Recipes Comfort Food Stuffed Foods Empanadas By Food & Wine Editors Updated on August 17, 2017 Share Tweet Pin Email Trending Videos From classic flaky beef empanadas to open-faced crab empanadas, here are our favorite empanada recipes. 01 of 05 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. Go to Recipe 02 of 05 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. Go to Recipe 03 of 05 Mini Panamanian Beef 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. Go to Recipe 04 of 05 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. Go to Recipe 05 of 05 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. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit