Beef empanadas are a beloved dish in Latin American and Spanish cuisine, known for their crispy, golden crust and savory filling. These hand-held pastries are perfect as an appetizer, snack, or even a full meal. Whether you choose to bake or fry them, they always deliver a satisfying crunch with a burst of flavor inside.

The history of empanadas dates back to Spain, where they were influenced by Middle Eastern cuisine. As Spanish explorers traveled, they introduced empanadas to various regions, each of which developed its own unique twist on the dish. Today, countries like Argentina, Colombia, and the Philippines all have distinct versions of this savory pastry. You can read more about the different empanada variations on Wikipedia’s empanada page.

What makes beef empanadas so special is their versatility. The dough can be homemade or store-bought, and the filling can include various ingredients like green olives, eggs, or even cheese. These hand pies can be baked for a healthier option or fried for a crispier texture. If you’re interested in Latin cuisine, check out this guide to Latin American flavors for inspiration.

These homemade beef empanadas are not only delicious but also easy to make. Whether you’re preparing them for a party, meal prep, or a quick snack, this recipe ensures a flaky crust and a juicy, flavorful filling. Let’s dive into the essential ingredients you’ll need to make the perfect batch!

Ingredients Breakdown

A perfect beef empanada starts with high-quality ingredients. From the flaky dough to the savory beef filling, every component plays a crucial role in creating the ideal texture and taste. Below is a breakdown of the ingredients used in this recipe and why they are essential.

Dough Ingredients

A well-made empanada dough should be tender yet sturdy enough to hold the filling without breaking. Here’s what you’ll need:

• All-purpose flour – The base of the dough, providing structure.
• Salt – Enhances the flavor of the dough.
• Cold unsalted butter – Creates a flaky crust by forming layers when baked.
• Egg – Adds richness and helps bind the dough together.
• Cold water – Maintains the dough’s texture and prevents it from becoming sticky.
• Vinegar – Helps make the dough tender and easier to work with.

The key to achieving the best homemade empanada dough is keeping the ingredients cold. This ensures the butter remains solid, creating air pockets during baking for that signature flaky texture. If you’re looking for expert tips on making dough, check out these Pinterest guides on homemade dough techniques.

Filling Ingredients

The beef filling is what gives these empanadas their signature taste. The right combination of meat, spices, and aromatics creates a rich, savory mixture. Here’s what you need:

• Ground beef – The star ingredient, providing a juicy, flavorful base. Learn more about different types of ground beef.
• Small onion (finely chopped) – Adds depth and sweetness when cooked.
• Garlic (minced) – Enhances the overall savory flavor.
• Cumin & paprika – These spices bring a warm, slightly smoky taste.
• Salt & black pepper – Essential for balancing and enhancing flavors.
• Tomato sauce – Adds moisture and richness to the filling.
• Green olives (optional) – Brings a briny, tangy contrast.
• Boiled egg (optional) – A common addition in many Latin American versions of empanadas.

To elevate your beef empanadas, experiment with different spice combinations or add a bit of heat with chili powder. If you love discovering new Latin American dishes, you can explore more recipes on Pinterest’s Latin food board.

Assembly Ingredients

Before baking or frying, you’ll need:

• 1 egg (beaten) for egg wash – Gives the empanadas a golden, glossy finish when baked.

Now that you have all the ingredients ready, let’s move on to making the dough from scratch! 🥟✨

How to Make the Dough

A perfectly made empanada dough is key to achieving a delicious, flaky crust that holds the filling without breaking. Follow these steps carefully to create a dough that is easy to handle and bakes to perfection.

Step 1: Mix Dry Ingredients

1. In a large mixing bowl, combine 2 ½ cups all-purpose flour and ½ teaspoon salt.
2. Add ½ cup cold, diced unsalted butter and use your fingers or a pastry cutter to mix it into the flour. The texture should resemble coarse crumbs.

👉 Why keep the butter cold? Cold butter creates pockets of air in the dough, making it flaky when baked. If you’re new to making pastry dough, check out these homemade dough tips to improve your technique.

Step 2: Add Wet Ingredients

3. In a separate bowl, whisk together 1 egg, ⅓ cup cold water, and 1 teaspoon vinegar.
4. Slowly pour the wet ingredients into the flour mixture, stirring until a rough dough forms.

👉 What does vinegar do? Vinegar helps tenderize the dough, making it easier to roll out. This trick is often used in professional pastry-making and can also be found in guides on baking techniques.

Step 3: Knead and Chill the Dough

5. Transfer the dough to a floured surface and knead gently for about a minute, just until it comes together.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

👉 Why chill the dough? Resting in the fridge allows the gluten to relax and prevents shrinkage when rolling it out. If you’re planning ahead, you can refrigerate the dough for up to 24 hours.

Once your dough is chilled, it’s time to prepare the savory beef filling! 🥟

Preparing the Beef Filling

The heart of any great beef empanada is its flavorful filling. This recipe balances savory, smoky, and slightly tangy flavors to create a rich and juicy mixture. Follow these steps to make the perfect beef filling.

Step 1: Sauté Aromatics

1. Heat 1 tablespoon vegetable oil in a pan over medium heat.
2. Add ½ small onion (finely chopped) and cook for 2–3 minutes, stirring until softened.
3. Add 1 clove minced garlic and cook for another 30 seconds until fragrant.

👉 Why cook the onions and garlic first? Slowly cooking them releases their natural sugars, creating a deeper flavor base. This technique is common in many Latin American dishes.

Step 2: Cook the Beef

4. Add ½ pound ground beef to the pan, breaking it apart with a wooden spoon.
5. Cook until browned, about 5 minutes.

👉 Choosing the right beef: For the juiciest empanadas, use 80/20 ground beef (80% lean, 20% fat). This ratio keeps the filling moist. Learn more about different ground beef varieties.

Step 3: Season and Simmer

6. Stir in ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper.
7. Pour in ¼ cup tomato sauce, stirring to combine. Let it cook for 5 minutes, allowing the flavors to meld.

👉 What does tomato sauce do? It adds a slight acidity and moisture, preventing the beef from becoming dry. This is a common trick used in empanada recipes.

Step 4: Add Optional Ingredients

8. Stir in ¼ cup chopped green olives and 1 chopped boiled egg (if using).
9. Remove from heat and let the filling cool before assembling the empanadas.

👉 Why let the filling cool? A hot filling can soften the dough too much, making it harder to seal.

With your savory beef filling ready, it’s time to roll out the dough and assemble your empanadas! 🥟✨

 Assembling the Empanadas

Now that the dough is chilled and the beef filling is ready, it’s time to assemble the empanadas. Proper assembly ensures that they hold their shape and do not leak while baking or frying. Follow these steps for perfectly sealed, golden-brown empanadas.

Step 1: Roll Out the Dough

1. Lightly flour a clean surface to prevent sticking.
2. Unwrap the chilled dough and roll it out to about ⅛-inch thickness using a rolling pin.
3. Use a 4–5 inch round cutter (or a small bowl) to cut out circles.

👉 Why keep the dough thin? A thinner dough ensures a balanced ratio of flaky crust to savory filling, preventing a doughy texture. If you’re new to rolling dough, check out these homemade dough tips.

Step 2: Fill and Fold the Empanadas

4. Place a spoonful of beef filling in the center of each dough circle.
5. Fold the dough over the filling to create a half-moon shape.
6. Press the edges together firmly to seal.

👉 How much filling to use? Overstuffing can cause the empanadas to burst open while cooking. Aim for about 1 to 1.5 tablespoons per empanada.

Step 3: Seal the Edges

7. Use a fork to press along the edges for a classic crimped look. Alternatively, use a twisting hand-crimping technique for a decorative seal.
8. Place assembled empanadas on a parchment-lined baking sheet or a tray for frying.

👉 Why seal properly? A strong seal prevents the filling from leaking, whether baking or frying. You can also brush a little water or beaten egg along the edges before sealing for extra hold.

With the empanadas assembled, let’s explore the best cooking methods: baking vs. frying! 🥟🔥

Baking vs. Frying Empanadas

One of the biggest decisions when making beef empanadas is whether to bake or fry them. Each method offers a unique texture and flavor, so let’s break down the pros and cons of both techniques.

Baking Empanadas (Healthier & Easier Option)

Baking is a great choice if you prefer a lighter, less greasy empanada. It’s also more convenient since you can cook multiple empanadas at once without the mess of frying.

How to Bake Empanadas:

1. Preheat your oven to 375°F (190°C).
2. Arrange the empanadas on a parchment-lined baking sheet, leaving space between each one.
3. Brush the tops with a beaten egg for a shiny, golden crust.
4. Bake for 20–25 minutes, or until golden brown.

👉 Why use an egg wash? It enhances browning and gives the empanadas a crisp, golden exterior. This technique is common in many baking methods.

Pros of Baking:

✔️ Healthier (less oil)
✔️ Easier cleanup
✔️ Cooks evenly in one batch

Cons of Baking:

❌ Slightly drier texture
❌ Less crispy than fried empanadas

Frying Empanadas (Crispier & More Traditional Option)

Frying results in a crunchier, golden-brown crust that’s slightly richer in flavor. This is the traditional method used in many Latin American countries.

How to Fry Empanadas:

1. Heat 1–2 inches of vegetable oil in a deep pan to 350°F (175°C).
2. Carefully add the empanadas in batches, frying for 2–3 minutes per side until golden brown.
3. Use a slotted spoon to remove them and drain on a paper towel-lined plate.

👉 Which oil is best for frying? Use neutral oils like vegetable or canola oil for a crisp texture without overpowering the flavor. Learn more about different frying techniques in this Wikipedia guide on frying.

Pros of Frying:

✔️ Extra crispy and golden
✔️ Richer, more traditional flavor
✔️ Quick cooking time

Cons of Frying:

❌ Higher in fat and calories
❌ Can be messy
❌ Needs constant monitoring

Which Cooking Method is Best?

• If you want a healthier, less greasy option, go for baking.
• If you prefer an authentic, crispy texture, frying is the way to go.
• You can even try air frying for a compromise between the two!

Once your empanadas are cooked, it’s time to pair them with delicious dipping sauces! 🥟✨

Serving Suggestions & Dipping Sauces

A plate of beef empanadas is delicious on its own, but pairing them with the right dipping sauce elevates the experience. Whether you prefer a classic Latin American dip or something with a spicy kick, there’s a perfect match for every bite.

Best Dipping Sauces for Empanadas

1. Chimichurri (Fresh & Tangy)

A popular Argentine sauce made with parsley, garlic, olive oil, vinegar, and red pepper flakes. Its herby, slightly tangy flavor balances the richness of the beef filling. Try making your own or check out this chimichurri recipe collection.

2. Spicy Mayo (Creamy & Zesty)

Mix mayonnaise, lime juice, and hot sauce for a smooth, slightly spicy dip. This sauce is perfect for those who love a creamy texture with a bit of heat.

3. Salsa Roja (Classic & Bold)

A traditional Mexican red sauce made from tomatoes, onions, garlic, and chili peppers. It adds a smoky, slightly sweet depth to the empanadas.

4. Garlic Aioli (Rich & Flavorful)

A Mediterranean-inspired dip with garlic, olive oil, lemon juice, and egg yolk. Its creamy, garlicky taste pairs perfectly with crispy empanada crusts.

Side Dishes to Serve with Empanadas

If you’re turning your beef empanadas into a full meal, consider these delicious side options:

• Black beans and rice – A staple in Latin American cuisine that complements the flavors of the empanadas. Learn more about traditional dishes in this Latin American cuisine guide.
• Grilled corn with lime and cheese – Adds a smoky, tangy contrast to the meal.
• Cabbage slaw – A refreshing, crunchy side to balance the richness of the empanadas.

With the perfect dips and sides, your homemade empanadas are ready to impress. Up next: how to store and reheat them for later enjoyment! 🥟✨

Storage & Reheating Tips

Whether you have leftover beef empanadas or want to make a batch ahead of time, proper storage and reheating will keep them crispy and flavorful. Follow these tips to ensure they taste just as good as when they were freshly made.

How to Store Empanadas

Refrigerating (Short-Term Storage)

• Place cooled empanadas in an airtight container.
• Store in the fridge for up to 3 days.

👉 Why use an airtight container? It prevents the dough from absorbing moisture and becoming soggy.

Freezing (Long-Term Storage)

• Arrange unbaked or baked empanadas in a single layer on a baking sheet.
• Freeze for 1–2 hours, then transfer to a zip-top freezer bag.
• Store in the freezer for up to 3 months.

👉 Freezing unbaked vs. baked empanadas: Unbaked empanadas retain a fresher texture when cooked later, while pre-baked ones offer a quicker reheating option. If you’re meal-prepping, check out these meal prep ideas.

How to Reheat Empanadas

Best Reheating Methods

👉 Why avoid the microwave? While convenient, microwaving makes the empanada crust soft and chewy instead of crispy. Instead, try baking or air frying for the best results.

With these storage and reheating tips, you can enjoy your homemade beef empanadas anytime! Up next: answers to the most frequently asked questions. 🥟✨

FAQs (Frequently Asked Questions)

Got questions about making beef empanadas? Here are some of the most common queries, answered with helpful tips and tricks!

1. Can I use store-bought dough instead of homemade?

Yes! If you’re short on time, you can use pre-made pie crust, puff pastry, or empanada discs found in the frozen section of most grocery stores. While homemade dough offers a more authentic flaky texture, store-bought options work well for convenience. Check out this homemade dough guide for comparisons.

2. How do I make empanadas gluten-free?

To make gluten-free empanadas, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure to use cold butter and chill the dough for easier handling. Some people also use corn masa dough, similar to what’s used for Mexican empanadas.

3. Can I make the filling in advance?

Absolutely! The beef filling can be prepared up to 3 days in advance and stored in an airtight container in the fridge. You can also freeze it for up to 3 months for quick meal prep. Learn more about meal prep ideas.

4. How do I prevent my empanadas from getting soggy?

• Let the filling cool before assembling—hot filling softens the dough.
• Avoid overfilling—too much moisture can leak out.
• Use an egg wash—it helps seal the edges and creates a crisp crust.

5. Can I add cheese to the beef filling?

Yes! Adding shredded cheddar, mozzarella, or queso fresco creates a deliciously melty filling. For best results, mix the cheese with the cooled beef filling before assembling.

Now that you know all the tips and tricks, it’s time to start making your own delicious homemade beef empanadas! 🥟✨

Beef Empanadas

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• Author: Christopher

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Description

These homemade beef empanadas are packed with a savory, perfectly seasoned beef filling and wrapped in a flaky, golden crust. Whether baked or fried, they make an irresistible appetizer, snack, or meal. Serve them with your favorite dipping sauce like chimichurri or spicy mayo for an extra burst of flavor. These empanadas are easy to make, freezer-friendly, and perfect for any occasion!

🥟 Why You’ll Love This Recipe:
✔️ Crispy, flaky dough
✔️ Juicy, flavorful beef filling
✔️ Can be baked or fried
✔️ Great for meal prep & freezing

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Ingredients

Scale 1x2x3x

For the dough:

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and diced
• 1 egg
• ⅓ cup cold water
• 1 teaspoon vinegar

For the filling:

• 1 tablespoon vegetable oil
• ½ pound ground beef
• ½ small onion, finely chopped
• 1 clove garlic, minced
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup tomato sauce
• ¼ cup green olives, chopped (optional)
• 1 boiled egg, chopped (optional)

For assembly:

• 1 egg, beaten (for egg wash)

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Instructions

1. In a large bowl, mix flour and salt. Add cold butter and mix with your fingers until it resembles coarse crumbs.
2. In a separate bowl, whisk egg, cold water, and vinegar. Gradually add this mixture to the flour, mixing until a dough forms. Knead lightly, wrap in plastic, and refrigerate for 30 minutes.
3. Heat oil in a pan over medium heat. Add onions and garlic, cooking until soft.
4. Add ground beef, breaking it apart while cooking. Stir in cumin, paprika, salt, and black pepper.
5. Pour in tomato sauce and cook for 5 minutes until thickened. Stir in olives and boiled egg if using. Let cool.
6. Preheat oven to 375°F (190°C).
7. Roll out the dough on a floured surface and cut out circles using a 4-5 inch cutter.
8. Place a spoonful of beef filling in the center of each dough circle. Fold over and seal the edges by pressing with a fork.
9. Brush the empanadas with egg wash and place them on a baking sheet.
10. Bake for 20-25 minutes or until golden brown.
11. Let cool slightly before serving.

 

Notes

• Dough Tip: Keep the butter and water cold for the flakiest texture. If the dough gets too soft, chill it before rolling.
• Filling Variations: Add cheese, potatoes, or bell peppers for extra flavor.
• Sealing Trick: Use egg wash or a little water on the edges to prevent the empanadas from opening while cooking.
• Storage: Store in an airtight container in the fridge for 3 days or freeze for up to 3 months.
• Reheating: For crispy empanadas, bake at 350°F (175°C) for 10 minutes or air fry at 350°F for 5 minutes. Avoid microwaving, as it softens the crust.

Now you’re ready to make the best homemade beef empanadas! 🥟✨

Let me know if you’d like any tweaks! 😊