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By Doreen Colondres

Empanadas are crescent-shaped, savory pastries made of dough and filled with a variety of ingredients. Empanada dough varies depending on the style and country, you can find corn, plantain, flour and even yuca dough. The filling varies greatly as well, and here the possibilities are endless, seasoned vibrantly, then baked or fried to perfection.

This flaky and delicious recipe is irresistible. You can bake them immediately or keep them for 2-3 days in the refrigerator until ready to bake. Enjoy with a crisp high acid wine, Cava, Albariño or even a Spanish beer will pair to perfection.



10-12 Argentinean style puff pastry disc dough
1 1/5 cup potatoes, peeled and small diced
2 oz. Fermin Sobrasada
3/4 cup white onions, small diced
1 tablespoon extra virgin olive oil
2 tablespoon, garlic, minced
1 tablespoon, fresh parsley, chopped

Instructions for the filling:

Begin by blanching your potatoes in salted water for approximately 20 minutes, or until potatoes are almost fully cooked (al dente). While you are waiting for the potatoes to cook, sweat the onions and garlic in a sauté pan with olive oil on a medium heat, until onions are translucent. Once potatoes are ready, strain them and rinse in cold water. Once fully drained, add to onion/garlic mixture and sauté for about 5 minutes on medium heat. Set aside to cool. Once mixture is cooled, add sobrasada and parsley and gently fold together.

Instructions for the empanada:

Remove dough from refrigerator. Start working with one at a time. Use water or egg wash to help you seal your empanadas on the edges.Then using a spoon, add the filling and firmly press the edges together with your fingers or using a fork to ensure that all of the delicious filling stays firmly inside the little crust pocket. Place the assembled empanadas on a parchment-lined baking sheet and refrigerate until ready to bake. Brush each empanada with egg wash to give a nice golden color to all of them and then bake for 20 minutes at 375F.

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