Homemade empanada


Empanada is great for a family or friend gathering, because they are perfect to share! Super easy to make and look super good on pictures. You can also make it ahead and freeze it for a warm breakfast. Let’s dig into it!


Make about 10-15 empanadas

For the bread
  • 150g all-purpose flour
  • 100g cold unsalted butter, cut to small cubes
  • 4-5 tbsp cold water
  • 1 pinch of salt
For the filling

Just play around with everything you have in the fridge. But basically, you need:

  • 2 tsp olive oil
  • 4 garlic cloves, grated
  • 1 medium carrot, shredded
  • 4-5 mushrooms, chopped
  • 2 tsp soy sauce
  • 1 onion, chopped
  • Fresh parsley and/or basil leaves
  • Salt and pepper to taste
  • Add red pepper, minced meat, cheese … or anything else to your wish.
  • 1 egg, beaten


  1. Mix the flour and salt together in a bowl, use a fork to incorporate the butter cubes to the dry mixture until crumbs are formed.
  2. Add cold water to the bowl gradually, stir well with the same fork
  3. Wrap the dough in plastic and let chill in the fridge for 1-2 hours.
  4. Heat the oil in a large frying pan.
  5. Add garlic, (minced meat), mushrooms, onion, carrot, soy sauce to the pan and cook until soften. Reduce the heat, add parsley/basil and spices to the pan. Remove the pan from heat and leave to cool down in room temperature.
  6. Preheat the oven at 180C.
  7. Flour a surface to avoid stickiness, roll the dough out to about 1-2cm thick.
  8. Use a small cup or bowl (about 80-cm circle) to cut out circles from the dough. Repeat with the remaining dough until we have about 10-15 circles.
  9. Place 1-2 spoons of the filling to one half of the circle. Soften the edges of the circle with water and then fold the circle over to form a semi-circle. Use a fork to seal the edges as seen in the picture.
  10. Place the empanadas on a baking stray with baking paper on. Brush egg wash on top of each empanada and bake for 25-30 minutes.

These empanadas are best served by dipping to fish sauce or soy sauce. Hope you enjoy these babies!

Trang Nguyen
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