Smoky, briny and buttery, these Smoked Oyster Empanadas from Food & Wine’s Justin Chapple will make you a canned seafood convert. They’re delicious on their own but we love them with a dash of hot sauce and a flute of champagne. Slideshow: More Empanada Recipes 

Justin Chapple


Abby Hocking

Recipe Summary

20 mins
35 mins
32 empanadas


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375° and line two large rimmed baking sheets with parchment paper. On a work surface, unroll the crescent dough and then cut each triangle of dough in half crosswise to form 32 smaller triangles.

  • Put one smoked oyster in the center of each triangle. Fold the dough over the oyster and press the edges to seal, then crimp decoratively with a fork. Transfer the empanadas to the prepared baking sheet. Brush the empanadas with melted butter and sprinkle with flaky salt and freshly ground pepper.

  • Bake the empanadas for 12 to 15 minutes, until lightly browned and puffed. Serve warm.