Easy Cheesy Baked Empanadas

Why You’ll Love This Recipe

• No frying—healthier and easier to prepare
• Golden, flaky crust with a cheesy, melty filling
• Uses simple, pantry-friendly ingredients
• Kid-friendly and freezer-friendly
• Great for lunch, dinner, or snacking
• Easily customizable with your favorite fillings
• Less mess and quicker cleanup
• Can be made in advance
• Delicious warm or at room temperature
• A fun recipe to make with kids or for gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Store-bought or homemade empanada dough (or refrigerated pie crust)
• Shredded cheese (cheddar, mozzarella, or your favorite melting cheese)
• Cream cheese (optional, for extra creaminess)
• Egg (for egg wash)
• Optional fillings: diced cooked ham, sautéed onions, or jalapeños
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the empanada dough and cut into circles using a cutter or small bowl.
3. In a small bowl, mix shredded cheese with optional cream cheese and other add-ins.
4. Place a spoonful of the cheese mixture in the center of each dough circle.
5. Fold the dough over to form a half-moon shape and press the edges to seal.
6. Use a fork to crimp the edges for a decorative and secure seal.
7. Beat the egg and brush it over the tops of the empanadas.
8. Arrange empanadas on the prepared baking sheet.
9. Bake for 20–25 minutes, or until golden brown and crispy.
10. Let cool slightly before serving.

Servings and timing

Makes about 12 empanadas (depending on dough size).
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: 40–45 minutes

Variations

• Spicy cheese: Add chopped jalapeños or a dash of hot sauce to the filling.
• Meat lovers: Add cooked ground beef, chicken, or chorizo with the cheese.
• Vegetarian: Include sautéed spinach, mushrooms, or bell peppers.
• Sweet version: Use cream cheese and jam for a dessert-style empanada.
• Mini empanadas: Make smaller rounds for bite-sized party snacks.
• Breakfast style: Add scrambled eggs and bacon or sausage to the cheese mix.
• Latin-inspired: Add spices like cumin or paprika for extra depth.

Storage/Reheating

• Refrigerator: Store cooled empanadas in an airtight container for up to 4 days.
• Freezer: Freeze before or after baking. Wrap individually and store up to 2 months.
• Reheating: Reheat in a 350°F oven for 8–10 minutes, or in an air fryer until crispy. Avoid microwaving to keep the crust flaky.

FAQs

Can I use pre-made dough?

Yes, store-bought empanada discs or pie crusts work perfectly for this recipe.

What kind of cheese is best for empanadas?

Use a good melting cheese like mozzarella, cheddar, or a blend. Cream cheese adds richness.

Can I freeze cheesy empanadas?

Absolutely! Freeze unbaked or baked empanadas and reheat as needed.

Do I need to use an egg wash?

Yes, egg wash gives the empanadas a golden, glossy finish. You can also use milk or cream as a substitute.

Can I make these ahead of time?

Yes, assemble and refrigerate the empanadas a few hours in advance or freeze for later baking.

How do I prevent the filling from leaking?

Don’t overfill the empanadas and be sure to seal and crimp the edges well.

Can I bake instead of fry empanadas?

Yes, this recipe is designed for baking, which is healthier and less messy than frying.

What can I serve with cheesy empanadas?

Serve with salsa, sour cream, guacamole, or a simple salad on the side.

Can I add vegetables to the filling?

Yes, sautéed vegetables like peppers, onions, or spinach make great additions.

Are these good for kids?

Yes, they’re kid-friendly, fun to eat, and can be customized to suit picky eaters.

Conclusion

Easy Cheesy Baked Empanadas are the perfect combination of simplicity, comfort, and flavor. Whether you enjoy them as a snack, appetizer, or meal, these handheld pastries are a guaranteed crowd-pleaser. With endless ways to customize and a no-fry approach, they’re a recipe you’ll come back to again and again.

Easy Cheesy Baked Empanadas

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Easy Cheesy Baked Empanadas are savory hand pies filled with gooey cheese and baked to golden perfection. These no-fry empanadas are perfect for snacking, lunchboxes, or easy dinners—simple, kid-friendly, and customizable!

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: 40–45 minutes
• Yield: 12 empanadas
• Category: Appetizer, Snack
• Method: Baking
• Cuisine: Latin-Inspired

Ingredients

1. 1 package store-bought or homemade empanada dough (or refrigerated pie crust)
2. 1 1/2 cups shredded cheese (cheddar, mozzarella, or blend)
3. 1/4 cup cream cheese (optional)
4. 1 egg (for egg wash)
5. Optional add-ins: 1/2 cup diced cooked ham, sautéed onions, or jalapeños
6. Salt and pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out dough and cut into 4–6 inch circles.
3. In a bowl, mix shredded cheese, cream cheese (if using), and any optional add-ins.
4. Place a spoonful of filling in the center of each dough circle.
5. Fold dough over to create a half-moon and seal edges. Crimp with a fork.
6. Beat the egg and brush the tops of each empanada.
7. Place empanadas on prepared baking sheet.
8. Bake 20–25 minutes or until golden brown. Let cool slightly before serving.

Notes

• Don’t overfill—leave space around the edge to seal properly.
• Try different cheese combos for new flavors.
• Brushing with egg wash gives that golden, glossy finish.

Nutrition

• Serving Size: 1 empanada
• Calories: 180
• Sugar: 1g
• Sodium: 230mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg