Taste the rich flavors of Spain with these bold and flaky baked Empanadillas!
Empanadillas are a snack-size version of the larger empanadas, a popular street food in some cultures, making these tasty little handheld pies a fun and flavorful treat for any occasion! These savory pastries are believed to have originated in Spain, with influences from Arab cuisine following the Moorish invasions. Empanadas also have similarities to sambusak, a Middle Eastern turnover, and samosa, a savory Indian stuffed pastry. Since their earliest days, these tasty treasures have spread far and wide, and on their travels picked up about as many variations on fillings as countries have cuisines, including juicy meats, bold veggies, and even some sweet options.
You’ll love the easy prep of this recipe and the fact that these are baked instead of deep-fried. So prep them up and pop them into the oven while you get ready for your guests to arrive. These little bites of goodness are great for an appetizer, or if you’re making a Latin-themed meal, try pairing these with Spanish Rice, a cool and refreshing Gazpacho, and this Easy Guacamole for dipping.
Are Empanadillas Healthy?
While empanadillas are delicious, they may not be the healthiest meal. And sometimes that just has to be OK! While some recipes call for deep-frying, in this recipe you bake the empanadillas, which helps cut down on fat. You’ll also want to use a high-quality lean ground beef, and of course the vegetables add fiber and vitamins.
Can you make these vegetarian?
Of course! It’s easy to swap out the ground beef with plant-based fillings such as cooked beans, lentils, or even tofu, and extra chopped vegetables. I like to add spinach, zucchini, corn, and mushrooms, but you can really include any vegetable you like and that will enhance the recipe. If you add tofu, it can be a little tricky to get just right. Typically I will press out the moisture and then crumble it into small pieces before cooking in a little olive oil on medium. It will get slightly golden and crispy in 5-7 minutes, and then you can add it to the vegetables.
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 3/4 cup cold water
- 1 large onion, diced
- 1 red bell pepper, diced
- 1/2 pound lean ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 2 medium tomatoes, diced
- 1 clove garlic, minced
- 2 tablespoons minced parsley
- 1/4 cup chopped green olives
- 1 large egg, beaten for egg wash
INSTRUCTIONS
Prepare Dough
Mix and knead dough; let rest.
Make Filling
Cook vegetables, add beef and spices, then tomatoes and olives.
Assemble & Bake
Fill dough, seal, brush with egg, and bake.
Devour!
FAQs & Tips
You can absolutely make these empanadillas ahead and store them uncooked in the fridge for a couple of days before baking. Make sure to cover them tightly with plastic wrap or keep them in an airtight container. You can also freeze them uncooked in a single layer on a baking sheet, and then transfer them into freezer bags to freeze for up to 3 months. When you’re ready, bake them straight from the freezer (but add a few minutes of extra baking time). If you have leftover baked empanadillas, they will store nicely in an airtight container in the fridge for up to 3 days.
You can, but the dough in this recipe is so easy and tasty that I hope you’ll give it a try. And honestly, while store-bought dough can be a slight timesaver, I think the taste of this homemade pie far outweighs the convenience. The homemade dough is more tender and flaky, while the store-bought doughs tend to come out crispier and more dense.
Sometimes people think making dough from scratch is difficult, but honestly, as long as you follow a few easy steps, it couldn’t be easier. Make sure you let your dough “rest” as directed; this will make it easier to roll out. And don’t skip the egg wash!
Serving Suggestions
In addition to the Latin-themed meal suggestions I mentioned, you can also serve these bite-sized empanadillas as part of a grazing board (maybe for game day!) using other snacks like Queso Fundido and Stuffed Jalapeños, rounded out with a nice plate of Healthy Nachos.
Empanadillas
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup cold water
- 1 large onion diced
- 1 red bell pepper diced
- 1/2 pound lean ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 2 medium tomatoes diced
- 1 clove garlic minced
- 2 tablespoons minced parsley
- 1/4 cup chopped green olives
- 1 large egg beaten for egg wash
Instructions
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In a large bowl, combine olive oil, water, and salt. Gradually add flour, mixing until a dough forms.
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Turn dough onto a floured surface and knead until smooth. Let rest for 30 minutes.
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In a skillet, sauté onion and bell pepper until soft.
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Add ground beef, salt, pepper, and paprika. Cook until beef is browned.
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Stir in tomatoes and garlic, cooking until thickened.
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Remove from heat and stir in olives and parsley.
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Divide dough into pieces, roll out, and fill with beef mixture.
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Fold dough over filling, seal edges, and brush with egg wash.
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Bake at 400°F for 20 minutes or until golden.
Nutrition
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