Beef Empanadas
Crispy, golden beef empanadas packed with a savory, spiced beef filling. This easy, authentic empanadas recipe is a beginner-friendly guide to making perfect homemade empanadas every time.
The Ultimate Beef Empanadas Recipe
There is something irresistible about a golden, flaky empanada that shatters slightly at the first bite, revealing a savory, spiced beef filling underneath. This beef empanadas recipe is the kind of dish that turns any afternoon into a celebration. Whether you grew up eating them or you are just discovering this beloved handheld pastry, this guide walks you through every step so your empanadas come out perfect, every single time.
Empanadas exist in countless forms across the world. You will find variations in Argentina, Mexico, and even across parts of Africa, each region adding its own spin with different spices, fillings, and folding techniques. This version leans into a classic, authentic empanadas recipe style, with warm cumin, smoked paprika, briny olives, and chopped hard-boiled egg tucked into the filling for that traditional touch. If you are searching for recipes for empanadas that actually deliver on flavor without overcomplicating things, this is the one to bookmark.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy skillet helps the beef filling brown properly instead of steaming, and a good pastry brush ensures an even, glossy egg wash for that beautiful golden crust. These are the products that genuinely help this recipe shine:
What Makes This an Easy Empanadas Recipe
One reason this is such a great empanadas recipe easy enough for beginners is that it relies on store-bought empanada dough discs. You can absolutely make your own dough from scratch, but using pre-made discs, often found in the frozen or refrigerated section near other international ingredients, cuts your prep time dramatically without sacrificing that flaky, tender bite.
The filling itself comes together in one skillet. You will sauté aromatics, brown the beef, season it generously, and let everything simmer down until thick and scoopable. The key is letting the filling cool completely before assembling. Warm filling will soften the dough and make sealing the empanadas nearly impossible.
Chef's Tip: Spread the cooked filling on a baking sheet to cool it faster. This also helps prevent a soggy pocket of steam from forming once the empanadas are sealed and baked.
The Beef Empanadas Filling
This beef empanadas filling strikes a balance between hearty and bright. Ground beef forms the base, but the real character comes from a blend of cumin, smoked paprika, and a whisper of cinnamon that adds warmth without making the dish taste sweet. Chopped green olives bring a briny pop, while hard-boiled egg adds richness and a bit of old-world tradition, a detail you will notice in many South American and even some African beef empanadas recipes, where hearty, protein-packed fillings are the norm.
If you want to put your own stamp on things, this dish is very forgiving. Swap in ground lamb or chicken, add raisins for a touch of sweetness, or toss in diced potatoes to stretch the filling further. This is one of those recipes that rewards a little experimentation once you understand the base technique.
Folding and Sealing Like a Pro
A beginner empanada cooking guide would not be complete without a word on folding. Do not overfill your empanadas, even though it is tempting. About two tablespoons of filling per disc is the sweet spot. Too much filling makes sealing difficult and increases the chance of a blowout in the oven.
Moisten the edge of the dough lightly with water before folding, then press firmly to seal. Crimping with a fork is quick and reliable, but if you want that classic rope-twist edge often seen in homemade empanada preparation, practice folding small sections of the edge over themselves in a repeating pattern. It looks impressive and helps lock in all that delicious filling.
Ready to make it? Here is the full step-by-step recipe:
Beef Empanadas
Crispy, golden beef empanadas packed with a savory, spiced beef filling. This easy, authentic empanadas recipe is a beginner-friendly guide to making perfect homemade empanadas every time.
Ingredients
- 1 lb ground beef, 80/20 blend works best
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon, optional, for warmth
- 3/8 cup green olives, chopped, pitted
- 2 hard-boiled eggs, chopped, optional but traditional
- 1/4 cup beef broth
- 12 empanada dough discs, store-bought or homemade, thawed if frozen
- 1 large egg, beaten, for egg wash
- 2 tbsp vegetable oil, for sautéing, plus more if frying
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly ground
Instruction
Heat vegetable oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and cook for 4 to 5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef, breaking it apart with a spoon, and cook until browned, about 6 to 8 minutes.
Stir in the tomato paste, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 1 minute to bloom the spices.
Pour in the beef broth and simmer uncovered for 5 to 7 minutes, until the mixture thickens and most of the liquid has absorbed.
Remove from heat and stir in the chopped olives and hard-boiled eggs, if using. Let the filling cool completely to room temperature.
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Lay out the empanada dough discs on a clean surface. Spoon about 2 tablespoons of the cooled filling onto the center of each disc.
Moisten the edge of each disc with a little water, fold the dough over the filling to form a half moon, and press the edges to seal.
Crimp the sealed edges using a fork or your fingers to create a decorative rope pattern.
Arrange the empanadas on the prepared baking sheet and brush the tops generously with the beaten egg wash.
Bake for 20 to 25 minutes, until the empanadas are golden brown and crisp.
Let cool for 5 minutes before serving warm.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Fork
- Mixing bowl
Notes
Serving and Storing Your Empanadas
These empanadas are fantastic served warm with a side of chimichurri, a dollop of sour cream, or a simple squeeze of lime. They also make a wonderful appetizer for parties since they can be made ahead and reheated without losing their crisp texture.
To store, keep baked empanadas in an airtight container in the refrigerator for up to four days. For longer storage, freeze unbaked empanadas on a tray until solid, then transfer them to a freezer bag. You can bake them straight from frozen, just add a few extra minutes to the cook time.
However you serve them, these beef empanadas bring bold, comforting flavor in a perfectly portable package, and once you have made a batch, you will understand exactly why this dish has so many devoted fans around the world.
