How Long Does It Take to Make Empanadas?

Quick Answer

Making empanadas from scratch takes 1.5–3 hours depending on whether the dough is homemade, the complexity of the filling, and the cooking method. Using store-bought dough or pre-made discs can cut the total time to under an hour. The process involves three main stages: dough preparation, filling preparation, and assembly with cooking.

Step-by-Step Timeline

Step	Time	Details
Make dough	15–20 minutes	Mix flour, fat, salt, and liquid
Chill dough	30–60 minutes	Refrigerate for easier handling
Prepare filling	20–40 minutes	Cook and season meat, vegetables, or cheese
Cool filling	15–20 minutes	Must be fully cooled before assembly
Roll and cut dough	15–20 minutes	Roll thin, cut into 5–6 inch rounds
Fill and seal	15–25 minutes	Fill, fold, crimp edges
Cook (bake or fry)	15–25 minutes	Until golden brown
Total	1.5–3 hours	Makes 12–18 empanadas

Time by Dough Type

Dough Type	Prep Time	Chill Time	Best For
Homemade wheat (traditional)	15–20 minutes	30–60 minutes	Baked empanadas
Homemade lard-based	15–20 minutes	30–60 minutes	Fried empanadas
Store-bought discs (Goya, etc.)	5 minutes (thaw)	None	Quick weeknight meals
Puff pastry	5 minutes (thaw)	None	Flaky baked empanadas
Corn masa dough	10–15 minutes	None	Mexican-style empanadas

Time by Filling Style

Filling	Prep Time	Cooking Time	Notes
Beef picadillo	25–30 minutes	Included	Sauté onion, garlic, ground beef, spices
Shredded chicken	30–40 minutes	Includes poaching	Poach, shred, sauté with aromatics
Ham and cheese	5–10 minutes	None	Dice and combine; no precooking
Spinach and cheese	15–20 minutes	Sauté spinach	Quick vegetarian option
Mushroom and onion	20–25 minutes	Sauté until liquid evaporates	Must cook off moisture
Corn and cheese (humita)	15–20 minutes	Sauté corn mixture	Seasonal filling
Pulled pork	10 minutes (if using leftovers)	Pre-cooked	Great for leftover pork

Cooking Method Comparison

Method	Temperature	Time	Result
Baked	400°F (200°C)	20–25 minutes	Lighter, golden, flaky crust
Deep fried	350°F (175°C) oil	3–4 minutes per batch	Crispy, rich, traditional for many styles
Air fried	375°F (190°C)	10–12 minutes	Crispy with less oil
Pan fried	Medium-high heat	3–4 minutes per side	Good for smaller batches

Assembly Tips for Speed

Batch workflow is the key to efficiency. Rather than making one empanada at a time, roll and cut all dough rounds first, then fill and seal them assembly-line style. This approach saves 10–15 minutes compared to making them individually.

The filling must be completely cool before assembly. Warm filling melts the dough fat, making it sticky and difficult to seal. It also creates steam during cooking that can burst open the empanadas.

Crimping options range from simple fork pressing (fastest, 5 seconds per empanada) to the traditional repulgue fold (decorative rope edge, 15–20 seconds per empanada). Both create an effective seal.

Make-Ahead and Freezing

Empanadas freeze exceptionally well. Assemble them on a parchment-lined baking sheet, freeze until solid (1–2 hours), then transfer to freezer bags. They keep for up to 3 months. Bake frozen empanadas at 375°F for 25–30 minutes (no thawing needed) or fry directly from frozen, adding 1–2 minutes to the cooking time.

Regional Variations

Style	Dough	Filling	Cooking
Argentine	Wheat flour, butter	Beef, onion, egg, olive	Baked or fried
Chilean	Wheat flour, lard	Pino (beef, onion, raisins, olive, egg)	Baked
Colombian	Corn masa	Beef or chicken, potato	Fried
Mexican	Wheat or corn	Varied; often sweetened	Baked or fried
Puerto Rican (pastelillos)	Thin wheat	Beef, chicken, or cheese	Fried