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!

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.

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.

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.

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.

Corn & Goat Cheese Empanadas

Corn and goat cheese empanadas, Flaky, tangy, sweet from the corn, and just perfect for vegetarians or anyone else who just loves an exceptional empanada. These corn and goat cheese empanadas are baked so are more healthy than the usual fried empanada!

Empanada sauce

A gorgeous smokey, tomato based empanada sauce that's delicately spiced with cumin. Great South American dipping sauce for empanadas!

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.