños are about to become your new favorite handheld party. Think flaky, golden pastry hugging a zesty, cheesy chicken filling that packs just enough heat to make things interesting—perfect for game day, potlucks, or when you need a snack that actually has personality. Trust me, these little pockets of joy disappear faster than you can say “more please!”
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package of store-bought empanada dough (or homemade if you’re feeling fancy)
– 2 cups of cooked, shredded chicken breast
– 1 cup of shredded Monterey Jack cheese
– 2 fresh jalapeños, finely diced (seeds removed for milder heat, or keep ’em for extra kick!)
– 1/2 cup of diced onion
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– A splash of chicken broth (about 1/4 cup) to keep things moist
– 1 egg, beaten (for that golden glaze)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. Heat the olive oil in a skillet over medium heat, then add the diced onion and cook for about 5 minutes until it’s soft and translucent.
3. Toss in the minced garlic and diced jalapeños, stirring for another 2 minutes until fragrant (tip: don’t touch your eyes after handling jalapeños—trust me on this!).
4. Add the shredded chicken, cumin, and smoked paprika to the skillet, mixing everything together until well combined.
5. Pour in the splash of chicken broth and let it simmer for 3-4 minutes, allowing the flavors to meld and the mixture to thicken slightly.
6. Remove the skillet from heat and stir in the shredded Monterey Jack cheese until it’s melted and gooey.
7. Roll out the empanada dough on a lightly floured surface and cut it into circles about 5 inches in diameter (tip: a drinking glass works great as a cutter in a pinch!).
8. Spoon about 2 tablespoons of the chicken filling onto one half of each dough circle, leaving a small border around the edges.
9. Fold the dough over the filling to create a half-moon shape, then press the edges together firmly with a fork to seal them shut (tip: if the edges aren’t sticking, dab them with a bit of water first).
10. Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg for a shiny, golden finish.
11. Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and beautifully golden brown.
12. Let the empanadas cool for 5 minutes before serving—they’ll be hot inside!
Absolutely irresistible right out of the oven, these empanadas boast a crispy, flaky crust that gives way to a juicy, cheesy filling with a subtle smoky heat from the jalapeños. Serve them with a side of cool sour cream or zesty salsa for dipping, or get creative by topping them with a drizzle of spicy honey for an extra sweet-and-heat twist that’ll have everyone asking for the recipe.
Cheesy Spinach and Ricotta Empanadas
Yep, you’ve officially found the handheld snack that’s about to become your new party MVP—these Cheesy Spinach and Ricotta Empanadas are basically a warm, flaky hug filled with gooey goodness. Think of them as the love child of a spinach dip and a buttery pastry, ready to disappear faster than your resolution to eat just one. Perfect for holiday gatherings, game-day spreads, or just because you deserve a cheesy treat today.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of store-bought empanada discs (about 12, thawed if frozen)
– A big handful of fresh spinach, roughly chopped (about 2 cups packed)
– A generous cup of whole-milk ricotta cheese
– A heaping ½ cup of shredded mozzarella cheese
– A small onion, finely diced
– A couple of cloves of garlic, minced
– A splash of olive oil (about 1 tablespoon)
– A pinch of salt and a crack of black pepper
– An egg, lightly beaten (for that golden sheen)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat the olive oil in a skillet over medium heat until it shimmers, about 1 minute.
3. Add the diced onion and cook, stirring occasionally, until it turns soft and translucent, about 5 minutes.
4. Stir in the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn!
5. Toss in the chopped spinach and cook until it wilts down completely, about 2–3 minutes, then remove the skillet from the heat.
6. In a mixing bowl, combine the cooked spinach mixture, ricotta, mozzarella, salt, and pepper, stirring until everything is evenly mixed.
7. Lay out an empanada disc on a clean surface and spoon about 2 tablespoons of the filling into the center.
8. Fold the disc over to form a half-moon shape, pressing the edges together firmly with your fingers.
9. Crimp the sealed edge with a fork to ensure it’s tightly closed—this keeps the cheesy filling from escaping during baking.
10. Repeat with the remaining discs and filling, placing each empanada on the prepared baking sheet about 1 inch apart.
11. Brush the tops of the empanadas lightly with the beaten egg for a shiny, golden finish.
12. Bake in the preheated oven for 18–20 minutes, until the pastry is puffed and golden brown.
13. Let the empanadas cool on the baking sheet for 5 minutes before serving—they’ll be molten hot inside!
Kick back and savor that crispy, flaky crust giving way to a creamy, savory filling that’s packed with spinach and melted cheese. These empanadas are fantastic served warm with a side of marinara for dipping, or get creative by drizzling them with a bit of hot honey for a sweet-spicy twist. Trust me, they’re so addictive you might want to double the batch!
Sweet Potato and Black Bean Empanadas
Aren’t you tired of the same old holiday leftovers? Let’s spice up your December 24th with a handheld fiesta that’s way more exciting than another turkey sandwich. These empanadas are the perfect savory pocket to save you from a sea of sweets.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 can (15 oz) black beans, drained and rinsed
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– ½ tsp smoked paprika
– A big pinch of salt
– A splash of olive oil
– 1 package (about 1 lb) store-bought empanada dough discs (you’ll find them in the freezer aisle)
– 1 egg, beaten (for that golden glow)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with a splash of olive oil and a pinch of salt on the baking sheet, then roast for 15 minutes until fork-tender and slightly caramelized at the edges. (Tip: Don’t crowd the pan—give those cubes space to crisp up!)
3. While the potatoes roast, heat another splash of olive oil in a skillet over medium heat and sauté the chopped onion for 5 minutes until translucent.
4. Add the minced garlic, cumin, and smoked paprika to the skillet and cook for 1 minute until fragrant.
5. Stir in the black beans and roasted sweet potatoes, mashing lightly with a fork to create a chunky filling. Remove from heat and let cool for 10 minutes. (Tip: Cooling prevents the dough from getting soggy—patience is a virtue here.)
6. Place an empanada dough disc on a clean surface and spoon about 2 tablespoons of filling into the center.
7. Fold the dough over to form a half-moon, press the edges together with your fingers, and crimp with a fork to seal tightly.
8. Repeat with the remaining dough and filling, arranging the empanadas on the parchment-lined baking sheet.
9. Brush the tops with the beaten egg for a shiny, golden finish.
10. Bake at 400°F for 18–20 minutes until the crust is puffed and golden brown. (Tip: Let them rest for 5 minutes after baking—they’re molten lava inside!)
Oh, the joy of that first bite! The flaky crust gives way to a smoky, slightly sweet filling with just the right amount of heartiness from the beans. Serve these warm with a dollop of cool sour cream or a zesty avocado crema for a festive twist that’ll make your guests forget all about the fruitcake.
Mushroom and Goat Cheese Empanadas
Savor the savory, my friends! These Mushroom and Goat Cheese Empanadas are the handheld, flaky-pocketed answer to your comfort food cravings—like a warm hug from a pastry, but with a sophisticated, earthy twist that’ll make you feel fancy without the fuss. Perfect for holiday gatherings or a cozy night in, they’re the ultimate crowd-pleaser that disappears faster than you can say “¡delicioso!”
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– 1/2 cup of cold unsalted butter, cubed into tiny pieces
– A splash of ice water (about 1/4 cup)
– 1/2 teaspoon of salt
– 8 ounces of cremini mushrooms, sliced thinly
– 1 small onion, diced up fine
– 2 cloves of garlic, minced
– 4 ounces of creamy goat cheese, crumbled
– A couple of tablespoons of olive oil
– 1 large egg, beaten with a splash of water for that golden sheen
Instructions
1. In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt until combined.
2. Add 1/2 cup of cold, cubed unsalted butter to the flour mixture, and use your fingers or a pastry cutter to work it in until it resembles coarse crumbs.
3. Gradually add a splash of ice water (about 1/4 cup) to the mixture, stirring until a dough forms—tip: don’t overmix, or the pastry might get tough!
4. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 20 minutes to firm up.
5. While the dough chills, heat a couple of tablespoons of olive oil in a large skillet over medium heat until shimmering.
6. Add 1 small diced onion to the skillet and sauté for about 5 minutes, until softened and translucent.
7. Stir in 2 cloves of minced garlic and cook for 1 more minute, just until fragrant.
8. Add 8 ounces of thinly sliced cremini mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
9. Remove the skillet from the heat and let the mushroom mixture cool completely—tip: speed this up by spreading it on a plate!
10. Once cooled, mix in 4 ounces of crumbled creamy goat cheese until evenly distributed.
11. Preheat your oven to 375°F and line a baking sheet with parchment paper.
12. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
13. Use a 4-inch round cutter or a bowl to cut out circles from the dough, re-rolling scraps as needed.
14. Place a heaping tablespoon of the mushroom and goat cheese filling in the center of each dough circle.
15. Fold the dough over the filling to form a half-moon shape, and press the edges together firmly with a fork to seal—tip: make sure no filling peeks out to prevent leaks!
16. Arrange the empanadas on the prepared baking sheet, leaving a little space between each.
17. Brush the tops of the empanadas with the beaten egg wash for a shiny, golden finish.
18. Bake in the preheated oven at 375°F for 20-25 minutes, until the pastry is puffed and golden brown.
Ah, the magic is in the bite: these empanadas boast a crisp, buttery crust that gives way to a creamy, earthy filling with just a hint of tang from the goat cheese. Serve them warm with a dollop of spicy salsa or a drizzle of honey for a sweet-savory kick—they’re so good, you might just forget to share!
Seafood Empanadas with Shrimp and Crab
Let’s be real—sometimes you need a handheld party that’s as fancy as it is fun, and these seafood empanadas deliver exactly that. Imagine flaky, golden pastry hugging a luscious filling of sweet shrimp and tender crab, all spiked with just enough zing to make your taste buds do a happy dance. They’re the ultimate crowd-pleaser for holiday gatherings or a cozy night in, guaranteed to disappear faster than you can say “more please.”
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package of store-bought empanada dough (about 12 rounds)
– ½ pound of raw shrimp, peeled and chopped into small bits
– ½ pound of lump crab meat, picked over for shells
– 1 small onion, finely diced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– A splash of lime juice (about 1 tablespoon)
– A couple of tablespoons of chopped fresh cilantro
– 1 teaspoon of smoked paprika
– ½ teaspoon of cumin
– Salt and black pepper, as needed
– 1 egg, beaten (for that golden egg wash)
Instructions
1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring often, until it turns soft and translucent, roughly 5 minutes.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—don’t let it burn!
4. Tip in the chopped shrimp and cook until they turn pink and opaque, about 3–4 minutes, stirring occasionally.
5. Gently fold in the lump crab meat, smoked paprika, cumin, salt, and black pepper, cooking for another 2 minutes to blend the flavors.
6. Remove the skillet from the heat and mix in the lime juice and chopped cilantro; let the filling cool completely to avoid soggy dough (tip: spread it on a plate to speed things up).
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Lay out the empanada dough rounds on a clean surface and spoon about 2 tablespoons of the cooled filling onto the center of each one.
9. Brush the edges of the dough with the beaten egg, then fold each round over to form a half-moon shape, pressing the edges firmly to seal (tip: use a fork to crimp them for a pretty, secure finish).
10. Place the empanadas on the prepared baking sheet, brush the tops with more egg wash, and bake for 18–20 minutes until they’re golden brown and crisp.
11. Let them cool for 5 minutes before serving—they’ll be piping hot inside (tip: if you’re making ahead, freeze them unbaked and bake straight from frozen, adding 5 extra minutes).
The result? A crispy, buttery crust that gives way to a succulent, briny-sweet filling with a hint of smokiness from the paprika. Serve them warm with a zesty dipping sauce or alongside a crisp salad for a meal that feels effortlessly elegant yet totally approachable.
Pulled Pork Empanadas with BBQ Sauce
Aren’t you tired of the same old holiday leftovers? Let’s turn that pulled pork into something spectacular—these empanadas are like little hand-held BBQ parties, crispy on the outside and bursting with smoky-sweet goodness inside. Trust me, your taste buds will throw a fiesta.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of shredded cooked pulled pork (leftovers are perfect here!)
– 1/2 cup of your favorite BBQ sauce (go for something smoky)
– 1/4 cup of finely diced red onion
– 1 package (about 14 oz) of store-bought empanada dough discs (thawed if frozen)
– 1 egg, beaten with a splash of water for that golden egg wash
– A couple of tablespoons of vegetable oil for brushing
– A pinch of salt for seasoning
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, mix the pulled pork, BBQ sauce, and red onion until well combined; taste and add a pinch of salt if needed (tip: if your pork is already seasoned, go easy on the salt).
3. Lay out the empanada dough discs on a clean surface and spoon about 2 tablespoons of the pork mixture into the center of each one.
4. Brush the edges of each dough disc with the beaten egg wash using a pastry brush—this acts as glue to seal them shut.
5. Fold each disc over the filling to form a half-moon shape, then press the edges firmly with a fork to crimp and seal (tip: make sure no filling sneaks out, or it’ll burn in the oven).
6. Place the sealed empanadas on the prepared baking sheet, spacing them about an inch apart.
7. Brush the tops lightly with vegetable oil for extra crispiness, then bake in the preheated oven for 20-25 minutes, or until they’re golden brown and puffed up (tip: rotate the sheet halfway through for even browning).
8. Remove from the oven and let cool for 5 minutes before serving—they’ll be lava-hot inside!
Who knew leftovers could be this exciting? These empanadas boast a flaky, buttery crust that gives way to a tender, saucy pork filling with a hint of onion crunch. Serve them warm with extra BBQ sauce for dipping, or get creative by pairing them with a cool coleslaw for a full-on picnic vibe—no plate required!
Savory Ham and Cheese Empanadas
Calling all holiday leftover magicians and snack-time superheroes! Let’s transform that lonely post-feast ham into something spectacularly handheld. These savory ham and cheese empanadas are the ultimate flaky, cheesy, savory pockets of joy—perfect for impressing guests or treating yourself without telling anyone you made them.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour (plus a little extra for dusting)
– 1/2 cup of cold unsalted butter, cubed into tiny pieces
– A big pinch of salt
– About 1/3 cup of ice water, just enough to bring it together
– 1 1/2 cups of finely diced cooked ham (leftovers are heroes here!)
– 1 cup of shredded sharp cheddar cheese
– 1/4 cup of diced onion
– 1 tablespoon of olive oil
– A splash of milk for brushing
Instructions
1. In a large bowl, whisk together the 2 cups of all-purpose flour and the big pinch of salt.
2. Add the 1/2 cup of cold cubed butter and use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs with some pea-sized bits.
3. Gradually drizzle in the 1/3 cup of ice water, mixing with a fork until the dough just comes together into a shaggy ball.
4. Tip: Don’t overmix—this keeps the pastry flaky!
5. Shape the dough into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes to firm up.
6. While the dough chills, heat the 1 tablespoon of olive oil in a skillet over medium heat.
7. Add the 1/4 cup of diced onion and sauté for about 3-4 minutes until soft and translucent.
8. Remove from heat and stir in the 1 1/2 cups of diced ham and 1 cup of shredded cheddar cheese until well combined; let it cool slightly.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
11. Use a 4-inch round cutter or a bowl to cut out circles from the dough, re-rolling scraps as needed.
12. Tip: If the dough gets too warm, pop it back in the fridge for 5 minutes to prevent sticking.
13. Place a heaping tablespoon of the ham and cheese filling in the center of each dough circle.
14. Fold the dough over the filling to form a half-moon shape and press the edges together firmly.
15. Use a fork to crimp the edges all the way around to seal them tightly.
16. Arrange the empanadas on the prepared baking sheet, leaving a little space between each.
17. Brush the tops lightly with a splash of milk for a golden finish.
18. Bake in the preheated oven for 18-20 minutes, until the pastry is puffed and golden brown.
19. Tip: Let them cool on the sheet for 5 minutes before serving—they’re lava-hot inside!
20. Remove from the oven and transfer to a wire rack to cool slightly.
Really, these empanadas are a textural dream—crispy on the outside with a gooey, savory filling that’s pure comfort. Serve them warm with a dollop of spicy salsa or a cool ranch dip for an extra kick, and watch them disappear faster than holiday cookies!
Caprese Empanadas with Tomato and Basil
Brace yourself for a flavor fiesta that’s about to hijack your taste buds! We’re taking the classic Caprese salad—you know, the one that screams summer—and giving it a crispy, handheld makeover that’s perfect for parties, picnics, or just pretending you’re on a permanent vacation. Think of it as Italy and Argentina having the most delicious food baby ever, and you’re invited to the shower.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A package of store-bought empanada dough discs (you’ll need 8 of them, because we’re not masochists)
– A couple of ripe tomatoes, diced up nice and small
– A generous 8 ounces of fresh mozzarella cheese, cut into little cubes
– A big handful of fresh basil leaves, chopped (don’t even think about using the dried stuff!)
– A good glug of extra virgin olive oil, about 2 tablespoons
– A pinch of salt and a few cracks of black pepper, because seasoning is not optional
– A little bowl of water for sealing those dough pockets shut
Instructions
1. Preheat your oven to a toasty 375°F (190°C) and line a baking sheet with parchment paper—trust me, cleanup is a drag.
2. In a medium bowl, gently toss together the diced tomatoes, cubed mozzarella, chopped basil, olive oil, salt, and pepper until everything is happily coated.
3. Lay out one empanada dough disc on a clean surface and spoon about 2 tablespoons of the tomato-mozzarella mixture right into the center. Tip: Don’t overfill, or you’ll have a cheesy volcano eruption in the oven!
4. Dip your finger in the bowl of water and run it around the edge of the dough disc—this is your edible glue.
5. Fold the dough over the filling to create a half-moon shape, then press the edges firmly together with your fingers to seal.
6. Use a fork to crimp the sealed edge all the way around, creating a cute pattern and making sure it’s airtight. Tip: If the fork sticks, give it a quick dip in flour.
7. Repeat steps 3 through 6 with the remaining dough discs and filling, placing each finished empanada on the prepared baking sheet.
8. Bake in the preheated oven for 18 to 20 minutes, until the empanadas are golden brown and crispy-looking. Tip: Rotate the sheet halfway through for even browning—no one wants a pale side!
9. Let them cool on the baking sheet for about 5 minutes; they’ll be molten lava inside if you rush it.
Every bite delivers a glorious crunch that gives way to the juicy tomatoes and oozy, stretchy mozzarella, with the basil popping in like a fresh herb high-five. Serve these warm with a side of marinara for dipping, or get fancy and drizzle them with balsamic glaze for an extra tangy kick that’ll make your guests think you’re a culinary wizard.
Lentil and Vegetable Empanadas
Kick off your holiday cooking with these Lentil and Vegetable Empanadas—they’re the perfect handheld treat to sneak some veggies past picky eaters while looking fancy enough for your festive table. Think of them as the culinary equivalent of wearing sweatpants that look like dress pants: secretly comfy but impressively put-together. Plus, they freeze like a dream, so you can stash some for those ‘I forgot to cook’ emergencies.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour (plus a little extra for dusting)
– A stick of cold unsalted butter, cubed
– A big pinch of salt
– About 1/4 cup of ice water, or just enough to bring it together
– A tablespoon of olive oil
– One small onion, finely chopped
– A couple of garlic cloves, minced
– A cup of cooked brown lentils (canned works great—just drain and rinse!)
– A cup of mixed veggies like diced carrots, bell peppers, and corn
– A teaspoon of ground cumin
– Half a teaspoon of smoked paprika
– A splash of vegetable broth or water
– One egg, beaten (for that golden shine)
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour and a big pinch of salt. Add the cubed cold butter and use your fingers or a pastry cutter to mix until it looks like coarse crumbs.
2. Gradually drizzle in about 1/4 cup of ice water, stirring with a fork until the dough just comes together. Tip: Don’t overmix—lumpy dough means flaky crust! Wrap it in plastic and chill in the fridge for at least 15 minutes.
3. While the dough chills, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes, until softened.
4. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
5. Add the cup of mixed veggies and cook for 5-7 minutes, until they start to soften. Tip: Keep the heat medium to avoid burning—we want tender, not charred!
6. Mix in the cup of cooked brown lentils, a teaspoon of ground cumin, and half a teaspoon of smoked paprika. Cook for 2 minutes to toast the spices.
7. Pour in a splash of vegetable broth or water and simmer for 3-4 minutes until the mixture thickens slightly. Remove from heat and let it cool completely.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut out 12 circles, each about 5 inches in diameter.
10. Spoon about 2 tablespoons of the cooled lentil-veggie filling onto one half of each dough circle.
11. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal. Tip: If the dough cracks, dab a little water on the edges to help it stick.
12. Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
13. Bake at 375°F for 18-20 minutes, until the crust is golden brown and flaky.
14. Let them cool on the sheet for 5 minutes before serving. Zesty and satisfying, these empanadas boast a crisp, buttery crust that gives way to a hearty, spiced filling—perfect for dipping in salsa or guacamole. Serve them warm as a festive appetizer or pack them for a picnic that’ll have everyone asking for the recipe.
Buffalo Chicken Empanadas with Blue Cheese
Jingle all the way to flavor town, because we’re wrapping up the ultimate game-day snack with a spicy, cheesy twist! These Buffalo Chicken Empanadas with Blue Cheese are the crispy, handheld heroes your taste buds have been dreaming of—perfect for when you want to tackle hunger without dropping the remote.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of cooked, shredded chicken (about 2 cups)
– A good glug of Buffalo sauce (about 1/2 cup)
– A generous handful of crumbled blue cheese (about 1/2 cup)
– A splash of ranch dressing (about 1/4 cup)
– A package of store-bought empanada dough discs (12 discs, thawed if frozen)
– A little egg wash (1 egg beaten with a tablespoon of water)
– A sprinkle of salt (about 1/2 tsp)
– A drizzle of oil for frying (about 2 cups vegetable oil)
Instructions
1. In a medium bowl, mix the shredded chicken, Buffalo sauce, blue cheese, ranch dressing, and salt until well combined—this is your filling.
2. Lay out the empanada dough discs on a clean surface, and spoon about 2 tablespoons of the chicken mixture into the center of each disc.
3. Brush the edges of each disc lightly with the egg wash to help them seal.
4. Fold each disc over the filling to form a half-moon shape, pressing the edges firmly with your fingers to seal.
5. Crimp the sealed edges with a fork to ensure they’re tight and won’t burst open during cooking.
6. In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F—use a thermometer for accuracy to avoid soggy empanadas.
7. Carefully place 3-4 empanadas into the hot oil, frying for 3-4 minutes per side until they’re golden brown and crispy.
8. Remove the fried empanadas with a slotted spoon and drain them on a paper towel-lined plate to soak up excess oil.
9. Repeat the frying process with the remaining empanadas, letting the oil return to 350°F between batches for even cooking.
10. Let the empanadas cool for 5 minutes before serving to avoid burning your mouth on the hot filling.
Crispy on the outside and bursting with tangy, spicy goodness inside, these empanadas deliver a satisfying crunch with every bite. Serve them with extra ranch for dipping or crumble more blue cheese on top for an extra punch—they’re so addictive, you might just skip the main course!
Spiced Lamb Empanadas with Mint Yogurt
Hold onto your aprons, folks, because we’re about to turn your kitchen into a flavor fiesta with these handheld pockets of joy! Imagine flaky, golden pastry hugging a warmly spiced lamb filling, all begging to be dunked into a cool, herby yogurt—it’s the ultimate savory snack that’ll have you forgetting any other party appetizer ever existed.
Serving: 12 empanadas | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– For the dough: 2 cups of all-purpose flour, ½ cup of cold unsalted butter (cut into small cubes), a big pinch of salt, about ⅓ cup of ice water (just enough to bring it together).
– For the filling: 1 pound of ground lamb, 1 small onion (finely chopped), 2 cloves of garlic (minced), 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, a pinch of cayenne pepper for a little kick, salt to bind it all.
– For assembly: 1 egg (beaten with a splash of water for that golden shine).
– For the mint yogurt: 1 cup of plain Greek yogurt, a handful of fresh mint leaves (chopped), a squeeze of lemon juice, and a drizzle of olive oil.
Instructions
1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work them in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining—this keeps the dough flaky!
2. Gradually drizzle in the ice water, stirring with a fork until the dough just starts to clump together. Tip: Don’t overmix, or the pastry will get tough.
3. Turn the dough out onto a lightly floured surface, gently knead it into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 20 minutes to relax the gluten.
4. While the dough chills, heat a large skillet over medium-high heat and add the ground lamb, breaking it up with a spoon. Cook for about 5–7 minutes until browned and no longer pink.
5. Add the chopped onion and minced garlic to the skillet, cooking for another 3–4 minutes until the onion is soft and fragrant.
6. Stir in the ground cumin, smoked paprika, cayenne pepper, and a pinch of salt, cooking for 1 minute more to toast the spices. Remove from heat and let the filling cool completely to avoid soggy dough.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a round cutter or a bowl to cut out 12 circles, each about 5 inches in diameter.
9. Place a heaping tablespoon of the cooled lamb filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges together firmly.
10. Crimp the edges with a fork to seal them tightly—this prevents any filling escapes during baking!
11. Arrange the empanadas on the prepared baking sheet, brush the tops with the beaten egg wash, and bake for 20–25 minutes until golden brown and puffed.
12. While they bake, mix the Greek yogurt, chopped mint, lemon juice, and olive oil in a small bowl until smooth.
Let these beauties cool for a few minutes before diving in—the pastry stays crisp while the lamb filling stays juicy and warmly spiced. Serve them hot with that mint yogurt dip for a refreshing contrast, or get creative by crumbling a little feta on top for extra tang!
Corn and Cheese Empanadas
Zesty and utterly irresistible, these Corn and Cheese Empanadas are the handheld heroes your holiday spread has been dreaming of. Imagine a flaky, golden crust hugging a gooey, savory-sweet filling that’ll make you forget all about that fruitcake Aunt Edna brought. They’re basically edible sunshine, and we’re here to show you how to bake up a batch of pure joy.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of all-purpose flour
– A good pinch of salt
– A stick (1/2 cup) of cold unsalted butter, cubed
– A big splash of ice water (about 1/4 cup)
– A can (about 15 oz) of whole kernel corn, drained
– A cup and a half of shredded Monterey Jack cheese
– A couple of tablespoons of chopped fresh cilantro
– A large egg, for that golden glow
Instructions
1. In a large bowl, whisk together the 2 cups of all-purpose flour and that good pinch of salt.
2. Toss in the 1/2 cup of cubed cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs. (Tip: Keep that butter cold for the flakiest crust!)
3. Drizzle in the 1/4 cup of ice water, a little at a time, and mix with a fork just until the dough comes together into a shaggy ball.
4. Wrap the dough ball in plastic and let it chill in the fridge for a solid 15 minutes.
5. While the dough chills, mix the drained can of corn, 1 1/2 cups of shredded Monterey Jack cheese, and 2 tablespoons of chopped cilantro in a medium bowl.
6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness.
8. Use a 4-inch round cutter (or a small bowl and a knife) to cut out circles from the dough.
9. Place a heaping tablespoon of the corn and cheese filling in the center of each dough circle.
10. Fold each circle over the filling to create a half-moon shape and press the edges firmly with a fork to seal them shut. (Tip: Don’t overfill, or you’ll have a cheesy eruption on your hands!)
11. Arrange the sealed empanadas on the prepared baking sheet.
12. In a small bowl, beat the 1 large egg with a teaspoon of water to make an egg wash.
13. Brush the top of each empanada lightly with the egg wash. (Tip: This gives them that gorgeous, bakery-worthy golden color.)
14. Bake at 400°F for 18-20 minutes, or until the crust is puffed and deeply golden brown.
15. Let them cool on the sheet for about 5 minutes before diving in.
Venture into your first bite to discover a perfect contrast: the shatteringly crisp crust gives way to a molten, sweet-corn and salty-cheese center that’s downright addictive. Serve them warm with a zesty avocado crema for dipping, or just enjoy them straight from the baking sheet—we won’t judge if you claim the whole batch for yourself.
Breakfast Empanadas with Eggs and Bacon
Gather ’round, sleepyheads and bacon lovers—because we’re turning your morning scramble into a handheld, flaky masterpiece that’ll make your alarm clock feel less like a mortal enemy. These breakfast empanadas are the ultimate savory upgrade, packing eggs, crispy bacon, and melty cheese into a golden pastry pocket that’s basically a hug for your taste buds. Trust me, you’ll want to skip the cereal aisle forever after one bite.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A package of store-bought empanada dough discs (you’ll need 8 of them, because who has time to make dough from scratch at dawn?)
– 6 large eggs, because we’re going big on the protein
– 8 slices of thick-cut bacon, chopped into little crispy bits
– A cup of shredded cheddar cheese, for that gooey, melty goodness
– A splash of whole milk, to make those eggs extra fluffy
– A tablespoon of unsalted butter, because butter makes everything better
– Salt and black pepper, just a pinch of each to wake up the flavors
– A beaten egg for brushing, to give those pastries a shiny, golden glow
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a large skillet over medium heat, cook the chopped bacon until it’s crispy and browned, about 8-10 minutes, then transfer it to a paper towel-lined plate to drain the excess grease.
3. Tip: Save a tablespoon of that bacon fat in the skillet—it adds incredible flavor to the eggs!
4. In a medium bowl, whisk together the 6 eggs, splash of milk, salt, and pepper until well combined and slightly frothy.
5. Melt the tablespoon of butter in the same skillet over medium-low heat, then pour in the egg mixture and scramble gently until just set, about 3-4 minutes—they’ll finish cooking in the oven, so don’t overdo it.
6. Remove the skillet from the heat and stir in the cooked bacon and shredded cheddar cheese until everything is evenly mixed.
7. Tip: Let the filling cool for 5 minutes before assembling to avoid soggy dough.
8. Lay out the empanada dough discs on a clean surface, spoon about ¼ cup of the egg-bacon filling onto the center of each one, and fold them over into half-moons.
9. Use a fork to crimp the edges tightly, sealing in all that deliciousness.
10. Brush the tops of each empanada with the beaten egg for a golden, glossy finish.
11. Tip: Cut a small slit in the top of each empanada to let steam escape and prevent bursting.
12. Bake on the prepared sheet for 18-20 minutes, or until the pastry is puffed and golden brown.
Munch on these warm from the oven and savor the flaky, buttery crust giving way to a creamy, smoky filling with pops of crispy bacon. They’re perfect for dunking in salsa or serving with a side of avocado slices for a brunch-worthy spread that’ll have everyone asking for seconds.
Sweet Apple and Cinnamon Dessert Empanadas
Crisp, cozy, and downright magical—these sweet apple and cinnamon dessert empanadas are like a warm hug in pastry form, perfect for when you want to impress your holiday guests (or just treat yourself) without breaking a sweat. Think flaky, golden pockets oozing with spiced apple goodness that’ll have everyone asking for seconds, and maybe even thirds—no judgment here!
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour (plus a little extra for dusting)
– 1/2 cup of cold unsalted butter, cubed
– A splash of ice water (about 1/4 cup)
– 2 medium apples, peeled and diced (I love Granny Smith for a tart kick!)
– 1/4 cup of granulated sugar
– 1 teaspoon of ground cinnamon
– A pinch of salt
– 1 egg, beaten (for that golden sheen)
– A couple of tablespoons of powdered sugar for dusting (optional, but oh-so-pretty)
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour and a pinch of salt.
2. Add 1/2 cup of cold, cubed unsalted butter to the flour mixture, and use your fingers or a pastry cutter to work it in until it resembles coarse crumbs—this keeps the pastry flaky!
3. Gradually drizzle in a splash of ice water (about 1/4 cup), mixing until the dough just comes together; avoid overworking it to prevent toughness.
4. Wrap the dough in plastic and chill it in the refrigerator for 15 minutes to firm up.
5. While the dough chills, peel and dice 2 medium apples into small pieces.
6. In a skillet over medium heat, cook the diced apples with 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon for 5–7 minutes, stirring until the apples soften and the mixture thickens slightly, then let it cool completely.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
9. Use a round cutter or a glass to cut out 12 circles, each about 4 inches in diameter.
10. Spoon a heaping tablespoon of the cooled apple filling onto the center of each dough circle.
11. Fold each circle in half over the filling, pressing the edges firmly with a fork to seal them shut—this prevents any sneaky leaks during baking.
12. Place the sealed empanadas on the prepared baking sheet, spacing them about an inch apart.
13. Brush the tops of the empanadas with 1 beaten egg for a glossy, golden finish.
14. Bake in the preheated oven at 375°F for 18–20 minutes, or until they’re puffed and golden brown.
15. Let the empanadas cool on the baking sheet for 5 minutes before dusting with a couple of tablespoons of powdered sugar, if desired.
Vibrantly golden and crisp on the outside, these empanadas give way to a tender, spiced apple filling that’s sweet with just a hint of cinnamon warmth. Serve them warm with a scoop of vanilla ice cream for a gooey contrast, or pack them up for a festive picnic—they’re as versatile as they are delicious!
Conclusion
Whether you’re craving savory or sweet, these 25 empanada recipes offer endless inspiration for your kitchen adventures. We hope you’ll whip up a batch, share your favorites in the comments below, and pin this roundup to your Pinterest boards to spread the deliciousness!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
