Empanadas Three Ways

Empanadas Three Ways Recipe

Hosting a party or get together and want to venture beyond the veggie and cheese tray? Empanadas are a great, fun way to serve a little variety with appetizers or finger foods.

Empanadas Three Ways

Empanadas Three Ways

An empanada, is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America/Mexico, the Southwestern United States, and parts of Southeast Asia. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread. Baked or fried, empanadas are great because you can get creative with your fillings. And you can go sweet or savory or do both. And if your guests are up for it, you can even host a DIY Empanada party and have your friends make their own. If you are baking them, it only takes 22-24 minutes!

Empanadas Three Ways

The most time consuming part about making your own empanadas, especially if you are making more than one filling, is all the chopping you have to do. Chopping and dicing all of those vegetables and other ingredients can get a little tiring so that’s why I use my KitchenAid® 5-Speed Diamond Blender. It literally does all the work for me.  In no time at all.  So go ahead and make two or three fillings! It’ll be a snap and your guests will have more than one kind of empanada to munch on.

Empanadas Three Ways

Simply throw in your vegetables, one at a time, into your KitchenAid® 5-Speed Diamond Blender, press “Chop” and voila, you will have all of your filling ingredients chopped up and ready to go in no time.

Empanadas Three Ways

Empanadas Three Ways

Empanadas Three Ways

Empanadas Three Ways

The other challenge with empanadas is wrapping and sealing them.  But if you follow the easy steps below, you’ll be fine. And just remember, the more you make these empanadas, the better you’ll get. I hope you enjoy!

To assemble the empanadas:

Remove the pastry dough from the refrigerator and onto a lightly floured work surface.

Empanadas Three Ways

Using your rolling pin, roll out the dough until flat. Using a small bowl or round cookie cutter, cut out the round disc shapes for the empanadas. Continue until all of the dough is gone.

Empanadas Three Ways

Empanadas Three Ways

Empanadas Three Ways

Empanadas Three Ways

Empanadas Three Ways

Place a tablespoon size of the ground beef filling in the middle of each empanada disc.

Empanadas Three Ways

Empanadas Three Ways

Fold the bottom part up and continue to fold over the top of the disc, creating little creases as you work your way across the top, sealing the empanada.

Empanadas Three Ways

Empanadas Three Ways

There are several different ways to seal your empanada; do what works for you. You can also seal the top by folding the top over and tucking in the dough to seal it closed. For added decoration, you can press the end of a fork around the seam of each empanada to create lines. As you finish each empanada, place onto a prepared baking sheet.

Empanadas Three Ways

Empanadas Three Ways

Empanadas Three Ways

Brush each empanada with the egg wash and bake for about 22-24 minutes or until golden brown. Serve with micro greens and salsa or your favorite empanada dipping sauce.

Empanadas Three Ways

Empanadas Three Ways

Empanadas Three Ways

Special equipment suggested

KitchenAid® Food Processor or pastry cutter

Rolling pin

Round cookie cutter or small bowl that measures about 4 1/2-5 inches across

Notes for the cook

If you want an easier dough to work with, add another 1/4 cup of very cold water, 3/4 cup water total. There will be no difference in the appearance or taste of the empanada.

Using larger sized empanada discs will help to seal the empanadas better. You can even use a small bowl or cookie cutter that measures 5 – 5 1/2 inches across if needed.

You will most likely have leftover filling depending on how many empanadas you make. More to enjoy for later!

Empanadas Three Ways

Makes 12-13 servings

INGREDIENTS

For olive oil pastry crust

2 1/2 cups all-purpose flour + more for rolling dough
2 teaspoons sea salt
<1/2 cup good quality extra virgin olive oil
1/2 cup very cold water
1 egg; slightly beaten (for egg wash; to brush on empanadas right before baking)

 

For ground beef filling

1 tablespoon olive oil
1 pound lean ground beef
1/2 medium sized zucchini, cut in half
4-5 green onions; cut in half
1/2 head of cabbage; cut into fourths
1 cup green olives
1 tablespoon cumin
1/2 tablespoon red chili pepper flakes
1 tablespoon smoked paprika
1 teaspoon Chinese Five spice
Salt and pepper to taste

 

For bratwurst and sauerkraut filling

2-3 Bratwurst sausages; casing removed
4-5 green onions; cut in half
1/2 head of cabbage; cut into fourths
Salt and pepper to taste

 

For mac and cheese empanadas

3 cups cooked elbow macaroni (about 4 ounces uncooked)
1 1/2 cup cheddar cheese, grated
1 cup gruyere cheese, grated
1 tablespoon unsalted butter
2 tablespoons Boursin Garlic and Herb cheese
1/4 cup milk
1/4 cup sour cream
1/4 teaspoon salt
1 teaspoon red chili pepper flakes (optional; for a little heat)
5-6 strips cooked bacon
Handful fresh chives, cut in half

DIRECTIONS

For olive oil pastry crust

Using your KitchenAid® Food Processor, combine the flour, salt and olive oil and pulse for about 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.

Transfer the olive oil pastry dough to a lightly floured work surface, gather it together to combine everything and form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 40-50 minutes before rolling out.

 

For ground beef empanadas

Using your KitchenAid® 5-Speed Diamond Blender, one vegetable at a time, place the zucchini, green onions, cabbage chunks and green olives into the blender and push the “chop” option until everything has been cut into small pieces.  Repeat until all of your vegetables are chopped and ready to go. Set aside.

Heat the olive oil in a large pan over medium-high heat. Add the ground beef, zucchini, green onions, cabbage and green olives and cook until the beef is no longer pink. Season with the cumin, red chili pepper flakes, paprika and Chinese five spice. Season with salt and pepper to taste. Mix well, allow to cook for another minute or two and remove from heat.

Assemble and bake empanadas as listed below and serve empanadas with sauerkraut, hot mustard, stone ground mustard or Dijon mustard and/or Sriracha sauce. Enjoy!

 

For bratwurst and sauerkraut empanadas

Using your KitchenAid® 5-Speed Diamond Blender, place the bratwurst, green onions, and cabbage chunks (one at a time) into the blender and push the “chop” option until everything has been cut into small pieces.  Set aside.

Heat the olive oil in a large pan over medium-high heat. Add the bratwurst, green onions, and cabbage and cook until the bratwurst is no longer pink.  Taste and season with salt and pepper if needed.

Assemble and bake empanadas as listed below and serve empanadas with sauerkraut, hot mustard, stone ground mustard or Dijon mustard and/or Sriracha sauce. Enjoy!

 

For mac and cheese empanadas

In a medium to large sized pot over medium heat, combine all of the ingredients (from the cheddar cheese to the red chili pepper flakes) with the freshly cooked elbow macaroni. Cook for about 3-4 minutes or until well combined.

Using your KitchenAid® 5-Speed Diamond Blender, add in the cooked bacon and push the “chop” option until everything has been cut into small pieces.  Repeat with the chives into the blender. Chop and add the bacon bits and chopped chives into the macaroni and mix until well combined. Set aside.

Assemble and bake empanadas as listed below and serve empanadas with micro greens and salsa, Sriracha sauce and/or your favorite empanada dipping sauce. Enjoy!

 

To assemble the empanadas

Preheat the oven to 400 degrees. Remove the olive oil pastry dough from the refrigerator and onto a lightly floured work surface. Using your rolling pin, roll out the dough until flat. Using a small bowl or round cookie cutter, cut out the round disc shapes for the empanadas. You can use a butter knife to help cut the dough if needed once you have pressed in your disc shape. Continue until all of the dough is gone.

Place a tablespoon size of the ground beef filling in the middle of each empanada disc. Fold the bottom part up and continue to fold over the top of the disc, creating little creases as you work your way across the top, sealing the empanada. There are several different ways to seal your empanada; do what works for you. You can also seal the top by folding the top over and tucking in the dough to seal it closed. For added decoration, you can press the end of a fork around the seam of each empanada to create lines. As you finish each empanada, place onto a prepared baking sheet.

Brush each empanada with the egg wash and bake for about 22-24 minutes or until golden brown. Serve with micro greens and salsa and/or your favorite empanada dipping sauce.

Empanadas Three Ways

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Nahuel Vega

    This dough needs more kneading and the sealing or “repulgue” isn’t good. A bad sealing produces a dry empanada.

  • Jerrie Lembke

    Please. I have been cooking since I was 10 years old. That was 65 years ago. I know what dough looks like even with holes in it. I know what tomatoes look like even when chopped up. Put the recipe at the top of the article, and I’ll look at the pictures if I get stuck. Thank you.

  • Hello Jerrie, Thank you so much for your feedback, we really appreciate it. A lot of our other readers do find the step-by-step photos and instructions helpful, and that is why we include them. We do hope you’ll continue to enjoy out recipes, and thank you again for your feedback. Best, Rachel

    • Annette

      Thank you for the recipe and I do appreciate the step-by-step photos and instructions. I never learned to use a food processor and just bought a 13 cup KitchenAid. I love to try new things but need the extra help when I get stuck. Thanks again for the empanada recipes, they look wonderful.

  • Joan Bell

    Is there a recipe for the Pastry for the Empanadas?

    • Hello Joan,

      If you look under the Ingredients and the Directions in the recipe, you will see specific listings that say “For olive oil pastry crust.” This is the pastry for the empanadas. Thanks!

      -Rachel

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