Beef empanadas

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

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.

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.

Barbecue: Mini Pulled Pork Empanadas

There wasn't anything not to love here. The pulled pork was as smoky and tender as always, with the added tang and spice from the sauce, and the empanada crust was flaky and crisp. They'd be perfect for this weekend's couch marathon, AKA the Oscars.

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.

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.

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.

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.