i have been looking for a good empanada recipe and this one comes close. i made it with pie crust, which was ok, but i hope to find empanada dough and try it again!


  • 1/2 tablespoon extra virgin olive oil
  • 1/4 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 pound ground beef, pork, chicken or turkey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon allspice
  • 1/8 teaspoon dried thyme
  • Pinch ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes *optional
  • sea salt and freshly ground black pepper
  • 1/4 cup frozen corn, defrosted
  • 1/4 cup shredded white Cheddar
  • 6 store-bought (6-inch) empanada wrappers ~ if you can’t find empanada wrappers, try samosa wrappers, pie crusts or pizza dough
  • 1 egg, lightly beaten


In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the meat, spices, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool.

Preheat the oven to 375 degrees F.

Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.

original recipe from Cooking for  Real: Bay Ridge Empanadas


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