Beef Empanadas

Beef empanadas are delicious stuffed pastries that are crispy on the outside and warm and savory on the inside. They are made by filling dough with a seasoned beef mixture, folding it over, and then baking or frying until golden brown. Think of them like little hand pies but instead of sweet fruit inside, they are filled with tasty meat, onions, spices, and sometimes vegetables. People in many countries enjoy empanadas, especially in Latin American and Spanish-style cooking, and each place has its own version.

What makes beef empanadas special is how easy they are to hold and eat. They are perfect for lunch, snacks, parties, or even dinner. You can make them small for appetizers or larger for a full meal. Kids and adults both love them because they are crunchy, flavorful, and fun to dip into sauces. They are also great for making ahead of time and reheating later.

You Should Try the Beef Empanadas

You should try beef empanadas because they are simple, fun to make, and full of flavor. You don’t need fancy ingredients or complicated cooking skills. If you can stir, fill, and fold, you can make empanadas. They are also a great way to get kids involved in the kitchen since folding the dough feels like a food craft project.

Another great reason to make beef empanadas is that they are flexible. You can adjust the spices, add vegetables, or even include cheese if you like. They freeze well, travel well, and taste great even the next day. If you want a recipe that is reliable, tasty, and family-friendly, beef empanadas are a smart choice.

Table of Contents

Ingredients you’ll need for Beef Empanadas

Here is everything you need to make Beef Empanadas :

For the Filling:

• 1 pound (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small bell pepper, finely chopped
• 2 tablespoons oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 tablespoons tomato paste
• ¼ cup water or beef broth
• Optional: 2 tablespoons chopped olives or raisins

For the Dough or use store-bought empanada or pie dough:

• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 1 egg
• ½ to ¾ cup cold water

For Assembly:

• 1 egg for egg wash
• 1 tablespoon water

How to Make Beef Empanadas

Step 1

In a large bowl, mix the flour and salt for the dough. Add the cold butter cubes and rub them into the flour using your fingers until the mixture looks like crumbs. Crack in the egg and add some of the cold water. Stir and gently mix until a dough forms. If it feels dry, add a little more water. Shape it into a ball, cover it, and let it rest in the fridge for about 30 minutes so it becomes easier to roll.

Step 2

While the dough rests, heat oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook for a few minutes until soft and slightly golden. Stir in the garlic and cook for about 30 seconds more. Add the ground beef and cook it fully, breaking it apart with a spoon as it browns. Make sure no pink remains so the filling is safe and tasty.

Step 3

Once the beef is cooked, add salt, pepper, paprika, cumin, and tomato paste. Stir everything together so the meat gets evenly coated with flavor. Pour in a little water or broth and let the mixture simmer for a few minutes until thick, not watery. If you are using olives or raisins, mix them in now. Turn off the heat and let the filling cool so it does not melt the dough later.

Step 4

Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface until it is thin but not tearing. Use a round cutter or small bowl to cut circles, about 4–5 inches wide. Place a spoonful of cooled beef filling in the center of each circle. Do not overfill, or they will be hard to close.

Step 5

Bake for about 18–22 minutes, or until the empanadas are golden brown and crisp. Let them cool for a few minutes before eating because the inside will be hot.

Step 6

Fold each dough circle over the filling to make a half-moon shape. Press the edges together with your fingers, then seal with a fork by pressing along the edge. Place each empanada on a lined baking sheet. Mix the egg with one tablespoon of water and brush this over the tops so they bake up shiny and golden.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• Large mixing bowl
• Frying pan or skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Rolling pin
• Round cutter or small bowl to cut dough circles
• Baking sheet
• Parchment paper optional but helpful
• Fork for sealing edges
• Small brush for egg wash

Tips and Variation Ideas

Make the filling one day ahead and keep it in the fridge.

Add shredded cheese to the filling for a creamy center.

Use a cookie scoop for equal filling portions.

Chill shaped empanadas 10 minutes before baking for better shape.

What can I serve with this Beef Empanadas ?

I love making these meat empanadas when I want a warm, satisfying meal that will please everyone. They’re perfect for family dinners or when friends are visiting, and my daughter loves them fresh from the oven with their crispy edges and delicious filling. I usually serve them with a light side dish, like a simple salad or a small bowl of fresh salsa, and for drinks, fresh fruit juice or orange juice is ideal, which adds a refreshing and easy touch. Warm, flavorful, and filling, these empanadas don’t linger on the table for long.

Commonly Asked Questions

Are beef empanadas baked or fried ?

They can be either baked for a lighter version or fried for extra crispiness

Can I use store-bought dough ?

Yes, store-bought empanada dough or pie crust works very well and saves time.

Can I freeze beef empanadas ?

Yes, you can freeze them baked or unbaked for up to 2 months.

How do I reheat leftover empanadas ?

Reheat in the oven or air fryer so they become crispy again.

Beef Empanadas

Recipe by sophieCourse: Main Course, Appetizers, SnacksCuisine: Latin American, SpanishDifficulty: Easy to Moderate

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

280

kcal

Total time

50

minutes

Beef empanadas are crispy stuffed pastries filled with seasoned ground beef and baked until golden. They are easy to hold, fun to eat, and perfect for meals, snacks, or parties.

Ingredients

• 1 pound (450g) ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 small bell pepper, finely chopped

• 2 tablespoons oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon cumin

• 2 tablespoons tomato paste

• ¼ cup water or beef broth

• Optional: 2 tablespoons chopped olives or raisins

• 3 cups all-purpose flour

• ½ teaspoon salt

• ½ cup cold butter, cubed

• 1 egg

• ½ to ¾ cup cold water

• 1 egg for egg wash

• 1 tablespoon water

Directions

• In a large bowl, mix the flour and salt for the dough. Add the cold butter cubes and rub them into the flour using your fingers until the mixture looks like crumbs. Crack in the egg and add some of the cold water. Stir and gently mix until a dough forms. If it feels dry, add a little more water. Shape it into a ball, cover it, and let it rest in the fridge for about 30 minutes so it becomes easier to roll.
• While the dough rests, heat oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook for a few minutes until soft and slightly golden. Stir in the garlic and cook for about 30 seconds more. Add the ground beef and cook it fully, breaking it apart with a spoon as it browns. Make sure no pink remains so the filling is safe and tasty.
• Once the beef is cooked, add salt, pepper, paprika, cumin, and tomato paste. Stir everything together so the meat gets evenly coated with flavor. Pour in a little water or broth and let the mixture simmer for a few minutes until thick, not watery. If you are using olives or raisins, mix them in now. Turn off the heat and let the filling cool so it does not melt the dough later.
• Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface until it is thin but not tearing. Use a round cutter or small bowl to cut circles, about 4–5 inches wide. Place a spoonful of cooled beef filling in the center of each circle. Do not overfill, or they will be hard to close.
• Bake for about 18–22 minutes, or until the empanadas are golden brown and crisp. Let them cool for a few minutes before eating because the inside will be hot.
• Fold each dough circle over the filling to make a half-moon shape. Press the edges together with your fingers, then seal with a fork by pressing along the edge. Place each empanada on a lined baking sheet. Mix the egg with one tablespoon of water and brush this over the tops so they bake up shiny and golden.

Notes

• Don’t overfill or they may burst open.
• Brush with egg wash for a shiny golden top.
• Chill shaped empanadas 10 minutes before baking for better structure.
• Add a little cheese for a richer center.

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