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    12 Flaky Empanada Dough Delicious Recipes

    Summer JenkinsBy Updated:No Comments18 Mins Read

    Venture into the world of flaky, buttery empanada dough with these 12 delicious recipes that promise to turn your kitchen into a Latin American bakery. Whether you’re craving savory fillings or sweet surprises, our roundup has something for every palate. Perfect for gatherings or a cozy night in, these empanadas are sure to impress. Keep reading to discover your next favorite recipe!

    Beef and Cheese Empanadas

    Beef and Cheese Empanadas

    Hey, you know those days when you crave something crispy, cheesy, and utterly satisfying? Beef and cheese empanadas are your answer—flaky pastry stuffed with savory beef and melty cheese, perfect for any time of the day.

    Ingredients

    • 1 lb ground beef
    • 1 cup shredded cheddar cheese
    • 1/2 cup diced onions
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 package (14 oz) pre-made empanada dough
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
    2. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onions and cook until translucent, about 3 minutes.
    3. Add 1 lb ground beef to the skillet. Cook until browned, breaking it into small pieces with a spoon, about 5 minutes.
    4. Season the beef with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool slightly.
    5. Unroll the empanada dough on a floured surface. Cut into 6-inch circles using a round cutter or a bowl.
    6. Place a spoonful of the beef mixture and a sprinkle of cheddar cheese on one half of each dough circle. Leave a small border around the edges.
    7. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
    8. Brush the tops of the empanadas with beaten egg for a golden finish.
    9. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.

    Voilà! These empanadas come out with a perfect crunch and a gooey, flavorful center. Serve them with a side of salsa or guacamole for an extra kick.

    Chicken Empanadas with Creamy Cilantro Sauce

    Chicken Empanadas with Creamy Cilantro Sauce

    Believe it or not, these chicken empanadas with creamy cilantro sauce are easier to make than you think, and they’re absolutely packed with flavor. Perfect for a quick dinner or a fun party appetizer, they’re sure to impress.

    Ingredients

    • 2 cups shredded cooked chicken
    • 1 cup shredded Monterey Jack cheese
    • 1/2 cup diced onion
    • 1/4 cup chopped cilantro
    • 1 tsp ground cumin
    • 1/2 tsp salt
    • 1 package (14 oz) empanada dough discs
    • 1 egg, beaten
    • 1/2 cup sour cream
    • 2 tbsp lime juice
    • 1 garlic clove, minced

    Instructions

    1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
    2. In a large bowl, mix the shredded chicken, Monterey Jack cheese, diced onion, chopped cilantro, ground cumin, and salt until well combined.
    3. Place a dough disc on a flat surface, spoon 2 tablespoons of the chicken mixture onto the center, fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal. Tip: If the edges aren’t sealing, dab them with a bit of water.
    4. Arrange the empanadas on the prepared baking sheet, brush the tops with beaten egg for a golden finish, and bake for 20-25 minutes until golden brown.
    5. While the empanadas bake, whisk together the sour cream, lime juice, and minced garlic in a small bowl to make the creamy cilantro sauce. Tip: For a smoother sauce, blend the ingredients in a food processor.
    6. Serve the empanadas hot with the creamy cilantro sauce on the side for dipping. Tip: For an extra kick, add a pinch of cayenne pepper to the sauce.

    So there you have it—crispy, flaky empanadas with a tender, flavorful filling, paired with a tangy, creamy sauce that brings it all together. Try serving them with a side of black beans and rice for a complete meal that’s anything but ordinary.

    Spinach and Cheese Empanadas

    Spinach and Cheese Empanadas
    Just imagine biting into a crispy, golden empanada filled with gooey cheese and vibrant spinach. You’re going to love how these little pockets of joy bring a burst of flavor to your table, perfect for any occasion.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, cold and cubed
    • 1/4 cup ice water
    • 1 cup spinach, finely chopped
    • 1 cup shredded mozzarella cheese
    • 1/2 cup ricotta cheese
    • 1 egg, beaten
    • 1 tbsp olive oil

    Instructions

    1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Tip: Keep your butter cold for flakier dough.
    3. Add 1/2 cup cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
    4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Add water a tablespoon at a time to avoid making the dough too wet.
    5. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 6-inch circles.
    6. In a bowl, combine 1 cup chopped spinach, 1 cup mozzarella, and 1/2 cup ricotta. Spoon 2 tbsp of the mixture onto each dough circle.
    7. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork.
    8. Brush each empanada with 1 beaten egg for a golden finish. Tip: Egg wash is key for that perfect golden color.
    9. Bake for 20-25 minutes, or until golden brown and crispy.

    Vibrant and cheesy, these empanadas are a delight with their crispy exterior and soft, flavorful filling. Serve them with a side of salsa or a dollop of sour cream for an extra kick.

    Sweet Potato and Black Bean Empanadas

    Sweet Potato and Black Bean Empanadas

    Unbelievably delicious and perfect for any occasion, these Sweet Potato and Black Bean Empanadas are a game-changer. You’ll love how the flavors come together in every bite.

    Ingredients

    • 2 cups mashed sweet potatoes
    • 1 cup black beans, rinsed and drained
    • 1/2 cup diced onion
    • 2 tbsp olive oil
    • 1 tsp ground cumin
    • 1/2 tsp salt
    • 1 package (14 oz) empanada dough
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
    2. In a skillet over medium heat, warm 2 tbsp olive oil. Add 1/2 cup diced onion and cook until translucent, about 5 minutes.
    3. Stir in 1 tsp ground cumin and cook for another minute until fragrant.
    4. Add 2 cups mashed sweet potatoes and 1 cup black beans to the skillet. Mix well and cook for 5 minutes. Season with 1/2 tsp salt.
    5. Roll out the empanada dough on a floured surface. Cut into circles using a 5-inch cutter.
    6. Place a spoonful of the sweet potato mixture in the center of each dough circle. Fold over and seal the edges with a fork.
    7. Brush the tops of the empanadas with beaten egg for a golden finish.
    8. Bake for 20-25 minutes, or until the empanadas are golden brown.

    Here’s the deal: these empanadas are crispy on the outside, with a creamy, flavorful filling that’s downright addictive. Serve them with a side of avocado crema for an extra touch of deliciousness.

    Shrimp and Avocado Empanadas

    Shrimp and Avocado Empanadas

    Mmm, imagine biting into a crispy, golden empanada filled with creamy avocado and succulent shrimp. It’s the perfect blend of textures and flavors that’ll have you reaching for seconds. And the best part? They’re surprisingly easy to make at home.

    Ingredients

    • 1 cup all-purpose flour
    • 1/2 tsp salt
    • 1/4 cup cold butter, cubed
    • 3 tbsp ice water
    • 1/2 lb shrimp, peeled and deveined
    • 1 ripe avocado, diced
    • 1/4 cup red onion, finely chopped
    • 1 tbsp lime juice
    • 1/2 tsp cumin
    • 1/4 tsp chili powder
    • 1 egg, beaten
    • 2 tbsp vegetable oil

    Instructions

    1. In a large bowl, mix 1 cup all-purpose flour and 1/2 tsp salt.
    2. Add 1/4 cup cold butter, cubed, and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
    3. Gradually add 3 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
    4. Wrap the dough in plastic and chill for 30 minutes.
    5. While the dough chills, cook 1/2 lb shrimp in a pan over medium heat until pink, about 2 minutes per side. Let cool, then chop.
    6. In a bowl, combine the chopped shrimp, 1 ripe avocado diced, 1/4 cup red onion, 1 tbsp lime juice, 1/2 tsp cumin, and 1/4 tsp chili powder.
    7. Preheat oven to 375°F and line a baking sheet with parchment paper.
    8. Roll out the dough on a floured surface to 1/8-inch thickness and cut into 6-inch circles.
    9. Spoon the shrimp and avocado mixture onto one half of each circle, leaving a border.
    10. Brush the edges with 1 beaten egg, fold over, and seal with a fork. Tip: Ensure the edges are well-sealed to prevent filling from leaking.
    11. Brush the tops with the remaining beaten egg and bake for 20-25 minutes, until golden brown. Tip: For extra crispiness, brush with 2 tbsp vegetable oil before baking.

    Now, these empanadas boast a flaky crust with a juicy, flavorful filling that’s just irresistible. Serve them with a side of spicy mayo or a fresh salad for a complete meal that’s sure to impress.

    Pork and Apple Empanadas

    Pork and Apple Empanadas

    Kickstart your culinary adventure with these Pork and Apple Empanadas, a delightful twist on the classic that combines savory and sweet in every bite. Perfect for any occasion, they’re sure to impress with their flaky crust and juicy filling.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, chilled and diced
    • 1/4 cup ice water
    • 1 tbsp olive oil
    • 1 lb ground pork
    • 1 medium apple, peeled and diced
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1 egg, beaten

    Instructions

    1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup diced unsalted butter, blending until the mixture resembles coarse crumbs.
    2. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
    3. Wrap the dough in plastic and refrigerate for 30 minutes.
    4. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb ground pork, cooking until no longer pink, about 5 minutes.
    5. Stir in 1 diced apple, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Cook for another 3 minutes, then remove from heat.
    6. Preheat oven to 375°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
    7. Spoon the pork and apple mixture onto each circle. Fold over and seal edges with a fork. Tip: For a golden finish, brush the empanadas with 1 beaten egg before baking.
    8. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for 5 minutes before serving to avoid burns.

    Ready to enjoy, these empanadas offer a crispy exterior with a tender, flavorful filling inside. Serve them with a side of sour cream or a fresh salad for a complete meal.

    Mushroom and Goat Cheese Empanadas

    Mushroom and Goat Cheese Empanadas

    You’re going to love these Mushroom and Goat Cheese Empanadas. They’re the perfect blend of earthy mushrooms and creamy goat cheese, all wrapped up in a flaky crust.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, cold and cubed
    • 1/4 cup ice water
    • 1 tbsp olive oil
    • 1 cup mushrooms, finely chopped
    • 1/2 cup goat cheese, crumbled
    • 1/4 tsp black pepper
    • 1 egg, beaten

    Instructions

    1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
    2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
    3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
    4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
    5. While the dough chills, heat 1 tbsp olive oil in a pan over medium heat. Add 1 cup finely chopped mushrooms and cook until they release their moisture and become golden, about 5 minutes.
    6. Remove the pan from heat and stir in 1/2 cup crumbled goat cheese and 1/4 tsp black pepper. Let the mixture cool slightly.
    7. Preheat your oven to 375°F (190°C).
    8. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
    9. Place a spoonful of the mushroom and goat cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork.
    10. Brush the empanadas with 1 beaten egg for a golden finish. Tip: Egg wash gives them a beautiful color and shine.
    11. Bake on a parchment-lined baking sheet for 20-25 minutes, or until golden brown. Tip: Let them cool for a few minutes before serving to avoid burns.

    Kick back and enjoy these empanadas warm, with their crispy exterior giving way to a rich, flavorful filling. They’re fantastic with a side of spicy aioli for dipping.

    Corn and Cheese Empanadas

    Corn and Cheese Empanadas

    Veg out with these Corn and Cheese Empanadas—your new go-to for a quick, satisfying bite. They’re crispy, cheesy, and just the right amount of sweet from the corn, making them perfect for any time of day.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, chilled and cubed
    • 1/4 cup cold water
    • 1 cup corn kernels, fresh or frozen
    • 1 cup shredded mozzarella cheese
    • 1/4 cup cream cheese
    • 1 egg, beaten
    • 1 tbsp olive oil

    Instructions

    1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup cubed unsalted butter, using your fingers to blend until the mixture resembles coarse crumbs.
    3. Gradually add 1/4 cup cold water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
    4. On a floured surface, roll the dough to 1/8-inch thickness. Cut into 4-inch circles.
    5. In a skillet over medium heat, warm 1 tbsp olive oil. Add 1 cup corn kernels, cooking for 3 minutes until slightly softened. Let cool.
    6. Mix the corn with 1 cup shredded mozzarella and 1/4 cup cream cheese. Spoon 1 tbsp of filling onto each dough circle.
    7. Fold the dough over the filling, sealing edges with a fork. Brush with beaten egg for a golden finish. Tip: Ensure edges are well-sealed to prevent filling from leaking.
    8. Bake for 20-25 minutes until golden brown. Tip: Let them cool for 5 minutes before serving to avoid burns.

    Ready to dig in? These empanadas boast a flaky crust with a gooey, savory-sweet center. Serve them with a side of salsa or avocado crema for an extra kick.

    Chocolate and Banana Empanadas

    Chocolate and Banana Empanadas

    Delicious doesn’t even begin to describe these chocolate and banana empanadas. Imagine biting into a crispy, flaky crust only to find a gooey, sweet center that’s just begging to be devoured. You’re going to love how simple they are to make, too.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter, chilled and diced
    • 1/4 cup cold water
    • 1/2 cup mashed ripe bananas
    • 1/4 cup chocolate chips
    • 1 tbsp sugar
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    2. In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs.
    3. Gradually add the cold water, stirring until a dough forms. Tip: Don’t overwork the dough to keep it flaky.
    4. On a floured surface, roll out the dough to 1/8-inch thickness and cut into 4-inch circles.
    5. In a small bowl, mix the mashed bananas and chocolate chips.
    6. Place a tablespoon of the banana-chocolate mixture in the center of each dough circle.
    7. Fold the dough over the filling to create a half-moon shape and seal the edges with a fork.
    8. Brush the tops of the empanadas with the beaten egg and sprinkle with sugar. Tip: This gives them a beautiful golden color.
    9. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for a few minutes before serving to avoid burns.

    Kick back and enjoy these empanadas warm, when the chocolate is still melty and the bananas are at their sweetest. They’re perfect with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.

    Pumpkin Spice Empanadas

    Pumpkin Spice Empanadas

    You know that feeling when autumn hits and all you want is something warm, spicy, and delicious? That’s exactly what these Pumpkin Spice Empanadas are all about. Perfect for cozy mornings or as a sweet treat any time of day.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter, cold and cubed
    • 1/4 cup granulated sugar
    • 1/2 tsp salt
    • 1/4 cup ice water
    • 1 cup pumpkin puree
    • 1/4 cup brown sugar
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1 egg, beaten

    Instructions

    1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/2 tsp salt until the mixture resembles coarse crumbs.
    2. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Don’t overmix to keep the dough tender.
    3. Wrap the dough in plastic and chill for 30 minutes.
    4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    5. In another bowl, combine 1 cup pumpkin puree, 1/4 cup brown sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
    6. Roll out the dough to 1/8-inch thickness and cut into 4-inch circles.
    7. Spoon 1 tbsp of the pumpkin mixture onto each circle, fold over, and seal the edges with a fork. Tip: For a golden finish, brush the empanadas with 1 beaten egg before baking.
    8. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for 5 minutes before serving to avoid burns.

    So there you have it—flaky, buttery crust with a warmly spiced pumpkin filling that’s just begging to be enjoyed. Serve them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

    Caramelized Onion and Blue Cheese Empanadas

    Caramelized Onion and Blue Cheese Empanadas

    Craving something savory with a twist? These caramelized onion and blue cheese empanadas are your next kitchen adventure, combining sweet, tangy, and crispy in every bite.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, cold and cubed
    • 1/4 cup ice water
    • 2 large onions, thinly sliced
    • 2 tbsp olive oil
    • 1 tbsp brown sugar
    • 1/2 cup crumbled blue cheese
    • 1 egg, beaten

    Instructions

    1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
    2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
    3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: If the dough feels too dry, add a teaspoon more water at a time.
    4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
    5. While the dough chills, heat 2 tbsp olive oil in a pan over medium heat. Add 2 thinly sliced large onions and cook until soft, about 10 minutes.
    6. Stir in 1 tbsp brown sugar and continue cooking until the onions are caramelized, about 20 minutes. Let cool.
    7. Preheat your oven to 375°F (190°C).
    8. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
    9. Place a spoonful of caramelized onions and 1/2 cup crumbled blue cheese in the center of each circle. Fold over and seal the edges with a fork.
    10. Brush the empanadas with 1 beaten egg for a golden finish. Tip: For extra crispiness, brush the tops with a little more egg wash.
    11. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for a few minutes before serving to avoid burning your mouth.

    With a flaky crust and a gooey, flavorful filling, these empanadas are a crowd-pleaser. Serve them with a side of arugula salad for a light, balanced meal.

    Jalapeno and Cheddar Empanadas

    Jalapeno and Cheddar Empanadas

    Perfect for when you’re craving something spicy and cheesy, these Jalapeno and Cheddar Empanadas are a game-changer. You’ll love how the flavors come together in every bite.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, chilled and diced
    • 1/4 cup ice water
    • 1 cup shredded cheddar cheese
    • 2 jalapenos, finely diced
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt until combined.
    3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
    4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: If the dough is too dry, add a little more water, one tablespoon at a time.
    5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter to cut out circles.
    6. In a small bowl, mix 1 cup shredded cheddar cheese and 2 finely diced jalapenos.
    7. Place a spoonful of the cheese and jalapeno mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
    8. Brush the tops of the empanadas with 1 beaten egg for a golden finish. Tip: For extra crispiness, you can brush the empanadas with melted butter instead of egg.
    9. Bake for 20-25 minutes, or until the empanadas are golden brown. Tip: Let them cool for a few minutes before serving to avoid burning your mouth.

    Warm, flaky, and packed with a spicy kick, these empanadas are perfect on their own or with a side of cool sour cream for dipping. Try serving them at your next game night for a crowd-pleasing snack.

    Conclusion

    Concluding our culinary journey, these 12 flaky empanada dough recipes offer a treasure trove of flavors waiting to be explored. Perfect for any home cook looking to spice up their meal rotation, each recipe promises delicious results. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest. Happy baking!

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