Beef Empanadas Recipe: A Flavorful Handheld Delight

There’s something undeniably comforting about biting into a golden, flaky pastry filled with savory goodness. Beef empanadas are one of those timeless recipes that bring warmth to any gathering, whether it’s a cozy family dinner, a holiday celebration, or a casual weekend get-together with friends. These handheld pockets of flavor have deep cultural roots, cherished across Latin America, Spain, and beyond.

My first introduction to empanadas came at a neighborhood festival, where the aroma of sizzling beef, onions, and spices drew a long line of eager food lovers. Since then, they’ve become a favorite in my kitchen—perfect for entertaining guests or meal prepping for the week. What I love most about beef empanadas is their versatility; you can enjoy them fresh out of the oven, pack them for a picnic, or serve them as a hearty appetizer at your next party.

What Are Empanadas?

Empanadas are stuffed pastries, traditionally filled with meat, vegetables, or cheese, then baked or fried until golden brown. The name comes from the Spanish word empanar, meaning “to wrap in bread.” Originating from Spain, empanadas quickly spread to Latin America, where each region put its own spin on the recipe. From Argentina’s beef-filled empanadas seasoned with cumin and paprika to Colombia’s crispy corn-based empanadas, the variations are endless.

The beauty of beef empanadas lies in their adaptability. The filling can range from simple ground beef and onions to more elaborate mixtures with olives, raisins, and hard-boiled eggs. Whether you prefer them spicy, savory, or slightly sweet, there’s a beef empanada recipe to match your taste.

Why You’ll Love This Beef Empanada Recipe

• Perfectly flaky crust – Homemade dough that bakes to a golden crisp.

• Rich, savory filling – Juicy ground beef seasoned with onions, garlic, paprika, cumin, and oregano.

• Customizable – Add cheese, olives, potatoes, or even a touch of chili for heat.

• Make-ahead friendly – Freeze unbaked empanadas for an easy snack or dinner later.

• Crowd-pleasing appetizer – Ideal for parties, potlucks, and game nights.

Ingredients for Beef Empanadas

For the Dough:

• 3 cups all-purpose flour

• 1 teaspoon salt

• ½ cup unsalted butter (cold, cubed)

• 1 large egg

• ½ cup cold water (more if needed)

• 1 tablespoon vinegar

For the Beef Filling:

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 lb ground beef

• 1 teaspoon paprika

• 1 teaspoon cumin

• ½ teaspoon dried oregano

• ½ teaspoon chili powder (optional for heat)

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ cup tomato sauce

• ¼ cup green olives, chopped (optional but traditional in many versions)

• 2 hard-boiled eggs, chopped (optional)

For Assembly:

• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine the flour and salt.

2. Add cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until it resembles coarse crumbs.

3. Beat the egg with vinegar and water, then slowly add to the flour mixture.

4. Knead lightly until the dough comes together. If too dry, add a tablespoon of cold water at a time.

5. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion and garlic until fragrant and translucent.

3. Add ground beef, breaking it apart as it browns.

4. Stir in paprika, cumin, oregano, chili powder, salt, and pepper.

5. Add tomato sauce and simmer until thickened.

6. Mix in olives and chopped hard-boiled eggs if using.

7. Allow filling to cool before assembling.

Step 3: Assemble the Empanadas

1. Preheat oven to 375°F (190°C).

2. Roll out the dough on a floured surface to ⅛-inch thickness.

3. Cut circles about 4–5 inches wide using a cookie cutter or bowl.

4. Place 1–2 tablespoons of beef filling in the center of each circle.

5. Fold dough over into a half-moon shape and crimp edges with a fork.

6. Place empanadas on a baking sheet lined with parchment paper.

7. Brush tops with egg wash.

Step 4: Bake

1. Bake for 20–25 minutes or until golden brown.

2. Allow to cool slightly before serving.

Serving Suggestions

Beef empanadas are incredibly versatile. You can enjoy them as a main course with a side salad, serve them with dipping sauces, or present them as part of a festive platter. Some popular accompaniments include:

• Chimichurri sauce – Adds a fresh, herby kick.

• Salsa criolla – A tangy Argentine relish made with onions, peppers, and vinegar.

• Guacamole – Creamy and cooling, perfect with the savory filling.

• Spicy aioli – A rich dipping sauce with a little heat.

Pair with a crisp white wine, a light beer, or even a refreshing iced tea for a balanced meal.

Tips for the Best Beef Empanadas

• Keep the dough cold – Cold butter helps create a flaky crust.

• Don’t overfill – Too much filling can cause the empanadas to burst.

• Seal tightly – Crimp edges firmly to avoid leaks while baking.

• Experiment with fillings – Add potatoes, peas, cheese, or even raisins for a sweet-savory twist.

• Make ahead and freeze – Assemble and freeze raw empanadas; bake straight from frozen, adding 5 extra minutes to baking time.

Variations of Beef Empanadas

Empanadas vary widely depending on the region, and trying different styles can be a fun culinary adventure. Here are a few variations you might enjoy:

• Argentine Beef Empanadas – Includes olives, raisins, and hard-boiled eggs for a balanced sweet-savory flavor.

• Chilean Empanadas de Pino – Uses ground beef with onions, cumin, and sometimes black olives and raisins.

• Mexican Empanadas – Often spicier, with chili powder, jalapeños, or chipotle peppers.

• Spanish Empanadas – Typically larger, sometimes made in a pie form rather than individual hand pies.

Storing and Reheating Empanadas

Empanadas store well, making them a great option for meal prep.

• Refrigerator – Store baked empanadas in an airtight container for up to 3 days.

• Freezer – Freeze unbaked empanadas for up to 3 months. To bake, place directly from freezer to oven without thawing.

• Reheating – Warm baked empanadas in a 350°F oven for 10 minutes. Avoid microwaving, as it softens the crust.

Frequently Asked Questions

Can I fry empanadas instead of baking them?
Yes! Frying results in a crispier crust. Heat oil to 350°F (175°C) and fry empanadas for 3–4 minutes per side until golden.

Can I use store-bought dough?
Absolutely. Pre-made pie crusts or empanada wrappers save time and still taste delicious.

Can I make them vegetarian?
Yes. Substitute beef with sautéed mushrooms, beans, lentils, or vegetables for a hearty vegetarian version.

How do I keep the edges sealed?
Use a little water or egg wash along the edge before crimping. This acts as glue and prevents the filling from leaking.

Conclusion

Beef empanadas are more than just a recipe—they’re a celebration of flavor, culture, and tradition. With their flaky pastry and savory filling, they make the perfect comfort food for any occasion. Whether you’re making them as a family activity, preparing a festive party platter, or meal prepping for busy weekdays, this recipe offers versatility and deliciousness in every bite.

So why not try making beef empanadas at home? With simple ingredients and step-by-step instructions, you’ll be amazed at how easy it is to bring this international favorite into your own kitchen. Serve them warm, share them with loved ones, and savor the joy of homemade empanadas.

Beef Empanadas Recipe: A Flavorful Handheld Delight

---

• Author: rodrigo Stone
• Total Time: 1 hour
• Yield: 12–14 empanadas 1x

Print Recipe

Pin Recipe

Description

Beef empanadas are golden, flaky pastries filled with a savory beef mixture that’s bursting with flavor. Popular across Latin America and Spain, these hand-held pockets are perfect as appetizers, snacks, or even a full meal when served with a fresh salad or dipping sauce. The combination of spiced ground beef, onions, peppers, and sometimes olives or raisins creates a filling that’s both hearty and satisfying.

---

Ingredients

Scale 1x2x3x

For the Dough (or use store-bought empanada wrappers):

• 3 cups all-purpose flour

• 1 teaspoon salt

• ½ cup unsalted butter (cold, cubed)

• 1 egg

• ½ cup cold water (plus more as needed)

For the Beef Filling:

• 2 tablespoons olive oil

• 1 lb (450g) ground beef

• 1 medium onion, finely chopped

• 1 red bell pepper, finely chopped

• 3 garlic cloves, minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder (optional, for heat)

• 2 tablespoons tomato paste

• ½ cup beef broth

• ¼ cup green olives, chopped (optional)

• 2 tablespoons raisins (optional, traditional in some regions)

• Salt and black pepper, to taste

• 1 egg (for egg wash)

---

Instructions

• Make the dough: In a large bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and water, mixing until dough comes together. Knead lightly, shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

• Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes. Stir in garlic and cook 1 minute more. Add ground beef and cook until browned, breaking up with a spoon. Stir in cumin, paprika, chili powder, and tomato paste. Add broth and simmer until thickened, about 5 minutes. Stir in olives and raisins if using. Season with salt and pepper. Cool before filling.

• Assemble empanadas: Roll out dough on a floured surface to ⅛-inch thickness. Cut into 4–5 inch circles. Place 2 tablespoons of filling in the center of each circle. Fold over into a half-moon shape, pressing edges together. Seal edges with a fork or by crimping with your fingers.

• Bake or fry:

  • Bake: Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg. Bake for 20–25 minutes until golden brown.

  • Fry: Heat oil in a deep skillet to 350°F (175°C). Fry empanadas in batches for 2–3 minutes per side until golden. Drain on paper towels.

• Serve: Enjoy warm with chimichurri, salsa, or sour cream for dipping.

• Prep Time: 30 minutes
• Cook Time: 30 minutes