Empanada Dough Recipes

Making empanada dough correctly is the hardest part about the whole process of putting together the perfect empanada. I spent some long hours trying to get the dough just right; looking at every recipe on the internet I could find, and then some. I tried recipes with yeast, baking powder, corn flour, butter, shortening, spices, eggs, etc. None of them turned out the way I wanted. To save you time, I have put together a list of empanada mistakes so you can read them without actually experiencing the same problems I had.

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Ham & Pork Empanada Filling Recipes

One of the most important things you can do to ensure your empanadas turn out the way they should is use the best ingredients possible, while keeping things affordable. I would say this is most important consideration with pork fillings. The slow-cooked varieties are much more forgiving since you’re cooking the meat for an extended period of time (6-10 hours) but you’ll notice a huge difference in flavor with premium meats and produce. Check out the common empanada mistakes page before you start anything so you can see what to avoid instead of ruining the first few batches of empanada filling.

Ham and Cheese Empanada Filling

Filling Ingredients:

  • 2 Tbl Butter
  • 1/4 C. Dry White Wine
  • 1 C. Yellow Onion finely chopped
  • 2/3 C. heavy cream
  • 1 Tbl Flour
  • 3 Tbl Dijon Mustard
  • 2 C. Chopped Ham
  • 2 C. Shredded Pepper Jack or Cheddar Cheese
  • 2 Tsp Cracked black pepper
  • 1 Tsp Salt

Directions:

  1. Heat butter in pan and sautee minced onion for 2 minutes until clear.
  2. Add White wine and cream
  3. Fold in cheese and stir until melted
  4. Add chopped ham and stir until integrated. Let mixture cool and thicken.

Ham & Cheese Empanada Filling

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Sausage, Cheese and Blackbean Empanada Filling

Filling Ingredients:

  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp cayenne powder
  • 2 small tomatoes from a can, diced
  • 4 Mexican chorizo sausages
  • 1 tablespoons sugar
  • 1 15-ounce can black beans, rinsed and drained
  • 1/3 cup raisins (optional)
  • 4 ounces monterey jack cheese, shredded
  • Salt and pepper to taste
  • 1 egg yolk

Directions:

  1. Prepare empanada dough and chill.
  2. Remove casings from sausages and roughly chop. Sauté sausages in 1 tablespoon of vegetable oil until nicely browned. Remove from skillet and set aside.
  3. Add 1 tablespoon vegetable oil and chopped onion to the skillet with the cumin and chili powder. Cook onion, stirring often, until soft. Add tomato and 1 tablespoon sugar and cook a few minutes longer.
  4. Mix onions mixture and sausage together in a bowl. Stir in grated cheese. Season with salt and pepper to taste. Chill mixture for about an hour (or overnight) if possible.

saute sausage and onions
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Calzone Empanada Filling

Filling Ingredients:

  • 1 Cups Ricotta
  • 1/2 Cup Mozzarella
  • 1 Cup diced salami
  • 1 Cup canned diced tomatoes
  • 1/8 Cup Fresh Oregano
  • 4 Cloves of garlic, minced
  • 1 Tbl Salt

Directions:

  1. Prepare empanada dough and chill.
  2. Drain tomatoes for 30 minutes to 1 hour in a fine mesh strainer.
  3. Coarsely chop salami and place into a medium-sized bowl.
  4. Add the remaining ingredients and mix well.

Calzone-empanada

If pork isn’t your thing, check out our chicken empanada, beef empanada and seafood empanada filling recipes.

Beef Empanada Filling Recipes

Before you get started on your empanada filling, don’t forget to check out some common empanada mistakes that I’ve discovered along the way while perfecting my Argentinian empanada skills.

Ground Beef and Potato Empanada Filling

Filling Ingredients

  • 2 medium potatoes, boiled for 5 minutes
  • 1 tablespoon olive oil
  • 1 Bell pepper, finely chopped
  • 5 green olives sliced
  • 1 pound extra lean ground beef
  • 1 onion, chopped
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • Salt and pepper to taste

Directions

Grate the potatoes and set aside. In a large skillet, heat the olive oil. Add the ground beef and saute until brown, breaking it up as it cooks. Add potatoes, onion, bell pepper, olives, spices, salt and pepper. Cook until ingredients are soft. Let cool.
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Slow-Cooked Beef Empanada Filling

Preparation of Beef

  1. Soak 3-4 lbs of a beef roast in salted water for 5 hours
  2. In the water have one yellow onion quartered, 2 medium carrots in big pieces, 2 pieces of celery cut into big pieces, 6-8 cloves of garlic – smashed, 1 tbl mustard seed, 1 large bay leaf, 2 tbl salt, 1 tbl black pepper
  3. Slow-cook meat on low for 6-8 hours
  4. Remove meat and strain juices to keep for beef broth.

Filling Ingredients:

Makes 3 Cups of Empanada Filling:

  • 2 Cups of slow-cooked beef (see above) cubed
  • 1/4 Cup reserved beef broth
  • 1 red bell pepper seeded and diced
  • 1 Small yellow onion, diced
  • 1 Large green onion, green and white part chopped
  • 1 Tbl dried oregano
  • 1 Tbl garlic powder
  • 1 tsp of cumin
  • 1 Tbl flour
  • 5 stuffed green olives coarsely chopped
  • 1 hard boiled egg chopped
  • 2 Tbl butter
  • 2 tsp salt and 1 tbl black ground pepper

Directions

  1. In a large pan with medium-high heat, saute the yellow and green onion in butter with the bell pepper for 2-3 minutes until soft.
  2. Incorporate garlic powder, cumin and flour until well mixed.
  3. Mix in the chopped beef and beef broth and let reduce until thick.
  4. Add salt and pepper and let cool.

    Also check out our chicken empanada, seafood empanada and pork empanada filling recipes.