One of my fondest memories growing up is the smell of my abuela’s kitchen on a lazy Sunday afternoon—the aroma of sautéed onions, smoky spices, and golden pastry drifting through the air like a warm hug. Beef empanadas always stole the show, disappearing faster than I could say “más, por favor.” If there’s one thing I’ve learned from those cozy moments, it’s that nothing beats biting into a perfectly crisp empanada with that savory, juicy beef center. Sometimes I compare them to little pockets of happiness, almost like a handheld shepherd’s pie, but way easier to eat on the go. These beef empanadas quickly became my go-to comfort food and a lifesaver when I need something delicious yet fuss-free. Trust me, once you make these, your freezer will thank you.
What is beef empanadas?
Think of beef empanadas as delightful little turnovers filled with a savory meat mix, wrapped in a flaky pastry shell that bakes up golden and crisp. The word “empanada” comes from the Spanish verb “empanar,” which means “to bread” or “wrap in bread.” Essentially, it’s a portable hand pie that’s beloved all across Latin America and Spain, with each region putting its unique spin on the filling and dough. Whether it’s baked or fried, the idea remains the same: a delicious handheld snack that’s as much fun to eat as it is to make. If you’re imagining something that’s like a mixture between a samosa and a calzone but with its own special flair, you’re on the right track. These beef empanadas are hearty, comforting, and so friendly to home cooks that even a beginner can nail them.
Why you’ll love this recipe?
What I love most about this beef empanadas recipe is that it brings together that perfect trifecta: incredible flavor, straightforward prep, and budget-friendly ingredients. The rich, savory beef filling is seasoned just right—with a little smoky paprika, garlic, and a hint of cumin—that will have your taste buds dancing. The pastry isn’t some complicated, fancy dough; it’s tender, flaky, and browns beautifully in the oven without requiring hours of kneading or chilling. I’ve found it’s also super versatile—you can swap the beef for chicken, add some olives or raisins to the filling, or even throw in some chopped chilies if you’re feeling spicy. My kids ask for these empanadas all the time, and they make fantastic lunchbox treats or game-day snacks that vanish in minutes.
Another reason this recipe stands out: it’s cost-efficient. You’re mostly using pantry staples and ground beef cuts that don’t break the bank. Compared to other comfort foods like casseroles or slow-cooker meals, beef empanadas give you a more polished, crowd-pleasing dish without the fuss or cost. Plus, these little pockets are easy to customize or batch-make, so they fit right into busy weeknights or holiday gatherings. If you’re a fan of dishes like savory pot pies or stuffed pastries, you’ll adore how similar yet totally unique this one feels in your hands and on your plate.
How do you make a beef empanada?
Quick Overview
Making these beef empanadas is simpler than you might think. First, you’ll whip up a flavorful beef filling by sautéing onions, garlic, and spices with ground beef. Meanwhile, the dough comes together quickly—just a few pantry staples mixed into a soft, pliable pastry. Then you roll out the dough, fill each round with the beef mixture, fold, and seal the edges. Baking them until they’re perfectly golden is the satisfying final step, releasing that irresistible aroma that fills your kitchen and makes your day better instantly. The whole process is pretty straightforward and doesn’t require fancy equipment or long waits, which is why it’s my go-to when I want something tasty yet uncomplicated.
Ingredients
For the Dough:
- 2 12 cups all-purpose flour – I always sift mine for extra tenderness.
- 1 tsp salt
- ½ cup cold unsalted butter, cut into cubes – key for that flakiness
- 1 large egg
- ⅓ cup ice-cold water, plus extra if needed
- 1 tbsp white vinegar – trust me, it keeps the dough tender and easier to handle
For the Beef Filling:
- 1 lb ground beef (I prefer 80/20 for juiciness)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup green olives, chopped (optional, but adds a nice tang)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes (adjust to your spice tolerance)
- Salt and pepper, to taste
- 2 hard-boiled eggs, chopped (classic addition that makes a difference)
- 2 tbsp tomato paste
- 2 tbsp olive oil or vegetable oil
For the Egg Wash:
- 1 large egg, beaten with 1 tbsp water – gives the empanadas that beautiful golden sheen
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. I always pop the tray in the oven for a couple of minutes to warm it slightly—helps the bottom crisp up faster!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and salt. Then, add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs. This step is essential for a flaky crust—warm butter just won’t cut it. The texture should look sandy but with tiny butter bits visible.
Step 3: Mix Wet Ingredients
In a small bowl, beat the egg with cold water and the vinegar. The vinegar is a little trick I picked up, which helps the dough stay tender without losing strength. Once combined, make a well in the center of the dry mixture and pour in the wet ingredients.
Step 4: Combine
Gently mix with a fork or your hands until the dough just comes together. If it feels too dry, add a teaspoon of cold water at a time. Be careful not to overwork the dough—you want it soft and smooth but still tender. Wrap it in plastic and pop it in the fridge for at least 30 minutes. This resting time helps relax the gluten and makes rolling easier.
Step 5: Prepare Filling
While the dough chills, heat the oil in a skillet over medium heat. Add the onions and cook until translucent, then toss in the garlic and cook for another minute. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Cook until everything melds nicely, about 5 more minutes. Remove from heat and mix in the chopped olives and hard-boiled eggs. Let the filling cool before assembling.
Step 6: Roll & Fill
On a lightly floured surface, roll the dough to a thickness of about 1/8 inch. Use a 4 to 5-inch round cutter or a bowl to cut circles. Spoon about 2 tablespoons of filling onto each circle, leaving edges clear. Fold the dough over to form a half-moon shape and press the edges to seal. I like to do a little fork crimp for that classic empanada look. If the dough resists sealing, a tiny dab of water along the edge works wonders.
Step 7: Bake
Place your empanadas on the prepared baking sheet. Brush each with the egg wash for that shiny golden finish. Bake in the preheated oven for 25-30 minutes or until golden brown, rotating the tray halfway through. You’ll know they’re done when that crust looks perfectly crisp and smells irresistible—it’s hard not to grab one right away.
Step 8: Cool & Serve
Let the empanadas cool on a wire rack for at least 5 minutes. This resting lets the crust firm up and the filling settle. Serve warm, ideally with a tangy chimichurri or your favorite dipping sauce. The contrast between the flaky crust and savory meat inside is exactly why I keep coming back to this recipe.
Step 9: Slice & Enjoy
These empanadas are best devoured whole, but if you want, slicing them in half reveals that gorgeous, steaming filling perfect for a quick bite. They hold together beautifully, so no messy spills—just pure, cozy comfort in every mouthful.
What to Serve It With
For Breakfast: Pair a warm empanada with a robust, freshly brewed café con leche and a side of sweet plantain slices. The gentle sweetness of the plantains contrasts beautifully with the savory beef. I like to serve this on a lazy weekend morning when nobody’s in a rush.
For Brunch: Arrange a platter of beef empanadas with mixed greens tossed in a light vinaigrette, sliced avocados, and maybe a mimosa or fresh orange juice. It’s a simple yet elegant spread that feels fancy without fuss.
As Dessert: While these empanadas are savory, I sometimes whip up a batch with a sweet pumpkin or guava filling afterward. There’s something satisfying about ending a meal with both savory and sweet hand pies.
For Cozy Snacks: Nothing beats these straight from the oven with a glass of chilled homemade lemonade or a cold beer. If friends are over, adding a spicy dipping sauce or even a bit of melted queso turns snack time into a party.
My family has a ritual—straight out of the oven, everyone grabs their empanada, and conversation flows effortlessly. It’s those unpretentious, joyful moments that make this recipe so close to my heart.
Top Tips for Perfecting Your Beef Empanadas
Dough Prep: Always use cold butter and ice-cold water. The cold fat is what creates that flaky texture we all crave. I learned the hard way that warm butter turns the dough into a gummy mess.
Mixing Advice: Don’t overmix the dough or you’ll end up with tough empanadas. Once it comes together, leave it to rest—patience here means flaky crusts.
Filling Tips: Drain any excess liquid from the beef mixture before filling to avoid soggy empanadas. Adding the hard-boiled eggs is my favorite trick—it adds surprising richness and texture.
Sealing & Crimping: Wet the edges just enough to secure the seal. You can crimp with a fork or fold the edges over like a rope pattern—both look great and keep the filling locked in.
Baking Tips: For that golden finish, don’t skip the egg wash! Keep an eye on the oven; sometimes ovens run hotter or cooler, so adjust timing as needed. I usually rotate the tray halfway for even baking.
Glaze Variations: If you want a little extra sparkle, a sprinkle of sesame seeds or a light dusting of smoked paprika on top before baking adds nice flavor and visual appeal. For a dairy-free option, try brushing with olive oil mixed with a pinch of salt.
I once experimented with a beer-infused dough for a fun twist, and it surprisingly added depth to the crust’s flavor—feel free to get creative!
Storing and Reheating Tips
Room Temperature: These empanadas are best enjoyed fresh but can sit covered on the counter for up to 4 hours without losing their charm—just don’t forget the napkins because they’re delightfully flaky.
Refrigerator Storage: Place cooled empanadas in an airtight container and store in the fridge for 3-4 days. To reheat, pop them in a 350°F (175°C) oven for about 10 minutes to crisp back up. A quick zap in the microwave tends to make them soggy, so avoid that if you can.
Freezer Instructions: These freeze exceptionally well! Arrange cooled empanadas in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. They keep well for up to 2 months. Reheat from frozen in the oven at 375°F for 20-25 minutes, flipping halfway through. Trust me, the flaky crust withstands freezing like a champ.
Glaze Timing Advice: Save the egg wash for the initial bake only. If you’re freezing empanadas dough-only or pre-filled, add the glaze before the first bake for that irresistible glossy look.
Frequently Asked Questions
Final Thoughts
Honestly, beef empanadas are one of those recipes that brighten my kitchen and never fail to bring smiles. There’s something so comforting about tender, spiced meat wrapped in golden, flaky dough that feels like a warm hug when you bite in. I hope you find as much joy in creating and sharing these little pockets of deliciousness as my family and I do. Don’t be afraid to customize with your favorite additions or dips—the recipe is forgiving and flexible, just like good friends. If you enjoyed this, why not check out my other savory hand pie recipes or quick weeknight dinners for equally satisfying meals? Happy cooking, and I can’t wait to hear how your beef empanadas turn out—drop me a comment or share your tasty tweaks below!
Beef Empanadas
Ingredients
Main Ingredients
- 8 each Goya empanada discs thawed, found in frozen section
- 1 cup beef picadillo
- 1 each egg white whisked
- 1 teaspoon water
- 1 teaspoon olive oil spray for air fryer basket
Instructions
Preparation Steps
- Spray the air fryer basket generously with olive oil spray to prevent sticking, or line the basket with air fryer parchment paper.
- Place 2 tablespoons of the beef picadillo in the center of each empanada disc. Fold the disc in half and press the edges with a fork to seal. Repeat with remaining discs.
- Whisk the egg white with water and brush the mixture over the top of each empanada to help them brown.
- Air fry empanadas in a single layer at 350°F for 8 minutes, turning halfway through, until golden and crispy. Repeat with remaining batches.
