These homemade beef empanadas are perfect when you want something warm, simple, and really satisfying. The filling cooks down with spices until it’s rich and full of flavor, while the dough stays soft and light. Once they’re baked and golden, with that savory beef inside, they’re honestly hard to stop eating.
Difficulty: Medium
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 10–12 empanadas
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Ingredients
Ingredient Notes & Substitutions
If you don’t have ground beef, ground turkey or chicken works just as well and keeps things a bit lighter. If you’re out of smoked paprika, regular paprika with a small pinch of chili powder gives a similar vibe.
No butter? You can use cold vegetable shortening instead — it still gives you a nice, tender dough. And if you don’t have tomato paste, just use a thicker tomato sauce and let the filling cook a bit longer so it reduces and gets that same richness.
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
One easy mistake is overfilling them. It’s tempting, but too much filling can make them burst while baking. About a tablespoon per empanada is just right.
Another thing people skip is letting the dough rest. It really helps — the dough becomes easier to roll out and won’t shrink as much. Try to give it at least 20 minutes.
And don’t forget to season the meat properly. The filling is where all the flavor is, so it’s worth tasting it before it cools and adjusting the salt if needed.
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