Beef Empanadas – Flaky, Flavorful, and Easy to Make at Home
1. Introduction
If you love handheld savory snacks that are crispy on the outside and juicy on the inside, then you’ll fall in love with Beef Empanadas. Popular across Latin America, Spain, and even the Philippines, empanadas are beloved for their versatility and bold flavors.
This recipe features a flaky pastry dough wrapped around a seasoned ground beef filling with onions, peppers, garlic, and warm spices. They can be baked for a lighter option or fried for an ultra-crispy finish. Perfect for parties, meal prep, or weeknight dinners, empanadas are a delicious way to bring global flavors right into your kitchen.
2. Ingredients Breakdown
For the Dough:
- All-Purpose Flour (3 cups): Base of the dough for structure.
- Butter (½ cup, cold & cubed): Makes the crust flaky and rich.
- Egg (1 large): Helps bind the dough.
- Salt (1 tsp): Enhances flavor.
- Cold Water (½ cup, as needed): Brings the dough together.
For the Beef Filling:
- Ground Beef (1 lb / 450g): The hearty, savory star of the recipe.
- Onion (1 medium, diced): Adds sweetness and depth.
- Red Bell Pepper (½ cup, diced): Balances the beef with a mild sweetness.
- Garlic (3 cloves, minced): Boosts aroma and flavor.
- Tomato Paste (2 tbsp): Adds richness and slight tang.
- Ground Cumin (1 tsp): Earthy flavor base.
- Smoked Paprika (1 tsp): Adds smokiness and warmth.
- Chili Powder (½ tsp, optional): For a mild kick.
- Salt & Pepper (to taste): Essential seasoning.
- Green Olives (¼ cup, chopped, optional): Traditional touch for tanginess.
- Fresh Cilantro (2 tbsp, chopped): Fresh garnish inside the filling.
For Assembly:
- Egg Wash (1 egg + 1 tbsp water, beaten): Gives the crust a golden finish.
- Oil (if frying): Neutral oil like canola or vegetable.
3. Step-by-Step Instructions
- Make the dough:
- In a large bowl, whisk flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and cold water gradually, mixing until a dough forms.
- Wrap in plastic and refrigerate for 30 minutes.
- Cook the beef filling:
- Heat a skillet over medium heat.
- Sauté onion, pepper, and garlic until soft.
- Add ground beef, breaking it up as it cooks.
- Stir in tomato paste, cumin, paprika, chili powder, salt, and pepper.
- Cook until beef is browned and fully cooked.
- Stir in olives and cilantro. Let filling cool.
- Assemble the empanadas:
- Roll dough on a floured surface to ⅛ inch thick.
- Cut circles (4–6 inches wide).
- Place 2–3 tbsp of filling in the center of each circle.
- Fold dough over to form a half-moon. Seal edges by pressing with a fork.
- Bake or fry:
- Bake: Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes, until golden brown.
- Fry: Heat oil to 350°F (175°C) and fry empanadas for 3–4 minutes per side until golden and crisp.
- Serve hot with dipping sauces like chimichurri, salsa, or sour cream.
4. Tips and Variations
- Cheesy beef empanadas: Add shredded mozzarella or cheddar to the filling.
- Make-ahead: Prepare filling a day in advance.
- Shortcut: Use store-bought empanada wrappers or pie crust dough.
- Flavor twist: Try adding raisins for a sweet-savory Argentine-style empanada.
- Baking tip: Chill filled empanadas for 15 minutes before baking for extra flakiness.
5. Serving Suggestions
- Serve with chimichurri sauce for a zesty pairing.
- Pair with Spanish rice, black beans, or a fresh salad for a complete meal.
- Enjoy as a party appetizer with assorted dips like salsa, guacamole, or sour cream.
6. Storage and Reheating Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked or baked empanadas for up to 2 months. Bake straight from frozen (add 5–10 minutes).
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving (loses crispness).
7. Recipe Notes
- Dough should stay cold to ensure flakiness.
- Always cool filling before stuffing to avoid soggy dough.
- Can be baked for a healthier version or fried for authentic crispiness.
8. Nutrition Information (Per Empanada, baked, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Fat | 14g |
| Saturated Fat | 6g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Protein | 12g |
| Sodium | 340mg |
| Cholesterol | 55mg |
Values may vary depending on frying vs. baking.
9. Recipe Card Summary
Course: Appetizer / Main Course
Cuisine: Latin American / Spanish
Servings: 12 empanadas
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Ingredients (Dough + Filling):
- 3 cups flour
- ½ cup cold butter
- 1 egg
- ½ cup cold water
- 1 lb ground beef
- 1 onion, diced
- ½ cup bell pepper, diced
- 3 garlic cloves
- 2 tbsp tomato paste
- Spices (cumin, paprika, chili powder, salt, pepper)
- ¼ cup olives (optional)
- 2 tbsp cilantro
- Egg wash
Instructions:
- Make dough and chill.
- Cook beef filling and cool.
- Roll dough, cut circles, fill, and seal.
- Bake at 375°F (190°C) for 25 min or fry until golden.
- Serve with dipping sauces.
10. FAQs
1. Can I bake empanadas instead of frying?
Yes! Baking makes them lighter but still delicious.
2. Can I use puff pastry for empanadas?
Absolutely—it makes them extra flaky.
3. What ground meat works best?
Beef is classic, but chicken, pork, or even turkey work well.
4. Can I freeze empanadas before cooking?
Yes, freeze unbaked empanadas, then bake directly from frozen.
5. What sauces go best with beef empanadas?
Chimichurri, salsa roja, or sour cream are excellent choice
11. Final Thoughts
Beef empanadas are the ultimate comfort food—crispy, golden pastry with a savory, spiced filling that’s perfect for any occasion. Whether baked or fried, these empanadas are guaranteed to impress at family dinners, parties, or even as a grab-and-go snack.
✨ Make a batch today and taste the joy of homemade empanadas!