Table of Contents

Easiest Empanada “Dough” Ever

The aroma of warm, savory empanadas always transports me back to my grandmother’s tiny kitchen. She’d spend hours meticulously crafting the dough, a labor of love passed down through generations. I remember sneaking pinches of the uncooked filling, savoring the spicy ground beef and sweet raisins, while she’d playfully scold me with a loving smile. Though her empanadas were legendary, sometimes you just need a shortcut that still delivers that satisfying taste. This recipe captures the essence of those memories, but in a fraction of the time – perfect for a weeknight craving!

Recipe Overview

Prep Time: 10 minutes
Cook Time: 16-20 minutes
Total Time: 26-30 minutes
Yields: 20 empanadas
Serves: 10-20
Dietary Type: Can be adapted to Vegetarian/Vegan

Ingredients

2 (7 1/2 ounce) cans refrigerated buttermilk biscuits (not the layered varieties)
Flour or cornmeal, for rolling
Olive oil, for brushing (can also use one egg)
Your choice of filling. (Recommendations: seasoned ground beef, shredded chicken, black beans and corn, cheese and spinach)

Equipment Needed

Oven
Cookie sheets
Parchment paper
Rolling pin (optional)
Fork

Instructions

First, adjust your oven rack to the center position. Preheat your oven to 400 degrees Fahrenheit. Alternatively, you can heat a deep fryer to 450 degrees Fahrenheit if you prefer a fried empanada.
Lightly dust a clean work surface with flour or cornmeal.
Open the cans of buttermilk biscuits and separate them onto the prepared work surface.
Using a rolling pin, or your hands, gently roll each biscuit into a flat circle, approximately 5 inches in diameter. Aim for an even thickness to ensure consistent cooking.
Spoon about 2 tablespoons of your desired filling onto the center of each circle, leaving a 1/2-inch border around the edge. Be careful not to overfill, or the empanadas may burst during baking.
Fold one half of the dough circle over the filling to create a half-moon shape.
Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
Place the assembled empanadas onto cookie sheets lined with parchment paper. This prevents sticking and makes cleanup easier.
At this point, you can freeze the empanadas for up to 2 weeks. Place the cookie sheet with the empanadas in the freezer until they are solid. Then, transfer them to a freezer-safe bag or container.
Before baking, brush the tops of the empanadas with olive oil (or whisked egg for a richer color and sheen). This will help them turn a beautiful golden brown in the oven.
Bake in the preheated oven for 16 to 20 minutes, or until the empanadas are golden brown. If baking from frozen, you may need to add a few extra minutes to the baking time.
Alternatively, fry the empanadas in the preheated deep fryer for about 2 minutes, until golden brown. Be careful when frying, and always use caution when working with hot oil.
Remove the baked or fried empanadas from the oven or fryer and let them cool slightly before serving.

Expert Tips & Tricks

Preventing Burst Empanadas: Avoid overfilling the empanadas. The filling expands during cooking, so leaving that half-inch border is crucial. A good seal is also essential – make sure to press the edges firmly.
Achieving Extra Golden Brown: Brushing with an egg wash (1 egg whisked with a tablespoon of water) will give your empanadas a beautiful, glossy, golden-brown crust. Olive oil also works, but the egg wash provides a richer color.
Even Baking: Make sure your oven is properly preheated and that the empanadas are evenly spaced on the baking sheet to promote even baking. Rotating the baking sheet halfway through can also help.
Flavor Boost: For a richer flavor, consider adding a pinch of cumin, smoked paprika, or chili powder to the filling. A squeeze of lime juice can also brighten up the flavors.
Dough Alternatives: While buttermilk biscuits offer a quick shortcut, you can experiment with other store-bought doughs like puff pastry or crescent roll dough for different textures. Keep in mind that baking times may vary.

Serving & Storage Suggestions

Serve your warm empanadas as a delightful appetizer, a satisfying lunch, or a flavorful snack. They pair perfectly with a side of salsa, sour cream, guacamole, or your favorite dipping sauce.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees Fahrenheit until warmed through, or microwave them in short intervals, checking frequently to prevent them from becoming soggy. You can also reheat them in an air fryer for a crispier texture.

For longer storage, freeze the baked empanadas in a freezer-safe bag or container for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Note: Nutritional information will vary depending on the filling used.

Nutrient	Amount per Serving (Estimated)	% Daily Value (Estimated)
Calories	200-350 kcal	10-18%
Total Fat	10-20g	13-25%
Saturated Fat	3-7g	15-35%
Cholesterol	10-50mg	3-17%
Sodium	300-600mg	13-26%
Total Carbohydrate	20-40g	7-13%
Dietary Fiber	1-3g	4-12%
Sugars	3-8g	N/A
Protein	5-15g	10-30%

Variations & Substitutions

Vegetarian/Vegan Empanadas: Use a plant-based filling like black beans, corn, sweet potatoes, and spinach. Ensure the biscuits are also vegan-friendly (some contain dairy). Brush with plant-based milk instead of egg.
Gluten-Free Empanadas: While this recipe relies on biscuit dough, you can explore gluten-free biscuit mixes or create your own gluten-free dough using a blend of gluten-free flours.
Sweet Empanadas: Swap savory fillings for sweet ones like apple pie filling, Nutella, or guava paste and cream cheese. Dust with powdered sugar after baking.
Spicy Empanadas: Add a pinch of cayenne pepper, chopped jalapeños, or a dash of hot sauce to your filling for a fiery kick.
Regional Variations: Adapt the filling to reflect your favorite regional cuisine. Try chorizo and potato for a Spanish twist, or jerk chicken for a Caribbean flair.

FAQs (Frequently Asked Questions)

Q: Can I use other types of biscuit dough?
A: Yes, you can experiment with other biscuit doughs, but be aware that the baking time may need to be adjusted. Avoid layered biscuits.

Q: Can I prepare these empanadas ahead of time?
A: Absolutely! You can assemble the empanadas and freeze them before baking. Just add a few extra minutes to the baking time when cooking from frozen.

Q: What’s the best way to prevent the filling from leaking out?
A: Don’t overfill the empanadas and make sure to seal the edges tightly. Crimp the edges with a fork for an extra secure seal.

Q: Can I fry these instead of baking them?
A: Yes, you can fry the empanadas in a deep fryer until golden brown. Ensure the oil is at the correct temperature (450°F) and be careful when working with hot oil.

Q: What are some good dipping sauces to serve with empanadas?
A: Empanadas pair well with a variety of dipping sauces, such as salsa, guacamole, sour cream, chimichurri, or a spicy aioli.

Final Thoughts

Now it’s your turn to create these incredibly easy and delicious empanadas! Don’t be afraid to get creative with your fillings and customize them to your liking. Whether you’re craving a savory snack or a quick weeknight meal, this recipe is sure to become a new favorite. Share your creations with friends and family, and don’t forget to let me know what you think. Perhaps pair them with a crisp, chilled Mexican beer or a refreshing glass of horchata for the ultimate culinary experience. Enjoy!

Easiest Empanada “dough” Ever Recipe