Why You’ll Love This Recipe

These Beef Empanadas are a delicious alternative to fried versions, as they are baked to perfection while still maintaining that irresistible flaky crust. The homemade dough is soft and buttery, while the filling is hearty and full of flavor with spices, vegetables, and a touch of cheese. Best of all, they’re freezer-friendly and easy to make in large batches, so you can have a tasty treat ready to go whenever the craving strikes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1 cup water
1 1/2 sticks (170 grams) unsalted butter
2 3/4 cups (349 grams) all-purpose flour
2 teaspoons salt
Pinch of paprika

For the Beef Filling:

3 tablespoons olive oil, divided
1 pound ground beef (85-90% lean)
1 small yellow onion, minced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup frozen peas
2 cloves garlic, finely minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
1/4 cup beef broth
1–2 tablespoons tomato paste (to taste)
1 small russet potato, peeled, finely diced, and boiled
3 scallions, chopped
1/2 cup shredded Monterey Jack or Mexican blend cheese (optional)

For the Egg Wash:

1 egg
3 tablespoons water

Directions

Make the Dough:

In a medium saucepan, heat water and butter over medium heat until the butter is fully melted.
In a large bowl, whisk together flour, salt, and paprika. Make a well in the center.
Pour a small amount of the warm liquid into the well and mix with your fingers to form a paste. Add the remaining liquid and knead until a soft, oily dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Make the Filling:

Heat 2 tablespoons olive oil in a large skillet. Cook the ground beef until browned (about 10 minutes), then remove with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.
Add remaining oil and drippings to the skillet. Sauté the onion until translucent (10–15 minutes), then add the bell peppers, peas, garlic, and seasonings.
Deglaze with beef broth and stir in tomato paste. Mix in the cooked beef and diced potato. Remove from heat.

Assemble the Empanadas:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
Roll dough into golf ball-sized portions. Flatten each ball into a 5-inch circle, about 1/4-inch thick.
Add 2 heaping tablespoons of filling to the center of each circle. Top with 1/2 teaspoon chopped scallions and a sprinkle of cheese, if using.
Brush one edge with egg wash, fold over into a half-moon, and press the edges to seal. Crimp with a fork.
Place on the prepared baking sheet. Brush tops with egg wash.
Bake for about 20 minutes, or until golden brown. Serve warm.

Servings and Timing

Yield: 20 empanadas
Prep Time: 30 minutes
Inactive Time (chill): 2 hours 10 minutes
Cook Time: 20 minutes
Total Time: 3 hours

Variations

Spicy Kick: Add chopped jalapeños or extra red pepper flakes to the filling.
Different Meat: Substitute ground beef with ground turkey, chicken, or even lamb.
Vegetarian Option: Omit the meat and add black beans, corn, and extra veggies.
Mini Empanadas: Make smaller versions for party appetizers—just adjust the filling and bake time accordingly.

Storage/Reheating

Refrigerate leftover empanadas in an airtight container for up to 3 days. To reheat, warm them in a 300°F (150°C) oven or toaster oven for about 10 minutes. For longer storage, freeze cooked empanadas in a resealable freezer bag or airtight container for up to 3 months. Reheat from frozen using the same method.

FAQs

1. Can I freeze empanadas before baking?

Yes, you can freeze assembled unbaked empanadas. Place them on a baking sheet to freeze, then transfer to a bag or container. Bake directly from frozen, adding 5–7 minutes to the baking time.

2. What’s the best way to seal empanadas?

Use egg wash on the edges before folding and press with a fork or crimp by hand for a tight seal.

3. Can I fry these instead of baking?

This recipe is designed for baking, but you can fry them in hot oil at 350°F until golden brown for a more traditional variation.

4. What can I use instead of russet potato?

You can substitute with Yukon Gold or even sweet potato for a twist on flavor and texture.

5. Is there a shortcut for the dough?

Yes, you can use store-bought empanada dough or pie crust if you’re short on time, though homemade offers the best texture.

6. How do I keep the filling from leaking out?

Don’t overfill the empanadas and make sure the edges are sealed well with egg wash and a good crimp.

7. Can I make the filling in advance?

Yes, the filling can be made up to 2 days in advance and stored in the refrigerator.

8. Can I make sweet empanadas with this dough?

Yes, this dough can be used for sweet fillings as well—just adjust the seasonings and omit the paprika.

9. What can I serve with beef empanadas?

Serve with chimichurri, sour cream, or salsa for dipping. They also go great with a side salad or rice.

10. How do I get a golden crust?

Brushing the empanadas with egg wash before baking helps them develop a beautiful golden color.

Conclusion

Beef Empanadas are the perfect make-ahead meal or party snack, with their flavorful beef filling and flaky, golden crust. Easy to prepare and versatile in flavor, these empanadas are a great way to bring bold, satisfying tastes to your table. Once you try them, they’re sure to become a staple in your recipe collection.

Beef Empanadas

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Beef Empanadas are savory pastries filled with a richly seasoned ground beef mixture, vegetables, and optional cheese, all baked in a buttery, flaky dough. These make-ahead, freezer-friendly empanadas are perfect for snacks, meals, or parties.

Author: Amy
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 3 hours
Yield: 20 empanadas
Category: Snack
Method: Baking
Cuisine: Latin American
Diet: Halal

Instructions

In a saucepan, heat water and butter until melted. In a bowl, whisk flour, salt, and paprika. Add the liquid gradually and mix to form a soft dough. Wrap in plastic wrap and refrigerate for 2 hours.
In a skillet, cook ground beef until browned, about 10 minutes. Remove and set aside. Reserve 2 tablespoons of drippings.
Add oil and drippings to the skillet. Sauté onion for 10–15 minutes. Add bell peppers, peas, garlic, and spices. Stir in beef broth and tomato paste. Mix in beef and diced potato. Remove from heat.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Roll dough into balls and flatten into 5-inch circles.
Fill each circle with 2 tablespoons of beef mixture, add scallions and cheese if using. Brush edges with egg wash, fold over, and crimp edges to seal. Place on baking sheet and brush tops with egg wash.
Bake for 20 minutes or until golden brown. Let cool slightly and serve warm.