Serve with chimichurri, salsa, or a creamy dipping sauce.
Best eaten warm and fresh from the oven.
Store leftovers in the fridge in an airtight container for up to 3 days.
Reheat in the oven or air fryer for crispiness.
Freeze unbaked empanadas for up to 2 months—bake straight from frozen, adding a few extra minutes to cook time.
Variations
Spicy Empanadas: Add chopped jalapeños or a pinch of chili powder.
Cheesy Twist: Mix shredded cheddar or mozzarella into the filling.
Chicken Empanadas: Swap beef for shredded chicken.
Vegetarian Option: Replace meat with sautéed mushrooms, beans, or lentils.
FAQ
Q: Can I fry these empanadas instead of baking?
A: Yes—fry in hot oil at 350°F (175°C) until golden brown, about 3–4 minutes per side.
Q: Can I make the filling ahead of time?
A: Absolutely. Prepare the filling up to 2 days in advance and store in the refrigerator until ready to assemble.
Q: How do I prevent empanadas from bursting open?
A: Don’t overfill, and make sure the edges are sealed well (use a little water or egg wash to help seal).
