Empanadas I

Empanadas I

38 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Recipe by  Andrea

“This is a fairly quick and easy recipe for empanadas. A friend recently gave it to me, and my whole family loved them!!! Just about any kind of fruit, including melon, is fine. Or make the meat filling by using your favorite type of meat. Make one of the fillings or double the dough and make both!”

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Adjust Servings

Original recipe yields 10 empanadas



  1. To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
  2. To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
  3. To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
  4. Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

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Reviews (38)

Rate This Recipe


I loved the empanadas but I like the empanadas that my mother makes better. You can also just have cheese for the filling. It tastes soo good that I just had to tell you all. Your Friend, Francisca A.

Eileen in OK

Eileen in OK

I am rating the pastry only, because I made up my own filling. The pastry is very light, and very flaky. Mine didn't brown that well (maybe needs an egg wash?) but tasted fantastic nonetheless. I kept thinking "this would make a great pie crust!" Here's what I filled with: 1/2 lb. Jimmy Dean breakfast sausage, 1 lb. ground beef, 1 boiled yellow bell pepper choppped(left over from stuffed pepper recipe), 1/2 vidalia onion chopped, 2 cloves garlic minced, 1 can diced tomatoes w/lime and cilantro, 2 tsp cumin, 1 tsp coriander, salt and pepper to taste. I had twice as much filling as I needed, so I froze the rest. Hubby and son LOVED it. Yay! My first empanadas! Thank you!



This was a ton of work for a disaster I ended up throwing away. Fault may have been partially mine - I don't work much with dough - but even pulling the filling out and trying to eat it separately didn't work. It was so bland! Didn't taste anything like any of the empanadas I've had. I only made the meat empanadas, but I won't be trying the fruit.

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Amount Per Serving (10 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 19.7 g
  • 30%
  • Carbs
  • 49.7 g
  • 16%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 312 mg
  • 12%

Based on a 2,000 calorie diet



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