Food & Cooking Recipes Appetizers Finger Food Recipes Basic Empanadas 4.0 (205) 6 Reviews These baked turnovers have a delicious buttery dough and are filled with ground meat, tomatoes, and spices. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 10, 2024 Rate PRINT Share Prep Time: 1 hr Total Time: 2 hrs Servings: 8 Jump to recipe Most cultures have perfected their own take on a stuffed pastry. You can find bourekas in Middle Eastern countries, Cornish pasties in England, and Paszteciki in Poland. Empanadas can be found all over Spanish and Latin American countries. Sometimes empanadas are fried and sometimes they’re baked. We love these baked empanadas for many reasons: Not only are they easier to cook, but you don’t have to figure out what to do with a pot of hot frying oil when you’re finished cooking. No matter how you choose to make empanadas, they are nothing if not versatile. They can be filled with all sorts of meats and vegetables. They can be served as a snack or appetizer, but they are also great as a hearty lunch or dinner, guaranteed to keep you full and satisfied. Brie Goldman 18 Best Hors d'Oeuvres and Appetizers for Entertaining What Are Empandas? Empanadas are stuffed pastries that have a savory or sweet filling wrapped up in pastry dough. They can be baked or fried and filled with meats and vegetables of your choice. Empanadas originated in Spain and Portugal and have become popular all around the world, especially in Latin American countries, including Chile, Puerto Rico, and Argentina. In Spain and Portugal, empanada fillings are often meat (like chorizo) or fish (like tuna or sardines), flavored with tomatoes and fresh spices. Ground beef or lamb are popular fillings in Central and Southern America as are seasonal vegetable fillings. Empanadas can also be sweet, with fillings such as guava and cheese. How Empanada Dough Differs From Pie Dough While pie dough is designed to be flaky, empanada dough is meant to be more tender. Pastry for empanadas has a higher flour-to-fat ratio, making it sturdy and perfect for wrapping around meaty fillings. Some recipes use lard or an additional egg as the fat source, but our recipe keeps it simple and easy with butter. The process of mixing the dough is very similar to making pie dough, and you don't need any special tools—just your hands! Tips for Working With Empanada Pastry Work with cold ingredients. Make sure your filling and pastry dough are both chilled before forming the empanadas. Just like when making a pie, you want everything as cold as possible to prevent the pastry from melting and getting sticky.This pastry is tacky enough that the dough will seal easily. Get as creative as you like with your crimping style. Some people make intricate patterns, but simply crimping the edges with a fork will also make for a beautiful presentation. The empanadas will still taste great no matter what you decide. Cook Mode (Keep screen awake) Ingredients For the Filling 2 pounds ground pork or beef 2 medium onions, finely diced 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired) ½ teaspoon chili powder 2 cans (14.5 ounces each) tomatoes, diced coarse salt and ground pepper 1 cup fresh cilantro, chopped For the Dough 4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 2 teaspoons salt ½ cup (1 stick) cold butter, cut into small pieces 1 cup cold water 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake) Directions Brie Goldman Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes. Brie Goldman Add onion and jalapeños: Add onion and jalapeños; cook until soft, 5 minutes. Brie Goldman Add chili powder and tomatoes: Stir in chili powder and tomatoes. Brie Goldman Cook filling: Cook over medium until mixture has thickened, 12 to 15 minutes. Brie Goldman Season and cool: Season with salt and pepper. Fold in cilantro. Let cool. Brie Goldman Make the dough: Make the dough: In a bowl, combine flour, baking powder, and salt. Brie Goldman Cut in butter and add water to bring dough together: Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together. Brie Goldman Form empanadas and freeze: Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags. Brie Goldman Bake the empanadas: To bake fresh or frozen empanadas, preheat oven to 400°F. Place on parchment-lined baking sheets. Brie Goldman Brush with egg wash: Brush tops with egg wash, avoiding crimped edges. Brie Goldman Bake: Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes. Brie Goldman How to Serve Empanadas Always serve empanadas warm or at room temperature. If serving empanadas as a full meal, try pairing them with: Cooked white rice and black beansButtered corn on the cobFried sweet plantainsCreamy cabbage coleslaw If serving empanadas as an appetizer, serve alongside: Fresh tomato salsa or store-bought salsa verdeSlices of ripe avocado or guacamoleCooling yogurt with a squeeze of lemon juice How to Store Empanadas If you have leftover baked empanadas, store them in an airtight container in the refrigerator for up to three days. Frequently Asked Questions What are empanadas usually filled with? Empanadas are usually filled with ground meat, vegetables, and spices. Our recipe uses ground pork or beef for the filling. Other empanada fillings include seafood like shrimp or crab, cheese, cooked rice, and beans. Are empanadas made with corn or flour? Empanadas are traditionally made with wheat flour. However, they are sometimes made with corn flour. People with gluten intolerances often substitute corn flour or masa harina for regular wheat flour. Why are my empanadas falling apart? Your empanadas are falling apart because you did not let the filling cool before assembling them. The steam and warmth from the filling can cause the pastry to become soggy and fall apart. Other Finger Food Recipes to Try Beef and Cheddar Hand Pies Savory Chicken Pocket Pies Croquettes With Serrano Ham and Manchego Cheese Meatball Parmigiana Sliders Chickpea Fritters Popcorn Shrimp Originally appeared: Everyday Food, April 2004 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.