Delicious Fried Meat Pie: Your Step-by-Step Recipe Guide!

Whip up a batch of golden, crispy fried meat pies for a truly satisfying homemade snack or meal. There’s nothing quite like the warmth and flavor of a savory pastry made from scratch, and with our comprehensive guide, you’ll master the art of making them in no time. Whether you crave the classic beef filling or want to explore exciting vegetarian options, this article offers a variety of fried pie recipes to delight your taste buds. Get ready to create perfect, crispy bites that your whole family will love!

Fried meat pies, often known as empanadas in many cultures, are versatile, delicious, and perfect for any occasion, from appetizers to a hearty main course. We’ll guide you through making the perfect dough, preparing flavorful fillings, and achieving that irresistible golden crispness.

Quick Overview

• Main topic: Homemade Fried Meat Pies (Empanadas)
• Best for: Satisfying snacks, appetizers, quick meals, comfort food
• Number of recipes: 6
• Prep style: Dough making, filling preparation, frying
• Reader benefit: Learn to make a variety of crispy, savory fried pies from scratch

Recipe 1: Classic Fried Beef Empanadas

The quintessential fried meat pie, featuring a savory ground beef filling encased in a flaky, crispy crust. This recipe is a timeless favorite.

Servings: 12-15 empanadas
Prep time: 45 minutes
Cook / chill / rest time: 30 minutes (filling) + 20-25 minutes (frying)

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg
• 1/2 cup ice water (or more, as needed)

For the Beef Filling:

• 1 tablespoon olive oil
• 1 lb lean ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro (optional)

For Frying:

• 4-5 cups vegetable oil or canola oil

Instructions:

1. Prepare the Dough: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, whisk the egg with ice water. Gradually add the wet mixture to the flour mixture, mixing until a dough forms. Knead lightly on a floured surface for 1-2 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
3. Stir in beef broth and tomato paste. Bring to a simmer and cook for 5-7 minutes, or until most of the liquid has evaporated and the mixture has thickened. Season with salt and pepper. Remove from heat and stir in fresh cilantro, if using. Let the filling cool completely before assembling the empanadas.
4. Assemble the Empanadas: Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Using a 4-5 inch round cookie cutter or a bowl, cut out circles. Re-roll scraps as needed.
5. Place a tablespoon of cooled beef filling in the center of each dough circle. Lightly moisten the edges of the dough with water. Fold one side of the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork. Repeat with remaining dough and filling.
6. Fry the Empanadas: Heat 4-5 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place 3-4 empanadas into the hot oil, ensuring not to overcrowd the pot.
7. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil. Serve warm.

Storage / Serving / Usage Note: Serve these classic beef empanadas warm with a side of salsa, sour cream, or a squeeze of lime juice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or air fryer for best crispness.

Recipe 2: Spicy Chicken & Vegetable Empanadas

A lighter yet equally flavorful alternative, these empanadas are packed with seasoned chicken and fresh vegetables, offering a delightful spicy note.

Servings: 12-15 empanadas
Prep time: 40 minutes
Cook / chill / rest time: 25 minutes (filling) + 20-25 minutes (frying)

Ingredients:

For the Dough:

• (Use the same dough recipe as Classic Fried Beef Empanadas)

For the Chicken & Vegetable Filling:

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 small red bell pepper, finely diced
• 1/2 cup frozen corn, thawed
• 1/2 cup frozen peas, thawed
• 1/2 large onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, deseeded and minced (optional, for extra heat)
• 1/2 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro or parsley

For Frying:

• 4-5 cups vegetable oil or canola oil

Instructions:

1. Prepare the Dough: Follow step 1 from the Classic Fried Beef Empanadas recipe.
2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper; cook until softened, about 5 minutes. Stir in minced garlic and jalapeño (if using); cook for 1 minute until fragrant.
3. Add shredded cooked chicken, corn, and peas. Stir in chicken broth, chili powder, and cumin. Bring to a simmer and cook for 5-7 minutes, or until most liquid is absorbed. Season with salt and pepper.
4. Remove from heat and stir in fresh cilantro or parsley. Let the filling cool completely.
5. Assemble the Empanadas: Follow step 4 from the Classic Fried Beef Empanadas recipe, using the chicken and vegetable filling.
6. Fry the Empanadas: Follow step 5 from the Classic Fried Beef Empanadas recipe. Serve warm.

Storage / Serving / Usage Note: Enjoy these spicy chicken and vegetable empanadas with a cool avocado crema or a simple Greek yogurt dip. They make excellent appetizers or a light lunch.

Recipe 3: Black Bean & Corn Empanadas (Vegetarian)

Bursting with Southwestern flavors, these vegetarian empanadas are a fantastic meat-free alternative, offering a delightful combination of textures and spices.

Servings: 12-15 empanadas
Prep time: 35 minutes
Cook / chill / rest time: 20 minutes (filling) + 20-25 minutes (frying)

Ingredients:

For the Dough:

• (Use the same dough recipe as Classic Fried Beef Empanadas)

For the Black Bean & Corn Filling:

• 1 tablespoon olive oil
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 red onion, finely chopped
• 1 small red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• Salt and black pepper to taste
• 1/2 cup shredded Monterey Jack or cheddar cheese (optional)

For Frying:

• 4-5 cups vegetable oil or canola oil

Instructions:

1. Prepare the Dough: Follow step 1 from the Classic Fried Beef Empanadas recipe.
2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add red onion and red bell pepper; cook until softened, about 5 minutes. Stir in minced garlic, cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant.
3. Add rinsed black beans and corn. Cook for 5-7 minutes, gently mashing some of the beans to create a thicker consistency. Stir in fresh cilantro and lime juice. Season with salt and pepper.
4. Remove from heat and let cool slightly. Stir in shredded cheese, if using.
5. Assemble the Empanadas: Follow step 4 from the Classic Fried Beef Empanadas recipe, using the black bean and corn filling.
6. Fry the Empanadas: Follow step 5 from the Classic Fried Beef Empanadas recipe. Serve warm.

Storage / Serving / Usage Note: These vegetarian empanadas are excellent with guacamole, salsa, or a dollop of Greek yogurt. They’re a satisfying option for vegetarian guests or a light, flavorful meal.

Recipe 4: Cheesy Potato & Onion Empanadas

A comforting and simple filling, these empanadas feature tender potatoes, caramelized onions, and melty cheese, making them a hearty treat.

Servings: 12-15 empanadas
Prep time: 45 minutes
Cook / chill / rest time: 30 minutes (filling) + 20-25 minutes (frying)

Ingredients:

For the Dough:

• (Use the same dough recipe as Classic Fried Beef Empanadas)

For the Cheesy Potato & Onion Filling:

• 2 medium russet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 2 tablespoons fresh chives, chopped
• Salt and black pepper to taste

For Frying:

• 4-5 cups vegetable oil or canola oil

Instructions:

1. Prepare the Dough: Follow step 1 from the Classic Fried Beef Empanadas recipe.
2. Make the Filling: Boil diced potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash them in a bowl.
3. While potatoes cook, heat olive oil in a skillet over medium-low heat. Add thinly sliced onion and cook slowly, stirring occasionally, for 15-20 minutes until caramelized and golden brown. Stir in minced garlic for the last minute.
4. Combine mashed potatoes, caramelized onions, minced garlic, cheddar cheese, Monterey Jack cheese, and fresh chives in a bowl. Mix well and season with salt and pepper. Let the filling cool completely.
5. Assemble the Empanadas: Follow step 4 from the Classic Fried Beef Empanadas recipe, using the cheesy potato and onion filling.
6. Fry the Empanadas: Follow step 5 from the Classic Fried Beef Empanadas recipe. Serve warm.

Storage / Serving / Usage Note: These potato empanadas are incredibly comforting on their own, or served with a side of ketchup or a simple green salad. They’re a perfect appetizer or snack for chilly evenings.

Recipe 5: Sausage, Bell Pepper & Cheese Empanadas

For those who love a hearty, meaty bite, these empanadas combine zesty sausage, sweet bell peppers, and gooey cheese for an explosion of flavor.

Servings: 12-15 empanadas
Prep time: 40 minutes
Cook / chill / rest time: 25 minutes (filling) + 20-25 minutes (frying)

Ingredients:

For the Dough:

• (Use the same dough recipe as Classic Fried Beef Empanadas)

For the Sausage, Bell Pepper & Cheese Filling:

• 1 tablespoon olive oil
• 1 lb bulk Italian sausage (mild or spicy)
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup marinara sauce or tomato paste
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons chopped fresh basil or parsley

For Frying:

• 4-5 cups vegetable oil or canola oil

Instructions:

1. Prepare the Dough: Follow step 1 from the Classic Fried Beef Empanadas recipe.
2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add red and green bell peppers and onion; cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4. Stir in marinara sauce or tomato paste. Cook for another 2-3 minutes until heated through. Season with salt and pepper.
5. Remove from heat and let cool slightly. Stir in mozzarella, Parmesan cheese, and fresh basil or parsley.
6. Assemble the Empanadas: Follow step 4 from the Classic Fried Beef Empanadas recipe, using the sausage, bell pepper, and cheese filling.
7. Fry the Empanadas: Follow step 5 from the Classic Fried Beef Empanadas recipe. Serve warm.

Storage / Serving / Usage Note: These savory empanadas are perfect for game day or a casual get-together. Serve with a side of extra marinara for dipping.

Recipe 6: Mushroom & Swiss Chard Empanadas (Vegetarian)

For a sophisticated vegetarian option, these empanadas feature sautéed mushrooms and tender Swiss chard, creating a rich and savory filling with a touch of elegance.

Servings: 12-15 empanadas
Prep time: 40 minutes
Cook / chill / rest time: 25 minutes (filling) + 20-25 minutes (frying)

Ingredients:

For the Dough:

• (Use the same dough recipe as Classic Fried Beef Empanadas)

For the Mushroom & Swiss Chard Filling:

• 1 tablespoon olive oil
• 8 ounces mixed mushrooms (cremini, shiitake), sliced
• 1 large bunch Swiss chard, stems removed, leaves chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth or dry white wine
• 2 tablespoons cream cheese (optional, for creaminess)
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 tablespoon fresh thyme leaves, chopped

For Frying:

• 4-5 cups vegetable oil or canola oil

Instructions:

1. Prepare the Dough: Follow step 1 from the Classic Fried Beef Empanadas recipe.
2. Make the Filling: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, without stirring much initially, until browned and softened, about 5-7 minutes. Remove mushrooms and set aside.
3. Add chopped onion to the same skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Add chopped Swiss chard and cook until wilted, about 3-5 minutes.
4. Return mushrooms to the skillet. Deglaze with vegetable broth or white wine, scraping up any browned bits. Cook until liquid has mostly evaporated.
5. Remove from heat. Stir in cream cheese (if using), Parmesan cheese, and fresh thyme. Season with salt and pepper. Let the filling cool completely.
6. Assemble the Empanadas: Follow step 4 from the Classic Fried Beef Empanadas recipe, using the mushroom and Swiss chard filling.
7. Fry the Empanadas: Follow step 5 from the Classic Fried Beef Empanadas recipe. Serve warm.

Storage / Serving / Usage Note: These elegant empanadas are wonderful on their own or with a light garlic aioli. They can be a sophisticated addition to a brunch spread or a vegetarian dinner.

Simple Tips for Best Results

• Chill Your Dough: Always chill the dough for at least 30 minutes. This makes it easier to handle and helps prevent it from becoming tough.
• Don’t Overfill: Overfilling your empanadas can cause them to burst during frying. A tablespoon or two of filling per empanada is usually sufficient.
• Seal Tightly: Ensure the edges are well-sealed, either by crimping with a fork or by rolling the edges. This prevents filling from leaking out into the oil.
• Cool the Filling: Always use cooled filling. Hot filling can make the dough sticky and difficult to work with.
• Maintain Oil Temperature: Use a thermometer to keep your frying oil between 350-375°F (175-190°C). Too low, and the empanadas will be greasy; too high, and they’ll brown too quickly without cooking through.
• Don’t Overcrowd the Pot: Fry empanadas in batches to maintain oil temperature and ensure even cooking.

FAQ

How can I make the dough ahead of time?

You can prepare the dough up to 2 days in advance and store it tightly wrapped in plastic in the refrigerator. Let it sit at room temperature for about 10-15 minutes before rolling.

Can I bake these empanadas instead of frying?

Yes, for a healthier option, you can bake them. Preheat your oven to 375°F (190°C). Brush the empanadas with an egg wash (1 egg yolk whisked with 1 tablespoon water) and bake for 20-25 minutes, or until golden brown. They won’t be as crispy as fried ones but will still be delicious.

What are some other dipping sauce ideas?

Beyond salsa and sour cream, consider a chimichurri sauce, a spicy mayo, a cilantro-lime crema, or even a sweet chili sauce for some fillings.

Final Thoughts

Making delicious fried meat pies from scratch is a rewarding culinary experience, bringing warmth and incredible flavor to your kitchen. With these step-by-step recipes and helpful tips, you’re now equipped to create golden, crispy empanadas with a variety of delightful fillings. Whether you’re a fan of classic beef or adventurous vegetarian options, these homemade fried pies are sure to become a beloved staple in your recipe collection. Enjoy the process, and savor every bite of your perfectly crafted crispy treats!