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

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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