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Empanadas 3 Ways

Exploring three delicious versions of empanadas from Argentina, Colombia, and Dominican Republic.

Sep 17, 2025

By: Franchesca Livraghi | @breakthrukitchen

It’s Hispanic Heritage Month, and what better way to celebrate than with one of the most loved foods across our countries: empanadas! No matter where you go in Central America, South America, or the Caribbean, you’ll find a version of this golden pastry, each with its own dough, filling, and style. Some are baked, some are fried, but they all bring that same comfort and tradition to the table. Today we’re going to be exploring three delicious versions from Argentina, Colombia, and Dominican Republic.

Empanadas side by side

Every country has its own way of making empanadas, and sometimes even its own name for them. In Argentina, they’re usually baked with that beautiful repulgue braid on the edge and filled with beef, olives, and egg with famous regional styles like salteñas, tucumanas, and mendocinas. In Colombia, they’re made with cornmeal dough and fried until super crispy, with a beef and potato filling. In the Dominican Republic, they’re often called pastelitos, made with a flaky flour dough and stuffed with Sofrito seasoned beef before frying.

And that’s just 3 countries, in Puerto Rico you’ll find empanadillas, in Venezuela they’re stuffed with cheese and shredded beef, and in Chile the famous empanada de pino has raisins and baked dough. Different names, different fillings, but all delicious and all part of the same tradition.

Tips for Argentine Empanadas

- Use a lean beef blend like 90/10 so the filling cooks evenly without releasing too much grease, which can make the dough heavy.

- Let the filling cool completely before you fill the dough. If it’s still warm, it will steam the inside of the dough and cause the empanadas to open or get soggy while baking.

- Practice the repulgue fold, which is the traditional Argentine way of sealing empanadas. To do it, pinch the edge of the dough to seal, then fold a small section of the edge over itself and press down. Continue folding and pressing in the same direction until you’ve gone all the way around, creating a rope-like braid. This not only looks beautiful but also helps keep the filling from spilling out.

Tips for Colombian Empanadas

- Make sure to use precooked white cornmeal (masarepa) for the dough because it gives that authentic flavor and texture. Regular cornmeal won’t work the same way.

- Let the filling cool completely before shaping the empanadas. If the filling is warm, the cornmeal dough can soften and fall apart, making the empanadas soggy while frying which is something these are especially prone to since they don’t use a traditional flour dough.

- Seal the edges firmly with a bowl or cup. Pressing down cuts the empanada cleanly and creates a tight seal, which is especially important since these are fried and can open if not sealed well.

Tips for Dominican Empanadas

- Use cold butter and ice water when making the dough. This keeps the dough flaky and strong enough to hold its shape while frying.

- Roll the dough evenly so all the empanadas cook at the same speed. Thick spots can stay doughy in the middle while thin spots might brown too quickly.

- Fry the empanadas in small batches over medium heat so the oil temperature stays steady. If the pan is too crowded, the oil cools down and the empanadas absorb oil instead of crisping up.

Serve the empanadas with Recaito Mayo

Traditionally, each country has its own way of serving empanadas. In Argentina beef empanadas are usually served with chimichurri, in Colombia empanadas are paired with ají, and in Dominican Republic pastelitos are almost always served with mayo-ketchup.

That’s why Recaito Mayo makes so much sense here, it brings together the freshness of Loisa Recaito with a little bit of creaminess that everyone loves. It’s mild enough to replace mayo-ketchup, herby like chimichurri, and flavorful enough to stand in for ají. In other words, it’s the one dip that works for all three empanadas while still honoring the flavors you’d find in each country’s kitchen.

Empanadas 3 Ways

Rated 5.0 stars by 1 users

Prep Time

2 hours

Cook Time

75 minutes

Ingredients

Argentine Empanadas Filling

1/4 yellow onion, finely diced
1/4 red bell pepper, finely diced
1/2 lb ground beef (90/10)
1/4 tsp Loisa Organic Cumin
1/4 tsp Loisa Organic Smoked Paprika
1/4 tsp Loisa Organic Oregano
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
1 hard-boiled egg, chopped
2 tbsp green olives, chopped
2 scallions, chopped

Argentine Empanadas Dough

1 cup all-purpose flour
1/4 tsp salt
1 egg yolk
3 tbsp melted butter
1/4 cup cold water
1 egg for brushing, whites and yolk divided

Colombian Empanadas Filling

1 small russet potato, peeled and cubed
2 cups chicken broth
1/2 tsp Loisa Organic Adobo
1/4 red onion, diced
1/4 red bell pepper, diced
1 scallion, chopped
1 tomato, diced
1 garlic clove, minced
1/2 lb ground beef (90/10)
1/4 tsp Loisa Organic Cumin
1/4 tsp Loisa Organic Smoked Paprika
Loisa Sal Marina, to taste
Loisa Ground Organic Black Pepper, to taste
1 tbsp tomato paste
1 tsp Dijon mustard
1 tbsp fresh cilantro, chopped

Colombian Empanadas Dough

3/4 cup precooked white cornmeal
1 tsp cornstarch
3/4 tsp Loisa Organic Sazón
1/4 tsp Loisa Sal Marina
3/4–1 cup water
1 tsp achiote oil
Frying oil

Dominican Empanadas Filling

1/4 red onion, chopped
1/4 red bell pepper, chopped
1/4 green onion, chopped
1 garlic clove, chopped
1/2 lb ground beef (90/10)
2 tbsp Loisa Classic Sofrito
1/4 tsp Loisa Organic Oregano
1/4 tsp Loisa Organic Adobo
1/4 tsp Loisa Organic Sazón
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
Juice of 1/2 lime
2 tbsp tomato paste
1/4 cup water

Dominican Empanadas Dough

3/4 cup all-purpose flour
1/2 tsp Loisa Sal Marina
1 tbsp cold butter
1/4 cup ice cold water
Frying oil

Directions

Argentine Empanadas Directions

In a pan over medium heat, sauté the onion and bell pepper until soft, about 5 minutes.
Add the ground beef and cook until browned, breaking it apart with a spoon. Season with Loisa Organic Cumin, Loisa Organic Smoked Paprika, Loisa Organic Oregano, Loisa Sal Marina, and Loisa Black Pepper. Mix until well combined.
Remove from heat and stir in the chopped hard-boiled egg, olives, and scallions. Mix well and let the filling cool completely to room temperature.
In a bowl, whisk together the flour and salt. Add the egg yolk, melted butter, and cold water. Mix until a dough forms, then knead the dough on a lightly floured surface for about 2 minutes until smooth. Cover and let it rest for 30 minutes.
Divide the rested dough into 6 equal pieces. Roll each piece into a thin circle then brush egg white on the edge of the dough.
Place a spoonful of filling in the center of each circle and fold the dough over to form a half-moon shape. Press the edges together to seal.
Fold the edges over themselves in small overlapping pinches to create the traditional Argentine repulgue braided seal. Repeat with the remaining empanadas.
Preheat oven to 400°F. Place empanadas on a parchment-lined baking sheet and brush the tops with the beaten egg yolk.
Bake for 25 minutes, or until golden brown, then remove from oven and let cool slightly before serving.

Colombian Empanadas Directions

In a pot, add the potato, chicken broth, and Loisa Organic Adobo. Bring to a boil and cook until the potato is fork-tender, about 15 minutes. Drain and set aside.
In a pan over medium heat, add the red onion, red bell pepper, scallion, tomato, and garlic. Cook until softened, about 5 minutes.
Add the ground beef and cook until browned, breaking it up with a spoon. Season with Loisa Organic Cumin, Loisa Organic Smoked Paprika, Loisa Sal Marina, and Loisa Black Pepper. Mix well until combined.
Mix in the tomato paste, Dijon mustard, and cilantro. Cook for 2 more minutes, then turn off the heat.
Add the cooked potato to the pan and fold it into the beef mixture, keeping some chunks intact. Let the filling cool completely to room temperature.
In a bowl, combine the cornmeal, cornstarch, Loisa Organic Sazón, and Loisa Sal Marina.
Add the water and achiote oil a little at a time, mixing until a soft dough forms. Knead for 2 minutes until smooth, then cover and let the dough rest for 15 minutes.
Divide the dough into 6 pieces. Place one piece of dough between 2 sheets of plastic wrap and roll it into a thin circle.
Add a spoonful of filling in the center and fold the dough over with the help of the plastic wrap to form a half-moon shape.
Use a cup or bowl to press and trim the edges. Repeat with the remaining dough and filling.
In a deep pan, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3 minutes per side. Place them on a paper towel-lined plate to drain and let cool slightly before serving.

Dominican Empanadas Directions

In a pan over medium heat, add the red onion, red bell pepper, green onion, and garlic. Cook until softened, about 5 minutes.
Add the ground beef and the Loisa Sofrito and cook until lightly browned, breaking it apart with a spoon.
Season with Loisa Organic Oregano, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Sal Marina, and Loisa Black Pepper.
Add the lime juice, tomato paste, and water. Stir to combine. Cover and let the mixture cook for 5 minutes, until most of the liquid has absorbed. Remove from heat and let the filling cool completely to room temperature.
In a bowl, combine the flour and Loisa Sal Marina. Add the cold butter and mix it in with your fingers until the mixture looks crumbly. Slowly pour in the ice cold water and mix until a dough forms.
Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover and let the dough rest for 30 minutes.
Divide the dough into 6 equal pieces and roll each piece into a thin circle.
Add a spoonful of filling to the center of each circle and fold the dough over into a half-moon shape. Seal the edges by pressing down with a fork.
In a deep pan, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3 minutes per side. Place them on a paper towel-lined plate to drain and let cool slightly before serving.