Empanada Recipe

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
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Updated on 05/25/22
Uncooked Empanadas

Arinahabich/Getty Images
Prep: 45 mins
Cook: 45 mins
Refrigerate: 8 hrs 30 mins
Total: 10 hrs
Servings: 12 servings
Nutrition Facts (per serving)
233 Calories
21g Fat
9g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 233
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 22%
Cholesterol 24mg 8%
Sodium 197mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 0%
Calcium 72mg 6%
Iron 1mg 4%
Potassium 20mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for the flaky crust is perfect for making empanadas. Just add your favorite Mexican filling(s), deep-fry, and enjoy fresh, crispy, fried empanadas anytime at home.

Need more inspiration? See our list of delectable savory and sweet fillings below the recipe.

Ingredients

  • 3 cups all-purpose flour

  • 2 teaspoons granulated sugar

  • 3 teaspoons baking powder

  • 1 pinch salt

  • 1/2 cup good quality pork lard, or vegetable shortening

  • 1 large egg

  • 3/4 cup chicken broth, room temperature

  • Vegetable oil, or shortening, for frying

  • 2 to 3 cups your favorite empanada fillings (see below)

Steps to Make It

For the Dough

  1. Mix together the flour, sugar, baking powder, and salt. Use a pastry cutter or 2 knives to cut in the lard or shortening, working until the mixture resembles coarse meal.

  2. Whisk the egg and mix it into the chicken broth. Stir the broth and egg mixture into the flour and knead until dough forms and sticks together. Cover and refrigerate for 30 minutes.

To Make the Empanadas

  1. Lightly flour a flat surface and roll out dough to 1/4 inch (a little over half a centimeter) thick. Cut into 4-inch diameter (10-centimeter) circles for small empanadas, 5-inch (13-centimeter) circles for medium ones, or 6-inch (15-centimeter) circles for large ones.

  2. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium ones, or 3 tablespoons for large.
    Fold dough over to make a filled half circle and use a fork to press the edges together to seal. Refrigerate uncooked empanadas for 3 hours.

  3. Deep-fry in 350 F (177 C) oil for 6 to 7 minutes or until golden brown. Place fried empanadas on a metal rack or set on several layers of absorbent paper to drain off any excess oil. Eat hot or warm. (Careful—filling can be very hot!)

Mexican Empanada Fillings

Empanadas can be made of almost any sort of filling, sweet or savory. They are a great way to take advantage of food left over from another meal or of seasonal fruits and vegetables. Here are a few suggestions to get your own ideas rolling: