Empanada Filling Fiesta: 10 Delicious Recipes to Elevate Your Empanadas

Empanadas, those delightful little pockets of savory or sweet goodness, are a global favorite for good reason. Their versatility is unmatched; you can fill them with practically anything your heart (and stomach) desires. But with so many possibilities, where do you even begin? This guide is your ultimate resource, packed with ten mouthwatering empanada filling recipes, complete with detailed steps and instructions to help you create empanadas that are bursting with flavor and sure to impress.

Understanding the Art of the Empanada Filling

Before we dive into the recipes, let’s discuss some essential principles for creating the perfect empanada filling:

* **Flavor Balance:** Aim for a balance of flavors – sweet, savory, spicy, acidic. Think about how the different ingredients will complement each other.
* **Moisture Control:** Excess moisture is the enemy of crispy empanadas. Avoid overly wet fillings. Drain excess liquid from cooked vegetables or meats. Consider adding breadcrumbs or mashed potatoes to absorb moisture.
* **Ingredient Size:** Chop ingredients into small, uniform pieces. This ensures even cooking and distribution of flavors.
* **Pre-Cooking:** Most fillings benefit from being pre-cooked. This allows the flavors to meld and prevents the dough from becoming soggy.
* **Cooling:** Allow the filling to cool completely before filling the empanadas. Warm filling can melt the dough and make it difficult to seal.

Empanada Dough Options

While this guide focuses on the fillings, remember that the dough is just as important! You can use homemade empanada dough or store-bought pastry dough. Here are a few options:

* **Homemade Empanada Dough (Pâte Brisée):** This is a classic choice, made with flour, butter, salt, and water. It’s flaky and buttery.
* **Puff Pastry:** Puff pastry creates incredibly light and airy empanadas. It’s readily available in most grocery stores.
* **Empanada Discs:** Pre-made empanada discs are a convenient option for busy bakers. They come in various sizes and flavors.

Now, let’s get to the heart of the matter: the recipes!

1. Classic Beef Empanada Filling (Picadillo)

This is the quintessential empanada filling, a flavorful ground beef mixture seasoned with onions, garlic, peppers, olives, and raisins (optional).

**Ingredients:**

* 1 tablespoon olive oil
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 pound ground beef
* 1 red bell pepper, finely chopped
* 1 green bell pepper, finely chopped
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1/2 cup beef broth
* 1/4 cup raisins (optional)
* 1/4 cup chopped green olives
* Salt and pepper to taste
* 1 tablespoon red wine vinegar

**Instructions:**

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ground beef and cook, breaking it up with a spoon, until browned.
4. Drain off any excess grease.
5. Add bell peppers, cumin, paprika, oregano, and cayenne pepper (if using). Cook for 2-3 minutes more, until the peppers start to soften.
6. Stir in diced tomatoes, beef broth, raisins (if using), and olives.
7. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened and the flavors have melded.
8. Season with salt and pepper to taste.
9. Stir in red wine vinegar.
10. Let cool completely before filling empanadas.

2. Chicken Empanada Filling with Chipotle Peppers

This filling adds a smoky kick to the classic chicken empanada, incorporating the rich flavor of chipotle peppers in adobo sauce.

**Ingredients:**

* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound cooked chicken, shredded (rotisserie chicken works great)
* 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained
* 2 chipotle peppers in adobo sauce, minced (adjust to taste)
* 1 tablespoon adobo sauce (from the can of chipotle peppers)
* 1 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/4 cup chopped cilantro
* Salt and pepper to taste
* 1/2 cup chicken broth

**Instructions:**

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Stir in shredded chicken, diced tomatoes and green chiles, chipotle peppers, adobo sauce, cumin, and chili powder.
4. Add chicken broth.
5. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has slightly thickened.
6. Stir in cilantro and season with salt and pepper to taste.
7. Let cool completely before filling empanadas.

3. Spinach and Cheese Empanada Filling

A vegetarian delight, this filling combines the earthy flavor of spinach with the creamy richness of cheese.

**Ingredients:**

* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (10 ounce) package frozen spinach, thawed and squeezed dry
* 1 cup ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup crumbled feta cheese
* 1 egg, lightly beaten
* 1/4 teaspoon ground nutmeg
* Salt and pepper to taste

**Instructions:**

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add spinach and cook for 2-3 minutes, until wilted.
4. Remove from heat and let cool slightly.
5. In a large bowl, combine ricotta cheese, Parmesan cheese, feta cheese, and egg.
6. Add the spinach mixture and nutmeg. Mix well.
7. Season with salt and pepper to taste.
8. Let cool completely before filling empanadas.

4. Ham and Cheese Empanada Filling

A simple yet satisfying filling, perfect for a quick and easy snack or meal.

**Ingredients:**

* 1 tablespoon butter
* 1/2 cup diced onion
* 2 cups diced ham
* 1 1/2 cups shredded cheddar cheese
* 1/2 cup shredded mozzarella cheese
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon black pepper

**Instructions:**

1. Melt butter in a skillet over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in ham and cook for 2-3 minutes.
4. Remove from heat and let cool slightly.
5. In a bowl, combine the ham mixture, cheddar cheese, mozzarella cheese, parsley, and pepper.
6. Let cool completely before filling empanadas.

5. Chorizo and Potato Empanada Filling

This hearty filling combines the spicy kick of chorizo with the comforting texture of potatoes.

**Ingredients:**

* 1 tablespoon olive oil
* 1/2 pound chorizo, casing removed
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound potatoes, peeled and diced
* 1/2 cup chicken broth
* 1/4 cup chopped cilantro
* Salt and pepper to taste

**Instructions:**

1. Heat olive oil in a large skillet over medium heat.
2. Add chorizo and cook, breaking it up with a spoon, until browned.
3. Remove chorizo from the skillet and set aside.
4. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Add potatoes and chicken broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the potatoes are tender.
6. Return chorizo to the skillet.
7. Stir in cilantro and season with salt and pepper to taste.
8. Let cool completely before filling empanadas.

6. Black Bean and Corn Empanada Filling

A flavorful and vibrant vegetarian filling with Southwestern flair.

**Ingredients:**

* 1 tablespoon olive oil
* 1 onion, chopped
* 1 red bell pepper, chopped
* 2 cloves garlic, minced
* 1 (15 ounce) can black beans, rinsed and drained
* 1 cup frozen corn, thawed
* 1/4 cup chopped cilantro
* 1 tablespoon lime juice
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste

**Instructions:**

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and bell pepper and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in black beans, corn, cilantro, lime juice, chili powder, and cumin.
5. Cook for 5-7 minutes, or until heated through.
6. Season with salt and pepper to taste.
7. Let cool completely before filling empanadas.

7. Seafood Empanada Filling (Shrimp or Fish)

For seafood lovers, this filling offers a taste of the ocean.

**Ingredients:**

* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound shrimp (peeled, deveined, and chopped) or firm white fish (such as cod or halibut), diced
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped green onions
* 1/4 cup dry white wine
* 1 tablespoon lemon juice
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste

**Instructions:**

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add shrimp or fish and cook until opaque, about 3-5 minutes.
4. Stir in bell pepper and green onions.
5. Pour in white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.
6. Season with smoked paprika, salt, and pepper to taste.
7. Let cool completely before filling empanadas.

8. Apple Pie Empanada Filling

A sweet treat that combines the comfort of apple pie with the portability of an empanada.

**Ingredients:**

* 4 cups peeled and diced apples (Granny Smith or Honeycrisp work well)
* 1/2 cup granulated sugar
* 1/4 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces
* 1 tablespoon lemon juice

**Instructions:**

1. In a large bowl, combine apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
2. Add butter and lemon juice and mix well.
3. Pour the apple mixture into a saucepan and cook over medium heat, stirring occasionally, until the apples are tender and the sauce has thickened, about 15-20 minutes.
4. Let cool completely before filling empanadas.

9. Dulce de Leche Empanada Filling

This decadent filling is for serious dulce de leche lovers. Simple, sweet, and irresistible.

**Ingredients:**

* 1 (13.4 ounce) can dulce de leche
* Optional: Pinch of sea salt

**Instructions:**

1. If desired, stir a pinch of sea salt into the dulce de leche to enhance the flavor.
2. Let cool if it was previously chilled.
3. Fill empanadas directly with the dulce de leche. Do not overfill!

10. Guava and Cheese Empanada Filling

A classic combination, especially popular in Latin America. The sweetness of guava paste complements the savory richness of the cheese.

**Ingredients:**

* 8 ounces guava paste, cut into small cubes
* 8 ounces cream cheese, cut into small cubes

**Instructions:**

1. Combine the guava paste and cream cheese cubes.
2. Gently mix together. Do not overmix; you want to maintain distinct cubes.
3. Let cool if ingredients were warm.
4. Fill empanadas with the mixture.

Assembling and Baking Your Empanadas

Once you’ve chosen your filling and prepared your dough, it’s time to assemble and bake your empanadas.

1. **Roll out the dough:** If using homemade or store-bought dough, roll it out to about 1/8 inch thickness. If using empanada discs, you can skip this step.
2. **Cut out circles:** Use a cookie cutter or a bowl to cut out circles of dough (typically 4-6 inches in diameter).
3. **Fill the empanadas:** Place a spoonful (about 2-3 tablespoons) of filling in the center of each circle.
4. **Fold and seal:** Fold the dough over to form a half-moon shape. Press the edges together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
5. **Egg wash (optional):** Brush the empanadas with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden-brown finish.
6. **Bake:** Preheat oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
7. **Cool:** Let the empanadas cool slightly before serving.

Tips for Success

* **Don’t overfill the empanadas:** Overfilling can cause the dough to break and the filling to leak out.
* **Seal the edges tightly:** A tight seal is crucial to prevent the filling from escaping during baking.
* **Bake on parchment paper:** This prevents the empanadas from sticking to the baking sheet.
* **Adjust baking time as needed:** Baking times may vary depending on your oven.
* **Experiment with flavors:** Don’t be afraid to get creative and try different combinations of ingredients.
* **Freeze for later:** Empanadas can be frozen before or after baking. To freeze unbaked empanadas, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. To bake frozen empanadas, add a few minutes to the baking time. To freeze baked empanadas, let them cool completely before freezing.

Serving Suggestions

Empanadas are delicious on their own, but they can also be served with a variety of accompaniments.

* **Sauces:** Chimichurri, salsa, aioli, hot sauce, or your favorite dipping sauce.
* **Salads:** A simple green salad or a more elaborate salad with avocado and tomatoes.
* **Sides:** Rice, beans, or roasted vegetables.

Conclusion

With these ten delicious empanada filling recipes and helpful tips, you’re well on your way to becoming an empanada master. So, gather your ingredients, roll up your sleeves, and get ready to create some unforgettable culinary delights. Happy baking!