Homemade Empanadas

  • Difficulty: Medium
  • one hour and 15 minutes
  • 5 servings

Originally from the Spanish region of Galicia, empanadas are now viewed as a Latin-American treat. The name comes from the Spanish verb empanar, which means wrap in bread. You can make them with lots of fillings, but today we’ve decided to go for a classic filling, one with ground beef and tomato sauce.

Ingredients Needed for Homemade Empanadas

1 tablespoon vegetable oil
1 red onion
1 onion
3 garlic cloves, sliced
1 pound ground beef
1 jalapeno, thinly sliced
1 teaspoon chili powder
1 cup canned tomatoes
2 tablespoons of fresh parsley, chopped
2 cups of flour
1 teaspoon baking powder
3 ounces of butter
1 egg, whisked

How to Cook Homemade Empanadas

  1. Heat the vegetable oil in a skillet over medium heat. Add the onion, the red onion and cook them until softened.
  2. Add the ground beef and cook it until browned.
  3. Season it with jalapeno, chili powder, salt, and pepper.
  4. Pour the canned tomatoes and add the parsley. Simmer for 15 minutes.
  5. Sift the flour through a strainer in a large bowl. Add salt, baking powder, and butter.
  6. Add around 1/4 cup of cold water and mix with your hands to create a smooth, homogenous dough.
  7. Dust your working space with flour and level the dough with a rolling pin.
  8. Use a bowl and knife and make round shapes of dough, around 4 inches (10 cm) in diameter.
  9. Add 2 tablespoons of meat mixture over each round dough. Start from one of the ends and pull over the opposite end, covering the filling.
  10. Pinch the sides with a fork.
  11. Line a baking dish with parchment paper. Lay the empanadas over it. Brush them with eggwash.
  12. Slide the tray into the oven for the next 40 minutes at 400 degrees F/200 degrees C.


  1. I have never had these, but I want to make them to try. could the dough be used for making pies as well:

  2. do you need to let the dough dry for several hours or something? or can you just start rolling it after you’ve mixed it with your hands?

    • Actually, both ways are OK. The dough can be used immediately if you’re in a hurry. However, some say it is better to let the dough for 1 hour (you can even refrigerate it for 1-2 days).

  3. I had some amazing ones in Mexico and they served them with dipping sauces. Any recipes for some sauces you’d recommend? Thanks. Looks yummy

  4. These look so good and very easy to make…they remind me of Cornish Pasties we used to have back home in England…

  5. in the process now of making these had to add more butter and water to have a dough consistency! will follow up with results later

  6. Absolutely delicious!! Diffidently saving this recipe for a party. The dough was easy to make and nice and fluffy ! My oldest son agrees! Cant wait to make these again and try a new filling! Thank you

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