Baked Empanadas Recipe

Whisk together the flour, salt, and sugar in a large bowl.

Add the cold cubed butter and shortening (if using). Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Sprinkle the ice water over the mixture a tablespoon at a time and gently mix with a fork until the dough just holds together when pinched. You may need 2–3 tablespoons; avoid adding too much water.

Turn the dough out onto a lightly floured surface and gather into a disk. Do not overwork. Wrap tightly in plastic and chill at least 30 minutes (up to 2 days).

About 30 minutes before using, remove dough from fridge to slightly relax so it’s rollable but still cold. Prepare egg wash by whisking the egg with the milk.

In a medium bowl combine the shredded cheese and softened cream cheese until evenly mixed. Season with salt, pepper, and oregano. Taste and adjust seasoning.

Keep cheese filling refrigerated until ready to assemble so it holds shape when portioning.

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.

Stir in tomato paste, smoked paprika, cumin, salt, and pepper. Cook 1 minute to bloom spices.

Add shredded cooked chicken and 1–2 tablespoons of broth to moisten. Stir and cook 2–3 minutes until heated through and combined. Remove from heat and stir in chopped cilantro if using. Let cool before assembling.

Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 4–5 minutes. Add garlic and cook 30 seconds.

Add tomato paste, smoked paprika, cumin, oregano, salt, and pepper. Cook 1 minute.

Add shredded beef and 1–2 tablespoons beef broth. Stir to combine and heat through, breaking up any large pieces. Cook 2–3 minutes, then remove from heat and let cool before assembling.

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment and lightly oil or spray it.

On a lightly floured surface, roll dough to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch round cutter (or a saucer) to cut circles. Gather scraps, chill briefly if soft, and re-roll to cut more circles.

Place about 2 tablespoons of filling (cheese) or 2–3 tablespoons of chicken or beef filling in the center of each dough circle. Do not overfill—leave a 1/2-inch border.

Brush the dough edge with a little egg wash. Fold dough over to form a half-moon, pressing the edges to seal.

Crimp the edges by pressing with a fork or by folding small pleats along the edge to seal securely.

Transfer empanadas to the prepared baking sheet, spacing about 1 inch apart. Brush tops lightly with remaining egg wash for a golden finish.

Bake in the preheated oven 18–22 minutes, until golden brown and puffed. Bake time may vary slightly by oven and filling; cheese versions may bubble sooner.

Remove from oven and cool on a rack for 5 minutes before serving. Serve warm.