Beef Empanadas: The Ultimate Guide to Making Delicious Empanadas

Beef Empanadas, those savory, hand-held pockets of deliciousness, are calling your name! Imagine biting into a perfectly golden, flaky crust that gives way to a rich, flavorful filling of seasoned ground beef, onions, peppers, and a medley of spices that dance on your tongue. Are you ready to embark on a culinary adventure that will transport you straight to Latin America?

Empanadas boast a rich history, deeply rooted in the culinary traditions of Spain and Latin America. Believed to have originated in Galicia, Spain, the concept of wrapping savory fillings in dough traveled across the Atlantic with Spanish colonizers, evolving and adapting to local ingredients and flavors in each region. From Argentina to Mexico, Chile to Colombia, every country has its own unique twist on the beloved empanada. They’re more than just food; they’re a symbol of family gatherings, festive celebrations, and shared meals.

What makes Beef Empanadas so irresistible? It’s the perfect combination of textures and tastes. The crispy, buttery crust provides a delightful contrast to the tender, savory filling. They’re incredibly versatile, making them ideal for a quick lunch, a satisfying snack, or even a crowd-pleasing appetizer. Plus, they’re portable and easy to eat, making them a favorite for picnics, parties, and on-the-go snacking. Get ready to learn how to make these delightful treats in your own kitchen!

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup ice water, plus more if needed
• 1 large egg, beaten (for egg wash)
• For the Beef Filling:
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1.5 pounds ground beef (I prefer lean ground beef)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup beef broth
• 1/4 cup raisins (optional, but adds a nice sweetness)
• 1/4 cup green olives, chopped (optional, for a briny flavor)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• 2 hard-boiled eggs, chopped (optional, but traditional)
• For Frying (Optional):
• Vegetable oil, for frying

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold; this will create flaky layers in the empanadas. If you’re using your fingertips, work quickly to prevent the butter from melting.
3. Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the dough tough. You want a shaggy dough that holds its shape when pressed together.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out.

Making the Beef Filling:

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Cook the Bell Peppers: Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes. The bell peppers add a nice sweetness and texture to the filling.
3. Brown the Ground Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody wants greasy empanadas!
4. Add Spices: Stir in the cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another minute until fragrant. The spices really bloom when heated, adding depth of flavor to the filling.
5. Simmer the Filling: Add the diced tomatoes (undrained), beef broth, raisins (if using), green olives (if using), tomato paste, and Worcestershire sauce to the skillet. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer the filling simmers, the more the flavors will meld together. You want the sauce to thicken slightly.
6. Cool the Filling: Remove the skillet from the heat and let the filling cool completely. This is important because a hot filling will melt the butter in the dough and make the empanadas difficult to handle. Stir in the chopped hard-boiled eggs (if using) once the filling has cooled.

Assembling the Empanadas:

1. Preheat Oven (for Baking): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the empanadas from sticking.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough. You can re-roll the scraps of dough to make more circles, but the dough will become tougher each time you re-roll it, so try to minimize the scraps.
3. Fill the Empanadas: Place about 2 tablespoons of the cooled beef filling in the center of each dough circle. Don’t overfill the empanadas, or they will be difficult to seal.
4. Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal them tightly. This prevents the filling from leaking out during baking or frying. You can also use your fingers to create a decorative edge.
5. Egg Wash (for Baking): Brush the tops of the empanadas with the beaten egg. This will give them a golden-brown color and a shiny finish.
6. Bake (or Fry):
• Baking: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
• Frying: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil, a few at a time, and fry for 3-4 minutes per side, or until golden brown. Remove the empanadas with a slotted spoon and drain on paper towels.
7. Cool and Serve: Let the empanadas cool slightly before serving. They are best served warm.

Tips for Success:

• Keep the Dough Cold: Cold dough is essential for flaky empanadas. Make sure your butter and water are ice-cold, and don’t overwork the dough.
• Don’t Overfill: Overfilling the empanadas will make them difficult to seal and can cause them to burst during baking or frying.
• Seal Tightly: Make sure to crimp the edges of the empanadas tightly to prevent the filling from leaking out.
• Cool the Filling: A hot filling will melt the butter in the dough and make the empanadas difficult to handle.
• Experiment with Fillings: Feel free to experiment with different fillings. Chicken, pork, cheese, and vegetables are all great options.

Variations:

• Spicy Empanadas: Add more cayenne pepper to the filling for a spicier kick. You can also add a chopped jalapeño pepper.
• Cheese Empanadas: Add shredded cheese, such as cheddar, Monterey Jack, or Oaxaca cheese, to the filling.
• Vegetarian Empanadas: Replace the ground beef with cooked lentils, black beans, or vegetables.
• Sweet Empanadas: Fill the empanadas with fruit, such as apples, peaches, or berries, and add sugar and cinnamon.

Serving Suggestions:

• Serve the empanadas with a side of salsa, guacamole, or sour cream.
• They also pair well with a simple salad.
• Empanadas are a great appetizer, snack, or main course.

Storage:

• Refrigerating: Cooked empanadas can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
• Freezing: Unbaked empanadas can be frozen for up to 2 months. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time. You can also freeze baked empanadas. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat them in

  

  Conclusion:

  This Beef Empanadas recipe isn’t just another recipe; it’s a passport to a flavor fiesta! The combination of savory, seasoned beef nestled inside a perfectly golden, flaky crust is simply irresistible. Seriously, from the first bite, you’ll understand why I’m so passionate about these little pockets of deliciousness. They’re the perfect appetizer, a satisfying snack, or even a fun and flavorful light meal. You absolutely have to try them!

  But the best part? These Beef Empanadas are incredibly versatile. While I’ve shared my go-to recipe, feel free to get creative! Want to kick up the heat? Add a pinch of cayenne pepper or a finely chopped jalapeño to the beef mixture. Craving something a little sweeter? A sprinkle of raisins or a touch of brown sugar can add a delightful complexity. For a vegetarian option, swap the beef for seasoned black beans, sweet potatoes, or a medley of roasted vegetables. The possibilities are truly endless!

  Serving Suggestions and Variations:

  * Dipping Sauces: Elevate your empanada experience with a variety of dipping sauces. A classic chimichurri sauce is always a winner, but don’t be afraid to experiment with creamy avocado crema, spicy salsa verde, or even a tangy cilantro-lime dressing.
  * Side Dishes: Serve your Beef Empanadas alongside a fresh and vibrant salad, such as a simple green salad with a citrus vinaigrette or a more substantial Mexican street corn salad. Rice and beans are also a classic and comforting accompaniment.
  * Make-Ahead Magic: These empanadas are perfect for making ahead of time. Assemble them completely, then store them in the refrigerator for up to 24 hours before baking. You can also freeze them for longer storage. Just be sure to thaw them completely before baking.
  * Crust Variations: While I love the traditional pastry crust, you can also use store-bought puff pastry for a quicker and easier option. Or, for a gluten-free alternative, try using a gluten-free pie crust.
  * Baking vs. Frying: While I prefer baking for a healthier option, you can also fry these empanadas for an extra crispy crust. Just be sure to use a neutral oil and fry them until golden brown on all sides.

  I’m confident that once you try this recipe, it will become a staple in your kitchen. The combination of flavors and textures is simply divine, and the versatility of the recipe means you can customize it to your liking. I’ve poured my heart into perfecting this Beef Empanadas recipe, and I can’t wait for you to experience the joy of making and sharing them with your loved ones.

  So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on an empanada adventure! And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your variations. Tag me on social media or leave a comment below. Happy cooking! I am eager to hear how you like this recipe.

  ---

  Beef Empanadas: The Ultimate Guide to Making Delicious Empanadas

  Savory beef empanadas with a flaky crust, filled with a flavorful mixture of ground beef, onions, peppers, spices, and optional additions like raisins, olives, and hard-boiled eggs. Perfect baked or fried!

  Prep Time45 minutes

  Cook Time75 minutes

  Total Time120 minutes

  Category: Appetizer

  Yield: 12-16 empanadas

  Save This Recipe

  Ingredients

  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1.5 pounds ground beef (I prefer lean ground beef)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1/4 cup raisins (optional, but adds a nice sweetness)
  • 1/4 cup green olives, chopped (optional, for a briny flavor)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 hard-boiled eggs, chopped (optional, but traditional)
  • Vegetable oil, for frying

  Instructions

  1. In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold; this will create flaky layers in the empanadas. If you’re using your fingertips, work quickly to prevent the butter from melting.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the dough tough. You want a shaggy dough that holds its shape when pressed together.
  4. Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out.
  5. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  6. Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes. The bell peppers add a nice sweetness and texture to the filling.
  7. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody wants greasy empanadas!
  8. Stir in the cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another minute until fragrant. The spices really bloom when heated, adding depth of flavor to the filling.
  9. Add the diced tomatoes (undrained), beef broth, raisins (if using), green olives (if using), tomato paste, and Worcestershire sauce to the skillet. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer the filling simmers, the more the flavors will meld together. You want the sauce to thicken slightly.
  10. Remove the skillet from the heat and let the filling cool completely. This is important because a hot filling will melt the butter in the dough and make the empanadas difficult to handle. Stir in the chopped hard-boiled eggs (if using) once the filling has cooled.
  11. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the empanadas from sticking.
  12. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough. You can re-roll the scraps of dough to make more circles, but the dough will become tougher each time you re-roll it, so try to minimize the scraps.
  13. Place about 2 tablespoons of the cooled beef filling in the center of each dough circle. Don’t overfill the empanadas, or they will be difficult to seal.
  14. Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal them tightly. This prevents the filling from leaking out during baking or frying. You can also use your fingers to create a decorative edge.
  15. Brush the tops of the empanadas with the beaten egg. This will give them a golden-brown color and a shiny finish.
  16. • Baking: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
      • Frying: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil, a few at a time, and fry for 3-4 minutes per side, or until golden brown. Remove the empanadas with a slotted spoon and drain on paper towels.
  17. Let the empanadas cool slightly before serving. They are best served warm.

  Notes

  • Keep the Dough Cold: Cold dough is essential for flaky empanadas. Make sure your butter and water are ice-cold, and don’t overwork the dough.
  • Don’t Overfill: Overfilling the empanadas will make them difficult to seal and can cause them to burst during baking or frying.
  • Seal Tightly: Make sure to crimp the edges of the empanadas tightly to prevent the filling from leaking out.
  • Cool the Filling: A hot filling will melt the butter in the dough and make the empanadas difficult to handle.
  • Experiment with Fillings: Feel free to experiment with different fillings. Chicken, pork, cheese, and vegetables are all great options.
  • Spicy Empanadas: Add more cayenne pepper to the filling for a spicier kick. You can also add a chopped jalapeño pepper.
  • Cheese Empanadas: Add shredded cheese, such as cheddar, Monterey Jack, or Oaxaca cheese, to the filling.
  • Vegetarian Empanadas: Replace the ground beef with cooked lentils, black beans, or vegetables.
  • Sweet Empanadas: Fill the empanadas with fruit, such as apples, peaches, or berries, and add sugar and cinnamon.
  • Serve the empanadas with a side of salsa, guacamole, or sour cream.
  • They also pair well with a simple salad.
  • Empanadas are a great appetizer, snack, or main course.
  • Cooked empanadas can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
  • Unbaked empanadas can be frozen for up to 2 months. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time. You can also freeze baked empanadas. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat them in the oven or microwave.