There is something truly irresistible about a savory pastry packed with seasoned meat and baked to golden perfection, which makes this Beef Empanadas Recipe an absolute joy to prepare and share. These delightful Latin American hand pies perfectly balance a flaky, buttery crust with a rich, spiced ground beef filling accented by olives and hard-boiled eggs for that nostalgic touch. Whether you’re making them for a family dinner, a party appetizer, or a cozy weekend treat, these empanadas bring warmth, flavor, and a hint of adventure to the table in every delicious bite.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is the first step to creating amazing empanadas. Each item plays a role in building the flaky dough or the mouthwatering filling that makes this Beef Empanadas Recipe so special.
- 2 1/2 cups all-purpose flour: The foundation for a tender, flaky dough that holds the filling perfectly.
- 1/2 tsp salt (dough): Enhances the flavor of the crust without overpowering it.
- 1/2 cup unsalted butter, cold and cubed: Creates the dough’s tender, melt-in-your-mouth texture.
- 1 egg (dough): Adds richness and binds the dough ingredients together beautifully.
- 1/3 cup ice water: Helps bring the dough together without warming the butter.
- 1 tbsp white vinegar: Tenderizes the dough for that perfect empanada bite.
- 1 tbsp olive oil: Infuses the filling with a smooth base for cooking the beef and aromatics.
- 1/2 lb ground beef: The hearty star ingredient for the filling’s rich, meaty flavor.
- 1 small onion, finely chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Lends a robust aroma and taste that complements the beef.
- 1/2 tsp ground cumin: Provides warm, earthy notes essential for authentic flavor.
- 1/2 tsp smoked paprika: Brings smoky depth that elevates the entire filling.
- 1/4 tsp chili powder: Adds a mild kick to keep things exciting.
- 1/2 tsp salt (filling): Balances and enhances the spices and ingredients.
- 1/4 tsp black pepper: Adds subtle heat and complexity.
- 1/4 cup tomato sauce: Keeps the filling moist with a hint of tanginess.
- 1/4 cup green olives, chopped (optional): Introduces a briny pop that contrasts nicely with the meat.
- 1 hard-boiled egg, chopped (optional): A classic empanada addition that adds texture and richness.
- 1 egg, beaten (for egg wash): Gives the empanadas a glossy, golden finish when baked.
How to Make Beef Empanadas Recipe
Step 1: Prepare the Dough
Start by whisking the flour and salt together in a large bowl. Then, cut the cold, cubed butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Next, whisk the egg, ice water, and vinegar in a small bowl before adding it to the flour mixture. Stir until the dough begins to form, then gently knead into a smooth ball. Flatten it into a disk, wrap it in plastic wrap, and chill for 30 minutes. This resting step is key for the dough to relax and become easy to roll without shrinking.
Step 2: Make the Filling
Heat olive oil over medium heat in a skillet, then sauté the chopped onion for about three minutes until soft and fragrant. Add the minced garlic and cook for another 30 seconds to awaken the flavors. Toss in the ground beef, breaking it up as it browns evenly. Drain any excess fat to avoid a greasy filling. Season with cumin, smoked paprika, chili powder, salt, and black pepper, stirring to combine. Pour in the tomato sauce and let it simmer for a few minutes to meld the flavors. Remove from heat and mix in chopped green olives and hard-boiled egg if you’d like that traditional touch.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F. On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into circles roughly 4 to 6 inches in diameter. Place a spoonful of the cooled filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal tightly. Crimp the edges with a fork to keep everything locked inside and give your empanadas that classic look. Arrange them on a parchment-lined baking sheet and brush the tops with the beaten egg for shine.
Step 4: Bake to Golden Perfection
Bake the empanadas for 20 to 25 minutes, or until the crust is a beautiful golden brown. Allow them to cool just a little before serving so the filling sets and you can fully enjoy every flavorful bite without burning your mouth. This baking method ensures a crisp yet tender crust surrounding a juicy, savory center.
How to Serve Beef Empanadas Recipe
Garnishes
To enhance the deliciousness of your beef empanadas, consider sprinkling them with freshly chopped parsley or cilantro for a burst of color and freshness. A dollop of tangy sour cream or a drizzle of chimichurri sauce complements the savory filling and adds an extra zing that makes each bite even more memorable.
Side Dishes
Pair these empanadas with vibrant sides such as a fresh tomato salad, roasted vegetables, or black beans and rice for a satisfying and balanced meal. A simple green salad with lime vinaigrette can also brighten the plate and lighten the richness of the empanadas.
Creative Ways to Present
Present your Beef Empanadas Recipe as finger food at a cocktail party by serving them alongside an assortment of dipping sauces—think spicy salsa, creamy avocado dip, or a zesty yogurt-based sauce. For a family feast, arrange them on a large platter with colorful garnishes and let everyone dig in. You can also slice empanadas into bite-sized pieces for a tapas-style presentation that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you have any empanadas left over, store them in an airtight container in the refrigerator for up to three days. This keeps the crust from drying out and maintains the filling’s flavors so you can enjoy them just like fresh.
Freezing
One of the best things about this Beef Empanadas Recipe is how freezer-friendly it is. Assemble your empanadas but don’t bake them yet—freeze them laid out on a baking sheet, then transfer to an airtight container or freezer bag once solid. They’ll keep well for up to two months. When you’re ready, bake them straight from frozen, adding an extra 5 to 7 minutes to the baking time.
Reheating
To reheat leftover or frozen-baked empanadas, pop them in a 350°F oven for 10 to 15 minutes to restore that flaky texture and warm the filling evenly. Avoid microwaving if possible, as it can lead to soggy pastry.
FAQs
Can I use ground chicken or pork instead of beef?
Absolutely! This Beef Empanadas Recipe is versatile, and swapping the ground beef for ground chicken, pork, or even turkey will give you delicious results. Just adjust the seasoning to suit the meat’s flavor.
Is there a shortcut for making the dough?
If you’re short on time, store-bought pie crust or puff pastry can be used as a substitute. While it won’t have quite the same texture, it’s a convenient option that still yields tasty empanadas.
Can I make these empanadas vegan or vegetarian?
Yes! Replace the ground beef with a hearty vegetable mix, beans, or textured vegetable protein, and use oil or vegan butter in the dough. Don’t forget to season well to capture the essence of the original filling.
What’s the best way to ensure the empanadas don’t leak?
Make sure to seal the edges tightly by pressing firmly and crimping with a fork. Also, avoid overfilling, as too much filling can cause the dough to burst during baking.
Can empanadas be made ahead of time for a party?
Definitely! Assemble them the day before, refrigerate or freeze, and bake fresh right before serving. This makes entertaining stress-free and lets you enjoy time with your guests.
Final Thoughts
This Beef Empanadas Recipe brings together simple ingredients with incredible flavors to create a dish that’s both comforting and exciting. Whether you’re new to making empanadas or a longtime fan, these savory pastries are sure to become a beloved staple in your cooking repertoire. So roll up your sleeves, grab your rolling pin, and treat yourself and your loved ones to this delightful taste of Latin American tradition.
Print
Beef Empanadas Recipe
- Total Time: 55 minutes (plus 30 minutes chilling time)
- Yield: 12 empanadas 1x
Description
Classic Latin American Beef Empanadas featuring a flaky homemade dough filled with a savory ground beef, onion, and olive filling, baked to golden perfection. Perfect as appetizers or main dishes, these empanadas come together with simple ingredients and a delicious blend of spices for a comforting, satisfying treat.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/3 cup ice water
- 1 tbsp white vinegar
For the Filling:
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup tomato sauce
- 1/4 cup green olives, chopped (optional)
- 1 hard-boiled egg, chopped (optional)
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, ice water, and white vinegar. Add this wet mixture to the flour mixture and stir until the dough starts coming together. Turn out onto a floured surface and knead gently into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat from the pan. Season with cumin, smoked paprika, chili powder, salt, and black pepper. Stir in the tomato sauce and let the mixture simmer for 2 to 3 minutes. Remove from heat and stir in chopped green olives and hard-boiled egg if using. Allow filling to cool completely before assembling.
- Form the Empanadas: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough until about 1/8-inch thick. Cut circles between 4 to 6 inches in diameter. Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish and proper sealing.
- Bake the Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden, glossy finish during baking. Bake in the preheated oven for 20 to 25 minutes or until golden brown and crispy. Remove from oven and let them cool slightly before serving.
Notes
- Empanadas can be assembled ahead and frozen before baking; bake directly from frozen and add 5 to 7 minutes to the baking time.
- Serve with chimichurri sauce, salsa, or a creamy dipping sauce for extra flavor.
- For a spicier filling, add more chili powder or a pinch of cayenne pepper.
- Ensure the filling is completely cooled before assembling to prevent dough from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
