12 Savory Empanadas Recipes from Around the World
Growing up in a multicultural household, my weekends were often filled with the irresistible aroma of my Argentine grandmother’s empanadas wafting from the kitchen. She’d spend hours kneading dough and stuffing them with spiced beef, sharing stories of her homeland while we kids snuck bites straight from the baking sheet. Those flaky, golden pockets of joy sparked my lifelong love for empanadas, turning simple ingredients into portable feasts that brought family together.
Lately, I’ve been on a global kitchen adventure, experimenting with savory empanada fillings inspired by travels and online discoveries—from the hearty pino of Chile to the spicy kicks of Mexico. In a world craving comfort food with a worldly twist, these handheld delights are perfect for busy weeknights or party appetizers. They’re versatile, freezer-friendly, and endlessly customizable, proving why empanadas remain a beloved staple across cultures.
Argentine Beef Empanadas
These classic Argentine empanadas feature a rich ground beef filling seasoned with cumin, olives, and hard-boiled eggs, wrapped in a buttery dough for ultimate flakiness. Ingredients (makes 12): 2 cups flour, 1/2 cup butter, 1 lb ground beef, 1 onion (chopped), 2 hard-boiled eggs (chopped), 1/2 cup green olives (chopped), cumin, paprika, salt, and water for dough. Sauté onion and beef until browned, add spices and olives, cool, then fill dough circles, fold, and bake at 400°F for 20-25 minutes.
Packed with protein and bold flavors, they’re ideal for meal prep—bake a batch, freeze, and reheat for quick lunches that transport you to Buenos Aires patisseries.
Chilean Empanadas de Pino
Chile’s pino empanadas shine with a sweet-savory mix of ground beef, caramelized onions, raisins, and black olives, topped with a slice of boiled egg. Ingredients (makes 12): Empanada dough (store-bought or homemade), 1 lb beef, 2 large onions, 1/2 cup raisins, 1/2 cup olives, 3 eggs, cumin, oregano. Cook beef and onions slowly until jammy, mix in raisins and olives, add egg slices, seal in dough, brush with egg wash, and bake at 375°F for 25 minutes.
This combo offers balanced umami and subtle sweetness, boosting iron and antioxidants—perfect for a nutritious twist on comfort food.
Colombian Beef and Potato Empanadas
Colombian-style empanadas use yellow cornmeal dough for a crispy exterior, filled with spiced beef, potatoes, and hogao sauce for earthy depth. Ingredients (makes 12): 2 cups cornmeal, 1 lb beef, 2 potatoes (diced), 1 tomato/onion/pepper mix for hogao, cumin, garlic. Boil potatoes, brown beef with hogao and spices, combine, fill fried or baked dough shells at 350°F for 15 minutes.
High in fiber from potatoes and corn, they’re gluten-free friendly and satisfying, evoking street food vibes with minimal oil if baked.
Venezuelan Pabellón Empanadas
Inspired by Venezuela’s national dish, these pack shredded beef, black beans, plantains, and rice into portable bites. Ingredients (makes 12): Dough, 1 lb shredded beef, 1 cup black beans, 1 plantain (fried), 1/2 cup rice, peppers, garlic. Stew beef with sofrito, mix with beans, rice, and plantain, encase and fry or bake at 380°F for 20 minutes.
A complete protein-carb meal in one, rich in potassium from plantains—great for post-workout fuel or vegan-adaptable with jackfruit.
Spanish Tuna Empanadas
Spain’s empanada gallega features flaky dough stuffed with tuna, peppers, and tomato sofrito for a seafood lover’s dream. Ingredients (makes 12): 2 cups flour/butter dough, 2 cans tuna, 1 red pepper, 1 onion, tomatoes, paprika, olives. Sauté sofrito, flake in tuna, cool, fill and bake at 400°F for 25 minutes.
Omega-3 packed from tuna, low-carb option if using almond flour—light yet flavorful for tapas nights or lunches.
Mexican Chicken Chorizo Empanadas
Spicy Mexican empanadas blend ground chicken, chorizo, potatoes, and cheese for fiery, melty goodness. Ingredients (makes 12): Dough, 1/2 lb chicken, 1/2 lb chorizo, 1 potato, 1 cup cheese, chipotle, onion. Cook meats with potato and spices, add cheese, fill masa or wheat dough, bake at 375°F for 22 minutes.
Boosts metabolism with capsaicin, high-protein for satiety—adapt heat levels for family-friendly spice.
Peruvian Chicken Ají Empanadas
Peru’s ají de gallina-inspired filling uses creamy shredded chicken in spicy yellow pepper sauce, with peanuts for nuttiness. Ingredients (makes 12): Dough, 1 lb chicken, 4 ají amarillo peppers, 1/2 cup walnuts, bread for thickening, cheese. Shred poached chicken, blend sauce with peppers and nuts, fill and bake at 390°F for 20 minutes.
Anti-inflammatory peppers and healthy fats make them gut-friendly, a milder intro to bold Peruvian flavors.
Brazilian Shrimp Empanadas
Brazilian empanadas de camarão feature garlic shrimp, hearts of palm, and dendê oil for tropical flair. Ingredients (makes 12): Dough, 1 lb shrimp, 1/2 cup hearts of palm, onion, garlic, coconut milk, dendê oil. Sauté shrimp with veggies and sauce, fill thin dough, deep-fry or bake at 350°F for 18 minutes.
Seafood protein plus palm’s fiber supports heart health—exotic yet easy for summer gatherings.
Cuban Picadillo Empanadas
Cuban empanadas mimic picadillo with ground beef, green olives, capers, and raisins in a sofrito base. Ingredients (makes 12): Dough, 1 lb beef, 1/2 cup olives/raisins, green peppers, tomatoes, cumin. Brown beef with sofrito and add-ins, cool, seal and bake at 400°F for 25 minutes.
Iron-rich with briny pops of flavor, budget-friendly using pantry staples for everyday eats.
Bolivian Charque Empanadas
Bolivia’s charque uses dried llama or beef rehydrated with potatoes, onions, and llajwa sauce for rustic heartiness. Ingredients (makes 12): Dough, 1/2 lb dried beef (rehydrated), 2 potatoes, aji sauce, green onions. Boil beef and potatoes, mix with spicy sauce, fill cornmeal dough, fry golden.
High-protein survival food turned gourmet, packed with vitamins from aji peppers—adventurous and filling.
Ecuadorian Pork and Mote Empanadas
Ecuador’s version stuffs pork with mote (hominy corn), achiote, and onions for chewy, tangy satisfaction. Ingredients (makes 12): Dough, 1 lb pork, 1 cup mote corn, achiote paste, garlic, cumin. Slow-cook pork, mix with boiled mote and spices, bake at 375°F for 25 minutes.
Corn’s B-vitamins aid digestion, pork provides zinc—authentic Andean comfort with a pop of color from achiote.
Portuguese Cod Empanadas
Portugal’s empanadas de bacalhau feature salted cod, potatoes, and olives in a light, herby dough. Ingredients (makes 12): Dough, 1 lb soaked cod, 2 potatoes, olives, parsley, onion, garlic. Flake cod with mashed potatoes and sautéed aromatics, fill and bake at 380°F for 22 minutes.
Omega-3s from cod support brain health, low-fat for lighter savory bites with Mediterranean vibes.
These 12 savory empanadas from around the world are your passport to flavor-packed adventures right in your kitchen—grab your apron, pick one (or three!), and share your twists in the comments. Your taste buds will thank you!
