Homemade Beef Empanadas Recipe

Overview

These homemade beef empanadas are filled with browned ground beef, soft onion, sweet bell pepper, garlic, olives, and warm spices. A short rest for the dough makes it easier to roll, while chilling the assembled empanadas helps them hold their shape in the oven.

This recipe makes 12 medium empanadas. Bake them until the pastry is deeply golden and the filling is hot throughout. Serve them as a main course with a crisp salad, or make smaller rounds for an appetizer platter.

Ingredients

• 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
• 1 teaspoon fine salt
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 1/2 cup (120 ml) ice-cold water, plus 1 to 2 teaspoons more if needed
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely diced
• 1/2 medium red bell pepper, finely diced
• 2 garlic cloves, finely minced
• 1 pound (450 g) ground beef, preferably 85% lean
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (55 g) pitted green olives, finely chopped
• 2 tablespoons tomato paste
• 1/3 cup (80 ml) beef broth or water
• 2 tablespoons finely chopped fresh parsley
• 1 large egg, beaten with 1 tablespoon water, for brushing

How to make it

1. Make the dough. Whisk the flour and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry cutter, until the mixture has pea-sized pieces of butter throughout. A few larger flat pieces are fine and help create flaky layers.

2. Whisk the egg yolk with the ice-cold water. Pour it into the flour mixture and stir with a fork until shaggy clumps form. Press the dough together with your hands; do not knead it until smooth. If dry flour remains at the bottom, add extra water 1 teaspoon at a time.

3. Shape the dough into a disk, wrap it, and refrigerate for at least 45 minutes and up to 24 hours. It should feel firm but pliable when ready to roll.

4. Cook the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper with a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Add the garlic and cook for 30 seconds, just until fragrant.

5. Add the ground beef. Break it into small pieces with a wooden spoon and cook for 6 to 8 minutes, stirring frequently, until no pink remains and the beef is lightly browned. If the skillet has a large amount of rendered fat, spoon off most of it.

6. Stir in the cumin, smoked paprika, oregano, salt, pepper, olives, and tomato paste. Cook for 1 minute so the spices and tomato paste coat the beef. Pour in the broth or water and simmer for 3 to 5 minutes, stirring, until the liquid has nearly disappeared. The filling should be moist but not saucy.

7. Remove the skillet from the heat and stir in the parsley. Taste and adjust the salt. Spread the filling on a plate or shallow pan and cool until no longer warm, about 20 minutes. Warm filling can soften the dough and make sealing difficult.

8. Roll and fill. Heat the oven to 400°F (200°C). Line two baking sheets with parchment. Divide the chilled dough into 12 equal pieces. Keep the pieces covered while you work so they do not dry out.

9. Roll one piece on a lightly floured surface into a 6-inch round about 1/8 inch thick. Place 2 generous tablespoons of cooled filling in the center, leaving a 3/4-inch border. Do not overfill; the edges need enough clean dough to seal.

10. Brush the dough border lightly with water, fold the dough over the filling to make a half-moon, and press out any large air pockets. Seal the edge with your fingertips, then crimp it with a fork. Transfer the empanada to the prepared baking sheet and repeat with the remaining dough and filling.

11. Chill the assembled empanadas for 15 minutes. Brush the tops with the egg wash and cut one small slit in each to let steam escape.

12. Bake for 22 to 28 minutes, rotating the sheets halfway through, until the pastry is puffed and golden brown with darker color around the crimped edges. The filling should be hot in the center. Cool for 5 to 10 minutes before serving so the juices settle and the pastry is easier to bite.

Expert tips

• Keep the butter cold. If the dough becomes soft or greasy while rolling, refrigerate it for 10 to 15 minutes before continuing.
• Cool the filling completely. This is the easiest way to prevent leaking and melting pastry.
• If the filling is watery, keep cooking. Empanada filling should hold together when pressed with a spoon. Excess liquid can make the bottoms soggy.
• For a less salty filling, replace the olives with 2 tablespoons of finely diced roasted red pepper or omit them entirely.
• For a different meat, use ground turkey or chicken, but add 1 tablespoon of olive oil if the meat is very lean and cook it until no pink remains.
• If a seam opens, patch it with a small piece of dough moistened with water, then crimp the area again. A fully sealed edge is more important than a perfectly even crimp.
• To make smaller party empanadas, divide the dough into 18 pieces, roll each to about 4 1/2 inches, use 1 tablespoon of filling, and begin checking them after 18 minutes.

Serving and storage

Serve the empanadas warm with a simple green salad, tomato salsa, chimichurri, or sour cream. Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours. They keep for up to 3 days.

Reheat refrigerated empanadas in a 375°F (190°C) oven or toaster oven for 8 to 12 minutes, until the pastry is crisp and the center is hot. Avoid microwaving if possible because the crust will soften. Unbaked assembled empanadas can be frozen on a parchment-lined tray until firm, then transferred to a freezer bag for up to 2 months. Bake them from frozen at 400°F (200°C), adding about 8 to 12 minutes to the baking time; brush with egg wash just before baking.

Frequently asked questions

Can I make homemade beef empanadas ahead of time?

Yes. Prepare the dough and filling up to 24 hours ahead and refrigerate them separately. You can also assemble the empanadas, cover them, and refrigerate them for up to 1 day before brushing with egg wash and baking.

Why are my empanadas leaking in the oven?

The usual causes are overfilling, warm or watery filling, and an incompletely sealed edge. Use about 2 generous tablespoons of filling per 6-inch round, cool the filling fully, press out air before sealing, and crimp the border firmly.

Can I use store-bought pie crust for empanadas?

Yes, refrigerated pie crust can work as a shortcut. Roll it slightly thinner if needed, cut 6-inch rounds, and keep the rounds chilled while filling. The texture may be more tender and less traditional than the homemade dough.

Can I fry these beef empanadas instead of baking them?

Yes. Use a dough designed for frying if available, or fry the sealed empanadas in 350°F (175°C) oil until deeply golden, about 3 to 4 minutes per side. Drain them on a rack and make sure the filling is fully cooked before assembling.

How do I stop the pastry from becoming soggy underneath?

Cook the filling until nearly dry, cool it completely, avoid placing the empanadas on a wet or unlined pan, and bake them on parchment in a fully preheated oven. A wire rack can help maintain crispness after baking.