Beef Empanadas Recipe
Crispy golden pastry filled with savory spiced beef, perfect for your next gathering.
Picture this: a tray of golden-brown empanadas emerges from the oven, their crispy shells encasing a fragrant waft of spices and juicy beef. It’s an invitation that’s hard to resist. There’s something heartwarming about biting into an empanada—the flaky crust giving way to a savory, spiced filling that’s both comforting and satisfying. These beef empanadas are perfect for those moments when you want to bring a touch of Latin warmth to your table.
Empanadas have their origins in Spain and Portugal and spread across the globe, each region adding its unique twist. I first fell in love with them during a visit to Buenos Aires, where street vendors served them fresh and hot, each bite a burst of flavor. Since then, I’ve been perfecting my recipe, ensuring each empanada bursts with the right balance of spices and meat.
What makes this recipe shine is the combination of spices and a splash of vinegar in the filling, which brightens and heightens the beef’s rich flavor. Another small trick is to let the dough rest; this allows for the perfect crispy texture once baked. And don't forget the importance of sealing them tightly to keep all those juices locked inside. Serve these empanadas as an appetizer at your next gathering or alongside a fresh salad for a heartier meal.
Step-by-Step
- 01Step 1 / 7
To make the dough, combine flour and salt in a large bowl.
Cut in the butter until the mixture resembles coarse crumbs.
- 02Step 2 / 7
Beat the egg with cold water, then stir into the flour mixture until a dough forms.
Knead briefly on a floured surface.
Wrap in plastic and chill for at least 30 minutes.
- 03Step 3 / 7
For the filling, heat olive oil in a frying pan over medium heat.
Sauté the onion and garlic until translucent.
- 04Step 4 / 7
Add ground beef, paprika, cumin, and red pepper.
Cook until beef is browned, about 5-7 minutes.
Stir in olives and vinegar, season with salt and pepper.
Set aside to cool.
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- 05Step 5 / 7
Preheat oven to 375°F (190°C).
Roll out dough on a floured surface to 1/8-inch thickness.
Cut into 5-inch circles.
- 06Step 6 / 7
Place 1 tablespoon of filling in the center of each dough circle.
Fold in half, seal the edges by pressing with a fork.
- 07Step 7 / 7
Place empanadas on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until golden brown.
Serve hot.
Chef Tips
- •Chill the dough for at least 30 minutes to enhance its texture.
- •Use a fork to tightly seal the empanada edges to prevent filling leaks.
- •Add a small amount of chili powder for extra heat, if desired.
- •Let empanadas cool slightly before serving to allow flavors to meld.
- •These freeze well—assemble and freeze before baking for a quick treat.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare and assemble the empanadas, then freeze them before baking. Bake from frozen, adding a few extra minutes.
What can I substitute?+
For a different flavor, substitute ground beef with ground chicken or turkey. Vegetarians can use sautéed mushrooms or lentils.
How do I store leftovers?+
Store baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until crisp.
