Basic Empanadas

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 they are also a healthier option. Bonus: 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.

What Are Empandas?

Empanadas are stuffed pastries that consist of 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 near Spain and Portugal, but have become popular all around the world, especially in Latin American countries, like Chile, Puerto Rico, and Argentina. In their countries of origin, empanada fillings usually consist of meat (like chorizo) or fish (like tuna or sardines) and are often flavored with tomatoes and fresh spices. Other recipes use anything from ground beef or lamb to a medley of fresh seasonal vegetables. Sometimes empanadas can be sweet, with fillings like 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.