Empanadas Recipes

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Empanadas Recipes

8 Recipes
Tapas Criollas - Dough for Turnover Pastries

1 of 8

Argentinean Empanadas

Tapas Criollas - Dough for Turnover Pastries

ARGENTINA

Together with grilled meats known as asado, baked (never fried) empanadas are quintessentially Argentine. They’re consumed for lunch or as a light dinner, and of course, as a snack. Our recipe combines chicken and chorizo, all wrapped in authentic, pre-prepared Argentine-Style Empanada Discos

 

These Argentine-style pastry rounds eliminate the time and work when preparing baked empanadas. Flaky, buttery and totally delicious, these bake-able discos have the taste of authenticity, without all the work!

 

Prep time

10

Minutes

Total time

80

Minutes

Yields

12

Empanadas

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Chorizos

2 of 8

Chorizo Empanadas

Chorizos

CUBA

A kick of flavor from Goya's traditionally spiced sausage makes these Cuban-style Empanadas impossible to resist. Add flair to your next cocktail party with this exciting version of a classic. 

GOYA® Chorizo sausage is made with the traditional blend of spices for that special Spanish flare. It's perfect for stews, fillings, paellas, or grilled. As a dried sausage, it's ready whenever you need.

Prep time

10

Minutes

Total time

60

Minutes

Yields

10

Empanadas

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White and Yellow Masarepa

3 of 8

Colombian Beef and Pork Empanadas

White and Yellow Masarepa

COLOMBIA

These Colombian-style empanadas are filled with authentically seasoned beef, pork and veggies wrapped in a typical homemade corn-meal dough. The crisp, lightly sweet corn dough highlights the gently simmered filling.

Our Masarepa is made the traditional Colombian way. It gives the corn flour a slightly sweet, delicate taste for just the right flavor and texture. Perfect in so many classic recipes, and of course, ideal to make empanadas!

Prep time

20

Minutes

Total time

75

Minutes

Yields

30

Empanadas

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Cream of Coconut

4 of 8

Mexican Pineapple-Coconut Empanadas

Cream of Coconut

MEXICO

In Mexico, empanadas are typically baked pastries filled with fruits, caramel or pastry cream. In this pineapple-coconut variety, GOYA®Cream of Coconut gives this sweet Mexican breakfast or dessert an extraordinary flavor. 

Thick, sweet coconut cream adds loads of luscious flavor to desserts and blended drinks. Not to be confused with unsweetened coconut milk, cream of coconut is the must-have pantry staple for your baking cabinet.

Prep time

5

Minutes

Total time

55

Minutes

Yields

12

Empanadas

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Bonito in Olive Oil

5 of 8

Galician-Style Empanada

Bonito in Olive Oil

SPAIN

Get ready for big flavor in a big empanada! Galicians from Spain make theirs as a family-style pie. They fill it with pimientos, olives and gently-flaked bonito. Bake it ‘till nicely crisp and set out some forks.

GOYA® Bonito has the taste, texture and quality you always expect from Goya. Ready straight from the can with the flavor of the sea, it's great on salads, sandwiches and many traditional Latin recipes.

Yields

6

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Sofrito

6 of 8

Empanadas - Beef Turnovers

Sofrito

PUERTO RICO

Commonly known in the island as "pastelillos or empanadillas de carne" these classic Puerto Rican pastries are full of flavor. They’re delicious as appetizers or at any time of day, as part of the main meal or as the meal itself. 

Goya packs in the flavors in this traditional cooking base. Tomato, onion, garlic, green pepper and cilantro combine into one great, easy-to-use addition for soups, sauces, marinades and meat dishes.

Prep time

45

Minutes

Total time

80

Minutes

Yields

10

Empanadas

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Ripe Plantains

7 of 8

Salvadoran Plantain Empanadas

Ripe Plantains

EL SALVADOR

The plantain is the wrapper! Delicious GOYA® Ripe Plantains are mashed into dough, then wrapped around full-flavored refried beans and gently crisped. A dusting of cinnamon makes the perfect finish.

Perfectly ripened plantains are sliced, delicately fried, and frozen for your convenience. Traditional as a side in Latin America, they are also added to stews, vegetables and pastries.

Yields

6

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Tomato Sauce

8 of 8

Venezuelan Turnovers (Empanadas)

Tomato Sauce

VENEZUELA

Venezuela takes the Beef Empanada to a new level with the addition of olives and capers. And of course, this mix is wrapped in corn-meal pastry, the main component of their famous arepas.

Just what you need to add flavor and body to sauces, soups, stews and fillings. Tomatoes are enhanced with peppers and spices for full robust flavor wherever you might want it.

Yields

24

Empanadas

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