How to make empanadas is easier than you think. If you’re not sure you can do it, I’m here to tell you that you can! I use store-bought dough as a shortcut, but it doesn’t compromise the taste. The filling is all homemade and super yummy. Today, I’m giving you two options for the filling. A classic ground beef one as well as a vegetarian option of spinach and mushroom. I usually make both, because half of my family is vegetarian while the other half loves meat. Whatever you decide, you won’t be disappointed.
Let’s talk filling: Ground beef or vegetarian?
The ground beef filling is more classic and you will almost always find this as an option wherever empanadas are sold. This filling is pretty straightforward to make. The spinach & mushroom filling is something I came up with for a vegetarian option. I was looking for something hearty, filling, and full of flavor. The combination of mushrooms and spinach is perfect.
How to make the ground beef filling:
You begin with sautéing onion until it’s soft and then you add minced garlic and half of a jalapeño pepper. To that, you add your spices and tomato paste to add some depth of flavor. Next, you add the ground beef and break that up until it’s in small pieces. Let the beef cook until it is no longer pink and cooked through. Once the beef is cooked add the roasted bell peppers and stir the mixture until it’s combined. Now it’s ready to be stuffed into the empanada dough.
How to make the spinach and mushroom filling:
You begin by sautéing the onion until soft then you add the mushrooms and spices and cook until the mushrooms start to brown. Next, you’ll add in some minced garlic and then deglaze the pan with a splash of white wine. After that, you add the spinach and let that wilt down. There will be a lot of spinach, but don’t worry it will cook down. Let the filling cool slightly and then it’s ready to go inside the empanada dough.
Empanada Dough:
Empanada dough is not hard to make, but I prefer to save some time and buy store-bought empanada disks. My local store only carries the Goya brand, but if you prefer another brand go for it! If you have a homemade dough that you know and love, feel free to use it for this recipe.
How to stuff and form the empanada dough:
Working one at a time, place the empanadas dough or disks on a parchment-lined baking sheet. This recipe will fill 10 disks, but unfortunately only 8 will fit on a baking sheet. So either bake in batches or use two baking sheets.
Using a measuring cup, scoop 1/4 cup filling onto half of the disk. Then sprinkle with some cheese. Next, carefully fold the dough over the filling to create a half-moon/taco shape. Using your fingers press the edges together. Now, use the tip of a fork to press and seal the edges tightly together. Brush the empanadas with egg wash and then cut a small slit on top of each so the steam can escape. (Just like you would a pie crust). They are ready for the oven. Bake for 15-17 minutes until puffed up and lightly golden brown.
Put all of the empanadas on a large platter and serve my homemade Chimichurri sauce alongside for dipping.
Here are some other recipes you might enjoy!
Easy Black Bean & Rice Enchiladas
How to make Empanadas
Making homemade empanadas are easier than you think. I use store-bought dough as a shortcut, but the filling is all homemade. Two options here- classic ground beef filling or vegetarian filling of spinach & mushroom. Both are delicious and worth the effort.
Ingredients
Beef Empanada Ingredients:
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1/2 jalapeño, minced (ribs and seeds removed)
- 12 oz ground beef (patted dry with a paper towel)
- 1/2 tsp dried oregano
- 1/2 tsp dried paprika
- 1/2 tsp dried cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp tomato paste
- 1/4 cup roasted red bell peppers, diced (from a jar) *see note
- 8 oz. Monterey Jack cheese, grated
- 1 package of store bought empanadas disks defrosted (usually refrigerated or frozen)
- 1 egg lightly beaten for egg wash
Spinach & Mushroom Empanada Ingredients:
- 1/4 cup onion, diced
- 8 oz baby Bella mushrooms, roughly chopped into small pieces
- 1/4 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic, minced
- 2 tbsps white wine to deglaze pan
- 5 oz spinach, roughly chopped
- 8 oz. Monterey Jack cheese, grated
- 1 package of store bought empanadas disks defrosted (usually refrigerated or frozen)
- 1 egg lightly beaten for egg wash
Ingredients for Chimichurri:
- 1 oz or about 1/2 bunch of flat leaf Italian parsley, minced
- 2 cloves of garlic, finely minced
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup extra virgin olive oil (or more if needed to thin out)
Instructions
Beef Empanada Directions:
1. Warm olive oil in a large pan. Add onions and sauté until soft about 5 minutes.
2. Add garlic and jalapeño cook for about 30 seconds until fragrant.
3. Add tomato paste and stir to combine. Let this cook for about 2 minutes giving the tomato paste a chance to cook.
4. Add ground beef that has been patted dry with a paper towel to remove excess moisture.
5. Add spices to the beef and use a wooden spoon to break up the meat into small pieces. Continue to break it up and stir until everything is combined and the beef is in small pieces. Then allow cooking for about 5 minutes until no longer pink.
6. Remove from the heat and add the red peppers. Stir to combine. Let cook a bit before filling empanada dough disks.
7. Preheat oven to 450 degrees. Line a baking sheet with parchment paper
8. Make an egg wash by combining 1 egg and 1 tbsp of water in a small bowl. Beat to combine.
9. Separate empanada disks and layout on the baking sheet. Only 8 will fit on the baking sheet. So either use 2 baking sheets or bake in two batches.
10. Scoop 1/4 cup of beef filling onto half of the dough. Top with cheese. Carefully fold empanada dough over filling and press the edges together. Using the tip of the fork press down and seal the two edges tightly together.
11. Brush each empanada with egg wash or olive oil, then cut a small slit in the top of each empanada so the steam can release
12. Bake until puffed and light golden brown for about 15-17 minutes.
Spinach & Mushroom Empanada Directions:
1. Warm olive oil in a large pan. Add onion and sauté for about 3 minutes.
2. Add mushrooms, oregano, thyme, salt, and pepper. Stir to combine. Cook about 8 minutes until mushrooms are lightly browned. Avoid stirring constantly so the mushrooms can brown.
3. Add garlic and cook for about 30 seconds, just until fragrant.
4. Add white wine to deglaze the pan. Use a spoon to scrape up any bits stuck to the bottom of the pan.
5. Add spinach and stir to combine. It will seem like there is way too much spinach, but it will wilt down and be ok. Once the spinach is wilted down and is combined with mushrooms turn off the heat and let cool slightly before filling empanada disks.
6. Preheat oven to 450 degrees. Line a baking sheet with parchment paper
7. Make an egg wash by combining 1 egg and 1 tbsp of water in a small bowl. Beat to combine.
8. Separate empanada disks and layout on baking sheet. Only 8 will fit on the baking sheet. So either use 2 baking sheets or bake in two batches.
9. Scoop 1/4 cup of beef filling onto half of the dough. Top with cheese. Carefully fold empanada dough over filling and press the edges together. Using the tip of the fork press down and seal the two edges tightly together.
10. Brush each empanada with egg wash or olive oil, then cut a small slit in the top of each empanada so the steam can release.
11. Bake until puffed and light golden brown for about 15-17 minutes.
Serve warm with chimichurri sauce on the side.
Directions for Chimichurri:
1. In a bowl, combine all the ingredients up to the olive oil. Stir together to combine.
2. Next, whisk the olive oil in until fully combined.
3. Taste and adjust for seasonings. Add more oil if you want a thinner consistency.
4. Enjoy!
Notes
If you would like to roast your own red bell peppers feel free! I just like the jarred ones as an easy short cut that doesn't compromise flavor.
Storebought empanada dough is usually found in the refridgerated section of the grocery store. Sometimes even in the frozen section. Both are fine to use, just be sure to defrost the dough the night before if its frozen.
