Savory Empanadas Are the Party Food Everyone Is Saving: 15 Golden Hand-Held Pies From Beef to Cheese and Plantain

Savory empanadas are the party food people keep saving this season, and it is easy to see why. Golden, crimped and filled with everything from spiced beef to melted cheese, they are made to be eaten with one hand while you talk, laugh and reach for another. Across Latin America, Spain and the Philippines, families bake or fry big batches for holidays, birthdays and football Sundays, and a single crispy potato and cheese turnover video recently pulled close to a million reactions on Facebook. Below are 15 versions to try, from Argentine beef and Chilean pino to Bolivian salteñas, plantain and cheese, and a smart way to use up holiday turkey. Each one has a short shopping list and simple steps, and most can be shaped ahead and frozen, so you can bake a fresh tray whenever guests arrive..

Argentine-Style Beef Savory Empanadas With Chimichurri

This is the classic that started the craze. Ground beef is cooked slowly with onions, paprika and cumin, then folded with chopped green olives and hard-boiled egg, which gives every bite a salty, rich surprise. The dough is crimped into a rope edge called the repulgue, brushed with egg and baked until it shatters. Break one open and the steam rises out with the smell of spices. Serve them with a bowl of bright green chimichurri on the side and watch the board empty in minutes..

You will need: 1 lb ground beef, 2 onions chopped, 1 tsp sweet paprika, 1 tsp ground cumin, 1/2 tsp chili flakes, 1/3 cup chopped green olives, 2 hard-boiled eggs chopped, 12 to 14 store-bought empanada discs or homemade dough (3 cups flour, 1 tsp salt, 1/2 cup cold butter, 1 egg, about 1/2 cup cold water), 1 beaten egg for brushing.

How to make it: 1. Cook the onions until soft, add the beef and spices and cook until browned; cool completely, then stir in olives and egg. 2. Spoon 2 tablespoons onto each disc, fold, seal and crimp the edges. 3. Brush with egg and bake at 400°F for 20 to 25 minutes until deep golden.

Córdoba-Style Empanadas With a Braided Edge

In Argentina every province has its own twist, and in Córdoba the filling often has a hint of sweetness from a sprinkle of sugar on top of the pastry, with beef, potato and raisins inside. The braided edge is more than decoration: it seals the juices in so the filling stays moist while the pastry turns golden. Shape them with your thumb and index finger, folding small pleats along the edge. It takes a few tries to braid savory empanadas, but even imperfect braids look homemade and charming on a platter.

You will need: 1 lb ground or diced beef, 1 onion, 1 small potato diced and boiled, 2 tbsp raisins, 1 tsp paprika, 1/2 tsp cumin, 12 empanada discs, 1 egg, a little sugar for sprinkling.

How to make it: 1. Brown the beef and onion with the spices, then add the potato and raisins and cool. 2. Fill the discs, fold and pleat the edges into a braid. 3. Brush with egg, sprinkle lightly with sugar and bake at 400°F for 20 minutes.

Air Fryer Chicken Tinga Savory Empanadas

Chicken tinga, shredded chicken simmered in a smoky tomato and chipotle sauce, is one of the best fillings you can tuck into pastry. The sauce clings to the meat so the empanadas stay juicy without leaking. The air fryer gives you a crisp, blistered crust with only a light brush of oil, and a batch of six is ready in about ten minutes. Serve them with a cool salsa verde and lime wedges. Leftover rotisserie chicken works perfectly here, which makes this a fast weeknight dinner as well as party food.

You will need: 2 cups shredded cooked chicken, 1 onion sliced, 2 garlic cloves, 1 can (14 oz) diced tomatoes, 1 to 2 chipotle peppers in adobo, 1/2 tsp oregano, 10 empanada discs, oil spray, salsa verde to serve.

How to make it: 1. Cook the onion and garlic, blend the tomatoes with the chipotles and simmer together for 10 minutes, then stir in the chicken and cool. 2. Fill and seal the discs with a fork, then spray lightly with oil. 3. Air fry at 375°F for 8 to 10 minutes, turning once, until golden and crisp.

Mexican Fried Cheese Empanadas With Crema

In many parts of Mexico, empanadas are made with corn masa instead of wheat dough, filled with cheese and fried until crackly. They are then piled high with shredded lettuce, crema, crumbled fresh cheese and spoonfuls of red and green salsa, so every bite is crunchy, creamy and spicy at once. These savory empanadas are a favorite at street stalls and family parties, and they are naturally gluten-free if your masa is. Fry them right before serving so the shells stay crisp under the toppings.

You will need: 2 cups masa harina, 1 1/2 cups warm water, 1/2 tsp salt, 2 cups shredded Oaxaca or mozzarella cheese, oil for frying, shredded lettuce, Mexican crema, crumbled queso fresco, red and green salsa.

How to make it: 1. Mix masa, water and salt into a soft dough, press into 5 inch rounds between plastic. 2. Add cheese, fold and seal, then fry in 350°F oil for 3 to 4 minutes until golden. 3. Top with lettuce, crema, queso fresco and salsas and serve right away.

Sweet Plantain and Cheese Empanadas

These are the empanadas that keep going viral, because the dough is made from mashed ripe plantains. As they fry, the natural sugars caramelize into dark golden spots, and the inside stays soft and tender around a pocket of melted white cheese. The salty cheese against the sweet plantain is a combination found across Colombia, Venezuela and the Caribbean, and once you try it you will understand the fuss. Use very ripe plantains with black skins for the sweetest flavor and the easiest dough to shape.

You will need: 3 very ripe plantains, 2 tbsp flour or cornstarch, pinch of salt, 1 1/2 cups shredded mozzarella or queso blanco, oil for frying, sour cream to serve.

How to make it: 1. Boil the peeled plantains for 15 minutes, then mash until smooth with the flour and salt. 2. Flatten small balls of dough on oiled plastic, add cheese, fold into half moons and seal. 3. Shallow fry for 2 to 3 minutes per side until deep golden and serve with sour cream.

Beef and Potato Savory Empanadas

When you want to stretch a pound of beef to feed a crowd, add potatoes. Small cubes of potato soak up the meat juices and spices, making the filling hearty and satisfying, and they help the empanadas hold their shape when you cut them open. This style is popular across South America and is a favorite for packed lunches because it tastes just as good at room temperature. These savory empanadas also freeze beautifully, so make a double batch and bake straight from frozen, adding a few extra minutes.

You will need: 1 lb ground beef, 2 medium potatoes diced small, 1 onion, 1 red bell pepper, 2 garlic cloves, 1 tsp cumin, 1 tsp paprika, salt and pepper, 12 to 14 empanada discs, 1 beaten egg.

How to make it: 1. Boil the potato cubes for 5 minutes and drain. 2. Cook onion, pepper and garlic, add beef and spices until browned, then fold in the potatoes and cool. 3. Fill, seal and crimp, brush with egg and bake at 400°F for 22 to 25 minutes.

Colombian Cornmeal Empanadas

Colombian empanadas are made with precooked yellow cornmeal dough and fried until they are thin, crisp and bubbly. On the Caribbean coast, in cities like Barranquilla, you will find large versions filled with meat or even a whole egg, sold hot from street carts in the morning. The classic filling is seasoned beef and potato, and they are always served with ají, a fresh, tangy salsa of cilantro, green onion and vinegar. They are naturally gluten-free and among the crunchiest savory empanadas you can make.

You will need: 2 cups precooked yellow cornmeal (masarepa), 2 1/2 cups warm water, 1 tsp salt, 1/2 tsp ground annatto or turmeric, 2 cups cooked beef and potato filling, oil for frying. Ají: cilantro, green onion, vinegar, lime, salt.

How to make it: 1. Mix the cornmeal, water, salt and annatto into a smooth dough and rest 10 minutes. 2. Press thin rounds between plastic, add filling, fold and seal with the edge of a bowl. 3. Fry in 350°F oil until crisp and golden, then serve with ají.

Chilean Empanadas de Pino

In Chile, empanadas de pino are a national favorite, especially on Independence Day in September when families buy them by the dozen. Pino is a filling of beef and plenty of onions cooked with cumin and paprika, finished with a black olive, a slice of hard-boiled egg and sometimes a raisin tucked into each one. They are larger than most empanadas, folded into a neat rectangle and baked until speckled and golden. One with a glass of something cold is a meal in itself.

You will need: 1 lb diced or ground beef, 3 large onions chopped, 1 tsp cumin, 1 tbsp paprika, 1 tsp oregano, 2 hard-boiled eggs sliced, 12 black olives, 2 tbsp raisins, 8 large empanada discs, 1 egg yolk with milk.

How to make it: 1. Cook the onions until very soft, add beef and spices and cook through; chill the filling overnight if you can. 2. Place pino on each disc with a slice of egg, an olive and a raisin, then fold into a rectangle. 3. Brush with egg wash and bake at 400°F for 25 minutes.

Bolivian Salteñas

Salteñas are Bolivia’s famous mid-morning snack, and they are a little different from other empanadas. The slightly sweet golden dough is sealed along the top in a decorative braid, and the inside holds a juicy, almost soupy stew of beef or chicken with potatoes, peas and spices. The trick is to chill the filling with gelatin so it sets, then it melts into a rich broth in the oven. Locals eat these savory empanadas standing up, biting off the top and sipping the juices without spilling a drop.

You will need: Dough: 4 cups flour, 1/3 cup sugar, 1 tsp salt, 1/2 cup melted butter, 1 egg, 1 cup warm water with 1 tsp annatto. Filling: 1 lb diced beef, 1 diced potato, 1/2 cup peas, 1 onion, 1 tsp cumin, 1 envelope gelatin, 1 cup beef broth.

How to make it: 1. Cook the filling with broth, stir in the gelatin and chill until firm. 2. Roll the dough into rounds, add a scoop of filling and seal along the top with a braid. 3. Bake at 425°F for 20 to 25 minutes until golden; eat warm.

Galician Empanada Pie With Chorizo

In Galicia in northwest Spain, empanada is not a small turnover but a big double-crusted pie baked in a sheet pan and cut into squares. Fillings include tuna, pork loin or chorizo with peppers, all cooked in a sofrito of onions and paprika, and the oil from the sofrito goes into the dough for extra flavor. It is perfect for feeding a crowd because one pan makes up to 16 pieces, and it travels well to picnics and potlucks. Serve it warm or at room temperature.

You will need: Dough: 4 cups flour, 1 packet yeast, 1 cup warm water, 1/3 cup olive oil, 1 tsp salt. Filling: 8 oz Spanish chorizo sliced, 2 onions, 2 red bell peppers, 2 garlic cloves, 1 tsp sweet paprika, 1 egg for brushing.

How to make it: 1. Make the dough and let it rise 1 hour while you cook the onions, peppers, garlic and chorizo with paprika. 2. Roll half the dough into a lined sheet pan, spread the filling, cover with the rest and seal the edges. 3. Brush with egg and bake at 375°F for 35 to 40 minutes, then cut into squares.

Filipino Vigan Empanadas

In the Philippines, the town of Vigan in Ilocos Sur is famous for a very different empanada. The shell is made from rice flour dough tinted orange with annatto, filled with grated green papaya, a whole egg and local longganisa sausage, then deep-fried until crisp and blistered. Street vendors make them to order and serve them with spiced cane vinegar for dipping. They are a wonderful reminder of how far the empanada has traveled, and one of the most satisfying savory empanadas you can make at home.

You will need: 2 cups rice flour, 1 cup all-purpose flour, 1 tsp annatto powder, 1 tsp salt, about 1 cup water, 2 cups grated green papaya or cabbage, 6 small eggs, 8 oz garlic sausage, oil for frying, spiced vinegar.

How to make it: 1. Mix the flours, annatto, salt and water into a smooth dough and roll thin rounds. 2. Layer papaya, a cracked egg and cooked sausage on one half, fold and seal. 3. Deep fry at 350°F until crisp and serve with spiced vinegar.

Mini Savory Empanadas for a Party Board

For parties, go small. Cutting 3 inch rounds instead of 5 inch ones turns any recipe into two-bite cocktail food, and you can make several fillings at once so guests can try a few. Arrange them on a big wooden board with little bowls of salsa, chimichurri and creamy dips, and mark each filling with a different crimp: fork marks for beef, a braid for chicken and a twist for cheese. Mini savory empanadas bake in only 12 to 15 minutes and are easy to keep warm on a low oven tray.

You will need: 2 to 3 cups of different fillings (beef, chicken, cheese and spinach), 1 lb pie or empanada dough cut into 3 inch rounds, 1 egg, salsa, chimichurri and a creamy dip for serving.

How to make it: 1. Cut the dough into 3 inch rounds and add a heaping teaspoon of filling to each. 2. Seal with different crimps for each filling so guests can tell them apart. 3. Brush with egg and bake at 400°F for 12 to 15 minutes, then pile onto a board with the sauces.

Easy Baked Empanadas With Store-Bought Discs

Frozen empanada discs, found in the freezer section of many supermarkets, are the secret behind fast homemade savory empanadas. They are already the right size and thickness, they fold without cracking and they bake into a flaky, golden crust. Thaw them in the fridge, keep the stack covered so it does not dry out, and use any cooked filling you have. A simple trick for shiny tops is a brush of egg yolk mixed with a spoonful of milk. You can have a tray in the oven in 20 minutes.

You will need: 1 package (10 to 12) frozen empanada discs thawed, 2 cups cooked filling (ground beef, chicken, black beans and corn, or ham and cheese), 1 egg yolk, 1 tbsp milk.

How to make it: 1. Place a heaping spoonful of cooled filling in the center of each disc. 2. Fold, press the edges and crimp with a fork or by folding small pleats. 3. Brush with yolk and milk and bake at 400°F for 18 to 20 minutes.

Leftover Turkey and Cranberry Savory Empanadas

After a big holiday dinner, this is the most delicious way to use up leftovers. Shredded turkey, a spoonful of stuffing and a little cranberry sauce go into the pastry together, so every bite tastes like the whole holiday plate. Warm leftover gravy becomes the dipping sauce. Because everything is already cooked, these come together in minutes, and they freeze well for a quick lunch later. Kids who are tired of turkey sandwiches will happily eat these, which makes these savory empanadas a weekend hero.

You will need: 2 cups shredded cooked turkey, 1 cup leftover stuffing, 1/2 cup cranberry sauce, 1/2 cup shredded cheese (optional), 12 empanada discs or 1 package pie crust cut into rounds, 1 egg, warm gravy for dipping.

How to make it: 1. Mix the turkey and stuffing; add a teaspoon of cranberry sauce to each disc with the filling. 2. Fold, seal and crimp, then brush with beaten egg. 3. Bake at 400°F for 18 to 20 minutes and serve with warm gravy.

Fresh Chimichurri, the Sauce Every Empanada Needs

No empanada spread is complete without chimichurri, the bright green sauce from Argentina and Uruguay made with parsley, garlic, oregano, vinegar and olive oil. Its sharp, herby flavor cuts through rich savory empanadas, and it takes five minutes with a knife or a food processor. As the history of the empanada shows, these pastries traveled from Spain across the world, and chimichurri is one of the best partners they found along the way. For a sweet finale, try our sweet hand pies and turnovers.

You will need: 1 cup packed fresh parsley, 4 garlic cloves, 2 tsp dried oregano, 1/2 tsp chili flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, salt and pepper.

How to make it: 1. Finely chop the parsley and garlic by hand or pulse briefly in a food processor. 2. Stir in the oregano, chili flakes, vinegar and olive oil and season with salt and pepper. 3. Let it rest 20 minutes before serving so the flavors blend; keep leftovers in the fridge up to 3 days.