Beef Empanadas

Beef Empanadas are more than just a meal in our house; they are little pockets of love, each one filled with memories. The moment the warm, savory aroma of seasoned beef and spices fills the kitchen, I’m transported back to my grandmother’s side, learning to crimp the edges of the dough just right.

Every family has a dish that tells their story, and for us, it’s these empanadas. My daughter now stands where I once did, her small hands carefully folding the dough, her face dusted with flour. It’s a beautiful, messy, and perfect tradition we’re building together, one delicious batch at a time.

This recipe is designed to be both hearty and wonderfully low-stress, especially when you use store-bought dough. My little tip: make the filling a day ahead. It deepens the flavor and turns assembly into a quick, joyful activity.

What You Need to Make This Recipe

The heart of these savory Beef Empanadas is a rich filling made with ground beef, sweet bell peppers, and the briny pop of pimento-stuffed olives. The combination of smoked paprika and cumin gives it a wonderful warmth. You’ll find the full list of ingredients and their measurements in the recipe card below.

How to Make Beef Empanadas

Creating these delicious Beef Empanadas is a simple and rewarding process. You’ll start by preparing the flavorful beef filling on the stovetop and allowing it to cool completely—this is key to preventing soggy dough. Next, you’ll assemble the empanadas by placing a spoonful of filling onto each dough disc, folding, and crimping the edges. A quick egg wash gives them a beautiful golden finish as they bake to perfection.

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Savory Beef Empanadas

Flaky, golden-brown pastries filled with a rich and savory ground beef mixture, seasoned with Latin-inspired spices. Perfect for a satisfying appetizer or main course.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 empanadas

Course: Appetizer, Main Course, Snack

Cuisine: Latin American, Spanish

Calories: 175

Ingredients Equipment Method Notes

Ingredients

  

For the Beef Filling

• 1 tbsp Olive Oil
• 1 medium Yellow Onion finely chopped
• 1/2 medium Red Bell Pepper finely chopped
• 3 cloves Garlic minced
• 1 lb Ground Beef 90% lean recommended
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano
• 2 tbsp Tomato Paste
• 1/4 cup Beef Broth or water
• 1/2 cup Pimento-Stuffed Green Olives chopped
• 3/4 tsp Salt or to taste
• 1/2 tsp Black Pepper freshly ground

For Assembly

• 16 discs Store-Bought Empanada Dough about 5-inch diameter, thawed if frozen
• 1 large Egg beaten
• 1 tbsp Water

Equipment

• Large Skillet
• Baking Sheet
• Mixing Bowl
• Air Fryer (optional)

Method

 

Prepare the Beef Filling

• Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and red bell pepper and sauté for 4-5 minutes, until softened.
• Add the minced garlic and cook for another minute until fragrant.
• Add the ground beef to the skillet. Break it apart with a spoon and cook until it's browned all over, about 5-7 minutes. Drain off any excess grease.
• Stir in the smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
• Mix in the tomato paste until well combined, then pour in the beef broth. Bring to a simmer and cook for 3-4 minutes, or until most of the liquid has evaporated. The mixture should be moist but not wet.
• Remove the skillet from the heat and stir in the chopped green olives.

Cool the Filling

• Transfer the beef filling to a bowl and spread it out. Let it cool to room temperature. You can place it in the refrigerator to speed up this process. Do not use warm filling, as it will make the dough soggy and difficult to work with.

Assemble the Empanadas

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
• Lay an empanada disc on your work surface. Spoon about 2 tablespoons of the cooled beef filling onto one half of the disc, leaving a 1/2-inch border around the edge.
• Lightly brush the edges of the dough with the egg wash. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
• To ensure a tight seal, crimp the edges with the tines of a fork. Repeat with the remaining discs and filling.

Bake the Empanadas

• Place the assembled empanadas on the prepared baking sheet. Brush the tops with the remaining egg wash. This will give them a beautiful golden color.
• Bake for 20-25 minutes, or until the pastries are golden brown and puffed. Let them cool for a few minutes before serving as the filling will be very hot.

Notes

Cooling the Filling: This is the most important step! A warm filling will melt the dough and cause leaks. Ensure it is completely at room temperature or even slightly chilled before assembling.

Do Not Overfill: It's tempting to add a lot of filling, but overfilling will make it difficult to seal the empanadas and they may burst open while baking.

Make-Ahead & Storage: You can prepare the filling up to 2 days in advance and store it in the fridge. Assembled, unbaked empanadas can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.

Air Fryer Instructions: Preheat air fryer to 375°F (190°C). Place empanadas in a single layer in the basket, ensuring they don't overlap. Lightly spray with cooking oil. Air fry for 10-12 minutes, flipping halfway through, until golden and crispy.

Pro Tips for Making This Beef Empanadas

To get the most delicious results, here are a few tips I’ve learned over the years while perfecting my Beef Empanadas recipe.

• Don’t Overstuff the Dough: It’s tempting to add a lot of that amazing filling, but overstuffing can cause the empanadas to burst open while baking. About 2-3 tablespoons per disc is the perfect amount.
• Chill the Filling: Never use warm filling. Letting the beef mixture cool completely in the fridge makes it easier to handle and prevents the dough from becoming greasy or tearing during assembly.
• Seal a Secure Edge: After folding the dough, press the edges firmly with your fingers first, then use a fork to crimp them. This creates a tight seal that locks in all the savory goodness.
• My Secret Trick: Before adding the ground beef to the pan, I let my onions and peppers cook down for a good 8-10 minutes until they are truly soft and sweet. This builds a deeper, more flavorful foundation for the entire filling.

Fun Variations for Beef Empanadas

One of the best things about cooking is making a recipe your own. Here are some fun and easy ways to put your own spin on these Beef Empanadas:

• Add Some Cheese: Mix in about a half-cup of shredded cheddar or Monterey Jack cheese into the cooled beef filling for a deliciously gooey center. My daughter loves this version!
• Bring a Little Heat: If you like things spicy, add a finely diced jalapeño along with the bell peppers or stir in a pinch of red pepper flakes with the other spices.
• Introduce Different Spices: For a different flavor profile, try adding a dash of cinnamon or a small amount of adobo seasoning. The warm spices complement the savory beef beautifully. If you love the flavors in our Beef Enchiladas, you could even add a little chili powder.
• Sweet & Savory Twist: Add about a quarter-cup of raisins or finely chopped dried apricots to the filling along with the olives. This adds a subtle sweetness that is a classic touch in many traditional empanada recipes.

What to Serve With Beef Empanadas

These savory Beef Empanadas are fantastic on their own, but they truly shine with the right companions. We love serving them with a simple side salad with a zesty vinaigrette to cut through the richness. For a lighter, veggie-packed option, a side of Cauliflower Fried Rice also pairs wonderfully. A small bowl of sour cream or your favorite chimichurri sauce for dipping is always a welcome addition at our table.

How to Store Beef Empanadas

Properly storing your leftover Beef Empanadas ensures they stay fresh and delicious for days to come.

• In the Refrigerator: Once cooled completely, place the empanadas in an airtight container. I like to separate layers with a sheet of parchment paper to prevent them from sticking. They will keep well in the fridge for up to 4 days.
• In the Freezer: For longer storage, you can freeze them either baked or unbaked. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer the frozen empanadas to a freezer-safe bag or container. They can be stored for up to 3 months.
• Reheating: To reheat, place them on a baking sheet in an oven preheated to 350°F (175°C) and bake for 10-15 minutes, or until warmed through and crispy. I avoid the microwave as it can make the pastry soft.

Nutritional Benefits

This Beef Empanadas recipe offers a satisfying balance of protein from the ground beef, which is essential for family energy levels. The bell peppers and onions also provide valuable vitamins and antioxidants, making it a wholesome, comforting meal.

FAQs

Can I make beef empanadas ahead of time?

Absolutely! You can prepare the beef filling up to two days in advance and store it in an airtight container in the refrigerator. You can also assemble the empanadas completely, cover them tightly, and refrigerate them for up to 24 hours before baking.

Can I fry these empanadas instead of baking?

Yes, you can. Heat about 2-3 inches of neutral oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry the empanadas in batches for 2-3 minutes per side, until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

What’s the best dough to use for beef empanadas?

For convenience, store-bought empanada dough discs (found in the freezer section) work perfectly and save a lot of time. Look for the kind designed for baking. If you have the time, a homemade buttery pastry dough also yields incredibly flaky and tender results.

How do I prevent the filling from leaking out?

The two most important steps are to not overfill the dough and to ensure the edges are sealed tightly. Use about 2 tablespoons of cooled filling per empanada and press the edges firmly with a fork to create a secure crimp.

Conclusion

I hope these Savory Beef Empanadas bring as much joy to your kitchen as they do to mine. They are the perfect meal for a cozy family dinner, a fun appetizer for a gathering, or a wonderful weekend cooking project with the kids. It’s a recipe that proves that simple, high-quality ingredients can create something truly special and memorable. For another fantastic family meal idea, be sure to check out our Mediterranean Chicken Bowl!

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