Beef Empanadas are comforting, flavorful, and incredibly versatile. The savory filling is seasoned with spices and sautéed vegetables, all tucked inside a buttery pastry. They’re easy to make ahead, freezer-friendly, and customizable to suit your taste. Whether you enjoy them as party appetizers, school lunches, or a dinner entrée with a side salad, they deliver big flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough (or use store-bought empanada dough): all-purpose flour salt cold butter, cubed cold water egg (for egg wash)
For the beef filling: ground beef olive oil onion, finely chopped garlic, minced red bell pepper, finely diced tomato paste paprika cumin chili powder or smoked paprika salt black pepper green olives (optional), chopped hard-boiled egg (optional), chopped fresh parsley or cilantro, chopped
Directions
Make the dough (if using homemade): In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water gradually, mixing until the dough comes together. Form into a ball, wrap, and chill for 30 minutes.
Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper, cooking until softened.
Add the ground beef, breaking it apart with a spoon. Cook until browned and fully cooked through.
Stir in tomato paste, paprika, cumin, chili powder, salt, and pepper. Cook for 2–3 more minutes until well combined and slightly thickened.
Remove from heat and stir in chopped olives, hard-boiled egg, and fresh herbs if using. Let the filling cool slightly.
Assemble the empanadas: Roll out the dough and cut into circles (4–6 inches wide). Place a spoonful of filling in the center of each circle.
Fold over the dough to create a half-moon shape. Seal the edges by pressing with a fork or crimping by hand.
Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash for a golden finish.
Bake at 375°F (190°C) for 20–25 minutes, or until golden brown.
Let cool slightly before serving.
Servings and timing
This recipe makes about 12 empanadas. Prep time: 30 minutes Cook time: 25 minutes Chill time: 30 minutes (for dough) Total time: 1 hour 25 minutes
Variations
Cheesy Beef Empanadas: Add shredded cheddar, mozzarella, or Monterey Jack to the filling.
Spicy Version: Add diced jalapeños, hot sauce, or extra chili powder.
Shortcut Dough: Use refrigerated pie crust or store-bought empanada wrappers.
Fried Empanadas: Deep fry at 350°F (175°C) until golden and crispy for a traditional approach.
Sweet and Savory: Add a few raisins or a touch of cinnamon to the beef mixture for a unique twist.
Mini Empanadas: Make smaller versions for party appetizers or finger food.
Vegan Option: Use plant-based meat and vegan pastry dough.
Southwest Style: Add black beans, corn, and a dash of lime juice.
Storage/Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) for 10–12 minutes or until heated through. You can also reheat in an air fryer for extra crispiness. Freeze uncooked empanadas on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I make empanadas ahead of time?
Yes, assemble them and refrigerate for up to 24 hours or freeze for longer storage. Bake when ready to serve.
What’s the best dough for empanadas?
Homemade empanada dough is buttery and tender, but store-bought empanada wrappers or pie crust work well for convenience.
Can I fry instead of bake?
Yes, you can fry empanadas in vegetable oil at 350°F until golden brown. Drain on paper towels before serving.
How do I seal the empanadas properly?
Use a fork to press the edges or crimp by hand. Brushing the edges with a bit of water or egg helps them seal better.
Can I use ground turkey or chicken instead of beef?
Absolutely. Ground turkey or chicken makes a lighter version while still tasting delicious.
Why is my dough too dry or too wet?
If the dough is crumbly, add a little more water. If it’s sticky, sprinkle with a bit more flour while kneading.
Do I need to cook the filling before baking?
Yes, the ground beef should be fully cooked before filling the empanadas to ensure even baking and proper texture.
What dipping sauces go well with beef empanadas?
Try chimichurri, sour cream, salsa, or a creamy cilantro-lime sauce.
Can I serve empanadas cold?
While best served warm, empanadas can be enjoyed cold or at room temperature, especially as a snack or packed lunch.
How do I keep empanadas from getting soggy?
Let the filling cool before assembling and avoid overstuffing. If baking, ensure the oven is fully preheated for a crisp crust.
Conclusion
Beef Empanadas are a flavorful, versatile, and comforting dish that’s perfect for everything from family dinners to festive gatherings. With a golden crust and a savory, well-seasoned filling, these hand pies are sure to be a hit. Whether baked or fried, served hot or cold, they deliver homemade goodness in every bite.
Beef Empanadas are savory hand pies filled with seasoned ground beef, sautéed vegetables, and optional mix-ins like olives or hard-boiled egg, all wrapped in a flaky pastry. Baked or fried, they’re perfect for snacks, meals, or parties.
Author:Catherine
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:1 hour 25 minutes
Yield:12 empanadas
Category:Snack, Main Course
Method:Baking
Cuisine:Latin American
Diet:Halal
Ingredients
For the dough:
2 1/2 cups all-purpose flour
1 tsp salt
1/2 cup cold butter, cubed
1/2 cup cold water (more as needed)
1 egg (for egg wash)
For the filling:
1 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 red bell pepper, finely diced
1 lb ground beef
2 tbsp tomato paste
1 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder or smoked paprika
Salt and black pepper, to taste
1/4 cup green olives, chopped (optional)
1 hard-boiled egg, chopped (optional)
2 tbsp fresh parsley or cilantro, chopped
Instructions
Make the dough: In a large bowl, whisk flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough forms. Shape into a ball, wrap, and chill for 30 minutes.
Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened.
Add ground beef and cook until browned, breaking it apart with a spoon.
Stir in tomato paste, paprika, cumin, chili powder, salt, and pepper. Cook 2–3 more minutes.
Remove from heat. Stir in olives, chopped egg, and herbs if using. Let cool slightly.
Assemble empanadas: Roll dough on a floured surface and cut into 4–6 inch circles. Place a spoonful of filling in the center of each.
Fold dough over to form half-moon shapes. Seal edges by pressing with a fork or crimping. Place on a parchment-lined baking sheet.
Brush tops with beaten egg.
Bake at 375°F (190°C) for 20–25 minutes or until golden brown. Let cool slightly before serving.
Notes
Use store-bought empanada dough or refrigerated pie crust for convenience.Chill dough to make rolling and sealing easier.Let filling cool before assembling to avoid soggy dough.Add cheese, beans, or corn for variation.Can be baked or fried depending on preference.
