Empanadas are one of those snacks that bring everyone together around the table: Crispy on the outside, juicy on the inside, and perfect for sharing on any occasionFrom a birthday party to a casual dinner with friends, whether you prefer meat, fish, vegetables, or sweet and savory combinations, there's always a filling to suit you.
Although in Spain we immediately associate them with Galicia, where the empanada has almost the status of a gastronomic symbol, The reality is that this dish travels halfway around the world and takes on a thousand different forms.: thin or puff pastry doughs, large empanadas to cut into portions or individual empanadas, fillings of seafood, stew, with strong cheeses or even sweet versions that look like a disguised dessert.
A quick trip through the world of empanadas
When we think of empanadas, we usually imagine the classic tray coming out of the oven, but Many traditional cuisines share the same idea: wrap a tasty filling in dough and bake or fry it. to protect it and concentrate its flavor. We see this logic in Galician empanadas, Spanish empanadillas, and also in Latin American recipes.
In Spain, the Galician empanada is perhaps the most famous, with doughs made with oil from the sofrito and fillings where They usually include caramelized onions, peppers, and some other ingredients. fish or tasty meat. But It is not an invention exclusive to Galicia or our countryThere are relatives everywhere, from Colombian or Argentinian empanadas to Mexican quesadillas, tamales, arepas or enchiladas.
Something that almost all of them share is that They allow you to make use of what's in the pantry or leftovers from the previous day.turning a stew, some sad vegetables or leftover meat into a new dish that no one would guess came from recycling.
For the dough we can use the typical empanada dough, store-bought puff pastry, or try making it at home; The difference in taste and texture when you use a good homemade dough is enormousespecially if it's done with some of the oil used to sauté the onion and pepper.
Classic empanada fillings that never fail
There are fillings that are repeated in almost every house because They always work, they're cheap, and they're easy to prepare.These are the ones you should master first before venturing into more creative combinations.
Tuna empanada: the classic filling
The tuna empanada is the queen of many kitchens because It's made with pantry staples and is enjoyed by both children and adults.It's that filling that grandmothers, mothers, and aunts have prepared time and time again for parties, outings, or quick dinners.
The base is usually a vegetable sofrito with finely chopped onion and pepper, slowly sautéed in olive oilSometimes a clove of garlic is added for extra flavor. When they are tender, tomato sauce or homemade fried tomato is added and it is cooked for a few more minutes.
Then add the well-drained canned tuna and, if you like, chopped hard-boiled egg and thinly sliced ​​green oliveswhich adds texture and a delicious salty touch. Adjust the salt and pepper, let it cool, and you have a versatile filling for large empanadas or small empanadas.
Minced meat empanada for lovers of intense flavors
Another essential filling is meat, perfect for those who prefer more substantial bites. It can be prepared with minced beef, pork or a mixture, or even by reusing leftover stews. like a shredded stew or the classic ropa vieja from cocido.
The process usually begins with a base of finely chopped onion, sometimes accompanied by Carrot, pepper and garlic, all well sautéed in a pan with oilWhen the vegetables are soft, add the meat, season with salt and pepper, and cook until it changes color.
To achieve a juicy and bound filling, the following is incorporated concentrated or crushed tomatoes and a little water or brothLet it reduce until no loose liquid remains and the mixture is spreadable. Many versions include spices such as cumin, oregano, pepper, or paprika, and optionally, chopped hard-boiled egg.
When everything is cooked properly, it's advisable Let it cool completely before assembling the empanada.This way, the dough doesn't get soggy or break. With this same mixture, you can make empanadas, baked or fried, which keep very well overnight.
Vegetable empanadas: light, tasty and very versatile
For those looking for something lighter or who want a meat-free option, Vegetable empanadas are a real treat when they're done right.They accept almost any combination and are perfect for using up whatever's lying around in the fridge.
They can contain spinach, zucchini, eggplant, onion, pepper or mushrooms, combined with cheeses that melt well such as mozzarella, feta or goat cheeseSometimes they are complemented with hard-boiled egg or a touch of nutmeg or curry to round out the flavor.
The key trick is to sauté each vegetable for the necessary time so that Lose a good portion of its water before mixing and using it as fillerOtherwise, the empanada can become soggy and the dough will be soft. A quick bake in the oven with a thin crust creates a spectacular contrast between a juicy interior and a crispy exterior.
Chicken empanada with mushrooms
Among the somewhat different but simple fillings, the chicken with mushrooms stands out, which does without tomato and opts for a creamy sauce. The result is smooth, tasty, and with a very pleasant texture, ideal for those who don't want flavors as strong as those of red meat.
It is usually prepared by chopping onions and, sometimes, a few cloves of garlic and some peppersauté the onions in oil until soft. Then add the mushrooms or the mixture of mushrooms, thoroughly cleaned and chopped, and sauté until they have released their water.
Meanwhile, lightly brown the diced or shredded chicken (for example, from boiled thighs), which is then mixed with the sautéed vegetables. To achieve creaminess, incorporate a few tablespoons of flour and enough milk or creamStirring until you achieve a kind of thick béchamel sauce that envelops all the ingredients.
A good dose of salt, pepper and nutmeg to taste rounds out the flavor, and when the mixture cools it is used as a filling inside a pastry dough or a sheet of puff pastry. Baked until the surface is golden brown, it makes a very homemade and comforting pie..
Sweet empanadas: apple, cinnamon and company
The empanada universe is not limited to savory dishes: There are also empanadas intended as a dessert or snack, with the apple and cinnamon one being the most typical.It's reminiscent of apple pie, but in an easily transportable version.
The combination usually includes peeled apples, sliced ​​or diced, mixed with sugar (preferably brown), ground cinnamon and a splash of lemon juice to prevent the fruit from oxidizing. Often, raisins or nuts are added to give it a juicy and crunchy texture.
It is baked with puff pastry or a sweet shortcrust pastry and is ideal to serve warm with a scoop of vanilla ice cream or some whipped creamIt's a great way to end a meal with something homemade and simple.
Traditional fillings for Galician empanadas
In Galicia, the empanada is much more than a recipe; it's almost an institution. Classic versions combine a tasty dough with fillings that take advantage of the best produce from the land and seafrom humble canned fish to fine seafood.
Galician-style tuna empanada
The Galician version of the tuna empanada is characterized by a dough made with some of the oil used to poach the vegetables. That flavored oil is mixed with flour, water, salt, and sometimes a little lard. to achieve an elastic, tasty and very characteristic dough.
The filling usually combines julienned onions and peppers, cooked slowly until very tender, mixed with tuna and tomato sauce for a juicy combinationThe key is to drain some of the sofrito so that the dough doesn't fall apart and reserve those juices to incorporate into the dough itself.
Galician sardine empanada in tomato sauce
One of the most traditional and economical empanadas is the one made with canned sardines, which proves that With a good tin can you can make a festive empanadaThe base of the filling is a mild sofrito of onion and peppers (red and green) cooked in plenty of olive oil until tender but not too browned.
Then the vegetables are drained well, their juices are reserved and mixed with the oil from the pan to form part of the dough. The dough is prepared with that mixture of oil and juices, combining water, salt, and flour.kneading until a manageable texture is achieved and adding, if desired, a little lard.
The dough is left to rest, divided into portions, and rolled out to form bases and tops. The seasoned vegetable sofrito is then spread over each base. The sardines in tomato sauce, evenly distributedIt is covered with another layer of dough, the edges are closed forming a cord, a small central hole is opened to allow steam to escape and it is brushed with beaten egg before baking.
Cockle pie
Among seafood empanadas, the cockle empanada holds a special place, especially when made with fresh product. The dough is made with strong flour, warm water, compressed yeast, olive oil, sweet paprika and saltresulting in a dough with a very strong flavor and a slightly orange color.
The filling starts with an onion sautéed in oil until golden brown, to which tomato sauce is added, sweet paprika, a pinch of sugar and saltIf using fresh cockles, steam them until they open and remove the shell; if using canned cockles, drain them well.
Then the onion is mixed with the cockles and fresh chopped parsley, letting the temperature drop slightly before fillingThe empanada is made with two layers of dough, the edge is sealed, it is brushed with beaten egg and baked until golden brown.
Galician cod empanada with raisins
Another Galician classic with a sweet touch is the cod and raisin empanada, a combination that may surprise at first but that It works wonderfully thanks to the contrast between the saltiness of the fish and the sweetness of the raisins..
It begins by preparing a generous sofrito of chopped onion, cooked slowly in olive oil until very tender and translucent. Meanwhile, the Desalted cod is briefly cooked in water, drained, and separated into flakes.Then it is added to the sautéed vegetables along with the seedless raisins and left to cook for a few minutes, then drained to reserve the oil.
With that flavored oil, flour, milk, salt and egg, the empanada dough is made, which is left to rest before being divided into two parts, stretched and forming the base and the lid. The filling is placed on the base, covered with the other portion of dough, sealed, and baked. until golden brown and crispy.
Meat empanada fillings: from minced meat to lamb
Beyond classic ground beef, There are meat-based empanadas that are prepared with whole cuts of meat, long marinades, or mixtures with sausages.resulting in very pronounced flavors that withstand baking perfectly.
Lamb empanadas with sobrasada and bacon
A very substantial version is the individual lamb empanadas, typical of some areas where the oven is filled with these pieces for celebrations. They are prepared with a dough rich in fat (lard and oil), flour, egg yolks, warm water, orange juice and saltwhich results in a tasty, slightly aromatic and very tender dough after baking.
The filling starts with a boneless, chopped leg of lamb, which is Marinate with lemon juice, salt, pepper and some resting time so that it absorbs the flavor well. Diced sobrasada and bacon are added to the meat, which release fat and aroma inside the empanada when baked.
To form them, portions of dough are taken and shaped into small casseroles where the filling is placed, which is then covered with another circle of dough. It is sealed by making a rim and a small hole is made in the center so it can breathe in the oven. After about fifty minutes of cooking at a moderate temperature, the pastry is golden brown and the meat is tender.
Chicken puff pastry empanada with mushroom béchamel sauce
An even creamier chicken variant is the one made with puff pastry. It starts with cooked chicken thighs, shredded and mixed with a sauté of onions and mushroomswhich is then bound together with a kind of thick béchamel sauce.
To do this, sauté the onion in oil, add the chopped mushrooms and, when everything is well softened, incorporate two tablespoons of flour and then milk little by littleStir until the mixture thickens. Season with salt and pepper, add nutmeg, and stir in the chopped chicken.
The filling, once cooled, is spread onto a sheet of puff pastry placed in a greased tin, leaving enough dough to cover the top. It is covered, the edges are sealed well, and it is brushed with egg yolk before being placed in the oven, where The puff pastry puffs up and browns while the inside remains creamy and juicy..
Gourmet empanada fillings and modern combinations
Once we've mastered the classic versions, we want to go a step further and try somewhat more sophisticated fillings or with contrasting sweet and savory flavors that surprise those who try them. Here, the only limit is your imagination (and what you have in the fridge).
Goat cheese, pear and caramelized walnuts
A very successful option for baked empanadas is to combine Creamy crumbled goat cheese with diced ripe pear and caramelized walnutsA drizzle of honey or some aromatic herbs like rosemary can be added to round out the dish.
In a bowl, gently mix all the ingredients so that The fruit and nuts should be evenly distributedIt's an ideal filling for thin pastries or small empanadas, perfect as a different appetizer or for a tapas-style dinner.
Garlic shrimp
For seafood lovers, a garlic shrimp-style filling is a safe bet. It is prepared by sautéing peeled prawns or shrimp with chopped garlic in olive oil.adding salt, pepper and fresh parsley at the end.
Once they are removed from the heat, it is important Let them cool before enclosing them in the doughto avoid ruining the texture. They work very well in small empanadas for a special occasion, where every bite tastes of the sea.
Chicken curry with apple
Among the most successful modern proposals is the chicken curry filling with apple, which mixes mild spices with a fruity touch. It can be made by stir-frying strips of chicken with onion, diced apple, and a mild curry mixture.Adding a little cream or coconut milk to soften it.
The combination of sweet, spiced, and creamy results in a unique empanada, perfect for anyone who wants to break away from the classics without overcomplicating things in the kitchen.
Cheese with caramelized onions
Another infallible pairing in empanadas is cheese (preferably strong or very creamy) with caramelized onion. The onion is cooked slowly with oil and a little sugar, or without it, until it takes on a deep golden color and a very sweet taste..
After letting it cool slightly, it is mixed with pieces of goat cheese, brie or blue cheese, which when baked It melts and blends with the onionIt's an ideal filling for those who enjoy strong flavors and well-defined contrasts.
Cod with raisins and pine nuts, black pudding with fruit and more ideas
Inspired by traditional recipes from other regions, empanadas can be prepared from shredded cod with onion, rehydrated raisins and toasted pine nuts, a very special savory mix with sweet and crunchy touches.
Empanadas are also highly appreciated. Black pudding with apple or pear, where the sweetness of the fruit balances the intensity of the black puddingThe diced fruit is usually lightly sautéed before being mixed with the black pudding so that it loses some water and gains flavor.
For simpler but always effective options, try a filling of hard-boiled egg, ham, and a cheese that melts well. It's perfect for quick empanadas, snacks, or parties with kids.because it's usually liked by everyone without complications.
Special fillings: using up leftovers and one-pot recipes
One of the great virtues of empanadas is that They allow you to reuse leftovers from other dishes to create something entirely new.Many stews, roasts, or boiled dishes have a second life when encased in a good dough.
After a Galician stew, for example, you can prepare a savory pie with ham hock, veal, chorizo, bacon and broth vegetables (turnip greens or cabbage)Sometimes they are added potato or crushed chickpeas and sautéed onion to bind the whole thing together.
The same applies to leftover roast chicken, shredded meat, or fish in sauce: Simply crumble them and add a sofrito to add juiciness. and adjust the salt and spices for a completely new filling.
Creamy fillings: corn, béchamel and mild sauces
In addition to the meat and fish versions, there are fillings where the sauce is the star, such as the creamy corn filling. It starts with a sauté of onion and red pepper in lard or butter, to which sweet corn is added (canned, frozen or fresh).
In another phase, a kind of béchamel sauce is prepared in the same pan, incorporating flour, more butter and milk until it reaches the desired consistency. a thick, silky cream that envelops the corn and vegetablesIt is seasoned with salt, pepper and nutmeg and topped with fresh cheese or diced mozzarella so that it melts in the oven.
These types of creamy fillings demand even more than The filling should be completely cold before closing the empanada.so that the dough does not break or lose its shape during baking.
Key tips for making perfect filled empanadas
Beyond the filling you choose, there are a number of basic tricks that make the difference between an ordinary empanada and one that disappears from the plate in five minutes. They are simple details, but it's always good to keep them in mind..
The first thing is to use fresh, quality ingredients, both in vegetables and in meats, fish or cheesesGood quality preserved fish or fresh seafood makes a huge difference in the final result, as does a well-cooked onion.
The texture of the filling is fundamental: It needs to be moist but not watery, so that it can be spread over the dough without releasing liquid.If it's too runny, you can always thicken it with a little breadcrumbs, mashed potato, or by reducing the cooking time.
Spices and fresh herbs are wonderful allies. A touch of paprika, mild curry, cumin, thyme, coriander or rosemary It transforms ordinary filling into a much more interesting one, without needing to complicate things with strange techniques.
Playing with textures also helps: mix crunchy ingredients (such as nuts or seeds) with creamy ones It makes the bite more enjoyable. And depending on the filling, some empanadas are better hot (meat, seafood, cheeses) and others are better if they are left to warm up or cool down (tuna, some vegetable ones, stew).
Another essential trick is that The filling should always be cold before placing it on the doughto prevent it from getting soggy or breaking. Also, don't overfill it: if you fill it too much, it will be harder to close and the pastry might not cook properly in the center.
Before putting it in the oven, it is highly recommended Paint the surface with beaten egg to make it shiny and golden.and prick it or make a small vent hole to let the steam escape. And if you use Galician dough with some of the oil from the sofrito, the flavor is effortlessly elevated.
Filled empanadas are, in the end, a kind of edible canvas where almost anything can fit: From traditional fillings of tuna, meat or stew to options with seafood, fruits, strong cheeses or creamy saucesBy paying attention to the quality of the ingredients, the texture of the filling, and a few basic baking details, it's hard not to make them a success. All that's left is to get your hands a little dirty, turn on the oven, and let the smell of freshly baked dough do the rest.