Beef Empanadas
Golden, flaky beef empanadas filled with a savory spiced beef filling, an easy authentic recipe perfect for parties, snacks, or a hearty homemade meal.
The Beef Empanadas Recipe You'll Make on Repeat
There is something irresistible about biting into a warm, flaky empanada and finding a savory, spiced beef filling waiting inside. This beef empanadas recipe is the kind of dish that turns a regular afternoon into a celebration. Whether you grew up eating them at family gatherings or you are discovering empanadas recipe beef style for the very first time, this version delivers everything you want: a buttery, homemade crust and a rich, well seasoned filling that tastes like it took hours, even though it comes together in one afternoon.
This is very much an empanadas recipe authentic in spirit, drawing from classic Latin American techniques, but it is also approachable enough to be a beginner empanada cooking guide all on its own. If you have never folded a hand pie before, do not worry. We will walk through every step together.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rolling pin, a proper pastry cutter, and a good non-stick baking sheet will make the homemade empanada preparation process smoother and help your dough turn out flaky instead of tough. Fresh, high quality ground beef and good smoked paprika also go a long way toward that deep, savory flavor.
What Makes This Empanadas Recipe Easy to Master
A lot of empanada recipes intimidate home cooks because of the dough, but this one is designed to be forgiving. The key is keeping your butter cold and not overworking the dough once the liquid is added. That is really the whole secret.
- Cold butter creates those flaky layers.
- Resting the dough relaxes the gluten so it rolls out easily.
- Cooling the filling before assembly keeps the dough from turning soggy.
Chef's Tip: If your kitchen runs warm, pop the dough back in the fridge for 10 minutes after rolling if it starts to feel soft or sticky. Cold dough is easier to seal and holds its shape better in the oven.
A Filling Inspired by Tradition, With Room to Play
The filling here follows a classic path: onion, garlic, beef, tomato, cumin, and smoked paprika simmered until deeply savory. Chopped green olives and hard-boiled egg are optional additions, but they are traditional touches that add briny contrast and richness. This same base filling technique shows up across many regional styles, and it is easy to see why variations like African beef empanadas or African empanadas often lean on similar warm spices with their own local twists, like adding a touch of chili or curry powder if you want to experiment.
Feel free to treat this as a true recipes for empanadas starting point. Once you understand the ratio of meat to aromatics to spice, you can swap in shredded chicken, pulled pork, or even a vegetarian black bean and cheese filling using the exact same dough and folding method.
Folding and Sealing Like a Pro
The fold is simpler than it looks. Place your filling slightly off center, fold the dough over into a half moon, then press the edges together. You can seal with a simple fork crimp or a traditional hand pleated edge called a repulgue. Either way, the goal is the same: a tight seal so the filling stays put during baking.
Ready to make it? Here is the full step-by-step recipe:
Beef Empanadas
Golden, flaky beef empanadas filled with a savory spiced beef filling, an easy authentic recipe perfect for parties, snacks, or a hearty homemade meal.
Ingredients
- 3 cups all-purpose flour, plus extra for dusting
- 1/2 cup unsalted butter, cold, cubed
- 1 tsp salt, for the dough
- 1 egg, for the dough
- 3/4 cup cold water, adjust as needed
- 1 lb ground beef, 80/20 blend
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tomato, diced, or 0.5 cup canned tomato sauce
- 1 tsp cumin, ground
- 1 tsp smoked paprika
- 3/8 cup green olives, chopped, optional but traditional
- 2 hard-boiled eggs, chopped, optional
- 1 egg wash, 1 egg beaten with 1 tbsp water
- 1 tsp salt and black pepper, to taste, for the filling
Instruction
In a large bowl, whisk the flour and salt together, then cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg and cold water gradually, mixing until a smooth dough forms. Wrap the dough in plastic and chill for at least 30 minutes.
While the dough chills, heat a splash of oil in a large skillet over medium heat and cook the diced onion until soft, about 4 minutes.
Add the garlic and ground beef, breaking it up as it browns, about 6 to 8 minutes.
Stir in the diced tomato, cumin, smoked paprika, salt, and pepper. Simmer for 5 minutes until the mixture thickens slightly, then remove from heat and let cool.
Once cooled, stir the chopped olives and hard-boiled eggs into the beef filling if using.
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Roll the dough out on a floured surface to about 1/8 inch thickness, then cut into 5 to 6 inch circles.
Spoon about 2 tablespoons of filling onto one half of each circle, leaving a small border.
Fold the dough over the filling to form a half moon, then crimp and seal the edges firmly with a fork or by hand pleating.
Arrange the empanadas on the prepared baking sheet and brush the tops with egg wash.
Bake for 20 to 25 minutes, until deep golden brown, then let rest for 5 minutes before serving.
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Round cutter or bowl for cutting dough circles
- Large skillet
- Baking sheet
- Pastry brush
Notes
Serving, Storing, and Make-Ahead Tips
These empanadas are fantastic served warm with a squeeze of lime, a side of chimichurri, or a simple avocado salsa. They also make a wonderful party appetizer or a hearty lunch alongside a green salad.
For storage, let the baked empanadas cool completely, then keep them in an airtight container in the refrigerator. They reheat beautifully in the oven, which restores that crisp, golden crust far better than a microwave ever could.
If you are meal prepping, this recipe freezes exceptionally well both before and after baking, making it one of the most practical empanadas recipe easy options for busy weeks. Once you get the rhythm of rolling, filling, and folding down, you will find yourself making a double batch just to keep some in the freezer for whenever the craving hits.
