We eat a lot of Empanadas in our home, and this Paraguayan-inspired fried empanada is one of our favorite ones! This Empanada (besides being delicious) is simple to make and requires only a few pantry ingredients. The filling consists of shredded beef, spices, and vegetables; chopped hard-boiled eggs are also in the meat mixture.
These empanadas are also juicier than most other varieties because they include a good amount of onion in the mix; the onion keeps the meat filling moist. The filling is enclosed in dough consisting of all-purpose flour, butter, water, and salt. Finally, these empanadas are deep-fried in hot oil until golden brown. Pair with this Mango Habanero Sauce for a sweet, savory, and spicy contrast.
Jump to:
- What are Empanadas?
- What is the Origin of Empanadas?
- Empanadas Ingredients
- Tools you’ll need
- How to Make Empanadas
- How to Make Empanada Dough
- How to Make Hard-Boiled Eggs
- How to Make Empanada Filling
- How to Assemble
- How to Fry Empanadas
- Substitutions
- Variations
- How to Serve
- How to Store & Reheat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Empanadas
- FAQ
- Related Recipes:
- 📖 Recipe
What are Empanadas?
Empanadas (also sometimes known as empanadillas) are hand-held meat or vegetable pies consisting of a pastry or puff pastry dough that is folded over a crescent-shaped filling, then baked or fried. Like the samosa or pedakiya in India, the British empanada, or the Russian pirozhki, empanadas are often eaten as an appetizer, quick lunch, or street snack.
What is the Origin of Empanadas?
Although there are indications that the history of the empanada dates back to Galicia (Spain) – a similar technique is mentioned in a 1520 cookbook on Catalan food – the credit for the modern empanada usually goes to Argentina, which uses minced meat in a shiny, baked dough.
Empanadas Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Beef: I use chuck roast beef. Trim any excess fat.
- Oil: I use extra virgin olive oil.
- Bell pepper, Onion & Garlic: These are essential ingredients of an authentic Paraguayan empanada mixture. You can leave it out, but the dish will be less flavorful.
- Seasoning: I use a combination of sweet paprika, ground black peppers, and red pepper flakes; if you prefer milder empanadas, decrease the pepper.
- Flour: Made with all-purpose flour for a subtle flavor, allowing the fillings to take center stage.
- Butter: Softened unsalted butter, but you can use salt.
- Water: Adding cold water to empanada dough helps keep the dough cool and prevents it from becoming too sticky. The cold water also helps the dough to hold its shape, resulting in a more consistent empanada.
- Oil: You’ll need about 6 cups of neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil. (It may seem like a lot of oil, but the truth is that using a lot of oil is the most effective way to fry Empanada. If there is not enough oil in the pot, the Beef Empanada will not cook evenly and will cause it to burn more easily).
Tools you’ll need
- 6” round cutter
- (2) 13” by 18”baking sheets
- Rolling Pin
- Large Pot
- Small Pot
- Small Bowls
- Silicone Spatula
- Stand Mixer
- Slotted Spoon
How to Make Empanadas
Note: The full instructions are provided in the recipe card below.
How to Make Empanada Dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add cold water and mix until a soft and pliable dough forms, 7 to 10 minutes. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Transfer to a large bowl, wrapped in plastic wrap, and set in the refrigerator for a least 30 minutes up to overnight.
On an un-floured flat work surface, roll the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches round cutter or saucer; depending on how large you prefer, I use a 6” glass lid.
Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling, or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
How to Make Hard-Boiled Eggs
Place eggs in a pot of water on the stovetop, with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.
Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling. When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg’s sides to break up the eggshell.
Carefully peel the egg, starting from the wide bottom end of the egg, to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry them with a paper towel, and places them into a bowl. Using a fork, mince the eggs, cover them with plastic wrap, and store them in the refrigerator until ready to use.
How to Make Empanada Filling
In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, cumin, paprika, and garlic; stir and bring to a simmer over medium-high heat.
Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 1 hour. Remove lid, and increase heat to high until let dry up to a juicy but dry look for about 3 to 5 minutes.
Add the onions and peppers and cook until soft, about 10 minutes. Add parsley and cook for another 10 minutes to eliminate any excess liquid; the mixture should be moist but not runny.
Taste and adjust seasoning if needed. Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded; don’t overdo it, or you’ll need up with puree.
Next, transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use.
How to Assemble
Line 2 large baking sheets with parchment; set aside. Once the beef has cooled, working quickly so the dough doesn’t warm too much in your hands, portion about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border; then gently fold over until the edges meet to seal into a half-moon shape.
Crimp the edges with a fork, removing air pockets as you go. Repeat with the remaining rounds and filling. Place the empanadas in the refrigerator to chill until you are ready to fry them.
How to Fry Empanadas
In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 empanadas into the hot oil and fry until golden brown, 3 minutes per side, adjusting the heat as needed.
Transfer to the paper towels to drain. Serve Hot.
Substitutions
- Beef: You can substitute beef with other meat such as chicken, pork, or lamb. You can also use ground meat instead of shredded meat.
- Vegetables: Feel free to add or substitute vegetables according to your preference. You can include diced tomatoes, corn, peas, carrots, or bell peppers to add flavor and texture to the filling.
- Spices: While the recipe calls for specific spices like sweet paprika, ground black pepper, and red pepper flakes, you can adjust the spice level and experiment with other seasonings such as cayenne pepper, smoked paprika, cumin, or oregano.
- Dough: If you prefer a different type of dough or have dietary restrictions, you can try alternative options. For a gluten-free version, you can use a gluten-free flour blend. Alternatively, you can use puff pastry or phyllo dough instead of making the dough from scratch.
- Frying Oil: If you don’t have peanut or sunflower oil, you can use other oils with a high smoke point such as vegetable oil, canola oil, or grapeseed oil.
Variations
- Baked Beef Empanadas
- Ground Beef Empanadas “Empanadas de Carne Molida”
- Chicken Empanadas “Empanadas de Pollo”
- Tuna Empanadas “Empanadas de Tunas”
- Sweet Corn Empanadas “Empanadas de Choclo”
- Yuca Empanadas “Pastel Mandi’o”
- Fatay “Empanadas Arabes”
- Empanadas Chilenas
How to Serve
How to Store & Reheat
To store: The beef empanadas, allow them to cool completely before transferring them to an airtight container or wrapping them tightly with plastic wrap. Place them in the refrigerator, and they can be stored for up to 3 days.
To reheat: The empanadas, you can use a couple of methods. If you’re looking for a quick and convenient option, you can microwave the empanadas. Place them on a microwave-safe plate and heat them in the microwave for 10 to 15 seconds or until they are warmed.
Make-Ahead
To make the beef empanadas, you can prepare the filling and dough in advance, assemble them, and then freeze them for later use. After assembling the empanadas, place them on a baking sheet lined with parchment paper and freeze them until they are firm. Once frozen, transfer the empanadas to a freezer-safe bag or container, separating each layer with parchment paper to prevent sticking.
When you’re ready to enjoy them, preheat your oven, place the frozen empanadas on a baking sheet, and bake them at the recommended temperature until they are heated and the crust is crispy. This make-ahead method allows you to have delicious homemade empanadas at your convenience, whether for a quick weeknight dinner or entertaining guests.
How to Freeze
To freeze the beef empanadas, first, assemble the empanadas with the filling and dough as directed in the recipe. Place the assembled empanadas on a baking sheet lined with parchment paper, ensuring they are not touching each other. Place the baking sheet in the freezer and allow the empanadas to freeze until solid, which usually takes a few hours. Once frozen, transfer the empanadas to a freezer-safe container or bag, and remove any excess air to prevent freezer burn.
Label the container with the date and contents. The frozen empanadas can be stored in the freezer for up to 3 months. When you’re ready to cook them, take the desired number of frozen empanadas from the freezer and follow the cooking instructions in the recipe, adjusting the baking time slightly if needed. Enjoy the convenience of having homemade empanadas readily available whenever you need them.
Tips for Making The Best Empanadas
- Use quality ingredients: Choose fresh and high-quality ingredients for the filling, including meats, vegetables, herbs, and spices. The flavor of your empanadas will greatly depend on the quality of the ingredients you use.
- Season the filling well: Empanadas rely on flavorful fillings to make them delicious. Season the filling with a good balance of spices, herbs, and seasoning to enhance the taste. Experiment with different combinations to find your favorite flavor profile.
- Don’t overfill the empanadas: It’s important not to overfill them with the filling. Too much filling can cause the empanadas to burst or leak during cooking. Leave enough space around the edges to seal the empanadas properly.
- Seal the edges properly: To prevent the filling from leaking out while frying or baking, seal the edges of the empanadas well. Use a fork or fingers to crimp and press the edges firmly together.
- Keep the dough cold: Cold dough is easier to work with and results in a flakier texture. Chill the dough in the refrigerator for at least 30 minutes before rolling it out. If the dough becomes too soft while working, refrigerate it again to firm it up.
- Experiment with different dough variations: While traditional empanadas use all-purpose flour dough, you can experiment with different variations to add unique flavors. Consider using whole wheat flour, cornmeal, or spices like paprika or cumin for the dough.
- Fry or bake at the right temperature: If frying the empanadas, ensure the oil is at the correct temperature before adding them. If baking, preheat the oven to the recommended temperature. Cooking at the right temperature ensures even cooking and a crispy crust.
- Serve with a flavorful dipping sauce: Empanadas are often enjoyed with dipping sauces that complement the flavors. Consider serving them with chimichurri, salsa, aioli, or a tangy yogurt-based sauce to add flavor.
- Allow the empanadas to rest before serving: After cooking, allow the empanadas to rest for a few minutes before serving. This helps the flavors to meld together and allows the filling to settle.
- Enjoy them fresh: Empanadas are best enjoyed fresh and hot. Serve them immediately for the best taste and texture.
FAQ
Where to buy Empanada Disks?
How long do you cook Empanadas?
How long you cook them depends on their size and the chosen method. For example, baking them will typically take about 20 to 25 minutes, but if you are frying them, they will only take about 5 minutes.
Are Empanadas Healthy?
There is no simple answer to this question, as it depends on the ingredients used in the empanadas. However, most empanadas are relatively healthy, typically filled with vegetables or meat and limited saturated fat. That said, it’s important to be mindful of what type of empanada you’re eating, as some variations can be high in calories and sodium.
Is it better to fry or bake Yuca Empanadas?
It depends on personal preference. For example, some people might prefer the taste of fried empanadas, while others might prefer the taste of baked. Additionally, Baked empanadas are generally considered healthier than fried ones, as they contain less fat; this does not mean that fried empanadas are inherently unhealthy – they have more calories. So it ultimately comes down to personal preference.
Related Recipes:
📖 Recipe
How to Make Empanadas
Tools
Ingredients
For the Empanada Filling
- 1 kg (2.2 lbs) boneless Beef Chuck, trimmed and cubed
- 3 medium yellow onion , finely diced
- 1 Poblano Pepper or green bell peppers , finely chopped
- 1 red bell pepper , finely chopped
- 1 yellow or orange bell pepper , finely chopped
- 5 Garlic cloves , finely minced
- 2 Tablespoons extra virgin olive oil
- ¼ teaspoon ground black pepper; adjust to taste
- 1 teaspoon red pepper flakes; adjust to taste
- 1 tablespoon sweet paprika
- 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon
- 1 tablespoon ground cumin , to taste (optional)
- 1 bunch fresh Italian parsley or cilantro , finely chopped ( stem removed)
- 4 hard-boiled eggs , chopped
- Himalayan Pink Salt or kosher salt, Taste and adjust seasoning with salt if necessary.
- 1.5 liter (6 cups) Peanut oil or sunflower for frying or any neutral frying oil
For the Empanada dough:
- 1kg kg (8 Cups) All purpose flour
- 300 g ( 2 sticks plus 5 tablespoons) unsalted butter, room temperature
- 2 teaspoons Pink Himalayan Salt or kosher salt
- 30 g (2 tablespoons) sugar
- 325 ml water, cold
Instructions
- How to Make Empanada Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 7 to 10 minutes.
- Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight.
- On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches rounds cutter or saucer; depending on how large you prefer, I use a 6'' glass lid.
- Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
- How to Make Hard Boiled Eggs
- Place eggs in a pot of water on the stovetop with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.
- Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.
- When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.
- Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a fork, mince the eggs, cover with plastic wrap, and store in the refrigerator until ready to use.
- How to Make Empanada Filling
- In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, cumin, paprika, and garlic; stir and bring to a simmer over medium-high heat.
- Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.
- Add the onions and peppers and cook until soft, about 10 minutes. Add the parsley and cook for another 10 minutes to eliminate any excess liquid; the mixture should be moist but not runny.
- Taste and adjust seasoning if needed. Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded; don't overdo it, or you'll need up with puree. Next, transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use.
- How to Assemble
- Line 2 large baking sheets with parchment; set aside. Once the beef has cooled, working quickly, so the dough doesn’t warm too much in your hands, portion about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
- Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border; then gently fold over until the edges meet to seal into a half-moon shape.
- Crimp the edges with a fork, removing any air pockets as you go. Repeat with the remaining rounds and filling. Place the empanadas in the refrigerator to chill until you are ready to fry them.
- How to Fry Empanadas
- In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 empanadas at a time into the hot oil and fry until golden brown, 3 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain. Serve Hot.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
