Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory, spiced beef filling. This easy, authentic empanadas recipe is perfect for beginners and freezes beautifully for later.
The Ultimate Beef Empanadas Recipe You'll Make Again and Again
There is something magical about biting into a warm, flaky empanada and finding a savory, spiced beef filling waiting inside. This beef empanadas recipe is one of those dishes that feels impressive but is genuinely approachable, even if you have never folded a hand pie in your life. Whether you grew up eating empanadas at family gatherings or you are discovering them for the first time, this recipe walks you through every step so you end up with golden, crackly little parcels of joy.
This version leans into a classic South American style filling with cumin, smoked paprika, and a touch of cinnamon, plus the traditional additions of olives and hard-boiled egg. If you have searched for an empanadas recipe authentic enough to remind you of your abuela's kitchen, or you are simply craving recipes for empanadas that are easy enough for a weeknight, this one checks every box.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy skillet helps the beef brown evenly instead of steaming, and good empanada dough discs (or a reliable recipe for homemade ones) will make assembly so much easier. These are the products that genuinely help this recipe shine:
What Makes This Beef Empanadas Recipe Special
Unlike a lot of shortcuts floating around, this empanadas recipe beef filling is simmered just long enough to concentrate the flavors without turning mushy. The trick is using a little beef broth to keep things juicy, then reducing it down so the filling stays scoopable, not soupy.
You will notice a few ingredients that might be new if you are used to a more simplified version:
- Green olives add a briny pop that balances the richness of the beef
- Hard-boiled eggs bring a creamy texture that is a hallmark of traditional recipes
- A whisper of cinnamon rounds out the spice blend without making the filling taste sweet
Chef's Tip: Always let your filling cool completely before assembling. Warm filling melts the fat in the dough and leads to soggy, hard-to-seal empanadas.
A Beginner Empanada Cooking Guide
If this is your first time making empanadas, do not worry. This is genuinely one of the more forgiving doughs to work with, especially if you start with store-bought discs. Here is the basic rhythm to keep in mind:
- Cook and cool your filling
- Fill each disc without overstuffing (2 tablespoons is the sweet spot)
- Seal tightly, crimp the edges, and brush with egg wash
- Bake until deeply golden
This same technique works whether you are drawing inspiration from South American kitchens or exploring the wider world of empanadas, including the wonderfully spiced versions found in West and East African cooking. African empanadas and African beef empanadas often lean into bolder chili heat or curry-forward spice blends, so feel free to swap in a pinch of cayenne or curry powder if that is the flavor profile you love.
Sealing Like a Pro
A tight seal is the difference between a neat empanada and one that leaks filling all over your baking sheet. Moisten the edge with just a little water, press firmly with your fingers first, then go back with a fork or use your fingers to crimp a rope-like braid along the edge.
Baking for That Perfect Golden Crust
This homemade empanada preparation calls for baking rather than frying, which keeps things a little lighter while still delivering a satisfying crunch. Brushing the tops generously with beaten egg is what gives these their glossy, bakery-worthy finish, so do not skip that step.
Ready to make it? Here is the full step-by-step recipe:
Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory, spiced beef filling. This easy, authentic empanadas recipe is perfect for beginners and freezes beautifully for later.
Ingredients
- 1 lb ground beef, 80/20 blend preferred
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cinnamon, optional, adds warmth
- 3/8 cup green olives, chopped, pitted
- 2 hard-boiled eggs, chopped, optional but traditional
- 1/4 cup beef broth
- 12 empanada dough discs, store-bought or homemade, thawed if frozen
- 1 large egg, beaten, for egg wash
- 1 tbsp olive oil, for sautéing
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly ground
Instruction
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 4 to 5 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Add the ground beef, breaking it up with a spoon, and cook until browned, about 6 to 8 minutes.
Stir in the tomato paste, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the beef broth and simmer uncovered for 5 minutes, until most of the liquid has absorbed and the mixture is thick, not wet.
Remove from heat and stir in the chopped olives and hard-boiled eggs, if using. Let the filling cool completely, at least 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C) and line two baking sheets with parchment paper.
Lay out the empanada discs on a clean surface. Spoon about 2 tablespoons of cooled filling onto the center of each disc.
Moisten the edge of each disc with a little water, fold in half to form a half moon, and press the edges together to seal.
Crimp the edges with a fork or fold them into a repulgue braid for a traditional look.
Arrange the empanadas on the prepared baking sheets and brush the tops with beaten egg for a shiny, golden finish.
Bake for 20 to 25 minutes, until deeply golden brown and crisp.
Let cool for 5 minutes before serving warm.
Equipment
- Large skillet
- Wooden spoon
- Baking sheets
- Parchment paper
- Pastry brush
- Fork or crimping tool
Notes
Serving, Storing, and Make-Ahead Tips
Beef empanadas are wonderful served warm with a squeeze of lime, a side of chimichurri, or a simple salsa criolla. They also make an excellent make-ahead appetizer for parties since you can freeze them unbaked and pop them straight into the oven when guests arrive.
A few notes to keep in your back pocket:
- Freezing: Assemble but do not bake, freeze on a tray until solid, then transfer to a bag
- Reheating: A hot oven revives the crust far better than a microwave
- Doubling: This recipe scales up easily for a crowd, just keep filling and dough in a 1:1 ratio
Chef's Tip: If you are new to this and want a true easy empanadas recipe, resist the urge to overfill. A slightly smaller amount of filling seals more reliably and bakes more evenly than an overstuffed one.
However you serve them, these beef empanadas are guaranteed to disappear fast. Once you get the hang of the fold and seal, you will find yourself making batch after batch, and that is exactly how it should be.
