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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/beef-empanadas-recipe/