The snow is finally gone and there’s a spring in everyone’s step. . heck, people are even wearing shorts and flip flops in this 50 degree weather. And yesterday it was 70 degrees!! We’re starting to see our neighbors’ faces again, kids riding their bikes and we’ve been walking to the park quite a bit.
Spring is finally here and it’s time to celebrate my friends. It’s time to celebrate with Empanadas. And lots of them.
Empanadas are a great, delicious finger food to serve when entertaining and the best part? You can create so many different fillings! Have a vegetarian in the house? No problem. Have someone who wants chicken and someone else who wants beef? You can make both!
While I was recipe testing for these babies, I made empanadas for like 4 days straight. I took some over to my neighbor, got some feedback and went back into the kitchen. I have to say I’m very happy with the final recipe!
Empanadas!
Ingredients
For olive oil pastry crust:
- 2 1/2 cups all-purpose flour + more for rolling dough
- 2 teaspoons sea salt
- 1/2 cup good quality extra virgin olive oil
- 1/2 cup very cold water
- 1 egg; slightly beaten for egg wash; to brush on empanadas right before baking
For ground beef filling:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 medium sized zucchini cut in half
- 4-5 green onions; cut in half
- 1/2 head of cabbage; cut into fourths
- 1 cup green olives
- 1 tablespoon cumin
- 1/2 tablespoon red chili pepper flakes
- 1 tablespoon smoked paprika
- 1 teaspoon Chinese Five spice
- Salt and pepper to taste
For bratwurst and sauerkraut filling:
- 2-3 Bratwurst sausages; casing removed
- 4-5 green onions; cut in half
- 1/2 head of cabbage; cut into fourths
- Salt and pepper to taste
For mac and cheese empanadas:
- 3 cups cooked elbow macaroni about 4 ounces uncooked
- 1 1/2 cup cheddar cheese grated
- 1 cup gruyere cheese grated
- 1 tablespoon unsalted butter
- 2 tablespoons Boursin Garlic and Herb cheese
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon red chili pepper flakes optional; for a little heat
- 5-6 strips cooked bacon
- Handful fresh chives cut in half
Instructions
For olive oil pastry crust:
- Using your KitchenAid® Food Processor, combine the flour, salt and olive oil and pulse for about 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.
- For the rest of the instructions and the complete recipe card, visit the link below at The Kitchenthusiast.
Head on over to 
These look wonderful, love the crust that you made. I was thinking it would be nice to make a big batch and then freeze some for later, Can this be done?
Hi Cheri,
Are you asking regarding the pastry crust or the empanadas themselves? I would say make the olive oil pastry dough and the fillings, make the empanadas and then freeze them. I haven’t done this yet but you can do this, no problem! I hope you enjoy!
Girl, there is nothing that you can’t do. These empanadas look perfect. Heading over to check out the recipe!
What a delicious feast. Though it’s not Spring here I would gladly welcome a little home cooked love with these pastry filled goodies. Such a great idea for a party where folk can tuck in and enjoy with those yummy sides too 🙂
Alice, these look so awesome! I’ve never made empanadas but I can definitely eat them by the dozen (don’t judge :). And here’s hoping that it finally starts warming up where I live. You are giving me hope!
Hi Amy! Hang in there!! Hopefully Spring is right around the corner!! 🙂 You have to try making empanadas yourself. . you could probably come up with a fabulous filling recipe yourself!
MMmmm I love empanadas! They are so customizable and are complete handheld meals! Found your blog through Erin over at The Law Student’s Wife. I’m having fun looking around!
Thank you so much, Chris! Hope you give these a try!