The Best Homemade Empanada Recipe

By Norma Ector · December 8, 2025

Recipe

I can confidently say this homemade empanada recipe is a game-changer—once you try it, you’ll never go back to store-bought again. The secret? A flaky, buttery crust that shatters with every bite, cradling a savory filling packed with bold, mouthwatering flavors.

Whether you go for classic beef, spicy chorizo, or a veggie-loaded option, these empanadas are a guaranteed crowd-pleaser. I’ve been making them for years, tweaking and perfecting the recipe until it’s just right—and now, I’m sharing it with you.

Imagine golden, crispy pastry giving way to tender, seasoned filling, all in one perfect handheld bite. Trust me, your kitchen will smell like heaven, and your taste buds will thank you.

Let’s get started—this recipe is easier than you think, and the results are absolutely worth it.

Ingredients

Making empanadas at home is all about getting the right balance of flavors and textures. The key lies in the dough—it should be tender but sturdy enough to hold the filling.

For the filling, it’s all about layering bold, savory ingredients that meld together beautifully. Here’s what you’ll need, plus some insider tips to make your empanadas shine.

For the Dough:

All-purpose flour – the base for a sturdy yet tender dough.
Cold unsalted butter – keeps the dough flaky; don’t skip this!
Ice water – binds the dough without making it tough.
Salt – enhances the flavor of the dough.
Egg – for an egg wash to get that golden, glossy finish.

For the Filling:

Ground beef or chicken – the star of the filling; use what you prefer.
Onion – finely diced for a sweet, savory base.
Garlic – freshly minced for maximum flavor.
Bell peppers – adds a pop of color and sweetness.
Cumin, paprika, and chili powder – the spice trio that brings depth and warmth.
Hard-boiled eggs (optional) – a traditional addition for a creamy texture.
Green olives (optional) – adds a briny, tangy kick.

Pro Tips:

Use cold butter and ice water for the dough to prevent the butter from melting too soon—this guarantees flakiness.
For a shortcut, store-bought empanada dough works well, but homemade is worth the effort for that authentic touch.
Brown the meat well for maximum flavor—don’t rush this step!
Add a pinch of sugar to the dough for a subtle sweetness that complements the savory filling.

Substitutions: Swap ground beef for shredded chicken, mushrooms, or even lentils for a vegetarian version. No olives? Try capers for a similar salty bite.

Little Wins: Sprinkle sesame seeds on the egg wash for extra crunch and visual appeal. Pair with chimichurri or salsa for dipping—it’s a game-changer!

How to Make the Best Beef and Cheese Empanadas

Prepare the dough: In a large bowl, mix flour, salt, and cold, cubed butter until it resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Overmixing will make the dough tough, so stop as soon as it forms a ball.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps firm up the butter, making the dough easier to roll and preventing shrinkage during baking.
Make the filling: In a skillet, cook ground beef with chopped onions, garlic, and spices until browned and flavorful. Stir in diced cheese until it melts slightly.
Let the mixture cool completely to avoid making the dough soggy.
Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut circles. Re-roll scraps to use all the dough.
Fill and seal the empanadas: Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then crimp the edges with a fork to seal. If the edges aren’t sticking, brush them lightly with water.
Preheat and prep for baking: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the empanadas on the sheet, leaving space between them.
Optional egg wash: For a golden, shiny crust, brush the tops of the empanadas with a beaten egg. This step is optional but adds a professional touch.
Bake to perfection: Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Rotate the baking sheet halfway through for even browning.
Cool and serve: Let the empanadas cool for a few minutes before serving. They’re best enjoyed warm but can also be stored and reheated later.
Storage tip: If making ahead, freeze unbaked empanadas on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Nutrition

Empanadas are a delicious and satisfying dish, but it’s important to be mindful of their nutritional content. Below is the nutrition information per serving.

Nutrient	Amount per Serving
Calories	320 kcal
Fat	15g
Carbohydrates	35g
Protein	10g
Fiber	2g
Sugar	3g
Sodium	450mg

Chef Tips

Once you’ve gathered your ingredients, I recommend chilling the dough for at least 30 minutes before rolling it out—this helps prevent it from tearing and makes it easier to work with.

When filling, leave a border around the edges to seal properly.

Use a fork to crimp the edges tightly.

Brush with egg wash for a golden finish.

Don’t overfill, or they’ll burst while baking.

Frequently Asked Questions

Can I Freeze Empanadas Before Baking?

Yes, I freeze empanadas before baking them all the time. I assemble, seal, and arrange them on a tray to freeze individually, then transfer to a bag. When ready, I bake straight from frozen, adding a few extra minutes.

What’s the Best Dipping Sauce for Empanadas?

I love pairing empanadas with chimichurri—it’s tangy, herby, and adds a fresh kick. If I’m craving something creamy, I’ll whip up a quick garlic aioli or just grab some salsa verde for a simpler option.

Can I Use Pre-Made Dough for This Recipe?

Yes, I can use pre-made dough for this recipe—it’s a great time-saver. I’ll just roll it out, cut it into circles, and fill it. Homemade dough is fantastic, but pre-made works well in a pinch.

How Do I Reheat Leftover Empanadas?

I’d reheat leftover empanadas in the oven at 350°F for 10-15 minutes to keep them crispy. If I’m in a hurry, I’d use the microwave for 30 seconds but they’ll lose some crunchiness.

What’s the Difference Between Baked and Fried Empanadas?

I know baked empanadas are healthier since they’re cooked in the oven with less oil, but fried ones have that crispy, golden exterior I love. Both taste amazing—it’s just about how much richness I’m craving.