First time making empanadas? You’re in the right place! Learn how to make easy empanadas: A SUPER simple recipe with a traditional meat filling.

Empanadas sound a bit intimidating to make. 

But trust me, they’re not. 

Especially when you use ready-made, frozen empanada dough rounds which can be purchased at many Latin American grocery stores. Using ready-made dough, this recipe really is foolproof!

What Are Empanadas?

Empanadas are pockets of dough with various fillings.

I ate empanadas every day when I lived in Argentina. There, they are a very popular food item that can be found in most restaurants, food carts, and walk-up windows. They were cheap, filling, and absolutely delicious.

Empanadas can be filled with all sorts of different fillings – from cheese to seafood to beef to scrambled eggs and bacon.

But probably the most traditional filling for Argentine empanadas is ground beef, often accompanied by other ingredients like onion, corn, olives, raisins, hard-boiled eggs, and various spices.

In this simple empanada recipe, I used ground beef, sweet corn, black olives, onion, garlic, paprika, and mozzarella cheese.

The Simple Way To Make Homemade Empanadas

While you certainly can make your own empanada dough, I find it MUCH easier to use ready-made empanada dough. I found this at a local Mexican grocery store, but many traditional supermarkets are beginning to stock empanada dough rounds.

Here’s the process:

• Brown ground beef, onion, and add other ingredients
• Lay empanada dough rounds on a baking sheet lined with parchment paper
• Place a hefty tablespoon of filling on the dough round
• Fold over to make a half circle and seal edges with a fork
• Brush with egg wash
• Bake at 375 for 18 to 20 minutes

I purchased Goya Empanada Dough Tapas (12 pack) at a local Mexican grocery store for about $4.00 for a pack of 12. The rounds were 5 inches, which is roughly the same size as traditional Argentinian empanadas.

What Are Some Different Types Of Fillings?

This recipe is for a more traditional, Argentina-style beef empanada.

But there are so many different fillings that work in empanadas.

Once you get the hang of making simple empanadas with ready-made empanada dough purchased from a grocery store, you can experiment with different fillings like:

• Breakfast empanadas, filled with scrambled eggs, sausage, roasted potatoes, and cheese
• Turkey empanadas, a great use for leftover Thanksgiving turkey
• Tuna and cheese, for a creative spin on a tuna melt
• Shredded chicken
• Buffalo chicken
• Potato and cheese
• Cheese only (choose a variety of cheeses for more flavor)
• Spinach and cheese
• Pizza (pepperoni, mozzarella cheese, etc.)

The Trick To Making Simple Empanadas

Here’s the process of making easy empanadas:

• Purchase fresh or frozen empanada dough at your local Mexican, Latin American or International grocery store (you can also make your own empanada dough from scratch, but this recipe is intended to be the easiest empanada recipe on the internet!)
• If the dough is frozen, allow it to thaw to room temperature
• Prepare your filling using the recipe below (brown ground beef with onion, add other ingredients and allow to cool)
• Fill empanadas, brush with egg wash, and bake at 375F for 18 to 20 minutes – or until empanadas are golden brown as pictured – that’s it!

Sauce Options For Empanadas

Sauce is optional – these empanadas hold their own. In Argentina, empanadas are not typically served with sauce.

But if you want to add a sauce, consider:

• Chimichurri: This is the traditional Argentine sauce that tastes great on grilled meats, empanadas, and other savory foods.
• Salsa golf (Argentinian-style creamy ketchup sauce)
• Roasted red pepper sauce (blend 1 roasted red pepper, 1/2 cup mayo, 1/4 cup sour cream, 1/2 teaspoon garlic powder and 1/2 teaspoon salt)
• Pico de gallo
• Hot sauce
• Salsa
• Spicy mayo (mayo + sriracha sauce)
• Spicy Chilean pebre sauce

These simple empanadas taste great whether eaten plain or with a sauce.

Empanada FAQs

Q: Can I freeze empanadas?

A: Yes! Empanadas freeze beautifully. Assemble them as usual, but instead of baking, place the unbaked empanadas on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to eat, bake directly from frozen—just add a few extra minutes to the baking time.

Q: What dough can I use if I can’t find empanada rounds?

A: If you can’t find pre-made empanada dough (like Goya Tapas), you have a few options. You can make homemade empanada dough, or use store-bought pie crust, puff pastry, or even crescent roll dough as a shortcut. Each will give you a slightly different texture, but all will work in a pinch.

Q: Can I fry empanadas instead of baking them?

A: Definitely! While baking is the easiest option, frying empanadas in hot oil (350°F) gives them an extra-crispy crust. Fry for about 3–4 minutes per side until golden brown. Just be sure to drain on paper towels to remove excess oil before serving.

Q: What are traditional empanada fillings?

A: Empanadas are incredibly versatile, and fillings vary by country and region. In Argentina, a classic filling is ground beef mixed with onion, hard-boiled egg, olives, raisins, and spices. Elsewhere, popular fillings include cheese, chicken, ham and cheese, seafood, or even sweet options like dulce de leche or fruit.