Why You’ll Love beef empanadas Recipe

These homemade beef empanadas are incredibly satisfying and surprisingly customizable. The buttery pastry is tender yet crisp, and the beef filling is savory and perfectly seasoned. Unlike fried versions, these are baked for a slightly lighter alternative. Plus, the recipe is make-ahead friendly and fun to assemble with family or friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the empanada dough:

All-purpose flour
Salt
Butter (cold and cubed)
Water (warm)

For the beef filling:

Ground beef
Onion
Red bell pepper
Potato (peeled and diced)
Tomato paste
Ground cumin
Chili powder
Salt and pepper
Optional: chopped green olives

Directions

Prepare the dough by combining flour and salt in a bowl. Cut in the butter until crumbly. Add warm water gradually, mixing until a dough forms. Chill in the fridge.
For the filling, cook the ground beef until browned. Add chopped onion, bell pepper, and potato. Stir in tomato paste, cumin, chili powder, salt, and pepper. Cook until the vegetables are soft and the mixture is thick.
Preheat the oven to 375°F (190°C).
Divide the dough into golf-ball-sized pieces. Roll out each piece into a small circle.
Add a spoonful of the filling to the center of each circle. Fold over to form a half-moon, sealing the edges with a fork.
Place empanadas on a baking sheet. Brush with egg wash for a golden crust.
Bake for 20–25 minutes or until golden brown.

Servings and Timing

Servings: 12–15 empanadas
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Variations

Cheese empanadas: Replace the beef filling with a cheese mixture.
Vegetarian: Use mashed potatoes, beans, or sautéed vegetables instead of meat.
Spicy: Add chopped jalapeños or hot sauce to the filling for a kick.

Storage/Reheating

Storage: Keep cooked empanadas in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unbaked empanadas on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.
Reheating: Reheat in a 350°F oven for 10–15 minutes or until heated through.

FAQs

Can I fry these empanadas instead of baking?

Yes, you can deep fry the empanadas until golden, though baking is a healthier option.

Can I make the dough ahead of time?

Absolutely. The dough can be made and refrigerated up to 2 days in advance.

What fillings can I use besides beef?

You can use chicken, pork, cheese, or a mix of vegetables and beans.

How do I prevent empanadas from opening while baking?

Seal them well using a fork and avoid overfilling.

Can I use store-bought dough?

Yes, pie crust or puff pastry can work in a pinch, though homemade dough offers better flavor and texture.

How do I keep empanadas from getting soggy?

Cool the filling completely before assembling to avoid steam softening the dough.

Can I freeze cooked empanadas?

Yes, freeze them in a single layer then reheat in the oven to crisp up.

What’s the best dipping sauce for empanadas?

Try salsa, sour cream, or chimichurri.

Can I make mini empanadas?

Yes, just use smaller dough portions and reduce the baking time slightly.

Are empanadas good for meal prep?

Definitely. Make them ahead, freeze, and bake as needed for a quick meal or snack.

Conclusion

These homemade empanadas are a delightful combination of flaky pastry and savory filling, perfect for any occasion. With endless customization options and a freezer-friendly nature, they’re a practical and tasty addition to your recipe collection.

How to Make Empanadas

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These homemade baked beef empanadas are filled with a rich, savory beef and potato mixture and wrapped in a tender, flaky pastry dough. Easy to customize and make ahead, they’re perfect for appetizers, parties, or meal prepping!

Author: Emily
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 15 empanadas
Category: Appetizer
Method: Baked
Cuisine: Latin American-Inspired

Instructions

Make the dough: Heat water and butter, then mix into flour and salt until a dough forms. Chill.
Cook the beef filling: Sauté onion and garlic, brown beef, add tomato paste, potatoes, and seasonings. Let it simmer.
Assemble: Roll out dough, fill with beef mixture, fold into half-moons, and seal.
Bake: Brush with egg wash and bake until golden.

Notes

Filling is very versatile — try chicken, cheese, or veggie versions.
Dough is easy to work with and can be made ahead.
These are baked, not fried — lighter but still delicious.