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Empanadas are to South Americans what sandwiches are to Americans: a portable lunch with endless filling combinations and styles of dough. This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. Since it takes some time to roll and fill these hand pies, gather friends and family together for an empanada-making party—your efforts will be rewarded with delicious results. Try these with our classic Argentine chimichurri sauce.
Special equipment: A 4-1/2-inch round cutter is needed to portion out the dough. If you don’t have one, you can trace a plate of the same size with a knife to make the dough rounds.
Game plan: The empanadas can be frozen either fully baked, or unbaked without the egg wash. Freeze them on a baking sheet in a single layer (make sure they’re not touching), then transfer to resealable plastic freezer bags and store in the freezer for up to 1 month. To cook unbaked frozen empanadas, place them on a baking sheet, brush with egg wash, and bake at 375°F until golden brown, about 30 to 35 minutes. For baked, frozen empanadas, cook until just heated through, about 20 minutes.
This empanada recipe was featured as part of our Argentine Grilling menu.
For the filling:
To assemble and serve: