Flaky Mexican Empanadas Recipe

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🥟 Flaky Mexican Empanadas Recipe

Buttery, Golden, and Perfect for Sweet or Savory Fillings

Few foods bring more joy to the table than warm, golden, homemade empanadas—especially when the crust is perfectly flaky and the fillings are customizable to your heart’s content. This easy and foolproof Mexican-style empanada recipe yields melt-in-your-mouth results every time, whether you’re making them sweet, savory, or a little of both.

These empanadas are made with a simple butter (or shortening) dough that’s tender yet sturdy enough to hold your favorite fillings. Whether you’re tucking in spicy ground beef and cheese, creamy beans, or sweet fruit preserves and Nutella, this dough bakes up buttery and crisp every single time.

Plus, they’re baked, not fried, making them just a bit lighter and easier to prepare in large batches. So, gather your ingredients and prepare to fall in love—these flaky empanadas are the perfect handheld treat for any occasion.

❤️ Why You’ll Love This Recipe

  • 🥟 Super flaky crust – The dough bakes into tender, golden perfection.
  • 🔁 Endlessly versatile – Choose sweet or savory fillings, or mix it up!
  • 🧈 Butter or shortening-based dough – Easy to make with pantry staples.
  • 👩‍🍳 Beginner-friendly – No fancy equipment or skills needed.
  • 🎉 Perfect for parties, holidays, or meal prep – Empanadas freeze beautifully!

🛒 Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 sticks butter (softened) or 2/3 cup Crisco
  • 1 egg
  • 1 tablespoon water (plus more as needed)

Optional Fillings:

Sweet:

  • Fruit preserves (like guava, apple, or apricot)
  • Sweetened cream cheese
  • Nutella or dulce de leche

Savory:

  • Seasoned ground beef
  • Shredded rotisserie chicken
  • Refried or whole black beans
  • Grated cheese (cheddar, mozzarella, queso fresco)

👩‍🍳 Step-by-Step Instructions

🥣 Step 1: Prepare the Dough

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the softened butter or Crisco, and use your hands (or a pastry cutter) to mix until the texture becomes crumbly, like wet sand.
  3. In a small bowl, whisk the egg with 1 tablespoon of water. Pour this into the flour mixture.
  4. Mix until a soft dough forms. If it’s dry or crumbly, add water one tablespoon at a time, just until the dough comes together.
  5. Transfer the dough to a floured surface and knead gently for 2–3 minutes, until smooth.
  6. Divide the dough into two halves, then roll each half into 7 dough balls (for a total of 14).

🍓 Step 2: Fill and Shape the Empanadas

  1. On a lightly floured surface, roll each dough ball into a thin circle, about 4–5 inches in diameter.
  2. Spoon about 1 tablespoon of filling into the center of each circle. Avoid overfilling to prevent leaks.
  3. Fold the dough over the filling to form a half-moon shape.
  4. Press the edges firmly to seal, then crimp with a fork for a decorative finish.

Tip: If your filling is juicy, chill it first or add a pinch of flour or breadcrumbs to help absorb moisture.

🔥 Step 3: Bake the Empanadas

  1. Preheat your oven to 375°F (190°C).
  2. Place the empanadas on a parchment-lined baking sheet.
  3. Whisk an egg with a splash of water to make an egg wash. Brush the tops of the empanadas for a beautiful golden sheen.
  4. Bake for 20–25 minutes, or until light golden brown and flaky.
  5. Let cool for a few minutes before serving warm.

🧠 Expert Tips & Variations

🔁 Filling Ideas:

  • Beef & Potato: Add diced cooked potatoes to seasoned ground beef for a hearty filling.
  • Sweet Apple Cinnamon: Combine diced apples, cinnamon, sugar, and a touch of butter.
  • Green Chile & Cheese: A spicy, melty favorite!

🧊 Freezer-Friendly:

  • Assemble uncooked empanadas, place on a tray to freeze, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to the bake time.

🧈 Butter vs. Shortening:

  • Butter gives more flavor and a flakier crust.
  • Shortening (like Crisco) yields a slightly softer texture and is easier to handle—especially in warmer kitchens.

🥄 Don’t Overfill:

  • Overfilling can cause leaks or tears. Use just enough to get a good bite of filling in each empanada.

⚠️ Important Notes

  • Seal edges tightly to prevent the filling from oozing during baking.
  • If the dough is too sticky, chill it for 15–20 minutes before rolling.
  • Avoid soggy bottoms by placing the tray on the center rack and not overcrowding.

🔢 Nutritional Information (Approx. per empanada, without filling)

  • Calories: 180
  • Fat: 10g
  • Carbohydrates: 18g
  • Protein: 3g
  • Sodium: 80mg

Note: Nutritional content will vary based on the filling used.

❓ Frequently Asked Questions (FAQ)

Can I fry these empanadas instead of baking?

Yes! Heat oil to 350°F (175°C) and fry the empanadas until golden, about 2–3 minutes per side. Drain on paper towels.

What’s the best way to seal empanadas?

Press edges together with your fingers, then crimp with a fork. For extra security, brush a bit of water or beaten egg around the edge before folding.

Can I make the dough ahead of time?

Absolutely! Wrap the dough in plastic wrap and store it in the fridge for up to 3 days, or freeze for up to 3 months.

How do I store leftovers?

Store baked empanadas in the fridge for up to 5 days. Reheat in a 350°F oven for 10–12 minutes to restore crispness.

Can I make mini empanadas for parties?

Yes! Just roll the dough smaller and reduce bake time slightly—around 15–18 minutes.

🌟 Make These Empanadas Your Own

This flaky empanada dough is truly a canvas for creativity. Keep them sweet, go savory, or do a mix of both for the ultimate potluck hit. Whether you serve them as an appetizer, snack, dessert, or main course, these empanadas are guaranteed to disappear fast.

📝 “I printed this recipe just three days ago and have already made it twice!” – Reader Review

So go ahead—double the batch. You’ll be glad you did.

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