Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory, spiced beef filling. This easy, authentic empanadas recipe is perfect for beginners and always a crowd-pleaser.
The Ultimate Beef Empanadas Recipe
There is something irresistible about biting into a warm, flaky empanada and finding a savory, spiced beef filling waiting inside. This beef empanadas recipe is one of those dishes that feels special enough for a party but is genuinely simple enough for a weeknight dinner. Whether you grew up eating empanadas at family gatherings or you are discovering them for the first time, this recipe walks you through every step so you end up with golden, crispy, perfectly sealed empanadas every single time.
This version leans into the classic South American style, seasoned with cumin, smoked paprika, and a touch of tomato paste, then finished with chopped olives and hard boiled egg for that authentic, slightly briny bite. If you have been searching for an easy empanadas recipe that still tastes like it took hours of practice, this is it.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy skillet helps the beef brown properly instead of steaming, and good empanada discs (or a reliable pastry brush for that golden egg wash) can make the difference between a soggy empanada and a beautifully crisp one. These are the products that genuinely help this recipe shine:
What Makes This Beef Empanadas Recipe Authentic
Authentic empanadas recipes vary widely depending on the region, but a few things tend to hold true. The filling should be well seasoned, never watery, and the dough should be sturdy enough to hold its shape without turning greasy. This recipe draws from classic Argentine and broader Latin American traditions, though similar techniques show up in African beef empanadas and other global variations, since the concept of a hand-held stuffed pastry travels well across cuisines.
The key is cooking the filling low and slow enough that the flavors concentrate, then letting it cool completely before it touches the dough. Skipping that cooling step is the number one mistake home cooks make.
Chef's Tip: Spread the cooked filling on a baking sheet to cool faster. A warm filling will make the dough sticky and difficult to seal properly.
Building the Perfect Beef Filling
Start by softening onion and bell pepper in a hot skillet, then add garlic just until fragrant. Browning the ground beef thoroughly, rather than just cooking it through, builds a deeper flavor base. Once the tomato paste and spices go in, let them toast for a minute before adding broth. This step is essential in nearly every empanadas recipe beef variation, since it blooms the spices and prevents a raw, dusty taste in the final filling.
Chopped green olives and hard boiled egg are optional, but they are what separates a good empanada from a truly memorable one. The briny olives cut through the richness of the beef beautifully.
Assembling and Sealing
This is the step that intimidates a lot of beginner cooks, but it is easier than it looks. A basic beginner empanada cooking guide really comes down to three things: do not overfill, seal the edges tightly, and crimp with intention.
- Use about 2 tablespoons of filling per disc, no more.
- Press the edges firmly before crimping to remove any trapped air.
- Use a fork for a rustic look, or fold a rope edge for a more traditional finish.
Ready to make it? Here is the full step by step recipe:
Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory, spiced beef filling. This easy, authentic empanadas recipe is perfect for beginners and always a crowd-pleaser.
Ingredients
- 1 lb ground beef, 80/20 blend preferred
- 1 yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 cup beef broth
- 3/8 cup green olives, chopped, optional but traditional
- 2 hard-boiled eggs, chopped, optional
- 12 empanada dough discs, store-bought or homemade, thawed if frozen
- 1 large egg, beaten, for egg wash
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly ground
- 1 tbsp vegetable oil, for sauteing
Instruction
Heat vegetable oil in a large skillet over medium heat. Add the diced onion and 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 up with a wooden spoon, and cook until browned, about 6 to 8 minutes.
Stir in the tomato paste, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the beef broth and simmer for 5 to 7 minutes, until most of the liquid has absorbed and the filling is moist but not soupy.
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 cooled filling into the center of each disc.
Fold the dough over the filling to form a half moon shape. Press the edges together and crimp with a fork or fold into a rope pattern to seal tightly.
Arrange the sealed empanadas on the prepared baking sheet, leaving space between each.
Brush the tops generously with beaten egg wash.
Bake for 20 to 25 minutes, until deeply golden brown and crisp.
Let the empanadas rest for 5 minutes before serving warm.
Equipment
- Large skillet
- Wooden spoon
- Baking sheet
- Parchment paper
- Pastry brush
- Fork
Notes
Serving, Storing, and Freezing Empanadas
These beef empanadas are wonderful on their own, but they truly shine with a bright dipping sauce like chimichurri or a simple lime crema on the side. They also make a fantastic addition to a larger spread of appetizers for game day or a holiday gathering.
For homemade empanada preparation that fits your schedule, this dough freezes exceptionally well once assembled. Simply lay the unbaked empanadas on a tray until solid, then transfer them to a freezer bag. You can bake them straight from frozen anytime a craving hits, no thawing required.
Whether you are searching for recipes for empanadas to bring to a potluck or just want a comforting, handheld dinner, this beef empanadas recipe delivers every time. Once you get the hang of the fold, you will find yourself making these on repeat.
