Oven baked empanadas

These pastelillos are awesome right from the oven and also freezer friendly, making them a convenient item to serve for lunch, dinner, or a quick snack. Just thaw and pop them in the toaster oven to reheat quickly.

You won’t be able to have just one of these delightful Empanadas. Perfectly spiced beef and vegetables wrapped up in a flakey, golden crust!

Veggie empanadas are much easier to make than you'd think. In this easy recipe, choose from three different vegetarian empanada fillings to create delicious, hot and flaky pastries. The recipe relies on using pre made empanada dough which simplifies the recipe.

Your family will love these Puerto Rican empanadas. They make a great appetizer for a party or are perfect for a weeknight supper!

This Chicken Empanada Recipe is the perfect way to use leftover chicken! Shredded chicken and caramelized onions are simmered in flavorful spices, then folded in a buttery shortcrust and baked until golden.

These baked beef empanadas feature an easy-to-make dough that is stuffed with a delicious and flavorful beef filling!

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada. You could add a hard-boiled egg to the filling, which is typical in Argentina, but in Gaby’s house, after years of tasting and perfecting, they prefer the texture without it.

Tuna Empanadillas are filled with vibrant Spanish flavor and baked in the oven for an easy empanada recipe that comes together quickly.

Spanish Chicken Empanadas are flaky little pastry pockets stuffed with shredded chicken, onions, tomatoes, herbs, and Manchego cheese. These savory hand pies get baked (not fried) and served hot with a Spanish romesco sauce or marinara sauce. You can eat them as the main entree or as appetizers.

Latin-American style meat and veggie turnovers that make great family meals or are perfect for putting out for a football party!