Basic Empanadas

378 Ratings
  • 5 75
  • 4 101
  • 3 120
  • 2 61
  • 1 21

These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.

Everyday Food, April 2004

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
1 hr
total:
2 hrs
Servings:
8
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Ingredients

For the Filling
For the Dough

Directions

  • 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.

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  • Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.

  • Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.

  • Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

  • To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

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Reviews (17)

378 Ratings
  • 5 75
  • 4 101
  • 3 120
  • 2 61
  • 1 21
Martha Stewart Member
10/12/2020
I love the empanada dough - I found a secret by accident that letting the dough rest a little makes it super easy to work with. My empanadas turned out soft and delicious. I have used this filling before as well, it’s good but kind of like taco meat. Have also used a more traditional South American beef filling from a different website.
Martha Stewart Member
10/12/2020
I love the empanada dough - I found a secret by accident that letting the dough rest a little makes it super easy to work with. My empanadas turned out soft and delicious. I have used this filling before as well, it’s good but kind of like taco meat. Have also used a more traditional South American beef filling from a different website.
Martha Stewart Member
10/12/2020
I love the empanada dough - I found a secret by accident that letting the dough rest a little makes it super easy to work with. My empanadas turned out soft and delicious. I have used this filling before as well, it’s good but kind of like taco meat. Have also used a more traditional South American beef filling from a different website.
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Martha Stewart Member
05/13/2019
I did not put cilantro in the empanadas they were fine.
Martha Stewart Member
02/25/2018
The dough came out not flakey at all.. I looked up other recipes and they call for less flour and more butter. 4 cups flour to 1 stick of butter is not going to make good empanadas. Too bad I followed this recipe because I made two batches and I don't like them.
Martha Stewart Member
02/24/2018
This is amazing! I successfully made three empanadas for dinner! Thank you.
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Martha Stewart Member
02/24/2018
It is amazing! The only thing that is off in this recipe is ingredient portions. However, I successfully made three empanadas for dinner. Thank you.
Martha Stewart Member
07/29/2017
If you want Empanadas in the San Francisco area you can get them catered by Café Patagonia Foods at https://cafepatagoniafoods.wixsite.com/beta
Martha Stewart Member
06/07/2017
If you are lazy to made this recipe, you can order online frozen empanadas at 4mates empanadas (https://4mates.com.­au) and cook them later at home.
Martha Stewart Member
05/15/2017
What is calorie count on these? Any nutrition facts would be great!!
Martha Stewart Member
01/29/2017
I don't know where I went wrong but I added all the right ingredients and this damn recipe made 15 [filtered] empanadas! I have a family of 4, how the hell are we supposed to eat 15 when we can barely eat one! I am so angry right now. Anyone want one?
Martha Stewart Member
05/10/2012
Another great recipe from MarthaStewart.com! I didn't use the jalapenos in my version, and I added whole kernal corn to mine. Next time I plan on adding sauteed bell peppers as well! My boyfriend, who is a very "meat & potatoes" kind-of-guy, went absolutely crazy for these! The dough recipe provided is just perfect!
Martha Stewart Member
11/05/2011
Simply the best. They are perfect for the freezer. In summertime I reheat them in an aluminium foil over the BBQ
Martha Stewart Member
10/08/2008
These are really good! I'm not very good at rolling out the dough and they don't look very pretty but they taste great.
Martha Stewart Member
06/29/2008
Really good!!! I made these with a Filipino Lumpia filling instead of the filling in the recipe. i made these for my husband who works in construction, they're perfect for him to take for lunch. :)
Martha Stewart Member
04/23/2008
Try this recipe using cornmeal. It is delicious! Add a little bit of milk when you are preparing this dough. Your empanadas will be more crunchy.
Martha Stewart Member
04/22/2008
You can also use frozen pie crusts (Trader Joe's has the best in a pinch for time) which will make this dish fast and delicious!
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