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The BEST Empanadas EVER – Go Good!
The BEST Empanadas EVER – Go Good! combine a buttery, flaky crust with a perfectly spiced filling that’s second to none. The tender dough melts in your mouth while the savory filling of chicken or beef delivers a burst of flavor in every bite. Whether you’re looking for an appetizer or a main course, these empanadas will steal the spotlight.
Table of Contents
- Why This Recipe Works for Busy Cooks
- Everything You Need for The BEST Empanadas EVER – Go Good!
- How To Make The BEST Empanadas EVER – Go Good! Step by Step
- Simple Ingredient Swaps for Your Pantry
- A Brief Origin Story of Empanadas
- Serving Suggestions That Complete the Meal
- Meal Prep, Storage, and Reheating Tips
Why This Recipe Works for Busy Cooks
- Prep and bake these empanadas in just an hour—ideal for tight schedules. The dough chills quickly, and the filling is ready in minutes, making this dish perfect for weeknights.
- The recipe is incredibly versatile, letting you use chicken, beef, or whatever protein you have on hand. You can even add cheese for an extra layer of richness without any hassle.
- These baked empanadas are healthier than fried alternatives but still deliver the same satisfying crunch. The buttery crust crisps up beautifully in the oven, saving you the mess of frying.
- The recipe makes 12 empanadas, great for meal prep or feeding a crowd. Freeze the extras, and you’ll have a quick snack or meal ready anytime.
Everything You Need for The BEST Empanadas EVER – Go Good!
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cold water
- 1 egg, beaten (for egg wash)
- 1 cup cooked and shredded chicken (or beef)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup shredded cheese (optional)
- 1 tablespoon olive oil
The unsalted butter is key to the dough’s flaky texture, while the cumin and paprika bring warmth and depth to the filling. For an added twist, shredded cheese can be included to make these empanadas even more indulgent.
How To Make The BEST Empanadas EVER – Go Good! Step by Step
- In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Knead gently on a floured surface until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened.
- Stir in the shredded chicken (or beef), cumin, paprika, black pepper, and salt. Cook for another 5 minutes, then remove from heat and let cool. If desired, mix in the shredded cheese.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8 inch thick. Use a 4-5 inch round cutter to cut out circles.
- Place a tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges to seal, and crimp with a fork for decoration.
- Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until golden brown. Let cool slightly before serving.
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
Simple Ingredient Swaps for Your Pantry
- No chicken or beef? Substitute with shredded turkey or sautéed mushrooms for a vegetarian option. The mushrooms will add an earthy, meaty texture.
- If you’re out of bell peppers, diced zucchini or carrots can step in. These veggies will bring a similar sweetness to balance the spices.
- Don’t have unsalted butter? Use regular butter and skip the added salt in the dough. The result will still be tender and flaky.
A Brief Origin Story of Empanadas
Empanadas originated in Spain and have become a beloved dish across Latin America, with regional variations in fillings and dough. Traditionally, they were designed as portable meals for workers, combining protein, vegetables, and carbs in a single handheld package.
Today, empanadas are enjoyed worldwide, with variations ranging from sweet to savory. This recipe reflects a classic savory approach, enhanced with familiar spices and the option of cheese for added comfort.
Serving Suggestions That Complete the Meal
- Pair these empanadas with a side of chimichurri sauce for a tangy, herby contrast.
- Serve alongside a simple green salad tossed in a light vinaigrette to balance the richness of the filling.
- For a heartier accompaniment, try rice and beans seasoned with cumin and garlic.
- Offer a small bowl of sour cream or Greek yogurt for dipping to add a creamy, cooling element.
Meal Prep, Storage, and Reheating Tips
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid.
Reheat refrigerated empanadas in a 350°F (175°C) oven for 10-15 minutes or until warmed through. For frozen empanadas, bake directly from frozen at 375°F (190°C) for 20-25 minutes to restore their crispy texture.
The BEST Empanadas EVER - Go Good!
Ingredients
Method
- In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened.
- Stir in the shredded chicken (or beef), cumin, paprika, black pepper, and salt. Cook for another 5 minutes, then remove from heat and let cool. If using, mix in the shredded cheese.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles using a 4-5 inch round cutter.
- Place a tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Allow to cool slightly before serving. Enjoy your delicious empanadas!
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
