Wagyu Empanadas recipe served on a plate, by Pekin the Chef
Jul 30 2026
Restaurants›One Eleven Chop House›Wagyu Empanadas Recipe

Wagyu Empanadas Recipe

Inspired by One Eleven Chop House
Time4h
Serves6

Wagyu empanadas are savory pastries filled with slow-cooked Wagyu beef short ribs, typically enclosed in a flaky dough. These empanadas are elevated by the luxury of Wagyu beef, offering a rich and tender filling that sets them apart from standard empanadas. Here's how to make it at home.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Empanada Dough and Filling

Method

Instructions

1

Prepare the Short Rib Filling

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent. Add the Wagyu short ribs and sear on all sides until browned. Stir in cumin, paprika, salt, and pepper.

2

Braised Short Rib

Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours or until the meat is tender and falls off the bone. Remove the ribs, shred the meat, and mix back with the cooking liquid. Let cool.

3

Prepare the Ricotta Spread

In a bowl, combine the ricotta cheese, grated Manchego cheese, and honey. Mix until smooth and set aside.

4

Assemble the Empanadas

Preheat the oven to 375°F (190°C). Take one empanada dough disc and place a spoonful of the short rib filling in the center. Top with a small dollop of the ricotta mixture. Fold the dough over to create a half-moon shape and crimp the edges to seal.

5

Bake the Empanadas

Arrange the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown. Serve warm with remaining honey Manchego ricotta spread on the side.