There are certain foods I never regret making from scratch, and homemade empanadas are high on that list. A warm empanada with a crisp, golden outside and a flavorful filling tucked inside feels like the kind of food that disappears almost as quickly as I can put it on the table. They work for dinner, parties, game-day spreads, lunches, and those weekends when I actually want to spend a little extra time cooking something everyone gets excited about.
What I like most is how many directions I can take them without losing what makes an empanada so satisfying in the first place. Beef and olives, shredded chicken, chorizo and potatoes, ham and cheese, spinach and cheese—these are fillings that make sense inside that familiar half-moon pastry. Some are better fried, others are excellent baked, and quite a few can be assembled ahead of time. These 25 homemade empanada recipes stick to those dependable combinations while giving me enough variety to make a different batch every time the craving hits.
1. Classic Beef Empanadas
I have to start with classic beef empanadas because this is the version I think of whenever someone mentions homemade empanadas. Ground beef cooked with onion, garlic, tomato, cumin, oregano, and peppers creates a filling that is deeply savory without becoming complicated. Green olives are especially good here because their salty bite cuts through the richness of the beef and pastry. I like the filling fairly dry and finely textured so every empanada gets plenty of beef without liquid escaping through the seams.
These are also a great place to decide whether you’re on team baked or fried. Frying gives the pastry that unmistakably crisp, blistered exterior, while baking produces a golden shell that’s easier when I’m preparing a large batch. Either way, I let the cooked beef cool before filling the dough. Hot filling softens the pastry surprisingly quickly, and cooled filling makes shaping and sealing much easier.
2. Argentine Beef Empanadas
Argentine-style beef empanadas are one of my favorite variations because the filling has more going on than plain seasoned ground beef. Onion plays a big role, along with paprika and cumin, while chopped hard-boiled egg and green olives give the filling those distinct little pockets of richness and saltiness. Depending on the version, raisins may also appear, adding just enough sweetness to contrast with the beef.
I prefer these when the filling has had a little time to rest before it goes into the dough. The beef absorbs the seasonings, and everything becomes more cohesive instead of tasting like separate ingredients wrapped in pastry. I also avoid overstuffing them. A slightly smaller amount of flavorful filling gives me a much better sealed empanada than trying to squeeze in one more spoonful and watching it burst in the oven.
3. Beef Picadillo Empanadas
Picadillo practically feels designed for empanadas. Ground beef, tomato, onions, garlic, olives, peppers, and warm seasonings make a filling with enough flavor that it doesn’t need much else. Some versions add capers, potatoes, or raisins, and I don’t mind those additions because they’re all established ways of giving picadillo more texture and that familiar sweet-salty balance.
The trick is reducing the picadillo before filling the dough. I want it moist, but I don’t want tomato liquid pooling in the pan. Once it has thickened and cooled, it’s easy to portion and stays where I put it. These are especially good with a bright cilantro or garlic sauce alongside them because the fresh flavor wakes up all those rich beef and pastry notes.
4. Beef and Chorizo Empanadas
Adding chorizo to ground beef is one of the easiest ways I know to make a bold empanada filling without reaching for a dozen seasonings. Chorizo brings paprika, garlic, chile, and plenty of savory flavor on its own. I combine it with beef so the filling remains balanced rather than overwhelmingly rich, then add onion and a little cumin to tie everything together.
I usually bake this version because the chorizo already contributes plenty of richness. A shiny egg-washed crust turns deeply golden in the oven and gives me a nice contrast with the juicy meat inside. These are excellent party empanadas because the flavor is immediately recognizable, and they pair well with salsa, chimichurri, or a simple limey crema.
5. Chicken Empanadas
Chicken empanadas are what I make when I have cooked chicken waiting in the refrigerator and don’t want another sandwich or casserole. Shredded chicken takes on seasoning beautifully, especially when it’s cooked briefly with onion, garlic, peppers, tomato, and a little cumin or smoked paprika. Dark meat gives the richest result, although rotisserie chicken makes this an incredibly convenient batch.
The important thing is giving chicken enough moisture without turning the filling saucy. A small amount of tomato mixture or cooking juices keeps it succulent inside the pastry. I also like some fresh cilantro stirred in after the pan comes off the heat. It keeps the filling from feeling heavy and makes these particularly good with a creamy chile-lime dipping sauce.
6. Cheesy Chicken Empanadas
Cheesy chicken empanadas lean straight into comfort food. I start with finely shredded cooked chicken and combine it with a good melting cheese such as Monterey Jack, cheddar, or mozzarella. Sautéed onion, garlic, and jalapeño keep the filling savory, while a little cream cheese can make the center especially creamy without requiring a runny sauce.
I love baking these until the pastry is golden and the cheese inside has completely melted around the chicken. They’re particularly useful when I’m cooking for a crowd because the flavors aren’t overly challenging but they’re still much more interesting than ordinary chicken-and-cheese sandwiches. Add a smoky chipotle or chile-lime dip and they’ll usually be among the first things gone from the table.
7. Green Chile Chicken and Cheese Empanadas
Green chile and chicken belong together, especially once cheese and pastry get involved. Roasted green chiles provide a mellow pepper flavor that has more personality than simply making the chicken spicy. I mix them with shredded chicken and queso fresco, Monterey Jack, or another cheese that softens nicely as the empanadas cook.
A little tomatillo salsa can work beautifully in the filling, but I keep it restrained because excess liquid is the enemy of sealed pastry. I’d rather serve additional salsa alongside the finished empanadas. That way I get a crisp shell, creamy cheesy center, and plenty of bright green chile flavor without soggy bottoms or leaking seams.
8. Buffalo Chicken Empanadas
Buffalo chicken empanadas make perfect sense when I want something casual enough for game day but a little more substantial than another plate of wings. Shredded chicken gets tossed with Buffalo-style hot sauce, then paired with a creamy cheese component to mellow the heat. Cheddar, Monterey Jack, or cream cheese all work depending on how rich I want the filling.
I keep the filling fairly thick and let it cool completely before assembling. Once baked, the pastry becomes crisp while the chicken stays tangy and juicy inside. Blue cheese dressing or ranch is an obvious dipping option, and crisp celery on the side gives the whole plate the familiar Buffalo chicken experience without stuffing unnecessary ingredients into the empanada itself.
9. Chicken and Spinach Empanadas
Chicken and spinach empanadas are a nice middle ground when I want something hearty without relying entirely on meat and cheese. I sauté the spinach first so I can remove as much moisture as possible, then combine it with shredded chicken, garlic, onion, and just enough cheese to bind everything together.
Mozzarella keeps the flavor mild, while feta makes the filling sharper and saltier. Either way, I season carefully because cheese can add quite a bit of salt on its own. These empanadas bake especially well, and they’re one of the versions I like for lunch because they’re satisfying without feeling quite as rich as beef or chorizo-filled ones.
10. Chicken Fajita Empanadas
Whenever I have leftover fajita-style chicken, turning it into empanadas is an easy win. Chopped chicken, sautéed bell peppers, and onions already have everything I need for a flavorful filling. A little cumin, garlic, chile powder, and lime keeps the flavor firmly in familiar fajita territory.
I chop the peppers and chicken fairly small before filling the dough. Long strips look great on a fajita platter but make empanadas awkward to bite into and harder to seal. A little Monterey Jack or cheddar is optional, but I like what it does here. The melted cheese holds the filling together and makes these particularly good served warm with salsa.
11. Pork Empanadas
Slow-cooked or roasted pork makes an excellent empanada filling because it already has the tenderness I want inside crisp pastry. I shred it fairly finely and combine it with sautéed onion, garlic, peppers, cumin, and a little of its cooking liquid. The result should be juicy enough to taste rich but dry enough to stay neatly inside the dough.
This is one of my favorite ways to use leftover pork because it feels like a completely different meal the second time around. A fresh salsa or herby sauce on the side balances the richness nicely. I also think pork empanadas are particularly good baked until the edges become dark golden and crisp.
12. Pulled Pork Empanadas
Pulled pork empanadas take leftover barbecue in a very useful direction. Instead of loading the filling with sauce, I toss shredded pork with just enough barbecue sauce to coat it and then add a little cheese or finely chopped onion. Too much sauce makes sealing difficult and hides the texture of the pork.
These are undeniably casual, which is exactly why I like them. They work at cookouts, football parties, and family gatherings where people want something they can pick up without a knife and fork. A smoky barbecue dip can go on the side, but most of the time I find the filling has enough flavor that the empanadas don’t need much help.
13. Ham and Cheese Empanadas
Ham and cheese empanadas prove that the filling doesn’t need to be elaborate to be good. Thinly chopped ham paired with mozzarella, Swiss, or another reliable melting cheese turns wonderfully creamy once enclosed in hot pastry. I sometimes add a touch of mustard, but I keep the overall combination simple.
They’re also among the easiest empanadas to assemble because there’s no loose, saucy filling to manage. That makes them a smart starting point if someone is making empanadas for the first time. I especially like them baked and served warm enough for the cheese to still be soft but not so hot that it runs out with the first bite.
14. Chorizo and Potato Empanadas
Chorizo and potatoes are one of those combinations that never needs much convincing. The potatoes soften the intensity and saltiness of the sausage while absorbing its seasoned fat, so the filling becomes cohesive and flavorful. I dice the potatoes small so they cook quickly and fit comfortably inside the pastry.
I don’t add much cheese to these because I don’t think they need it. Onion and perhaps a little fresh cilantro are enough to round everything out. A cool crema or salsa verde makes a great partner, especially if the chorizo has some heat. These empanadas are substantial enough that a few can easily become dinner.
15. Sausage and Cheese Empanadas
Sausage and cheese empanadas are another reliable option when I want big flavor with minimal fuss. Italian-style sausage works particularly well because fennel, garlic, and herbs are already built into the meat. Once browned with onion, it only needs a good melting cheese to become a filling worth wrapping in pastry.
Mozzarella gives these an almost pizza-like quality without actually turning them into pizza pockets. Provolone is another good choice if I want a little more character. I make sure to drain excess sausage fat before assembling because a greasy filling can prevent the pastry from sealing properly and make the bottoms unnecessarily heavy.
16. Spinach and Cheese Empanadas
I would never leave spinach and cheese off an empanada list because it’s one of the best meatless versions. Spinach becomes rich and savory when paired with garlic and cheese, but it still has enough freshness to keep the filling from feeling too dense. Mozzarella and ricotta make it mild and creamy, while feta gives it a stronger Mediterranean-style edge.
My biggest rule is squeezing the cooked spinach thoroughly. It holds far more water than it appears to, and that moisture can turn a beautiful empanada into a soggy one. Once drained, chopped, and mixed with cheese, though, it becomes an incredibly easy filling that stays nicely contained while baking.
17. Spinach and Feta Empanadas
Spinach and feta deserve their own spot because they’re quite different from a mild spinach-and-mozzarella filling. Feta brings sharpness and salt, which means I can keep the rest of the ingredients straightforward. Garlic, onion, black pepper, and perhaps a little fresh herb are all I really want alongside it.
I like these baked rather than fried because the flaky pastry and tangy filling already provide plenty of richness. They’re excellent as part of a lunch spread and work surprisingly well at room temperature, too. If I’m making several varieties for a party, this is usually the vegetarian option I include because it doesn’t feel like an afterthought.
18. Mushroom and Cheese Empanadas
Mushrooms give empanadas a wonderfully savory filling even without meat. I cook them over fairly high heat until they’ve released their moisture and started browning, then add garlic, onion, and a little thyme or parsley. That browning matters because pale, watery mushrooms don’t bring nearly as much flavor.
Cheese turns the mushrooms into a filling that feels complete rather than simply vegetable-based. Swiss, provolone, mozzarella, or even a modest amount of Parmesan can work. I let everything cool before filling the dough, and I avoid packing the mushrooms too tightly. The result is a crisp empanada with a deeply savory center that even dedicated meat eaters tend to grab.
19. Black Bean and Cheese Empanadas
Black beans are one of my favorite inexpensive empanada fillings. They already have enough body to make the pastry satisfying, and they’re easy to season with onion, cumin, garlic, and a little chile. I mash some of the beans while leaving the rest whole so the filling holds together without becoming completely smooth.
Cheddar, Monterey Jack, or pepper Jack adds the creamy element these need. Corn can be added too, although I don’t overload them with vegetables because I want black bean and cheese to remain the main flavor. Served with salsa or avocado crema, they’re a practical meatless dinner that doesn’t feel like a compromise.
20. Corn and Cheese Empanadas
Corn and cheese is another simple filling that works far better than its short ingredient list suggests. Sweet corn gives little bursts of texture against salty, melted cheese, while onion or scallion adds enough savory flavor to keep the empanadas from tasting one-dimensional.
I like using a cheese with some personality here—Monterey Jack, mozzarella mixed with Parmesan, or a Latin-style cheese depending on what I have available. A pinch of smoked paprika or mild chile can deepen the flavor without turning these into spicy empanadas. They’re especially good during corn season, when the kernels are naturally sweet and crisp.
21. Potato and Cheese Empanadas
Potato and cheese empanadas are pure comfort food. I use potatoes that are tender enough to mash lightly but still retain a little texture, then season them with onion, garlic, black pepper, and cheese. The potato makes the filling substantial while the melted cheese keeps it from becoming dry.
These remind me why simple fillings are often the easiest to repeat. There aren’t many ingredients competing with one another, they’re inexpensive to make, and they reheat well. Pepper Jack gives them a mild kick, while cheddar makes them familiar and rich. Either way, I serve something fresh and tangy alongside them to balance all that pastry and potato.
22. Shrimp Empanadas
Shrimp empanadas are a seafood version I actually think belongs on the list rather than being included just for variety. Shrimp pairs naturally with garlic, peppers, onion, cilantro, and mild chile. I chop the shrimp into bite-sized pieces rather than leaving them whole so the filling sits evenly inside each pastry round.
The key is not overcooking the shrimp before the empanadas go into the oven or fryer. I cook them only briefly with the aromatics because they’ll continue cooking inside the pastry. A little cheese can be added, but I prefer keeping it light enough that the shrimp remain the star. Lime crema or cilantro sauce is excellent on the side.
23. Tuna Empanadas
Tuna empanadas are a classic-style option that deserves more attention, especially if I want something pantry-friendly. Tuna works particularly well with cooked onion, peppers, tomato, olives, and hard-boiled egg. The filling has a savory Mediterranean and Latin feel rather than tasting like ordinary tuna salad wrapped in pastry.
I cook the vegetable mixture first and make sure most of the liquid evaporates before folding in the tuna. That keeps the filling flavorful without making the pastry damp. These are good warm but also surprisingly enjoyable closer to room temperature, which makes them convenient for packed lunches, picnics, and make-ahead spreads.
24. Cheese and Onion Empanadas
Cheese and onion empanadas are about getting maximum flavor out of two basic ingredients. I slowly cook the onions until they’re soft, sweet, and golden rather than merely translucent. Once they’re cooled and mixed with cheese, they create a filling that tastes far more complex than the ingredient list suggests.
A combination of mozzarella and a sharper cheese works particularly well because I get both melt and flavor. I don’t make the onions overly wet or jammy; they need enough structure to stay inside the dough. These are especially good straight from the oven when the pastry is crisp and the cheese is still molten.
25. Pizza Empanadas
Pizza empanadas are the easy crowd-pleaser I save for the end because they’re especially useful when kids or picky eaters are involved. Mozzarella, a small spoonful of thick tomato sauce, and pepperoni create the familiar pizza flavor while the empanada dough gives it a crisp, portable shell. They’re recognizable without straying too far from the basic idea of a filled savory turnover.
The important word here is small when it comes to the sauce. Too much tomato sauce creates steam, leaks through the edges, and makes the pastry soggy. I use just enough to flavor the filling and serve warm marinara on the side for dipping. That gives me crisp empanadas and all the extra sauce anyone wants.
FAQs About Homemade Empanadas
Is It Better to Bake or Fry Empanadas?
Both methods work, and I choose based on the filling and occasion. Frying creates a crisp, bubbly exterior and is especially good for traditional meat-filled empanadas. Baking is easier when I’m making a large quantity and gives the pastry a flaky, golden finish with less hands-on cooking. Brushing baked empanadas with egg wash helps create that attractive browned surface.
Can I Make Empanadas Ahead of Time?
Yes. In fact, I think empanadas are one of the better party foods to prepare ahead. I can cook the filling a day in advance and refrigerate it, which also means it’s completely cool when I’m ready to assemble. Depending on the dough, assembled uncooked empanadas can also be chilled until I’m ready to bake or fry them.
Why Do My Empanadas Open While Cooking?
Usually I’ve either added too much filling, left moisture around the edge, or failed to seal the pastry firmly enough. I leave a clean border around the filling, press out obvious air pockets, and seal the edge securely. Crimping with a fork is the easiest approach, although a traditional folded edge gives them a beautiful handmade look.
How Do I Keep Empanadas From Getting Soggy?
The filling is usually the first place I look. Meat mixtures, mushrooms, spinach, tomatoes, and other ingredients can contain far more liquid than expected. I cook off excess moisture and cool the filling before it touches the dough. For baked empanadas, spacing them apart on the baking sheet also helps hot air circulate around the pastry.
Can I Use Store-Bought Empanada Dough?
Absolutely. I enjoy homemade dough when I have time, but store-bought empanada discs make a weeknight batch far more manageable. I choose discs intended for the cooking method I’m using whenever possible because dough formulated for frying can behave differently from dough designed for baking.
Can I Use Pie Crust for Empanadas?
Yes, especially for baked empanadas. Pie crust produces a buttery, flaky result rather than exactly duplicating every traditional empanada dough, but it’s a practical shortcut. I roll it slightly if needed, cut even rounds, fill them conservatively, and seal them with egg wash and a fork.
Can Homemade Empanadas Be Frozen?
Empanadas are excellent freezer food. I prefer freezing uncooked assembled empanadas individually on a tray before transferring them to a freezer container or bag. Keeping them separated during the initial freeze prevents them from sticking together and lets me take out only the number I need later.
What Is the Best Filling for Empanadas?
If I’m serving a mixed crowd, classic beef, chicken and cheese, ham and cheese, and spinach and cheese are the dependable choices I’d start with. Beef picadillo is ideal when I want a more traditional savory filling, while chorizo and potato is excellent when I want something particularly hearty. There isn’t one universal best filling—the useful part is choosing something flavorful that isn’t excessively wet.
What Sauces Go Well With Empanadas?
Chimichurri is excellent with beef, while salsa verde works beautifully with chicken, pork, and chorizo. Cilantro-lime sauce, garlic aioli, chipotle crema, and plain salsa are also easy choices. I usually match the dip to the filling rather than putting five sauces on the table; a good empanada shouldn’t need sauce to hide what is inside it.
How Much Filling Should I Put in Each Empanada?
Less than I initially think. Overfilling is probably the fastest route to torn dough and leaking seams. The exact amount depends on the diameter of the dough round, but I always leave enough uncovered pastry around the perimeter to create a strong seal. A slightly less stuffed empanada that stays intact is much better than an overflowing one that bursts while cooking.
Final Thought
Homemade empanadas are worth learning because once I understand the basic formula—good dough, cooled filling, sensible portions, and a tight seal—I can make dozens of variations without turning the process into a complicated project. Classic beef and picadillo are still the versions I’d make first, but chicken and cheese, chorizo and potato, spinach and feta, ham and cheese, and mushroom and cheese prove how easily the same idea can fit different meals and different crowds.
If I’m making them for dinner, I usually choose two fillings and freeze whatever we don’t eat. For a party, I’ll make several varieties but keep them recognizable enough that guests know what they’re grabbing. That’s really the sweet spot with homemade empanadas: familiar ingredients, plenty of flavor, crisp pastry, and just enough variety to make everyone reach for another one.
