Handheld and savory, Empanadas are a must for your next gathering. Rather than the traditional hand-pie shape, this recipe uses an open-face method for a beautifully appetizing and elegant presentation. You may even like this recipe so much you halve the recipe for your next family dinner.
Other Empanada Fillings to Try
Empanadas offer a versatile canvas for a variety of delicious fillings. Classic options include savory combinations like beef (which we use below), chicken, or pork with onions, peppers, and spices. For a vegetarian twist, you can try fillings like spinach and cheese, black beans and corn, or mushrooms and potatoes. Seafood lovers can enjoy shrimp, crab, or salmon empanadas. Even those who have a sweet tooth will delight in fillings like guava, dulce de leche, or apple. The creativity is truly up to your imagination.
Open-Faced Empanadas Recipe
Makes 36 empanadas
Ingredients
- 4 tbsp extra virgin olive oil
- 2 lb ground beef
- 2 large potatoes diced into small cubes
- 4 tbsp cumin
- 2 packages pre-chopped onion (2 full medium onions)
- 1.5 cups chopped Kalamata olives
- 1 tsp salt
- 1 tsp pepper
- 3 cups Mexican shredded cheese blend
- 3 boxes puff pastry dough
- 1 egg (for egg wash)
Pro tip: Remove puff pastry from the freezer 2-3 hours before baking. Plus, the filling can be made 3-4 days in advance for a large party so the empanadas can be baked same day for optimal freshness.
Instructions
- Heat 2 tbsp of olive oil the stove in a large pot and add in onions and potatoes, cooking until the onions are translucent. Add ground beef, salt, pepper and cumin and brown the meat for about 10-15 minutes. Add Kalamata olives and additional salt and pepper to taste.
- Using a muffin pan, place squares of puff pastry in each round, leaving the 4 corners to overflow the rim. Fill each puff pastry with the beef mixture and top with cheese blend. Egg wash the edges of the puff pastry to add a golden brown crisp. Bake Empanadas at 350 degrees for 25 minutes.
Recipe by Justin Matase and Elie Aoun / Photography by Dave Bryce / Styling by Anna Franklin
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