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.

Smoky Potato and Caper Empanadas With Cilantro Sauce

The chipotle and curry powder in the filling give the little pockets a good kick.

Beef empanadas

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

Cuban Sandwich Empanadas

These Cuban Sandwich Empanadas are a creative twist on empanadas filled with the flavors of a classic Cuban sandwich! These flaky baked empanadas will be a hit at your next get-together.

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.

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.

Beef Jerky Empanada

A regional specialty of the northeastern Argentine state of Chaco, these buttery empanada are stuffed with tender shreds of beef jerky and heaps of caramelized onions.

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!

Pulled Pork Enchiladas (Pork Carnitas)

Using leftover Pork Carnitas (Mexican Pulled Pork), these Enchiladas are assembled in just 15 minutes, making it a sensational midweek meal! You can easily substitute the pulled pork with other meat - shredded chicken is perfect!

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.