Homemade Empanadas With Tortillas

Before diving into specific recipes, understand the architecture. Whether you're using a store-bought flour tortilla or a from-scratch masa dough, every great empanada lives or dies on four non-negotiable principles: dry filling, cold filling, aggressive sealing, and correct cooking temperature. Master these and the specific recipe almost doesn't matter.

1. Prepare and cool your filling completely.

Hot filling creates steam inside a sealed empanada, which turns your crispy shell into a soggy disaster. Cook your filling, spread it on a sheet pan or plate, and refrigerate for at least 30 minutes — ideally an hour. This isn't optional. As Kenji López-Alt explains in his Colombian empanada work, the filling must be "completely cooled before assembly" for both food safety and structural stability.

2. Manage moisture before it manages you.

Wet fillings are the enemy. If your filling has sauce, chill it until the sauce firms up slightly. If you're using cheese, use low-moisture varieties (block mozzarella, not fresh). If you're using olives, rinse them — Bon Appétit's Gaby Melian learned this the hard way, producing "super salty" empanadas from unrinsed olive brine. Cornstarch in the filling (1 tablespoon per 2 lbs of meat) is a professional trick that binds moisture and prevents the dreaded soggy bottom.

3. Warm your tortillas before folding.

Cold, stiff tortillas crack. Microwave flour tortillas for 20–30 seconds before filling. If they've been sitting in the fridge for a while, wrap them in a damp paper towel first. This single step prevents the frustration of torn edges and structural failure during folding. Note: corn tortillas are categorically wrong for this application — their brittleness makes them structurally incompatible with the folding process.

4. Seal like you mean it.

A flour-and-water paste (3 tablespoons flour + 3 tablespoons water, whisked smooth) applied to the edge before folding creates a stronger bond than water alone. Press firmly with a fork along the entire edge, or use the traditional repulgue twist if you want to go full Argentine. Any gap is a failure point where filling escapes and oil infiltrates.

5. Cook at the right temperature.

For pan-frying: medium-high heat, enough oil to come halfway up the empanada. For deep-frying: start at 375°F, maintain between 325–375°F throughout. For baking: 400–425°F for 18–22 minutes. Too low and you get greasy, pale, sad empanadas. Too high and the exterior burns before the interior heats through.

6. Rest before serving.

Two minutes on a wire rack (not paper towels, which trap steam) lets the shell set and prevents the filling from erupting when bitten. This is the step everyone skips and everyone regrets skipping.

> Pro Tip: "You have to be very, very attentive to the way you seal it" when cheese is involved, warns Gaby Melian of Bon Appétit's test kitchen. Melted cheese creates steam that can blow out a weak seal and cause dangerous oil splatter. Double-crimp cheese empanadas.

These recipes use store-bought flour tortillas as the vessel, eliminating dough-making entirely. The result isn't a compromise — it's a different (and often superior) product for weeknight cooking: thinner shell, crispier exterior, faster execution.

Time: 15 min prep / 5 min cook | Difficulty: Easy | Yield: 10 empanadas | Est. Macros: ~28g protein / 22g carbs / 14g fat per empanada

This is the recipe that converts skeptics. The cornstarch in the filling is the move that separates this from every mediocre ground-beef empanada you've ever had — it binds the moisture from the meat and seasoning into a cohesive, sliceable filling that doesn't turn your tortilla into a wet rag. The taco seasoning shortcut is unapologetic and correct: it's a pre-balanced spice blend that delivers consistent results without measuring eight individual spices.

Key Ingredients:

• 10 × 5-inch flour tortillas (room temperature)
• 2 lbs ground beef (80/20 for flavor; leaner meat needs more seasoning)
• 1 tbsp taco seasoning (homemade or store-bought)
• 1 tbsp cornstarch
• ⅓ cup water
• 3 tbsp all-purpose flour + 3 tbsp water (for sealing paste)
• Neutral oil for frying (vegetable or canola)

The Method:

1. Brown the beef over medium-high heat, breaking it up thoroughly. Drain excess fat — leave about 1 tablespoon for flavor.
2. Add taco seasoning, cornstarch, and ⅓ cup water to the pan. Stir and cook over medium heat for 2–3 minutes until the liquid is absorbed and the mixture looks glossy and cohesive. The cornstarch will thicken everything into a filling that holds its shape. Spread on a plate and refrigerate for 20–30 minutes minimum.
3. Warm tortillas in the microwave for 20–30 seconds (wrap in damp paper towel if they seem dry). Mix flour and water into a smooth paste.
4. Fill and seal: Place 2–3 tablespoons of cooled filling on one half of each tortilla, leaving a ½-inch border. Brush the border with flour paste, fold over into a half-moon, and press firmly with a fork along the entire edge.
5. Pan-fry in ½ inch of oil over medium-high heat, 2–3 minutes per side until deep golden brown. Don't crowd the pan — work in batches of 3–4. Alternatively, brush both sides with oil and bake at 375°F for 8–10 minutes, flipping halfway.
6. Rest on a wire rack for 2 minutes before serving.

The hack: Use a cookie scoop (2-tablespoon size) to portion filling consistently. Every empanada gets the same amount, they all cook evenly, and you don't end up with three overstuffed ones and four sad, empty ones.

Source: Created by Diane — 5/5 rating, 20-minute total time

Time: 15 min active | Difficulty: Easy | Yield: 4 servings (2 empanadas each) | Est. Macros: ~19g protein / 35g carbs / 18g fat per serving

Kenji López-Alt's quesadilla fritas technique — shallow-frying flour tortillas in enough oil that the surface blisters and bubbles — is directly transferable to empanadas and produces a texture that standard pan-frying simply cannot replicate. The surface becomes crackly and blistered rather than just golden, with a structural integrity that holds up to aggressive dipping. This is the technique that makes tortilla empanadas feel like a restaurant dish rather than a home shortcut.

Key Ingredients:

• 4 × 8-inch flour tortillas
• 4 oz grated Jack, cheddar, or Oaxacan string cheese
• 2–3 pickled jalapeños, finely minced
• 2 tbsp fresh cilantro, chopped
• 3 tbsp vegetable oil (for shallow frying)
• For chipotle crema: 1 canned chipotle in adobo + 1 tbsp adobo sauce + ½ cup Mexican crema (or 3 tbsp sour cream + 1 tbsp milk)

The Method:

1. Make the crema first: Blend or mash chipotle pepper with adobo sauce into the crema until smooth. Set aside — this keeps in the fridge for a week and improves with time.
2. Fill the tortillas: Distribute cheese over one half of each tortilla, leaving a small border. Add minced jalapeños and cilantro over the cheese. Fold firmly in half, pressing to compact the filling.
3. Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until shimmering. The oil should be deep enough to come about ¼ inch up the side of the folded tortilla.
4. Fry both folded tortillas simultaneously (or in batches if your pan is smaller). Cook 1–2 minutes per side, shaking the pan gently, until the surface is golden brown and visibly blistered and puffed. The blistering is the goal — it indicates the surface moisture has cooked off and you're getting direct Maillard browning.
5. Transfer to paper towels, sprinkle with kosher salt immediately, and rest 1 minute.
6. Cut into wedges, drizzle with chipotle crema, garnish with extra cilantro.

The hack: For a heartier version, add 1–2 oz of shredded rotisserie chicken, cooked black beans, or sautéed mushrooms to the cheese mixture before folding. The technique scales to any filling — the key is keeping the filling relatively dry so the tortilla can blister properly.

Source: Serious Eats — Quesadilla Fritas.com/quesadilla-fritas) by J. Kenji López-Alt

Time: 20 min active | Difficulty: Easy-Medium | Yield: 4 servings | Est. Macros: ~38g protein / 35g carbs / 25g fat per serving

The radish-fennel salsa is the move here — it's the kind of unexpected, sophisticated accompaniment that makes people ask for the recipe. Cured Spanish chorizo (not fresh Mexican chorizo) is fully cooked, so it just needs a quick sear to release its paprika-stained oils, which then coat the cheese and create a filling that tastes like it took significantly more effort than it did. This is the recipe you make when you want to impress someone without actually working hard.

Key Ingredients:

• 4 × 8-inch flour tortillas
• 8 oz Spanish-style cured chorizo, cut into ½-inch cubes
• 2 cups mixed grated cheddar and pepper Jack (8 oz total)
• 2 scallions, thinly sliced
• 1 tbsp olive oil, divided
• For the salsa: 5 radishes (diced) + ½ fennel bulb (diced, plus fronds) + 2 scallions + ½ cup cilantro + ½ jalapeño (minced) + 2 tbsp fresh lime juice + salt and pepper

The Method:

1. Make the salsa first so the flavors can meld: toss radishes, fennel, scallions, cilantro, and jalapeño together. Add lime juice, season with salt and pepper. Set aside — it improves as it sits.
2. Sear the chorizo in ½ tablespoon olive oil over medium-high heat until browned, about 3 minutes. Remove with a slotted spoon to paper towels. The rendered chorizo fat in the pan is flavor gold — don't discard it.
3. Build the empanadas: Sprinkle about 1 oz cheese over half of each tortilla. Scatter chorizo and scallions over the cheese, then top with remaining cheese (cheese on both sides of the filling = better melt and structural adhesion). Fold in half.
4. Cook in the remaining chorizo fat plus the second ½ tablespoon of olive oil over medium-high heat, about 4 minutes per side until lightly browned and crisp. Work in batches if needed; hold finished empanadas in a 250°F oven on a baking sheet.
5. Cut into wedges and serve with the radish-fennel salsa.

The hack: Pre-shredded cheese works fine here — the chorizo fat provides enough moisture and flavor that the cheese quality matters less than in a simpler preparation.

Source: Serious Eats — Chorizo Quesadillas by Emily and Matt Clifton

Time: 25 min active | Difficulty: Easy | Yield: 10 empanadas | Est. Macros: ~24g protein / 26g carbs / 12g fat per empanada

The tortilla empanada method's greatest strength is its filling flexibility, and this combination — shredded rotisserie chicken, refried beans, and cheese — demonstrates why. The beans act as a moisture barrier between the chicken and the tortilla, the cheese binds everything together, and the whole thing can be assembled in under 30 minutes. This is the recipe that makes sense to double and freeze.

Key Ingredients:

• 10 × 5-inch flour tortillas
• 2 cups shredded rotisserie chicken
• ½ cup refried beans (canned is fine)
• 1 cup shredded Monterey Jack or low-moisture mozzarella
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 3 tbsp flour + 3 tbsp water (sealing paste)

The Method:

1. Mix the filling: Combine shredded chicken, refried beans, cheese, cumin, garlic powder, and smoked paprika. Season aggressively with salt and pepper — the filling should taste slightly over-seasoned on its own, because the tortilla will mute it. Refrigerate for 20 minutes.
2. Warm tortillas 20–30 seconds in the microwave. Mix flour and water into sealing paste.
3. Fill and seal: 2–3 tablespoons of filling per tortilla, brush border with paste, fold, and fork-crimp firmly.
4. For baking: Brush both sides with oil, arrange on a parchment-lined sheet pan, bake at 400°F for 18–20 minutes, flipping once at the 10-minute mark. For pan-frying: medium-high heat, ½ inch oil, 2–3 minutes per side.
5. For freezing: Assemble completely, place on a parchment-lined sheet pan, freeze until solid (about 2 hours), then transfer to zip-lock bags. Cook from frozen at 375°F for 20–25 minutes, or pan-fry from frozen over medium heat with a lid on for the first 5 minutes.

The hack: The refried beans aren't just filler — they're a moisture management tool. They create a barrier that prevents chicken juices from saturating the tortilla during cooking. This is why bean-and-cheese empanadas hold their texture better than pure meat versions.

Source: Adapted from Created by Diane filling variation guidance

These recipes require making dough, but each one has a specific reason to justify the extra effort: a distinctive texture, a traditional technique, or a flavor profile that store-bought tortillas simply cannot replicate.

Time: 25 min prep / 40 min cook + 50 min cooling/chilling | Difficulty: Medium | Yield: 10 empanadas | Est. Macros: ~14g protein / 28g carbs / 24g fat per empanada

The cream cheese pastry is the revelation here. It comes together in a food processor in under 2 minutes, rolls out without cracking, and produces a rich, pliant crust that's more forgiving than any traditional lard-based dough. The filling — ground beef with green olives, raisins, and a touch of honey — is the classic Argentine sweet-savory combination that makes empanadas from that country taste unlike anything else. The raisins are non-negotiable; they're not a quirk, they're the point.

Key Ingredients:

• For the pastry: 8 tbsp unsalted butter (room temp) + 4 oz cream cheese (room temp) + ¼ cup heavy cream + 1½ cups + 2 tbsp all-purpose flour + ½ tsp coarse salt
• For the filling: 1 lb ground beef + 1 small onion (chopped) + 1 small green bell pepper (chopped) + 1 tsp ground cumin + ¾ cup pimento-stuffed green olives (sliced, rinsed) + ¾ cup raisins + 1 tsp honey + hot sauce to taste
• 2 large eggs, separated (whites into filling, yolks for egg wash)

The Method:

1. Make the pastry: Process butter, cream cheese, and cream in a food processor until combined. Add flour and salt, pulse until dough just comes together. Divide into 2 disks, wrap in plastic, refrigerate at least 30 minutes (up to overnight — bring out 15 minutes before rolling if chilled overnight).
2. Make the filling: Sauté onion and bell pepper in olive oil over medium heat until translucent, 3–4 minutes. Raise to high heat, add beef, cook until browned, 5–7 minutes. Add cumin, cook 1 minute. Add rinsed olives, raisins, honey, salt, pepper, and hot sauce. Cook until liquid evaporates, about 4 more minutes. Cool completely in the refrigerator. Once cold, stir in egg whites (they bind the filling and add richness).
3. Roll and cut: On a floured surface, roll dough to about ⅛-inch thick. Cut 5-inch circles using an overturned bowl. Gather scraps, re-roll once.
4. Fill and seal: Place ¼ cup filling on one side of each circle. Wet edges with water, fold over, pinch, and crimp with a fork. Chill assembled empanadas for a few minutes. Prick tops twice with a fork (steam vents).
5. Egg wash and bake: Beat egg yolks with 1 tablespoon water. Brush over each empanada. Bake at 375°F for 20–25 minutes until deep golden brown.
6. Rest 5 minutes before serving. These freeze beautifully after baking — reheat in a 350°F oven for 12 minutes.

The hack: The cream cheese pastry is the shortcut within the from-scratch method. It requires no cold butter cutting, no ice water management, and no resting anxiety. It's essentially a foolproof pie dough that happens to make exceptional empanadas.

Source: Serious Eats — Beef Empanadas via Lucinda Scala Quinn's Mad Hungry

Time: 40 min prep / 20 min cook + 30 min rest | Difficulty: Medium-Hard | Yield: 20–24 empanadas | Est. Macros: ~12g protein / 22g carbs / 18g fat per empanada

This is the recipe that justifies making dough from scratch. The butter is infused with Spanish paprika and crushed red pepper before being worked into the flour, producing a dough with a golden-red hue and a subtle sweetness that develops during the overnight rest. The three-cheese filling — tybo (or Monterey Jack), fontina, and young goat cheese — with potato and onion is the Salta street food standard, and the llajwa (a raw grated tomato hot sauce) is the condiment that makes everything click. Kevin Vaughn developed this recipe after multiple research trips to Salta, Argentina, and it shows.

Key Ingredients:

• For the dough: 100g unsalted butter + 1 tsp Spanish paprika (pimentón dulce) + 1 tsp crushed red pepper flakes + 2 tbsp Diamond Crystal kosher salt + 220ml warm water + 500g all-purpose flour
• For the filling: 1 medium yellow onion (¼-inch dice) + 1 small russet potato (100g, ¼-inch dice) + 150g tybo or Monterey Jack (diced) + 100g fontina (shredded) + 100g semi-hard goat cheese (shredded) + 1 tbsp minced pickled chile + 1 tbsp pickle juice + 1 tbsp crushed red pepper flakes
• For the llajwa: 3 large ripe plum tomatoes + 2 Scotch bonnet peppers (very finely diced) + 1 tsp kosher salt + 1 tbsp extra-virgin olive oil
• Neutral oil for frying

The Method:

1. Infuse the butter: Melt butter over medium heat, add paprika and red pepper flakes, whisk 20 seconds until fragrant. Remove from heat. Dissolve salt in warm water separately.
2. Make the dough: Add flour to a large bowl, make a well, pour in infused butter, mix with a fork until sandy. Gradually add salted water, mix with hands until smooth, 2–3 minutes. Do not over-knead — too much gluten development creates hard shells. Cover with a damp towel, rest 30 minutes at room temperature (or overnight in the fridge for deeper flavor).
3. Make the filling: Sauté onion in olive oil over medium-low heat until soft and translucent, 8–10 minutes. Separately, simmer diced potato in salted water until just tender, about 3 minutes (Yukon Gold works if you can't find the traditional variety). Drain and cool both. Once cool, combine with all three cheeses, pickled chile, pickle juice, and red pepper flakes.
4. Make the llajwa: Halve tomatoes horizontally. Grate cut-side down on the large holes of a box grater — the flesh grates off, the skin stays in your hand. Discard skin. Stir in finely diced Scotch bonnet, salt, and olive oil. Taste and adjust.
5. Shape and fill: Divide dough in half. Press or roll to ½-inch thick, dust with flour, roll to about ⅛-inch. Cut 5-inch circles. Place filling in center, fold, and seal with the repulgue braid or fork crimp.
6. Fry in neutral oil at 375°F, maintaining 325–375°F throughout. Fry until golden and the shell is completely dry-looking, about 4–5 minutes. Serve immediately with llajwa.

The hack: The overnight dough rest isn't just about flavor — it relaxes the gluten so the dough rolls out without springing back. If you're making these for a party, make the dough the night before and the filling the morning of. Assembly takes 30 minutes and frying takes 20.

Source: Serious Eats — Empanadas de Queso by Kevin Vaughn

Time: 60 min active + 45 min chilling | Difficulty: Medium | Yield: 12 small empanadas | Est. Macros: ~4g protein / 33g carbs / 14g fat per empanada

Kenji López-Alt's masa harina-and-flour hybrid dough is the technical achievement here — the masa adds a subtle corn flavor and a slightly more tender bite than all-purpose flour alone, while the shortening creates a flaky, fryable shell. The filling is the kind of thing that sounds odd on paper (chipotle + capers + Madras curry powder?) and tastes completely inevitable in practice. The cilantro sauce is bright, spicy, and acidic enough to cut through the richness of the fried dough.

Key Ingredients:

• For the dough: 2 cups (10 oz) all-purpose flour + 1 cup (5 oz) masa harina + 1 tbsp kosher salt + 8 tbsp vegetable shortening + ½ to ¾ cup ice cold water
• For the filling: 2 medium potatoes (½ lb, ¼-inch dice) + 1 medium onion (finely diced) + 2 cloves garlic (grated) + 1 canned chipotle in adobo (finely chopped, ~1 tbsp) + 1 tbsp adobo sauce + 2 tbsp capers (drained, roughly chopped) + ½ tsp Madras curry powder + 2 tbsp minced cilantro
• For the sauce: 2 cups cilantro leaves and stems + 1 green bird chile or serrano + 1 clove garlic + 2 tbsp lime juice + ¼ cup water

The Method:

1. Make the dough: Pulse half the flour, all the masa harina, and salt in a food processor 3 times. Add shortening in chunks, pulse in 1-second bursts until it resembles wet sand, about 12 pulses. Add remaining flour, pulse 4 times. Transfer to a bowl, add ½ cup cold water, knead until a slightly tacky ball forms. Add more water 1 tablespoon at a time if needed. Wrap and refrigerate at least 45 minutes.
2. Make the filling: Boil diced potatoes in heavily salted water until tender, about 8 minutes. Drain. In the same pan, heat olive oil over medium-high, sauté onion until softened (4 minutes), add garlic (30 seconds), then add chipotle, adobo sauce, capers, curry powder, and potatoes. Stir and lightly mash. Season with salt, stir in cilantro. Spread on a plate and cool completely.
3. Make the sauce: Blend cilantro, chile, garlic, lime juice, and water until smooth. Season with salt. This keeps refrigerated for 3 days.
4. Shape: Divide dough into 12–16 pieces. Roll each to a 3½–4½-inch round (or use a tortilla press). Place a few teaspoons of filling in the center, brush edges with water, fold, and crimp.
5. To bake: Brush with oil, bake at 400°F on parchment-lined sheets for 30 minutes until golden. To fry: Heat 2 quarts oil to 350°F, fry in batches of 6, agitating occasionally, about 4 minutes until golden.
6. Serve with cilantro sauce.

The hack: The tortilla press mentioned in the recipe is genuinely useful here — it produces perfectly even rounds in seconds. Place the dough ball between two pieces of plastic produce bag (cut from a zip-lock), press, and peel off. No sticking, no tearing, consistent thickness every time.

Source: Serious Eats — Smoky Potato and Caper Empanadas by J. Kenji López-Alt

Time: 45 min active | Difficulty: Medium-Hard | Yield: 12–15 empanadas | Est. Macros: ~18g protein / 28g carbs / 16g fat per empanada

The guiso — a cooked-down tomato base that serves as the aromatic foundation — is the technique that separates Colombian empanadas from every other style. It's not just a sauce; it's a flavor-concentrating step that creates umami depth before any protein is added. Kenji López-Alt's research into Colombian street food identified chicken bouillon as the key seasoning element that home cooks consistently underestimate: it provides a savory backbone that salt alone cannot replicate. These are fried, always, because that's the tradition.

Key Ingredients:

• For the guiso: 2 tbsp tomato paste + 1 medium onion (finely minced) + 3 scallions (minced) + ¼ cup cilantro (minced) + 2 cloves garlic (minced) + 1 tsp smoked paprika + 1 tsp chicken bouillon powder
• For the filling: 1 lb ground beef + 2 medium Yukon Gold potatoes (¼-inch dice, cooked until just tender) + salt to taste
• For the dough: 2 cups masa harina + 1½ cups warm water + 1 tsp salt (adjust water as needed for smooth, playdough-like consistency)
• For the ají: ½ white onion (finely minced) + ½ cup cilantro (minced) + 1–2 fresh chiles (minced) + ½ cup salted water

The Method:

1. Build the guiso: Heat a tablespoon of oil over medium heat. Add tomato paste and cook, stirring constantly, for 2–3 minutes until it darkens slightly and smells caramelized (this is the key step — raw tomato paste tastes flat; cooked tomato paste tastes complex). Add onion, scallions, garlic, and cilantro. Cook until softened, 5 minutes. Add paprika and chicken bouillon. This is your flavor base.
2. Cook the filling: Add ground beef to the guiso, breaking it up over medium-high heat until cooked through. Add cooked Yukon Gold potato pieces. Season aggressively — Kenji notes that Colombian empanadas are "really highly seasoned" street food meant to be eaten without additional condiments. Cool completely.
3. Make the masa dough: Microwave water for 15–20 seconds to warm slightly. Dissolve salt in water. Gradually add to masa harina, mixing constantly. Rest 20 minutes. The dough should feel like "moist, smooth playdough" — if it cracks when pressed, add warm water 1 tablespoon at a time.
4. Shape: Divide into golf ball-sized portions. Press between plastic wrap or in a tortilla press to 4-inch rounds. Place 1–2 tablespoons of filling in the center, fold, and seal by pressing edges firmly together (the masa seals without paste — just firm pressure).
5. Fry at 375°F, starting temperature, maintaining 325–375°F. Fry until the shell is completely golden and dry-looking, 4–6 minutes. The shell should puff slightly and look completely dry — this is how you know the masa is cooked through.
6. Make the ají: Combine minced onion, cilantro, and chiles with salted water. No acid needed — the salt water is the medium. Serve alongside.

The hack: Refrigerating masa dough for extended periods actually dries it out, even covered. Make the dough within an hour of assembly. If it dries slightly, knead in a tablespoon of warm water.

Source: Technique synthesized from Kenji López-Alt's Colombian empanada research and Serious Eats — Types of Empanadas by Naomi Tomky

Time: 35 min active | Difficulty: Medium | Yield: 8–10 empanadas | Est. Macros: ~15g protein / 30g carbs / 12g fat per empanada

Venezuelan empanadas made from arepa flour (masarepa/P.A.N.) do something that no other empanada does: they puff dramatically during frying, creating an airy, crispy shell with a hollow interior that cradles the filling. This inflation effect happens because the thin corn dough traps steam, which expands and creates the characteristic balloon-like texture. The technique is identical to making arepas — if you've made Kenji's cheese-stuffed Colombian arepas, you already understand the dough.

Key Ingredients:

• 2 cups masarepa (white or yellow — white is traditional for empanadas)
• 1½ cups warm water (plus more as needed)
• 1 tsp vegetable oil
• 1 tsp kosher salt
• For cheese filling: ½ lb low-moisture mozzarella or queso blanco, sliced or grated
• For pabellón filling: ½ cup shredded beef (braised or leftover) + ¼ cup black beans (cooked, drained) + 2 tbsp fried sweet plantain pieces
• Neutral oil for deep frying (2 quarts)

The Method:

1. Make the dough: Combine masarepa, water, oil, and salt. Knead until smooth and supple — the dough should not crack when pressed. If edges crack, add water 1 tablespoon at a time. Rest 5 minutes covered.
2. Shape: Divide into 8–10 balls. Working on a cutting board with plastic wrap, flatten each ball into a 5-inch round, about ¼-inch thick. The thickness matters — too thin and the shell tears; too thick and it won't puff properly.
3. Fill: Place 2–3 tablespoons of filling on one half of each round, leaving a ½-inch border. Fold over and seal by pressing edges firmly together. Smooth any cracks with wet fingers.
4. Fry in oil heated to 350°F. The empanadas will sink initially, then rise and begin to puff. Fry 4–6 minutes, turning once, until golden brown and fully puffed. The puffing is the visual cue that the dough is cooked through.
5. Drain on paper towels and serve immediately — these do not hold well. The puffed shell deflates within minutes.

The hack: Kenji's cheese-stuffed arepa technique applies directly here: char the shaped empanadas briefly in a buttered skillet before frying to develop flavor on the exterior, then finish in the fryer. It adds 5 minutes but creates a more complex crust.

Source: Technique from Serious Eats — Cheese-Stuffed Colombian Arepas by J. Kenji López-Alt, adapted for Venezuelan empanada format per Serious Eats — Types of Empanadas

Time: 45 min active + 1 hour baking | Difficulty: Medium | Yield: 8–10 slices | Est. Macros: ~22g protein / 35g carbs / 18g fat per slice

This is the original — the large, two-crust baked pie from Galicia, Spain, that spawned every hand-held empanada in Latin America. It's not a hand pie; it's a full pie sliced into squares, and it's the most practical format for feeding a crowd. The yeasted dough is more forgiving than pastry dough, and the tuna-onion-pepper filling is the classic combination that's been made in Galicia for centuries. It's also the format that makes the most sense when you want empanada flavor without the labor of individual assembly.

Key Ingredients:

• For the dough: Standard yeasted bread dough (2¼ tsp active dry yeast + 1 cup warm water + 3 cups all-purpose flour + 1 tsp salt + 2 tbsp olive oil)
• For the filling: 2 large onions (thinly sliced) + 2 green bell peppers (thinly sliced) + 2 cans oil-packed tuna (drained) + 3 tbsp olive oil + salt and pepper
• 1 egg (for egg wash)

The Method:

1. Make the dough: Dissolve yeast in warm water, rest 5 minutes until foamy. Mix in flour, salt, and olive oil until a smooth dough forms. Knead 8 minutes. Cover and rise 1 hour until doubled.
2. Make the filling: Cook onions and peppers in olive oil over medium-low heat until completely soft and slightly caramelized, 20–25 minutes. Season well. Cool completely. Fold in drained tuna.
3. Assemble: Divide dough in half. Roll one half to fit a 9×13-inch baking pan. Press into the pan. Spread filling evenly, leaving a 1-inch border. Roll second half of dough and lay over filling. Pinch edges to seal, fold over and crimp.
4. Egg wash the top, cut a few steam vents, and bake at 375°F for 35–40 minutes until deep golden brown.
5. Cool 10 minutes before slicing into squares.

The hack: This is the empanada format that makes the most sense for parties — one large pie feeds 10 people with zero individual assembly. Make it the day before; it reheats beautifully at 350°F for 15 minutes and actually improves overnight as the filling melds with the dough.

Source: Serious Eats — Tapas Recipes referencing Galician Empanada with Tuna, Onion, and Green Bell Pepper Filling

Time: 2 hours 30 min total | Difficulty: Hard | Yield: 15 pieces | Est. Macros: ~8g protein / 28g carbs / 14g fat per piece

This is the recipe for when you want to understand what masa can do when combined with mashed potato. The technique comes from cazuelitas — Mexican fried masa pockets — but the principle translates directly to empanada-format hand pies. The potato-masa dough fries up crisp on the outside with a fluffy, almost donut-like interior, and the mushroom-caramelized onion filling with crème fraîche is the kind of filling that makes people stop mid-conversation. This is a project recipe, not a weeknight recipe.

Key Ingredients:

• For the dough: 1¼ lbs russet potatoes (peeled, cut into 1-inch chunks) + 2¼ cups (8 oz) masa harina + 1 tbsp kosher salt + 1½ cups water
• For the filling: 2 lbs yellow onions (halved, thinly sliced) + 1 lb cremini mushrooms (thinly sliced) + 2 tbsp unsalted butter (divided) + 2 tbsp crème fraîche + salt and pepper
• 2 quarts neutral oil for frying

The Method:

1. Make the filling first (it can be made a day ahead): Cook onions with butter and ½ cup water over medium-high heat, covered, until water evaporates (10 minutes). Uncover, press onions flat, cook without stirring until browned on the bottom (30 seconds), stir, repeat until deeply caramelized, 15–20 minutes total. Set aside. In the same pan, cook mushrooms covered over medium-high heat until they release liquid (8 minutes), then uncover and cook until browned (5–10 more minutes). Combine with onions, stir in crème fraîche, season. Cool completely.
2. Make the dough: Boil potatoes until tender, about 15 minutes. Rice or mash until completely smooth. Whisk masa harina and salt, stir in water to form a dough. Add mashed potatoes and mix until homogenous. Divide into 15 balls.
3. Shape into empanadas: Flatten each ball between plastic wrap to a 4-inch round. Place 2 tablespoons of filling on one half, fold, and seal firmly.
4. Fry in oil at 325°F (the lower temperature is intentional — the potato-masa dough needs more time to cook through than pure masa). Fry in batches of 5, about 6–8 minutes total, until golden brown and the center registers 200°F on an instant-read thermometer.
5. Drain and serve immediately.

The hack: The filling can be made 2 days ahead and refrigerated. The dough must be made fresh — the potato-masa combination doesn't hold well overnight.

Source: Serious Eats — Cazuelitas by Octavio Peña, adapted to empanada format

Time: 30 min active (using pre-made pulled pork) | Difficulty: Easy-Medium | Yield: 20–24 mini empanadas | Est. Macros: ~12g protein / 18g carbs / 10g fat per empanada

The mini format is the party format. Two-bite empanadas disappear faster than full-sized ones, they cook more evenly, and they're easier to eat standing up with a drink in hand. Using pre-made pulled pork (from a previous cook, from a good BBQ joint, or from a quality grocery store) makes this a 30-minute assembly project. The chipotle crema from the quesadilla fritas recipe doubles as the perfect dipping sauce.

Key Ingredients:

• 1 batch cream cheese pastry (from Recipe 5) or 2 packages store-bought pie crust
• 2 cups pulled pork (pre-cooked, shredded)
• ½ cup shredded Monterey Jack
• 2 tbsp BBQ sauce or adobo sauce (to moisten the pork)
• 1 tsp smoked paprika
• Chipotle crema: 1 chipotle in adobo + 1 tbsp adobo sauce + ½ cup sour cream

The Method:

1. Mix the filling: Combine pulled pork, cheese, BBQ or adobo sauce, and smoked paprika. The filling should be moist but not wet. Refrigerate 20 minutes.
2. Roll and cut: Roll dough to ⅛-inch thick. Cut 3-inch circles for mini empanadas.
3. Fill and seal: 1 tablespoon of filling per circle. Wet edges, fold, fork-crimp.
4. Bake at 400°F for 15–18 minutes until golden. Or fry at 350°F for 3–4 minutes.
5. Make the crema: Blend or mash chipotle with adobo sauce into sour cream. Serve alongside.

The hack: Store-bought pie crust (the refrigerated roll-out kind, not the pre-formed shell) is a legitimate substitute for cream cheese pastry in this application. It's slightly less rich but rolls out identically and produces excellent results.

Source: Technique from Serious Eats — Beef Empanadas, filling concept from Serious Eats mini pulled pork empanadas reference

If you learn just 3 recipes, make them:

1. Classic Ground Beef Tortilla Empanadas (for weeknights and meal prep) — The cornstarch-bound filling and flour-paste seal are the two techniques that separate good tortilla empanadas from mediocre ones; once you have them, you can fill these with anything in your refrigerator. 20 minutes total. Created by Diane
2. Salta-Style Argentine Cheese Empanadas with Chile-Infused Dough (for when you want to show off) — The chile-butter dough is the most distinctive empanada shell you can make at home, and the three-cheese filling with potato is the kind of thing that makes people ask if you've been to Argentina. 90 minutes total. Serious Eats
3. Smoky Potato and Caper Empanadas (for vegetarians and flavor adventurers) — The masa-flour hybrid dough is the most versatile from-scratch dough in this guide, and the chipotle-caper-curry filling proves that empanadas don't need meat to be deeply satisfying. 2 hours 45 min total. Serious Eats

What separates the restaurant version from the home version isn't technique — it's seasoning confidence and filling temperature discipline. Professional empanada makers season their fillings to taste aggressively salty on their own, knowing the dough will mute everything by 20–30%. They also never, under any circumstances, fill an empanada with warm filling. The third separator is the accompaniment: a properly made llajwa, ají, or chipotle crema isn't a garnish — it's the flavor component that completes the dish, and skipping it is the single most common reason home empanadas taste flat compared to the ones you remember from a restaurant or a street corner in Buenos Aires.