Beef Empanadas Recipe: Discover the Secrets to Making Flaky, Golden Empanadas Every Time

If you’ve ever enjoyed biting into a warm, flaky empanada, you know just how irresistible they can be.

These hand-held pastry pockets can hold everything from savory meats to sweet fruits, but today, we’re focusing on a beloved classic: Beef Empanadas.

Whether you’re planning a dinner party, looking for a snack, or meal prepping for the week, this recipe is one you’ll want to keep close. And don’t worry, we’re keeping things simple yet packed with flavor!

Table of Contents

Ingredients

Before you get started, gather these ingredients for the dough and filling. Trust me, you won’t need anything fancy, just fresh and flavorful essentials:

For the Dough:

2 ½ cups of all-purpose flour
1 cup of unsalted butter (cold, cubed)
½ teaspoon salt
1 large egg (optional, for a richer dough)
½ cup cold water (more as needed)

For the Beef Filling:

1 lb (450g) ground beef
1 medium onion, finely chopped
1 bell pepper (green or red), diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder (optional, for a little kick)
½ cup green olives, chopped
½ cup raisins (optional but adds a lovely sweetness)
2 boiled eggs, chopped (optional but recommended for extra richness)
Salt and pepper, to taste
2 tablespoons olive oil (for cooking)

Equipment You’ll Need:

Mixing bowls
A skillet for sautéing
Rolling pin
A round cutter or glass (about 4-5 inches in diameter)
Parchment paper (if baking)
Baking sheet or frying pan (depending on your method)

Instructions

Now that we have everything let’s dive into the steps to make these Beef Empanadas as easy as possible.

Step 1: Prepare the Dough

Start by making the dough. This is your base, and it will be buttery and flaky, so don’t rush it!

In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add cold water, stirring with a fork, until the dough starts coming together. If it is too dry, add a tablespoon of water at a time until it has a nice, smooth consistency.
Knead the dough for about 1-2 minutes until it’s smooth. Then, wrap it in plastic wrap and refrigerate it for at least 30 minutes to let it rest.

Step 2: Prepare the Beef Filling

While the dough is resting, let’s get the filling ready. This is where the magic happens!

Heat olive oil in a skillet over medium heat. Add the onions and bell peppers, sautéing for about 5 minutes until soft and fragrant.
Toss in the minced garlic and cook for another minute. Your kitchen will soon smell amazing!
Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and fully cooked through.
Season with cumin, paprika, chili powder, salt, and pepper. Stir well to coat the beef with all the spices.
Stir in the olives, raisins, and chopped boiled eggs (if using). Give everything a good mix, remove the pan from the heat, and let the mixture cool down.

Step 3: Assemble the Empanadas

Once your dough and filling are ready, it’s time to assemble the empanadas!

Preheat your oven to 375°F (190°C) if you’re baking, or heat oil in a frying pan for frying.
Roll out your dough on a lightly floured surface to about ¼-inch thickness.
Cut out circles (about 4-5 inches in diameter) from the dough using a round cutter or a glass.
Place about 1 tablespoon of the beef mixture in the center of each circle, making sure not to overfill.
Fold the dough to form a half-moon shape, sealing the edges by pinching them with your fingers or crimping them with a fork.
If baking, place the empanadas on a parchment-lined baking sheet. Brush the tops with a beaten egg (for a golden finish).
Heat about 1 inch of oil in a pan over medium-high heat if frying. Fry each empanada until golden brown and crispy, about 3-4 minutes on each side.

Step 4: Cooking Methods

Now, you can choose to either bake or fry your empanadas. Both options give different but equally delicious results!

Baking: For a healthier option, bake the empanadas for about 25-30 minutes until golden brown and crispy. They come out flaky and lighter than frying.
Frying: If you crave that golden, crispy exterior, fry them in hot oil for a more indulgent treat. Be sure to drain them on paper towels to absorb any excess oil.

Tips for Success

Don’t overfill: It’s tempting to stuff your empanadas, but filling them too much will make them hard to seal and cause them to burst open during cooking.
Rest your dough: Giving it time to chill makes it easier to roll out and helps achieve that tender, flaky texture.
Freezing: You can freeze uncooked empanadas for up to 3 months. Just freeze them on a baking sheet, then transfer them to a ziplock bag. When you’re ready to cook, bake or fry them straight from the freezer!

Serving Suggestions

Empanadas are delicious on their own, but they can also be paired with some tasty sides or dips. Here are a few ideas:

Chimichurri sauce: A tangy, herbaceous sauce that pairs perfectly with beef empanadas.
Avocado or guacamole: Creamy avocado adds a nice contrast to the rich filling.
Fresh salad: A light, crisp salad with a simple vinaigrette balances out the richness of the empanadas.

Conclusion

Making homemade beef empanadas is a fun and rewarding process. They’re perfect for any occasion—whether you’re having a cozy dinner or feeding a crowd at a party.

With their savory beef filling and crispy, buttery dough, these empanadas will surely be a hit every time. Give them a try, and feel free to get creative with the fillings!

FAQs

1. Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works just as well in this recipe. You may want to add extra spices to boost the flavor, as these meats are a bit milder than beef.

2. Can I make empanada dough ahead of time?
Yes! You can make the dough up to two days in advance. Wrap it tightly in plastic wrap and refrigerate. Once it has rested, it will be easier to roll out.

3. What can I substitute for raisins in the filling?
If you’re not a fan of raisins, you can substitute them with dried cranberries or chopped apricots or even skip them entirely for a more savory filling.

4. How do I reheat leftover empanadas?
To reheat, place the empanadas in a 350°F (175°C) oven for about 10-12 minutes to crisp them up. You can also reheat them in a skillet with a little oil for a few minutes on each side.

5. Can I freeze cooked empanadas?
While it’s better to freeze them uncooked, you can also freeze cooked empanadas. Let them cool completely, then wrap them tightly and store them in a freezer-safe bag. Reheat them in the oven to restore their crispiness.

Now you’re ready to make these delicious beef empanadas! Enjoy!