Seafood Empanadas Recipe: Flaky Pastry With Ocean-Fresh Fillings

These empanadas deliver flaky, golden pastry with a seafood filling that tastes fresh from the ocean. I developed this recipe after testing multiple dough techniques to achieve that perfect crisp yet tender texture.

Each bite offers a satisfying contrast between the buttery crust and the savory seafood inside. The filling combines shrimp, white fish, and scallops with aromatic vegetables and spices for a balanced flavor profile.

The key is working with cold dough and sealing the edges tightly to prevent leaks. Baking at high heat ensures the pastry turns beautifully golden while the filling stays moist and flavorful.

Serve these warm with a side of zesty dipping sauce for a meal that feels special enough for company but simple enough for a weeknight treat.

Ingredients for Seafood Empanadas

Cold butter, fresh seafood, and a few pantry staples create that perfect flaky texture with ocean-fresh flavor.

The butter must stay cold—Land O’Lakes or Kerrygold are reliable. For seafood, fresh is ideal but frozen works if thawed properly (pat dry first). Whole Foods or a trusted fishmonger will have the best selection. The flour should be all-purpose; bread flour makes the pastry too tough. If you’re making a big batch, buy butter in bulk and freeze until ready to use.

No shrimp? Extra white fish or scallops keep the texture right. Swap red bell pepper for poblano for milder heat. Fresh cilantro can be replaced with flat-leaf parsley (same amount). For extra richness, add a tablespoon of cream cheese to the filling. The paprika is mostly for color, so smoked paprika adds depth if you prefer.

Dough can rest overnight in the fridge—actually improves the texture. Filling can be prepped 1 day ahead and stored covered. Baked empanadas keep 3-4 days in the fridge or freeze for 1 month. Reheat in oven to maintain crispness.

Step-by-Step Instructions for Seafood Empanadas

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Flaky Dough

In a large bowl, combine the 3 cups All-Purpose Flour with ½ tsp Salt (reserve the rest for the filling). Add the 1 cup Unsalted Butter, cubed and cold, and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually drizzle in the 0.5 cup Ice Water, mixing with a fork just until the dough comes together. It will look shaggy—that’s perfect. Turn it onto a lightly floured surface, knead gently 2-3 times just to form a smooth ball, then wrap in plastic and refrigerate for 1 hour. This chilling step is non-negotiable for flaky layers.

Step 2: Sauté the Seafood Filling

Heat the 2 tbsp Olive Oil in a large skillet over medium heat. Add the 1 whole Onion (finely diced) and 1 whole Red Bell Pepper (finely diced), cooking for 5 minutes until softened and translucent. Stir in the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant.

Add the 0.5 lb Shrimp (peeled, deveined, chopped), 0.5 lb White Fish Fillets (diced), and 0.25 lb Scallops (chopped). Cook for 4-5 minutes until the shrimp turns pink and the fish is opaque. Sprinkle with the remaining ½ tsp Salt, 1 tsp Ground Paprika, and 0.5 tsp Ground Cumin. Remove from heat and stir in ¼ cup Fresh Cilantro (chopped). Let cool completely.

Step 3: Assemble the Empanadas

On a floured surface, roll the chilled dough to ⅛-inch thickness. Use a 5-inch round cutter to cut out circles. Place 1 generous tablespoon of the cooled seafood filling on one half of each circle, leaving a ½-inch border.

Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal tightly—this prevents leaks during baking. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Beat the 1 whole Large Egg with 1 tablespoon water and brush this egg wash over the tops of the empanadas. This ensures a deep golden finish and professional sheen.

Bake for 25-30 minutes until the pastry is golden brown and flaky. Rotate the pan halfway through for even browning. The filling should be bubbling slightly at the edges when done. Let cool on the pan for 5 minutes before serving—the filling sets as it cools, making them easier to handle.

Best Sauces and Condiments for This Recipe

Zesty Garlic Aioli

My go-to for these empanadas is a creamy garlic aioli that adds richness. Mix ½ cup mayonnaise with 2 minced garlic cloves, 1 tbsp lemon juice, and ½ tsp salt. Thin with 1 tsp water if too thick. The acidity cuts through the buttery pastry perfectly. 💛

Spicy Chipotle Crema

For heat lovers, blend ½ cup sour cream with 1 tbsp adobo sauce from chipotles, 1 tsp lime zest, and ¼ tsp cumin. I use La Costeña chipotles from the Boston market—they’re smoky without overpowering the seafood.

Fresh Cilantro Lime

This bright sauce keeps the flavors light. Blend ¼ cup cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1 tsp honey. Strain for a smooth texture. It’s like a burst of summer in every bite.

Classic Tartar Sauce

A New England favorite I grew up with. Combine ½ cup mayonnaise, 1 tbsp sweet relish, 1 tsp Dijon mustard, and 1 tbsp capers. Let it sit 30 minutes before serving to let the flavors meld. 🔥

Mango Habanero Salsa

For a sweet-spicy twist, dice 1 ripe mango, ¼ red onion, and 1 habanero (seeds removed). Mix with 2 tbsp lime juice and ¼ cup cilantro. The habanero heat balances the mango’s sweetness beautifully.

Frequently Asked Questions