Irresistible Homemade Beef Empanadas Recipe
From supple dough to golden crust, each step yields savory filling and light flaky bites.
Empanadas, with their flaky pastry, hearty fillings, and irresistible aroma, are beloved across Latin America and beyond. This comprehensive guide will show you how to make homemade beef empanadas from scratch: from preparing a supple dough to assembling a savory beef filling and baking until golden perfection. Whether you’re aiming for a family dinner, party appetizer, or lunchbox staple, this recipe guarantees crowd-pleasing results any night of the week!
Table of Contents
- Empanadas: The Ultimate Savory Pastry
- Ingredients Overview
- Step-by-Step Directions
- Expert Tips for Perfect Empanadas
- Serving Ideas & Variations
- Storage & Make-Ahead Tips
- Frequently Asked Questions
Empanadas: The Ultimate Savory Pastry
Empanadas are stuffed pastries known for their golden crust and deeply flavored fillings. While versions can be found throughout Spain, Latin America, and beyond, beef empanadas remain a classic favorite. They’re endlessly customizable and can be baked or fried, making them perfect for any home cook seeking comfort food with an international flair.
Why you’ll love this recipe:
- Homemade dough is remarkably tender and easy to work with.
- The beef filling combines savory, spicy, and briny flavors for irresistible depth.
- Step-by-step instructions ensure you’ll get crisp, golden empanadas every time.
- Perfect for making ahead or freezing for future meals.
Ingredients Overview
This recipe is broken into two foundational elements: the dough and the beef filling. Each brings crucial flavor and texture to the final pastry.
For the Dough
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup warm water
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
This dough uses butter for rich flavor and a tender crumb.
For the Beef Filling
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 sweet onion, diced
- 4 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 pound ground beef
- 1/2 cup green olives, drained and chopped
- 1 jalapeño, finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for spice)
- 1 large egg, beaten (for brushing over empanadas before baking)
Step-by-Step Directions
With a little advance prep, making empanadas is a rewarding process. Here’s how to craft each layer for maximum flavor and flawless presentation.
1. Prepare the Dough
- In a large bowl, whisk together the melted butter, warm water, and egg until thoroughly blended.
- Add the flour and salt. Use a silicone spatula (or wooden spoon) to stir until a sticky dough forms.
- On a well-floured surface, turn out the dough and knead for about 2 minutes until smooth.
- Wrap in plastic wrap and refrigerate for at least 1 hour. The chilled dough will be easier to roll and shape.
2. Make the Filling
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the cumin; stir for about 1 minute until fragrant.
- Add the onion and garlic; cook, stirring often, about 5 minutes until starting to soften.
- Stir in the red bell pepper and cook 5 minutes more, until softened.
- Add the ground beef. Cook and break up meat until browned, about 6 minutes.
- Reduce heat to medium-low. Stir in olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, pepper, and cayenne (if using).
- Let simmer for a few minutes, then taste and adjust seasonings. Transfer to a plate or bowl and let cool completely. (Hot filling will melt the dough.)
3. Assemble the Empanadas
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 4-inch round cutter (or bowl) to cut circles from the dough.
- Moisten the edge of each dough circle with water (use your finger for precision).
- Fill each round with roughly 1 1/2 tablespoons of the cooled beef mixture.
- Fold the round over to form a half-moon shape. Use a fork (dipped in flour) to crimp and seal the edge securely.
- Gather, knead, and re-roll any dough scraps once to cut additional rounds.
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4. Bake to Golden Perfection
- Arrange empanadas on prepared baking sheets, spacing about 1 inch apart.
- With a pastry brush, brush the tops with the beaten egg.
- Bake for 25–30 minutes, or until the empanadas are deep golden brown.
- Cool on the tray for a few minutes before serving.
Expert Tips for Perfect Empanadas
- Chill the dough for at least an hour (or up to overnight) for the easiest handling and flakiest outcome.
- Let filling cool completely before assembly to prevent soggy or leaky pastries.
- Don’t overfill—stick to 1–1.5 tablespoons to ensure proper sealing and avoid bursting.
- Use a fork dipped in flour to help prevent sticking when crimping the empanada edges.
- Egg wash gives classic shine and color—don’t skip this step for bakery-fresh appearance.
Serving Ideas & Variations
Beef empanadas make a versatile meal, snack, or party treat. Enjoy them fresh, or vary your approach using the tips below.
- Serve warm alongside simple sides like salads, rice, or black beans.
- Pair with dips: Try homemade chimichurri, spicy salsa, or even a cool sour cream dip.
- Swap out the beef for ground chicken, turkey, or plant-based alternatives for variation.
- Optional fillings: Diced cooked potatoes, corn, or raisins are classic additions in Latin versions.
- For extra flavor, sprinkle sesame seeds or everything bagel seasoning over empanadas before baking.
Storage & Make-Ahead Tips
Empanadas are perfect for batch cooking and meal prepping. Here’s how to enjoy them later with maximum flavor and crispness:
- To refrigerate: Store baked empanadas in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through and crisp.
- To freeze: Arrange unbaked empanadas on a sheet in a single layer and freeze until solid. Transfer to a bag or container and keep for up to 2 months. Bake from frozen, adding 5-10 minutes to the bake time.
- Leftover filling keeps well in the fridge for up to 4 days—use it for quick tacos, nachos, or stuffed peppers.
Frequently Asked Questions (FAQs)
Q: Can I fry the empanadas instead of baking them?
A: Yes, these empanadas can be fried at 350°F oil until golden brown. Frying gives a crispier, more decadent crust, whereas baking is slightly lighter and easier for large batches.
Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough (well wrapped) for up to 2 days before rolling, or freeze up to 1 month and thaw in the fridge before use.
Q: What other fillings work with this dough?
A: Empanada dough is extremely versatile—try it with shredded chicken, ham and cheese, spiced vegetables, or even sweet fillings like apple-cinnamon for dessert empanadas.
Q: Can I use store-bought dough?
A: Store-bought empanada wrappers or even pie crust can be used in a pinch, but homemade dough offers superior flavor and texture.
Q: How do I prevent leaks or soggy empanadas?
A: Always cool your filling completely before assembly, don’t overfill, and double-check seals. Baking on parchment paper helps ensure even browning and easy cleanup.
Conclusion
Homemade beef empanadas deliver unbeatable comfort: crisp, golden pastry wrapping a deeply flavorful filling, ready for snacking, suppers, or celebrations. This recipe provides all the tools you need for empanadas that taste as great as they look—with options for prepping ahead, serving creatively, and making them your own. Don’t be surprised if they disappear fast—these golden pockets are downright irresistible!
References
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