Beef Empanadas Recipe

Introduction

These beef empanadas are savory pockets of deliciousness, filled with a flavorful blend of seasoned ground beef, vegetables, and optional cheese. Perfect as a snack or a meal, they offer a satisfying crispy crust and a hearty filling that will delight any home-cooked meal enthusiast.

Ingredients

• 1 cup water
• 1 1/2 sticks (170 grams) unsalted butter
• 2 3/4 cups (349 grams) all-purpose flour
• 2 teaspoons fine sea salt
• Pinch of paprika
• 3 tablespoons olive oil, divided
• 1 pound ground beef (85-90% lean)
• 1 small yellow onion, peeled and minced
• ½ red bell pepper, cored, seeded, and finely diced
• ½ green bell pepper, cored, seeded, and finely diced
• ½ cup frozen peas
• 2 cloves garlic, finely minced
• 1 teaspoon oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• ¼ cup beef broth
• 1-2 tablespoons tomato paste, to preference
• 1 small russet potato, peeled, finely diced, and boiled
• 3 scallions, trimmed and chopped
• 1/2 cup shredded monterey jack cheese (or Mexican blend cheese), optional
• 1 egg
• 3 tablespoons water

Instructions

1. Step 1: Make the dough by melting butter into water over medium heat in a saucepan. In a large bowl, whisk together flour, salt, and paprika. Make a well in the flour and pour in a little of the warm butter mixture, mixing with your fingertips into a wet paste. Add the remaining liquid and knead by hand until you have a wet, oily dough. Wrap in plastic and refrigerate for at least 2 hours.
2. Step 2: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
3. Step 3: Make the filling by heating 2 tablespoons of olive oil in a skillet over medium heat. Brown the ground beef until cooked through, about 10 minutes. Remove beef with a slotted spoon and set aside, reserving drippings.
4. Step 4: Using the remaining tablespoon of olive oil plus 2 tablespoons of reserved drippings, sauté the onion until translucent, about 10-15 minutes. Add the diced bell peppers, peas, garlic, and all seasonings (oregano, sea salt, paprika, red pepper flakes, white pepper, cumin).
5. Step 5: Deglaze the pan with ¼ cup beef broth, then stir in 1-2 tablespoons tomato paste according to taste. Mix the beef and boiled potatoes into the filling. Remove from heat.
6. Step 6: Assemble the empanadas by dividing the chilled dough into golf-ball sized pieces. Roll each into a 5-inch diameter circle about 1/4 inch thick on a lightly floured surface.
7. Step 7: Place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon chopped scallions and sprinkle lightly with cheese if using. Brush one half edge with egg wash and fold the dough over to form a half-moon. Seal edges firmly and crimp with a fork.
8. Step 8: Place empanadas on the prepared baking sheet. Beat the egg with water and brush the tops of the empanadas with this egg wash.
9. Step 9: Bake empanadas for about 20 minutes, or until golden brown. Serve warm.

Tips & Variations

• For a vegetarian version, replace ground beef with cooked lentils or chopped mushrooms for a similar texture and rich flavor.
• If you prefer a crispier crust, chill the empanadas in the fridge for 15 minutes before baking.
• Feel free to swap monterey jack cheese with mozzarella or cheddar for different melty textures and tastes.
• Boiling the diced potatoes beforehand ensures they cook evenly within the filling and contribute a creamy texture.

Storage

Store leftover empanadas in an airtight container or wrapped in plastic wrap in the refrigerator for up to 3 days. To freeze, wrap each empanada individually in plastic and place in a resealable bag or airtight container; they keep well for up to 3 months. Reheat frozen or refrigerated empanadas in a 300°F oven or toaster oven for about 10 minutes until warmed through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before assembling empanadas. Just keep it tightly wrapped to prevent drying out.

Can I fry the empanadas instead of baking?

Absolutely. Fry empanadas in hot oil until golden brown and crisp, about 3-4 minutes per side. Baking is a lighter option, but frying adds a delicious crunch.

Beef Empanadas Recipe

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4.8 from 85 reviews

These homemade Beef Empanadas feature a tender, buttery dough filled with a flavorful mixture of ground beef, sautéed vegetables, spices, and optional cheese. Baked to golden perfection, these savory hand pies are perfect for appetizers, snacks, or a satisfying meal. The recipe includes making a rich dough, preparing a spiced beef filling with vegetables and potatoes, assembling, and baking to a crisp finish.

• Author: Lily
• Prep Time: 20 minutes (plus 2 hours chilling)
• Cook Time: 40 minutes
• Total Time: 2 hours 60 minutes (includes chilling)
• Yield: 12 empanadas 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Latin American

Ingredients

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Dough

• 1 cup water
• 1 1/2 sticks (170 grams) unsalted butter
• 2 3/4 cups (349 grams) all-purpose flour
• 2 teaspoons fine sea salt
• Pinch of paprika

Filling

• 3 tablespoons olive oil, divided
• 1 pound ground beef (85-90% lean)
• 1 small yellow onion, peeled and minced
• ½ red bell pepper, cored, seeded, and finely diced
• ½ green bell pepper, cored, seeded, and finely diced
• ½ cup frozen peas
• 2 cloves garlic, finely minced
• 1 teaspoon oregano
• 1 teaspoon fine sea salt
• ½ teaspoon paprika
• ½ teaspoon red pepper flakes
• ½ teaspoon ground white pepper
• ½ teaspoon ground cumin
• ¼ cup beef broth
• 1–2 tablespoons tomato paste, to preference
• 1 small russet potato, peeled, finely diced, and boiled
• 3 scallions, trimmed and chopped
• ½ cup shredded Monterey Jack cheese or Mexican blend cheese (optional)

For Assembly

• 1 egg
• 3 tablespoons water

Instructions

1. Prepare the Dough: In a medium saucepan over medium heat, combine water and unsalted butter, heating until the butter fully melts. In a large bowl, whisk together the flour, sea salt, and paprika, then make a well in the center. Pour a small amount of the warm butter mixture into the well and mix with fingertips to create a wet paste. Add the remaining liquid and knead with your hands until you form a wet, oily dough. Wrap in plastic and refrigerate for at least 2 hours.
2. Preheat the Oven: Set oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
3. Cook the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add ground beef and sauté until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside, reserving 2 tablespoons of drippings in the skillet.
4. Sauté Vegetables: Add the remaining 1 tablespoon olive oil and the 2 tablespoons of beef drippings to the skillet. Add the minced yellow onion and sauté until translucent, about 10-15 minutes. Then stir in diced red and green bell peppers, frozen peas, garlic, oregano, salt, paprika, red pepper flakes, white pepper, and cumin. Cook for a few minutes until vegetables soften.
5. Build the Filling: Deglaze the skillet with ¼ cup beef broth, scraping up any browned bits. Stir in 1-2 tablespoons tomato paste to taste until dissolved. Return the cooked beef and add the boiled diced potato to the filling mixture. Stir well and remove from heat.
6. Assemble Empanadas: Divide the chilled dough into golf-ball sized pieces and roll each into a ball. On a lightly floured surface, roll each ball into a 5-inch diameter circle, about 1/4 inch thick. Place 2 heaping tablespoons of filling into the dough center, add ½ teaspoon scallions, and sprinkle with cheese if using. Brush one half edge border lightly with egg wash (beaten egg and water). Fold dough over to form a half-moon and press edges firmly to seal. Crimp the edges with a fork.
7. Prepare for Baking: Arrange the empanadas on the lined baking sheet. Lightly brush the tops with the egg wash mixture for a golden finish.
8. Bake: Bake in the preheated oven for about 20 minutes, or until the empanadas are puffed and golden brown.
9. Serve and Store: Serve warm. Refrigerate leftovers wrapped in plastic or in an airtight container for up to 3 days. Freeze cooked empanadas in resealable bags or airtight containers for up to 3 months. To reheat, warm in a 300°F oven or toaster oven for about 10 minutes.

Notes

• For a spicier filling, increase the red pepper flakes to taste.
• The cheese is optional but adds a creamy texture and flavor.
• Boil the diced russet potato just until tender to avoid mushy filling.
• Chilling the dough is essential for easier handling and better texture.
• Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
• Leftover cooked empanadas freeze well and reheat nicely in the oven.

Keywords: beef empanadas, baked empanadas, Latin American snack, ground beef pastry, savory hand pies