Pizza Empanadas (Empanadillas De Pizza)

Ingredients

• 375 g (3 cups)plain flour
• 1 teaspoonsalt
• 57 g (1/4 cup)shortening or unsalted butter
• 240 ml (1 cup)ice-cold water
• 10empanada discs, frozen or homemade
• 80 ml (1/3 cup)marinara sauce
• 227 g (8 oz)pasteurised mozzarella cheese, not fresh
• as neededrapeseed or vegetable oil, for frying

Instructions

1. 1

   Mix the dry ingredients

   For homemade dough, put the flour and salt in a food processor. Add the shortening or butter and pulse 1–15 times, until the mixture looks like coarse sand.

2. 2

   Bring dough together

   Pulse in about 180 ml (3/4 cup) of the cold water, 5–10 times, until the dough just forms a loose ball. If some flour is still dry, add the remaining water a tablespoon at a time.

3. 3

   Knead and chill

   Turn the dough onto a clean surface and knead gently until smooth. Wrap it in cling film and refrigerate for 1–2 days if you are not using it straight away.

4. 4

   Shape the discs

   Divide the dough into 10 pieces and roll each to 3 mm (1/8 inch) thick. Cut out rounds with a biscuit cutter or by tracing around a bowl with a knife; fill and cook them straight away if you like.

5. 5

   Store extra discs

   If not using the discs immediately, stack them with baking parchment or waxed paper between each one, then place them in a zip-seal bag. Refrigerate for 1 day or freeze; thaw frozen discs at room temperature for about 10–20 minutes before using.

6. 6

   Heat the oil

   For the pizza empanadas, heat about 2.5 cm (1 inch) of oil in a frying pan over a medium heat.

7. 7

   Fill with cheese

   Place marinara sauce on each empanada disc and lay a slice of mozzarella over the sauce. Break the cheese into pieces if needed.

8. 8

   Seal the edges

   Fold each disc over the filling and press the edges firmly with a fork to seal both sides.

9. 9

   Fry until golden

   Fry the empanadas for 3–4 minutes on each side, until golden brown.

10. 10

    Drain and rest

    Transfer them to a plate lined with kitchen paper and leave to rest for 5 minutes before serving.

What are pizza empanadas?

Empanadillas are filled pastries enjoyed in Puerto Rico and across parts of Latin America and Spain. This version gives the hand-held pastry a pizza-style filling of marinara and mozzarella.

The fusion works because the familiar tomato-and-cheese filling is tucked inside a pastry that crisps quickly in hot oil. Use homemade dough for a from-scratch snack or ready-made discs when time is short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 11g protein, 31g carbs, 14g fat.

The flour-based pastry supplies most of the carbohydrates, while the mozzarella contributes protein and much of the fat; the shortening or butter and frying oil add more fat. Pair an empanada with salad or vegetables for a more balanced plate.

Choosing the dough

Homemade dough: Shortening or butter gives the flour a crumbly texture before the water brings it together. Add the water gradually, stopping when the dough forms a loose ball rather than turning sticky.

Ready-made discs: Frozen or homemade empanada discs can be used instead of making the dough. If frozen, let them thaw for 10–20 minutes at room temperature so they are easier to fill and fold.

Keep the filling contained

Marinara: Use a modest amount of sauce so it stays inside the pastry during frying. A thick sauce is easier to work with than a loose one.

Mozzarella: Pasteurised mozzarella is specified because fresh mozzarella can release too much moisture. Break the cheese into smaller pieces if a slice does not fit the disc.

Seal firmly

Edge check: Fold the disc over the filling and press the edges together with a fork all the way around. A firm seal helps keep the sauce and melting cheese inside the pastry.

Before frying: Check for gaps or filling caught between the edges, as either can make the seal harder to close.

Watch the colour

Oil heat: The recipe calls for medium heat and about 2.5 cm (1 inch) of oil in the pan. The empanadas should take 3–4 minutes per side to turn golden brown.

After frying: Drain them on kitchen paper and leave them to rest for 5 minutes. The brief rest lets the surface drain and the filling settle before serving.

Make the dough ahead

Chilled dough: The dough can be wrapped and refrigerated for 1–2 days before shaping. This is useful when you want to split the work across two days.

Extra discs: Stack shaped discs with baking parchment or waxed paper between them. Keep them in a zip-seal bag in the fridge for 1 day or freeze them for later.

What to serve alongside

Fresh sides: Serve the hot empanadas with a crisp green salad or sliced vegetables to add freshness alongside the fried pastry and cheese.

For dipping: Set out extra marinara sauce if you want more tomato flavour with each bite. Serve it separately so the pastry stays crisp.

Recipe notes & tips

• Keep the water ice cold when making the dough.
• Pulse the dough only until it comes together, rather than processing it into a sticky mass.
• Use pasteurised mozzarella rather than fresh mozzarella, which can be too watery for the filling.
• Press the edges firmly with a fork before putting the empanadas in the pan.
• Let the fried empanadas rest for the full 5 minutes before serving.

Variations

• Add herbs: Mix a little dried oregano into the marinara for a classic pizza flavour.
• Use a cheese blend: Replace some of the mozzarella with another firm melting cheese.
• Add olives: Put a few finely chopped olives inside with the sauce and cheese.
• Make them spicy: Add a pinch of chilli flakes to the marinara.
• Bake instead: Bake sealed empanadas until golden, checking them as they cook since the method gives no baking time.

Common mistakes to avoid

• Adding too much water: The dough can become sticky; add the remaining water a tablespoon at a time only if flour is still dry.
• Using fresh mozzarella: Its extra moisture can make the filling watery; choose pasteurised mozzarella instead.
• Overfilling the discs: Excess sauce or cheese can interfere with sealing; keep the filling centred and manageable.
• Leaving gaps in the seal: Filling may escape during frying; press all the way around with a fork.
• Frying at an unsuitable heat: The pastry may not brown as intended; use medium heat and follow the 3–4 minutes per side as a guide.

How to store

Refrigerate cooked empanadas in an airtight container and eat within 3 days. Reheat in an oven until hot and crisp; avoid microwaving if you want to preserve the pastry's texture. Uncooked discs can be refrigerated for 1 day or frozen, with parchment or waxed paper between them.

Frequently asked questions