Name: Beef Empanadas Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2.5 cups all-purpose flour; 0.5 teaspoon salt; 0.75 cup unsalted butter, cold and cubed; 0.5 cup ice water; 1 pound ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 0.5 cup diced tomatoes; 0.25 cup pimento-stuffed green olives, chopped; 0.5 teaspoon ground cumin; 0.25 teaspoon dried oregano; 0.125 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 large egg; 1 tablespoon water

You know, some recipes just *feel* like home, don’t they? For me, that’s exactly how I feel about these beef empanadas. They’re not just food; they’re little pockets of pure comfort, brimming with a savory, spiced filling that just makes your soul happy. I remember my grandmother making these for every family gathering, the kitchen filling with that incredible aroma of toasted dough and seasoned meat. They were always the first thing to disappear, and I swear, even the pickiest eaters in our family would gobble them up without a second thought. If you’ve ever had a craving for something truly satisfying, something that feels like a warm hug on a plate, then you’re going to adore this beef empanadas recipe. It’s a classic for a reason, and honestly, once you try them, you’ll understand why they’re a staple in so many homes, just like they are in mine.

What is a beef empanada?

So, what exactly are beef empanadas? Think of them as savory turnovers, little golden-brown pockets of deliciousness. The name “empanada” comes from the Spanish word “empanar,” which basically means “to bread” or “to wrap in pastry.” And that’s precisely what we’re doing here! We’re taking a flavorful, hearty beef filling and wrapping it up snugly in a tender, flaky dough. They’re incredibly versatile – you can have them as a main dish, a snack, or even part of a larger appetizer spread. Unlike a pie, where the filling is exposed, empanadas are completely enclosed, making them perfect for on-the-go eating or for packing in lunchboxes. It’s this simple, perfect encapsulation of flavor that makes them so utterly irresistible.

Why you’ll love this recipe?

Oh, where do I even start with why you’re going to fall head over heels for this beef empanadas recipe? First off, the flavor is just out of this world. We’re talking about a rich, slow-cooked beef filling that’s seasoned with a beautiful blend of spices – not too spicy, but just enough to give it a warm, inviting kick. It’s got a hint of sweetness from onions and peppers, and a depth of flavor that’s truly addictive. And the dough? It’s surprisingly easy to make, and bakes up to be this wonderfully tender, slightly crisp shell that’s the perfect vessel for all that goodness inside. What I love most is how forgiving this recipe is. Even if you’re not a seasoned baker, you can absolutely nail these. Plus, they’re incredibly budget-friendly. Using GROUND BEEF is economical, and the other ingredients are pantry staples. They’re also fantastic for making ahead – you can freeze them before baking and just pop them in the oven whenever you need a quick, delicious meal. They’re like my secret weapon for busy weeknights when everyone’s starving and I need something impressive but easy. My kids devour them, my husband always asks for seconds, and when friends come over, they’re always a huge hit. They truly are the perfect balance of simple, satisfying, and spectacularly delicious.

How do you make a beef empanada?

Quick Overview

Making these amazing beef empanadas is actually simpler than you might think! The process involves two main parts: preparing the flavorful beef filling and then assembling and baking the empanadas themselves. We’ll sauté some aromatics, brown the beef, and simmer it all in a savory broth until it’s incredibly tender and flavorful. While that’s happening, we’ll whip up a simple, buttery dough that’s easy to work with. Then, it’s all about rolling out the dough, spooning in that glorious beef filling, folding, crimping, and baking them until they’re golden brown and irresistible. It’s a straightforward process, and the results are so worth it – little parcels of pure joy ready to be devoured!

Ingredients

For the Dough:
What is all-purpose flour? 3 cups.
1 teaspoon salt
1 cup cold unsalted butter, cut into cubes
½ cup ice water (you might need a little more or less)

For the Filling:
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1.5 pounds ground beef (80/20 is great for flavor)
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for a little warmth)
½ teaspoon dried oregano
½ cup beef broth
¼ cup chopped pimento-stuffed green olives (optional, but so good!)
2 hard-boiled eggs, chopped (optional, adds a lovely texture)
Salt and freshly ground Black Pepper to taste

For the Egg Wash:
1 large egg, beaten with 1 tablespoon water

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 400°F (200°C). While the oven is heating up, grab a couple of large baking sheets and line them with parchment paper. This is a lifesaver for easy cleanup and it prevents anything from sticking. Set these aside; they’ll be where our beautiful empanadas bake.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the 3 cups of all-purpose flour and 1 teaspoon of salt. This just ensures that the salt is evenly distributed throughout the dough, which is super important for good flavor. Give it a good mix so everything is well combined. This is the base of our wonderful pastry!

Step 3: Mix Wet Ingredients

Now, for the fat! Add the 1 cup of cold, cubed unsalted butter to the flour mixture. You can use your fingertips, a pastry blender, or even a food processor on a pulse setting to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Those little butter bits are key to creating flaky layers in our dough. Once you have that texture, gradually add the ice water, about a tablespoon at a time, mixing gently with a fork until the dough just starts to come together. You might not need all the water, or you might need a tiny bit more – the key is to stop when the dough forms a shaggy mass but isn’t sticky.

Step 4: Combine

Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Don’t knead it excessively; we don’t want to develop the gluten too much, as that can make the pastry tough. Just gather it into a disc, wrap it tightly in plastic wrap, and pop it into the refrigerator for at least 30 minutes. This chilling time is crucial; it lets the gluten relax and the butter firm up again, making the dough much easier to handle and ensuring a flaky crust.

Step 5: Prepare Filling

While the dough is chilling, let’s make that incredible filling. Heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant – don’t let it burn! Now, add the 1.5 pounds of ground beef to the skillet. Break it up with your spoon and cook until it’s browned all over. Drain off any excess grease, leaving just a little for flavor. Stir in the cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for another minute, letting those spices toast and become really aromatic. Pour in the ½ cup of beef broth, scraping up any browned bits from the bottom of the pan. Bring it to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the sauce has thickened and the beef is tender. Stir in the chopped pimento-stuffed olives and chopped hard-boiled eggs (if using). Season generously with salt and freshly ground Black Pepper to taste. Let the filling cool completely. This step is important – a hot filling will make the dough difficult to work with.

Step 6: Layer & Swirl

Once the dough has chilled and the filling is cool, it’s time to assemble! Lightly flour your work surface. Divide the dough into two equal discs. Take one disc and roll it out thinly, about ⅛-inch thick. Use a round cutter (about 5-6 inches in diameter) to cut out circles. You can also use a bowl or a large biscuit cutter for this. Gather the scraps, re-roll them, and cut out more circles until you’ve used up all the dough. Repeat with the second disc. Now, take one dough circle and spoon about 2-3 tablespoons of the cooled beef filling onto one half of it, leaving a border around the edge. It’s important not to overfill them, or they’ll be difficult to seal. Lightly moisten the edge of the dough with a little water or egg wash. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. Then, use a fork to crimp the edges, creating that classic, decorative seal. This also ensures they won’t leak during baking. You can also use a special empanada crimper if you have one! Repeat this with all the dough circles and filling. Place the filled empanadas onto your prepared baking sheets.

Step 7: Bake

Once all your empanadas are assembled and ready to go, brush the tops generously with the egg wash. This will give them that beautiful golden-brown, shiny finish. You can score the tops lightly with a knife if you like, to let some steam escape, but it’s not strictly necessary. Bake in your preheated oven at 400°F (200°C) for 20-25 minutes, or until they are puffed up and a deep golden brown. Keep an eye on them, as oven temperatures can vary!

Step 8: Cool & Glaze

Once they’re perfectly golden and smell amazing, carefully remove the empanadas from the oven. Let them cool on the baking sheets for at least 5-10 minutes before serving. This allows the filling to set slightly and prevents them from falling apart when you take that first delicious bite. The egg wash is your “glaze” here, giving them that lovely sheen and color!

Step 9: Slice & Serve

These beef empanadas are best served warm, but they’re also delicious at room temperature. You can serve them as they are, or with a side of your favorite salsa, Sour Cream, or a simple green salad. They’re perfect for dipping! The flaky pastry and the savory, spiced beef filling create such a satisfying combination. Enjoy that first bite – it’s pure comfort!

What to Serve It With

These beef empanadas are practically a meal in themselves, but they pair wonderfully with so many things! For a delightful breakfast, imagine having one alongside a perfectly brewed cup of coffee. The savory notes are a great start to the day, and they’re so much more interesting than just toast. At brunch, they elevate any spread. Serve a few alongside some scrambled eggs, fresh fruit, and maybe even some avocado slices. They look so elegant and homemade, and they’re always a conversation starter. As a dessert? Well, these are savory, but if you’re craving something sweet after dinner, you could always explore sweet empanada variations! But for these savory beauties, think of them as the star of the show. For a truly cozy snack, especially on a chilly evening, these are unbeatable. Serve them warm, maybe with a dollop of cooling Sour Cream or a tangy salsa to cut through the richness. My family loves them with a simple side of black beans and rice, which feels like a complete, hearty meal that transports us right back to my abuela’s kitchen. They’re also fantastic served with a light, fresh salad – the acidity of a vinaigrette really balances the richness of the beef filling.

Top Tips for Perfecting Your Beef Empanadas

Okay, let’s talk about some of those little tricks that make these beef empanadas truly sing. I’ve made these more times than I can count, and through trial and error (and a few less-than-perfect batches!), I’ve learned a thing or two. For the filling, using ground beef with a bit of fat (like 80/20) is really important. It makes the filling much more flavorful and prevents it from tasting dry. Don’t skip the step of letting the filling cool completely before assembling. I learned this the hard way – trying to work with warm filling made the dough sticky and difficult to seal, leading to some unfortunate leaks! When you’re mixing the dough, remember that “less is more.” Overworking it will result in tough pastry, and nobody wants that. Just bring it together until it’s cohesive. Those little bits of butter visible in the dough are your friends; they create steam pockets that puff up and make the pastry delightfully flaky. For the filling, if you like a bit of a kick, don’t be afraid to add a pinch more cayenne or even a finely chopped jalapeño to the onions. And the olives? They add this wonderful salty, briny burst that cuts through the richness. If you’re not a fan of olives, you can absolutely leave them out, but I highly recommend trying them! When sealing the empanadas, make sure to press firmly with the fork. This ensures a good seal and gives you that classic look. If your dough feels too sticky to work with, just pop it back in the fridge for another 10-15 minutes. It’s better to work with slightly chilled dough than dough that’s falling apart. For the egg wash, make sure you get a nice, even coating for that beautiful golden color. And finally, remember that every oven is a little different, so keep an eye on your empanadas during baking. They should be a deep golden brown, not pale, and definitely not burnt!

Storing and Reheating Tips

The beauty of these beef empanadas is that they’re just as delicious the next day, and they store and reheat like a dream! If you have any leftovers, let them cool completely before storing. For room temperature storage, they’re generally good for about 2 hours. After that, it’s best to get them into the refrigerator. To store them in the refrigerator, place them in an airtight container or wrap them tightly in plastic wrap or foil. They’ll stay fresh and delicious for up to 3-4 days. When you’re ready to reheat them, I find the best method is in the oven. Preheat your oven to around 350°F (175°C) and place the empanadas on a baking sheet. Warm them for about 10-15 minutes, or until they’re heated through and the pastry is crisp again. This method really helps retain that lovely flaky texture. You can also reheat them in a toaster oven or even an air fryer for a few minutes until warmed through. If you’re in a real pinch, the microwave works, but the pastry can become a bit soft. For freezing, these are fantastic! You can freeze them either before or after baking. If freezing before baking, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 2-3 months. To bake from frozen, just add a few extra minutes to the baking time. If you’ve frozen baked empanadas, let them thaw in the refrigerator overnight and then reheat using the oven method described above. I usually wait to add the egg wash until right before baking if I’m freezing them unbaked. It gives them that fresh-baked look!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can create a delicious gluten-free version. For the dough, you’ll want to use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, so add it gradually until you reach a similar shaggy dough consistency. Some people also have success with a blend of rice flour, tapioca starch, and almond flour. For the filling, it’s naturally gluten-free as long as you ensure your beef broth doesn’t contain any gluten additives. The texture of gluten-free pastry can be a little different, often a bit more crumbly, but it will still be wonderfully tasty!

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! It’s a beef empanada recipe. Perhaps you’re thinking of a different recipe? If you *were* making something with zucchini, whether you peel it is usually a matter of preference. For recipes where the zucchini is grated and mixed into batter (like zucchini bread or muffins), leaving the skin on is generally fine and adds nutrients and color. For other applications, like sautéing, peeling can sometimes lead to a more tender result, but it’s rarely essential.

Can I make this as muffins instead?

This specific recipe is for traditional empanadas with a pastry dough. While you *could* adapt the filling for a muffin recipe, the pastry dough here wouldn’t translate well into muffin batter. Empanadas rely on that flaky, folded pastry for their signature texture and shape. If you’re looking for a savory muffin, I’d recommend finding a dedicated savory muffin recipe that uses a different base batter.

How can I adjust the sweetness level?

The sweetness in this beef empanada recipe comes primarily from the onions caramelizing as they cook and any optional additions like a touch of sugar in the filling if desired. The dough itself isn’t sweetened. If you prefer a sweeter filling, you can add a teaspoon or two of sugar when you sauté the onions, or a tablespoon of brown sugar along with the beef broth. Just be careful not to overdo it, as the goal is a savory filling with just a hint of sweetness to balance the spices.

What can I use instead of the glaze?

The “glaze” here is actually an egg wash, which gives the empanadas a beautiful golden-brown color and shine. If you can’t use an egg or want a different finish, you have a few options! You can brush them with a little milk or melted butter before baking for a nice sheen. For a truly different touch, you could dust them with a sprinkle of coarse salt or even some sesame seeds after applying the egg wash or milk for extra texture and visual appeal. Some people even skip the wash entirely and they still turn out beautifully golden from the butter in the dough.

Final Thoughts

There you have it – my cherished beef empanadas recipe, shared straight from my kitchen to yours! I really hope you give these a try. They’re more than just a recipe; they’re a little piece of culinary tradition that brings so much warmth and joy to the table. That perfectly spiced, savory beef filling encased in a tender, flaky pastry is just pure comfort food at its finest. Whether you’re looking for a satisfying weeknight dinner, a crowd-pleasing appetizer, or just a delicious treat to brighten your day, these empanadas are an absolute winner. They’re proof that incredible flavor doesn’t have to be complicated. If you love this, you might also enjoy my recipes for [Link to another relevant recipe, e.g., Chicken Pot Pie or Savory Scones]. I can’t wait to hear how your beef empanadas turn out! Please leave a comment below and share your experience, or even your own special tips. Happy baking, and enjoy every single bite!

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Beef Empanadas Recipe

Deliciously savory baked beef empanadas, perfect for a party appetizer or a satisfying meal. Flaky pastry filled with seasoned ground beef and vegetables.

Prep : 10 Total : 25 minutes

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Ingredients

Empanada Dough

2.5 cups all-purpose flour
0.5 teaspoon salt
0.75 cup unsalted butter, cold and cubed
0.5 cup ice water

Beef Filling

1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
0.5 cup diced tomatoes
0.25 cup pimento-stuffed green olives, chopped
0.5 teaspoon ground cumin
0.25 teaspoon dried oregano
0.125 teaspoon cayenne pepper
0.5 teaspoon salt
0.25 teaspoon black pepper

Egg Wash

1 large egg
1 tablespoon water

Instructions

Make the Dough

In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
Stir in the diced tomatoes, chopped olives, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for another 5-7 minutes, or until the sauce has thickened slightly.
Remove from heat and let the filling cool completely.

Assemble and Bake Empanadas

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 5-6 inch round cutter to cut out circles.
Place about 2-3 tablespoons of the cooled beef filling onto one half of each dough circle. Moisten the edges of the dough with water and fold the other half over to create a half-moon shape.
Crimp the edges with a fork to seal. Cut a small slit in the top of each empanada to allow steam to escape.
Whisk together the egg and water for the egg wash. Brush the tops of the empanadas with the egg wash.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed.
Let cool slightly before serving.