There are words that awaken memories and, for many, "empanadilla" provokes an inevitable smile thinking about that mythical sketch from Martes y Trece with the empanadillas from MóstolesBeyond nostalgia, the truth is that this snack continues to reign in our kitchens for its simplicity, its versatility and because it allows us take advantage of leftovers with scandalous results.
If you have waffles in the fridge, you can whip up dinner in no time; and if you're brave enough to try homemade dough, you'll take the recipe to the next level. We've brought together classic and modern ideas: from tuna empanadas with tomato and egg, to versions with meat and vegetables, cheese and herb "borekas," carbonara, ropa vieja, or creative combinations like broccoli with pear and blue cheese. You'll also see how to make the dough, when to fry, when to bake, and how to polish them with professional tricks.
Empanadilla dough: proportions, textures and resting
With robots and mixers, make homemade dough It is simpler than it used to be, but even by hand it is easy if you respect the classic proportion: one weight of liquid and the same weight of fat, and flour "as much as it will take." This rule, present in traditional recipe books such as the one from the Women's Section, insists that the melted fat and liquid should be in equal parts by measure, that fine flour is used and, above all, that the dough is not overworked to prevent it from developing a sticky texture.
Which liquid and which fat? You can use water, wine, or milk as the liquid base, and olive oil, lard, or butter as the fat component. It's also okay to substitute part of the liquid with egg to modify texture and flavor. Rest is sacred: cover the dough with a slightly damp cloth and let it rest for about an hour to relax and stretch better.
There are notable differences between fats: with butter the dough tends to to flaky slightly, while with oil it becomes more compact. Wine adds more character than water or milk; the choice depends on whether you're looking for a more aromatic touch or a more neutral mass. boost the filling.
The key to success is the thickness: roll out well and aim for less than 2 mm for crispy, delicate dough. Baked empanadas tolerate a bit more thickness, but when fried, it's noticeable if the dough is thin. Try not to freeze them: you can, but doughs—especially those made with oil— freeze them They become resentful and lose some of their grace.
Should we fry or bake? Temperatures, sealing, and reheating
Tradition dictates frying, and many will argue that classics are fried "however you feel." In Madrid, for example, it has been customary to fry in olive oil, sealing the edge with a fork or a molds that cut and press at the same time. The result is that crispy, bubbly treat that reminds you of your childhood and that arrives at the table in its freshly made perfect point, when you almost burned your lips.
If you prefer to bake, the result is lighter because the dough doesn't absorb additional fat. Brush with beaten egg and bake between 190ºC and 200ºC in the middle of the oven until golden brown (they are usually 10-20 minutes depending on the size and filling). For the oven, a decorative repulgue or repulgo type closure looks better, which also helps keep the empanada well sealed.
Reheated: best in the oven if you have leftover baked empanadas; avoid the microwave to preserve the texture. Fried empanadas are to be enjoyed immediately; they are "for the moment," and that's where much of their value lies. crunchy magic.
Timing tip: Don't leave the formed empanadas waiting too long before cooking. This dough tends to dry out in the air—especially in dry climates—and will lose elasticity; work with agility and order.
When wafers are missing: solutions and express dough
There have been times when finding the typical wafers in the supermarket has been complicated due to supply issues with some well-known brands. If this happens to you, you have two options: prepare homemade dough or use a rectangular sheet of refrigerated empanada dough and cut circles with a ring or bowl. It's a quick solution for light, oven-baked mini empanadas. very effective.
Quick recipe for homemade dough (approx. for a home batch): 110g water, 110g olive oil, 350g flour, and a pinch of salt. Boil the water with the salt, add the oil, and gradually add the flour off the heat until combined. Let it cool for a few minutes, then knead on the counter with a pinch of flour for about 10 minutes. film and rest for 1 hour. Then, stretch and cut wafers with a plating ring.
Classic and creative fillings: ideas, quantities and techniques
We offer a range of proven fillings to ensure you always succeed. You will find the iconic tuna with tomato and egg, carnivorous variants, baked or air-fried vegetable options, and recipes for Sephardic inspiration like borekas. All can be fried or baked; if you choose to bake them in the oven, brush with beaten egg and watch for browning.
Tuna, tomato, and egg empanadas (those from "Móstoles")
For 12 units: 12 wafers, 2 boiled eggs, 180 g of well-drained tuna in oil (pickled tuna adds flavor), a handful of green olives, 1/4 of a sweet or red onion – or some strips of preserved bell pepper –, homemade tomato sauce to bind, salt and pepper. Mix the crumbled tuna with the finely chopped egg, the chopped onion or bell pepper, and the sauce, just enough to to unite without liquefyingFill, seal by pressing with a fork, and fry in hot oil, turning a couple of times. In the oven, brush with egg and bake at 200°C until golden brown.
An emotional note that never fails: the nod to the empanadillas of Móstoles always brings a smile. Beyond the joke, this filling continues to work decade after decade because it's tasty, juicy and balanced.
Ham and cheese dumplings
For 4 people: 8 wafers, 2 slices of York ham, 4 slices of melted cheese, and 1 beaten egg. Cut the ham and cheese with a cookie cutter (they make fun star shapes!), place them on four wafers, cover with another four, mark the outline, and press them together. Brush with egg and bake at 190°C until golden brown. The cheese and ham scraps They are great to use in a mix or to brighten up a salad.
Minced meat empanadas (18 units)
Minced meat empanadas (18 units)Dough: 500g flour, 1 egg, 2 tablespoons oil, 2 tablespoons milk, and 1 teaspoon salt. Filling: 1 large onion, 500g minced pork, 1 green pepper, cumin, 3 garlic cloves, a bunch of parsley, 1 hard-boiled egg, and stuffed olives. Sauté the onion, add the pepper, garlic, and parsley until confit; add the meat, season with cumin to taste and cook. Cool, mix with the chopped egg and olives, fill, seal with a fork, and fry in plenty of oil until golden brown.
Beef, mushroom and tomato empanadas
For 4 servings: 1 garlic clove, 1/2 onion, 50g mushrooms, 100g minced beef, 30g homemade tomato sauce, 250g flour, 75g lard, 90ml water, 1 egg for brushing, optional sesame seeds, EVOO, salt and pepper. Chop the garlic and onion and soft pocha; add chopped mushrooms until their water evaporates, add the meat and brown; add the tomato sauce and cook for 5 minutes; chill. For the dough, mix flour with butter and salt as if making crumbs; add water little by little until a manageable dough forms; knead for 5 minutes, wrap in film and rest for 30 minutes in the refrigerator. Roll out, cut 10-12 cm circles, moisten the edges, fill and seal. Brush with egg, sprinkle with sesame seeds and bake in a 190ºC until golden brown.
Borekas (cheese and herb dumplings)
For 14-15 servings: 75g EVOO, 150g water, 330g flour, 2 egg yolks for brushing, sesame seeds, 225g feta cheese, 125g cream cheese, 1 egg, 2 tablespoons parsley, 1/2 tablespoon mint, 1 tablespoon dill, salt and pepper. Boil the water with oil and salt; when it boils, pour it into a bowl, add the flour all at once and mix until the dough is elastic; let it rest covered for 30 minutes. Filling: Mix feta and cream cheese with egg and herbs; adjust the salt and pepper. Divide the dough into portions, shape into balls, stretch into circles, fill, moistens edges and seals with a fork or a pliers. Brush with egg yolks, sprinkle with sesame seeds, and bake at 200°C for about 20 minutes.
Vegetable dumplings in an air fryer or oven
For about 8: 8 large wafers, 2 medium potatoes, 200g washed and chopped chard, 1 finely chopped onion, 2 grated garlic cloves, 1 teaspoon sweet paprika, 50ml white wine, 1 bay leaf, 1 beaten egg, EVOO, salt and pepper. Fry the garlic in oil, add paprika, then the wine and bay leaf; boil for 2 minutes, then add the chard, cover and simmer for 10 minutes; season and set aside. Cook the potatoes in salted water until tender, drain, peel, crush and mix With the chard already cooled, fill the wafers, seal, and brush with egg. In an air fryer: 180°C for 8 minutes, turning halfway through. In the oven, bake at 190-200°C until golden brown.
Broccoli, pear and blue cheese empanadas
For 12: 200g broccoli, 50g crumbled blue cheese, 1 diced Conference pear, wafers, and extra virgin olive oil for frying. Crumble the broccoli, cutting the florets flush with the stem; place in a covered container with a drizzle of oil and salt for about 5 minutes (steamer is best). Place a little cooked broccoli, pear pieces, and blue cheese on each wafer; fold and seal with a fork. Fry in oil at 150°C. medium-low heat until golden.
Carbonara dumplings (without cream, with cream cheese)
For 16: 16 wafers, 200g cream cheese, 6 strips of bacon, 2 medium onions, 1 egg for brushing, oil, salt and pepper. Brown the chopped onion, add the bacon cut into very small pieces and, when cooked, stir in the cream cheese to obtain a thick and smooth sauce. manageable. Season with salt and pepper. Fill sparingly, seal, and bake for 15 minutes at 200°C after brushing with egg.
Old clothes empanadas
For 16: leftover stew, 1/2 onion, 1 small jar (400 g) of crushed tomatoes, 1 teaspoon of sweet paprika, 16 wafers and 1 egg. Sauté the onion, add the finely chopped stew meat along with the paprika, stir in the tomato and cook until thickened; cool. Fill, seal with a fork, brush with egg and bake in a 200ºC until golden brown.
Baked meat empanadas with homemade or store-bought dough
Very juicy base filling: 2 garlic cloves, 1 onion, 300g minced meat (beef and pork mix), 200g tomato sauce, salt, pepper, and spices to taste (cumin, oregano, rosemary). Sauté the garlic and onion for about 15 minutes until tender, then add the meat (preferably with some pork because of its fat content), season with salt and pepper. add the tomato sauce and cook for 5 minutes. Cool, fill the wafers (homemade or store-bought), seal with a fork, brush with egg, and bake at 200°C with top and bottom heat for about 15-20 minutes, or until golden brown.
Tricks of flavor and texture that make a difference
Quality of tuna and tomato: if you can, choose a good quality tuna and Homemade fried tomatoThe difference is noticeable. It also helps to drain the tuna thoroughly to avoid adding water to the filling and dampening the dough.
Sealing and closing: For frying, the simple fork seal works perfectly and prevents openings. In the oven, a pleat decorates and secures the seal. If you're sprinkling seeds (such as sesame), do this after painting with egg so that they adhere and do not come off when baking.
Time management: Make a few pieces at a time and cook them quickly. If you leave them on the tray for too long, the edges will dry out and it is difficult to sealHave a bowl of water handy to moisten the outline if necessary.
Oil for frying: Use olive oil in good condition and at the right temperature (hot but not smoking). Frying at too low a temperature causes sogginess; too high a temperature causes the exterior to burn. leaves the interior raw of the dough.
Reheating and storing: Baked pastries last longer; they're delicious even cold, and they revive wonderfully after a few minutes in the oven. Avoid the microwave if you prefer a crispy crust, and if in doubt, make less quantity and eat them freshly made.
Accompaniments that suit them perfectly
To make the snack perfect, accompany them with a fresh salad, some fried anchovies or some grilled shrimp. This combination of crispy, sour and marine It's a simple festival that goes down perfectly when there are empanadillas on the table.
Ideas for planning and presenting
If you're in a hurry, use wafers and fillings that are already cold; if you want to show off, prepare homemade dough (water and oil or butterwater) according to the texture you are looking for. Cut them with rings so that they are all the same and use a scale or a measuring spoon to always repeat the same amount of filling.
At gatherings, alternate fried and baked foods, and use discreet labels ("tuna and egg," "carbonara," "vegetables") so everyone can guess right the first time. Another idea that works is to make mini empanadas with rectangular empanada dough cut into circles: they are very productive, light and look great.
If you are attracted by the sweet-salty mix, go for the one with broccoli, pear and blue cheeseIf you prefer traditional dishes, you can't go wrong with the "de Móstoles" ones; and if you're looking to use up leftovers, ropa vieja with tomato sauce is a surefire way to turn stew into irresistible bite.
When you're hungry, repeat: there are many empanadillas, but with a good dough, a well-balanced filling, and just the right amount of cooking, this classic becomes a go-to dish for everyday or festive occasions. Between traditional fried dishes and light baked goods, between traditional tuna and greener or more indulgent options, you have it all. a complete guide to enjoy and adapt the recipe to your taste and what you have in the pantry.