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Empanadas: The Most Delicious Empanada Recipes Collection Tasty and Deliciously Seasoned Meats, Vegetables, and Cheeses Perfectly Prepared Karen Cicero



Table of Contents Conversion Table Abbreviation Table Empanada Dough

Crust 1 Crust 2 Crust 3 Cheese Empanadas Pork Empanadas Venezuelan Chicken Empanadas Baked Empanadas

Pizza Empanadas Argentine Beef Empanadas Tuna Empanadas Cream Cheese, Chicken and Jalapeños Empanadas Chicken Salad Empanada Turkey Empanada Shrimp and Cheese Empanada Vegetarian Empanadas

Asparagus and Goat Cheese Empanada Mushrooms Empanada Eggs and Potato Empanada Sweet Empanadas

Banana Empanada Blueberry and Chocolate Empanada Chicken Empanada

Shredded Chicken Fajita Empanada Chicken Chile Verde Chicken Mushroom Empanadas Southwest Chicken & Black Bean Empanadas

Beef Empanadas

Shredded Beef Empanadas Beef Mushroom Burgundy Empanadas Pepper Steak Empanadas Pork Empanadas

Pork Chili Verde Empanadas Roasted Red Pepper Pork Empanadas BBQ Pork Empanadas Seafood Empanadas

Salmon Dill Empanadas Lemon Rosemary Halibut Empanadas Seasoned Talapia Empanadas Shrimp and Rice Empanadas Halibut Spinach Tomato Empanadas

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Conversions 1/ 2 fl oz = 3 tsp = 1 tbsp = 15 ml 1 fl oz = 2 tbsp = 1/ 8 c = 30 ml 2 fl oz = 4 tbsp = 3/ 4 c = 60 ml 4 fl oz = 8 tbsp = 1/ 2 c = 118 ml 8 fl oz = 16 tbsp = 1 c = 236 ml 16 fl oz = 1 pt = 1/ 2 qt = 2 c = 473 ml 128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

Abbreviations oz = ounce fl oz = fluid ounce tsp = teaspoon tbsp = tablespoon ml = milliliter c = cup pt = pint qt = quart gal = gallon L = liter

Basic Empanada Dough You have some choices when it comes to empanada dough. You can either buy pre-made from the store or you can make it yourself. In either case we thought we should show you how it’s done from scratch. The first crust is your basic crust made from flour. Crust number 2 is best suited for frying. Crust number 3 is the Colombian yellow dough version which is made using cornmeal or masa. This crust is typically used when frying empanadas. Crust #1 Ingredients: 1/3 cup ice water 1 large egg 2 ¼ cups unbleached all-purpose flour Half cup cold unsalted butter (cut into ½ inch cubes)

1 ½ tsp salt 1 tablespoon distilled white vinegar Directions 1. In a large bowl, sieve the flour with salt. 2. Knead in the butter with your hands until the mixture looks crumbly. 3. In a smaller bowl beat the egg together with vinegar and water. 4. To flour mixture, add the egg mixture while stirring with fork until barely incorporated. Don’t mix too much. 5. Put the mixture onto a floured surface Knead with your hand’s heel twice, just enough to make it into a quick dough. 6. Shape the dough into a flat rectangle and wrap it in plastic. Let the dough chill for at least an hour. 7. Split the dough up into 12 equal pieces and turn the pieces into 12 balls. 8. With a lightly floured rolling pin, roll 1 ball out on a floured surface into a 5 inch disc (about 1/ 8 inch thick). 9. Make sure to keep the rest covered with a damp towel while doing this. Do the same with the rest and keep the ones that are done also covered. That’s it; you can now use them to create empanada Crust #2 Ingredients: 3 cups flour 1 tablespoon baking powder 2 teaspoons sugar Pinch of salt ½ cup lard or shortening 1 egg ¾ cup chicken stock Instructions: 1. Combine flour, baking powder, sugar and salt in a large mixing bowl Cut in the lard with a pastry blender until crumbly 2. In another bowl, beat the egg then whisk in the chicken stock 3. Add the egg to the flour and mix. 4. Refrigerate for 30 minutes before use 5. When ready to fill, roll out dough to ¼ inch thickness, and cut into rounds to fill. Crust #3 Ingredients:

1 ½ cups pre-cooked yellow cornmeal 2 cups water 1 tablespoon vegetable oil ½ tablespoon sazon Goya with azafran (mix of garlic, cumin and Mexican saffron) ½ teaspoon salt Instructions: 1. Mix cornmeal, sazon Goya and salt. Add water and oil and mix until a soft dough forms 2. Cover with plastic wrap and set aside to rest at least 20 minutes before filling. When ready to fill, take about 1 ½ tablespoons of dough and make into a ball with your hands 3. Place dough ball between two pieces of plastic and roll out very thin into a circle to fill.

Cheese Empanadas You’re having guest over and you are in need of appetizers. How about some cheese empanadas? This appetizer is quick simple and delicious. Although ingredients and creativity can make thousands of empanada combinations, usually it’s a sure bet that almost everyone will love cheese empanadas at any time! Ingredients: 3 cups cornmeal A pinch of salt 12 oz mozzarella cheese (Brand of Choice) Oil, for frying Directions: 1. Place the cornmeal into a bowl, add a pinch of salt and then around 2- 2 ½ cups of water, knead until form a dough. 2. Take a tbsp of dough and put it on a piece of plastic wrap 3. Make a 3 to 4 inch circle of dough 4. Add the cheese 5. Fold the circle in half into a moon shape 6. Close it with a fork 7. In a saucepan, heat the oil to 375 ° 8. Fry the empanadas until golden crisp.

Pork Empanadas Pork Empanadas are incredibly easy, very tasty and highly rich in nutrients. Although some people have a misconstrued conception about pork, the truth of the matter is that

pork is a great source of protein. In addition, pork contains vitamins and minerals such as iron, B1, B6, B12 and zinc. Combining pork with some veggies can create an excellent combination to serve as lunch or dinner. Ingredients: 2 tbsp vegetable oil 2 cloves garlic, minced 1 tomato, diced 1 onion, diced 1 carrot, diced 1 lb pork, minced 1 pork stock cube A pinch of salt ½ cup peas 1 large potato, diced 1 tsp sugar 1/ 8 cup water Dough: 3 cups plain flour ½ tsp baking powder ½ tsp salt 250g butter, cubed ¼ cup water 1 egg Directions: 1. Start cooking you’ll see the pork almost done. 2. Add the carrot, and keep cooking the mix around 8 minutes, finally add peas and sugar, keep it over heat for two more minutes and then let it cool down. Now to make the pastry 1. Combine flour, baking powder salt and butter. 2. Begin to rub the butter with the dry ingredients until get a crumbly mixture. 3. Add water and egg. 4. Knead until get a soft dough 5. Make dough circles, add the filling in the middle and close it in a moon shape. 6. Heat the vegetable oil in a pan and cook the empanadas until golden and crisp

Venezuelan Chicken Empanadas

One of the most famous plates in Venezuela is Empanadas. After arepas, Empanadas are the second favorite dish for breakfast and can be found on almost every corner in Venezuela. In addition to being inexpensive and yummy; they also have a variety of dips to accompany them. The following simple recipe will show you how to make chicken empanadas, Venezuelan style. Ingredients: 1 cup precooked cornmeal ½ cup water ½ tsp salt ½ pound chicken breast 1 tomato, diced 1 onion, diced Vegetable oil, for frying Directions: 1. Boil the chicken with a pinch of salt. 2. After cooked, cut it in stripes and put it into a pan with the tomato and onion. 3. Let it cool down. 4. Prepare the dough with the cornmeal, water and salt. If you want the dough to be a bit sweeter, add around a tsp of sugar. 5. Knead until soft. 6. Divide the dough in four and make circles with each part. 7. Make it flat and put the chicken in the middle of the circle. 8. Close it in half and seal it with a fork. 9. Heat the vegetable oil in a pan and fry the empanadas till golden brown. Enjoy!

Pizza Empanadas Being one of the most popular foods worldwide, Pizza is usually a favorite among everyone. Pizza + Empanadas are a perfect combination and ideal for any situation from Sunday brunch, to party appetizer to dinner. You will adore these empanadas if you love pizza. Ingredients: 30 won ton wrappers 3 cups pizza sauce A pinch of pepper 10 oz mozzarella cheese 8 oz pepperoni Vegetable oil, for frying Directions:

1. In a pot, mix the pizza sauce with the pepper to give it more flavors. 2. Put some of the mozzarella cheese, pizza sauce and a pepperoni in the middle of each won ton wrapper. 3. Seal the won ton wrappers with a fork in a half moon shape. If you want, you can add some corn. 4. Heat the vegetable oil in a pan. 5. Start frying the little empanadas until crisp, about 30-45 seconds.

Argentine Beef Empanadas This is a perfect recipe if you’re looking for something heavy enough for lunch but different. There are recipes that call for eggs and there are also ones without. A little known interesting fact: Argentina has a National Empanada Festival. Ingredients: 1 lb ground beef ½ cup onions, chopped ½ cup olives 4 boiled eggs, sliced 3 tomatoes, diced 50g bacon, chopped 3 cloves garlic 3 tbsp butter ¼ tsp cumin Vegetable oil, for frying Dough: 4 cups all-purpose flour ¼ cup water 2 eggs, beaten 3 tbsp butter 2 tsp baking powder 1 tsp salt Directions 1. In a pan, cook the butter, bacon, garlic and onions. 2. After a couple of minutes, add the ground beef. 3. Mix well and start adding the spices. 4. Now include the tomatoes and the olives in the mixture. 5. Cook over low heat until the beef is done, let it cool down.

Prepare the dough 1. Mix all dry ingredients. 2. Add butter, eggs and water. 3. Knead until create soft dough. Let it rest for about 5 minutes. 4. Divide the dough in 12 balls. 5. Flat the balls with a roller. 6. Add a tbsp of the filling in the middle of each circle. Fold the dough making a half moon shape. 7. Dip your fingers in water and seal the border. 8. Don’t be shy when frying with the vegetable oil, use a lot.

Baked Empanadas Baked Eggs and sausage empanadas are perfect for breakfast or brunch. In addition you can also make them fried, however, baked is a bit healthier and very delicious. There is a very big list of different types of sausage so Choose your favorite type accordingly. Ingredients: ½ pound sausages 1 tsp vegetable oil ½ large onion 6 eggs, beaten A pinch of salt ¼ cup cheese Dough: 1 cup water 6 oz butter 3 cups flour A pinch of salt Directions: 1. Heat the oil and cook the sausages in a pan. 2. When sausages are cooked and browed, add the onion, and cook until the onions become translucent. 3. Add the eggs, salt and cheese, stir until done. For the dough: 1. In a pan heat water and butter until the butter is melted.

2. In a bowl, add flour and salt; make a hole in the middle and start adding the liquid while kneading. 3. Get wet dough, wrap it in plastic and refrigerate from 2 to 3 hours before use. 4. Separate 14 pieces of dough and roll them in a circular shape. 5. Add the filling in the middle of dough and enclose it in half. 6. Close the border with your fingers. 7. Preheat the oven 400 °. 8. Cook for 20-25 minutes.

Tuna Empanadas Tuna contains vitamin B, Omega-3, is full of protein and is great at preventing strokes heart disease and obesity. Because of all the health benefits of tuna you have to try these empanadas. Ingredients: 1 can tuna 3 tbsp peeled tomatoes ¼ cup onions, chopped A pinch of salt A pinch of pepper 2 cloves garlic, mashed Dough: 2 cups all-purpose flour 1/ 3 cup butter 2 eggs 2 tbsp water 2 tsp baking powder 1 egg yolk Directions: Dough: 1. Mix all the dry ingredients in a large bowl. 2. Make a hole in the middle of the bowl and add the butter in little cubes, start mixing it with the flour. 3. Beat the eggs a bit and add them in the mix, add the water. Stir until get soft dough. 4. Let it rest for 5 minutes. 5. Preheat the oven to 300 °. For the tuna filling:

1. In a pan, mix the tuna with all the other ingredients. If you want to spice it more, add more than a pinch of salt and pepper. 2. Take a piece of dough; roll it until have a circular flat shape. 3. Add a tbsp of tuna filling inside each dough circle. Close it in a half moon shape. 4. Bake for 15 minutes.

Cream Cheese, Chicken and Jalapeños Empanadas Jalapeño empanadas much like Jalapeño Poppers are a useful easy and tasty recipe. You can whip these up for parties, lunch, snacks, or whatever like. In addition to a great snack, jalapeños are a great source of vitamin C? Ingredients: 8 oz cream cheese 2 cups cooked shredded chicken 1 ½ cups cheddar cheese 3 oz jalapeños, diced 1 egg, beaten A pinch of salt A pinch of pepper For the dough: 4 cups all-purpose flour 3/ 4 cup butter 1 ¼ cups water 2 tsp baking powder A pinch of salt Directions: 1. In a pot, melt the cream cheese and then add the chicken, salt, pepper, jalapeños and cheddar cheese. 2. In a little bowl, beat the egg and hold it there. Dough: 1. Mix all the dry ingredients and then add the butter, after everything is well mixed (dry ingredients + butter), start pouring water into the mixture. 2. Knead it until it becomes soft dough. 3. Take a little piece of dough and roll it until get a flat circle. 4. Add a tbsp of the filling in each circle. 5. Fold the dough in half and seal it with a fork. 6. Preheat the oven to 400 °

7. Before baking the empanadas, brush them with the egg on the top, this is going to make them browner. 8. Bake the empanadas for 15-18 minutes.

Chicken Salad Empanada Do you ever have chicken leftovers you’re not quite sure what to do with? More specifically, do you have chicken salad leftovers? Remember Empanadas are a great way to take advantage of that leftover food. Ingredients: 2 cups chicken, shredded and cooked 1/ 2 cup mayonnaise 1/ 3 cup toasted pecans, chopped 1/ 4 cup celery, chopped 2 tbsp lemon juice 3/ 4 tsp salt 1/ 4 tsp black pepper 8 refrigerated jumbo biscuits Directions: 1. Preheat the oven to 350 ° 2. In a pan, over low heat, stir together the chicken, mayo, celery, lemon, pecans, salt and pepper for about 1 minute. 3. Roll the biscuits into 6 inches circles. 4. Put 2 tbsp of filling into each circle. 5. Fold the biscuits in half and seal it pressing the borders with a fork. 6. Bake for 25 minutes or until golden.

Turkey Empanada Looking for an after the holiday’s breakfast? Leftover Turkey is the main ingredient here. Don’t be afraid to get creative, put some corn peas, carrots, or cheese, and serve them with some garlic or cheddar cheese sauce. Ingredients: 12 empanadas discs (If available in your area) 2 tbsp butter ½ onion, sliced ½ bell pepper, sliced 3 cloves garlic, crushed 2 tomatoes, diced 1 tsp ground cumin

2 cups turkey, shredded 2 tbsp turkey gravy (if you have some leftovers) ½ tbsp oregano A pinch of salt Directions: 1. In a pan, melt the butter. Add the onions, tomatoes, bell pepper, garlic, oregano and cumin. Stir while cooking over medium heat around 12 minutes. 2. Mix in the shredded turkey and gravy; keep stirring. 3. Add one tbsp of the turkey mixture on to the center of each dough disc. 4. Fold the empanada disc and seal the edges with a fork. 5. Preheat the oven to 400 °. Bake for 25 minutes or until golden.

Shrimp and Cheese Empanada Facts about shrimps: May 9th is National Shrimp Day; however shrimp is an enjoyable treat any day of the year. Shrimp come in various colors such as pink, red, white and even some strange ones such as tigers and blue. Here is a really tasty cheese and shrimp empanada recipe. Ingredients: 2 tbsp olive oil ½ cup onions, chopped 2 cloves garlic, mashed 1 lb shrimp, peeled, deveined and chopped. 4 tomatoes A pinch of salt 1 cup mozzarella cheese, grated 1 tbsp milk 1 egg, beaten 16 empanada discs (If Available In Your Area) Directions: 1. Put the olive oil in skillet over medium heat, add the onions and garlic, stir for about 5 minutes. 2. Incorporate the shrimps into the skillet, cook until the shrimps turn pinkish. 3. Add tomatoes, salt and garlic. Keep cooking until everything is done and put aside to let the filling cold down. 4. Take each empanada disc and put a big tbsp of filling in the middle of each circle. 5. Fold the discs in half and close it with a fork Preheat the oven to 375 ° 6. Beat the egg with the milk and brush that mixture over the empanadas Bake the empanadas for 20-25 minutes or until golden.

Asparagus and Goat Cheese Empanada If you are a cheese lover goat cheese is a great option if you’re looking for health benefits. High in protein, goat cheese helps you boost metabolism and in really low in fat. This is a perfect vegetarian recipe. Ingredients: 2 tbsp butter ½ cup onions, diced ½ lb of asparagus 1 cup green peas 4 oz goat cheese, crumbled A pinch of salt A pinch of pepper 12 empanada discs 1 egg, beaten Directions: 1. In a pan, melt the butter over medium heat. 2. Add the onions and cook for about 3 minutes. 3. Then, add the asparagus and cook for another 4-5 minutes. 4. Add the peas and cook for another couple of minutes. 5. Add salt and pepper. 6. Take each of the empanada discs and fill them with the asparagus mixture. 7. Close the dough in horn shape, seal it with a fork. 8. Preheat the oven to 400 ° 9. Before baking, brush over the empanadas with the egg. 10. Bake for 25 minutes or a bit more, wait until gets gold.

Mushrooms Empanada Mushroom Empanadas are a great option to make for appetizers. You can make them in petit style or a larger hardy style and either way everybody is going to love them. These vegetarian empanadas go perfect with dipping sauces such as fresh tomato sauce herbs. Ingredients: 2 tbsp butter 3 cups mushrooms, sliced ¼ cup raisins 2 tsp balsamic vinegar 1 cup cheese, grated 1 egg, beaten 25 mini empanada discs (If Available In Your Area)

Directions: 1. Cook the mushrooms over medium heat for about 10-15 minutes. 2. Add the raisins and balsamic vinegar. 3. Cook for 5 minutes more and. 4. Let it cool down. 5. Take each mini empanada disc and put about half tbsp of mushroom filling and a bit of cheese in the center of each dough circle. 6. Seal it folding it in half and press the edge with a fork. Brush each empanada with the beaten egg. 7. Preheat the oven to 400 ° 8. Bake for about 30 minutes.

Eggs and Potato Empanada This recipe is ultra-healthy, tasty and super easy to make. In this recipe we are going to make them baked but you can fry them or bake them whichever way you prefer. Serve these with a dipping sauce pink in color using tomato sauce, mayonnaise and some pepper. Ingredients: 3 potatoes, diced 1 onion, diced 3 eggs, boiled and scrambled 2 tbsp olive oil A pinch of salt A pinch of pepper Dough: 2 ½ cup all-purpose flour 1 egg ½ cup butter A pinch of salt A pinch of pepper Directions: 1. Heat the olive oil in a pan over medium heat, add the onion. 2. Add the diced potatoes and spices. 3. Cook for about 3 minutes, stirring. 4. Finally, add the scrambled egg and seasoned it with salt and pepper. 5. For the dough, in a bowl, mix all the dry ingredients. 6. Beat a little bit the egg. Make a hole in the middle of the dry ingredients. 7. Add the egg and butter. Knead until get soft dough Preheat the oven to 400 °

8. Roll the dough and cut circle shapes. 9. You can use a jumbo cookie cutter. 10. Put 1-2 tbsp of filling in the middle of the dough circles. 11. Close the circles in half and press the edges with a fork. 12. Bake for 30 minutes or until golden.

Banana Empanada Perfect for dessert these Empanadas will make your mouth water! If you can imagine a banana single pie, you will love this recipe. Serve these empanadas with some chocolate syrup or with ice cream and chocolate syrup. Yields: 12 empanadas Ingredients: 3 bananas, ripped 1 ½ cups flour A pinch of salt 3 tbsp sugar 8 tbsp butter, diced 1 egg yolk, beaten ¼ cup water Directions: 1. Take a large bowl, mix all the dry ingredients, add the butter and mix until get dough with little pieces of crumbs. 2. Add the egg yolk and keep mixing. 3. Add the water and knead a bit. 4. Let the dough rest for about 1 hour. 5. Preheat the oven to 400 ° Roll the dough and cut circle shapes. 6. Put 1 tbsp of banana filling in the middle of the dough circles. Close the circles in half and press the edges with a fork. 7. Bake for 20 minutes or until golden.

Blueberry and Chocolate Empanada Perfect for a tea party or a nice treat with coffee the delicious blueberry chocolate empanada is sure to win the company over. In addition to being a tasty treat blueberries provide a great source of vitamin A, calcium iron and are low in calories. Ingredients: 1 lb blueberries, frozen 3/ 4 cup sugar 2 cups dark chocolate chips

For the dough: 4 cups flour ½ cup sugar ½ tsp salt 1 tsp baking powder 1 ¼ cup butter ½ cup water Directions: 1. In a pan over low heat, add the blueberries and sugar, star stirring. 2. After about 20 minutes, take it off the heat and let it cool down. 3. For the dough, mix the dry ingredients and add the little butter cubes. 4. Mix everything well. Roll pieces of dough in a round shape. 5. Put some of the blueberry filling in the middle of each dough circle and add some chocolate chips on over the blueberries. 6. Seal the dough in half, pressing the edges with your fingers. 7. Preheat oven to 375 ° 8. Bake for around 20 minutes. BackToTop

Shredded Chicken Fajita Empanadas Ingredients: 1 pound boneless chicken breasts or thighs 1 cup sliced green bell peppers 1 cup sliced onion 1 cup sliced red bell pepper Vegetable oil for frying 1 teaspoon garlic ½ teaspoon dried oregano Salt and pepper to taste Direction: 1. Prepare empanada dough for crust #2 as directed and refrigerate. Slice chicken into thin strips and place in a bowl. 2. Coat with vegetable oil. Add a tablespoon of vegetable oil to a deep skillet. 3. Add peppers and onions and stir fry until they begin to soften. Add chicken and seasonings and continue to cook until chicken is thoroughly cooked. 4. Fill crust with 2 tablespoons of filling and pinch to seal. Heat oil in a deep skillet. 5. Fry individual empanadas until crust is cooked. Drain and serve. BackToTop

Chicken Chile Verde Ingredients: 1 pound boneless chicken thighs, diced 2 mild green chilies, cleaned, seeded and diced 2 jalapeno pepper, cleaned , seeded and diced 1 medium onion, chopped 1 green bell pepper, seeded and diced 1 can peeled, diced tomatoes, drained 1 cup chicken broth 1 tablespoon vegetable oil ½ teaspoon chili flake ½ teaspoon chili powder Dash cayenne Salt and pepper 1 teaspoon garlic ½ teaspoon cumin ½ teaspoon dried oregano Vegetable oil for frying Instructions: 1. Prepare crust #2 and refrigerate. 2. In a skillet place tablespoon vegetable oil, onions and peppers, sauté until vegetables begin to soften. 3. Add chicken, tomato and spices. Stir fry until chicken is coated and browned. 4. Add chicken broth, reduce heat and simmer 15-20 minutes until chicken is thoroughly cooked. 5. Fill empanada dough with 2 tablespoons of filling. Pinch together all around to seal. 6. Fry in a deep skillet in hot oil individually until browned. Drain on a paper plate and serve. BackToTop

Chicken Mushroom Empanadas Ingredients: 1 pound boneless chicken breasts , chopped into bite-sized pieces 1 medium onion diced 2 carrots, diced 2 ribs celery diced 2 cups mushrooms (optional canned or fresh), sliced 1 tablespoon olive oil

¾ cup cooking sherry or red wine ½ teaspoon garlic Juice of half a lemon Salt and pepper Instructions: 1. Prepare crust #1 and refrigerate. In a non stick skillet, heat olive oil. Add onion, celery and carrot. 2. Sauté until vegetables soften. Add chicken. Stir until chicken is coated and begins to brown. 3. Add garlic, lemon juice, salt and pepper. Add mushrooms, stir and sauté until chicken is browned. Reduce heat. Add sherry or cooking wine and deglaze pan. 4. Cover and simmer for 10-15 minutes until chicken is thoroughly cooked and liquid is absorbed. Remove from heat. 5. Preheat oven to 375 degrees. Prepare to fill dough. Fill each empanada with 2 tablespoons of filling. Pinch together all around to seal. 6. Place on a baking sheet and bake for 30 -35 minutes until golden brown, turning halfway through. Serve. BackToTop

Southwest Chicken & Black Bean Empanadas Ingredients: 1 pound boneless chicken 2 cups whole black beans, fresh or canned 1 medium onion diced 1 small green bell pepper, seeded and diced 1 small red bell pepper, seeded and diced 1 can whole kernel corn 1 jar tomato salsa or hot pepper sauce (optional) 1 can diced tomatoes 1 jalapeno chili, cleaned, seeded and diced ½ teaspoon chili powder ½ teaspoon garlic Salt and pepper to taste 1 tablespoon olive oil ¾ cup water or chicken broth Vegetable oil for frying Instructions: 1. Prepare crust #3 and refrigerate. Heat olive oil in a skillet and add onions and

peppers. 2. Dice chicken and place in a bowl. 3. Coat with olive oil. 4. When vegetables have softened, add chicken and brown. Add seasonings, tomatoes and black beans. 5. Add water or chicken broth, cover and simmer until chicken is cooked and liquid is absorbed. Fill empanada crust with 2 tablespoons of filling. 6. Pinch together all the way around to seal. Top with a spoonful of salsa or hot pepper sauce (optional). 7. Fry in a deep non-stick skillet until browned. Drain on paper plate and serve. BackToTop

Shredded Beef Empanadas Ingredients: 1/ 2 small onion 2 cloves garlic 2 tbsp dried oregano 2 tbsp dried thyme 1 tbsp brown sugar 1 tsp cumin 1/ 4 tsp cayenne pepper 1/ 2 tsp salt 1/ 2 tsp black pepper 3 tbsp olive oil 1 1/2 lb beef chuck roast 1 cup sofrito, jarred or homemade Instructions: 1. Prepare crust #3 and set aside. Preheat oven to 300 degrees. In a blender add onion, garlic, oregano, thyme, sugar, cumin, cayenne, salt, pepper, and olive oil. 2. Blend until smooth. Cover a roasting pan with heavy duty foil, spray with nonstick cooking spray. Cut meat into 3 inch pieces and place on pan. Rub pureed mixture onto chunks of meat Cover tray with foil and bake 1 hour. 3. Turn oven down to 250 and bake 2 more hours. Remove foil from top of pan; cook another 30 minutes at 350 to brown meat. Remove meat and set aside to cool. 4. Set juices aside to cool. When meat is cool enough to handle, shred and remove fat. Spoon fat off reserved juices and boil down until reduced to 1/ 3 original volume. Add sofrito and shredded meat, stir to combine. Correct seasoning. Cool. 5. Prepare empanada dough for filling Fill dough and pinch to seal. Fry in deep skillet in hot vegetable oil until golden brown. Drain on paper plate then serve. BackToTop

Beef Mushroom Burgundy Empanadas Ingredients: 1 ½ pounds beef sirloin tips 4 cloves garlic 2 sprigs thyme ¼ cup butter ½ of 750 ml bottle burgundy wine 2 shallots, diced 4 Portobello mushroom caps, sliced 2 tablespoons flour 2 cups beef broth Instructions: 1. Prepare crust #1 and refrigerate. Melt butter in a skillet. Sauté shallots and garlic then add mushrooms. Cover and cook until mushrooms darken and shallots are soft. Remove mushrooms and set aside. Deglaze the pan with one cup beef broth and burgundy wine. Boil and cook until reduced by 1/ 3. 2. Grill sirloin tips with salt and pepper under broiler or on outside grill until desired doneness. Set aside. When sauce is reduced, add rest of beef broth and garlic. 3. Whisk in flour to thicken sauce. Stir in the mushrooms. Adjust seasonings if necessary. Meanwhile, slice sirloin tips into bite-sized pieces. Add to sauce and combine. Cover and remove from heat. 4. Preheat oven 425 degrees and prepare empanada dough for filling. Fill empanadas and pinch to seal pockets of dough. Place on non-stick baking sheet and into oven. 5. Bake for 20 -25 minutes until golden brown. Remove from oven and cool 5 minutes before serving. BackToTop

Pepper Steak Empanadas Ingredients: 2 pounds flank steak, carne asada or other thinly sliced steak 2 tablespoons olive oil 3 jalapeno peppers, cleaned, seeded and diced 2 mild green chilies, cleaned, seeded and diced 1 green bell pepper, seeded and sliced into thin strips 1 red bell pepper, seeded and sliced into thin strips 1 yellow pepper or 2 banana peppers, seeded and sliced into thin strips. 4 garlic cloves, diced 1 large onion, sliced into thin strips

1 teaspoon chili powder dash cayenne salt and pepper to taste 1 teaspoon chili flake 1 tablespoon soy sauce Instructions: 1. Prepare crust #1 and refrigerate. In a bowl place 1 tablespoon olive oil , soy sauce , 2 cloves garlic and ½ the onion. Add seasonings and marinate steak for 2 hours. 2. Add oil to skillet and add onions and peppers, salt and pepper, chilies and bell peppers. Sauté until vegetables begin to soften. Add steak and marinade and continue to cook. 3. Preheat oven to 375 degrees. 4. Stir fry until meat is cooked, and vegetables are soft. Prepare empanada dough for filling. Fill with steak mixture, seal dough pockets and place on nonstick baking sheet. 5. Bake for 20 -25 minutes until empanadas are golden brown. Let cool 5 minutes. Serve. BackToTop

Pork Chili Verde Empanadas Ingredients: 3/ 4 lbs pork steak or pork shoulder, in 2 inch cubes 1/ 2 cup medium salsa Verde 1 small onion 1 clove garlic 1/ 4 cup cilantro 1/ 2 cup chicken broth 3/ 4 cup shredded jack cheese Instructions: 1. Prepare crust #3 and set aside. Puree salsa, onion, garlic and cilantro in a blender. 2. Add to a medium saucepan with lid. Add the broth and pork and bring to a gentle simmer. 3. Cover and cook over low heat for 1 hour or until pork shreds easily with a fork. 4. Remove pork from juices and set aside to cool. Meanwhile turn heat up on juices and reduce until thick like honey. 5. Shred reserved pork and add to sauce. Add a pinch of salt if needed. 6. Set aside to cool and make the dough. Add the shredded cheese to the cooled pork mixture and stir to incorporate.

7. Fill dough as directed. BackToTop

Roasted Red Pepper Pork Empanadas Ingredients: 1 roasted red pepper, fresh or jarred 1/ 4 tsp salt 1 clove garlic 1 1/2 tsp paprika 1 tbsp red vinegar 2 tbsp sherry 2 tbsp tomato paste 1/ 2 lb ground pork 4 oz chorizo sausage, casing removed Directions: 1. Prepare crust #2 and refrigerate. Puree sauce ingredients in a food processor. 2. Bring a medium saucepan with 2 tbsp olive oil up to medium low heat. 3. Add the sauce ingredients and stir until the sizzling stops. Turn down to low and allow to cook until thick. 4. Add ground pork and chorizo to the food processor. Process until evenly combined. Add meat mixture to sauce in pan. Cook until meat is no longer pink. 5. Cover and let cook on low heat for 10 minutes, stirring occasionally. Cool and fill as directed. BackToTop

BBQ Pork Empanadas Ingredients: 1 small bone-in pork shoulder roast 2-3 pounds 1 teaspoon garlic powder salt and pepper 1 teaspoon cumin 1 teaspoon cinnamon ¼ cup brown sugar 1 small onion, diced 2 ribs celery, diced 1 cup water 2 cups BBQ sauce of choice vegetable oil for frying

Instructions: 1. Prepare crust #2 and refrigerate 2. Preheat oven to 325 degrees. 3. Dry rub seasonings and brown sugar into all sides of the roast. 4. Place in roasting pan fat side up; add water, onions, and celery. Roast in oven for 3-4 hours until able to shred with a fork. 5. Remove from roasting pan to mixing bowl and shred pork with two forks. Add BBQ sauce to pork and combine. 6. Prepare empanada dough for filling Fill dough with tablespoon of BBQ pork. Seal by pinching dough all the way around to form a pocket. 7. Heat oil in deep skillet. 8. Fry empanadas until browned on both sides. 9. Drain on paper plate, cool and serve. BackToTop

Salmon Dill Empanadas Ingredients: 2 cups cooked salmon 2 medium sized salmon steaks ¾ cup breadcrumbs 1 egg, beaten 1 teaspoon parsley ½ teaspoon dill weed salt and pepper to taste squeeze of lemon 1 tablespoon butter or olive oil Instructions: 1. Prepare crust #1 and refrigerate. 2. Cook salmon steaks with a drizzle of olive oil or a pat of butter, salt and pepper, in a shallow baking dish at 375 degrees for 10 minutes. Don’t overcook. Let cool. Flake meat into a bowl, removing all bones. Add breadcrumbs, egg, herbs and seasonings. Mix well. 3. Squeeze lemon over mixture. Prepare dough and fill each crust with 1-2 tablespoons of filling. 4. Pinch together to seal all the way around. Preheat oven to 350 degrees. 5. Place empanadas on baking sheet and into oven. Bake for 20-25 minutes until golden brown, turning halfway through. BackToTop

Lemon Rosemary Halibut Empanadas Ingredients: 2 halibut steaks 1 teaspoon dried rosemary juice of 1 lemon 2 scallions chopped ¼ teaspoon garlic powder ½ teaspoon paprika salt and pepper 1 tablespoon olive oil Instructions: 1. Prepare crust #1 and refrigerate. 2. Heat oil in a non-stick skillet. Sear halibut steaks on both sides. Don’t over-cook. Remove from pan into a mixing bowl. Flake with fork into bite-sized pieces. 3. Add garlic, paprika, rosemary, salt and pepper. Prepare dough rounds for filling and preheat oven to 375 degrees. 4. Fill empanadas with 2 tablespoons of filling, Squeeze lemon over filling and top with scallions. Pinch dough together all the way around to seal. 5. Place on baking sheet and bake 20-25 until golden brown, turning halfway through. BackToTop

Seasoned Talapia Empanadas Ingredients: 1 pound tilapia juice of one lemon 1 tablespoon vegetable oil salt and pepper to taste ¼ teaspoon paprika 2 scallions chopped vegetable oil for frying Instructions: 1. Prepare crust #3 and refrigerate. 2. Heat tablespoon of oil in non-stick skillet. Season on both sides with salt and pepper. Fry until cooked. Don’t overcook. 3. Transfer fish into bowl. Flake apart with fork, removing any bones. Squeeze lemon juice and sprinkle with paprika and scallions. Prepare dough rounds for filling.

4. Fill with a rounded tablespoon of filling. Pinch all around the edges to seal. Fry in deep non-stick skillet until browned. 5. Drain on paper plate. 6. Serve. BackToTop

Shrimp and Rice Empanadas Ingredients: 1 ½ pounds small shrimp, shelled and deveined 2 cups water, salted 1 cup uncooked rice 1 small onion, diced 2 ribs celery 1 red bell pepper, cleaned, seeded and diced ½ teaspoon salt 1 teaspoon garlic powder ½ teaspoon chili powder ¼ teaspoon dried oregano ¼ teaspoon paprika 1/ 8 teaspoon cayenne pepper ¼ teaspoon black pepper ½ cup chicken stock or water for shrimp broth 2 carrots, diced (peeling optional) vegetable oil for frying Directions: 1. Prepare crust #2 and refrigerate. 2. Add a pinch of salt to water. Add rice and bring to boil. Reduce heat and cover. Check after 15 minutes. Continue to simmer until rice is cooked and liquid is absorbed. Set aside. 3. While rice is cooking heat 1 tablespoon of oil in a frying pan. Add onion, carrot, celery and bell pepper. Sauté until vegetables begin to soften. Add shrimp to fry pan and season with salt, pepper, chili powder, cayenne, and paprika. Continue to sauté 57 minutes. 4. Add chicken stock and cooked rice. Combine and add oregano. Salt and pepper to taste. Prepare empanada dough for filling. Fill with shrimp and rice mixture and pinch to seal. 5. Fry in a deep skillet in hot vegetable oil until browned on both sides. 6. Drain on paper plate and serve. BackToTop

Halibut Spinach Tomato Empanadas Ingredients: 4 halibut steaks cut into bite-sized pieces 4 cups chopped spinach 1 can diced tomatoes or 4 fresh tomatoes, peeled, seeded and diced 2 tablespoons olive oil 1 small onion, diced 2 scallions chopped 1 teaspoon dried parsley 1 teaspoon balsamic vinegar juice of 1 lime salt and pepper to taste Instructions: 1. Prepare crust #1 and refrigerate. 2. In a bowl place one tablespoon olive oil, the diced onion, the balsamic vinegar, salt, pepper and lime juice. Add chopped halibut and marinate for 1-4 hours 3. Heat olive oil in a skillet and add spinach, tomatoes and scallion. Sauté until spinach is wilted. Add Halibut and sauté for 3-5 minutes. Adjust seasonings, add parsley. 4. Don’t overcook. Remove from heat Prepare empanada dough for filling. Preheat oven to 375 degrees. Fill empanadas and seal by pinching all the way around to form a pocket. 5. Place on baking sheet and bake 15-20 minutes until dough is browned, turning halfway. 6. Cool for 5 minutes and serve.

If you have truly found value in our publications please take a minute and rate our books, we would be eternally grateful if you left a review on Amazon. As independent authors we rely on reviews for our livelihoods and it gives us great pleasure to see our work is appreciated. More of My Book Titles

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Table of Contents Conversion Table Abbreviation Table Empanada Dough Crust 1 Crust 2 Crust 3 Cheese Empanadas Pork Empanadas Venezuelan Chicken Empanadas Pizza Empanadas Argentine Beef Empanadas Tuna Empanadas Cream Cheese, Chicken and Jalapeños Empanadas Chicken Salad Empanada Turkey Empanada Shrimp and Cheese Empanada Asparagus and Goat Cheese Empanada Mushrooms Empanada Eggs and Potato Empanada Banana Empanada Blueberry and Chocolate Empanada Shredded Chicken Fajita Empanada Chicken Chile Verde Chicken Mushroom Empanadas Southwest Chicken & Black Bean Empanadas Shredded Beef Empanadas Beef Mushroom Burgundy Empanadas Pepper Steak Empanadas Pork Chili Verde Empanadas Roasted Red Pepper Pork Empanadas BBQ Pork Empanadas Salmon Dill Empanadas Lemon Rosemary Halibut Empanadas Seasoned Talapia Empanadas Shrimp and Rice Empanadas Halibut Spinach Tomato Empanadas BackToTop crust #2 crust #1 crust #3