Empanadas

Baked sweet potato and tempeh empanadas

From classic flaky beef empanadas to open-faced crab empanadas, here are our favorite empanada recipes.

01 of 05

Tuna and Green Olive Empanadas

Tuna and Green Olive Empanadas
© JAVIER SALAS

This recipe makes more filling than is needed for the empanadas. Use the leftover to top crostini or toss with pasta.

02 of 05

Open-Faced Crab Empanadas

Open-Faced Crab Empanadas
© Akiko Ida & Pierre Javelle

Jose Andres says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think." This recipe is his twist on the traditional Basque txangurro (crab simmered with tomato), crossed with a Galician empanada (a savory pie). "Part of my efforts to build a bridge between America and Spain," he explains.

03 of 05

Mini Panamanian Beef Empanadas

New Mexico: Empanadas

At Panamonte Inn & Spa, chef Charlie Collins teaches students how to make perfectly flaky empanada dough. For fillings, he uses local ingredients like beef jerk (dried, preseasoned meat) and culantro (a long-leafed herb with a pungent flavor); ground beef and cilantro are fine substitutes.

04 of 05

Spinach-and-Green-Pea Empanadas

Spinach-and-Green-Pea Empanadas
Fredrika Stjärne

"In Argentina, we eat so much beef. When I talked to [Mauricio] Couly about making empanadas, I said, 'It would be great to fill them with something that is not meat,'" Piero Incisa della Rocchetta recalls. Mauricio Couly uses a mix of spinach, fava beans, green beans and a good amount of mint. He makes his own paprika-spiced empanada dough; store-bought empanada wrappers (available in the freezer section of many supermarkets and specialty food stores) work well, too.

05 of 05

Beef-and-Onion Empanadas

Beef-and-Onion Empanadas
© Fredrika Stjärne

These traditional Argentine empanadas are filled with a mixture of ground beef, smoked paprika, green olives and cumin, then baked until golden.

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