Beef Empanadas Recipe: Few dishes feel as satisfying and comforting as a freshly baked beef empanada. With their golden, flaky crust and savory meat filling, these handheld pastries bring the warmth of Latin kitchens straight into your home.
Whether you’re planning a dinner party, looking for the perfect game-day snack, or craving something cozy, beef empanadas will hit the spot.
Let’s walk through everything—from ingredients to storage—so you can master this recipe like a pro.
What Are Beef Empanadas?
Empanadas are stuffed pastries with roots in Latin America, Spain, and even parts of Southeast Asia. “Empanar” in Spanish means “to wrap in bread,” which is exactly what these tasty treats are all about. You take a soft dough, fill it with a flavorful mix (in this case, seasoned ground beef), and then fold and seal it before cooking. They can be fried or baked, and the filling possibilities are nearly endless.
Beef empanadas in particular are beloved for their rich, savory flavor. Think seasoned ground beef, sautéed onions, peppers, and sometimes even raisins or olives for a sweet-savory twist. You’ll find versions of beef empanadas in Argentina, Colombia, Mexico, and even the Philippines—with each region putting its own spin on the classic.
Why You’ll Love This Beef Empanada Recipe
Let’s be honest—there are plenty of empanada recipes online. But this one? It’s the kind of recipe you’ll come back to again and again. Here’s why:
- Perfectly seasoned filling – The ground beef is cooked with onions, garlic, paprika, cumin, and a hint of chili for a rich, bold flavor.
- Flaky, golden crust – Homemade dough makes all the difference. It’s tender, buttery, and holds up beautifully to baking or frying.
- Customizable – Want to add cheese? Go for it. Need them spicier? Add jalapeños. This recipe is your canvas.
- Make-ahead friendly – You can prep them in advance, freeze, and cook whenever the craving hits.
- Great for parties – These little pockets of goodness are crowd-pleasers at potlucks, family dinners, or as snacks for movie night.
Essential Tools and Equipment Needed
Before you jump into the kitchen, make sure you have the right tools on hand. Empanadas aren’t complicated, but having the right gear can make the process much smoother.
- Rolling pin
- Large mixing bowls
- Skillet or frying pan
- Pastry cutter or sharp knife
- Fork (for sealing)
- Baking sheet (if baking)
- Parchment paper
- Pastry brush (for egg wash)
- Food processor (optional, for dough)
Ingredients You’ll Need
Let’s break this down into three parts: dough, filling, and optional extras.
For the Dough
- 3 cups all-purpose flour
- 1 tsp salt
- ½ cup cold butter (cut into cubes)
- 1 egg
- ¾ cup cold water (more if needed)
- 1 tbsp vinegar (white or apple cider)
For the Filling
- 1 lb ground beef (85% lean recommended)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ red bell pepper, diced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp oregano
- Salt and pepper to taste
- 2 tbsp tomato paste
- ¼ cup beef broth (optional, for juicier filling)
- 2 tbsp olive oil
Optional Add-ins
- ¼ cup chopped green olives
- ¼ cup raisins
- ½ cup shredded cheese (cheddar or mozzarella)
- Hard-boiled egg (chopped, Argentine-style)
How to Choose the Right Ground Beef
Ground beef is the star of the show, so don’t skimp on quality. You’ll want something with a bit of fat—around 15–20%—to keep the filling juicy and flavorful. Extra-lean ground beef can make your filling too dry, especially if you’re baking the empanadas. If you’re feeling fancy, you can even mix in a bit of ground chorizo or pork for added depth.
Avoid frozen ground beef if possible—it releases too much water when cooked. Fresh beef helps the filling caramelize and build flavor. Organic or grass-fed beef is great if it’s within your budget, but even standard supermarket beef works well with the right seasoning.
Prepping the Dough from Scratch
This dough is buttery, flaky, and surprisingly easy to make. Sure, store-bought dough is convenient, but homemade gives you a serious upgrade in taste and texture.
Mixing the Dough
Start by mixing the flour and salt in a large bowl. Add cold, cubed butter and use your fingers or a pastry cutter to break it into the flour until it resembles coarse crumbs. Add the egg, vinegar, and slowly drizzle in the cold water, mixing until a dough forms. You want it slightly sticky but not wet.
If you have a food processor, you can pulse the dough together quickly—just don’t overwork it.
Resting and Rolling
Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes. This helps the gluten relax, making it easier to roll out and resulting in a tender crust. Once rested, roll the dough out on a floured surface to about ⅛-inch thickness. Use a round cutter or a bowl to cut circles roughly 4-6 inches wide.
Making the Beef Filling
This filling is where the magic happens. It’s savory, slightly spicy, and packed with flavor.
Cooking the Ground Beef
Heat olive oil in a skillet over medium heat. Add onions and cook until translucent. Toss in garlic and bell pepper and sauté until soft. Add the ground beef and cook until browned, breaking it up as you go.
Adding Spices and Veggies
Stir in tomato paste, cumin, paprika, chili powder, oregano, salt, and pepper. If the mixture feels too dry, splash in a bit of beef broth. Let it simmer for 5–10 minutes so the flavors meld. Once it’s off the heat, mix in your optional add-ins if using—cheese, raisins, olives, or eggs.
Let the filling cool completely before assembling. This keeps the dough from getting soggy.
Assembling the Empanadas
Now that your dough is rolled and your filling is cooled, it’s time to assemble the empanadas. This part is a little hands-on, but it’s also where you can get the whole family involved. It’s like crafting little pockets of flavor—each one perfectly portioned and delicious.
Rolling and Cutting the Dough
Take your chilled dough and roll it out on a lightly floured surface until it’s about 1/8-inch thick. If it’s sticking to your surface, just add a bit more flour. Use a round cutter—about 4 to 6 inches in diameter—or the rim of a bowl or glass to cut your dough into circles.
Try to keep them uniform in size so they cook evenly. Gather the scraps, reroll, and repeat until you’ve used up all your dough. You should get about 12–15 empanadas, depending on the size of your cutter.
Filling and Sealing Tips
Place about 2 tablespoons of the beef filling in the center of each dough circle. Be careful not to overfill them—too much filling can make sealing tricky and cause them to burst while cooking.
Fold the dough over the filling to form a half-moon shape. Press the edges together and seal by crimping with a fork or pinching and twisting the edge into a decorative rope (called repulgue in Argentine cuisine).
Pro Tip: If the edges aren’t sticking, dab a bit of water or egg wash along the rim before sealing. This acts like glue and keeps everything in place.
Baking vs. Frying Empanadas
Here comes the big question: to bake or to fry? Both methods have their perks, and your choice might depend on the occasion—or how indulgent you’re feeling.
Pros and Cons of Each Method
Baking
- Pros: Healthier, less oily, hands-off cooking
- Cons: Slightly less crispy than fried
Frying
- Pros: Super crispy, golden, traditional texture
- Cons: Messier, higher in calories, needs more attention
Recommended Option
For everyday cooking, baking is more practical and healthier. But if you’re hosting guests or craving something extra special, go ahead and fry them—you won’t regret it. Either way, they’ll turn out delicious.
Step-by-Step Instructions
This is your complete breakdown of the beef empanada process—from start to finish. Bookmark this part for easy reference every time you make them!
Step 1: Make the Dough
In a bowl, mix flour, salt, and cold butter until crumbly. Add a beaten egg and a bit of cold water, kneading gently until a soft, smooth dough forms. Wrap it in plastic and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a skillet, heat oil and sauté onions, garlic, and bell peppers. Add ground beef and cook until browned. Season with cumin, paprika, chili powder, salt, and pepper. Stir in a spoonful of tomato paste and let it simmer until thick. Cool the mixture before filling.
Step 3: Roll Out and Cut the Dough
On a floured surface, roll out the dough to about ⅛-inch thick. Cut into circles using a round cutter or small bowl.
Step 4: Fill the Empanadas
Place a spoonful of beef filling in the center of each circle.
Step 5: Seal and Shape
Fold the dough over and press the edges with a fork to seal tightly.
Step 6: Bake or Fry
Bake at 375°F (190°C) for 20–25 minutes until golden, or fry in hot oil until crisp and flaky. Serve warm with chimichurri or salsa!
Tips for Perfect Empanadas Every Time
Here’s how to take your empanadas from good to wow:
- Don’t skip chilling the dough – It keeps the dough flaky and easy to handle.
- Cool the filling – Hot filling = soggy dough. Let it cool fully before using.
- Seal them tightly – A fork works great, but a good crimp is even better.
- Use egg wash – Want that golden, bakery-style finish? Egg wash is your best friend.
- Avoid overcrowding the pan when frying – This keeps oil temp steady and empanadas crispy.
- Rotate the pan when baking – Ensures even browning, especially if your oven has hot spots.
Make-Ahead and Freezing Instructions
One of the best parts about beef empanadas is how freezer-friendly they are. Here’s how to prep them ahead:
- To freeze before baking: Assemble and seal empanadas. Place on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a zip-top freezer bag. Bake from frozen—just add 5–10 extra minutes to the baking time.
- To freeze after baking: Let them cool completely. Store in an airtight container and reheat in the oven or air fryer for that fresh-out-of-the-oven crunch.
They’ll stay good in the freezer for up to 3 months, making them a perfect make-ahead meal.
Serving Suggestions and Dipping Sauces
Beef empanadas are amazing on their own, but pairing them with the right sauce takes them over the top. Here are some ideas:
- Chimichurri – Herby, garlicky, and fresh. A classic Argentine pairing.
- Spicy salsa – Add some kick with a jalapeño or chipotle salsa.
- Garlic aioli – Creamy and rich, perfect for balancing out spices.
- Guacamole – Because guac makes everything better.
- Sour cream or Greek yogurt – For a cool contrast to the savory filling.
Want to serve them as part of a meal? Try a light salad, rice and beans, or roasted vegetables on the side.
Storage and Reheating Tips
So, you’ve made a batch of beef empanadas—awesome. But maybe you’ve got leftovers, or you prepped them ahead of time. No worries. These little pockets are just as good the next day (and sometimes even better). Let’s talk about how to store and reheat them properly so they stay crispy, juicy, and full of flavor.
Storing in the Fridge
If you’re planning to eat your empanadas within a few days, the fridge is your best bet.
- How to Store: Let them cool completely after baking or frying. Place them in an airtight container lined with paper towels (to absorb moisture and prevent sogginess).
- Shelf Life: They’ll stay fresh in the refrigerator for up to 4 days.
Reheating Empanadas
Now for the important part—getting them warm and crispy again without drying them out.
- Oven (Best Method): Preheat to 350°F (175°C). Place empanadas on a baking sheet and bake for 10–12 minutes until heated through and crispy.
- Air Fryer: Reheat at 350°F (175°C) for 5–7 minutes. Super crispy results!
- Microwave (Not Ideal): Use only if you’re in a rush. Heat for 1 minute, but expect a softer, less crispy texture.
- Skillet: Reheat in a pan over low heat with a lid. Flip occasionally until warm all the way through.
Can You Freeze Cooked Empanadas?
Absolutely. Once they’re baked or fried and cooled, wrap them in foil or plastic, then place in a freezer bag. They’ll keep well for up to 3 months. Reheat straight from frozen—just add 5–10 extra minutes in the oven.
Variations of Beef Empanadas
One of the coolest things about empanadas? You can twist the recipe in dozens of ways. If you’ve mastered the classic beef version, why not switch it up?
Spicy Beef Empanadas
Love heat? Add chopped jalapeños or serrano peppers to the filling. A splash of hot sauce or cayenne pepper works too. For extra fire, pair them with a spicy dipping sauce like chipotle mayo.
Cheesy Beef Empanadas
Take your beef filling and stir in some shredded cheese—cheddar, mozzarella, or pepper jack are great choices. When you bite in, you’ll get a cheesy pull that’s totally irresistible.
Mini Party Empanadas
Hosting a party? Make smaller empanadas using a 3-inch cutter. These are great for appetizers, finger food, or kids’ lunchboxes. Just reduce the filling amount and watch your cook time—they’ll bake faster.
Other Filling Ideas
Feeling adventurous? Here are a few more filling options to try:
- Beef & Potato
- Beef & Mushroom
- Beef & Spinach
- Taco-style beef with salsa and cheese
FAQs about Beef Empanadas Recipe
1. Can I use store-bought dough for empanadas?
Yes, you can! Look for empanada dough discs in Latin grocery stores or use pie crust or puff pastry as a substitute. Homemade dough is tastier, but store-bought saves time.
2. Are empanadas supposed to be sweet or savory?
Traditionally, empanadas are savory, especially beef versions. However, some regions have sweet empanadas with fillings like fruit or custard. The beauty is—you can make them both ways!
3. How do I keep my empanadas from leaking?
Don’t overfill, and make sure to seal the edges tightly with a fork or twist. Chilling them before baking or frying also helps the seal stay closed.
4. Can I bake frozen empanadas without thawing them first?
Yes! Bake them directly from frozen at 375°F (190°C) for 30–35 minutes. They may need a bit longer, so check the center before serving.
5. What can I serve with beef empanadas?
They pair wonderfully with chimichurri, salsa, or guacamole. For a meal, serve alongside a salad, rice and beans, or roasted vegetables.
Conclusion
There you have it—your complete, step-by-step guide to making beef empanadas at home. Whether you’re a kitchen newbie or a seasoned cook, this recipe brings joy and flavor to every bite. It’s a dish that’s hearty, customizable, freezer-friendly, and perfect for sharing (or not—we won’t judge).
So next time you’re craving comfort food with a twist, skip the takeout and roll up your sleeves. These beef empanadas are about to become a go-to favorite in your kitchen.
