Beef Empanadas Recipe

Why have beef empanadas become a global comfort food favorite? Is it the flaky pastry, the savory, spiced filling, or the versatility that allows for endless customization? With this beef empanadas recipe, you’ll learn not only how to make authentic empanadas at home but also how to adapt them for your taste and dietary needs. Contrary to popular belief, you don’t need to be a pastry chef or spend all day in the kitchen to achieve golden, mouthwatering results. Dive in, and let’s discover how this classic Latin American dish can easily become a staple in your culinary repertoire.

Ingredients List

To make a classic beef empanada recipe, you’ll need:

• For the Dough:
  • 2 ½ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg
  • ⅓ cup ice water
  • 1 tablespoon white vinegar
• For the Beef Filling:
  • 1 pound ground beef (85% lean recommended)
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste
  • ½ cup green olives, sliced (optional for authentic flavor)
  • 2 hard-boiled eggs, chopped (optional)
  • ¼ cup fresh parsley or cilantro, chopped
• For Assembly:
  • 1 egg (for egg wash)
  • Sesame seeds (optional, for garnish)

Substitution Ideas:

• Use store-bought empanada dough or pie crust for convenience.
• Substitute ground turkey or chicken for a lighter filling.
• Add raisins for a sweet note, or swap olives for capers.

Step-by-Step Instructions

Step 1: Make the Dough

• In a large bowl, whisk flour and salt. Add cold butter and work it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• In a small bowl, whisk together egg, ice water, and vinegar. Add to the flour mixture and mix until dough forms.
• Turn dough onto a floured surface, knead briefly, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Beef Filling

• In a skillet over medium heat, cook ground beef until browned. Drain excess fat if necessary.
• Add onion, red pepper, and garlic. Sauté until softened, about 3–4 minutes.
• Stir in tomato paste, cumin, paprika, chili powder, oregano, salt, and pepper. Cook for 2–3 minutes.
• Add olives, hard-boiled eggs, and parsley (if using). Mix well, taste, and adjust seasoning. Remove from heat and let cool.

Step 3: Assemble the Empanadas

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
• On a floured surface, roll out dough to ⅛-inch thickness. Cut into 4–5-inch circles.
• Place 1–2 tablespoons of beef filling in the center of each circle. Fold dough over to form a half-moon shape and crimp edges with a fork to seal.
• Arrange empanadas on a prepared baking sheet.

Step 4: Bake

• Beat egg and brush over empanadas for a golden finish. Sprinkle with sesame seeds if desired.
• Bake for 22–25 minutes, or until golden brown. Cool slightly before serving.

Nutritional Information

Nutrient	Per Empanada (approx.)
Calories	220
Protein	10g
Carbohydrates	20g
Fat	11g
Fiber	1g

Data based on a batch of 12 empanadas with classic filling and homemade dough.

Healthier Alternatives for the Recipe

• Use whole wheat flour for added fiber.
• Choose lean ground turkey or chicken.
• Reduce or omit cheese, and use less oil for sautéing.
• Add more veggies—like peas, carrots, or mushrooms—for bulk and nutrients.

Serving Suggestions

• Serve empanadas warm with a side of chimichurri or salsa verde for dipping.
• Add a simple green salad with lime vinaigrette for balance.
• Pair with black beans, rice, or plantains for a Latin-inspired meal.
• Offer a platter of assorted empanadas with different fillings for parties.

Common Mistakes to Avoid

1. Overfilling: Leads to leaks during baking—use just enough filling for a tight seal.
2. Not chilling the dough: Results in tough pastry. Chill for flakiness.
3. Skipping the egg wash: Misses out on that gorgeous golden crust.
4. Baking at too low a temperature: Prevents crispness. Always use a hot oven.

Storing Tips for the Recipe

• Refrigerate: Store baked empanadas in an airtight container for up to 4 days.
• Freeze: Unbaked empanadas freeze well; bake from frozen, adding 5–7 minutes.
• Reheat: Warm in a 350°F oven for 10–12 minutes for best texture.

Conclusion

This beef empanadas recipe delivers flaky pastry and savory filling with less effort than you might think. It’s a versatile, crowd-pleasing dish perfect for any occasion—from lunchboxes to parties. Try it today, leave your feedback, and subscribe for more globally inspired recipes!

FAQs

Can I make beef empanadas ahead of time?

Yes! Freeze unbaked empanadas and bake when needed, or store baked ones in the fridge for quick snacks.

What’s the best dipping sauce?

Chimichurri, salsa verde, or even a simple garlic aioli pair beautifully.

Can I use store-bought dough?

Absolutely—empanada wrappers, pie crust, or puff pastry all work in a pinch.

How do I prevent soggy bottoms?

Cool the filling before assembling and bake on a preheated tray or parchment.