Beef Empanadas Recipe

Something about a warm and flaky beef empanada brings me instant happiness. When making them, it feels like wrapping up little pockets of joy, with the exterior crispy and the inside tender and juicy. For me, this recipe is comfort food, and the truly good part is adopting this even if you are not a pro baker!

What Are Beef Empanadas?

An empanada, loosely speaking, is a hand-held pastry filled with seasoned ground beef, onions, spices, and occasionally just a hint of sweetness from raisins or richness from olives. It originated from Spain and somehow made its way through Latin America, with every region imparting its flavors into the filling or the dough. In essence, an empanada is a convenient-to-carry meal that tastes like home.

Why This Recipe Is Special

What makes empanadas special is how easy they are to make. I simplified the dough so that it would have a buttery flavor but be sturdy enough to hold the filling. The beef mixture is packed with flavor yet stands in easy simplicity. Plus, they can be served as a casual snack, a sophisticated appetizer, or, depending on how many you prepare, a full-on dinner. That’s the thing: once you make one batch, your brain conjures up all sorts of different fillings you might try next!

Why You’ll Love This Recipe

Here’s why you’ll be glad you made these beef empanadas:

• Amazing flavor – A savory beef with hints of garlic, onion, paprika, and a little tomato richness.
• Magic texture – Crispy, golden pastry outside but tender, juicy filling inside.
• Crowd-pleaser – Perfect for parties, family dinners, or meal-prepping options for the week.
• Make-ahead friendly – You can prepare the filling or even freeze the empanadas before baking.
• Fully customizable – Add cheese, switch the beef for chicken, or make them spicy with jalapeños.

Tools You’ll Need

Think of this as your empanada toolkit—nothing fancy, just practical helpers:

• Mixing bowls – For making the dough and mixing the filling.
• Rolling pin – To roll out the dough evenly (a wine bottle works in a pinch).
• Pastry cutter or large round cutter (4–6 inches / 10–15 cm) – To cut perfect circles.
• Large skillet – For browning the beef and cooking the filling.
• Baking sheet: straight to line up your empanada prep before baking.
• Parchment paper: Keeps them from sticking and makes cleanup easy.
• Fork: For crimping the edges and sealing the empanadas.
• Pastry brush: To brush egg wash over the dough so it bakes golden and shiny.

Ingredients

For the Dough

• 3 cups (375 g) all-purpose flour
• 1 tsp salt
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg
• ½ cup (120 ml) cold water (add a little more if needed)

For the Beef Filling

• 1 lb (450 g) ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small red bell pepper, finely diced (optional for sweetness and color)
• 2 tbsp tomato paste
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• Optional add-ins: ¼ cup (40 g) chopped green olives, 2 tbsp raisins, or ½ cup (50 g) shredded cheese

For Assembly

• 1 large egg (beaten, for egg wash)

Step-by-Step Instructions

1. A large bowl, then mix flour with salt.
2. Add the cubes of cold butter, and rub butter into flour with your fingers or with a pastry cutter until the mixture looks like coarse crumbs. Don’t worry if some larger chunks of butter are still there; that’s what will make your dough flaky.
3. Beat the egg with some water, then pour it into the flour mixture. Stir with a fork until it comes together.
4. Knead a little on a floured surface until smooth for about 2 minutes. Wrap in plastic wrap and chill for 30 minutes.
5. (Don’t skip letting chill-it makes rolling out easier and keeps it from shrinking in the oven.) 2. Preparing the Filling: Heat olive oil in a skillet on medium heat. Add in onions and cook until soft for about 3 minutes. Stir in garlic and bell pepper, cooking another 2 minutes.
6. Once the beef is ready, stir in tomato paste, paprika, cumin, oregano, salt, and pepper, and then cook for 2 more minutes until well perfumed. After browning, add the ground beef and break up with a wooden spoon while cooking for 6-8 minutes until browned.
7. Allow the filling to cool before using to prevent soggy dough. 3. Next, assemble the empanadas.
8. Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Roll out the chilled dough on a floured surface to about ⅛-
9. Cut circles with your pastry cutter. Gather and re-roll scraps as needed.
10. Place 1–2 tablespoons of beef filling in the center of each circle.
11. Fold the dough over to form a half-moon. Press the edges together, then seal by pressing with a fork.
12. Place empanadas on the baking sheet. Brush tops with beaten egg.
13. Bake for 20–25 minutes, or until golden brown. Let them cool slightly before serving—they’re piping hot inside.
14. Let them cool slightly before serving; they are searing hot inside.

Serving Ideas

• Chimichurri sauce, salsa, or sour cream pairs well with serving for dipping.
• A fresh side salad will be great as a light accompaniment.
• Add them to a party platter with guacamole and chips.

Variations & Customization

• Add shredded cheddar or mozzarella to the filling for cheese-made beef empanadas.
• For spiced empanadas, add diced jalapeños or chili flakes.
• There is also a chicken variety: replace the shredded beef with shredded cooked chicken.
• A vegetarian version can be made by using beans, corn, or sautéed mushrooms instead of meat.

Storage & Make-Ahead

• Refrigerate for up to 3 days: allow leftovers to cool and place inside an airtight container, label.
• Freeze: Place unbaked empanadas on a tray until frozen, then transfer to a bag. Bake directly from frozen (just add 5 extra minutes).
• While reheating: Warm in a 350°F (175°C) oven for 10 minutes. Avoid the microwave-it softens the pastry.

Pro Tips & Mistakes to Avoid

• Chill your dough—it’s the secret to flaky pastry.
• Don’t overfill—tempting, I know, but too much filling makes them burst open.
• Let the filling cool before assembling. Hot filling melts the butter in the dough.
• Seal edges firmly. A fork works, but you can also pinch and twist for the classic empanada look.
• Brush with egg wash—this gives you that golden, bakery-style finish.

Recipe Details

• Yield: 12 empanadas
• Prep Time: 30 minutes (plus 30 minutes chilling dough)
• Cook Time: 25 minutes
• Total Time: 1 hour 25 minutes

Nutrition (per empanada, approximate)

• Calories: 270
• Protein: 11 g
• Fat: 15 g
• Carbs: 22 g
• Fiber: 1 g
• Sugar: 2 g

Final Thoughts

Tell me how many times this tray of empanadas gets pulled out of the oven and disappears in minutes. They are warm, hearty, and just plain fun to eat. Surely hope you will give this beef empanada recipe a try-you’ll feel like a kitchen rockstar biting into that golden crust. If you happen to make them, share a photo or drop a comment about how they turned out. I’d love to hear your twist on them.