Beef Empanadas
These authentic beef empanadas feature a flaky, golden crust wrapped around a savory, spiced beef filling, perfect for parties, snacks, or a fun homemade dinner.
The Ultimate Beef Empanadas Recipe
There is something magical about biting into a warm, flaky empanada and finding a rich, savory beef filling waiting inside. This beef empanadas recipe is the kind of authentic, comforting dish that turns any afternoon in the kitchen into something special. Whether you grew up eating them at family gatherings or you are discovering this empanadas recipe for the very first time, this version delivers all the flavor of the classics with a homemade touch.
This is truly an empanadas recipe easy enough for a weeknight, yet special enough for a party spread. We are talking golden, buttery dough wrapped around seasoned beef, olives, and a hint of smoky paprika. It is the kind of empanadas recipe beef lovers will want to bookmark immediately.
Before we get cooking, the right tools and ingredients make a real difference here. A good rolling pin, a sturdy skillet, and a reliable pastry brush will make shaping and sealing these empanadas so much easier, and they help you get that beautiful golden crust every single time.
What Makes This an Authentic Empanadas Recipe
Traditional empanadas recipe authentic versions rely on a few key elements: a tender, slightly flaky dough, a well seasoned filling, and that signature crimped edge. Our dough uses cold butter and a touch of egg for richness, giving you a crust that bakes up crisp on the outside while staying tender within.
The filling itself draws from classic Latin American traditions, with garlic, cumin, and smoked paprika bringing warmth and depth. Chopped green olives and hard-boiled egg are optional additions, but they are absolutely worth including if you want that truly traditional bite. Interestingly, variations of savory hand pies appear across many cuisines, including African empanadas and African beef empanadas, which often lean into bold spice blends and chili heat, so feel free to experiment once you have mastered the base recipe.
Chef's Tip: Let your beef filling cool completely before assembling. Warm filling will make the dough soggy and much harder to seal properly.
Tips For This Beginner Empanada Cooking Guide
If this is your first time making empanadas, do not worry. This beginner empanada cooking guide breaks everything down into manageable steps. Start by making sure your butter is truly cold when it goes into the flour, since this is what creates those flaky layers. When rolling out the dough, work in batches and keep unused dough chilled so it stays easy to handle.
A few more pointers for smooth homemade empanada preparation:
- Do not overfill. Two tablespoons of filling per empanada is the sweet spot, any more and they will burst open in the oven.
- Seal well. Press the edges firmly with a fork, or use a traditional fingertip fold called repulgue, to prevent leaks.
- Egg wash matters. A beaten egg brushed on top before baking gives you that gorgeous glossy, golden finish.
Ready to make it? Here is the full step-by-step recipe:
Beef Empanadas
These authentic beef empanadas feature a flaky, golden crust wrapped around a savory, spiced beef filling, perfect for parties, snacks, or a fun homemade dinner.
Ingredients
- 3 cups all-purpose flour, plus extra for dusting
- 1/2 cup unsalted butter, cold, cubed
- 1 tsp salt, for the dough
- 1 egg, for the dough
- 1/2 cup cold water, add gradually
- 1 lb ground beef, 80/20 blend recommended
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 3/8 cup green olives, chopped, optional but traditional
- 2 hard-boiled eggs, chopped, optional
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 cup beef broth, to keep filling moist
- 1 egg, beaten, for egg wash
Instruction
In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg and cold water gradually, mixing until a smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, heat a skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
Add the diced onion and garlic to the skillet, cooking until softened and fragrant, about 5 minutes.
Stir in the cumin, smoked paprika, and beef broth. Simmer for 5 minutes until the mixture is thick but not dry.
Remove from heat and fold in the chopped olives and hard-boiled eggs if using. Let the filling cool completely.
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface and cut into 5 to 6 inch circles.
Spoon about 2 tablespoons of filling onto each circle, fold over into a half moon shape, and crimp the edges with a fork or your fingers to seal.
Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg wash.
Bake for 20 to 25 minutes, until deeply golden brown and crisp.
Let cool for a few minutes before serving warm.
Equipment
- Large mixing bowl
- Rolling pin
- Skillet
- Baking sheet
- Pastry brush
- Round cutter or bowl for cutting dough
Notes
Serving, Storing, and Variations
These empanadas are wonderful served warm with a side of chimichurri, salsa criolla, or simply a squeeze of lime. They make a fantastic appetizer for game day, a party platter centerpiece, or even a full meal alongside a simple salad.
For storage, keep baked empanadas in an airtight container in the refrigerator for up to four days. To reheat, pop them in a 350 degree F oven or air fryer for about ten minutes rather than the microwave, which will leave the crust soft instead of crisp.
If you want to prep ahead, assemble the empanadas and freeze them unbaked on a tray until solid, then transfer to a freezer bag for up to three months. When you are ready to bake, there is no need to thaw, just add a few extra minutes to the bake time straight from frozen.
Once you try this recipe, you will understand why so many home cooks turn to empanadas for comfort food that never goes out of style. It is easy to see why this has become one of the most requested recipes for empanadas in kitchens everywhere, simple, satisfying, and endlessly adaptable to your own favorite flavors.
