Baked Empanadas

These are simply amazing! They can be incredibly inexpensive and you can fill them with anything you like! I prefer to stuff them with my Spicy Black Beans recipe, with cheddar cheese and avocado on the side.

Baked Empanadas

Course: Appetizer, Main Course
Author: The Mill Town Kitchen



Preheat your oven to 425
  • Roll out your pie dough, thin
  • Cut out 5″ circles (I use a ramekin to measure, you can also use a small bowl)
  • Brush egg wash to the top side of the entire circle
  • Add about 1 heaping tablespoon of filling to the bottom half of your circle (be careful not to overfill)
  • Fold the top portion of your circle over your filling.  Using a fork, crimp the edges of your Empanada together
  • Transfer each assembled Empanada to a parchment lined baking sheet
  • Brush all assembled Empanadas with egg wash
Note: I usually roll and cut my pie dough ahead of time.  I place the cut circles on floured parchment paper before placing them in the fridge to chill.  Your dough will warm up and soften a bit too much by the time you get it all rolled and cut.  Using chilled dough will be easier to assemble your Empanadas.
Bake Empanadas at 425 for 20-25 minutes, or until golden brown.  Serve with a side of guacamole and enjoy!

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