Easy homemade beef empanadas are perfect when you want a warm, handheld meal that feels both simple and satisfying. The filling cooks slowly with spices until rich and savory, while the dough stays tender and light. Once baked, the golden crust and flavorful beef inside make them hard to resist.
Why you’ll love this recipe
- rich, well-seasoned beef filling
- tender homemade dough
- great for dinner, snacks, or leftovers
Difficulty: Medium
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 10–12 empanadas
More ideas: Easy Slow Cooker BBQ Pulled Pork Sandwiches
Easy Rustic Tomato Eggs with Avocado Toast
Ingredients
Ingredient Notes & Substitutions
- no ground beef → ground turkey or chicken works well
- no smoked paprika → regular paprika with a pinch of chili powder
- no butter → use cold vegetable shortening
- no tomato paste → use thick tomato sauce but simmer the filling longer
Instructions
- Heat a large pan over medium heat and add the chopped onion. Cook slowly for about 4–5 minutes until soft and slightly translucent.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground beef and cook while breaking it apart with a spoon. Continue cooking until the meat is browned and no longer pink.
- Sprinkle in the cumin, smoked paprika, oregano, salt, and black pepper. Stir well so the spices coat the meat evenly.
- Tip: Let the spices cook in the pan for about 30 seconds to deepen their aroma.
- Add the tomato paste and stir it into the beef mixture.
- Pour in the water and reduce the heat slightly. Let the filling simmer gently for about 5–7 minutes until thick and concentrated.
- Transfer the filling to a bowl and allow it to cool completely before assembling the empanadas.
- Tip: A warm filling can soften the dough and make sealing difficult.
- In a large bowl, mix the flour and salt.
- Add the cold cubed butter and rub it into the flour with your fingers until the mixture looks like coarse crumbs.
- Slowly add the cold water while mixing until the dough comes together into a soft ball.
- Wrap the dough and let it rest at room temperature for about 20 minutes.
- Tip: Resting relaxes the gluten and makes the dough easier to roll.
- Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.
- Roll the dough on a lightly floured surface until thin, about 2–3 mm thick.
- Cut circles about 10–12 cm wide using a bowl or cutter.
- Place a spoonful of the cooled beef filling onto one half of each circle.
- Fold the dough over the filling to form a half-moon shape.
- Press the edges firmly to seal, then crimp with a fork.
- Arrange the empanadas on the baking tray and brush the tops with beaten egg.
- Bake for 18–22 minutes until golden brown and crisp on the edges.
- Let them cool for a few minutes before serving.
Common Mistakes
Overfilling the empanadas
Too much filling can cause them to burst during baking.
Use about one tablespoon of filling per pastry.
Skipping the dough rest
Resting helps the dough roll out easily and prevents shrinking.
Give the dough at least 20 minutes to relax.
Under-seasoning the meat
Empanadas depend on a flavorful filling.
Taste the mixture before cooling and adjust salt if needed.
FAQ
Can I freeze empanadas before baking?
Yes. Freeze them on a tray first, then store in a bag and bake directly from frozen.
Can I fry these instead of baking?
Yes, fry them in hot oil until golden and crisp.
How do I keep the empanadas sealed?
Press the edges firmly and crimp with a fork or twist the edge slightly.
Serving Suggestions
- Serve with a simple tomato salsa or chimichurri sauce.
- Add a fresh salad with lime dressing to balance the rich filling.
I always make a few extra because these tend to disappear from the table faster than expected.
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