Empanadas with Flaky Crust

There’s nothing quite like biting into an empanada and hearing that satisfying crunch before your teeth sink into a warm, savory filling. These empanadas with a flaky crust are everything you want in a handheld pie—crisp, golden, buttery pastry wrapped around a flavorful, seasoned center. They’re cozy, versatile, and destined to disappear fast from any table.

The Beauty of a Buttery, Flaky Pocket

Empanadas walk the line between comfort food and culinary art. And when they come with a crust that’s truly flaky, each bite becomes something magical. The pastry shatters gently as you bite in, giving way to a spiced, meaty center that warms you from the inside out. Serve them at gatherings, for dinner, or as a snack—trust me, they’ll vanish fast.

A Journey Through Latin Tradition

Empanadas trace their roots across Latin America, Spain, and even parts of the Philippines. Though fillings and dough styles vary by region, what unites them is the concept: a stuffed pastry designed to be portable, satisfying, and full of flavor. This flaky version leans on a buttery dough similar to pie crust, echoing influences from Argentina and Spain, where the shell is as celebrated as the filling.

Why This Recipe Wins Every Time

You’re going to love these empanadas for so many reasons. Here’s why they deserve a spot in your kitchen:

Versatile: Fill them with beef, chicken, veggies, or even sweet ingredients.

Budget-Friendly: Uses pantry staples and basic proteins.

Quick and Easy: Easier than they look, especially with a food processor.

Customizable: Make them spicy, cheesy, or mix in your favorite herbs.

Crowd-Pleasing: Portable and perfect for sharing.

Make-Ahead Friendly: Freeze uncooked empanadas for later.

Great for Leftovers: Use leftover meats and veggies to fill them up.

Little Secrets for Perfect Flaky Crust

Flaky crust isn’t just luck—it’s technique. Follow these tips for the crispiest results:

• Keep your butter cold. That’s what creates those signature flakes.
• Don’t overwork the dough—handle it just enough to bring it together.
• Chill the filled empanadas before baking for 15 minutes to prevent spreading.
• Brush with egg wash for that golden, glossy finish.
• Use a fork to crimp and seal edges tight.

Tools That’ll Help You Get There

You don’t need much, but a few key tools make the process smoother.

Food Processor or Pastry Cutter: To work the butter into the flour efficiently.

Rolling Pin: For rolling out the dough evenly.

Circle Cutter or Bowl: To cut uniform dough rounds.

Baking Sheet: Lined with parchment for even browning.

Pastry Brush: For applying that shiny egg wash finish.

Ingredients You’ll Need for Dough and Filling

These ingredients come together to form buttery, crisp pastries with a rich, savory heart.

For the Dough:

1. All-Purpose Flour: 2½ cups – The base for a tender, flaky crust.
2. Unsalted Butter: 1 cup (cold, cubed) – Creates flakiness and richness in every bite.
3. Salt: 1 teaspoon – Balances the dough flavor.
4. Ice Water: 6–8 tablespoons – Keeps butter from melting while bringing the dough together.
5. Egg Yolk: 1 – Adds richness and helps bind.

For the Filling:

6. Ground Beef: 1 pound – The hearty core of the empanada.
7. Onion: 1 small, diced – Adds sweetness and depth.
8. Garlic: 2 cloves, minced – A bold base flavor.
9. Paprika: 1 teaspoon – Adds warmth and a gentle smokiness.
10. Cumin: ½ teaspoon – Earthy flavor that complements the beef.
11. Salt and Pepper: to taste – Essential for balance.
12. Hard-Boiled Egg: 1, chopped (optional) – Traditional and adds richness.
13. Olives: ¼ cup, chopped (optional) – Brings a salty contrast.
14. Egg (for egg wash): 1, beaten – For golden, glossy tops.

Ingredient Swaps That Work

Need to flex the ingredients? No problem:

Butter: Use shortening for extra tenderness.

Ground Beef: Swap with shredded chicken or sautéed mushrooms.

Paprika: Use chili powder for a spicier kick.

Olives: Try capers or omit entirely.

Egg Yolk: Replace with yogurt or sour cream in the dough.

Highlighting the Heroes

Unsalted Butter: The star of the dough. It’s what gives the pastry its flakiness and golden crisp.

Ground Beef: A juicy, flavorful filling that balances perfectly with the rich crust.

Let’s Bake Some Empanadas!

Take it step by step and soon your kitchen will smell like pure comfort.

1. Preheat Your Equipment:
   Set your oven to 375°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a food processor or bowl, mix flour and salt. Add cold butter and pulse or cut in until the mixture resembles coarse crumbs. Add egg yolk and ice water a little at a time until dough comes together. Wrap and chill for 30 minutes.
3. Prepare Your Cooking Vessel:
   While the dough chills, heat a skillet over medium heat. Sauté onion and garlic until soft, then add beef, paprika, cumin, salt, and pepper. Cook until browned. Let it cool slightly. Stir in chopped egg and olives if using.
4. Assemble the Dish:
   Roll out chilled dough to about ⅛ inch thick. Cut circles 4 to 5 inches wide. Place 1–2 tablespoons of filling in the center of each. Fold over and seal edges with a fork.
5. Cook to Perfection:
   Place on baking sheet. Brush tops with beaten egg. Bake for 25–30 minutes or until golden brown.
6. Finishing Touches:
   Let cool slightly on a wire rack before serving.
7. Serve and Enjoy:
   Serve warm with chimichurri, salsa, or a simple salad on the side.

The Crust is the Star—But the Filling Sings Too

Each bite gives you contrast: the crisp, flaky exterior yields to a savory, juicy center. The buttery crust flakes beautifully without being dry, while the filling bursts with warming spices and tender meat. It’s comfort and craft all rolled into one.

Tips to Keep in Your Back Pocket

Want to make it even better? Try this:

• Add a pinch of sugar to the dough for subtle sweetness.
• Chill the filled empanadas for 15 minutes before baking for cleaner shape.
• Use parchment paper for crisp bottoms.
• Make smaller ones for bite-sized party snacks.

Avoid These Common Pitfalls

A few small missteps can impact texture—here’s what to watch out for:

• Warm butter in dough: Makes the crust tough. Keep it cold.
• Overfilling: Leads to leaks. Stick to 1–2 tablespoons.
• Skipping egg wash: You’ll miss out on that golden finish.
• Opening the oven too often: Let them bake undisturbed for flakiest results.

Nutrition Breakdown

Servings: 10 empanadas
Calories per serving: 290

Note: These are approximate values.

How Much Time Does It Take?

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Make-Ahead and Keep It Fresh

Empanadas are the perfect make-ahead treat. Here’s how:

• Unbaked empanadas can be frozen on a tray, then stored in a zip-top bag for up to 2 months.
• Bake from frozen—just add 5–7 minutes to the baking time.
• Store baked empanadas in the fridge for up to 4 days and reheat in the oven.

How to Serve Them Up Right

Whether snack or meal, presentation counts:

• Serve with chimichurri or tomato salsa on the side.
• Plate with a fresh green salad for balance.
• Add a few lime wedges for a citrusy pop.

What to Do with Extras

Don’t let any go to waste. Here’s how to use leftovers:

• Chop and toss into a breakfast scramble.
• Reheat in the toaster oven for a crisp snack.
• Pair with soup for a cozy lunch.

Extra Tips for a Pro Finish

A little know-how goes a long way:

• Work the dough in small batches to keep it cold.
• Use a ruler to cut perfect rounds.
• Store dough in the fridge between rolling sessions.

Make It Party-Worthy

Turn them into a showstopper:

• Arrange on a wooden board with dipping sauces.
• Sprinkle with flaky salt just before serving.
• Serve in a linen-lined basket for rustic flair.

Variations to Try Next Time

Switch things up with these ideas:

• Spinach and Cheese: A creamy vegetarian option.
• Chicken Tinga: Smoky, saucy pulled chicken.
• Sweet Empanadas: Fill with apples, cinnamon, and sugar.
• Cheesy Jalapeño: Add shredded cheese and a spicy kick.
• Breakfast Style: Scrambled eggs, chorizo, and potatoes.

FAQ’s

Q1: Can I make the dough ahead?

Yes! It stores well wrapped in the fridge for up to 3 days.

Q2: Can I use store-bought dough?

Definitely, just choose pie crust or empanada wrappers.

Q3: Can I fry these instead of baking?

Yes, deep fry at 350°F until golden brown.

Q4: What sauces pair well?

Chimichurri, salsa, or even sour cream work great.

Q5: How do I freeze them?

Place uncooked empanadas on a tray, freeze, then store in a sealed bag.

Q6: Can I make them gluten-free?

Yes, use a gluten-free flour blend for the dough.

Q7: Can I reheat in the microwave?

Better to use an oven or toaster oven for crispness.

Q8: What if I don’t have a cutter?

Use a bowl or glass to cut your dough rounds.

Q9: Are these good for kids?

Yes! They love the crispy outside and flavorful filling.

Q10: Can I make mini empanadas?

Absolutely—just adjust bake time slightly shorter.

Conclusion

Empanadas with a flaky crust are the kind of recipe that feels like a hug in food form. They’re fun to make, endlessly flexible, and guaranteed to please just about everyone at the table. Whether it’s your first time making dough or you’re already an empanada fan, this version will win your heart one buttery bite at a time.

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