Let me share with you a true crowd-pleaser that always brings smiles to the table: this Beef Empanadas Recipe. These golden, flaky pockets are stuffed with a rich and savory ground beef filling, accented with spices, veggies, and a hint of heat from jalapeño. Every bite strikes the perfect balance of crispy dough and juicy, flavorful meat that’s bound to become a go-to for family dinners, parties, or any time you want a comforting hand-held meal. Baking them from scratch might sound fancy, but I promise it’s straightforward and totally worth the love you pour into these empanadas.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success in making a hearty and delicious Beef Empanadas Recipe. Each element plays a special role, from the tender, buttery crust to the perfectly seasoned filling bursting with color and flavor.
- All-purpose flour (3 cups): The foundation for your croissant-like dough, providing structure and tenderness.
- Kosher salt (1 teaspoon): Enhances flavor throughout the dough and filling, balancing the taste.
- Baking powder (1 teaspoon): Adds a gentle lift to the dough for that perfect flakiness.
- Unsalted butter (½ cup, cold, cubed): Creates those irresistible layers and a rich mouthfeel in the crust.
- Cold water (¾ cup): Helps bind the dough while keeping it cool for better texture.
- Large eggs (2, lightly beaten): One for the dough and one for brushing the empanadas to a golden shine.
- Lean ground beef (¾ pound): The hearty main protein packed with savory flavor.
- Yellow onion (½, diced): Adds sweetness and depth to the filling.
- Garlic cloves (4, minced): Brings aromatic warmth and boldness.
- Jalapeño pepper (1, finely chopped): Injects a subtle kick without overwhelming heat.
- Tomato paste (2 tablespoons): Gives a concentrated tomato flavor and helps bind the filling.
- Ground cumin (2 teaspoons): Lends an earthy, smoky note that defines the beef seasoning.
- Dried oregano (1 teaspoon): Offers herbal brightness and balance.
- Kosher salt (½ teaspoon): Seasoning for the filling, making sure every bite pops.
- Ground black pepper (¼ teaspoon): Adds just a touch of spice and depth.
- Frozen peas (½ cup): Provides subtle sweetness and a pop of color in the beef mixture.
How to Make Beef Empanadas Recipe
Step 1: Prepare the Dough
Start by mixing the all-purpose flour, kosher salt, and baking powder together in a large bowl. Add your cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs—those little butter pockets are key for flaky goodness. Slowly add the cold water while mixing until a soft dough forms. Be careful not to overwork it! Wrap it in plastic wrap and toss it into the fridge to chill for at least 30 minutes. This rest keeps the dough cool and manageable when rolling out.
Step 2: Make the Beef Filling
Meanwhile, heat a skillet over medium-high and sauté the diced onion until translucent and golden. Add the garlic and jalapeño, cooking until fragrant—this kick brings vibrancy without overpowering the filling. Toss in the ground beef and cook until browned, breaking it up as it cooks. Stir in the tomato paste, ground cumin, oregano, salt, pepper, and frozen peas. Cook until the mixture thickens slightly and peas are tender. Remove from heat and let the filling cool. This combination of spices and fresh ingredients builds rich layers of flavor you’ll savor in every bite.
Step 3: Assemble and Bake
Preheat your oven to 400°F (200°C). Roll out your chilled dough on a floured surface to about ⅛ inch thick. Use a round cutter (around 5 inches in diameter) to cut circles. Place a generous spoonful of the beef filling in the center of each circle. Brush edges with a bit of beaten egg, fold dough over the filling to create a half-moon shape, and press edges firmly to seal. Crimp the edges with a fork for that classic look. Place empanadas on a lined baking sheet and brush the tops with beaten egg for a beautiful golden finish. Bake for 25 to 30 minutes or until golden brown and crisp. The smell alone will have your mouth watering!
How to Serve Beef Empanadas Recipe
Garnishes
A drizzle of tangy chimichurri or a dollop of cooling sour cream pairs wonderfully with these beef empanadas. Fresh cilantro or thinly sliced scallions add a fresh, bright contrast. Don’t hesitate to sprinkle a little cheese on top before baking if you crave some extra richness.
Side Dishes
Serve your Beef Empanadas Recipe alongside a crisp green salad, some pickled vegetables, or roasted corn for a meal that’s both balanced and exciting. A spicy salsa or guacamole on the side can elevate the flavors even more, creating a festive feast in every bite.
Creative Ways to Present
For parties, arrange empanadas on a large platter with colorful bowls of dipping sauces—imagine smoky chipotle mayo, zesty avocado crema, or classic salsa roja. You can also turn these into a tapas-style spread with olives, cheeses, and marinated veggies for a delightful sharing experience.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Keep them well covered so the crust stays tender without drying out. Reheat gently to preserve that flaky texture.
Freezing
You can freeze uncooked empanadas by laying them on a baking sheet without touching and freezing until firm. Once solid, transfer to a sealed freezer bag or container and store for up to 2 months. Bake straight from frozen, just add a few extra minutes to the cooking time for an easy, anytime meal.
Reheating
To bring your empanadas back to life, reheat in an oven or toaster oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisp. Avoid the microwave if possible to keep the crust flaky and delicious.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works as a leaner option and still absorbs all those spices beautifully. Just keep an eye on cooking time as turkey can dry out faster.
How do I make the dough gluten-free?
For a gluten-free twist, use a blend of gluten-free flours designed for baking and add a bit of xanthan gum for elasticity. The texture will be slightly different but still tasty!
Can I bake empanadas instead of frying them?
Yes, baking is a great way to make them lighter and easier. Brushing with egg wash before baking helps achieve that golden, crispy crust you want.
What if I don’t like spicy food?
Simply omit or reduce the jalapeño. You’ll still get plenty of flavor from the cumin, oregano, and garlic without the heat.
Can I prepare the filling a day ahead?
Definitely! Making the filling in advance lets the flavors meld even more. Just store it in the fridge and assemble your empanadas when ready to bake.
Final Thoughts
I hope this Beef Empanadas Recipe inspires you to roll up your sleeves and dive into baking these little pockets of joy. Once you taste the harmony of crisp, buttery dough and richly spiced beef, you’ll understand why I keep coming back to this recipe. It’s perfect for sharing, celebrating, or comforting yourself with a homemade treat that feels truly special. Give it a try—you’re going to love it!
Print
Beef Empanadas Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
These Beef Empanadas are a delicious and savory handheld pastry filled with a flavorful mixture of seasoned ground beef, onions, garlic, jalapeño, and peas. The empanadas feature a tender, flaky dough crafted from all-purpose flour and butter, baked to golden perfection. Perfect as an appetizer, snack, or main dish, these empanadas combine traditional Latin flavors with an easy-to-follow recipe.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ cup unsalted butter (cold and cut into small cubes, 1 stick)
- ¾ cup cold water
- 1 large egg (lightly beaten)
Filling
- ¾ pound lean ground beef
- ½ yellow onion (diced)
- 4 cloves garlic (minced)
- 1 jalapeño pepper (finely chopped)
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup frozen peas
- 1 large egg (lightly beaten, for egg wash)
Instructions
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, kosher salt, and baking powder. Add the cold unsalted butter cubes and use your fingers or a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. Gradually add the cold water and the lightly beaten egg, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Make the filling: In a skillet over medium heat, cook the lean ground beef until browned, breaking it up with a spoon as it cooks. Add the diced yellow onion, minced garlic, and finely chopped jalapeño pepper to the beef. Cook until the onions are translucent and fragrant. Stir in the tomato paste, ground cumin, dried oregano, kosher salt, ground black pepper, and frozen peas. Cook for an additional 5 minutes until the peas are tender and the mixture is well combined. Remove from heat and let cool.
- Assemble and bake the empanadas: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut the dough into 4-5 inch circles. Place a spoonful of the beef filling onto each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal, crimping with a fork for decoration and security. Brush the tops with the lightly beaten egg to achieve a golden crust. Place the empanadas on a baking sheet lined with parchment paper and bake for 35-40 minutes or until the crust is golden brown and cooked through.
Notes
- Ensure the butter is very cold to achieve a flaky empanada dough.
- You can substitute frozen peas with fresh or omit them if preferred.
- For spicier empanadas, add more jalapeño or a pinch of cayenne pepper to the filling.
- Allow the filling to cool before assembling the empanadas to prevent the dough from becoming soggy.
- These empanadas can be frozen before baking; just add extra baking time if baking from frozen.
