Empanadas are the kind of food that instantly feels like home. Whether you grew up eating them or just discovered them recently, there’s something comforting about that first bite – a flaky crust, a warm savory filling, and the flavor of something made by hand. The good news? You don’t need a restaurant or pre-packaged dough to make them. With a few fresh ingredients and some patience, you can make homemade empanadas that are just as good (if not better) than the ones you’d order out.
At Key Food Hollywood Supermarket, we stock everything you need to make them from scratch, whether you’re keeping it traditional or putting your own spin on the filling. So if you’re wondering how to make empanadas at home, this is your guide with simple steps, quality ingredients, and no unnecessary shortcuts.
What Exactly Is an Empanada?
Empanadas are stuffed pastries popular across Latin America, Spain, and the Caribbean. The name comes from the Spanish word empanar, which means “to wrap in bread.” And that’s exactly what you’re doing – wrapping seasoned fillings in a light dough and baking or frying them until golden.
Different regions have their own twists. You’ll find ground beef with olives and egg in Argentina, shredded chicken with potatoes in Colombia, and cheese-filled versions throughout the Caribbean. The fillings can be sweet or savory, but the process is mostly the same: prep your dough, make the filling, seal it up, and cook.
Ingredients You’ll Need
Before we get into the step-by-step, here’s your shopping list. You’ll find every ingredient below on the shelves at Key Food, including specialty Latin items like green olives, traditional spices, and chimichurri for dipping.
Dough:
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter (cold, cut into cubes)
- 1 large egg
- ½ cup cold water (you may not need all of it)
Filling (classic beef version):
- 1 tbsp olive oil
- ½ lb ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup chopped green olives
- 1 hard-boiled egg, chopped
- ½ tsp ground cumin
- Salt and pepper to taste
Optional: chopped bell peppers, a touch of chili powder, or a bit of tomato paste if you want a saucier filling.
Step-by-Step: How to Make Empanadas
This empanadas recipe keeps it simple. The whole process takes about an hour and a half, including time for the dough to rest.
1. Make the Dough
In a large mixing bowl, combine flour and salt. Cut in the butter until the texture is crumbly—this is what gives the dough its flakiness. Beat the egg and mix it in, then slowly add cold water, a little at a time, until the dough comes together. Knead it gently, form a ball, cover it, and let it chill in the fridge for at least 30 minutes.
2. Prepare the Filling
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 2–3 minutes. Add ground beef and cook until browned. Stir in cumin, chopped olives, the boiled egg, and season with salt and pepper. Let it cool slightly before assembling the empanadas.
3. Roll and Fill
Roll out the dough on a floured surface to about ⅛-inch thick. Use a round cutter (or a bowl) to cut out circles roughly 4 to 6 inches across. Spoon a tablespoon or two of filling into the center of each circle. Fold the dough over, press the edges to seal, and crimp with a fork.
4. Bake or Fry
For a lighter version, preheat your oven to 375°F. Place empanadas on a lined baking sheet and brush with an egg wash (1 egg beaten with a splash of water). Bake for 20–25 minutes or until golden brown.
Prefer them fried? Heat neutral oil in a pan and fry each empanada for 2–3 minutes per side until crispy and deep golden.
Variations You Can Try
Once you’ve mastered the base, you can switch up the filling however you like:
- Shredded chicken with bell peppers and a dash of paprika
- Cheese and onion for a simple vegetarian option
- Spinach and feta with a pinch of nutmeg
- Sweet versions with guava and cream cheese or cinnamon apples
Homemade empanadas are a great way to use leftovers or experiment with new flavors—just keep the moisture in the filling under control so the dough doesn’t break.
Serving and Storage Tips
Freshly cooked empanadas are best served warm, but they also keep well. Store leftovers in the fridge for up to three days, or freeze uncooked empanadas for quick meals later. To reheat, pop them in the oven to keep the crust crisp—skip the microwave if you can.
Want to add something on the side? Serve with chimichurri, a spicy tomato salsa, or even just a squeeze of lime. If you’re making a batch for a party, prep the dough and filling ahead of time, then assemble and cook fresh.
Shop Fresh, Cook Better
Whether you’re making your first batch or grew up with empanadas on the table every week, the ingredients matter. At Key Food Hollywood Supermarket, we keep our shelves stocked with the fresh produce, spices, meats, and specialty items you need to make it from scratch.
So the next time you’re planning a meal and want something homemade and satisfying, try this empanadas recipe. You’ll taste the difference. And if you’re looking for more ideas beyond this empanadas recipe, check out the full collection of recipes on the Key Food website. Fresh meals start here.