Empanadas are the Latin American answer to dumplings — flaky pastry-style dough wrapped around savory or sweet fillings, baked or fried. Argentina, Colombia, Chile, Mexico, Spain — every culture has a version, and they're all wonderful. Here's how to make them at home, including the buttery dough that makes them special.
Empanada vs. dumpling: what's different?
The dough. Dumpling dough is lean (just flour and water) — it's meant to be soft and pliable for steaming or boiling. Empanada dough has fat (lard, butter, or shortening), which makes it flaky like pie crust. Empanadas are baked or fried, never boiled.
The classic empanada dough
- 3 cups (375g) all-purpose flour
- 1 teaspoon salt
- ½ cup (115g) cold butter, cubed
- ½ cup (115g) cold lard or vegetable shortening
- 1 large egg
- ⅓ cup (80ml) ice water
- 1 tablespoon white vinegar
Combine flour and salt. Cut in the butter and lard with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Beat the egg with water and vinegar, then add to the flour mixture. Mix gently until it just comes together. Don't overwork it. Wrap and refrigerate 1 hour.
Argentinian beef filling (the classic)
- 1 lb (450g) ground beef
- 1 yellow onion, finely diced
- 2 hard-boiled eggs, chopped
- ½ cup green olives, pitted and chopped
- 1 tablespoon paprika (smoked is great)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes
- Salt, pepper
- 2 tablespoons olive oil
Sauté the onion in olive oil for 5 minutes. Add the beef and brown. Add spices and salt. Cook until the meat is fully cooked, about 10 minutes. Cool completely. Mix in the chopped eggs and olives at the end (they're added cold).
Other classic fillings
- Chicken: shredded cooked chicken, onion, bell pepper, paprika, raisins.
- Cheese: mozzarella, cream cheese, oregano, black pepper.
- Spinach and feta: wilted spinach, feta, dill, ricotta.
- Sweet (dessert): dulce de leche, sweetened ricotta with cinnamon, apple-cinnamon.
Shaping empanadas
Roll the rested dough thin (about 2mm) on a floured surface. Cut into circles — traditionally 4–5 inches (100–125mm). For smaller, snack-sized empanadas, the 60mm STAMPLING™ dumpling stamp works as a clean cutter and sealer.
Place 1–2 tablespoons of filling in the center of each circle. Fold in half. Press out air. Crimp the edges — either with a fork or, traditionally, with the "repulgue" twist-fold pinch.
Baking
Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg (this gives the golden shine). Bake 20–25 minutes until golden brown.
Frying (Colombian or Chilean style)
Heat 2 inches of vegetable oil to 350°F (180°C). Fry empanadas 3–4 minutes per side until deeply golden. Drain on paper towels.
Serving
Empanadas are traditionally served with chimichurri (Argentinian) or ají picante (Colombian). See our 10 dumpling dipping sauces for the classic chimichurri recipe.
Make-ahead
Empanadas freeze beautifully — see our freezing guide. Bake directly from frozen, add 5 extra minutes.