Golden Crispy Seafood Empanadas with Creamy Dipping Sauce
If you are looking for the ultimate crowd-pleasing appetizer or a savory hand-held dinner, these Golden Crispy Seafood Empanadas are an absolute showstopper. We feature a flaky, buttery, golden-brown puff pastry pocket packed with a rich, velvety filling of tender seafood, melted cheese, crisp pimentos, and fresh chives.
Perfect for game day, holiday parties, or an upscale weekend snack, these savory hand pies deliver a burst of gourmet flavor in every single bite. Pair them with our signature creamy dipping sauce, and you have a restaurant-quality dish made effortlessly right at home!
⏱️ Prep Time, Cook Time, & Yield
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yields: 8 large empanadas
🛒 Ingredients Shopping List
1. The Flaky Seafood Hand Pies
▸ 2 sheets puff pastry (thawed according to package instructions)
▸ 1/2 lb lump crab meat or finely chopped shrimp (cooked)
▸ 4 oz cream cheese, softened
▸ 1 cup shredded Monterey Jack or cheddar cheese
▸ 1/4 cup finely diced red bell pepper (or pimentos)
▸ 2 tbsp fresh chives, finely chopped (plus extra for garnish)
▸ 1/2 tsp garlic powder
▸ 1/2 tsp Old Bay seasoning
▸ 1 large egg + 1 tbsp water (whisked together for the egg wash)
2. The Creamy Dipping Sauce
▸ 1/2 cup mayonnaise
▸ 1 tbsp sour cream or Greek yogurt
▸ 1 tsp Dijon mustard
▸ 1/2 tsp lemon juice
▸ A pinch of smoked paprika and garlic powder
🍳 Step-by-Step Cooking Instructions
Step 1: Prepare the Rich Seafood Filling
Combine Base: In a medium mixing bowl, beat the softened cream cheese until smooth. Stir in the shredded Monterey Jack cheese, garlic powder, and Old Bay seasoning.
Fold in Mix-Ins: Gently fold in the cooked lump crab meat (or chopped shrimp), finely diced red bell peppers, and fresh chopped chives until everything is evenly distributed.
Step 2: Cut and Assemble the Empanadas
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Roll and Cut: Lightly flour your work surface. Roll out the thawed puff pastry sheets and use a 4.5-inch round cookie cutter (or a small bowl as a guide) to cut out 4 circles from each sheet, giving you 8 pastry discs total.
Fill: Place about 2 tablespoons of the seafood filling into the center of each pastry circle, ensuring you leave a clean border around the edges.
Seal: Fold the pastry over the filling to create a half-moon shape. Press the edges firmly with your fingers, then use the tines of a fork to crimp the curved edges securely closed.
Step 3: Bake to Golden Flaky Perfection
Arrange: Place the assembled empanadas onto the prepared baking sheet, leaving about 1 inch of space between each hand pie.
Egg Wash: Brush the tops generously with the egg wash mixture. This creates that high-gloss, deep-golden, professional bakery shine as they bake.
Bake: Bake in the preheated oven for 18–20 minutes until the puff pastry layers have fully puffed up and are beautifully golden brown and crispy.
Step 4: Whisk the Dipping Sauce
Blend: While the empanadas are baking, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, smoked paprika, and garlic powder in a small serving bowl until velvety smooth.
🍽️ How to Serve
Arrange the piping-hot, flaky Seafood Empanadas in a circular pattern on a clean white serving platter.
Nestle the bowl of Creamy Dipping Sauce right in the center of the dish.
Garnish the top of the open empanada and scatter extra finely chopped fresh chives over the sauce and platter for a stunning presentation. Serve immediately while warm and gooey!
💡 Expert Pro-Tips for Success
Keep the Pastry Cold: Puff pastry relies on cold butter layers to rise into flaky sheets. If your dough gets too soft or sticky while filling, pop the assembled empanadas into the refrigerator for 10 minutes before baking.
Drain Your Seafood: If you are using canned lump crab or thawed shrimp, make sure to squeeze out excess moisture with a paper towel before folding it into the cream cheese. This prevents the filling from turning watery and making the bottom pastry soggy.
🍽️ Nutrition Facts (Per Empanada with Sauce)
- Calories: ~390 kcal
- Protein: 12g
- Carbohydrates: 24g
- Fat: 28g
- Fiber: 1g
❓ Frequently Asked Questions (FAQs)
Can I use standard empanada dough discs instead of puff pastry?
Absolutely. Traditional frozen empanada dough discs work beautifully! They will yield a crispier, more structured shell rather than the light, layered, flaky finish created by puff pastry. If using standard discs, you can bake them at the same temperature or deep-fry them until golden.
How do I store and reheat leftovers?
Store any leftover cooked empanadas in an airtight container in the refrigerator for up to 3 days. To restore their signature crispy texture, reheat them in a 350°F (175°C) oven or air fryer for 4–5 minutes. Avoid using the microwave, as it will make the buttery pastry soft and soggy.