April 8 is National Empanada Day, and far be it from me to deny a day meant to celebrate these delightful pastries, savory or sweet. This is more of a kitchen tip than a recipe on how to make semi-homemade empanadas, but I’ve included proportions below as a guideline—though you should feel free to tweak to your liking with different fillings or cutting the dough to different sizes. Whether you’re looking to fool party guests, need a quick potluck dish, or just want to make a snack or appetizer for your family, here’s my cheater’s guide to making empanadas, 30 minutes from start to finish.
Which brand of puff pastry you use, as well as which kind of cheese, are really up to your personal preference. I like Trader Joe’s frozen puff pastry sheets and Pepperidge Farms puff pastry dough (sold in the freezer aisle at most grocery stores). As for cheese, I typically use a light-colored melting cheese that I’d be likely to put inside a quesadilla, such as queso Chihuahua, queso quesadilla, queso manchego or queso Oaxaqueño, to name a few. This recipe is for savory empanadas meant for meat-eaters, but you can also swap the meat for a veggies and cheese combo, cheese alone, fruit, ate or membrillo—the possibilities are only limited by your imagination!
How to make empanadas in 30 minutes
- What’s your favorite empanada filling?