Empanadas are simple, tasty turnovers made of pastry dough filled with savory or sweet foods. These pocket-sized treats are either baked or fried and are easy to eat by hand, making them great for a meal or snack on the go. They’re very adaptable, come from many places around the world, and have gained worldwide popularity because of their satisfying mix of crispy outside and tasty filling inside.
Empanadas stand out due to their crisp or flaky dough and rich, flavorful filling. Many cultures have similar foods, like British pasties, Italian calzones, and Indian samosas, but the crescent-shaped empanada is closely tied to traditions in Latin America and Spain.
What Are Empanadas?
Empanadas are pastries wrapped around a filling and then baked or fried. The name comes from the Spanish word “empanar,” which means “to bread” or “to wrap in bread,” which describes them well. Filled with anything from meats to fruit, they can be eaten as a snack, appetizer, or full meal. Their flexibility makes them popular for all kinds of occasions.
Where Did Empanadas Come From?
Empanadas likely started in Galicia, Spain, around the 7th century. Old writings like the Cantigas de Santa Maria from 1282 talk about “empãada,” and similar foods appear in Jewish texts from the same time. These early versions were usually large, baked pies, then cut into servings for travelers or workers. By 1520, recipes for seafood-filled empanadas appeared in Catalonia. Spanish explorers took empanadas to Latin America and the Philippines, where each area added local ingredients and put their own spin on the dish.
Empanadas Around the Globe
The idea of filling bread or dough with tasty mixtures is common in many places. British pasties, Italian calzones, Indian samosas, and Austrian strudel all follow this idea. In Southeast Asia, similar pastries are called “epok-epok” or “karipap” (curry puffs) in Malaysia, and “panada” in Indonesia, filled with spicy fish. Sicily has “mpanatigghi,” made with beef, chocolate, almonds, and spices. All these foods show how much people worldwide love a good filled pastry.
Traditional vs Modern Empanadas
Originally, empanadas typically had fillings like seasoned beef, pork, chicken, or seafood, sometimes with eggs, olives, and onions. The dough was usually flour-based and cooked either by baking or frying. Today, empanadas include far more types: vegetarian options with cheese and veggies, sweet fillings like fruits or chocolate, and doughs made with wheat, corn, or even store-bought pie crust. Air frying has joined the mix as a popular way to cook them. This flexibility explains why empanadas remain popular and can fit almost any taste or diet.
Popular Empanadas by Country
As empanadas spread around the world, each place created its own kind, using local flavors and traditions. Here are some notable types from different countries:
| Country | Type & Key Features |
|---|---|
| Argentina | Empanadas are celebrated at gatherings. Every region has its own version: Salta has spicy ones with potatoes; Jujuy adds peas and garlic; La Rioja uses boiled egg, peppers, and raisins; Mendoza’s are large with olives and garlic; San Juan uses more onions; San Luis prefers pork fat and spices. Coastal areas use seafood, and the Cordillera area uses lamb. Buenos Aires empanadas are well-known and mostly baked. |
| Mexico | Made with corn-based dough called masa, fried, and filled with beans, chicken, potatoes, or pork. Often topped with cabbage, cheese, cream, and spicy tomato sauce. Common as street food or party snacks. |
| Spain (Galicia) | Galician empanadas are large pies with seafood, tuna, chorizo, or pork. Instead of individual pockets, the filling is spread over dough, covered, baked, and cut into slices. These are often eaten at festivals. |
| Philippines | Filled with ground beef, pork, or chicken and potatoes, in a slightly sweet wheat crust. Ilocos empanada uses rice dough and local ingredients for a crunchy shell. Other regions add layers, sweet fillings, or unique shapes. |
| Chile | Known for “empanada de pino,” baked with beef, onions, olives, raisins, and egg. Another type is filled with cheese and deep fried. |
| Colombia | Empanadas are made with corn dough, filled with beef or chicken, and are deep-fried. Served with spicy “ají” sauce. |
| Venezuela | Made with ground corn dough, often colored yellow with annatto. Fillings include cheese, beef, shark, black beans, or a mix inspired by the national dish “pabellón.” Always fried. |
| Other regions |
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Popular Empanada Fillings
The flavor of an empanada mostly comes from its filling. Here are some common types:
- Beef: Often ground or chopped, mixed with spices like cumin and paprika, onions, sometimes eggs, olives, or raisins for extra flavor. Potatoes may be added for a fuller bite. Beef empanadas are especially popular in Argentina and Chile.
- Chicken: Shredded or diced chicken, often with similar spices as beef, plus herbs like cilantro or lime, and vegetables such as onions and bell peppers. Sometimes cheese or sauce is used to bind everything together.
- Cheese & Vegetables: Cheese-only empanadas are common, with options like Monterey Jack or cheddar. Vegetarian empanadas can have mushrooms, spinach, corn, beans, potatoes, or peppers, seasoned well for taste.
- Seafood: In coastal places, fillings include tuna, cod, shrimp, or local fish, often with vegetables. Some areas use unique seafood (like shark in Venezuela).
- Sweet: Dessert empanadas may use fruit (like apples, guava, or banana), chocolate, caramel, or custards. They may be rolled in sugar or spiced with cinnamon.
How to Make Empanada Dough
The dough is at the base of every good empanada. While ready-made pie crusts can be used, homemade dough gives better flavor and texture. The usual ingredients include:
- All-purpose flour
- Cold unsalted butter (or shortening or lard)
- Salt
- Egg yolk (adds richness and flexibility)
- Warm milk or water (sometimes with a bit of vinegar)
Steps for Making Dough
- Mix dry ingredients: Combine flour, salt, and optional spices in a bowl.
- Cut in fat: Add cold butter to the flour and mix until crumbly with small buttery pieces.
- Add liquids: Whisk the egg yolk and milk, then add to the dry mix until dough forms.
- Shape and knead: Bring together gently into a ball. Avoid over-kneading for a tender result.
- Chill: Split dough into discs, wrap, and chill for at least 30 minutes. This step makes rolling and shaping easier.
Best Tips for Dough
- Keep everything cold: Cold butter and water help make the dough flaky. If needed, chill the bowl and flour.
- Do not overwork: Too much kneading makes the crust tough.
- Control the moisture: Add liquid a little at a time until dough just comes together.
- Let it rest: Resting the dough in the fridge is important for rolling and shaping without tears.
- Roll evenly: Aim for a uniform thickness (about 1/8 to 1/4 inch).
Making and Cooking Empanadas
Assembling and Shaping
- Roll and cut: Roll out chilled dough and use a round cutter or glass to make circles, about 5-6 inches for regular empanadas or 3 inches for minis.
- Add filling: Place a spoonful of cooled filling on one side, leaving space around the edge. Don’t overfill.
- Seal and fold: Brush the edge with water or egg wash, then fold into a half-moon. Press edges together to seal, and use a fork or twist for decoration and extra sealing.
Cooking: Bake or Fry?
- Bake: Baking is easier and less oily. Place in a 400°F (200°C) oven for 20-35 minutes, brushing with egg wash for color.
- Fry: Frying gives a crispier shell. Deep fry in oil at about 350°F (175°C) for a few minutes on each side. Corn dough empanadas are usually fried.
Can You Air Fry Empanadas?
Yes, air frying makes empanadas crisp without lots of oil. Preheat the air fryer to around 350-375°F (175-190°C) and cook for 10-15 minutes, turning halfway, until golden and crunchy. A light brush of oil or egg wash helps the color and texture.
Serving Empanadas and Dipping Sauces
Empanadas are filling by themselves, but simple sides and tasty dips can complete the meal. Here are some favorites:
- Green Salad: Adds crunch and freshness. In Argentina, a salad of cabbage, carrots, tomatoes, garlic, and olive oil is common.
- Mexican Street Corn: Flavors of corn with cheese, mayo, and spice pair well with Mexican-style empanadas.
- Pickled Red Onion: Bright, tangy, and sharp; it balances flavors and adds color.
Popular Sauces
- Chimichurri: A fresh herb sauce with parsley, garlic, vinegar, and oil – perfect for beef empanadas.
- Salsa: Tomato-based or green, spicy or mild, salsa brings a zesty, juicy touch.
- Guacamole: Creamy avocado dip for a cool, rich contrast.
- Sour Cream (or Crema): For a cool, tangy flavor; add lime or cilantro for a twist.
- Pink Sauce (“Salsa Rosada”): Simply mix ketchup and mayonnaise for a sweet, tangy dip.
- Spiced Tomato Sauce: A cooked tomato and spice dip, similar to Colombian “hogao.”
- Ketchup (or spicy ketchup): Basic but popular, especially with kids or as a quick option.
Storing, Freezing, and Reheating Empanadas
Storing Leftovers
After empanadas cool, keep them in an airtight container or wrap in plastic. Store in the fridge for 3-5 days. You can chill dough or filling separately (for up to 2 days) or keep unbaked, unbaked empanadas in the fridge covered for up to 2 days.
Freezing Tips
- Freezing Unbaked: Place uncooked empanadas on a tray lined with parchment, freeze until solid, then move to a freezer bag. They last up to 3 months and go straight into the oven with a few extra minutes added to the baking time.
- Freezing Baked: Cool completely, wrap each well, and freeze as above. Baked, frozen empanadas also keep about 3 months but might be a little less flaky after reheating.
How to Reheat
- Oven: Best for crispy texture. Bake at 300-400°F (150-200°C) for 5-15 minutes depending on if cold or frozen.
- Air Fryer: Works quickly at 350-375°F (175-190°C) for about 3-7 minutes.
- Microwave: Fastest, but crust will turn soft.
Common Empanada Questions
Are Empanadas Gluten-Free or Dairy-Free?
Most traditional empanadas contain wheat flour (gluten) and often butter or cheese (dairy). But you can make gluten-free versions with corn masa or gluten-free flour, and dairy-free versions by substituting plant-based fats and avoiding cheese or dairy in the filling. Always check labels or recipes if you have allergies.
Can Empanadas Be Made Ahead?
Yes. You can prepare the filling and dough in advance, keep them in the fridge for a day or two, then assemble right before cooking. You can also freeze both unbaked and baked empanadas for up to 3 months, then bake or reheat as needed. This makes empanadas handy for parties or meal prep.
What Are Foods Like Empanadas?
If you like empanadas, similar foods from other places include:
- Pasties/Meat Pies (Britain): Savory pies with meat and veggies.
- Calzones/Strombolis (Italy): Baked dough pockets with cheese, meat, and sauce.
- Samosas (India): Triangle pastries filled with spiced potatoes or meat.
- Spring Rolls/Egg Rolls (Asia): Filled, fried rolls with veggies or meat.
- Jamaican Patties: Turmeric pastry with seasoned meats.
- Khuushuur (Mongolia): Fried meat-filled dumplings.
- Pirozhki (Russia): Baked or fried buns with meat, veggies, or sweet fillings.
These examples show how popular and comforting a filled pastry can be, no matter where you live.