Bahama Breeze Empanadas Recipe

I still remember my first bite of Bahama Breeze empanadas. The flaky crust and warm spiced beef filling stood out.

The hint of curry made them so different from any other empanada I’d tried.

You can make Bahama Breeze empanadas at home using simple ingredients. Ground beef, curry powder, and a buttery dough create a golden, crisp shell.

You don’t need special tools—just time to mix, fill, and fold.

This recipe is flexible, which I love. Swap in chicken, shrimp, or vegetables if you want something new.

They pair well with seasoned sour cream or mango salsa. After one bite, you’ll see why these are my favorite party appetizer.

Why You Will Love Bahama Breeze Empanadas Recipe

These empanadas bring the comfort of a Latin dish with a tropical twist. The flaky pastry holds a filling that balances spices, vegetables, and beef.

At home, you get the same golden, crispy shell as the restaurant version. The dough is simple, and the filling uses everyday ingredients.

They work for snacks, appetizers, or even dinner. You can eat them easily, so they’re great for parties or family meals.

The seasoning makes this recipe special. Curry powder and paprika give the beef filling a Caribbean flavor.

Here are a few reasons you might reach for this recipe:

• Flaky pastry that turns golden and crisp.
• Savory filling with beef, potatoes, and vegetables.
• Caribbean-inspired spices for a tropical touch.
• Flexible serving options for snacks, appetizers, or dinner.
• Easy to customize with extras like corn, beans, or salsa.

How To Make Bahama Breeze Empanadas Recipe

Making these empanadas at home focuses on two things. You want a flaky, buttery pastry and a savory filling with tender vegetables and seasoned beef.

The process is simple. Prepare your dough, gather your tools, and follow each step.

Ingredients

For the dough, you need all-purpose flour, cold butter, vegetable shortening, eggs, milk, and salt. These make a light, flaky crust.

For the filling, use ground beef with some fat for flavor. Add chopped potatoes, carrots, and onion.

Season with paprika, curry powder, cayenne, and parsley. Add chicken broth and lime juice to bring it together.

For extra flavor, make a quick seasoned sour cream. Use diced tomato, red onion, bell pepper, cilantro, cumin, and cayenne.

Instruments

You don’t need fancy equipment. A mixing bowl is essential for the dough.

Keep a rolling pin to flatten the pastry. A skillet works for browning beef and veggies.

Use a slotted spoon to drain fat. For shaping, grab a round cutter or a small bowl.

A fork helps crimp the edges. If frying, use a deep pan with oil. For baking, a baking sheet with parchment is enough.

Step-By-Step Instruction

Start by making the dough. Mix flour and salt, cut in butter and shortening until crumbly.

Add eggs and milk, knead into a ball, and chill in the fridge.

While the dough rests, cook ground beef in a skillet. Drain most of the fat, then add potatoes, carrots, and onion.

Stir in paprika, curry powder, cayenne, and parsley. Pour in chicken broth and lime juice, then simmer briefly.

Roll out the chilled dough and cut circles. Place filling in the center of each round.

Fold into a half-moon, press edges with a fork, and seal tightly.

Fry in hot oil until golden, or bake at high heat for a crisp finish. Serve warm with seasoned sour cream or salsa.

Tips & Tricks

When I first made these, I learned that small details matter. You don’t need fancy tools, but patience with the dough is key.

Keep the dough cool before filling for a flaky crust. Here are some tricks I use:

• Seal well: Use a fork to press edges, so filling doesn’t leak.
• Chill the dough: Work with dough that has rested. Warm dough tears easily.
• Don’t overfill: Two tablespoons per empanada is enough.

Brush the tops with egg wash before baking for a golden look. This helps keep edges together and adds shine.

Adjust the spices in the filling to taste. A pinch of cumin or extra curry powder changes things up.

Sometimes I add bell peppers for color and sweetness. These empanadas also work as a quick snack.

Make a batch, freeze them before cooking, and fry or bake when needed. They hold up well and taste fresh.

Serve them with a dip. Seasoned sour cream, mango salsa, or hot sauce can balance the richness.

Ingredient Substitute

Sometimes you don’t have every ingredient, but you can still make tasty empanadas. I’ve swapped things out many times.

Here are some easy substitutions:

• Ground meat: Try turkey, chicken, or pork instead of beef.
• Cheese: Use mozzarella, pepper jack, or any mild cheese that melts well.
• Pastry dough: Store-bought pie crust or puff pastry works. In a pinch, try phyllo or flatbread, though the texture changes.
• Vegetarian option: Use black beans, lentils, or mushrooms for a hearty filling.
• Spices: Swap cayenne for chili flakes, or leave it out. Use regular paprika if you don’t have smoked.

I sometimes add bell peppers or olives for extra flavor. Experiment with what’s in your kitchen.

What To Serve With Bahama Breeze Empanadas Recipe

The right sides make empanadas feel like a complete meal. Keep it light, or go for hearty pairings.

I like to balance the rich pastry with a bright side. Mango salsa works well for me.

Dice mango, red onion, and cilantro, then add lime juice. The sweetness cuts through the savory filling.

For something traditional, serve rice and beans. The soft rice and seasoned beans pair with the crisp shell.

Want a starchy option? Try plantains. Fry them for crispness, or sauté for something softer.

Their natural sweetness contrasts the spiced meat filling. Here are some serving ideas:

• Fresh mango salsa with lime and cilantro
• Black beans and white rice with garlic
• Fried plantains with sea salt
• Cucumber and tomato salad for freshness

How To Store Bahama Breeze Empanadas Recipe

How you store these empanadas matters for freshness. If you’ll eat them in a day or two, keep baked empanadas in an airtight container at room temperature.

Let them cool before sealing. For longer storage, use the fridge.

Put empanadas in a sealed container for up to five days. I add a paper towel to absorb moisture and keep the crust crisp.

For longer storage, freeze them. Wrap each empanada in plastic, then put them in a freezer bag.

They’ll last about three months and won’t stick together. Here’s a quick guide:

• Room temperature (baked only): 1–2 days in a container
• Refrigerator (baked): Up to 5 days sealed
• Freezer (baked or unbaked): Up to 3 months, wrapped and bagged

To reheat, skip the microwave if you want a crispy crust. Use an oven or air fryer at 350–375°F.

This way, your empanadas taste almost as good as fresh.

Nutritional Value

Order Bahama Breeze empanadas and you’ll see they’re rich and filling. Four beef empanadas pack about 1,140 calories.

That’s a hefty meal, not just a snack. The nutrients lean toward fat and carbs.

Here’s the breakdown:

• 49% fat
• 42% carbohydrates
• 9% protein

The beef filling gives you a solid protein boost. A serving covers almost 48% of your daily protein value.

You’ll also get some fiber from the dough and veggies. One serving has about 18% of your daily fiber intake.

Watching calories? Maybe split a plate or add a salad.

Try swapping in ground chicken or baking instead of frying. Less oil helps too.