Empanada Recipes: Tasty Latin American Snacks You Can’t Resist!

food lovers! Ready to take a tasty trip through Latin America? Today, we’re diving into the world of empanadas – those delectable, stuffed pastries that are perfect for snacking, sharing, or even hogging all to yourself (no judgment here!). Now, let me tell ya, empanadas are like the rock stars of Latin American cuisine. So, buckle up and grab your aprons this is gonna be a flavor-packed ride!

What’s an Empanada, Anyway?

Okay, so before we get our hands dirty, lets chat about what an empanada actually is. Basically, it’s a pastry filled with all kinds of goodies meat, cheese, veggies, you name it. They can be baked or fried (both ways are delish). And just so you know, every country in Latin America has its own twist on the classic empanada, making this journey even more exciting!

A Little Bit of History

Lets time travel a bit, shall we? The name ’empanada’ comes from the Spanish word empanar, which means to wrap or coat in bread. These beauties have roots in Spain, but as they made their way to Latin America, each region added its own spin. It’s kinda like how every family has that one secret ingredient in their grandmas recipe. Cool, right?

Getting Started: Basic Dough Recipe

First things first, you need a good dough. Think of it as the canvas for your empanada masterpiece.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 stick ( cup) cold butter, cubed
  • 1 egg
  • ? cup cold water
  • 1 tbsp vinegar

Instructions

  1. In a large bowl, mix the flour and salt. Add the butter and use your fingers to rub it into the flour until it looks like coarse crumbs.
  2. In a small bowl, whisk the egg, water, and vinegar. Pour this mixture into the flour mixture and stir until it starts to come together.
  3. Turn the dough onto a floured surface and knead it a few times until smooth. Wrap it in plastic wrap and chill for at least an hour.

Argentinian Beef Empanadas

Ah, Argentina. Land of tango, football, and some of the best beef empanadas youll ever taste. Heres how you make these bad boys.

Ingredients

  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 hard-boiled eggs, chopped
  • cup green olives, sliced
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Empanada dough
  • 1 egg, beaten (for brushing)

Instructions

  1. Preheat your oven to 375F (190C).
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  3. Add the onion and red bell pepper. Cook until soft, about 5 minutes.
  4. Stir in the hard-boiled eggs, olives, paprika, cumin, chili powder, salt, and pepper. Cook for another 2 minutes. Let the filling cool.
  5. Roll out the dough and cut into circles (about 4-5 inches in diameter).
  6. Place a spoonful of filling in the center of each circle. Fold the dough over and crimp the edges with a fork to seal.
  7. Brush the tops with the beaten egg and place on a baking sheet.
  8. Bake for 20-25 minutes, or until golden brown.

**Tada!** You’ve got yourself some mouth-watering Argentinian beef empanadas. Serve ’em up with some chimichurri sauce (trust me on this one).

Colombian Chicken Empanadas

Next stop, Colombia! These chicken empanadas are crispy on the outside and packed with flavorful goodness inside. Lets get cookin!

Ingredients

  • 1 lb chicken breast, cooked and shredded
  • 1 large potato, peeled and diced
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp ground achiote (optional, but it gives a great color)
  • Salt and pepper to taste
  • Empanada dough
  • Oil for frying

Instructions

  1. Boil the diced potato in salted water until tender. Drain and mash slightly.
  2. In a skillet, saut the onion and garlic until fragrant. Add the shredded chicken, potatoes, cumin, achiote, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
  3. Roll out the dough and cut into circles (same as before).
  4. Place a spoonful of filling in the center of each circle. Fold the dough over and seal the edges with a fork.
  5. Heat the oil in a deep fryer or large pot to 350F (175C).
  6. Fry the empanadas in batches until golden brown, about 4-5 minutes. Drain on paper towels.

**Boom!** Youve got crispy, golden Colombian chicken empanadas. Perfect for dunking in aji sauce (a Colombian favorite).

Vegan Black Bean and Sweet Potato Empanadas

Lets not forget our plant-based pals! These vegan empanadas are loaded with black beans and sweet potatoes super yummy and healthy, too.

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Empanada dough
  • Oil for frying (or baking option available)

Instructions

  1. Boil the sweet potato in salted water until tender. Drain and mash slightly.
  2. In a skillet, saut the onion and garlic until soft. Add the black beans, sweet potato, cumin, paprika, salt, and pepper. Cook for about 5 minutes.
  3. Roll out the dough and cut into circles (you know the drill).
  4. Place a spoonful of filling in the center of each circle. Fold the dough over and crimp the edges.
  5. If frying, heat the oil to 350F (175C) and fry until golden brown. If baking, preheat your oven to 375F (190C), brush the empanadas with oil, and bake for 20-25 minutes.

**Voila!** Delicious vegan black bean and sweet potato empanadas. Theyre so good, you wont even miss the meat!

Cheese Empanadas: A Gooey Delight

Who doesnt love cheese, right? These cheesy empanadas are a hit at parties and perfect for cheese lovers. Lets dig in!

Ingredients

  • 2 cups shredded mozzarella cheese
  • 1 cup queso fresco, crumbled
  • 1 small onion, finely chopped
  • 1 jalapeo, seeded and chopped (optional, for a bit of heat)
  • Empanada dough
  • Oil for frying (or bake ’em if you prefer)

Instructions

  1. In a bowl, mix the mozzarella, queso fresco, onion, and jalapeo.
  2. Roll out the dough and cut into circles.
  3. Place a generous spoonful of cheese filling in the center of each circle. Fold the

    dough over and seal the edges.

  4. If frying, heat the oil to 350F (175C) and fry until golden and crispy. If baking, preheat your oven to 375F (190C), brush with oil, and bake for 20-25 minutes.

**Mmm…** Melty, gooey cheese empanadas. Perfect for dunking in salsa or just enjoying as they are.

Sweet Treat: Dulce de Leche Empanadas

Now for something sweet! These dulce de leche empanadas are a delightful dessert or a sweet snack to end your empanada feast on a high note.

Ingredients

  • 1 cup dulce de leche (store-bought or homemade)
  • Empanada dough
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 375F (190C).
  2. Roll out the dough and cut into circles.
  3. Place a spoonful of dulce de leche in the center of each circle. Fold the dough over and crimp the edges.
  4. Bake the empanadas for 20-25 minutes, or until golden brown.
  5. Let them cool slightly, then dust with powdered sugar.

**Sweet success!** These dulce de leche empanadas are the perfect end to your Latin American culinary adventure.

Wrapping Up Our Empanada Journey

So there you have it, folks! A delightful dive into the world of Latin American empanadas. Whether you’re a meat lover, a vegan, a cheese fanatic, or have a sweet tooth, there’s an empanada recipe here for you. And remember, the best part about making empanadas is sharing them with friends and family. So, gather your loved ones, roll up your sleeves, and enjoy the deliciousness together. Buen provecho!

Got any favorite empanada recipes or tips? Share ’em in the comments! And if you try out any of these recipes, snap a pic and tag us on social media. Wed love to see your empanada creations!