Crispy, flavorful, and generous in size, these brie and mango empanadas pair two key ingredients you wouldn’t expect to work so well together. Perfect as a hearty snack or a satisfying lunch!
Looking for a snack that’s truly satisfying without you needing to spend much time in the kitchen? Here are just a few of the reasons why these mango brie empanadas are about to become your new favorite:
Four ingredients are all it takes to whip up these tasty brie and mango empanadas. Perfect for a hearty snack or quick lunch! Find the full ingredient list in the recipe card below:
Once you have your sliced brie and cubed mango prepared, the rest of this recipe is super easy. The first thing you will need to do is to make rounds for the empanadas.
Take the slightly thawed pastry dough sheets and roll them just a bit. Use a small bowl, about 3.5 to 4 inches (9-10 cm) in diameter, to cut out circles.
BAKING TIP: Using a pastry cutter or cookie cutter of the same size will work just fine.
On one half of each dough circle, lay down two slices of brie, then top with the mango cubes. Make sure to leave a 0.5 inch (1.5 cm) border around the edge to prevent spillage. If you like, sprinkle a little dried cilantro over the filling.
Fold the dough over to close each empanada, then press the edges firmly to seal. Fold the edges over and crimp them with your fingers to make sure they’re nice and tight.
Brush generously with the egg wash and place them on a baking sheet lined with parchment paper. Bake at 400°F/200°C (conventional oven) for about 25-30 minutes or until golden brown. Let them cool slightly before serving.
You can store these brie and mango empanadas, wrapped or stored in an airtight container, in the refrigerator for 2 to 3 days.
Absolutely! Once cooled, wrap the empanadas in plastic wrap and transfer them to a freezer bag to freeze for up to 3 months. You can also freeze them in their unbaked version and bake them fresh out of the freezer. If you bake them frozen, they will need a couple of extra minutes.
Reheat these brie and mango empanadas (at room temperature) briefly in the oven before serving again.
Whether you have an excess of fresh mango or just can’t get enough of this tropical fruit, here are some delicious recipes you’ll want to try:
Yes, but you will need to first thaw the frozen mango to get rid of excess moisture which could make the pastry soggy.
Empanadas are small pastries with a tasty filling wrapped in dough. They’re especially popular in Spain, Portugal, and South America.
Their size can also vary. In Spain, the smaller, single serving version is called “empanadillas” which is the diminutive of “empanada.
These sweet and savory empanadas are best served warm. Give them a few minutes to cool slightly so that the hot melted cheese and mango filling doesn’t burn your mouth!
They’re great as is for a snack or light lunch, but you can also add a side salad or other tasty bites for a heartier main meal.
Yes! Assemble and refrigerate them (uncooked) up to 24 hours in advance, or freeze them for up to 3 months. Bake directly from frozen, and add a few extra minutes to the cook time.
I’ve used store bought pie dough sheets for added convenience, but you can also use empanada dough, puff pastry, or even pie crust. Homemade dough is great for customization, but store bought will save you time and is great for baking.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
