Empanadas are the ultimate handheld comfort food—crispy, golden pockets of dough wrapped around a savory, herbaceous filling. This recipe for Empanadas with Herbs and Cheese brings the vibrant flavors of Latin America into your kitchen, using a clever vodka-infused dough for extra flakiness and a quick spinach-and-cheese filling that comes together in minutes. Whether you fry or bake, these palm-sized pies are perfect for appetizers, light lunches, or picnic spreads. Let's dive into the art of making perfect empanadas at home.
About Empanadas: A Latin American Staple
Empanadas trace their roots to Spain and Portugal, but they truly flourish across Latin America, where each country puts its own spin on the filling and cooking method. From Argentine baked empanadas to Colombian fried varieties, the concept remains the same: a stuffed pastry that's portable, satisfying, and endlessly customizable. This version uses a simple dough enriched with butter and a splash of vodka—a trick that inhibits gluten formation, resulting in an exceptionally tender crust. The filling features fresh spinach (or any green you have on hand), melted cheese, and warm spices like cumin and oregano. For more inspiration on working with dough, check out our guide to the best planetary mixer for dough.
Ingredients for Empanadas with Herbs and Cheese
This recipe yields 10–12 empanadas. All measurements are metric.
For the Dough:
450 g wheat flour
15 g sugar
10 g salt
175 g cold butter
50 ml vodka (see note)
125 ml cold water
For the Filling:
50 ml vegetable oil (for frying)
2 onions
3–4 garlic cloves
½ red chili pepper (or to taste)
30 ml vegetable oil (for cooking filling)
1 tsp ground cumin
1 tsp dried oregano
Salt and black pepper to taste
450 g fresh spinach (or mixed greens)
200 g cheese (mozzarella, feta, or queso fresco)
For Baking:
Additional vegetable oil for brushing
Step-by-Step Instructions
- Make the Dough: In a bowl, combine the flour, sugar, and salt. Add the cold butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the vodka and cold water, mixing until a soft dough forms. Wrap in plastic and refrigerate for 30–40 minutes. For a foolproof dough, consider using a glass food processor bowl for even mixing.
- Sauté the Aromatics: Finely dice the onions, garlic, and chili pepper (remove seeds for less heat). Heat 30 ml vegetable oil in a skillet over medium heat. Cook the aromatics, stirring frequently, until golden and fragrant—about 5 minutes. Add the spinach and cook until wilted, then season with cumin, oregano, and salt. Transfer to a colander to drain excess liquid.
- Prepare the Filling: Grate or crumble the cheese. Combine with the cooked greens. Taste and adjust seasoning with salt and pepper. Set aside.
- Preheat the Oven: Place a baking sheet in the middle of the oven and preheat to 220°C. This step ensures a sizzling hot surface for the empanadas.
- Shape the Empanadas: Divide the dough into 10–12 equal pieces. On a lightly floured surface, roll each piece into a 15 cm circle (about 2–2.5 mm thick). Place a generous spoonful of filling on one half, fold the other half over, and press the edges with a fork to seal. For a decorative twist, try a braided crimp.
- Bake to Perfection: Carefully remove the hot baking sheet from the oven. Pour ⅔ of the remaining vegetable oil onto the sheet (about 30 ml) and tilt to coat. Return to the oven for 2 minutes. Arrange the empanadas on the hot oiled sheet, brush tops with the remaining oil, and bake for 20–25 minutes until deep golden brown. Cool on a wire rack for 10 minutes before serving.
Tips for Perfect Empanadas
- Chill the dough thoroughly. Cold butter is key to flaky layers. If your kitchen is warm, refrigerate the dough again after rolling if it becomes sticky.
- Don't skip the vodka. Alcohol evaporates quickly during baking, leaving behind a tender, never-tough crust. Choose a clean, organic vodka like this top-rated organic vodka for best results.
- Drain the greens well. Excess moisture can make the filling soggy. A steam canner is also great for quickly steaming greens before sautéing.
- Use a hot baking sheet. Preheating the sheet ensures the bottom crisps up beautifully. For even heat distribution, invest in a countertop convection oven.
- Brush with oil, not egg wash. This recipe uses oil for a golden, non-greasy finish. A best oil sprayer makes application effortless.
Variations to Try
This empanada recipe is a blank canvas. Swap the spinach for Swiss chard, kale, or a mix of wild greens. Add crumbled feta for a tangy twist, or stir in a pinch of chili flakes for heat. For a meaty version, fold in cooked ground beef or shredded chicken. If you're feeling adventurous, experiment with a sweet filling—diced apples with cinnamon and sugar—and dust with powdered sugar. For more dough ideas, see our Catalan sponge cake recipe for a different pastry technique.
Frequently Asked Questions
Can I fry these empanadas instead of baking?
Absolutely. Heat 5 cm of oil to 180°C and fry in batches for 2–3 minutes per side until golden. Drain on paper towels. A non-toxic air fryer can also achieve a similar crispness with less oil.
What type of cheese works best?
Mozzarella for meltiness, feta for saltiness, or queso fresco for a crumbly texture. A blend of two cheeses adds complexity.
Can I make the dough ahead?
Yes. The dough keeps refrigerated for up to 2 days, or frozen for 1 month. Thaw overnight in the fridge before rolling.
Why use vodka in the dough?
Vodka inhibits gluten development, making the dough more tender and flaky. It also adds minimal flavor. For a non-alcoholic substitute, use ice-cold water plus 1 teaspoon vinegar.
How do I prevent the empanadas from opening during baking?
Seal the edges firmly with a fork or crimp decoratively. Avoid overfilling—leave a 1 cm border. For extra security, brush the edges with water before pressing.
Can I use whole-wheat flour?
Yes, but the texture will be denser. Substitute up to half the all-purpose flour with whole-wheat and add a tablespoon more water if needed.
Conclusion
These empanadas with herbs and cheese are a testament to the beauty of simple ingredients—crisp pastry, vibrant greens, and melted cheese. Whether you serve them as a starter, a snack, or a main course with a side salad, they're guaranteed to impress. For more kitchen tools to elevate your baking, explore our reviews of the best espresso machine under $2000 and 48-inch built-in refrigerator. Happy cooking!
