Empanadas are savory stuffed pastries that are popular in many Latin American countries. They make a great appetizer or snack, and can be filled with a variety of meats, cheeses, and vegetables. While traditionally fried, empanadas can also be baked for a healthier version. Here’s what you need to know about baking empanadas at home.
What is an empanada?
An empanada is a stuffed bread or pastry that is coated in dough and then baked or fried. The dough forms a crust around the savory filling. Empanadas trace their origins to Galicia in Spain but are now closely associated with the cuisines of Argentina, Chile, Colombia, and Mexico.
There are many variations of empanada fillings across Latin America. Some common fillings include:
- Ground beef, onions, and olives
- Shredded chicken
- Cheese
- Spinach and cheese
- Black beans and cheese
The empanada dough also varies between cuisines. Argentine empanadas use a bread-like dough. Mexican empanadas use a corn masa dough. Colombian empanadas often use a thicker, deep-fried dough.
Benefits of baking vs frying
While traditionally fried, empanadas can also be baked in the oven for a healthier version. Here are some benefits of baking instead of frying:
- Lower in fat and calories – Frying adds a significant amount of oil, increasing fat and calorie content. Baking uses little or no oil.
- Retains moisture – The juices and moisture from fillings are sealed in more when baking compared to frying.
- Less mess – Frying can pop and splatter oil, creating a mess. Baking contains the filling and oil.
- Easier – No need to carefully monitor oil temperature when baking.
The biggest drawback of baking is that you don’t achieve the same crispy, golden exterior as you do when frying. However, baking does produce an enjoyable, lightly crispy texture.
Types of empanada dough for baking
You can bake many types of empanada dough. Some good options include:
- All-purpose flour dough – The most common and versatile option. Yields a soft and pliable dough.
- Cornmeal dough – Has a slightly grainy texture. Pairs well with fillings like chicken, cheese, or beans.
- Puff pastry – Creates flaky layers for an empanada crust. Best for sweeter fillings.
- Phyllo dough – Flaky and crispy texture. Can be more delicate to work with.
Most empanada doughs for baking use all-purpose flour, salt, butter or oil, and water. Some recipes also add eggs or baking powder for a lighter texture.
All-Purpose Flour Dough
This simple recipe makes enough dough for 12 empanadas:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 1/4 cup cold water
- In a food processor, combine the flour and salt. Pulse in the butter until it resembles coarse crumbs.
- With the machine running, gradually add the cold water and process until a dough forms.
- Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
Cornmeal Dough
For a slightly grainy, corn-flavored dough:
- 1 1/4 cups masa harina
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup warm water
- Whisk together the masa harina, flour and salt.
- Add in the oil and warm water and mix until a soft dough forms.
- Knead briefly until smooth. Wrap in plastic and rest for 30 minutes.
How to fill empanadas
Empanadas can be filled with endless combinations of fillings. Almost any cooked meat, vegetable, bean, rice, or cheese combo will work well. Some tips for fillings:
- Cook fillings beforehand to remove excess moisture.
- Season well with herbs, spices, salt, and pepper.
- Finely chop ingredients for even baking.
- Mix in a little cheese for extra flavor.
- Avoid overly juicy ingredients that can make dough soggy.
Here are a few tasty filling combos to try:
| Filling | Ingredients |
|---|---|
| Ground beef | Cooked ground beef, onion, garlic, cumin, chili powder |
| Shredded chicken | Cooked chicken, salsa, Monterey Jack cheese, cilantro |
| Spinach and feta | Sauteed spinach, feta cheese, onion, lemon zest |
| Black bean and corn | Black beans, corn, garlic, cumin, cilantro |
Shaping and filling the empanadas
Once you have the dough and fillings ready, it’s time to shape and fill the empanadas:
- Roll out the dough to about 1/8 inch thickness on a lightly floured surface.
- Use a round cookie cutter or knife to cut out circles about 5 inches in diameter.
- Spoon 1-2 tablespoons of filling onto half of each circle, leaving the edges clean.
- Use your finger to wet the edges with water. Fold the dough over into a half moon and press firmly with a fork to seal.
For an extra secure seal, you can continue crimping the edge with your fingers. Place the filled empanadas on a parchment lined baking sheet.
Baking Tips
- Chill the shaped empanadas for 15-30 minutes before baking to help seal the dough.
- Brush tops with egg wash for golden color.
- Bake at 400°F for 20-25 minutes until lightly browned.
- Let cool for 5 minutes before serving.
How to store and reheat empanadas
Leftover baked empanadas can be stored and reheated for quick meals or snacks. Here are some tips:
- Store – Keep empanadas in an airtight container in the refrigerator for up to 5 days.
- Freeze – Freeze unbaked or baked empanadas for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat – Bake frozen empanadas at 350°F for 10-15 minutes until hot. Microwave individual empanadas for 30-60 seconds.
Empanadas are great make-ahead options. Fill and shape them ahead of time, then bake as needed for quick, hot snacks and meals.
Common questions about baking empanadas
Should I bake or fry empanadas?
Baking empanadas is healthier and easier, but frying gives a more authentic, crispy texture. Choose baking to cut fat and calories.
What oven temperature is best?
Bake empanadas at 400°F for 20-25 minutes until golden brown. Make sure the oven is fully preheated before baking.
Do empanadas need to be sealed?
Yes, properly sealing empanadas is important to keep the filling contained and the pastry intact in the oven. Wet edges and firmly press with a fork to seal.
Can I freeze baked empanadas?
Yes, fully baked empanadas can be frozen for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.
What can I use instead of all-purpose flour?
Cornmeal, almond flour, coconut flour or a gluten-free flour blend can be subbed for all-purpose flour in empanada dough.
Tips for making the best oven baked empanadas
Follow these tips for perfectly baked empanadas every time:
- Choose fillings that aren’t too moist to prevent soggy dough.
- Mix fillings with a little cheese for extra flavor.
- Chill dough before shaping to make it easier to handle.
- Wet edges thoroughly and seal tightly with a fork.
- Brush tops with egg wash for golden color and shine.
- Bake at 400°F on the middle rack until browned.
- Let cool for 5 minutes before serving to allow filling to set.
- Store any leftovers in the fridge and reheat in the oven.
Inspiration for empanada fillings
Empanadas are highly customizable to your tastes. Here are some more interesting filling ideas to spark inspiration:
| Filling | Ingredients |
|---|---|
| Jamaican beef | Ground beef, onions, jerk seasoning, raisins |
| Italian sausage | Crumbled sausage, ricotta, spinach, garlic |
| Buffalo chicken | Shredded chicken, hot sauce, blue cheese |
| Caprese | Mozzarella, tomato, basil, balsamic glaze |
| Apple and brie | Sliced apples, brie, walnuts, honey |
| Mushroom quinoa | Sauteed mushrooms, quinoa, thyme |
Get creative with fillings that use your favorite flavors. Empanadas are very versatile for using up leftovers or produce from your fridge.
Conclusion
Empanadas make for a fun and versatile baked appetizer or light meal. While frying achieves an ultra crispy exterior, baking produces delicious results without all the added fat and mess of frying. Fill them with any combination of cooked meats, veggies, beans, rice, or cheese for an on-the-go snack.
With a little practice shaping and sealing the dough, you can master the art of baking empanadas at home. Serve them straight from the oven alongside salsa, guacamole, or other dips for a Latin American-inspired meal.