Package Of 6 (six) Precooked Empanadas Recipe

Prep dough

Lightly dust a clean work surface with 1–2 tablespoons of flour. Lay out 6 empanada dough discs so they are ready for filling.

Make egg wash

Whisk 1 egg with 1 teaspoon water in a small bowl until smooth. Set aside for sealing and glazing.

Spicy filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1 finely chopped onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and 1 finely chopped jalapeño and cook 30–45 seconds until fragrant. Add 300 g cooked ground pork or beef and 60 g chopped tomato; stir and break up any large pieces. Season with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Cook 2–3 minutes to combine flavors. Remove from heat, stir in 1 tablespoon lime juice. Let cool 8–10 minutes so the filling firms slightly before filling discs.

Veggie filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 finely chopped onion and cook 3–4 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds. Add 350 g mixed finely diced vegetables (bell pepper, zucchini, corn, carrot) and cook 5–7 minutes until vegetables are tender but not mushy. Stir in 1 tablespoon tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tablespoon soy sauce (or salt) plus 1/2 tsp black pepper. Cook 1–2 minutes to combine. Let mixture cool 8–10 minutes.

Cheese filling

In a bowl combine 300 g shredded melty cheese with 60 g softened cream cheese, 2 tablespoons chopped cilantro or parsley (optional) and 1/4 tsp black pepper. Mix until fully combined and slightly spreadable. No cooking required. Chill 5 minutes if too soft.

Chicken filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté 1 finely chopped onion 3–4 minutes until soft. Add 2 minced garlic cloves and cook 30 seconds. Add 300 g cooked shredded chicken and 60 g chopped tomato; stir to combine. Season with 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp salt. Add 2 tablespoons sour cream (or crema) and 1 tablespoon water if mixture seems dry. Cook 1–2 minutes to warm through, then remove from heat and cool 8–10 minutes.

Beef filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1 finely chopped onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Add 300 g cooked ground beef and 60 g chopped tomato; break up any chunks. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tablespoon Worcestershire sauce and 1 tsp salt. Cook 2–3 minutes to meld flavors. Remove from heat and cool 8–10 minutes.

Working with one dough disc at a time, place about 2.5–3 tablespoons (≈40–50 g) of your chosen cooled filling in the center, leaving a 1 cm border. For cheese filling use slightly less if very runny so it doesn't overflow.

Brush the exposed rim with egg wash. Fold the dough over to form a half-moon and gently press the edges together to seal.

Crimp the sealed edge by pressing with a fork all around or fold and pinch to create a traditional empanada crimp. Ensure seal is tight to prevent leaks during frying or baking.

Place assembled empanadas on a parchment-lined tray. Brush each empanada lightly with egg wash for color when finished cooking.

Pre-cook option (to produce precooked empanadas that are finished later): You have two common methods — parbake or quick shallow-fry. Choose one below.

Parbake (oven) — recommended for packaging

Preheat oven to 190°C (375°F). Arrange empanadas on a baking sheet lined with parchment, spaced 2–3 cm apart. Bake 12–15 minutes until dough is set and just starting to color (do not fully brown). Remove and let cool completely on a wire rack. Cooling prevents sogginess. Once cooled, wrap or place in packaging. These empanadas are now precooked and can be finished later by reheating (bake 12–15 minutes at 190°C until golden or shallow-fry until crisp).

Quick shallow-fry (alternative)

Heat 5 mm (about 1/4 inch) vegetable oil in a wide skillet over medium heat (oil ~170–180°C / 340–355°F). Fry empanadas 1–1.5 minutes per side until lightly golden (do not fully brown). Drain on paper towels and cool completely. Package once cooled. To finish later, deep fry or pan-fry until crisp and golden, or bake from chilled 10–12 minutes at 190°C.

Once empanadas are completely cool, place six in a single layer in the package with parchment or food-safe divider so they don't stick. Include reheating instructions on the package: Oven — preheat 190°C (375°F) and bake for 12–15 minutes from chilled until golden; Air fryer — 180°C (360°F) for 8–10 minutes; Pan-fry — shallow-fry 2–3 minutes per side until heated and crisp.

Add lime or lemon wedges and a small container of chimichurri or hot sauce if desired. Label flavor and net weight (~660 g total for six precooked empanadas). Store refrigerated up to 3–4 days or freeze up to 2 months.