Savory Brioche Empanadas


Preparation info

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By Jeffrey Hamelman

Published 2004

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Here is Another tasty savory product that uses brioche dough. Like the following Savory Crown Tart, there are innumerable filling possibilities. A few of my favorites include spicy black beans and brown rice; chopped cooked broccoli and garlic with feta cheese; sautéed wild mushrooms with shallots and herbs; and ground lamb and pine nuts cooked with onions, cumin, cinnamon, and ground coriander. Make sure the fillings are cool before putting onto the dough.



U.S. Metric
Brioche Dough (Per Empanada) 2.5 oz 70 g


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Making and Baking the Empanadas: On a lightly floured work surface, roll the dough into a circle about 6 inches in diameter. Let relax for a couple of minutes, then cut with a 5-inch round cutter (they will shrink slightly as they relax, leaving very little scrap). Lightly moisten the perimeter with water or egg wash. When tacky, place a nice plump mound of filling onto the lower half of the dough, avoiding the edges. Pull the top half over the filling to make a half circle. Press the tines of a fork all around the seam. This ensures that the filling stays where it belongs, and it also gives a nice decorative finish. Proof at 80°F until half risen, about 30 minutes.

Egg wash the surface and bake the empanadas at 380°F for about 16 to18 minutes. Those made with moister fillings will take slightly longer than those containing drier fillings. The empanadas can also be cut square and turned into triangles to finish.