No two empanadas are ever the same. Colombians make their empanadas with cornmeal and deep fry them, while Argentineans use cornmeal and bake them. You can fill them with anything your heart desires: cheese, veggies, chicken, beef, pork, beans and rice. Nowadays you may even notice sweet versions, including strawberries and cream, guava and cheese and banana and Nutella. Here, we focus on savory varieties from around the world. Enjoy!
Colombian empanadas are typically prepared with yellow cornmeal and deep fried and served with spicy aji sauce. Mama Gomez shared her recipe, and we lightened it up by skipping the deep fryer and popping them into the oven instead. A Cozy Kitchen also rocks the Colombian empanada, so be sure to check that recipe out as well.
A Few Shortcuts made chicken with chipotle marinade for dinner and had leftovers. She diced the leftover chicken up, added cheese and BAM: cheesy empanada goodness.
From Val's Kitchen's fried pork-filled empanadas are served with a spicy tomatillo salsa verde for dipping, and make a great party appetizer.
Laylita's Recipes adapts these traditional Argentinean baked empanadas she found on From Argentina with Love, filling them with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives.
Shugary Sweets rocks this southwestern-inspired empanada, filled with black beans, sweet corn, jalapeno peppers, Monterrey Jack cheese and chicken, and served with cheesy saffron rice. We're coming over…
Annie's Eats serves up these roasted veggie empanadas that are perfect for vegetarians or for anyone getting their Meatless Monday on.
How Joyful offers Chile's delicious take on the empanada. Joy Kelley, the blogger behind How Joyful, typically whips these babies up with her mom in September to mark Chilean Independence Day.
El Salvadoran plantain empanadas are considered more of a dessert or an appetizer. The plantain empanadas can be filled with refried beans or a cinnamon-y custard. Sylvia Hernandez shares her recipe with the Buen Provecho project.
The mild sweet potatoes with black beans in this recipe for empanadas featured on Cooking Light take on smoky, spicy flavor thanks to the cumin and chilies.
Juliann Esquivel submitted this recipe to Just a Pinch. Her grandmother used to make them for dessert or breakfast. She roasted a pumpkin, but you can used the canned stuff, if you prefer. But make sure you don't use the pumpkin pie filling!
Here's Laylita's Recipes again, this time taking choriqueso, a warm dip made with chorizo and cheese and usually eaten with tortilla chips or used as a filling for corn tortillas, and using the Mexican appetizer as filling for these mouthwatering empanadas.