Few dishes capture the heart of Latin American cuisine like beef empanadas. These savory pastries boast a flaky, golden crust encasing a juicy, well-seasoned filling. Whether baked or fried, they are a staple in countries like Argentina, Colombia, and the Dominican Republic.

The origins of empanadas trace back to Spain, where they were inspired by Arabic samosas. As Spanish explorers traveled, this iconic dish spread across Latin America, evolving into unique regional variations. Today, empanadas are beloved worldwide for their versatility and comforting taste.

A well-made empanada combines a crispy, buttery shell with a rich, flavorful filling. Some versions incorporate potatoes, raisins, or even cheese. Others, like the traditional Argentine empanada, feature a mix of ground beef, olives, and hard-boiled eggs. This recipe offers a balance of textures and flavors, making it an irresistible snack or meal.

Learn more about the history of empanadas by exploring this detailed Wikipedia article. To see how different cultures prepare them, browse Pinterest’s collection of beef empanada recipes for inspiration.

Would you prefer your empanadas baked or fried? Let’s explore both cooking methods and find out which one suits your taste best!

Why You’ll Love This Recipe

There are countless reasons to fall in love with beef empanadas. Whether you enjoy them as a quick snack, a party appetizer, or a hearty meal, these hand-held delights offer the perfect combination of flaky pastry and savory filling. Here’s why this recipe stands out:

Authentic Latin flavors – This recipe stays true to traditional empanadas by using classic ingredients like ground beef, paprika, and green olives.
Perfect texture – The homemade dough is buttery and crisp, complementing the juicy, well-seasoned filling.
Customizable and versatile – You can swap out ingredients or add extras like cheese, bell peppers, or raisins to create your own twist.
Baked or fried – Whether you prefer the healthier baked version or the crispy fried variation, this recipe works both ways.

Empanadas are more than just a dish—they’re a piece of Latin American culinary tradition. If you’re interested in exploring other Latin food favorites, check out this comprehensive guide on Latin American cuisine. And for a visual step-by-step guide on making empanadas, browse through Pinterest’s collection of empanada-making tips.

Ingredients Breakdown

A. Ingredients for the Filling

A great beef empanada starts with a flavorful, well-seasoned filling. The right combination of meat, spices, and aromatics creates a juicy and delicious center. Here’s what you’ll need:

Ground beef (½ pound) – Use lean ground beef (80/20) for the perfect balance of flavor and moisture.
Olive oil (1 tablespoon) – Enhances the richness of the filling while preventing dryness.
Onion (1 small, finely chopped) – Adds sweetness and depth to the meat.
Garlic (2 cloves, minced) – Infuses the filling with a savory aroma.
Cumin (1 teaspoon) – A key spice that provides earthy warmth.
Paprika (1 teaspoon) – Contributes a smoky, slightly sweet flavor.
Chili powder (½ teaspoon) – Adds a mild spicy kick.
Salt (½ teaspoon) and black pepper (¼ teaspoon) – Essential for balancing flavors.
Tomato sauce (¼ cup) – Creates a rich and saucy texture.
Beef broth (¼ cup) – Keeps the filling moist and flavorful.
Green olives (¼ cup, chopped) – A traditional Latin touch, offering briny, salty contrast.
Hard-boiled eggs (¼ cup, chopped) – A classic addition, adding texture and protein.

If you’re curious about ground beef varieties and their best uses, check out this informative article on Wikipedia. For more ideas on how to elevate your empanada filling, explore Pinterest’s collection of beef empanada variations.

B. Ingredients for the Dough

The key to a perfect empanada crust is flaky, tender dough that holds the filling without breaking. Here’s what you’ll need:

All-purpose flour (2½ cups) – The base of the dough, providing structure and elasticity.
Unsalted butter (½ cup, cold and cubed) – Creates a flaky texture when baked or fried.
Salt (½ teaspoon) – Enhances the flavor of the crust.
Egg (1 large) – Adds richness and helps bind the dough.
Cold water (⅓ cup) – Keeps the dough pliable without making it sticky.
Vinegar (1 tablespoon) – Prevents gluten from developing too much, ensuring a tender crust.

A well-made empanada dough should be easy to work with while remaining sturdy enough to hold the filling without breaking. If you prefer a shortcut, you can use store-bought empanada dough or even puff pastry for a different texture.

Interested in learning more about baking science and why ingredients like butter and vinegar make a difference? Read this detailed Wikipedia page on baking techniques.

C. Optional Additions & Substitutions

Empanadas are incredibly versatile, allowing you to experiment with different ingredients. Here are some ways to customize your filling:

Cheese lovers – Add shredded cheddar, mozzarella, or queso fresco for a gooey bite.
Vegetable boost – Mix in finely diced bell peppers, peas, or carrots for extra nutrition and texture.
Spice it up – If you love heat, add chopped jalapeños or a dash of cayenne pepper.
Sweet and savory – Some regions add raisins for a hint of natural sweetness.

If you’re interested in exploring different types of paprika and its flavor variations, check out this in-depth Wikipedia guide.

With all your ingredients prepped, it’s time to move on to the fun part—assembling and cooking your empanadas!

How to Make Beef Empanadas

Making beef empanadas from scratch is easier than you think! Follow these step-by-step instructions to create flaky, golden pastries filled with juicy, spiced beef.

A. Preparing the Beef Filling

Sauté the aromatics – Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent (about 3 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.
Brown the beef – Add the ground beef and break it apart with a spatula. Cook until no longer pink, about 5 minutes. Drain any excess fat to prevent the filling from becoming greasy.
Season the mixture – Sprinkle in cumin, paprika, chili powder, salt, and black pepper. Stir well to coat the beef evenly.
Simmer with sauce and broth – Pour in tomato sauce and beef broth, stirring to combine. Reduce heat to low and let the mixture simmer for 5 minutes, allowing the flavors to meld.
Add the final touches – Remove from heat and stir in chopped green olives and hard-boiled eggs. Let the filling cool slightly before assembling the empanadas.

For more insights into the importance of beef broth in cooking, check out this Wikipedia article. If you love seeing step-by-step visuals, explore Pinterest’s collection of beef empanada preparation.

B. Making the Dough

Mix the dry ingredients – In a large bowl, whisk together all-purpose flour and salt.
Incorporate the butter – Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Keeping the butter cold ensures a flaky crust.
Add the wet ingredients – In a separate bowl, whisk together egg, cold water, and vinegar. Pour this mixture into the flour and mix until a dough forms.
Knead and chill – Lightly knead the dough for about a minute, then wrap it in plastic wrap. Refrigerate for at least 30 minutes—this step prevents the dough from becoming too elastic, making it easier to roll out later.

Want to understand why vinegar helps make dough tender? Read about the science behind it on this Wikipedia page on baking.

Now that your filling and dough are ready, let’s move on to assembling the empanadas!

C. Assembling the Empanadas

Once the filling has cooled and the dough has chilled, it’s time to assemble your beef empanadas! This step ensures your empanadas are properly sealed and maintain their shape during cooking.

Step-by-Step Assembly

Roll out the dough – Lightly flour a clean surface and roll the chilled dough to about 1/8-inch thickness.
Cut dough circles – Use a round cutter (or the rim of a glass) to cut circles about 4-5 inches in diameter. If you prefer larger empanadas, cut them slightly bigger.
Fill the empanadas – Place a spoonful of beef filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst open while cooking.
Fold and seal – Fold the dough over the filling, forming a half-moon shape. Press the edges together with your fingers, then use a fork to crimp the edges, ensuring a tight seal.
Apply egg wash – Lightly beat one egg and brush it over the empanadas. This gives them a beautiful golden color when baked.

For visual inspiration, check out Pinterest’s empanada assembly tips. Proper sealing is crucial, especially if you plan to fry your empanadas—a weak seal can cause oil leaks and soggy pastry.

Now, let’s explore the two best cooking methods: baking and frying. Which one do you prefer?

Cooking Methods: Baked vs. Fried

Now that your beef empanadas are assembled, it’s time to decide how you want to cook them. Should you go for a golden, crispy baked empanada or a flaky, indulgent fried version? Both methods have their advantages, so let’s explore them in detail.

A. Baking Instructions

Baking is the healthier option while still giving your empanadas a deliciously crisp, golden crust. Here’s how to do it:

Preheat the oven – Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Arrange the empanadas – Place the assembled empanadas on the sheet, leaving space between each one to allow for even cooking.
Brush with egg wash – This step is essential for achieving a shiny, golden-brown crust.
Bake to perfection – Bake for 20-25 minutes, or until the empanadas turn a light golden brown.
Cool before serving – Let them rest for a few minutes before enjoying them warm.

For a visual guide, check out this Pinterest collection comparing baked and fried empanadas. If you’re curious about the science behind achieving a crispy baked crust, you can read more about it on this Wikipedia page on baking.

B. Frying Instructions

If you’re looking for that extra crispy, indulgent texture, frying is the way to go! Here’s how to get it right:

Choose the right oil – Use a neutral oil with a high smoke point, such as vegetable, canola, or lard.
Heat the oil – In a deep skillet or fryer, heat the oil to 350°F (175°C). Use a thermometer to ensure the right temperature—too hot, and the empanadas will burn; too cold, and they’ll absorb excess oil.
Fry in batches – Carefully place a few empanadas in the oil, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until they turn golden brown and crispy.
Drain and cool – Use a slotted spoon to remove the empanadas and place them on a paper towel-lined plate to absorb excess oil.

Fried empanadas are best enjoyed hot and crispy. If you’re wondering about the best oils for frying, you can check out this Wikipedia page on frying techniques.

Which Method Is Better?

Bake if you want: A lighter, healthier empanada with a delicate crispness.
Fry if you love: A rich, ultra-crispy texture with an authentic street food-style crunch.

Regardless of which method you choose, you’re in for a flavor-packed, satisfying meal! Now, let’s look at the best ways to serve and enjoy your homemade empanadas.

Serving & Pairing Suggestions

Beef empanadas are delicious on their own, but pairing them with the right sauces, sides, and drinks takes them to the next level. Whether you’re serving them as a snack, appetizer, or main course, here are the best ways to enjoy them.

A. Best Dipping Sauces

Adding a flavorful dipping sauce enhances the richness of the empanadas. Here are some top choices:

Chimichurri – A classic Argentine sauce made with parsley, garlic, vinegar, and olive oil. Its zesty, herbaceous flavor pairs perfectly with savory beef empanadas. Try making your own or check out Pinterest’s best chimichurri recipes.
Salsa roja – A simple tomato-based salsa with onions, garlic, and chili peppers, adding a mildly spicy kick.
Ají sauce – A Colombian and Peruvian favorite, this sauce blends cilantro, green onions, and spicy peppers for a fresh and fiery taste.
Sour cream & lime – A cooling contrast to the spiced beef filling, perfect for those who prefer a milder option.

For more on the history and variations of chimichurri, check out this Wikipedia article.

B. Side Dishes to Serve with Empanadas

Empanadas pair well with a variety of side dishes, making them a complete meal. Here are some delicious options:

Rice and beans – A classic Latin American side, offering a hearty and nutritious balance.
Ensalada criolla – A simple tomato and onion salad, dressed with olive oil and vinegar, for a refreshing contrast to the rich empanadas.
Plantains (Maduros or Tostones) – Sweet fried plantains (maduros) or crispy twice-fried green plantains (tostones) add a deliciously caramelized or crunchy element.
Corn on the cob – Lightly grilled and brushed with butter and cotija cheese, this side is simple yet flavorful.

For more inspiration on Latin food pairings, explore Pinterest’s collection of traditional Latin side dishes.

C. Best Drinks to Pair with Empanadas

Enjoying the right drink with your empanadas enhances the overall experience. Here are some top choices:

Malbec wine – A full-bodied red wine from Argentina, known for its bold, fruity flavors that complement savory empanadas.
Cold beer – A crisp lager or light pilsner balances the richness of the beef filling.
Horchata – A sweet, cinnamon-infused rice drink, perfect for those who prefer a non-alcoholic option.
Fresh limeade or tamarind juice – A tangy and refreshing drink that cleanses the palate.

If you’re curious about Latin American cuisine and its traditional drinks, read more on this Wikipedia page.

Now that you know how to serve your empanadas, let’s talk about the best ways to store and reheat them so you can enjoy them later!

Storage & Reheating Tips

Whether you have leftover beef empanadas or want to make a batch ahead of time, proper storage and reheating ensures they stay fresh, crispy, and delicious. Follow these tips to keep your empanadas tasting as good as when they were first made.

A. Storing Empanadas

Refrigerating Cooked Empanadas

Let the empanadas cool completely before storing them to prevent condensation, which can make them soggy.
Place them in an airtight container or wrap them in foil.
Store in the refrigerator for up to 3 days.

Freezing Empanadas (Cooked & Uncooked)

For cooked empanadas: Let them cool, then place them on a baking sheet in a single layer. Freeze for 1-2 hours, then transfer to a freezer-safe bag or container.
For uncooked empanadas: Assemble them fully but do not bake or fry. Freeze them on a parchment-lined baking sheet for a few hours, then transfer to a freezer bag.
Cooked or uncooked, empanadas can be stored in the freezer for up to 3 months.

For more tips on freezing baked goods, check out this Wikipedia article on freezing food.

B. Best Ways to Reheat Empanadas

Oven (Best Method for Crispiness)

Preheat the oven to 350°F (175°C).
Place empanadas on a baking sheet and heat for 10-15 minutes (longer if frozen).
This method keeps the dough crispy and prevents sogginess.

Air Fryer (Quick & Crispy)

Set the air fryer to 350°F (175°C).
Heat for 5-7 minutes, flipping halfway through.
Works best for both frozen and refrigerated empanadas.

Stovetop (For Fried Empanadas)

Heat a pan over medium heat with a little oil or butter.
Warm empanadas for 2-3 minutes per side until heated through.
This method is great for maintaining the crispy fried texture.

Microwave (Quickest, But Softest Result)

Wrap empanadas in a damp paper towel to prevent drying out.
Microwave for 30-45 seconds (longer if frozen).
This method is convenient but can make the dough soft instead of crispy.

For a step-by-step visual guide on storing and reheating empanadas, check out Pinterest’s best food storage tips.

Now that you know how to store and reheat your empanadas, let’s cover some common mistakes and troubleshooting tips to help you perfect your recipe!

Common Mistakes & Troubleshooting

Even though beef empanadas are easy to make, a few common mistakes can affect the texture, flavor, or appearance. Here’s how to avoid these pitfalls and ensure your empanadas turn out perfect every time.

A. Dough Issues & How to Fix Them

1. Dough is too dry or cracking

Problem: If the dough is breaking apart or difficult to roll out, it may lack moisture.
Solution: Add a teaspoon of cold water at a time and knead gently until the dough becomes pliable.

2. Dough is too sticky

Problem: Overmixing or using too much liquid can make the dough sticky and hard to handle.
Solution: Lightly dust your work surface and rolling pin with flour to prevent sticking.

3. Empanadas won’t seal properly

Problem: If empanadas burst open while baking or frying, it’s likely because they weren’t sealed properly.
Solution: Press the edges firmly with a fork and brush a little water or egg wash along the edges before sealing.

For a deeper dive into baking techniques and how different ingredients affect dough texture, check out this Wikipedia guide on baking.

B. Filling Issues & How to Fix Them

4. Filling is too watery

Problem: If the beef filling has too much liquid, it can make the empanadas soggy or difficult to seal.
Solution: Simmer the filling until the liquid reduces and thickens. You can also drain excess liquid before filling the empanadas.

5. Filling is bland

Problem: If the empanadas taste dull or underseasoned, they might lack proper seasoning or spice balance.
Solution: Adjust seasoning while cooking the filling, adding more cumin, paprika, or chili powder for depth of flavor.

For more ideas on seasoning and spice pairings, explore this guide on paprika and its flavor profiles.

C. Cooking Issues & How to Fix Them

6. Empanadas are too greasy after frying

Problem: If fried empanadas turn out too oily, the oil temperature may have been too low, causing them to absorb excess oil.
Solution: Heat oil to 350°F (175°C) and fry in small batches to maintain the proper temperature.

7. Empanadas are not crispy when baked

Problem: If baked empanadas look pale and soft, they might not have had enough egg wash or high oven temperature.
Solution: Brush with egg wash before baking and ensure your oven is fully preheated to 375°F (190°C).

If you love the crispy vs. flaky debate, explore Pinterest’s side-by-side comparison of baked and fried empanadas.

By avoiding these common mistakes, you’ll achieve perfectly golden, crispy, and flavorful empanadas every time. Next, let’s address some frequently asked questions about making beef empanadas!

FAQs: Answering Common Questions

Making beef empanadas at home can raise a few questions, especially if it’s your first time. Here are some of the most commonly asked questions and expert tips to help you perfect your recipe.

1. Can I make empanada dough in advance?

Yes! Empanada dough can be made ahead of time and stored in the refrigerator for up to 2 days. If you want to keep it longer, you can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and thaw it in the fridge before using.

2. What other fillings can I use besides beef?

Empanadas are highly versatile! If you want to try something different, here are some popular variations:

Chicken empanadas – Use shredded or ground chicken with similar seasonings.
Cheese empanadas – Fill with queso fresco, mozzarella, or cheddar for a gooey bite.
Vegetable empanadas – Add mushrooms, bell peppers, potatoes, or spinach for a vegetarian option.
Sweet empanadas – Use fruit fillings like guava, apple, or dulce de leche for a dessert version.

For more inspiration, check out Pinterest’s collection of empanada variations.

3. Can I use puff pastry instead of traditional dough?

Yes, you can substitute puff pastry for a flakier, lighter crust. However, puff pastry is more delicate and works best for baked empanadas. If you’re frying, traditional dough holds up better.

4. What’s the best way to keep empanadas crispy?

To maintain crispy empanadas, follow these tips:

If baking, brush them with egg wash before putting them in the oven.
If frying, make sure the oil is hot enough (350°F or 175°C).
When storing, let them cool completely before refrigerating to prevent moisture buildup.
To reheat, use an oven or air fryer instead of a microwave to retain crispiness.

For more on keeping fried foods crispy, check out this Wikipedia article on frying techniques.

5. Are empanadas gluten-free or dairy-free?

Traditional empanada dough contains flour and butter, so it’s not gluten-free or dairy-free. However, you can make modifications:

Use gluten-free flour and add a binding agent like xanthan gum to mimic the texture.
Swap out butter for dairy-free alternatives like coconut oil or vegan butter.

Now that we’ve covered all the essential details, it’s time for you to put your empanada-making skills to the test. Whether you bake or fry, these authentic beef empanadas will surely impress! 🥟🔥

Best Beef Empanadas

Author: Christopher

Print Recipe

Description

These authentic beef empanadas are packed with bold Latin flavors, featuring a flaky, golden crust and a savory, well-seasoned filling. Made with ground beef, onions, olives, and spices, these hand-held pastries are perfect for snacks, appetizers, or main meals. Whether you choose to bake for a lighter option or fry for an extra crispy texture, this recipe guarantees deliciously satisfying empanadas.

Serve them with chimichurri, salsa, or a creamy dipping sauce for the ultimate experience. Pair with rice, beans, or plantains for a complete meal. These empanadas can be made ahead, stored, and reheated, making them a convenient choice for any occasion.

Ingredients

Scale

For the filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound ground beef
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup tomato sauce
1/4 cup beef broth
1/4 cup green olives, chopped
1/4 cup hard-boiled eggs, chopped

For the dough:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 egg
1/3 cup cold water
1 tablespoon vinegar

For assembly:

1 egg, beaten (for egg wash)

Instructions

In a skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, cooking until softened.

Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

Stir in cumin, paprika, chili powder, salt, and black pepper. Add tomato sauce and beef broth, then let simmer for about 5 minutes.

Remove from heat and mix in chopped green olives and hard-boiled eggs. Set aside to cool.

In a large bowl, whisk together flour and salt. Add cold butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, cold water, and vinegar. Pour into the flour mixture and mix until a dough forms. Knead lightly, then wrap in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a round cutter or the rim of a glass.

Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over the filling, sealing the edges with a fork.

Brush the tops with beaten egg and place the empanadas on a lined baking sheet.

Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.

Notes

Make-Ahead Option – You can prepare the dough and filling up to 2 days in advance and store them separately in the refrigerator.
Freezing Tips – Freeze assembled, uncooked empanadas for up to 3 months and bake or fry straight from the freezer (just add extra cooking time).
Dough Substitutes – Store-bought empanada dough or puff pastry can be used for convenience.
Sealing Tip – Use a fork to crimp the edges or fold them into a rope pattern to prevent the filling from leaking.
Best Cooking Method – Baking gives a lighter, crisp crust, while frying provides a rich, flaky texture. Choose your favorite!
Customize the Filling – Try adding cheese, potatoes, raisins, or bell peppers to switch up the flavors.

Now, it’s time to enjoy your homemade, flavorful beef empanadas! 🥟