Recipe video above. This dough is easy to work with and comes together in seconds using a good processor. While I really encourage you to make the dough, you'll still get an excellent empanada fix making this with store-bought puff pastry or shortcrust pastry.Empanada dough adapted from Kevin Is Cooking and the filling is based on the New York Times Cooking Beef Empanadas recipe (I found the flavour a bit mild and too dry, so I tweaked).

Easy recipe for delicious caprese empanadas with tomato, mozzarella and basil

Flaky or crispy bread covers a delicious mixture of meat, veggies and spices- YUM. We've rounded up some of the most appetizing empanada recipes right here!

These golden and flaky fried vegan cheese empanadas are simple to make, delicious, and make the perfect party food or snack!

These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.

These Beef Empanadas are popular street food in Central and South America and are super easy to make at home in about 30 minutes. Bringing the flavors of Latin America to your table, any night of the week.

Kulinarya’s theme for the month of March 2010 is EMPANADA. This Spanish influenced dish is always a favourite in parties and as a snack. Filipino Empanada can be sweet or savoury and usually fried as most Filipinos doesn’t have an oven at home. I tried to be daring during the week and attempted the Ilocano Empanada, twice…. both were miserable failures and went straight to the bin. One thing I’ve learned, no recipes in the web works and if you don’t have the right ingredients for the filling, forget about it. Wait till you can go back to the Philippines and eat all the Ilocano Empanadas you want. For those who are not aware of Ilocano Empanadas, they are deep fried big crispy orange empanadas, filled with mung (monggo) beansprout, shredded unripe papaya/pawpaw, Ilocano longganisa and whole egg, served with Ilocano native vinegar…..just thinking about it makes me drool! My plan B was this Pork Empanada Recipe, with buttery pastry and savoury/sweet filling, what more could you want….so sinful, I tell you! FILIPINO FRIED PORK EMPANADA FILLING INGREDIENTS: 2 tbspn cooking oil 2 cloves garlic, minced 1 tomato, diced (optional) 1 large onion, diced 1/2 kg pork mince 1/8 cup tomato sauce 1 knorr pork cube 1/4 tspn salt/pinch of pepper 1/4 cup sultanas or raisins 1/2 cup frozen peas (thawed) 2 medium potatoes, diced 1/8 cup water 1 1/2 tspn sugar PASTRY INGREDIENTS: 3 cups plain flour 1/4 cup white sugar 1/2 tspn baking powder 1/2 tspn table salt 250g butter, cubed 1/4 cup cold water 1 egg *oil for deep frying *used U.S Measuring Cups & Spoons COOKING PROCEDURE: ~ Sauté garlic and onion, then add diced tomato, cook till it’s soft. Add in pork mince, pork cube, tomato sauce and salt/pepper, keep stirring the mixture to break up the clumps and once the mince is partly cooked, add the potatoes and water, cook for 5 minutes in medium heat. Stir the mixture often while you are cooking it. ~ Combine the diced carrots and raisins, cook for a further 10 minutes. In the last 2 minutes, stir in the peas and sugar. The filling mixture should have hardly any liquid. Taste and adjust the seasoning to your liking. Let it cool down before using the filling. ~ Combine all the pastry dry ingredients in a large bowl. Add in the cubes of butter. Rub in the cubes of butter into the dry ingredients until it resembles fine breadcrumbs. ~ Add in the egg and water to the buttered ingredients and knead till you have a smooth dough ball. Texture wise, it should feel like a smooth play dough. Line a large chopping board with a sheet of baking paper, dust it with spare plain flour. To avoid the dough sticking to your hands, dip your hands into some plain flour. Grab approximately 1/4 cup size dough and place in on the baking paper, flatten with a rolling pin until you have 0.5 cm thickness. ~ Place 1/8 cup of filling on the upper side of the pastry. Fold the lower side of the pastry over the filling and make sure you firmly pressed the dough that surrounds the edge of your encased filling. Trim the excess, leave a 1.5cm round edge to fold. ~ With floured hands, crimp the round edge, slightly flatten the dough edge before folding each turn. Once you have reached the end, tuck the last fold on the back, you can dab a bit of water to make it stick nicely. ~ Place the uncooked empanadas in a floured flat tray. Repeat steps 6 to 9 till you have finished your dough. ~ Heat cooking oil in a medium saucepan and fry the empanadas, 3 pieces at a time at medium-high. Make sure you keep on flipping the empanadas so that they will not get burned. Be gentle on handling the empanadas as the pastry is very delicate. ~ Drain the cooked empanadas in a large bowl lined with kitchen paper towels. Serve your Filipino Pork Empanadas while still warm. BUSOG! SARAP! TIPS: You can add chopped boiled eggs in your cooked filling. I refrigerate my filling overnight before I make my empanadas as I find it less messy when I fill up my flatten dough. If you have any excess filling without the boiled egg, you can freeze it and use it again when you feel you want to cook some more empanadas. You can buy Knorr pork cubes in any Filipino Stores.

Embark on a culinary adventure with Baked Beef Empanadas, a classic dish that brings the rich flavors of seasoned beef encased in a golden, flaky crust. These empanadas are the perfect blend of savory filling and buttery pastry, offering a delicious and satisfying experience with every bite.

This recipe for beef empanadas Argentinas are going to give you a little taste of South America. Using homemade empanada dough and an easy ground beef filling, these appetizers are sure to become a family favorite!

In this post, We’ll share the traditional piroshki recipe, tell you about the origins of this delicious snack, show you the most common variations, and of course give you a few insightful preparation tips.

Rissois de atum are crescent-shaped pastries that are filled with creamy tuna filling, dipped in bread crumbs and fried until golden brown. Rissois make the perfect snack or appetizer!

These air-fryer empanadas cook up golden-crisp in the air fryer. The simple filling of peppers and ground beef pairs beautifully with chimichurri sauce.

This dough is suitable for veritab pies as well as waffles for a gourmet breakfast. Note that for the waffles, I recommend adding an egg and powdered spices to the mixture. These additions will confer a lighter texture to your waffles.

This delicious recipe for Keema Samosa is the perfect handheld snack. Filled with a bright, spicy, and smoky meat filling and fried to crispy golden perfection, you will love this tasty and savory patti samosa appetizer.

These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.

Golden Brown Juicy Beef Parcels - Learn How to Make This Classic Snack

This dough is suitable for veritab pies as well as waffles for a gourmet breakfast. Note that for the waffles, I recommend adding an egg and powdered spices to the mixture. These additions will confer a lighter texture to your waffles.

Deliciously elegant, golden, Cheesy French Pinwheels just may be one of the easiest appetizers you'll whip up in your kitchen!

Your family will love these Puerto Rican empanadas. They make a great appetizer for a party or are perfect for a weeknight supper!

These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.

These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!

Baked Empanadas filled with shredded chicken, green peas, potatoes, carrots and onions wrapped in a mildly sweet flaky pastry. Perfect for snacks or light meals!

A combination of textures—meaty and soft on the inside and crispy on the outside—make these empanaditas a crowd pleaser.

Golden crisp pastry encasing a fragrant chicken filling with pumpkin and spices.

Making empanadas is a simple and easy task that can be done by almost anyone. Follow these simple steps to make perfect empanadas every time.

Ground beef, peas, carrots and spices wrapped in a flaky puff pastry shell and baked to perfection.

This traditional beef and mushroom combo is infused with aromatic rosemary and garlic.