Package Of 12 (twelve) Precooked Empanadas Recipe

Remove 12 precooked empanada shells from packaging and let them come to room temperature for 10–15 minutes if refrigerated; keep them covered so they don’t dry out.

Decide how many empanadas of each flavor you want (suggested: 3 of each flavor for a 12-pack). Prepare fillings in separate pans as below.

Cook spicy filling

Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add 200 g ground pork (or beef). Break up with a spatula and brown 4–6 minutes until cooked through.

Stir in 1 tbs tomato paste, 2 tbs diced green chiles, 1/2 tsp smoked paprika, 1/2 tsp ground cumin and 1/4 tsp cayenne. Cook 2–3 minutes, reduce any excess moisture, then season with 3/4 tsp salt and 1/4 tsp black pepper.

Remove from heat, stir in 1 tbs chopped cilantro and 1 tsp lime juice. Let cool 5–10 minutes before filling shells.

Cook veggie filling

Heat 2 tbs olive oil in a nonstick skillet over medium heat. Add 1/4 cup red onion and sauté 2–3 minutes. Add 1/2 cup diced red bell pepper and 1/2 cup diced zucchini; cook 4–5 minutes until softened.

Stir in 1/2 cup corn, 1/4 cup black beans, 1/2 tsp ground cumin and 1/4 tsp smoked paprika. Cook 2–3 minutes to warm through. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Remove from heat and fold in 1 tbs chopped cilantro. Let cool 5 minutes before assembling.

Prepare cheese filling

In a bowl, combine 1 cup shredded mozzarella (or queso fresco) with 2 tbs softened cream cheese, 1/2 tsp finely chopped jalapeño (optional), 1/4 tsp black pepper and 1/4 tsp dried oregano. Mix until smooth and cohesive. Chill briefly if too soft to handle—about 5 minutes.

Cook chicken filling

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1/2 tsp minced garlic and cook 30 seconds.

Add 200 g cooked shredded chicken, 2 tbs tomato sauce, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Stir and cook 2–3 minutes until well combined and warmed through. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime juice. Remove from heat and let cool slightly.

Cook beef filling

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 200 g ground beef and brown 4–6 minutes, breaking up lumps.

Stir in 1 tbs tomato paste, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Add 2 tbs sliced green olives and 1 tbs raisins if using. Cook 2–3 minutes, reduce moisture, then season with 3/4 tsp salt and 1/4 tsp black pepper. Remove from heat and cool 5–8 minutes.

Preheat oven to 200°C (400°F) if baking, or heat a shallow layer of oil in a skillet for frying, or set air fryer to 180°C (350°F).

Place one empanada shell on a clean work surface. Spoon about 2–3 tbs of chosen filling (use slightly less for juicy fillings) into the center of the shell, leaving a 1 cm border.

Fold the shell over to form a half-moon. Press edges to seal, then crimp with a fork or roll and twist the edge to form a decorative seal. Repeat for remaining empanadas (approximately 3 per flavor).

Optional: Brush sealed empanadas with egg wash (beat 1 egg with 1 tbs water) for a glossy finish if baking.

To bake: Arrange empanadas on a lined baking sheet, spray or brush lightly with oil, and bake 12–16 minutes until golden and heated through. To fry: Heat 1/2 inch (about 1 cm) oil in a skillet over medium-high heat and fry 2–3 minutes per side until golden; drain on paper towels. To air-fry: Arrange in a single layer, spray lightly with oil, and cook 8–10 minutes, turning halfway, until crisp.

Let empanadas rest 3–4 minutes, then serve warm with 1/2 cup chimichurri or salsa verde for the whole package. For the 12-pack plan, serve 3 empanadas of each flavor.