Empanadas: An Argentine Appetizer

Empanadas

Savory, flaky, and packed with flavor, these empanadas are a family favorite, perfect for dinner or as a party snack.

Mix and Chill the Empanada Dough

Empanada dough is somewhere between a pie crust and a puff pastry, sturdy enough to hold a filling, but still tender and flaky.

Start by whisking together the flour, salt, and baking powder in a large mixing bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to blend it in until the mixture looks like coarse crumbs.

Crack the two eggs and stir until just combined. Gradually add the ice water, a little at a time, mixing gently with your hands until a stiff dough comes together. If it feels sticky, sprinkle in a little extra flour.

Once the dough forms a ball, wrap it tightly in plastic wrap and chill it in the fridge for at least 30 minutes (an hour is even better!).

Prepping The Empanada Filling

While the dough chills, let’s get the filling going.

Dice the onion and poblano peppers into small ¼” pieces. Heat a large skillet over medium-high heat and sauté the onions and peppers until they’re soft and fragrant. Stir in the minced garlic and cook for another minute.

Add your ground meat to the pan, breaking it up with a spoon as it cooks. Season everything with chili powder, oregano, salt, and pepper. Once the meat is browned, stir in the tomato paste and let everything simmer together for a few minutes so the flavors meld. Set aside to cool slightly.

Fill The Empanadas And Cook

Once your dough is chilled and your filling is ready, it’s time for the fun part, assembling the empanadas!

Cut your dough into 4 equal pieces, then divide each piece into 6 smaller chunks (for 24 empanadas). If you want smaller ones, divide even further for up to 32 mini hand pies.

On a floured surface, roll each dough piece into a ball. Flatten it between two pieces of waxed paper using a tortilla press or a rolling pin, forming a 5–6 inch circle.

Spoon a bit of the filling into the center of the dough. Dip your finger in water and run it along the edge of the circle, then fold the dough over the filling to create a half-moon shape. Press the edges to seal, and crimp them with a fork for that signature empanada look.

Place the empanadas on a greased or parchment-lined baking sheet and brush the tops with your egg wash.

Empanada Variations

Try making a meat-free empanada using cheese, two shallots, and 8 oz of mushrooms instead of pork or beef. To make the filling, sauté the shallots, mushrooms, and poblano peppers.

We love serving our empanadas with a bright, fresh chimichurri sauce.

Use this same dough to make dessert hand pies. Try filling them with cinnamon-sugar apples, sweetened cream cheese and berries, or cherry pie filling. Bake as usual and drizzle with a glaze made of powdered sugar, a splash of milk, and a little melted butter.

Tools To Make Empanadas

Empanadas can be made using your basic kitchen tools, but here are a few items you may want to use to make the process easier.

Dough Cutter or Bench Scraper:

This bench scraper from Williams and Sonoma makes cutting the empanada dough a breeze.

All-Clad Skillet:

We love our All-Clad pans for the even heating. You don’t have to use as high heat when cooking with these pans.

Tortilla Press:

You can use a rolling pin, but this tortilla press helps you press each empanada to an even uniformity.

To Serve Your Empanadas

These empanadas are delicious on their own, but they really shine when paired with something fresh and zesty. We love serving them with chimichurri sauce, a simple side salad, or even a dollop of sour cream.

Whether you’re feeding the grandkids on a cozy weekend or making a big batch for a party, these homemade empanadas are always a hit. Make a double batch and freeze extras for a busy night, you’ll thank yourself later!