If you’re looking for how to make empanadas step by step, this guide shows you exactly how from preparing the dough to filling, sealing, and cooking empanadas successfully, even if it’s your first time.
Empanadas are one of the easiest filled pastries to learn because they are forgiving, customizable, and naturally portioned. That’s why they’re popular not only in home kitchens, but also in bakeries, cafés, and takeaway food businesses across the U.S. and Canada.
This guide focuses on clear instructions, common mistakes, and practical tips so you can make empanadas with confidence, not guesswork.
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What Are Empanadas?
Empanadas are filled pastries made by folding dough over a savory or sweet filling, then sealing and cooking them until golden. They originate from Spanish and Latin American cuisines, with many regional variations.
Empanadas are widely loved because they are:
- Easy to eat without utensils
- Suitable for many fillings
- Easy to portion and transport
- Ideal for both home cooking and commercial food service
Their sealed structure keeps fillings contained, which is why empanadas perform well for grab-and-go and takeaway food.
Ingredients Needed to Make Empanadas at Home
Empanada Dough Ingredients (Beginner-Friendly)
This classic dough works for both baked and fried empanadas.
- 2½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 1 egg
- ⅓–½ cup cold water
Why cold butter matters:
Cold butter creates flaky layers in the dough instead of a dense crust.
Best Empanada Filling Ideas for Beginners
When learning how to make empanadas, start with simple fillings that hold together well.
Savory Empanada Fillings
- Beef empanadas: ground beef, onion, garlic, paprika
- Chicken empanadas: shredded chicken, onion, cumin
- Vegetable empanadas: potato, corn, peas
Sweet Empanada Fillings
- Apple filling
- Strawberry filling
- Guava paste
Tip from testing empanadas: overly wet fillings are the main cause of leaking during baking.
How to Make Empanadas Step by Step
Step 1: How to Make Empanada Dough
- In a bowl, mix flour and salt. Cut in cold butter until crumbly.
- Add the egg and slowly mix in cold water until a soft dough forms.
- Knead lightly just until smooth. Over-kneading makes the dough tough.
- Wrap and refrigerate for at least 30 minutes.
Why resting the dough matters: Resting relaxes gluten, making the dough easier to roll and less likely to crack.
Step 2: How to Prepare Empanada Filling
Cook the filling fully and season well. Remove from heat and allow it to cool completely.
From real testing: hot filling melts the dough’s butter and causes weak seals — one of the most common beginner mistakes.
Step 3: How to Roll and Cut Empanada Dough
Roll chilled dough on a floured surface to about ⅛ inch thickness.
Cut circles:
- 4 inches for mini empanadas
- 5–6 inches for regular empanadas
Smaller empanadas are easier for beginners to seal cleanly.
Step 4: How to Fill and Seal Empanadas Properly
Place 1–2 tablespoons of filling in the center.
Fold into a half-moon shape and seal firmly:
- Press edges with fingers
- Crimp with a fork
A tight seal prevents leaks during baking or frying.
Step 5: How to Bake or Fry Empanadas
How to Bake Empanadas (Best for Beginners)
- Preheat oven to 375°F (190°C)
- Place empanadas on a lined tray
- Brush with egg wash
- Bake 20–25 minutes until golden
Baked empanadas are lighter and easier to control.
How to Fry Empanadas
- Heat oil to 350°F (175°C)
- Fry 2–3 minutes per side
- Drain excess oil
Fried empanadas are crispier but less forgiving.
Baked vs Fried Empanadas: Which Is Better?
Baked Empanadas
- Healthier option
- Easier for batch cooking
- Preferred in bakeries and cafés
Fried Empanadas
- Crispier texture
- Richer flavor
- Common for street food
For beginners, baking is the safer and more consistent option.
Common Empanada Mistakes Beginners Make
- Overfilling Empanadas: Too much filling prevents proper sealing.
- Skipping Dough Rest Time: This leads to cracking and shrinking.
- Poor Sealing:
- Results in leaks and uneven cooking.
- Fixing these three issues dramatically improves results.
How Empanadas Are Served, Sold, and Packaged
At home, empanadas are served fresh or reheated. In commercial food environments, empanadas are commonly sold as:
- Grab-and-go bakery items
- Takeaway meals
- Catering trays (mini empanadas)
Because empanadas are handheld, shape retention, grease control, and transport protection become important once they leave the kitchen.
Test Empanada Packaging Before You Commit
If you’re preparing empanadas for retail, café service, or catering, packaging plays a role in customer experience.
Sampling empanada boxes allows you to evaluate:
- Fit for mini vs regular empanadas
- Grease resistance
- Ease of takeaway and stacking
REQUEST EMPANADA PACKAGING SAMPLES NOW!
Frequently Asked Questions About Making Empanadas
Can beginners really make empanadas?
Yes. Empanadas are one of the most beginner-friendly filled pastries.
Can empanadas be frozen?
Yes. Freeze before or after baking for best results.
What dough is best for empanadas?
Classic empanada dough or shortcrust-style dough works best.
Conclusion
Once you understand how to make empanadas step by step, the process becomes simple and repeatable. You can adjust fillings, sizes, and cooking methods without changing the core technique.
That flexibility is why empanadas continue to grow in popularity, they work equally well for home kitchens and commercial food operations.
