Beef Empanadas

Introduction

Beef Empanadas are a beloved dish across Latin America, Spain, and beyond—golden, flaky pastry pockets filled with a savory ground beef mixture, perfectly seasoned with onions, peppers, and spices. These hand pies are hearty, portable, and absolutely delicious, making them perfect for family dinners, parties, or even as a grab-and-go snack.

The word empanada comes from the Spanish verb empanar, meaning “to wrap or coat in bread.” Traditionally, empanadas are baked or fried, and the fillings vary widely by region—from beef and chicken to seafood, cheese, or vegetables. Today, we’ll focus on the classic beef filling, full of flavor and wrapped in buttery pastry.

Why I Love This Recipe

I adore beef empanadas because they strike the perfect balance between comfort food and sophistication. Each bite offers:

• Flaky pastry crunch that’s satisfying and buttery.
• Rich, seasoned beef filling that’s hearty yet spiced just right.
• Endless versatility, since you can enjoy them as appetizers, main dishes, or snacks.

They remind me of both homey comfort food and festive gatherings—perfectly portioned pockets of joy.

Why It’s a Must-Try Dish

• Crowd-pleaser: Great for kids, adults, and guests.
• Make-ahead friendly: Freeze beautifully for later meals.
• Customizable: Fill with your favorite spices and ingredients.
• Global appeal: A dish enjoyed in many cultures, from Argentina to Spain to the Caribbean.
• Portable: Ideal for lunchboxes, picnics, or road trips.

Recipe Details

• Preparation Time: 25 minutes (plus dough chilling if making from scratch)
• Cooking Time: 25 minutes
• Total Time: ~50 minutes
• Servings: 12 empanadas
• Calories: ~280 kcal per empanada
• Course: Appetizer / Snack / Main Dish
• Cuisine: Latin American / Spanish

Ingredients

For the Dough (shortcut: store-bought pie crust or empanada discs):

• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter (cold, cubed)
• 1 large egg
• ½ cup ice-cold water (more if needed)
• 1 tablespoon vinegar

For the Beef Filling:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 lb (450 g) ground beef
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 1 teaspoon salt (to taste)
• ¼ cup tomato paste or tomato sauce
• ¼ cup beef broth
• ¼ cup green olives, chopped (optional, traditional in many recipes)
• 1 hard-boiled egg, chopped (optional, classic Argentine touch)

For Assembly:

• 1 large egg (for egg wash, beaten with 1 tbsp water)

Cooking Directions

Step-by-Step Preparation

1. Make the Dough

1. In a large bowl, whisk together flour and salt.
2. Cut in the cold butter with your hands or a pastry cutter until mixture resembles coarse crumbs.
3. Add the egg, vinegar, and cold water. Mix until dough comes together.
4. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

(If using store-bought empanada wrappers, skip this step.)

2. Prepare the Beef Filling

1. Heat olive oil in a skillet over medium heat.
2. Add onions and peppers; sauté until softened (4–5 minutes).
3. Stir in garlic and cook 1 minute.
4. Add ground beef, breaking it apart, and cook until browned.
5. Mix in cumin, paprika, chili powder, oregano, salt, and pepper.
6. Stir in tomato paste and broth; simmer until thickened (5 minutes).
7. Add olives and chopped hard-boiled egg (if using). Remove from heat and let cool slightly.

3. Assemble the Empanadas

1. Roll out dough on a floured surface to about ⅛-inch thickness.
2. Cut out 5–6 inch circles.
3. Place 2–3 tablespoons of filling in the center of each circle.
4. Fold over into a half-moon shape. Press edges with fingers, then crimp with a fork.
5. Brush tops with egg wash for a golden finish.

4. Bake or Fry

• Baking: Preheat oven to 400°F (200°C). Bake empanadas on a parchment-lined tray for 20–25 minutes, until golden brown.
• Frying (optional): Heat oil to 350°F (175°C). Fry empanadas until golden and crispy, 2–3 minutes per side. Drain on paper towels.

How to Serve

• Serve warm, with chimichurri sauce, salsa, sour cream, or spicy aioli.
• Pair with a light salad, rice, or roasted vegetables for a complete meal.
• Perfect as party appetizers or snacks.

Recipe Tips

• Chill dough before rolling—it makes handling easier.
• Don’t overfill, or empanadas may burst open.
• Let filling cool before assembling to prevent soggy dough.
• Use parchment paper to prevent sticking when baking.

Variations

• Cheesy Beef Empanadas: Add shredded cheddar or mozzarella to the filling.
• Spicy Empanadas: Add jalapeños, hot sauce, or chili flakes.
• Vegetarian Empanadas: Swap beef for beans, lentils, or sautéed veggies.
• Sweet Empanadas: Fill with apple, cinnamon, and sugar for dessert empanadas.
• Shortcut Version: Use store-bought puff pastry or pie crust for faster prep.

Freezing and Storage

• Refrigerator: Store cooked empanadas in an airtight container for up to 3 days.
• Freezer (Unbaked): Assemble empanadas, place on a tray, freeze, then transfer to freezer bags. Keeps up to 3 months. Bake from frozen, adding 5–7 extra minutes.
• Freezer (Baked): Let cool, then freeze in airtight bags for up to 2 months. Reheat in the oven at 350°F (175°C).

Special Equipment Needed

• Large skillet (for filling)
• Rolling pin
• Pastry cutter (or round cutter for dough circles)
• Baking sheet with parchment paper
• Fork (for crimping edges)

Conclusion

Beef Empanadas are a timeless dish that combines comfort, tradition, and versatility in every bite. Whether baked or fried, they deliver a perfect blend of flaky crust and savory beef filling. They’re ideal for parties, family dinners, or quick freezer meals—and once you try them, they’ll surely become a staple in your kitchen.

Golden, flaky, savory, and satisfying—these empanadas are truly a must-try dish!

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Beef Empanadas

Author: admin Cuisine: American Courses: Appetizer & Snacks

Difficulty: Beginner Prep Time 25 mins Cook Time 25 mins Total Time 50 mins

Calories: 280 kcal per empanada

Description

Beef Empanadas are a beloved dish across Latin America, Spain, and beyond—golden, flaky pastry pockets filled with a savory ground beef mixture, perfectly seasoned with onions, peppers, and spices.

Ingredients

Scale

1/2x 1x 2x 3x

For the Dough (shortcut: store-bought pie crust or empanada discs):

• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter (cold, cubed)
• 1 large egg
• ½ cup ice-cold water (more if needed)
• 1 tablespoon vinegar

For the Beef Filling:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 lb (450 g)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 1 teaspoon salt (to taste)
• ¼ cup tomato paste or tomato sauce
• ¼ cup beef broth
• ¼ cup green olives, chopped (optional, traditional in many recipes)
• 1 hard-boiled egg, chopped (optional, classic Argentine touch)

For Assembly:

• 1 large egg (for egg wash, beaten with 1 tbsp water)

Instructions

1. 1. Make the Dough: In a large bowl, whisk together flour and salt. Cut in the cold butter with your hands or a pastry cutter until mixture resembles coarse crumbs. Add the egg, vinegar, and cold water. Mix until dough comes together. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes. (If using store-bought empanada wrappers, skip this step.)
2. 2. Prepare the Beef Filling: Heat olive oil in a skillet over medium heat. Add onions and peppers; sauté until softened (4–5 minutes). Stir in garlic and cook 1 minute. Add ground beef, breaking it apart, and cook until browned. Mix in cumin, paprika, chili powder, oregano, salt, and pepper. Stir in tomato paste and broth; simmer until thickened (5 minutes). Add olives and chopped hard-boiled egg (if using). Remove from heat and let cool slightly.
3. 3. Assemble the Empanadas: Roll out dough on a floured surface to about ⅛-inch thickness. Cut out 5–6 inch circles. Place 2–3 tablespoons of filling in the center of each circle. Fold over into a half-moon shape. Press edges with fingers, then crimp with a fork. Brush tops with egg wash for a golden finish.
4. 4. Bake or Fry: Baking: Preheat oven to 400°F (200°C). Bake empanadas on a parchment-lined tray for 20–25 minutes, until golden brown. Frying (optional): Heat oil to 350°F (175°C). Fry empanadas until golden and crispy, 2–3 minutes per side. Drain on paper towels.

Keywords: Beef Empanadas