14 Flaky Empanadas Recipes with Savory Fillings

Growing up in a bustling Latin American household, the aroma of golden empanadas frying in the kitchen was my ultimate nostalgia trigger. My abuela would spend Sunday afternoons rolling out dough by hand, filling them with spiced beef or cheese, and we’d devour them fresh out of the oil, laughing as the flaky layers crumbled everywhere. Those memories fueled my love for this handheld delight, a perfect blend of crispy exterior and savory surprises inside.

Lately, I’ve been on a mission in my own kitchen to reinvent empanadas beyond the classics—experimenting with global twists like curried chicken or mushroom fillings during late-night recipe tests. In today’s fast-paced world, empanadas are the ultimate comfort food hack: portable for picnics, freezer-friendly for weeknights, and endlessly customizable to suit any diet or craving.

Classic Argentine Beef Empanadas

For these timeless empanadas, gather 2 cups all-purpose flour, 1/2 cup cold butter, 1 egg, salt, 1 lb ground beef, 1 onion (diced), 2 hard-boiled eggs (chopped), green olives, cumin, paprika, and beef broth. Mix dough with flour, butter, egg, and water; chill. Brown beef with onion, spices, olives, and eggs; cool. Roll dough into circles, fill, fold, and bake at 400°F for 20 minutes until flaky golden.

These pack protein-rich beef with bold spices for a satisfying, crowd-pleasing bite—perfect for parties and naturally gluten-adaptable.

Chicken and Chorizo Empanadas

Ingredients include 2 cups flour, 1/2 cup lard, 1 lb chicken breast (shredded), 1/2 lb chorizo (crumbled), bell peppers, garlic, smoked paprika, and chicken stock. Prepare dough with flour, lard, and water; rest. Sauté chorizo, add chicken, peppers, garlic, and spices; simmer. Portion filling into dough circles, seal, and fry or bake at 375°F for 25 minutes.

The smoky chorizo boosts flavor while chicken keeps it lean—high-protein, freezer-safe snacks that elevate game days.

Spinach and Feta Empanadas

Use 2 cups flour, 1/2 cup olive oil, 10 oz spinach (wilted), 8 oz feta (crumbled), onion, garlic, nutmeg, and lemon zest for dough and filling. Knead dough; chill. Sauté spinach with onion, garlic, then mix in feta and zest. Assemble half-moons, brush with egg, bake 20 minutes at 400°F.

Vegetarian bliss with iron-packed spinach and tangy feta—light yet indulgent, ideal for meatless Mondays.

Mushroom and Goat Cheese Empanadas

Key items: 2 cups flour, butter, 1 lb mixed mushrooms (sautéed), 6 oz goat cheese, shallots, thyme, sherry vinegar. Dough: flour, butter, water. Cook mushrooms with shallots and thyme; stir in cheese. Fill, crimp, bake 22 minutes at 375°F.

Earthy umami from mushrooms meets creamy goat cheese—vegan-adaptable (swap cheese), gut-healthy from fungi.

Shrimp and Corn Empanadas

You’ll need 2 cups masa harina or flour, 1 lb shrimp (chopped), 2 cups corn, poblano peppers, cotija cheese, lime, cumin. Form dough; chill. Sauté shrimp, corn, peppers with spices; add cheese. Encase in dough, bake or fry till crisp.

Seafood sweetness with corn’s crunch—omega-3 rich, quick-prep coastal vibes for summer gatherings.

Pork Carnitas Empanadas

Ingredients: 2 cups flour, lard, 1 lb pork shoulder (slow-cooked), onion, orange juice, oregano, cilantro. Shred carnitas with juices; cool. Dough circles filled, folded, baked 25 minutes at 400°F.

Tender, citrusy pork delivers melt-in-mouth joy—batch-cook friendly, high-protein meal prep hero.

Lamb and Mint Empanadas

For a Middle Eastern twist: flour dough base, 1 lb ground lamb, yogurt, mint, garlic, cumin, pine nuts. Brown lamb with aromatics; mix yogurt-mint sauce. Fill and bake golden.

Lean lamb with cooling mint—aromatic, digestion-friendly spices for elegant appetizers.

Potato and Cheese Empanadas

Simple: 2 cups flour, 4 potatoes (mashed), 1 cup queso fresco, scallions, aji amarillo paste. Boil and mash potatoes with cheese and heat; dough pockets baked crisp.

Budget-friendly comfort with creamy potatoes—carbs for energy, kid-approved vegetarian staple.

Black Bean and Plantain Empanadas

Vegan stars: flour or gluten-free dough, 2 cans black beans, ripe plantains (fried), chipotle, avocado. Mash beans with spices and plantains; seal in dough, air-fry or bake.

Fiber-loaded beans and sweet plantains—plant-based powerhouses for sustained energy.

Tuna and Olive Empanadas

Quick pantry pick: dough basics, 2 cans tuna, green olives, capers, tomatoes, oregano. Flake tuna with briny mix; fill, bake 18 minutes.

Omega-3 tuna with Mediterranean zing—20-minute meals, shelf-stable for emergencies.

Eggplant and Tomato Empanadas

Eggplant (roasted), cherry tomatoes, mozzarella, basil, garlic for filling; standard dough. Roast veggies, cheese-melt mix; bake till bubbly.

Antioxidant-packed veggies shine—low-cal, gluten-free option for veggie lovers.

Sausage and Pepper Empanadas

1 lb Italian sausage, bell peppers, onion, provolone; dough. Crumble sausage with peppers; cheesy fill, fry for crunch.

Hearty sausage delivers bold taste—party pleaser, customizable heat levels.

Curried Chicken Empanadas

Fusion fun: dough, chicken thighs, curry powder, coconut milk, peas, ginger. Simmer curry filling; encase, bake aromatic.

Exotic spices warm the soul—anti-inflammatory turmeric boost, global flavor adventure.

Buffalo Chicken Empanadas

American twist: flour dough, shredded chicken, buffalo sauce, blue cheese, celery. Toss hot chicken mix; fill, bake spicy.

Game-day guilty pleasure with protein punch—lower-carb than wings, addictive crunch.

These 14 flaky empanada recipes prove there’s a savory filling for every mood and occasion—grab your apron, get rolling, and turn your kitchen into a flavor fiesta today!