Beef Empanada Recipe (with Video)

Beef Empanada Recipe: If you’ve ever bitten into a perfectly flaky, golden-brown empanada packed with juicy, flavorful beef, you know it’s an experience worth recreating. Luckily, making beef empanadas at home is easier than you think. Whether you bake or fry them, these savory pastries are crowd-pleasers for parties, meal preps, or just an indulgent snack.

What Are Empanadas?

Empanadas are delicious handheld pies commonly found in Latin American, Spanish, and Filipino cuisine. The word “empanada” comes from the Spanish verb empanar, which means “to wrap in bread.” They typically consist of a savory filling encased in a tender dough and can be baked or fried. Depending on where you’re from, empanadas can be filled with meat, vegetables, cheese, or even sweet ingredients.

In this recipe, we’re focusing on the classic ground beef empanada—a staple in many cultures and arguably the most iconic version. Think of them as the Latin cousin of Cornish pasties or Italian calzones, with a bold, spiced twist that keeps you coming back for more.

Why You’ll Love This Beef Empanada Recipe

This beef empanada recipe is the perfect mix of convenience and flavor. You’ll get a flaky, golden crust that encases a deeply flavorful beef filling that’s both juicy and aromatic. Here’s why this recipe will become your go-to:

• Super versatile – Great for snacks, lunches, parties, or appetizers.
• Can be made ahead – Store or freeze for future meals.
• Baked or fried – Choose the method that fits your lifestyle.
• Customizable – Add cheese, potatoes, olives, or spices to suit your taste.

With minimal prep and common ingredients, you can whip up a batch that looks and tastes like they came from your favorite Latin bakery.

Ingredients for Beef Empanadas

Let’s start by breaking down the ingredients you’ll need to create both the dough and the beef filling.

For the Dough:

• 3 cups all-purpose flour
• 1/2 cup cold unsalted butter (cut into cubes)
• 1 egg
• 1/3 cup ice water (more if needed)
• 1/2 teaspoon salt
• 1 tablespoon vinegar (white or apple cider)

This dough is buttery, soft, and just sturdy enough to hold the filling without falling apart. If you’re short on time, you can use store-bought empanada wrappers or even puff pastry, but homemade is always more satisfying.

For the Beef Filling:

• 1 lb ground beef (85% lean is ideal)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 red bell pepper (chopped)
• 1/2 cup tomato sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional for heat)
• Salt and pepper to taste
• 1/4 cup green olives (chopped, optional)
• 1 hard-boiled egg (chopped, optional for traditional style)

The filling is bold, a bit smoky, and balanced with a bit of sweetness from the tomato sauce. You can get creative here too—add corn, diced potatoes, or even raisins if you want to explore regional variations.

How to Make the Dough

Making empanada dough is simple, but it does require a light touch. The goal is to create a dough that’s pliable and not overly tough.

Step-by-Step Instructions for Perfect Empanada Dough

1. Combine dry ingredients – In a large mixing bowl, whisk together the flour and salt.
2. Add butter – Incorporate the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. This helps achieve a flaky texture.
3. Mix wet ingredients – In a separate bowl, whisk the egg, water, and vinegar.
4. Form the dough – Pour the wet ingredients into the flour mixture. Stir until combined, then knead just until a soft dough forms. Add a little extra water if needed, 1 tablespoon at a time.
5. Chill the dough – Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step allows the gluten to relax, making the dough easier to roll.

Preparing the Savory Beef Filling

While your dough chills, let’s get started on the filling. This part is where the real magic happens—it’s all about building layers of flavor.

Cooking the Ground Beef with Flavors

1. Sauté the aromatics – In a skillet over medium heat, sauté the chopped onion and bell pepper until softened. Add garlic and cook for another minute until fragrant.
2. Brown the beef – Add ground beef and break it up with a spoon. Cook until it’s browned and no longer pink.
3. Add tomato sauce and spices – Stir in the tomato sauce, paprika, cumin, chili powder, salt, and pepper. Simmer for 5–7 minutes until the mixture thickens slightly and flavors meld.

Adding Vegetables and Seasonings

At this stage, you can customize your filling. Stir in chopped olives or diced hard-boiled egg for extra richness and texture. Let the filling cool completely before assembling to avoid soggy dough.

Assembling the Empanadas

Now comes the fun part—assembling your beef empanadas. This is where you get to play chef and give your empanadas that homemade touch. Don’t rush it; this step can make or break your final product.

Rolling Out and Cutting the Dough

1. Prepare your workstation – Lightly flour your countertop and rolling pin. Remove the dough from the fridge and let it rest for 5–10 minutes so it’s easier to handle.
2. Roll it out – Roll the dough to about 1/8-inch thickness. You don’t want it too thin (it’ll tear), or too thick (it won’t crisp properly).
3. Cut the rounds – Use a round cutter (4 to 5 inches wide) or a small bowl to cut out circles. Reroll any scraps and repeat until all dough is used. You should get around 12–15 rounds.

Filling and Sealing Techniques

1. Add the filling – Place about 1 to 1.5 tablespoons of the cooled beef mixture into the center of each round. Don’t overfill, or sealing will be a nightmare.
2. Seal the edges – Fold the dough over the filling to create a half-moon shape. Press the edges with your fingers, then crimp with a fork or fold over in a rope-style for a traditional look.
3. Optional egg wash – If baking, brush the tops with a beaten egg for that shiny, golden finish.

Cooking the Empanadas

You’ve got two classic options for cooking your empanadas: baking or frying. Each method gives a different texture, so pick your favorite or try both.

Baking Method

Baking is perfect if you want a healthier empanada without sacrificing too much flavor or crunch.

• Preheat your oven – Set to 375°F (190°C).
• Line a baking sheet – Use parchment paper or a silicone mat to prevent sticking.
• Arrange empanadas – Place them with space in between.
• Bake – For 25–30 minutes, or until they’re golden brown. Rotate the tray halfway through for even browning.

Baking gives you a more consistent result and is easier if you’re making a large batch.

Frying Method

If you’re after a crispy, indulgent treat, frying is the way to go.

• Heat oil – Use a deep skillet and heat 1–2 inches of oil to 350°F (175°C).
• Fry in batches – Don’t overcrowd the pan. Cook each empanada for 2–3 minutes per side until golden and crispy.
• Drain excess oil – Transfer to paper towels to absorb any extra oil.

Fried empanadas have that irresistible crunch and slightly richer flavor—definitely worth the calories for a special occasion.

Serving Suggestions and Side Ideas

Beef empanadas are satisfying on their own, but they shine even more with the right side dishes and dips.

Top Pairings:

• Chimichurri sauce – A tangy, herby sauce from Argentina that cuts through the richness.
• Avocado salsa or guacamole – Creamy contrast to the meaty filling.
• Rice and beans – Makes it a full meal.
• Simple salad – A fresh green salad with lime vinaigrette balances the heaviness.

Whether you serve them as a starter or main dish, adding something fresh or spicy on the side takes it up a notch.

Storing and Reheating Tips

Leftover empanadas? Lucky you! These store beautifully, and you can reheat them without losing too much crispiness.

To Store:

• Refrigerate – Keep in an airtight container for up to 4 days.
• Freeze – Place on a tray until solid, then transfer to freezer bags. They’ll keep for 2–3 months.

To Reheat:

• Oven – Best method. Bake at 350°F for 10–15 minutes.
• Air fryer – 5–8 minutes at 350°F.
• Microwave – Fast but not ideal; the crust may go soft.

Common Mistakes to Avoid

Even though beef empanadas are fairly simple to make, there are a few common mistakes that can trip you up. Avoiding these pitfalls ensures you get that perfect, crispy outside and juicy filling every time.

1. Overstuffing the empanadas:

One of the most common issues is filling them too much. It may seem like more is better, but this usually leads to leaks and uneven cooking. Stick to 1 to 1.5 tablespoons of filling per empanada to get a perfect seal and prevent sogginess.

2. Not sealing properly:

Improper sealing will cause the filling to ooze out while baking or frying. Make sure to press the edges tightly, and don’t skip the fork crimp or decorative braid-style closure.

3. Dough too dry or too wet:

If your dough is cracking or sticky, you’ll struggle to roll or fold it. The key is balance—chill it long enough, but not too long. Adjust water or flour as needed during mixing for the right consistency.

4. Skipping the egg wash (if baking):

It might seem like a minor step, but brushing the tops with egg gives your empanadas that golden, glossy look that screams “homemade bakery-quality.”

5. Frying at the wrong temperature:

If your oil isn’t hot enough, the empanadas will absorb too much oil and become greasy. If it’s too hot, the outside will burn while the inside stays cold. Use a thermometer to maintain 350°F (175°C).

Variations and Customizations

What’s great about beef empanadas is how customizable they are. Once you get the basic recipe down, feel free to experiment with different flavors and ingredients.

Popular Add-ins:

• Cheese – Cheddar, mozzarella, or queso fresco add a creamy texture.
• Raisins – A sweet element popular in some Latin recipes.
• Corn or diced potatoes – For added heartiness and texture.
• Hot sauce or jalapeños – Bring the heat if that’s your thing.

Global Twists:

• Filipino Empanadas – Often sweeter and sometimes filled with diced chicken and potatoes.
• Argentinian Style – Use chimichurri in the filling and typically include olives and boiled eggs.
• Caribbean Flavor – Add jerk seasoning, scotch bonnet, or curry powder for island vibes.

There’s no one “right” way to do it—just follow your taste buds.

Nutritional Facts

Here’s an approximate nutritional breakdown for a single medium-sized baked beef empanada (without added cheese or extras):

Nutrient	Amount
Calories	270–300
Protein	12–15g
Carbohydrates	28–32g
Fat	12–15g
Fiber	2g
Sodium	350–500mg

Keep in mind these numbers vary depending on your exact ingredients, size of empanadas, and cooking method. Baking reduces fat content, while frying increases it.

FAQs about Beef Empanada Recipe

1. Can I use store-bought dough for empanadas?

Yes, you can use pie crust, puff pastry, or pre-made empanada discs if you’re short on time. Just be sure to thaw them before use.

2. Can I freeze empanadas before cooking?

Absolutely. Assemble them and freeze on a baking tray, then transfer to freezer bags. Bake or fry straight from frozen—just add a few extra minutes to the cooking time.

3. What’s the best dipping sauce for beef empanadas?

Chimichurri, avocado salsa, sour cream, or even a spicy tomato salsa all pair wonderfully with beef empanadas.

4. Can I make them vegetarian?

Yes! Substitute beef with beans, lentils, mushrooms, or a veggie mix. Add cheese or tofu for protein.

5. How do I keep empanadas crispy after cooking?

Cool them on a wire rack to prevent sogginess from trapped steam. Reheat in the oven or air fryer instead of the microwave.

Conclusion

Making homemade beef empanadas may sound like a weekend project, but once you get the hang of it, you’ll want to make them every week. With a flaky crust, rich savory beef filling, and endless options for customization, these golden pockets are the ultimate comfort food. They’re perfect for parties, make-ahead meals, or anytime you crave something hearty and delicious.

So grab your apron, roll out that dough, and start folding. Whether you bake or fry them, eat them hot or cold, serve them with salsa or chimichurri, these beef empanadas are guaranteed to impress.