Introduction
Brunch empanadas are perfect for New Year because they’re handheld, easy to make ahead, and fun to mix with different fillings. You can line up trays of them, let guests grab their favorites, and pair them with coffee, mimosas, or infused water. This collection focuses on savory, brunch-friendly fillings—from eggs and bacon to spinach and smoked salmon—baked in flaky pastry until crisp and golden.
Dough Note (for all recipes):
For each recipe, use 12 empanada dough discs (4–5 inch), store-bought or homemade. If using pastry sheets or pie crust, cut circles with a round cutter or small bowl.
1. Classic Brunch Egg, Bacon & Cheddar Empanadas
All your favorite breakfast flavors wrapped in a flaky, portable crust.
Ingredients
- 12 empanada dough discs (4–5 inch)
- 4 large eggs
- ¼ cup milk
- ½ cup cooked bacon, chopped
- ½ cup shredded cheddar cheese
- 2 tbsp chopped chives
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter (for scrambling)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Whisk eggs, milk, salt, and pepper.
- Melt butter in a pan over medium-low heat and gently scramble eggs until just set and still soft. Let cool slightly.
- In a bowl, combine scrambled eggs, bacon, cheddar, and chives.
- Place a spoonful of filling in the center of each dough disc.
- Fold over to form a half-moon, press edges with a fork, and crimp.
- Brush tops with beaten egg.
- Bake for 18–20 minutes or until golden.
How to Serve It
Serve warm with salsa, ketchup, or hot sauce. Sprinkle extra chopped chives over the platter.
2. Spinach, Feta & Sun-Dried Tomato Empanadas
Mediterranean flavors make this a light but satisfying brunch option.
Ingredients
- 12 empanada dough discs
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup finely chopped sun-dried tomatoes (oil-packed, drained)
- 1 small garlic clove, minced
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Heat olive oil in a pan over medium heat, add garlic and spinach, and cook until wilted. Let cool.
- Squeeze out any excess moisture from spinach.
- In a bowl, mix spinach, feta, sun-dried tomatoes, salt, and pepper.
- Spoon filling onto each dough disc, fold, and seal edges with a fork.
- Brush with egg wash.
- Bake for 18–20 minutes until puffed and golden.
How to Serve It
Serve with a simple yogurt dip (plain yogurt, lemon juice, and herbs) and fresh cucumber slices.
3. Chorizo, Potato & Manchego Empanadas
Smoky chorizo and soft potatoes make these empanadas ideal for late-morning brunch.
Ingredients
- 12 empanada dough discs
- ½ lb (225 g) fresh chorizo, casings removed
- 1 cup small-diced cooked potato
- ½ cup shredded Manchego or mild cheese
- ¼ cup finely chopped onion
- ½ tsp smoked paprika
- ¼ tsp salt (taste the chorizo first)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Cook chorizo and onion in a skillet over medium heat until browned, breaking it up. Drain excess fat.
- Stir in cooked potato, smoked paprika, and salt if needed. Let cool.
- Add shredded Manchego and mix.
- Place filling in the center of each dough disc, fold, and crimp edges.
- Brush tops with egg wash.
- Bake for 18–22 minutes until deeply golden.
How to Serve It
Serve with a small bowl of sour cream or cilantro-lime crema and lime wedges.
4. Ham, Gruyère & Caramelized Onion Empanadas
A rich, French-inspired combo wrapped in a Latin-style pastry.
Ingredients
- 12 empanada dough discs
- 1 tbsp butter
- 1 large onion, thinly sliced
- ½ tsp salt
- 1 tsp sugar
- 1 cup diced cooked ham
- ½ cup shredded Gruyère cheese
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Heat butter in a pan over medium-low heat. Add onion, salt, and sugar. Cook 20–25 minutes, stirring occasionally, until deeply golden. Let cool.
- Preheat oven to 400°F (200°C).
- In a bowl, combine caramelized onion, ham, Gruyère, and pepper.
- Fill each dough disc with the mixture, fold, and seal edges.
- Brush with egg wash.
- Bake for 18–20 minutes until golden and bubbling at the seams.
How to Serve It
Serve warm with a small dish of Dijon or grainy mustard for dipping.
5. Smoked Salmon, Cream Cheese & Dill Empanadas
A brunch bagel favorite turned into a flaky, handheld pocket.
Ingredients
- 12 empanada dough discs
- 4 oz (115 g) smoked salmon, chopped
- ½ cup cream cheese, softened
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C) (slightly lower to protect the salmon).
- In a bowl, mix cream cheese, red onion, dill, lemon juice, and pepper until smooth.
- Fold in smoked salmon gently.
- Spoon filling onto each dough disc, fold, and seal edges.
- Brush with egg wash.
- Bake for 15–18 minutes until lightly golden.
How to Serve It
Serve warm or at room temperature with extra lemon wedges and chopped dill.
6. Black Bean, Corn & Cheddar Empanadas
A hearty vegetarian option with lots of color and flavor.
Ingredients
- 12 empanada dough discs
- 1 cup canned black beans, rinsed and drained
- ¾ cup corn kernels (fresh or frozen, thawed)
- ½ cup shredded cheddar cheese
- ¼ cup finely chopped red bell pepper
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp salt
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix black beans, corn, bell pepper, cheddar, cumin, chili powder, and salt.
- Spoon filling onto dough discs, fold, and crimp edges.
- Brush tops with egg wash.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with salsa, guacamole, or a simple lime-yogurt sauce.
7. Chicken Pesto & Mozzarella Empanadas
Italian-style brunch flavors tucked inside a crisp pastry.
Ingredients
- 12 empanada dough discs
- 1 cup cooked shredded chicken
- ¼ cup basil pesto
- ½ cup shredded mozzarella
- 2 tbsp grated parmesan
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded chicken, pesto, mozzarella, parmesan, and pepper.
- Place filling in the center of each dough disc, fold, and seal.
- Brush with egg wash.
- Bake for 18–20 minutes until golden and slightly bubbly.
How to Serve It
Serve with a small bowl of warm marinara or extra pesto for dipping.
8. Mushroom, Spinach & Swiss Empanadas
Savory, cozy, and packed with veggies and cheese.
Ingredients
- 12 empanada dough discs
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 1 cup fresh spinach, chopped
- ½ cup shredded Swiss cheese
- 1 small garlic clove, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add mushrooms and cook 5–7 minutes until browned.
- Add garlic and spinach, cooking until spinach is wilted. Season with salt and pepper. Cool slightly.
- Stir in Swiss cheese.
- Preheat oven to 400°F (200°C).
- Fill dough discs, fold, and crimp.
- Brush with egg wash.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with a side of simple herbed yogurt or sour cream.
9. Turkey, Cranberry & Brie Brunch Empanadas
A great way to use leftover turkey and bring holiday flavors into brunch.
Ingredients
- 12 empanada dough discs
- 1 cup cooked turkey, shredded or diced
- ½ cup small brie cubes (rind removed if you prefer)
- ¼ cup whole-berry cranberry sauce
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine turkey, brie, cranberry sauce, and pepper.
- Spoon filling onto dough discs, fold, and seal edges.
- Brush with egg wash.
- Bake for 18–20 minutes until nicely browned.
How to Serve It
Serve warm with extra cranberry sauce on the side and some fresh herbs for garnish.
10. Sausage, Potato & Egg Brunch Empanadas
Hearty and filling, these are perfect for a late-morning crowd.
Ingredients
- 12 empanada dough discs
- ½ lb (225 g) breakfast sausage, casings removed
- 1 cup small-diced cooked potato
- 3 large eggs
- 2 tbsp milk
- ½ cup shredded cheddar or jack cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter
- 1 egg, beaten (for egg wash)
Instructions
- Brown sausage in a pan over medium heat, breaking it up. Drain excess fat and cool.
- Whisk eggs, milk, salt, and pepper.
- Melt butter in a pan and scramble eggs softly.
- In a bowl, combine sausage, cooked potatoes, scrambled eggs, and cheese.
- Preheat oven to 400°F (200°C).
- Fill dough discs, fold, and crimp.
- Brush tops with egg wash.
- Bake for 18–22 minutes until golden.
How to Serve It
Serve with hot sauce or salsa and chopped green onions.
11. Caprese Brunch Empanadas (Tomato, Mozzarella & Basil)
Caprese flavors baked inside a brunch-friendly pastry.
Ingredients
- 12 empanada dough discs
- 1 cup diced fresh tomato (seeds removed)
- ½ cup shredded mozzarella
- 2 tbsp grated parmesan
- 2 tbsp chopped fresh basil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Place diced tomato in a colander and let drain for 10–15 minutes to remove excess liquid.
- In a bowl, combine tomato, mozzarella, parmesan, basil, salt, and pepper.
- Preheat oven to 400°F (200°C).
- Fill each dough disc, fold, and seal edges tightly.
- Brush with egg wash.
- Bake for 18–20 minutes until cheese melts and pastry browns.
How to Serve It
Serve with a drizzle of balsamic glaze over the platter or in a dipping dish.
12. Spinach, Artichoke & Parmesan Empanadas
Inspired by a classic spinach-artichoke dip, turned into a brunch pastry.
Ingredients
- 12 empanada dough discs
- 1 cup chopped spinach (fresh or thawed frozen, squeezed dry)
- ½ cup chopped canned artichoke hearts, drained
- ¼ cup cream cheese, softened
- ¼ cup grated parmesan
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, mix cream cheese, spinach, artichokes, parmesan, garlic powder, salt, and pepper until combined.
- Preheat oven to 400°F (200°C).
- Place filling in the center of each dough disc, fold, and crimp edges.
- Brush with egg wash.
- Bake for 18–20 minutes until lightly golden.
How to Serve It
Serve warm with a side salad or extra parmesan sprinkled over the plate.
13. Feta, Olive & Roasted Red Pepper Empanadas
Salty, tangy, and perfect for a Mediterranean-style brunch lineup.
Ingredients
- 12 empanada dough discs
- ½ cup crumbled feta
- ¼ cup chopped pitted black or Kalamata olives
- ¼ cup chopped roasted red peppers (jarred, patted dry)
- 1 tbsp chopped parsley
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, combine feta, olives, roasted red peppers, parsley, and pepper.
- Preheat oven to 400°F (200°C).
- Spoon filling onto discs, fold, and seal edges.
- Brush with egg wash.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with tzatziki or plain Greek yogurt and a squeeze of lemon.
14. BBQ Chicken & Red Onion Empanadas
A fun way to serve BBQ flavors in a brunch-friendly handheld form.
Ingredients
- 12 empanada dough discs
- 1 cup cooked shredded chicken
- ¼ cup BBQ sauce (plus extra for dipping)
- ¼ cup thinly sliced red onion
- ½ cup shredded mozzarella or cheddar
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix chicken, BBQ sauce, red onion, cheese, and pepper.
- Fill each dough disc, fold, and seal edges.
- Brush with egg wash.
- Bake for 18–20 minutes until golden and slightly caramelized at the edges.
How to Serve It
Serve with extra BBQ sauce and some pickles on the side for contrast.
15. Loaded Veggie Breakfast Empanadas
Packed with vegetables and cheese, these are great for guests who like lighter fillings.
Ingredients
- 12 empanada dough discs
- 1 tbsp olive oil
- ½ cup diced red bell pepper
- ½ cup diced zucchini
- ¼ cup diced onion
- ½ cup shredded cheddar or jack cheese
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- 1 egg, beaten (for egg wash)
Instructions
- Heat olive oil in a pan over medium heat.
- Cook bell pepper, zucchini, and onion 5–7 minutes until just tender; season with salt, pepper, and oregano. Let cool.
- Stir in shredded cheese.
- Preheat oven to 400°F (200°C).
- Fill dough discs, fold, and crimp.
- Brush tops with egg wash.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with a simple tomato salsa or herby yogurt sauce.
16. Bacon, Jalapeño & Cream Cheese Empanadas
Creamy, smoky, and a bit spicy—great for guests who enjoy a kick.
Ingredients
- 12 empanada dough discs
- ½ cup cream cheese, softened
- ½ cup cooked bacon, chopped
- 2 tbsp finely diced jalapeño (seeds removed for less heat)
- ¼ cup shredded cheddar
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix cream cheese, bacon, jalapeño, cheddar, and pepper until combined.
- Spoon filling onto dough discs, fold, and seal edges.
- Brush with egg wash.
- Bake for 18–20 minutes until golden and slightly puffed.
How to Serve It
Serve with ranch dressing or a cooling yogurt dip to balance the heat.
17. Herbed Ricotta & Tomato Brunch Empanadas
Light and creamy with a fresh tomato bite.
Ingredients
- 12 empanada dough discs
- ¾ cup ricotta cheese
- ¼ cup grated parmesan
- ¼ cup finely diced tomato (seeds removed)
- 1 tbsp chopped fresh basil or parsley
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Pat diced tomato dry with a paper towel.
- In a bowl, mix ricotta, parmesan, tomato, herbs, salt, and pepper.
- Preheat oven to 400°F (200°C).
- Fill discs, fold, and crimp edges.
- Brush with egg wash.
- Bake for 18–20 minutes until lightly golden.
How to Serve It
Serve warm with a drizzle of olive oil and extra herbs on the plate.
18. Buffalo Chicken & Blue Cheese Empanadas
Spicy, tangy chicken wrapped in flaky pastry—a fun brunch twist.
Ingredients
- 12 empanada dough discs
- 1 cup cooked shredded chicken
- 3 tbsp buffalo sauce
- ¼ cup crumbled blue cheese
- ¼ cup shredded mozzarella
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine chicken, buffalo sauce, blue cheese, mozzarella, and pepper.
- Spoon filling into dough discs, fold, and seal.
- Brush with egg wash.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with ranch or blue cheese dressing and celery sticks for a playful touch.
19. Herb Turkey Sausage & Veggie Empanadas
A lighter sausage option with colorful vegetables.
Ingredients
- 12 empanada dough discs
- ½ lb (225 g) turkey breakfast sausage
- ¼ cup diced red bell pepper
- ½ cup chopped spinach
- ½ cup shredded mozzarella or jack cheese
- ¼ tsp Italian seasoning
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Cook turkey sausage and bell pepper in a skillet over medium heat until sausage is browned.
- Add spinach and cook until just wilted. Season with Italian seasoning and pepper. Cool slightly.
- Stir in shredded cheese.
- Preheat oven to 400°F (200°C).
- Fill dough discs, fold, and crimp.
- Brush with egg wash.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with a side of salsa or simple tomato sauce and fresh parsley.
20. Potato, Leek & Cheddar Empanadas
Comforting and cozy, with a mild onion flavor from the leeks.
Ingredients
- 12 empanada dough discs
- 1 tbsp butter
- 1 cup thinly sliced leeks (white and light green parts only)
- 1 cup small-diced cooked potato
- ½ cup shredded cheddar cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Melt butter in a pan over medium heat.
- Add leeks and cook 6–8 minutes until soft.
- In a bowl, combine leeks, cooked potatoes, cheddar, salt, and pepper.
- Preheat oven to 400°F (200°C).
- Fill dough discs, fold, and seal edges.
- Brush with egg wash.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with sour cream or herbed yogurt and some chopped chives.
21. Herby Lentil & Carrot Empanadas (Vegan-Friendly Filling)
A plant-based filling that’s hearty enough for brunch without feeling heavy.
Ingredients
- 12 empanada dough discs (use vegan dough if desired)
- 1 tbsp olive oil
- ½ cup finely diced carrot
- ¼ cup finely chopped onion
- 1 cup cooked green or brown lentils (drained well)
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped parsley
- 2 tbsp water or plant milk (for brushing tops if not using egg wash)
Instructions
- Heat olive oil in a pan over medium heat.
- Cook carrot and onion 5–7 minutes until soft.
- Add cooked lentils, cumin, smoked paprika, salt, and pepper. Cook 2–3 minutes more, then remove from heat and stir in parsley. Cool slightly.
- Preheat oven to 400°F (200°C).
- Spoon filling into dough discs, fold, and crimp edges.
- Brush tops with water or plant milk.
- Bake for 18–20 minutes until golden.
How to Serve It
Serve with tomato chutney or salsa and a sprinkle of fresh herbs.
Conclusion
Brunch empanadas bring together flaky pastry, cozy fillings, and easy serving, which makes them perfect for New Year mornings and lazy long weekends. You can assemble them ahead, bake them just before guests arrive, and mix savory combinations to suit everyone at the table. Save your favorite fillings, rotate them through the season, and enjoy setting out trays of golden pockets that always disappear fast.
