Love Empanadas? Discover the 7 Most Popular Empanada Recipes from Around the World

If you love empanadas, you might already know that there are different versions of them. Although all are delicious, it’s really good to know the differences between each, as the empanada you’re going for will definitely need different ingredients and cooking styles, ultimately resulting in the unique empanada of your choice of place of origin.

In this recipe guide, we’ll look at the world’s most well-known empanada recipes.

Empanadas offer a delightful glimpse into the rich culinary diversity of Latin America and Spain. As versatile as they are delicious, empanadas serve as a canvas for an array of ingredients, reflecting each region’s unique flavors, traditions, and ingredients. From the spicy and meat-filled offerings of Argentina to the sweet and savory versions found in Spain, this guide will take you on a flavorful journey through some of the most iconic empanada recipes worldwide.

They can be fried or baked, sweet or savory, simple or elaborate, but they always promise a delicious experience. This exploration is not just about tasting different types of empanadas but understanding the context that made each variety come to life.

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Quick Look at The Empanadas Recipe in This Guide

In this recipe guide, you’ll see seven distinct empanada recipes from different regions, showcasing a variety of fillings and preparation methods. Here’s a quick recap of them:

1. Argentine Empanadas – Known for their beef, olives, eggs, and raisin fillings.
2. Colombian Empanadas – Distinctive for using cornmeal dough and fillings like pork, beef, and potatoes.
3. Bolivian Salteñas – Juicy and slightly sweet, filled with meat, peas, and often a slice of egg.
4. Spanish Empanadas (Galician) – Typically larger and made with various fillings like tuna, peppers, and tomatoes.
5. Chilean Empanadas (Empanadas de Pino) – Filled with ground or minced meat, onions, olives, hard-boiled eggs, and sometimes raisins.
6. Venezuelan Empanadas – Made with cornmeal and filled with cheeses, meats, or beans.
7. Puerto Rican Empanadas (Pastelillos) – Featuring lighter dough and filled with seafood, meat, or cheese.

1. Argentinian Empanadas

Ingredients:

• Dough:
  • 3 cups all-purpose flour
  • 1/2 cup cold water
  • 1 egg
  • 1/2 cup butter
  • 1 tsp salt
• Filling:
  • 1 lb ground beef
  • 1 large onion, chopped
  • 1/2 cup green olives, chopped
  • 1/2 cup raisins (optional)
  • 2 hard-boiled eggs, chopped
  • 1 tbsp paprika
  • Salt and pepper to taste
  • 1 tsp cumin

Preparation:

• Mix the flour and salt, cut in butter, and mix until crumbly. Add the egg and water until a dough forms. Chill while preparing the filling.
• Cook the ground beef and onions until browned. Add spices, then mix in olives, raisins, and eggs.
• Roll out dough, cut into circles, fill, and fold into crescents. Seal edges and bake at 350°F for 20-25 minutes until golden.

2. Colombian Empanadas

Ingredients:

• Dough:
  • 2 cups pre-cooked yellow cornmeal (masarepa)
  • 2 cups warm water
  • 1 tsp salt
• Filling:
  • 1 lb pork or beef, minced
  • 4 green onions, finely chopped
  • 1 potato, boiled and cubed
  • 1/2 tsp turmeric
  • Salt and pepper to taste

Preparation:

• Mix cornmeal, salt, and warm water to form a pliable dough.
• Sauté meat and onions, adding spices and cooked potatoes at the end.
• Form small dough discs, place filling in the center, fold and seal.
• Fry in hot oil until crisp and golden.

3. Bolivian Salteñas

Ingredients:

• Dough:
  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/2 cup orange juice
  • 1 tsp salt
• Filling:
  • 1 lb diced chicken or beef
  • 1 cup beef or chicken broth (gelatinized, very cold)
  • 1/2 cup peas
  • 1/2 cup diced potato
  • 1/4 cup chopped parsley
  • 2 boiled eggs, sliced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste

Preparation:

• For the dough, mix flour, sugar, and salt, cut in butter, and mix. Add egg and orange juice to form a dough.
• Cook the meat with spices, then combine with all other filling ingredients except the gelatinized broth.
• Roll the dough into circles, place a spoonful of filling and a piece of gelatinized broth, fold and seal.
• Bake at 350°F for about 20-30 minutes until golden.

4. Spanish Empanadas (Galician Empanada)

Ingredients:

• Dough:
  • 4 cups all-purpose flour
  • 1 cup warm water
  • 2 tsp yeast
  • 1 tsp salt
  • 1/4 cup olive oil
• Filling:
  • 2 onions, thinly sliced
  • 2 bell peppers, sliced
  • 1 lb tuna, canned or fresh
  • 1 tsp paprika
  • Salt and pepper to taste

Preparation:

• For the dough, mix yeast with water and let sit. Combine flour and salt, then add yeast mixture and oil to form a dough.
• Sauté onions and peppers until soft, add tuna and seasoning.
• Roll out half the dough to cover a baking tray, add filling, then cover with the rest. Seal edges and bake at 375°F for about 30 minutes until crisp and golden.

Each recipe offers a window into the diverse flavors and techniques used across different regions, showcasing how a simple concept like the empanada can have numerous delicious interpretations.

5. Chilean Empanadas (Empanadas de Pino)

Ingredients:

• Dough:
  • 4 cups all-purpose flour
  • 1/2 cup lard or butter
  • 1 cup warm water
  • 1 tsp salt
• Filling:
  • 1 lb ground beef
  • 2 onions, finely chopped
  • 1/2 cup black olives, pitted
  • 1/2 cup raisins
  • 2 hard-boiled eggs, sliced
  • 1 tsp cumin
  • Salt and pepper to taste

Preparation:

• For the dough, mix flour and salt, then incorporate lard until the mixture is crumbly. Gradually add warm water to form a soft dough. Let it rest.
• Sauté onions until translucent, add ground beef and cook until browned. Season with cumin, salt, and pepper. Allow the mixture to cool, then mix in olives, raisins, and egg slices.
• Roll out the dough, cut into discs, place a spoonful of filling on each, fold and seal.
• Bake at 350°F for 25-30 minutes until golden.

6. Venezuelan Empanadas

Ingredients:

• Dough:
  • 2 cups pre-cooked white cornmeal (P.A.N. brand or similar)
  • 2 1/2 cups warm water
  • 1 tsp salt
• Filling:
  • 1 lb shredded beef or chicken
  • 1/2 cup cheese, grated (optional)
  • Avocado slices (optional)
  • Salt to taste

Preparation:

• Mix cornmeal, salt, and warm water until smooth. Let the dough rest for a few minutes.
• Prepare your chosen filling, either pre-cooked shredded beef or chicken. You can add cheese or avocado for extra flavor.
• Form the dough into small balls, then flatten into circles. Place the filling on one half, fold over to enclose, and seal the edges.
• Deep fry in hot oil until golden and crispy.

7. Puerto Rican Empanadas (Pastelillos)

Ingredients:

• Dough:
  • 2 cups all-purpose flour
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 1 tsp salt
• Filling:
  • 1 lb ground meat (beef, chicken, or pork)
  • 1 bell pepper, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp adobo seasoning

Preparation:

• For the dough, mix flour and salt, then add oil and water to form a smooth dough. Let it rest covered.
• For the filling, sauté onion, bell pepper, and garlic until soft. Add the meat and cook thoroughly. Season with adobo.
• Roll the dough into thin circles, add a spoonful of filling, fold over, and crimp the edges with a fork.
• Deep fry in hot oil until crisp and golden.

These empanada recipes showcase the rich culinary traditions across Latin American countries, each adding a unique twist to this versatile and popular dish. Whether baked or fried, filled with meat, cheese, or vegetables, empanadas remain a cherished part of the gastronomic landscape.

Wrapping up: Empanadas—A Culinary Journey Wrapped in Tradition

Empanadas are much more than just a convenient street food; they are a testament to culinary ingenuity and cultural adaptation. From their humble beginnings on the Iberian Peninsula to their status as a beloved staple across continents, empanadas have woven their way into the fabric of numerous cultures, each version telling its own unique story of flavors, traditions, and celebrations.

As we’ve explored the various empanada recipes from around the world, we’ve seen how each region has tailored this dish to reflect its culinary heritage and local ingredients. Whether it’s the hearty and flavorful Argentine empanadas, the vibrant and spicy fillings of Colombian empanadas, or the sophisticated and varied fillings of Spanish empanadas, each style offers a delightful glimpse into the local way of life.

Empanadas continue to evolve, driven by creativity and fusion, yet they remain rooted in the tradition of bringing people together. They are a favorite at gatherings, where the act of sharing these delicious, hand-held treats fosters connection and joy. The simplicity of their preparation combined with the depth of their flavors ensures that empanadas will remain a global favorite, enjoyed by generations to come.

Whether you’re a seasoned chef or a curious foodie, the journey of making and tasting different empanadas can be as rewarding as discovering new cultures. So, embrace the diversity of this wonderful dish, experiment with your fillings and doughs, and most importantly, enjoy the delicious results of your culinary adventures!