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Empanadas, these golden pastries, filled with savoury ingredients, are perfect for any occasion, whether enjoyed as a snack, part of a meal, or even a portable bite for a picnic.
Their flaky crust and flavourful fillings make them a delicious expression of Spain’s regional flavours and the country’s longstanding appreciation for simple, satisfying food.
What Are Empanadas?
Empanadas are traditional Spanish stuffed pastries, made by folding dough over a filling and then baking or frying until golden. They can vary greatly depending on the region and the choice of filling, with each variation offering a unique taste of Spain.
In the north western region of Galicia, for example, empanadas are often filled with seafood, reflecting the area’s coastal heritage, while in other parts of Spain, fillings of meat, vegetables, or cheese are more common.
Empanadas are as versatile as they are delicious. They can be prepared as large, shareable pies or as smaller, individual pastries, perfect for an easy to eat snack.
The result is a pastry that’s both comforting and convenient, with a filling that stays warm and flavourful inside its protective, crispy crust.
With their adaptability and rich flavours, empanadas have become a beloved part of both Spanish street food culture and home-cooked meals.
Ingredients and Taste
Empanadas are made with simple yet carefully chosen ingredients that result in a satisfying balance of texture and taste. The dough is typically made from flour, water, olive oil, and a pinch of salt, creating a crust that’s both tender and sturdy enough to hold the filling. Some variations may include a touch of butter or lard for added richness, creating a slightly more delicate pastry.
The fillings can be as varied as the landscapes of Spain. One of the most popular fillings is a mix of seasoned meat, often ground beef or pork, combined with onions, bell peppers, and a dash of smoked paprika.
In Galicia, seafood fillings are common, such as tuna or cod with onions, garlic, and sometimes tomatoes. Vegetarians might enjoy empanadas filled with a mixture of spinach, cheese, or even sautéed mushrooms.
Each filling is seasoned with Spanish spices like pimentón (smoked paprika), garlic, and sometimes a hint of saffron, giving the empanadas a distinctive taste that’s savoury, slightly smoky, and irresistibly rich.
Biting into an empanada reveals a contrast between the flaky crust and the warm, flavourful filling. The dough provides a satisfying crunch, while the filling brings depth and warmth, with the spices enhancing the natural flavours of the ingredients.
Whether filled with meat, vegetables, or seafood, each empanada offers a small but complete taste of Spanish cuisine.
A Taste of History
The origins of empanadas can be traced back centuries, with roots in the medieval era when filled pastries were popular across Europe and the Middle East. Spanish empanadas are believed to have been influenced by the Arabic “sambusak,” a similar stuffed pastry that made its way to Spain during the Moorish occupation.
Over time, the Spanish put their own spin on these pastries, developing region-specific recipes that reflected local tastes and ingredients.
In Galicia, empanadas became particularly popular, especially among fishermen who would bring these pastries on long journeys, as the crust preserved the filling and kept it fresh.
The tradition of making empanadas spread across Spain, and eventually to Latin America, where it became a beloved dish in countries like Argentina, Chile, and Colombia, each adapting it to their own culinary traditions.
Traditional Spanish Empanadas Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 1 egg
- 1/4 cup cold water
For the Filling:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 200g ground beef or shredded chicken
- 1/2 cup tomato sauce
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup green olives, sliced
- 1 hard-boiled egg, chopped
For Assembly:
- 1 egg yolk, beaten (for brushing)
Directions
To begin, preheat your oven to 375°F (190°C). In a large bowl, mix the flour and salt. Add the chilled, diced butter and, using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs. This step ensures a flaky crust.
In a separate bowl, whisk the egg and cold water together, then pour it into the flour mixture. Stir until the dough comes together, adding a little more water if necessary. Wrap the dough in plastic wrap and chill for 30 minutes.
While the dough is chilling, heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5-6 minutes until softened and fragrant. This step builds the flavour base of the filling.
Add the ground beef or shredded chicken to the skillet, breaking up any lumps. Cook until browned and fully cooked through, about 7-8 minutes. Stir in the tomato sauce, smoked paprika, salt, and pepper. Allow to simmer for another 5 minutes, reducing any excess liquid.
Stir in the sliced olives and chopped hard-boiled egg, mixing until well combined. Remove from heat and let the filling cool to room temperature. This step prevents the dough from becoming soggy when assembled.
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a small bowl to cut circles, approximately 4 inches in diameter. This step ensures uniform empanadas that bake evenly.
Place a spoonful of the cooled filling in the centre of each dough circle. Fold the dough over to form a half moon shape, pressing the edges firmly. Seal by crimping with a fork or twisting the edges. Transfer the assembled empanadas to a baking sheet lined with parchment paper.
Brush the tops of the empanadas with beaten egg yolk for a golden finish. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown. Serve warm, garnished with extra olives or a side of Spanish aioli for dipping.
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