Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp fine salt (divided)
- 1 tsp baking powder
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 large egg
- 1/3–1/2 cup (80–120 ml) ice water
- 1 tsp white vinegar or lemon juice
- 1 1/2 lbs (680 g) potatoes, peeled and cubed
- 3 tbsp neutral oil or butter
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked or sweet paprika
- 1/2 tsp ground coriander (optional)
- 1/4–1/2 tsp chili flakes or chili powder (to taste)
- 1/4 cup chopped fresh cilantro or parsley
- Freshly ground black pepper
- 1 egg (for egg wash) + 1 tbsp water
Do This
- 1. Make dough: whisk flour, salt, baking powder; cut in butter until sandy. Add egg, vinegar, and just enough ice water to form a soft dough. Chill 30 minutes.
- 2. Boil potatoes in salted water until very tender, 12–15 minutes. Drain well and mash.
- 3. Sauté onion in oil or butter until golden, add garlic and spices; stir into mashed potatoes with herbs, salt, and pepper. Let cool completely.
- 4. Roll chilled dough to 1/8 in (3 mm) thick. Cut 4–5 in (10–12 cm) circles.
- 5. Fill each circle with 2–3 tbsp potato mixture. Fold, press edges, and crimp with a fork or pleat.
- 6. Chill formed empanadas 15 minutes. Brush with egg wash and poke a small steam vent on top.
- 7. Bake at 400°F (200°C) for 20–25 minutes until deep golden and flaky. Cool 5–10 minutes before serving.
Why You’ll Love This Recipe
- Golden, flaky pastry wrapped around creamy, spiced mashed potatoes and sweet onions.
- Perfect hand-held snack or light meal for parties, game night, or cozy evenings.
- Budget-friendly ingredients that stretch into a generous batch of empanadas.
- Easy to make ahead and freeze, so you can bake fresh empanadas on demand.
Grocery List
- Produce: Potatoes, onion, garlic, fresh cilantro or parsley.
- Dairy: Unsalted butter, eggs.
- Pantry: All-purpose flour, neutral oil, salt, black pepper, baking powder, vinegar or lemon juice, cumin, paprika, ground coriander, chili flakes or chili powder.
Full Ingredients
Empanada Dough
- 2 1/2 cups (300 g) all-purpose flour
- 3/4 tsp fine salt
- 1 tsp baking powder
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg, cold
- 1 tsp white vinegar or lemon juice
- 1/3–1/2 cup (80–120 ml) ice-cold water, as needed
Spiced Potato & Onion Filling
- 1 1/2 lbs (680 g) starchy potatoes (Russet) or all-purpose potatoes (Yukon Gold), peeled and cut into 1-inch cubes
- 1 tsp salt (for boiling water), plus more to taste
- 3 tbsp neutral oil (such as canola, sunflower, or vegetable) or unsalted butter
- 1 large yellow or white onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked or sweet paprika
- 1/2 tsp ground coriander (optional, for warmth)
- 1/4–1/2 tsp red chili flakes or mild chili powder, to taste
- 1/4 tsp freshly ground black pepper (or more to taste)
- 2–3 tbsp unsalted butter (for enriching the mash)
- 1/4 cup finely chopped fresh cilantro or flat-leaf parsley
For Assembling & Baking
- All-purpose flour, for dusting the work surface
- 1 large egg
- 1 tbsp water
- Pinch of salt (for egg wash)
- Optional: flaky sea salt for sprinkling on top before baking
Optional Serving Ideas
- Simple yogurt or sour cream mixed with lime juice and chopped herbs
- Tomato salsa or chimichurri
- Hot sauce of your choice
Step-by-Step Instructions
Step 1: Make the empanada dough
In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the cold, cubed butter. Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture looks like coarse, sandy crumbs with some pea-sized bits of butter still visible. These small chunks will help create a flaky texture.
In a small bowl, whisk the egg with the vinegar. Drizzle this mixture over the flour and butter. Begin to mix gently with a fork. Add the ice water a tablespoon at a time, mixing just until the dough starts to clump together when pressed. You may not need all the water, or you may need a bit more depending on your flour and humidity.
Tip the shaggy dough onto a clean surface and gently press it together with your hands into a smooth disk. Do not over-knead; a few dry spots are fine. Wrap the disk tightly in plastic wrap or place it in a covered container. Chill in the refrigerator for at least 30 minutes and up to 24 hours. This resting time makes the dough easier to roll and helps it bake up flaky.
Step 2: Cook the potatoes
While the dough chills, prepare the filling. Place the peeled, cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
Cook the potatoes until very tender when pierced with a fork, about 12–15 minutes after they start simmering. Drain the potatoes well in a colander, then return them to the warm pot. Let them sit for 1–2 minutes to steam off excess moisture, which helps keep the filling thick and not watery.
Mash the potatoes with a potato masher or fork until mostly smooth. A few small lumps are fine and add texture. Set aside off the heat while you cook the onions.
Step 3: Sauté the onions and build the spiced filling
In a large skillet, heat the oil or melt the butter over medium heat. Add the finely diced onion and cook, stirring occasionally, until very soft and golden brown at the edges, about 8–10 minutes. If the pan looks dry at any point, add another teaspoon of oil.
Add the minced garlic and cook for 30–60 seconds, just until fragrant. Sprinkle in the cumin, paprika, ground coriander (if using), chili flakes or chili powder, and black pepper. Stir and cook the spices with the onions for 30 seconds to wake up their flavors.
Transfer the spiced onion mixture to the pot of mashed potatoes. Add 2–3 tablespoons of butter to enrich the mash. Stir everything together until fully combined and creamy. Taste and adjust with additional salt, pepper, or chili to your liking. Finally, fold in the chopped cilantro or parsley.
Spread the filling in a shallow dish or baking pan to help it cool faster. Let it cool to room temperature before forming the empanadas; a cool filling is much easier to work with and helps keep the dough flaky.
Step 4: Roll out the dough and cut circles
Remove the chilled dough from the refrigerator. If it feels very firm, let it sit at room temperature for 5–10 minutes so it softens slightly. Lightly flour your work surface and rolling pin.
Cut the dough into 2 equal pieces to make rolling easier. Working with one half at a time (keep the other half covered and chilled), roll the dough into a large, even sheet about 1/8 inch (3 mm) thick. Lift and rotate the dough occasionally, dusting with more flour as needed to prevent sticking.
Use a round cutter, small bowl, or lid about 4–5 inches (10–12 cm) in diameter to cut out circles from the dough. Gather any scraps, gently press them together, and re-roll once more to cut additional circles. Repeat with the second half of dough. You should end up with about 16 circles total.
Step 5: Fill and seal the empanadas
Line a baking sheet with parchment paper. Place a dough circle in front of you. Spoon 2–3 tablespoons of the cooled potato filling onto one half of the circle, leaving at least a 1/2-inch (1.3 cm) border around the edge. Avoid overfilling; it will make sealing difficult and can cause leaks.
Lightly dampen the edge of the dough with a little water using your fingertip. Fold the empty half of the dough over the filling to create a half-moon shape, pressing the edges together to seal and gently pushing out any air pockets around the filling.
Crimp the edge with the tines of a fork, or pleat the edges by folding and twisting small sections of dough for a traditional empanada look. Place the formed empanada on the prepared baking sheet. Repeat with the remaining dough circles and filling, spacing the empanadas about 1 inch apart on the tray.
Step 6: Chill, egg wash, and vent
Once all the empanadas are formed, place the baking sheet in the refrigerator for 15–20 minutes. This quick chill helps the dough firm up and contributes to a flakier crust that holds its shape in the oven.
Meanwhile, preheat your oven to 400°F (200°C) with a rack in the center position.
In a small bowl, whisk together 1 egg, 1 tablespoon of water, and a pinch of salt to make the egg wash. Remove the chilled empanadas from the fridge and brush each one lightly but thoroughly with the egg wash, covering the tops and sides. This will give them a deep golden, glossy finish.
Use the tip of a sharp knife to poke a small slit or two on the top of each empanada. These vents allow steam to escape and help prevent the empanadas from bursting open while baking.
Step 7: Bake until golden and serve
Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the empanadas are a rich golden brown and the edges look crisp and flaky. Rotate the pan halfway through baking for even browning.
If desired, sprinkle a tiny pinch of flaky sea salt on top of the hot empanadas as soon as they come out of the oven for a little extra pop of flavor.
Let the empanadas cool on the baking sheet for 5–10 minutes; the filling will be very hot. Serve warm, on their own or with a simple herbed yogurt, salsa, or your favorite hot sauce for dipping.
Pro Tips
- Keep it cold: Cold butter and a well-chilled dough are the keys to flaky empanadas. If your kitchen is warm, chill the dough briefly between rolling and cutting.
- Cool filling completely: A hot filling will melt the butter in the dough, making it soft and harder to seal. Spread the potato mixture in a shallow pan to speed cooling.
- Do not overfill: It is tempting to add more filling, but 2–3 tablespoons per 4–5 inch circle is usually perfect. Overfilling causes leaks and breaks.
- Seal carefully: Press the edges firmly, then crimp or pleat. If you see any gaps, pinch them closed before baking.
- Use convection if you have it: If your oven has a convection setting, bake at 375°F (190°C) convection for about 18–22 minutes for extra even browning.
Variations
- Cheesy potato empanadas: Stir 1/2–1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella) into the cooled potato filling for a gooey, cheesy center.
- Smoky chipotle version: Replace the chili flakes with 1–2 teaspoons finely chopped chipotle in adobo sauce for a deeper, smoky heat.
- Herb and scallion twist: Swap half of the onion for thinly sliced scallions and add extra chopped fresh herbs like chives or dill for a brighter, herbal profile.
Storage & Make-Ahead
These empanadas are excellent for making ahead. To refrigerate baked empanadas, let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 10–15 minutes, until hot and crisp again.
To freeze unbaked empanadas, arrange them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag or container. Bake straight from frozen at 400°F (200°C) for 25–30 minutes, brushing with egg wash just before baking (no need to thaw). To freeze baked empanadas, cool completely, wrap well, and freeze for up to 2 months. Reheat at 350°F (175°C) for 15–20 minutes.
Nutrition (per serving)
Approximate values per empanada (assuming 16 empanadas): about 220 calories; 11 g fat; 6 g saturated fat; 26 g carbohydrates; 2 g fiber; 3 g protein; 310 mg sodium. Values will vary based on exact ingredients and any optional additions like cheese or dips.
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