Few foods deliver drama as efficiently as a fried empanada. It arrives golden, blistered, and suspiciously innocent, then releases a cloud of savory steam the moment you take a bite. Inside, a well-seasoned filling waits beneath a crisp yet tender shell. It is portable comfort food with excellent mannersat least until the filling lands on your shirt.
Learning how to make empanadas for frying is not difficult, but the small details matter. The filling must be cool and relatively dry. The dough should be flexible without becoming sticky. The edges need a firm seal, and the frying oil must stay hot enough to crisp the pastry instead of turning it into an edible sponge.
This step-by-step fried empanada recipe covers the entire process, from making homemade empanada dough and preparing a classic beef filling to shaping, sealing, frying, storing, and reheating. Once you understand the method, you can replace the beef with chicken, cheese, vegetables, seafood, or a sweet fruit filling.
What Makes a Good Fried Empanada?
A good fried empanada has three essential characteristics: a crisp shell, a flavorful filling, and a seal strong enough to survive hot oil. The dough should fry into a golden crust that is sturdy but not tough. The filling should be moist enough to taste rich but not so wet that it leaks through the pastry.
Temperature control is equally important. Oil that is too cool encourages the dough to absorb excess fat. Oil that is too hot can darken the outside before the pastry cooks evenly. For most flour-based empanadas, approximately 350°F is the practical sweet spot.
Ingredients for Homemade Fried Empanadas
This recipe makes approximately 12 medium empanadas. You can prepare the filling and dough one day ahead, keeping both refrigerated in separate airtight containers.
For the Fried Empanada Dough
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 6 tablespoons cold unsalted butter, lard, or vegetable shortening
- 1 large egg
- 2/3 cup warm water, plus 1 to 2 tablespoons if needed
- 1 teaspoon white vinegar, optional
Butter contributes flavor, while shortening or lard generally produces a crisp, sturdy shell. A combination of butter and shortening also works well. The optional vinegar adds a subtle tang, although careful mixing and resting have a greater effect on tenderness than vinegar alone.
For the Savory Beef Filling
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper, optional
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped green olives, optional
- 2 tablespoons raisins, optional
- 1 hard-boiled egg, chopped, optional
- 2 tablespoons chopped cilantro or parsley
For Frying
- 6 to 8 cups neutral high-heat oil, depending on the size of your pot
- Water for sealing the dough
- Flaky salt, lime wedges, salsa, or chimichurri for serving
Vegetable, canola, peanut, sunflower, or refined avocado oil can be used. Choose a neutral oil with a smoke point comfortably above the frying temperature.
Equipment You Will Need
- Large mixing bowl
- Rolling pin
- 4- to 6-inch round cutter or small plate
- Heavy, deep pot or Dutch oven
- Deep-fry or candy thermometer
- Slotted spoon, spider strainer, or metal tongs
- Wire cooling rack and sheet pan
- Parchment paper or clean kitchen towels
A thermometer is strongly recommended. Guessing oil temperature by tossing in flour, bread, or a wooden spoon can provide a rough clue, but it cannot tell you whether the oil has fallen 40 degrees after the first batch. A deep-fry thermometer provides continuous feedback and makes the results much more consistent.
Step 1: Cook the Empanada Filling
Heat one tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon. Cook until browned and no pink remains, about five to seven minutes. Drain excess grease if necessary.
Add the diced onion and cook for three to four minutes, until softened. Stir in the garlic, tomato paste, cumin, paprika, oregano, red pepper, salt, and black pepper. Cook for another two minutes so the tomato paste darkens slightly and the spices become fragrant.
Fold in the olives and raisins, if using. Continue cooking until the mixture is flavorful but fairly dry. There should not be a puddle of liquid at the bottom of the skillet. Remove it from the heat and stir in the chopped egg and herbs.
Ground beef should reach 160°F for food safety. Ground chicken or turkey should reach 165°F. Because the empanadas fry quickly, it is safer and more reliable to cook meat fillings completely before assembling them.
Step 2: Cool the Filling Completely
Spread the filling on a large plate or sheet pan and allow it to cool. Refrigerate it for 20 to 30 minutes if you want to speed things up.
Do not place steaming filling on raw dough. Warm filling softens the fat in the pastry, creates condensation, and makes the edges harder to seal. A completely chilled filling is easier to portion and far less likely to stage an escape during frying.
Step 3: Make the Empanada Dough for Frying
In a large bowl, whisk together the flour, salt, and baking powder. Cut the cold butter, lard, or shortening into small cubes. Add the fat to the flour and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
In a separate cup, whisk the egg, warm water, and optional vinegar. Pour most of the liquid into the flour mixture. Stir with a fork or wooden spoon until shaggy clumps form.
Press the mixture together with your hands. Add the remaining liquid a teaspoon at a time only if dry flour remains at the bottom of the bowl. The dough should feel soft and flexible but should not stick heavily to your fingers.
Turn the dough onto a lightly floured surface and knead gently for one to two minutes. Stop once it becomes smooth. Aggressive kneading develops too much gluten and can produce a chewy crustthe culinary equivalent of giving your jaw an unexpected workout.
Step 4: Rest the Dough
Shape the dough into a disk, wrap it tightly, and let it rest for at least 30 minutes at room temperature. For longer storage, refrigerate it for up to 24 hours.
Resting allows the flour to absorb moisture and gives the gluten time to relax. As a result, the dough rolls more easily and is less likely to spring back like a tiny pastry trampoline.
If the refrigerated dough becomes very firm, leave it at room temperature for 15 to 20 minutes before rolling.
Step 5: Divide and Roll the Dough
Divide the dough into 12 equal pieces and roll each piece into a ball. Keep the portions covered with a damp towel or plastic wrap while you work so they do not dry out.
On a lightly floured surface, roll one ball into a circle approximately five inches across and about 1/8 inch thick. Alternatively, roll the entire batch into a large sheet and cut out rounds with a cutter or small plate.
Avoid adding too much bench flour. Excess flour can make the dough dry and may prevent the edges from sealing. Brush away visible flour before filling each round.
Step 6: Fill the Empanadas
Place approximately two tablespoons of cold filling slightly below the center of each dough circle. Leave a clean border of at least 1/2 inch around the edge.
Resist the urge to add one heroic final spoonful. Overfilling stretches the dough, traps excess air, and increases the chance of a blowout in the oil. A slightly less stuffed empanada that remains closed is considerably more useful than a generously filled empty shell floating beside a beef-filled fryer.
If you are using cheese, place a small amount in the center of the meat rather than near the edge. This helps prevent melted cheese from interfering with the seal.
Step 7: Fold and Seal Each Empanada
Lightly moisten the edge of the dough with water. Fold the top half over the filling to create a half-moon. Before sealing, gently press around the filling to push out trapped air.
Pinch the edges firmly together. Crimp them with the tines of a fork, or create a traditional braided edge by folding and twisting small sections of dough along the seam.
Inspect every empanada for cracks, thin spots, or gaps. Patch small tears with a scrap of dough and a dab of water. Place the finished empanadas on a parchment-lined pan and keep them covered while assembling the rest.
Step 8: Chill Before Frying
Refrigerate the assembled empanadas for 20 to 30 minutes. This short chill firms the fat, strengthens the seals, and makes the pastries easier to transfer into the oil.
Do not leave uncooked meat-filled empanadas at room temperature for an extended period. Keep them chilled until the oil is ready.
Step 9: Heat the Frying Oil Safely
Pour two to three inches of oil into a heavy, deep pot. The pot should be large enough that the oil fills no more than halfway. Extra empty space helps contain bubbling and reduces the risk of overflow.
Attach a deep-fry thermometer and heat the oil over medium heat to 350°F. Keep the pot handle turned inward, remove nearby moisture, and never pour water onto an oil fire. Hot cooking oil is flammable and can exceed 400°F, so remain beside the stove throughout frying.
Step 10: Fry the Empanadas in Small Batches
Carefully lower two or three empanadas into the hot oil, directing them away from your body. Do not crowd the pot. Fry for approximately two to four minutes, turning occasionally, until both sides are deep golden brown.
Watch the thermometer as you work. The oil temperature will fall when cold food is added. Adjust the heat as necessary to keep it near 350°F, and allow the oil to recover before beginning another batch.
If the empanadas brown in less than a minute, the oil is probably too hot. If they remain pale for several minutes and look greasy, the oil is likely too cool.
Step 11: Drain and Serve
Lift the fried empanadas from the oil with a spider strainer or slotted spoon. Let excess oil drip back into the pot, then transfer them to a wire rack set over a sheet pan.
A rack allows steam to escape and helps the bottom remain crisp. Paper towels absorb oil effectively, but leaving hot empanadas directly on them for too long can trap steam and soften the pastry.
Sprinkle the empanadas lightly with flaky salt while they are hot. Let them rest for five minutes before serving. The filling can retain enough heat to make your first bite memorable for all the wrong reasons.
Serve fried beef empanadas with chimichurri, salsa verde, avocado sauce, hot sauce, lime wedges, or a simple cabbage slaw.
Common Fried Empanada Problems and Solutions
Why Did My Empanadas Open While Frying?
The usual causes are overfilling, wet filling, flour-covered edges, trapped air, or an incomplete seal. Use less filling, keep the border clean, press out excess air, and crimp the edges firmly.
Why Are My Empanadas Greasy?
The oil was probably too cool, or too many empanadas were added at once. Fry in small batches and wait for the oil to return to approximately 350°F between batches.
Why Is the Dough Tough?
Too much flour, excessive kneading, or rolling the pastry too thick can create a tough shell. Measure flour carefully, mix only until smooth, and aim for dough about 1/8 inch thick.
Why Is the Filling Leaking?
The mixture may contain too much liquid or fat. Cook it until excess moisture evaporates, drain greasy meat, cool the filling completely, and keep cheese away from the seam.
Why Are the Empanadas Dark Outside but Doughy Inside?
The oil is too hot, the dough is too thick, or the empanadas are unusually large. Reduce the oil temperature slightly and roll the next batch thinner.
Fried Empanada Filling Variations
Chicken Empanadas
Combine shredded cooked chicken with sautéed onions, cumin, oregano, roasted peppers, and a small amount of salsa. Cook poultry to at least 165°F and cool the mixture before filling.
Cheese Empanadas
Use a low-moisture melting cheese such as Monterey Jack, mozzarella, Oaxaca-style cheese, or cheddar. Add roasted green chiles or finely chopped ham, but avoid very wet fresh cheeses.
Vegetable Empanadas
Sauté mushrooms, corn, spinach, peppers, or zucchini until their moisture has evaporated. Mix with potatoes, beans, or cheese to create a filling that holds together.
Sweet Empanadas
Fill the dough with thick apple compote, guava paste and cheese, dulce de leche, or mashed banana. Avoid runny jam, which can leak into the oil. Add one or two teaspoons of sugar to the dough for a subtly sweeter shell.
How to Make Empanadas Ahead of Time
Uncooked empanadas can be refrigerated in a single layer for several hours. Cover them well so the dough does not dry out.
For longer storage, arrange the assembled empanadas on a parchment-lined pan and freeze until solid. Transfer them to a freezer bag or airtight container, separating layers with parchment. Freeze for up to three months for the best texture.
Frozen empanadas can usually be fried without thawing, but add them cautiously because ice crystals can cause splattering. Fry fewer at a time and expect the oil temperature to fall more sharply.
Refrigerate cooked leftovers promptly. Reheat them in a 375°F oven or air fryer until crisp and hot in the center. USDA guidance recommends reheating leftovers to 165°F.
Kitchen Experience: Lessons From Making Fried Empanadas
My earliest batches of homemade fried empanadas looked impressive before they entered the oil. They were round, neatly arranged, and generously stuffed. Unfortunately, “generously stuffed” turned out to be polite language for “structurally unsound.” Within seconds, several seams opened and released their filling into the pot. The oil became a bubbling beef soup, which is not a recognized regional style.
The experience taught me that restraint is one of the most important empanada-making skills. Two level tablespoons of filling may appear modest on a five-inch dough round, but the filling spreads when the pastry is folded. Leaving a wide border makes sealing easier and gives the dough room to expand during frying.
Cooling the filling was another major improvement. I once assembled a batch while the beef was still slightly warm because dinner guests were already arriving. The heat softened the dough, melted the fat, and made the rounds stretch as I lifted them. They were difficult to seal and even harder to move. Chilled filling, by comparison, stays in a compact mound and makes assembly feel almost organized.
I have also learned that the appearance of the dough is less important than its texture. Beginners often keep adding flour until nothing sticks anywhere. That feels reassuring, but the resulting dough can become dry and resistant. A good empanada dough may feel slightly tacky during the first minute of mixing. After resting, it becomes smoother, more hydrated, and easier to roll.
The frying thermometer made the biggest difference in consistency. Before using one, I adjusted the heat according to how aggressively the oil bubbled. That method worked occasionally, which made it especially dangerous because it encouraged confidence. The first batch might fry beautifully, while the second batch absorbed oil after the temperature dropped. Monitoring the oil revealed that adding three cold empanadas could lower the temperature far more than expected.
I now fry only a few empanadas at a time and pause between batches. The pause feels inconvenient when everyone is hungry, but it produces better pastry. I use that minute to inspect the next batch for weak seams, turn finished empanadas on the rack, and pretend I am running a calm professional kitchen rather than guarding fried snacks from impatient relatives.
Draining on a wire rack also improved the crust. Empanadas placed on a flat plate developed damp bottoms because steam had nowhere to go. A rack allows air to circulate, preserving the crisp exterior. I still place a sheet pan underneath because oil dripping onto the counter is apparently not considered part of rustic presentation.
Finally, I learned that a successful empanada does not need an elaborate filling. Finely seasoned beef and onion can be outstanding. So can cheese with roasted peppers or mashed beans with corn. The important qualities are concentrated flavor, controlled moisture, and a texture that can be portioned without running across the dough.
Every batch becomes easier. Your first few empanadas may have uneven edges, but they will still taste good. By the final rounds, your portions become more consistent, your seals become cleaner, and your hands begin to understand the dough. That practical rhythmnot a special gadget or secret ingredientis what eventually produces fried empanadas that look as good as they taste.
Final Thoughts
To make excellent empanadas for frying, concentrate on four things: cool filling, rested dough, secure seams, and stable oil temperature. None of the individual steps is complicated, but skipping one can affect the entire batch.
Prepare the filling until it is flavorful and relatively dry. Give the dough time to rest. Fill each round conservatively, remove trapped air, and seal the edges firmly. Finally, fry in small batches at approximately 350°F and drain the finished empanadas on a wire rack.
Once you master this basic fried empanada recipe, the filling possibilities are nearly endless. Keep the mixture cool, thick, and boldly seasoned, and that crisp golden shell will take care of the rest.
