Traditional empanadas are typically made with ground beef or pork, but there are a large number of variations on this delicious Latin American staple. Simple enough that you can make them right at home —as long as you have a box of premade puff pastry in the freezer— here are three decadent empanada fillings that go above and beyond.

Caprese Empanada

Give your empanadas an Italian flair with mozzarella, basil, and our Tomato Basil Vegan Pâté. For added flavor, serve with basil sauce for dipping. Trust us: These make for great appetizers, and are sure to please even the pickiest of eaters.

Ingredients:

  • 8 ounces of grated or crumbled mozzarella cheese
  • 2 slices of our Tomato Basil Vegan Pâté
  • A large handful of basil (chopped)
  • 1 egg whisked— to be used as egg wash
  • 15 store-bought empanada discs

Instructions:

  1. Mix the grated mozzarella,Tomato Basil Vegan Pâté, and basil in a bowl.
  2. To assemble the empanadas, place a spoonful or two of the cheese mixture on the middle of each empanada disc.
  3. Fold the empanada discs and seal the edges. You can use your fingers to twist and curl the edges creating a seal, or you can crimp the edges with the tines of a fork.
  4. For best results since the empanadas contain cheese, chill them for at least 30 minutes before baking. This will help them seal better and prevent leaks.
  5. Arrange the empanadas with 2 inches of space between them on all sides, then lightly brush the top of them with the egg yolk. This will give them that irresistible golden glow when they bake.
  6. Bake in a preheated oven at 400 degrees F for 18-20 minutes, or until golden.
  7. Cool for 5 minutes and serve!

To serve (optional): 

  • Basil garlic sauce

Chicken + Mushroom Empanada 

When you combine ingredients like our Chicken Liver Mousse, olives, and mushrooms, the result is irresistibly mouthwatering. Conversely, you can also fill the puff pastry with potatoes, peas, mushrooms, and carrots for a more British take on the recipe.

Ingredients:

  • 6 – 8 ounces mushrooms diced
  • 2 slices of our Chicken Liver Mousse
  • 1 small onion (chopped)
  • 1/4 – 1/3 cup pitted green olives (chopped)
  • 1 1/2 teaspoons hot paprika
  • Few tablespoons of olive oil
  • Splash of Rosé
  • Salt (to taste)
  • 1 egg whisked— to be used as egg wash
  • 15 store-bought empanada discs

Instructions:

  1. Sauté the mushrooms and onions in about two tablespoons of olive oil over medium heat. Add a pinch of salt and cook for 5-6 minutes until the mixture is caramelized. Add the splash of wine and deglaze the pan. 
  2. Add another tablespoon or two of olive oil then add the Chicken Liver Mousse, paprika, and olives. Heat and stirfor about 2-3 minutes.. Turn off the heat and wait until the filling cools to room temperature.
  3. To assemble the empanadas, place a spoonful or two of the mixture on the middle of each empanada disc.
  4. Fold the empanada discs and seal the edges. You can use your fingers to twist and curl the edges creating a seal, or you can crimp the edges with the tines of a fork.
  5. Arrange the empanadas with 2 inches of space between them on all sides, then brush the top of them with the egg yolk. This will give them that irresistible golden glow when they bake.
  6. Bake in a preheated oven at 425 degrees F for about 20 minutes, or until golden.
  7. Cool for 5 minutes and serve!

Corn & Goat Cheese Empanada

Corn, goat cheese, and our Curry and Bell Pepper Pâté combine to create a sweet, tangy, and salty treat that’s perfect for vegetarians— or anyone who just really loves an exceptional empanada.

Ingredients:

  • 1 tablespoon butter
  • 2 slices of our Curry and Bell Pepper Pâté
  • 1 tablespoon olive oil
  • 1 small sweet potato (finely diced)
  • 1 small red bell pepper (finely diced)
  • 1 1/2 cups sweet corn kernels
  • 2 scallions (chopped)
  • Salt and pepper (to taste)
  • 6 oz. goat cheese
  • 4 oz. cream cheese
  • 2 tablespoons parsley (chopped)
  • 1 egg whisked— to be used as egg wash
  • 15 store-bought empanada discs

Instructions:

  1. Heat the butter and olive oil in a skillet over medium heat. Add the sweet potato and sauté until just starting to get golden. Add the bell pepper, Curry and Bell Pepper Pâté, and corn and cook for about 5-8 minutes (until tender). 
  2. Turn off the heat and stir in the scallions. Season with salt and pepper, to taste. Allow to cool for a few minutes. Pro tip: The mixture can be warm, but not piping hot.
  3. In a bowl, add the goat cheese, cream cheese, parsley, and vegetable mixture. Stir well and taste again for salt and pepper.
  4. Spoon about 2-3 tablespoons filling into the center of each empanada disc.
  5. Fold the empanada discs and seal the edges. You can use your fingers to twist and curl the edges creating a seal, or you can crimp the edges with the tines of a fork.
  6. Arrange the empanadas with 2 inches of space between them on all sides, then lightly brush the top of them with the egg yolk. This will give them that irresistible golden glow when they bake.
  7. Bake in a preheated oven at 400 degrees F for about 25-30 minutes, or until golden.
  8. Cool for five minutes and serve!