Whether you rustle them up for an appetizer, main course or even a meal on the go, these Spanish Empanadas make for a tasty twist on the turnover that will keep you coming back for more.
Buttery, flaky pastry is wrapped around a juicy beef filling in these classic crescent-shaped pies, loved by many nations the world over.
While different countries have their own version of empanadas, the Spanish variety is packed full of flavor.
Spanish Empanadas require a sturdy enough dough to keep all that tasty filling inside while still being light and flaky.
Pastry can definitely feel daunting but requires just a few basic ingredients to make.
Keeping the dough cool while you cook and chilling it for 30 minutes before you add your filling will help to achieve that signature flaky finish.
If you’re short on time, you can absolutely use store-bought pie crust instead of making your own pastry. While they won’t taste quite as fresh, they will still be absolutely delicious.
Regardless of the pastry you use, an egg wash will not only help to seal your empanadas but will also give them a gorgeous golden color that makes them all the more irresistible.
If you do not want to use egg wash to seal the edge, water will work just as well.
Spanish Empanadas are traditionally filled with a tasty mixture of spiced ground beef, however, these days you can find empanadas with all kinds of fillings including chicken, pork, cheese, vegetables or even fish.
This recipe keeps things classic with beef, pepper, onions, olives and eggs along with a beautiful blend of cumin, parsley and paprika.
The list of ingredients may look long, but everything is fried together in the pan for minimal prep and cleanup.
Simmering everything together for a few minutes ensures that the complex flavors are distributed evenly, and every bite is as tasty as the next.
Ingredients & Baking Method
The full list of ingredients and exact measurements are listed in the recipe card. For now, listed below are the ingredients you’ll need, a quick video and step-by-step guide to help you make this dish perfectly each time.
- Olive Oil: To cook the vegetables
- Onion, Red Bell Pepper, olives: To provide extra crunch and flavor.
- Chili Flakes, Cumin, Flaked Red Pepper, Salt And Pepper, Dried Parsley: To season the vegetables and meat.
- White Wine or white vinegar will work
- Ground Beef: Ground turkey will also work.
- Whole Eggs
For The Dough
In this recipe we used the Store-bought pie crust. However, if you’d like to prepare your own dough below are the ingredients you’ll need.
Flour, substitute with gluten free if needed.
- Olive Oil
- Water, warm
- Sour Cream
- Mayonnaise (Optional)
- Pumpkin Seeds
- Garlic Powder
- Dried Cilantro
- Ground Pepper
In a stand mixer, using paddle attachment, whisk butter until fluffy.
Add egg and salt.
In a large bowl, sift the flour and add the flour into whisking mixture in three part.
Change the paddle to the hook.
Add olive oil and warm water.
Knead it for 6 minutes.
Remove it from stand mixer and cover with cling film and rest for an hour in the fridge.
Cooking Method For The Filling:
Cut onions, peppers, green olives. Place a in a bowl and set aside.
Boil eggs for 10 minutes and chop them. Set aside.
In a pan, add olive oil and sauté onions for 5 minutes.
Add peppers and sauté for 5 more minutes.
Season with dried herbs.
Add ground beef, cook until light brown and deglaze with white wine. Then, take it from the heat. Do not overcook as you risk the meat being dry.
Add olives and chopped egg into the mixture.
Homemade Dough For Empanadas:
Divide the dough into 40 gram balls, or roll out the store-bought dough and cut it into 2-3 mm thick circles.
Place the dough onto your hand and add place 40 grams or about 3 tablespoon of the filling in the center of the circle.
Fold in half and close with using fingers.
Crimp the sides. Then use a fork to seal the edge.
Place empanadas onto a baking sheet.
Bake in pre-heated oven at 350 degrees for 20 minutes. The empanadas should be bake until golden.
For Dipping Sauce:
Whisk all the ingredients and season with dried herbs.
The cool, creamy dip included in this recipe is just the thing to complement the powerful flavors inside these Spanish Empanadas.
Using a blend of sour cream and mayonnaise (optional) creates a light base with just a hint of richness, with herbs and seasoning adding a little bit of oomph.
Pumpkin seeds add a satisfying crunch which works beautifully with the succulent empanada filling as well as the buttery pastry case.
While they are best eaten straight out of the oven, you can store any leftover Spanish Empanadas for up to 3 days.
Simply allow them to cool before wrapping them in plastic wrap and keeping in the fridge. If you have any uncooked empanadas, you can also freeze them for up to 3 months.
Feel free to eat your leftovers cold from the fridge if that’s what floats your boat. However, if you would rather have them warm then you can pop them in the oven or microwave until they have reached the desired temperature.
Any uncooked, frozen empanadas can be cooked in the oven straight from the freezer by adding a few minutes to the recipe instructions.
How To Make Vegan Empanadas
To make this recipe vegan, instead of adding instead of egg and minced beef, substitute the ingredients with boiled and sauteed lentil.
Create a basic dough with a few ingredients. To Create the vegan dough, use only use flour, water and salt.
More Pastry Recipes To Enjoy
If you enjoyed this Spanish Empanadas recipe, we recommend trying one of the following ingredients listed below.
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Beef Turnovers Recipe (Spanish Style Empanadas)
Beef Turnovers Filling
- 2 tablespoon Olive Oil
- ⅓ Cup Chopped Onions
- 1 Bell Pepper
- 1 teaspoon Chili Powder
- 2 teaspoon Ground Cumin
- 1 tablespoon Red Pepper Flakes
- ½ Cup White Wine Or white wine vinegar will also work
- 2 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 Lb. Ground Beef Or ground turkey
- ⅓ Cup Green Olives Pitted, chopped
- 4 Large Eggs
- 1 tablespoon Dried Parsley
- 6 Pie Crust We used the Pillsbury Brand
- All-Purpose Flour For Dusting
- 1 Egg For Egg Wash Mixture
- 1 tablespoon Water For Egg Wash Mixture
For Dipping Sauce
- 1 ½ Cup Sour Cream
- 2 tablespoon Pumpkin Seeds
- 2 teaspoon Garlic Powder
- 2 teaspoon Dried Cilantro
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
Cooking Method For The Filling:
- Cut onions, peppers, green olives. Place a in a bowl and set aside.
- Boil eggs for 10 minutes and chop them. Set aside.In a pan, add olive oil and sauté onions for 5 minutes.Add peppers and sauté for 5 more minutes.Season with dried herbs.Add ground beef, cook until light brown and deglaze with white wine. Then, remove it from the heat. Do not overcook as you risk the meat being dry.Add olives and chopped egg into the mixture. Mix well to combine and set aside.
Homemade Dough For Empanadas:
- Divide the dough into 40 gram balls, or roll out the store-bought dough and cut it into 2-3 mm thick circles.Place the dough onto your hand and add place 40 grams or about 3 tablespoon of the filling in the center of the circle.
- Fold in half and close with using fingers.Crimp the sides. Then use a fork to seal the edge.Place empanadas onto a baking sheet.Bake in pre-heated oven at 350 degrees for 20 minutes. The empanadas should be bake until golden.