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A plate of golden-brown Beef Empanadas, with one cut open to reveal the savory ground beef filling, served with salsa and a green dip.
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
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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.