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Pizza Empanada


Picture of Empanada

Pizza Empanada

© 2006 Hector Rodriguez
If you're craving pizza, but want something different, try this pizza inspired turnover. It is filled with pizza sauce, mozzarella cheese, and chopped pepperoni. Enjoy them as full-size empanadas or scale them down to bite-size empanaditas for parties.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • Dough
  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening
  • Filling
  • 1 15-ounce can of pizza sauce
  • 2 cups shredded mozzarella cheese (or pizza blend)
  • 1 1/2 cups pepperoni (diced or sliced)
  • Oil for frying


Empanada Dough

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

7. After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Pizza Filling

1. Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.

2. Sprinkle a spoonful of shredded cheese onto the pizza sauce.

3. Place a couple slices of pepperoni on top of the cheese.

4. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.

5. Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.

Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.

Related Video
How to Make Empanada Dough

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