How to make trendy empanadas

Why Empanadas Are One of the Biggest Menu Trends

Empanadas topped multiple trend lists for 2026, including our own, published in the Spring issue of Food Fanatics^®. The Latin handheld has grown 7.6% on menus nationwide and is projected to grow another 4.3% on menus in the next four years, according to research firm Datassential.

At Salo Salo in Indianapolis, owners Grace and Jeremy McGee make both traditional empanadas and flaky, croissant-like empanadas de kaliskis with laminated dough, plus a gluten-free version using rice flour. Here, Jeremy McGee, co-owner with wife Grace McGee, describes how they make their popular pork belly, chicken and beef empanadas with peas, potatoes and carrots using traditional pie dough and served with Suka Pinakurat, a spicy Filipino vinegar for dipping.

Step 1 - How to Make Empanada Dough

Prepare a pie dough using flour, butter, salt and cold water, leaving small chunks of butter for a flaky texture. Mix, then wrap and chill thoroughly before rolling into rounds. “That’s the most important thing—keep everything cold. If it warms up, the dough gets soft and mushy and won’t hold together.”

Buy pre-made empanada dough

Step 2 - Build a Flavorful Empanada Filling

Season cooked ground beef, chicken, cheese, potatoes and/or vegetables with plenty of spices and aromatics. “We keep the filling pretty dry—no sauce—otherwise it gets wet when you cook it. And definitely chill the filling completely before assembling.”

Fill with pre-cooked proteins

Step 3 - Fill, Fold and Seal Properly

Portion dough into rounds, add filling and fold into a half-moon, pressing out any trapped air. Use a crimping tool or fork for a tight, consistent seal. “We poke holes in the empanadas—otherwise they’ll float in the fryer and only cook on one side.”

Purchase par-fried empanadas

Step 4 - Fry Empanadas for Maximum Crispiness

Fry at 350°F until golden and crisp, ensuring the empanadas stay fully submerged for even cooking. Work in batches and serve hot with bright, acidic accompaniments to balance richness. “We don’t take them out of the fridge until right before frying—and we even chill par-fried empanadas before reheating them in the fryer. Keeping them cold the whole time is key to maintaining their shape.”

Buy pre-made dipping sauces  Buy pre-made pico de gallo

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