Beef Empanadas Recipe
Let’s talk about Beef Empanadas: the ultimate Latin American comfort food that brings a party to your tastebuds with every bite. Wrapped in golden, flaky pastry and packed with a savory, well-seasoned beef filling, these handheld delights are perfect for gatherings, snacks, or even a quick dinner. Whether you serve them piping hot from the oven or sneak one cold from the fridge (I won’t tell!), Beef Empanadas are irresistibly satisfying and sure to be a hit with friends and family alike.
Ingredients You’ll Need
What I love most about this recipe is how each ingredient plays a crucial role in building layers of flavor and texture for perfect Beef Empanadas. From the aromatic veggies to the bold spices and that buttery crust, every component matters—so let’s get to know them!
- Olive oil: Adds richness and helps sauté the beef and vegetables to perfection.
- Ground beef: The star of the show, bringing hearty, savory goodness to each bite.
- Onion: Finely chopped for a subtle sweetness that balances the spices.
- Garlic: Minced for a punch of aromatic flavor that infuses the whole filling.
- Red bell pepper: Diced small for pops of color and a gentle sweetness.
- Tomato sauce: Helps bind the filling and adds a tangy, luscious depth.
- Ground cumin: Essential for warmth and that signature earthy flavor.
- Smoked paprika: Brings a hint of smokiness that makes the filling irresistible.
- Chili powder: Adds just a touch of heat to wake up your tastebuds.
- Salt: Enhances all the other flavors—don’t skip it!
- Black pepper: For a little bit of bite and balance.
- Green olives (optional): Chopped for a briny, salty kick that’s traditional in many Beef Empanadas.
- Cheddar or Monterey Jack cheese (optional): For a melty, luscious surprise inside each empanada.
- Empanada dough discs or puff pastry: The flaky, golden wrapping that makes these pastries so crave-worthy.
- Egg (beaten): Brushed on top for that gorgeous, shiny golden finish.
How to Make Beef Empanadas
Step 1: Sauté the Beef and Veggies
Start by heating olive oil in a skillet over medium heat. Add the ground beef and cook it until it’s nicely browned, breaking it up into crumbles as it cooks. Once the beef is almost done, toss in the chopped onion, minced garlic, and diced red bell pepper. Sauté everything together for another 3 to 4 minutes, just until the veggies are softened and fragrant.
Step 2: Build the Flavorful Filling
Now it’s time to make that filling sing! Stir in the tomato sauce, ground cumin, smoked paprika, chili powder, salt, and black pepper. Let the mixture simmer for about 5 to 7 minutes so all the flavors can meld together and the sauce thickens up a bit. If you’re using olives and cheese, gently stir those in at the end. Set the filling aside to cool slightly—you don’t want it piping hot when you stuff your empanadas.
Step 3: Fill and Shape the Empanadas
Preheat your oven to 375°F. Take your empanada dough discs or puff pastry rounds and lay them out on a clean surface. Spoon about 1 tablespoon of the cooled beef mixture into the center of each round. Fold the dough over to make a half-moon shape, then press the edges together with a fork to seal them tight. This little step keeps all that delicious filling tucked safely inside as they bake.
Step 4: Bake to Golden Perfection
Arrange your filled empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg to guarantee a glossy, golden crust. Slide them into the oven and bake for about 20 to 25 minutes, or until they’re puffed and beautifully golden brown. Try to let them cool just a bit before digging in—they’ll smell amazing, but trust me, your tongue will thank you!
How to Serve Beef Empanadas
Garnishes
Top your Beef Empanadas with freshly chopped cilantro, a sprinkle of flaky sea salt, or a drizzle of your favorite hot sauce. A dollop of sour cream or a spoonful of salsa verde also adds a refreshing touch that makes every bite pop.
Side Dishes
Pair these empanadas with a simple green salad, a pile of tangy pickled onions, or a bowl of black beans for a satisfying meal. If you want to lean into the Latin American vibe, serve them with rice and plantains for a true feast.
Creative Ways to Present
Beef Empanadas make fantastic party appetizers! Stack them on a rustic wooden board, line them up in a basket with colorful napkins, or serve them tapas-style with a trio of dipping sauces. You can even set up a DIY empanada bar and let everyone pick their own fillings and toppings for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Beef Empanadas left over, just pop them into an airtight container and refrigerate. They’ll stay fresh for up to 3 days. I like to layer them with parchment paper to keep the crust crisp and prevent sticking.
Freezing
Empanadas freeze beautifully, making them the ultimate make-ahead snack! Before baking, arrange the assembled empanadas on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can bake them straight from frozen—just add a few extra minutes to the baking time.
Reheating
To bring your Beef Empanadas back to their just-baked glory, reheat them in a 350°F oven for about 10 minutes. The pastry will crisp up again, and the filling will be perfectly warm. If you’re in a rush, a quick zap in the microwave works, but the crust won’t be as flaky.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are both fantastic substitutes if you want a lighter twist on classic Beef Empanadas. Just keep an eye on seasoning, since these proteins are a bit milder than beef—don’t be shy with the spices.
What if I don’t have empanada dough discs?
No worries at all! Puff pastry or even pie crust cut into 4–5 inch rounds will work beautifully. The texture will be slightly different, but you’ll still get that irresistible golden crunch.
Are Beef Empanadas spicy?
This recipe has just a subtle kick thanks to the chili powder, but it’s pretty mild overall. If you like more heat, feel free to add extra chili powder, a pinch of cayenne, or diced jalapeños to the filling!
Can I deep-fry or air-fry these empanadas?
Yes, you can! Deep-frying gives you a super crisp crust, and air-frying at 350°F for 10–12 minutes is a great healthier alternative that still delivers crunch. Just make sure to seal the edges well, so the filling stays put.
How do I keep the empanadas from opening while baking?
Be sure to seal the edges firmly with a fork, and avoid overfilling the dough. A little egg wash around the edge before pressing can also help the dough stick together and keep your Beef Empanadas beautifully sealed.
Final Thoughts
If you’ve never made Beef Empanadas at home, now is the perfect time to give it a try. These golden, savory pockets are endlessly customizable and always crowd-pleasing. Gather your favorite people, whip up a batch, and get ready for a delicious adventure—your kitchen is about to smell amazing!
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Beef Empanadas Recipe
- Total Time: 45 minutes
- Yield: 12 empanadas 1x
- Diet: Non-Vegetarian
Description
Delicious and savory beef empanadas featuring a seasoned ground beef filling with onions, garlic, bell peppers, and optional olives and cheese, encased in flaky empanada dough and baked to golden perfection. Perfect as appetizers or snacks that are easy to prepare and customizable.
Ingredients
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green olives (optional)
- 1/4 cup shredded cheddar or Monterey Jack cheese (optional)
Dough & Topping
- 1 package (14 oz) empanada dough discs or 1 sheet puff pastry (cut into 4–5 inch rounds)
- 1 egg, beaten (for egg wash)
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks to ensure even cooking and a crumbly texture.
- Sauté Vegetables: Add finely chopped onion, minced garlic, and diced red bell pepper to the beef. Sauté for 3 to 4 minutes until the vegetables become soft and fragrant.
- Add Spices and Simmer: Stir in tomato sauce, ground cumin, smoked paprika, chili powder, salt, and black pepper. Let the mixture simmer for 5 to 7 minutes, allowing the flavors to meld and the filling to thicken.
- Mix in Optional Ingredients: If desired, fold in chopped green olives and shredded cheese to add extra flavor and texture. Allow the filling to cool slightly before assembling.
- Prepare Empanadas: Preheat your oven to 375°F (190°C). Place about 1 tablespoon of the cooled filling in the center of each dough round. Fold over the dough into a half-moon shape and press the edges firmly with a fork to seal.
- Apply Egg Wash and Bake: Arrange the empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg to give a glossy golden finish. Bake for 20 to 25 minutes or until golden brown and crisp.
- Cool and Serve: Remove from the oven and let the empanadas cool for a few minutes before serving to avoid burning. Enjoy as a tasty appetizer or snack.
Notes
- Empanadas can also be air-fried at 350°F for 10–12 minutes for a crisp exterior with less oil.
- Alternatively, deep-fry empanadas until golden brown for a traditional texture.
- Freeze unbaked empanadas on a baking sheet, then transfer to a bag for quick snacks anytime.
- Omit cheese to make the recipe dairy-free suitable for those with lactose intolerance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
