Beef Empanadas

Homemade Beef Empanadas are a delicious celebration of bold Latin-inspired flavors, featuring a savory, spiced ground beef filling wrapped in buttery, flaky pastry. Made with simple pantry staples, these golden hand pies are the perfect balance of crisp exterior and hearty, flavorful interior. Whether you’re baking a batch for a family dinner, prepping a party appetizer, or craving a satisfying lunch, these empanadas are a crowd-pleasing favorite.

Empanadas are a beloved comfort food throughout Latin America, and this version keeps things approachable and delicious. The filling is rich and hearty with ground beef, tender potatoes, and rich tomato flavor, while the dough is tender yet crisp once baked. These empanadas made from scratch are easy to make ahead, freeze beautifully, and reheat like a dream. It's the perfect meal prep recipe!

Why You’ll Love these Beef Empanadas

• Flaky homemade dough. The simple pastry dough is made from scratch with all-purpose flour, butter, and an egg, creating a buttery, flaky crust that complements the savory filling. IIt’s easy to make and handles well — no special tools required! You can also substitute with a store-bought pie dough for convenience if you prefer.
• Bold, spiced flavor. Aromatic cumin, paprika, oregano, and garlic give the beef filling authentic depth and warmth, while tomato paste adds richness and a subtle tang. The addition of potato makes each bite heartier and more satisfying too. Every bite of these homemade empanadas bursts with Latin-inspired flavor.
• Fun to make and eat. Handheld food brings a unique experience to those who eat it. It’s just fun! These beef empanadas are just as fun to make. I recommend making these beef empanadas with friends or family for a memorable experience.
• Great for meal prep or entertaining. These empanadas can be made ahead and stored in the fridge or freezer. They reheat beautifully without losing texture, making them great for meal prep or entertaining. Serve as a great hand-held meal for gatherings or grab-and-go lunches.

Ingredients and Substitutions

To make these delicious Beef Empanadas, you will need the following ingredients (full quantities in the recipe card below):

• all-purpose flour – the base for the empanadas dough, providing structure and tenderness. You can also use whole wheat flour for a nuttier flavor, but it may yield a denser dough.
• salt – enhances flavor in both the dough and the filling.
• butter – cold, cubed butter creates a flaky, tender crust when worked into the flour.
• egg – one is used in the dough to help bind it, and another is used as an egg wash before baking for a golden finish.
• ice water – helps bring the dough together without melting the butter. Add more by the tablespoon if the dough is too dry.
• avocado oil – used to sauté the filling ingredients and adds a mild, neutral flavor. You can substitute this with any cooking oil such as vegetable oil, coconut oil, or olive oil.
• ground beef – the heart of the filling. Use lean or regular depending on your preference. Feel free to substitute with any ground meat you like such as ground turkey, chicken, or plant-based meat alternatives.
• onion – adds aromatic depth and slight sweetness to the filling. Shallots or green onions can be used for a milder flavor.
• garlic – brings a savory, aromatic boost to the beef mixture.
• seasoning - we used paprika, cumin, oregano, and salt.
• potato – shredded potato absorbs flavor and adds satisfying texture to the filling. Sweet potato or cooked lentils can be used for a twist or added nutrition.
• tomato paste – concentrated and rich, it adds depth and a subtle acidity.
• beef broth – keeps the filling moist and flavorful as it cooks. Feel free to use water instead.

You will also need measuring cups and spoons, a large mixing bowl, rolling pin, skillet or sauté pan, sharp knife, round cutter or small bowl, fork, parchment paper, baking sheet, and pastry brush.

How to Make the Best Beef Empanadas

First, let's make empanada dough.

1. Pulse. In a food processor, add flour, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
2. Form dough. Add egg and ice water. Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go. If the dough won’t come together, add more ice water, 1 tablespoon at a time.
3. Chill. Bring the dough together into a ball. Cover it tightly in plastic cling wrap and place in the fridge for 30 minutes to 1 hour, up to overnight.

Next, prepare the beef filling.

1. Cook beef. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add ground beef and cook for 5-6 minutes until the meat browns and is no longer pink.
2. Season. Add onion, garlic, paprika, cumin, oregano and salt. Mix well.
3. Add potato. Add potato, tomato paste and broth. Reduce heat to low and stir well until everything is evenly combined.
4. Simmer. Simmer for 10 minutes, stirring occasionally. The beef mixture should be juicy but not watery. Let the filling cool for 10 minutes.

Now, assemble and fold the empanadas.

1. Roll. Remove the dough from the fridge and divide into 10 equal pieces. On a lightly floured surface, roll each piece of dough out with a rolling pin into a 6-inch circle. For a cleaner cut, use a 6 inch round pastry cutter or bowl to cut a 6-inch circle from the each of the doughs.

2. Fill. Add about 2-3 tablespoons of the beef mixture into the center of each circle of dough.
3. Fold. Fold the dough over into a half-moon shape and enclose the filling inside. Press the edges together to seal. You can use a bit of water or egg wash along the edge to help it stick.

4. Pleat the edges. Start at one end of the sealed edge (usually the corner). Fold a small section of the edge over itself (like a mini triangle toward the center of the empanada) and press down to secure. Keep folding little sections over in the same direction, overlapping each one slightly, working your way down the edge. Each fold should be around ¼ inch (0.5–1 cm), depending on the size of your empanada. You’ll end up with a rope-like, decorative edge.

5. Seal. When you get to the end, tuck the last pleat under slightly and press to seal it. Place in a single layer on a large parchment lined baking sheet.

6. Repeat. Repeat with all empanadas. Cover with a tea towel to prevent the dough from drying out.

Finally, let's bake the beef empanadas.

1. Add egg wash. Brush empanadas with the egg wash.
2. Bake. Bake in a 400F preheated oven until golden brown and crispy, about 25 minutes. Serve immediately.

How to Fry Emapanadas

We baked our empanadas, but you can also fry them instead for an even crispier texture. In a medium saucepan, heat neutral oil over medium-high heat to 350°F (175°C), about 4 minutes. Fry the empanadas in batches until golden and crisp, about 3–4 minutes per side. Drain on paper towels before serving.

How to Serve

These Beef Empanadas are delicious served on their own with a dipping sauce like guacamole, salsa, or spicy mayo, or paired with some side dishes for a more well-rounded meal. Some of our favorite sides to serve with these are:

• Black Beans and Rice
• Mexican Street Corn Salad
• Homemade Lemonade
• Oven Roasted Vegetables
• Arugula Salad

Storing and Freezing Instructions

How to Store

Let any leftover empanadas cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

How to Reheat

Reheat in a 350°F (175°C) oven or air fryer until warmed through and crispy, about 10-20 minutes in the oven or 5-10 minutes in the air fryer. The oven or air fryer is best for reheating to maintain the crispy crust. Avoid the microwave unless you don’t mind a softer texture.

How to Freeze

Empanadas freeze beautifully! To freeze before baking, place assembled empanadas on a baking sheet, freeze until solid, then transfer to a ziploc bag. They can be frozen r for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time. Already baked empanadas can also be frozen and reheated in the oven.

FAQ

More Ground Beef Recipes

• 25 Best Ground Beef Recipes
• Beef and Bean Burritos
• Beef Potstickers (Dumplings)
• Ground Beef Stuffed Peppers
• Homemade Taquitos
• Cheeseburger Sliders

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