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Empanada Party: 4 Fillings + 3 Sauces = YUM!

April 8, 2013 by Tina Verrelli 32 Comments
Modified August 16, 2020 at 9:30 pm

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April 8th is National Empanada Day!!  I have no idea who comes up with these national food days, but I’ll celebrate!!

Empanadas are Latin American or Spanish pastries.  They are typically filled with ground meat and/or vegetables or fruit.  They can be savory or sweet, baked or fried.  I came up with 4 empanada recipes and 3 sauces that you can dip them in.  I really only “came up with” 2 sauces as the marinara sauce on the left is from a jar…shhh ( ;

Supreme Pizza Empanadas, paired with marinara sauce – these empanadas have all your pizza favorites: peppers, onions, pepperoni, mushrooms, garlic and mozzarella cheese.

Spanish Beef Empanadas, paired with Roasted Red Pepper Sauce – these are inspired from a burger recipe I won a contest with, La Taverna Tapas Burger.  They have ground beef, olives, garlic, roasted peppers and a touch of smoked paprika.

Very Veggie Empanadas, paired with Gruyere Cheese Sauce – these are vegetarian empanadas filled with spinach, mushrooms and roasted peppers.

Spinach, Mushroom & Bacon Empanadas, also paired with Gruyere Cheese Sauce – these are a new version of an empanada recipe I had created a while ago.  They have spinach, crimini mushrooms, bacon and a touch of marsala wine.

To keep this post from being miles long, I’m going to post how to make the dough and the ingredients for all the fillings and sauces.  For the complete recipes just click on the “Printable Recipe” links toward the bottom of the post.

Empanada Dough

Pulse together flour, sugar, salt, butter and shortening in your food processor.  Drizzle in an egg yolk beaten with water.  Pulse until a ball forms.  Knead the ball a few times on a floured surface, form into a disk, wrap and refrigerate for 2 hours or overnight.

Shortcut: If you’re short on time…use pre-made refrigerated piecrust.  You can also check the Latin section of the frozen foods case at your grocer.  I have seen frozen empanada wrappers.

While your dough chills, pick a filling and a sauce to make.

Supreme Pizza Empanadas Filling

Saute onion, mushrooms, pepperoni, garlic, roasted peppers.  Allow to cool, then stir in mozzarella cheese.

Spanish Beef Empanadas Filling

Saute lean ground beef, onions, garlic, roasted red peppers and stir in halved Manzanilla pimiento stuffed olives.

Very Veggie Empanadas Filling

Saute onions, garlic, mushrooms, spinach and roasted red peppers.  Stir in some parmesan cheese.

Spinach, Mushroom & Bacon Empanadas Filling

Saute thick cut bacon, onion, garlic, mushrooms, spinach, then add a little marsala wine.  Finish with some parmesan cheese.

Gruyere Cheese Sauce

Make a roux with butter and flour.  Add dry mustard, salt and white pepper.  Stir in milk.  Whisk until thickened.  Add shredded Gruyere cheese and stir until melted.

Roasted Red Pepper Sauce

Blend cream cheese are roasted red peppers in a food processor.  Add salt, garlic and smoked paprika.  Process until smooth.

Portion & Roll Dough

Cut your chilled dough in half.  Roll each half into a cylinder.  Cut each cylinder into 6 equal pieces.  Roll the 12 pieces into balls and flatten slightly with your hand.

Fill & Form Your Empanadas

Roll each flattened ball into a 6-inch round.  Fill with about 3 tablespoons filling.  Fold over and pinch closed to form semi-circular shape.  Press a fork around the edge to help seal and trim around the edge with a pizza wheel.  Place on parchment lined baking sheet (I baked mine on an ungreased pan, but some of mine stuck from the egg wash – so I recommend lining the pan with parchment.)  Brush with an egg wash and bake for 15-19 minutes or until golden browned.

Printable Recipe: Supreme Pizza Empanadas
Printable Recipe: Spanish Beef Empanadas w/ Roasted Red Pepper Sauce
Printable Recipe: Very Veggie Empanadas w/ Gruyere Cheese Sauce
Printable Recipe: Spinach, Mushroom & Bacon Empanadas w/ Gruyere Cheese Sauce

Empanada Party: 4 Fillings + 3 Sauces = YUM!

Tina Verrelli - epicuricloud.com
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Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Appetizer, Beef, Dinner / Lunch, Pastry, Vegetarian Tagged With: Bacon, empanada, Gruyere Cheese Sauce, Marinara, Mushroom, National Empanada Day, Roasted Red Pepper Sauce, Spanish, spinach, Supreme Pizza, Vegetarian

Reader Interactions

Comments

  1. Dani D

    April 8, 2013 at 12:28 pm

    They all sound delicious and what great photos 🙂 congrats too to Julie! Love the book!

    Reply
    • Christina Verrelli

      April 8, 2013 at 3:37 pm

      Thanks Dani!! You should see what my camera looked like with all the flour and fillings!! ( :

      Reply
  2. Cathy Pollak

    April 8, 2013 at 12:51 pm

    So cute, love these!

    Reply
    • Christina Verrelli

      April 8, 2013 at 3:36 pm

      Thanks Cathy!! ( :

      Reply
  3. mikecleary

    April 8, 2013 at 1:44 pm

    hey all look incredible! We’ll be over at 6:00 with a bottle of Rosé.

    Reply
    • Christina Verrelli

      April 8, 2013 at 3:36 pm

      Now that’s a deal!! ( :
      Got the empanada truck ready yet??

      Reply
  4. Kristen

    April 8, 2013 at 5:45 pm

    Tina, These look really yummy! I love how you showed us step-by-step in the pictures! Great website!! Thanks!!

    Reply
    • Christina Verrelli

      April 8, 2013 at 8:54 pm

      Thanks Kristen!! The pictures are helpful with explaining!! Glad u enjoyed ( :

      Reply
  5. Merry Graham

    April 8, 2013 at 5:54 pm

    Great Great and Yummy Yummy blog! I just received my copy of Julie’s book ~ now your blog has totally inspired me to make empanadas. Thanks!!

    Reply
    • Christina Verrelli

      April 8, 2013 at 8:53 pm

      Hi Merry!! Thanks for stopping by!! Congrats again on your amazing Scharffen Berger Cookie win!! What a great cookie you came up with!! Well done!!

      Reply
  6. Nancy Hillen

    April 9, 2013 at 1:34 am

    YUM, Spinach, Mushroom & Bacon Empanadas with Gruyere Cheese Sauce sounds fantastic, mmmmmmmm!!

    Reply
    • Christina Verrelli

      April 12, 2013 at 12:52 pm

      Yes, don’t think we ever turn down a cheese sauce!! ( :

      Reply
  7. Kari Lindsay

    April 12, 2013 at 12:07 pm

    Love the Gruyere Sauce (my favorite cheese). I can’t choose which empanada I like best, so I’m just gonna have to have my own Empanada party and make them all!

    Reply
    • Christina Verrelli

      April 12, 2013 at 12:53 pm

      That’s a great idea Kari!! Was a fun dinner eating them all!! YUM!! ( :

      Reply
  8. A Little Yumminess

    July 15, 2013 at 5:42 pm

    We love empandas and these are making my mouth water! Yumm!!!

    Reply
    • Christina Verrelli

      July 23, 2013 at 3:35 am

      Thank you!! I could go for a few right now!! ( :

      Reply
  9. Kathy

    February 4, 2019 at 2:37 pm

    wow, I came across this post and I was excited. Apparently you no longer share these recipes. I shall go cry somewhere.

    Reply
    • Christina Verrelli

      February 4, 2019 at 2:57 pm

      Hi Kathy! – Thanks so much for stopping by and catching my error!! I recently moved all my recipes to this new site and I must’ve missed the delicious empanadas!! I will get them posted ASAP!! Stop back in a day or so! Take care!

      Reply
      • Christina Verrelli

        February 4, 2019 at 3:12 pm

        Hi Again Kathy! I was able to find them on an archive website – Whew!! They are posted again… Thanks again for catching my error!

        Reply
        • Kathy

          February 4, 2019 at 3:38 pm

          Thank you! And congratulations on becoming the Kitchen-Aid representative cook on QVC; they are lucky to have someone with your talent and imagination.

          Reply
          • Christina Verrelli

            February 4, 2019 at 3:39 pm

            Thanks so much! I love it! <3

  10. Kathy

    February 4, 2019 at 3:46 pm

    Tina, I wasn’t able to see the last link, Printable Recipe: Spinach, Mushroom & Bacon Empanadas w/ Gruyere Cheese Sauce. I hope you can retrieve that one as well.

    Reply
    • Christina Verrelli

      February 4, 2019 at 3:54 pm

      Fixed the link ( :

      Reply
  11. Olga Lopez

    July 29, 2020 at 9:52 pm

    I love empanadas.
    This ones looks delicious .

    Olga

    Reply
    • Christina Verrelli

      August 29, 2020 at 3:31 pm

      Thanks Olga – Hope you enjoy!

      Reply
  12. Zina

    September 4, 2022 at 4:10 pm

    Hi Tina! I was so looking forward to making these but the recipe ingredients amounts are not available when I “JUMP TO RECIPE.”

    Reply
    • Zina

      September 4, 2022 at 7:44 pm

      Sorry Tina! I just found the recipes under “printable recipe,” and looking forward to making them! Thank you

      Reply
      • Christina Verrelli

        September 11, 2022 at 10:49 am

        Enjoy!

        Reply
  13. YesNoSpin

    November 21, 2022 at 1:19 am

    This is a great idea for a party! I love empanadas and would love to try this recipe!

    Reply

Trackbacks

  1. How To Make A Cheese Quesadilla – Mexicali Blue says:
    October 12, 2022 at 7:19 am

    […] dishes. Cotija cheese, a crumbly cheese, can be topped with comida and served with enchilada or empanada toppings. Whatever type of cheese you choose, you should try it in a Mexican-inspired dish. It’s no […]

    Reply
  2. Parmesan Cheese Quesadillas: A Delicious And Cheesy Twist On A Traditional Mexican Dish – Mexicali Blue says:
    October 12, 2022 at 8:41 am

    […] of cheese that are popular in Mexican restaurants: Queso Fresco and Cotija Cheese. Enchilada and empanada toppings are made from […]

    Reply
  3. Bring The Flavor Of Mexico Home With The Delicious Subway Cheesy Chicken Enchilada Frito Melt! – Salvaggio's Deli says:
    January 15, 2023 at 8:40 pm

    […] It’s also a favorite type of cheese among queso Blanco enthusiasts. Enchilada and empanada toppings are among the many ways to use […]

    Reply

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