Beef Empanadas

There’s a unique magic that happens in my kitchen when I decide to make Beef Empanadas. The aroma of savory beef, onion, and spices sizzling in the pan instantly transports me back to family gatherings, where these golden pockets of joy were always the star of the table. It’s a sensory experience I cherish—the buttery, flaky crust giving way to a rich, juicy filling. It’s the kind of comfort food that rivals even our most beloved weeknight dinners, like my family’s favorite beef enchiladas.

Why This Dish is a Go-To in My Kitchen

What I adore about this recipe is how it transforms simple ingredients into something truly special without being overly complicated. With a prep time of just 45 minutes and a cook time of 25 minutes, it’s the perfect weekend project. The homemade dough, made with staples like all-purpose flour and unsalted butter, comes together beautifully, creating a tender, flaky crust that’s worlds away from store-bought versions. It’s a recipe that feels both impressive and completely achievable for a wonderful dinner.

Ingredient Notes for Classic Baked Beef Empanadas

The heart of this dish lies in its filling. I always use lean ground beef for a rich flavor without excess grease. The pimento-stuffed green olives are my non-negotiable ingredient; they add a briny, salty bite that perfectly cuts through the richness, a flavor combination that inspires other meals like a Taco Rice Bowl.

Reda

Classic Baked Beef Empanadas

These classic baked beef empanadas feature a flaky, buttery crust wrapped around a rich and savory ground beef filling, seasoned with traditional Latin spices. Perfect as a hearty appetizer, main course, or a portable snack for any occasion.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 empanadas

Course: Appetizer, Main Course, Snack

Cuisine: Argentinian, Latin American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

For the Empanada Dough

• 3 cups all-purpose flour plus more for dusting
• 1 tsp salt
• 1/2 cup unsalted butter 1 stick, cold and cubed
• 1 large egg
• 1/2 cup ice water
• 1 tbsp white vinegar

For the Beef Filling (Picadillo)

• 1 tbsp olive oil
• 1 medium yellow onion finely chopped
• 1/2 red bell pepper finely chopped
• 3 cloves garlic minced
• 1 lb ground beef 85/15 lean
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp salt or to taste
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1/4 cup beef broth
• 1/2 cup pimento-stuffed green olives chopped

For the Egg Wash

• 1 large egg lightly beaten
• 1 tbsp water

Equipment

• Large skillet
• Mixing Bowls
• Rolling Pin
• Baking Sheets
• Pastry brush

Method

 

Make the Empanada Dough

1. In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. In a small bowl, whisk together the egg, ice water, and white vinegar. Pour the wet ingredients into the flour mixture and mix with a fork until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead gently 2-3 times until it just comes together. Do not overwork. Form into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Beef Filling

1. While the dough chills, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and red bell pepper and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease from the pan.
3. Stir in the smoked paprika, cumin, oregano, salt, and pepper. Cook for 1 minute until the spices are fragrant. Stir in the tomato paste and beef broth.
4. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 5-8 minutes. The filling should be moist but not wet.
5. Remove from the heat and stir in the chopped green olives. Set aside and allow the filling to cool completely before assembling the empanadas. This is crucial to prevent the dough from becoming soggy.

Assemble and Bake the Empanadas

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out discs. Reroll the scraps as needed. You should get about 16 discs.
3. In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash.
4. Place about 2 tablespoons of the cooled beef filling onto one half of each dough disc, leaving a 1/2-inch border.
5. Lightly brush the edges of the dough with water or the egg wash. Fold the dough over the filling to create a half-moon shape. Press the edges to seal, then use the tines of a fork to crimp the edges firmly.
6. Place the assembled empanadas on the prepared baking sheets. Brush the tops with the remaining egg wash and use a knife to cut a small slit in the top of each to allow steam to escape.
7. Bake for 20-25 minutes, or until the crust is deep golden brown and puffed. Let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool slightly before serving.

Notes

Time-Saving Tip: You can use store-bought empanada discs (discos) to save time. Look for them in the freezer section of most grocery stores.
Make-Ahead: The beef filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Unbaked, assembled empanadas can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.
Storage: Store leftover baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5-7 minutes for best results.

Bringing It All Together in My Kitchen

My process for these empanadas is a comforting ritual that I’ve broken down into three simple stages. First, I focus on the dough, bringing the butter, flour, and ice water together until it’s just right, then letting it chill. While it rests, I prepare the beef filling, simmering it with garlic, peppers, and spices until my kitchen smells absolutely divine. Finally comes the best part: assembling each empanada, a process as satisfying as making my favorite stuffed bell peppers.

My Tips for the Perfect Outcome

• Chill Everything: Ensure your dough, and especially your filling, are completely cold before assembling.
• Don’t Overfill: Use about two tablespoons of filling per empanada to prevent them from bursting open.
• Seal Tightly: Press the edges firmly with a fork to create a secure seal.
• Golden Finish: An egg wash is my secret for that beautiful, shiny, golden-brown crust.

How I Serve and Store This Dish

I love serving these beef empanadas warm from the oven, often with a side of chimichurri sauce for a fresh, herby kick. They make a fantastic dinner alongside a simple green salad. Leftovers are rare in my house, but they store wonderfully in an airtight container in the refrigerator for up to three days. I find they are just as delicious as when I prepare my pepper steak. To reheat, I just pop them in the oven or an air fryer to bring back that perfect crispy texture.

Faq 1 Can I make the empanada dough ahead of time?

Yes, absolutely! I often make the dough up to two days in advance and keep it tightly wrapped in the refrigerator. Just let it sit at room temperature for about 10-15 minutes before you plan to roll it out for easier handling.

Faq 2 How do I prevent my empanadas from getting soggy?

The most important step is to let your beef filling cool completely before you begin assembling. A warm filling will create steam inside the dough, which is the number one cause of a soggy bottom. A little patience here goes a long way!

Faq 3 Can I use a different meat for the filling?

Of course! While I personally love the classic taste of ground beef, this recipe is incredibly versatile. Ground turkey, chicken, or even pork would work beautifully as a substitute. Just be sure to cook it thoroughly and season it well.

Faq 4 Are these empanadas freezer-friendly?

Yes, they freeze exceptionally well. I recommend freezing them unbaked. Simply place the assembled empanadas on a baking sheet in a single layer until solid, then transfer them to a freezer-safe bag. You can bake them directly from frozen when ready.

My Final Thoughts

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. It’s more than just a meal; it’s a chance to create something wonderful with your own hands. If you try making these baked beef empanadas, I’d absolutely love to hear what you think in the comments below!