Cuban Empanada Recipe (Empanadas Cubanas)

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Cuban empanadas are one of those foods that instantly take me back. These crispy little hand pies are stuffed with savory ground beef, plenty of seasoning, and those classic green olives that give them that unmistakable flavor.

They were a go-to at every family party growing up, someone’s birthday, a holiday, or even just a weekend get-together, and there they were, fresh out of the fryer.

This recipe brings all those familiar flavors back, and I’ll walk you through exactly how to get that authentic texture and taste at home. I also rounded up our favorite empanada filling ideas if you want to switch things up.

Cuban Empanada Ingredients

Empanadas are popular all across Latin America and Spain, and the Cuban version definitely holds its own. Think of them as handheld pastries filled with something delicious, usually savory, but sweet versions are just as good. They’re the kind of thing you make for parties, holidays, or just because you want something warm and satisfying.

Empanada Dough

Cuban empanada dough is simple and sturdy but still turns out flaky and tender. It’s usually made with flour, water, and some kind of fat – like butter, lard, or shortening. Some recipes add a little egg or sugar for extra richness or flavor, but the base is super straightforward.

To make it, you mix the dry ingredients, cut in the fat until it’s crumbly, and slowly add water until the dough comes together. After a short rest, it’s ready to roll out, fill, and shape. If homemade dough feels like too much, no worries, you can totally use frozen empanada discs from the store (this is what I do). Just let them thaw first and you’re good to go.

Picadillo Filling

The go-to filling for Cuban empanadas is picadillo, a super flavorful ground beef mixture that’s savory, a little saucy, and totally comforting. It’s usually made with ground beef, onions, green bell peppers, garlic, and a mix of spices. Some people like to add olives, capers, or raisins for a sweet-and-salty combo that really works. At our house, we love tossing in some potatoes and sweet plantains, it gives the filling a little extra richness and just the right hint of sweetness. Trust me, once you try it that way, it’s hard to go back.

Empanada Filling Ideas

Picadillo is the classic, but empanadas are super versatile. Whatever you use, keep the filling on the dry side and let it cool before you fill the dough, so the edges seal and nothing leaks.

Savory

• Picadillo: the Cuban classic, ground beef with olives and capers. At our house we add potatoes and sweet plantains.
• Cuban sandwich: ham, roast pork, Swiss cheese, pickles, and a little mustard. Everything you love about a Cubano in a crispy hand pie.
• Ham and cheese: diced ham with shredded Swiss or mozzarella. The easiest filling on the list.
• Chicken: shredded chicken simmered in the same tomato and sofrito base as picadillo.
• Ropa vieja: leftover shredded beef makes a great filling. Drain off the extra sauce first.

Vegetarian

• Black beans and cheese: mash some of the beans so the filling holds together.
• Spinach and cheese: squeeze the spinach dry first or the dough gets soggy.
• Sweet plantain and cheese: ripe maduros with a little white cheese, sweet and salty.

Sweet

• Pumpkin: spiced pumpkin filling for fall.
• Guava and cream cheese: the Cuban pastry combo, gooey once baked or fried.

How to Make Cuban Empanadas

While there are a few steps to making empanadas Cubanas, overall they’re pretty easy. I’ve included a few process photos of my abuela making them to help guide you.

Assembling and Sealing the Empanadas

1. Prepare the dough: You can use homemade dough or purchase pre-made dough at your local supermarket. Roll out the dough and cut it into discs using a round cutter or the rim of a glass.
2. Prepare the filling: Cook your spiced ground beef mixture until it is no longer pink. Be sure to add in plenty of sliced green olives for a delicious Cuban flavor.
3. Assemble the empanadas: Place your desired filling on half of each dough disc.
4. Seal the empanadas: Fold the other half of the dough disc over the filling and pinch the edges closed with a fork, making sure they are properly sealed to prevent filling leakage.

Cooking Methods

There are two popular ways to cook Cuban empanadas: baking and frying. Choose the method that suits your preference and keep in mind the following tips:

• Baking: Preheat your oven to 375°F (190°C). Brush an egg wash over the empanadas. Place the assembled empanadas on a foil-lined sheet pan that has been sprayed lightly with non-stick cooking spray. Bake the empanadas until they are crisp and golden brown, which takes about 20 to 30 minutes.
• Frying: In a deep, large frying pan, heat cooking oil over medium heat for a few minutes. Carefully place the assembled empanadas in the hot oil and fry them until they are golden brown and crispy on both sides. Be sure to flip them gently, so the filling doesn’t spill out.

Remember, you can easily double or triple this recipe if you’re making empanadas for a larger crowd.

Tips for Making Cuban Empanadas

Drain the picadillo.

Cook the ground beef all the way through and drain off any extra liquid. A runny filling makes the empanadas greasy and harder to seal.

Let the filling cool first.

Warm filling softens the dough and makes it tear. Let the picadillo cool before you start filling.

Seal the edges well.

Press the edges closed with a fork or twist them over so the filling stays inside while they bake or fry.

Don’t crowd the pot when frying.

Fry a couple at a time so the oil stays hot and they brown evenly on both sides.

Frequently Asked Questions

What is the traditional filling for Cuban empanadas?

The traditional filling for Cuban empanadas is picadillo, a spiced ground beef mixture with lots of sliced green olives.

How do I make the dough for empanadas?

To make the dough for empanadas, follow the instructions in the recipe above. You can also buy premade pastry dough if you prefer.

What are some vegetarian options for empanada fillings?

There are plenty of vegetarian options for empanada fillings, such as cheese, spinach, mushrooms, or a mixture of vegetables like bell peppers, onions, and tomatoes. You can also try incorporating plant-based protein sources such as beans or lentils for additional flavor and nutrition.

What is the best way to cook empanadas: baking or frying?

Both baking and frying have their advantages when it comes to cooking empanadas. Baking is often seen as a healthier option, as it requires less oil and can result in a lighter, flakier crust. Frying, on the other hand, can produce a crispier exterior and is traditionally used in many Cuban empanada recipes. Ultimately, the choice is up to you and your personal taste preferences..

What do you serve with Cuban empanadas?

Traditionally, nothing. Cuban empanadas are eaten on their own, with no sauce or side. If you want a dip, chimichurri isn’t Cuban, but the flavors go well with meat empanadas.

How do you store and reheat empanadas?

Store leftovers in an airtight container in the fridge. Reheat them in the oven or toaster oven so they crisp back up.

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Yield: 10 Empanadas

Cuban Empanadas Recipe

4.9 Stars (11 Reviews)

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Enjoy these savory and delicious Cuban empanadas, filled with seasoned ground beef (picadillo) and baked to perfection.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 15 minutes

Ingredients

The Dough

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• 2 ¼ cups flour
• 1/2 tsp Salt
• ¼ cup shortening or lard (chilled and cut into small pieces)
• ¾ cup warm water
• 1 egg beaten (if baking)

The Picadillo

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• 2 tbsp olive oil
• 1 lb ground beef
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red or green bell pepper, diced
• 1 8 oz can tomato sauce
• 1 packet Sazon Goya
• 1/4 cup dry white cooking wine
• 1 tsp salt
• 1/2 tsp oregano
• 1 tsp cumin
• 1-2 bay leaves
• 1/4 cup pimento-stuffed olives
• 2 tbsp capers

Instructions

The Dough

1. Mix 2 ¼ cups flour and 1/2 tsp salt in a bowl.
2. Add the chilled shortening pieces into the flour mixture using your fingers or a pastry blender. Gradually add ¾ cup of warm water, mixing with your fingers until the dough comes together into a non-sticky ball.
3. Wrap the dough ball in plastic wrap and chill in the refrigerator for at least 30 minutes.

The Picadillo filling

1. In a large skillet pan, heat the oil over medium-high heat.
2. Add the onions and peppers, and cook for 2-3 minutes, until soft and translucent.
3. Stir in the garlic and cook for 30 seconds.
4. Add the ground beef and cook until browned. Break it up with the spoon as it cooks.
5. Add the wine, tomato sauce, spices, olives, and capers to the pan.
6. Turn heat down to low, cover, and cook for 15-20 minutes.
7. Remove the bay leaves and let cool.

Assembly & Cooking (Baking)

1. Preheat oven to 375° F.
2. Remove the dough ball from the refrigerator and separate into 10 equal sized balls. On a lightly floured surface, roll out each dough ball into a thin circle.
3. Place a few tablespoons of the picadillo onto the center and fold half of the dough over, sealing the edges by pressing down with a fork or twisting the edges over to form a seal.
4. Brush the empanadas with a beaten egg.
5. Bake for 15-20 min until the empanadas are lightly browned.

Notes

Frying: If you prefer to fry your empanadas, assemble your empanadas and skip the egg wash.

1. Heat 3 cups of oil in a large pot to 360° F.
2. Gently place a couple empanadas in the hot oil making sure not to crowd them, cook for about 3 minutes per side until brown on each side.
3. Remove from oil and let drain on wire rack. Repeat with remaining empanadas.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 44mgSodium: 559mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 16g

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