Beef empanadas

There's nothing like hot, fresh empanadas straight out of the oven! Crispy on the outside, juicy chorizo beef filling inside. EPIC!

Empanadas de Queso (Argentine Cheese Empanadas)

Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.

Beef Empanadas Recipe | Cook the Book

These beef empanadas can be successfully assembled and in the oven in about an hour, thanks in a large part to the virtually fool-proof dough.

A Beef & Cheese Empanada Recipe: Baked or Fried

This beef and cheese empanada recipe is just as good baked or fried, and you don’t have to change ANY ingredients. Try this versatile beef empanada recipe!

Argentinian Beef Empanadas Tucumanas (Hand-Cut Beef, Egg, and Green Onion Empanadas)

These traditional Argentinian beef empanadas Tucumanas feature a crispy dough encasing tender, flavorful filling. The hand-held turnovers are baked.

Pequenes (Chilean Onion Empanadas)

These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust

Ham and Cheese Empanadas

These flaky Ham and Cheese Empanadas feature a deliciously creamy and cheesy filling studded with smoky bites of ham. They are common among various Latin American countries including Cuba, Argentina, and Chile.

Sweet Potato Black Bean Empanadas

These small vegetarian sweet potato black bean empanadas feature a super flaky and delicate crust with a cozy savory-sweet filling.

Galician Empanada With Tuna, Onion, and Green Bell Pepper Filling

All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling.

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

My previous experience with empanadas consisted of individual hand-pies filled mostly with sweet ground beef and olives. But my perception of the savory pastries has totally shifted as of this week. Tucked into the tapas chapter of Jeff Koehler's new cookbook, Spain, is a recipe for a giant pie filled with slivers of paprika-marinated pork mixed with caramelized onions and peppers.