Delicious Homemade Empanadas: Easy Traditional Recipe

There’s something wonderfully comforting about homemade empanadas—warm pockets of dough filled with a savory meat mixture that feels like a little celebration every time you bite into one. This recipe strikes the perfect balance between a tender, slightly chewy dough and a richly seasoned filling that’s simple enough for weekday dinners but impressive enough for guests. The dough’s gentle olive oil flavor keeps it flaky without overwhelming the filling, while the paprika adds a subtle warmth that makes these empanadas truly stand out. Letting the dough rise fully before shaping helps achieve a soft, airy texture that avoids toughness—a small step that makes a big difference in the final bite.

Whether you’re making them for a family meal or prepping for a gathering, these empanadas hold up well and even taste great the next day. They work equally well baked or pan-fried if you prefer a crispier finish. The recipe keeps things straightforward and uses ingredients commonly found in most kitchens, making it approachable without sacrificing flavor or texture.

Why You’ll Love This Recipe

Classic, approachable recipe with reliable, easy-to-source ingredients
Balanced dough: tender, not tough, thanks to proper rising and olive oil
Flavorful beef filling enhanced with garlic, onion, and ripe tomato
Adaptable technique works both baked or pan-fried for crispy edges
Perfectly portioned—makes about 12 empanadas, ideal for meal prep or sharing
Simple spice mix with smoked paprika adds depth without overpowering

Ingredients

4 cups (500 g) all-purpose flour
1 cup plus 2 tablespoons (250 ml) warm water (about 100°F/38°C)
3.5 tablespoons (50 ml) olive oil, divided
2 teaspoons (10 g) salt
2¼ teaspoons (7 g or one packet) active dry yeast
1 teaspoon (5 g) sugar
10.5 oz (300 g) ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
1 large ripe tomato, peeled and chopped
1 teaspoon sweet smoked paprika
Salt and black pepper, to taste
2 tablespoons (optional) chopped fresh parsley
1 egg, beaten (optional, for brushing)

Ingredient Notes

Flour: Regular all-purpose flour works well here, providing enough structure but keeping the dough soft. Bread flour can be used but may yield a slightly chewier crust.

Yeast: Active dry yeast needs to be dissolved in warm water and proofed for a few minutes to activate—it’s key for a tender, risen dough. Instant yeast could be substituted but adjust by mixing directly into the flour without proofing.

Ground beef: Choose lean ground beef to avoid excess grease leaking out during cooking. You can also swap it for ground chicken or turkey, but cook times might need slight adjustment.

Paprika: Sweet smoked paprika adds a lovely smoky depth, but regular sweet paprika or even a pinch of chili powder works as a substitute to suit your taste.

Tomato: Peeling the tomato prevents any tough skin texture and helps the filling meld nicely when cooked down.

Kitchen Tools Needed

Large mixing bowl
Measuring cups and spoons
Whisk or fork (for dissolving yeast)
Large skillet or frying pan
Rolling pin
Baking sheet
Pastry brush (optional)
Clean kitchen towel or plastic wrap

Step-by-Step Instructions

Activate the yeast: In a small bowl, whisk together warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy on top, indicating the yeast is working. If it doesn’t foam, start over with fresh yeast.
Make the dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with 2 tablespoons (30 ml) olive oil. Stir with a spoon or your hands until the dough begins to come together. Transfer to a lightly floured surface and knead for about 10 minutes until smooth and slightly tacky but not sticky.
Let the dough rise: Shape the dough into a ball, oil the mixing bowl lightly and place the dough inside. Cover with a clean kitchen towel and set somewhere warm for about 1 hour or until roughly doubled in size. This step ensures a soft, pliable dough.
Prepare the filling: While the dough rises, heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Sauté the finely chopped onion and garlic until translucent and fragrant, about 5 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned all over and no pink remains (about 7 minutes). Stir in the chopped tomato, paprika, salt, and pepper. Let it simmer gently for 10 minutes until the mixture thickens slightly. Taste and adjust seasoning. Remove from heat and stir in parsley if using. Let cool completely.
Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Shape the empanadas: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 5-inch (12 cm) diameter circle on a lightly floured surface. Place about 2 tablespoons of the cooled filling in the middle of each disk. Fold the dough over to cover the filling and create a half-moon shape. Press the edges firmly to seal, crimping gently with your fingers or a fork to prevent leaks.
Optional egg wash: Place the empanadas on the baking sheet and brush with beaten egg for a glossy, golden crust.
Bake: Bake in the preheated oven for 20–25 minutes or until golden brown and crisp. Remove from oven and cool slightly before serving warm.

Pro Tips

Proof your yeast carefully. If your kitchen is cold, try placing the covered bowl in the oven with just the light on to maintain warmth.
Don’t skimp on kneading; well-kneaded dough will be easier to roll out and won’t tear when folding.
Let the filling cool before filling the dough to prevent it from becoming soggy or steaming the dough.
If the dough feels sticky while rolling, dust lightly with flour, but avoid adding too much flour as it can toughen the dough.
Use a fork or your fingers pressed tightly to seal edges well, preventing any filling from leaking during baking.

Common Mistakes

Using water that is too hot can kill the yeast, so make sure it feels warm to the touch, not scalding.
Overfilling can cause the empanadas to burst open during cooking—stick to about 2 tablespoons of filling.
Not letting the dough rise long enough results in a dense texture. Don’t rush this step.
Baking on a non-lined tray can cause sticking; parchment paper or a silicone mat helps easily lift empanadas.

Variations

Swap the ground beef for ground chicken, turkey, or even finely chopped mushrooms for a vegetarian take.
Add a diced hard-boiled egg or some green olives to the filling for extra traditional flavor.
Spice it up with a pinch of cayenne pepper or some chopped jalapeño in the filling.
Brush empanadas with a garlic butter glaze after baking for a rich finish.

Serving Suggestions

Serve these empanadas warm alongside a fresh green salad, a dollop of sour cream or Greek yogurt, and a simple chimichurri or salsa for dipping. They make a fantastic appetizer or satisfying snack, and pair well with a chilled glass of white wine or soft drink for casual gatherings.

Storage Instructions

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To avoid sogginess, line the container with paper towels to absorb moisture.

Reheating Tips

Reheat empanadas in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and crisp on the outside. Avoid microwaving as it can make the dough chewy or soggy.

Nutrition Estimate (per empanada, based on 12 servings)

Calories: 260
Protein: 12 g
Carbohydrates: 28 g
Fat: 9 g

Recipe Summary

Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Servings: 12 empanadas
Cuisine: Latin American
Course: Snack, Appetizer, Main
Calories: 260 per serving

Frequently Asked Questions

Can I freeze these empanadas?
Yes, freeze them uncooked on a baking sheet first, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for about 30 minutes, adding 5–10 minutes if needed.

Can I make the dough ahead?
Absolutely. Dough can be made in advance, refrigerated for up to 24 hours, then brought to room temperature before rolling.

What if I don’t have fresh tomatoes?
You can replace fresh tomato with a couple of tablespoons of canned diced tomatoes or tomato sauce—just reduce the liquid slightly by cooking longer.

Can these be pan-fried instead of baked?
Yes, pan-frying in a little oil until golden brown is a tasty alternative that yields a crispier empanada.

How do I know when the dough has risen enough?
It should roughly double in size and feel light to the touch—not dense or heavy.

Homemade empanadas are a simple way to bring a touch of Latin flavor to your table without fuss. The dough is soft and tender, the filling perfectly seasoned, and the whole process is straightforward enough to fit into a busy week. Once you get the hang of sealing them properly, these empanadas will quickly become a go-to recipe for family meals and parties alike.