Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory, spiced ground beef filling. This easy, authentic empanadas recipe is perfect for parties, dinner, or a hearty snack.
The Beef Empanadas Recipe You'll Make on Repeat
There is something irresistible about biting into a warm, golden empanada and finding a savory, perfectly spiced beef filling waiting inside. This beef empanadas recipe delivers everything you want: a flaky, crisp shell, a rich and juicy filling, and that unmistakable homemade empanada preparation feel, even if this is your very first attempt. Whether you grew up on empanadas or you're discovering them for the first time, this is a beginner empanada cooking guide disguised as a full recipe, simple enough for a weeknight and impressive enough for guests.
This version leans into a classic South American style filling with olives, hard-boiled egg, and a touch of raisins for sweetness, but it's flexible enough to become your own. Think of it as an empanadas recipe authentic in spirit, with plenty of room to make it yours.
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 a good pastry brush ensures that gorgeous, glossy egg wash finish on every empanada. These are the products that genuinely help this recipe shine:
What Makes a Great Empanada Filling
The secret to a memorable beef empanada is a filling that is deeply seasoned but not swimming in liquid. A soggy filling leads to a soggy empanada, so we simmer the beef mixture until the broth mostly cooks away, leaving behind a thick, flavorful base that holds together neatly once wrapped.
A few things that make this filling special:
- Smoked paprika and cumin bring warmth without overwhelming heat.
- Chopped olives add a briny pop that cuts through the richness of the beef.
- Hard-boiled egg and raisins are traditional additions that give little bursts of texture and sweetness in every bite.
Chef's Tip: Always let your filling cool completely before assembling. Warm filling softens the dough and makes sealing the edges nearly impossible.
Folding and Sealing Like a Pro
You do not need fancy skills to make these look bakery worthy. Once your dough discs are filled, moisten the edge lightly with water, fold into a half moon, and press firmly. From there, crimp the edge with a fork for a simple rustic look, or use the traditional repollo fold if you want that classic empanada shop appearance.
This technique works whether you are making a Mexican style beef empanada, exploring African beef empanadas with their own signature spice blends, or sticking to a more traditional recipe. The folding method stays largely the same across styles, it's the filling that changes the personality of the empanada.
Ready to make it? Here is the full step-by-step recipe:
Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory, spiced ground beef filling. This easy, authentic empanadas recipe is perfect for parties, dinner, or a hearty snack.
Ingredients
- 12 empanada dough discs, store-bought or homemade, thawed if frozen
- 1 lb ground beef, 80/20 blend works best
- 2 tbsp olive oil, extra virgin
- 1 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 3/8 cup green olives, roughly chopped, pitted
- 2 hard-boiled eggs, chopped, optional but traditional
- 2 tbsp raisins, optional, for a touch of sweetness
- 1/4 cup beef broth
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
- 1 large egg, beaten, for egg wash
Instruction
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and cook for 4 to 5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the ground beef, breaking it up with a spoon, and cook until browned, about 6 to 8 minutes. Drain excess fat if needed.
Stir in the tomato paste, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 to 2 minutes to toast the spices.
Pour in the beef broth and simmer for 5 minutes until the mixture thickens and most of the liquid has absorbed.
Remove from heat and fold in the chopped olives, hard-boiled eggs, and raisins if using. Let the filling cool completely to room temperature.
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet 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 firmly to seal.
Crimp the edges using a fork or your fingers in a repeating fold pattern for a classic empanada look.
Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg wash.
Bake for 20 to 25 minutes, until deep golden brown and crisp. Let cool for 5 minutes before serving.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Fork (for crimping)
Notes
Serving, Storing, and Make-Ahead Tips
These empanadas are fantastic served warm straight from the oven, with a simple chimichurri, spicy salsa, or even a squeeze of lime on the side. They also happen to be one of the best make-ahead appetizers around.
A few practical notes:
- Freezing: Assemble the empanadas but do not bake. Freeze on a tray until solid, then store in a bag for up to 3 months. Bake directly from frozen, adding a few extra minutes.
- Reheating: A quick stint in the oven or air fryer brings back that crisp crust far better than a microwave.
- Portioning: This recipe makes a generous batch, perfect for parties, or for freezing half for an easy future dinner.
Chef's Tip: If you're serving a crowd, lay out a small toppings station with sauces and let everyone customize their own empanada experience.
Why This Easy Empanadas Recipe Works
This is the kind of recipe that rewards a little patience with a lot of payoff. The dough crisps up beautifully in the oven, the filling stays juicy without being wet, and the balance of spices, olives, and a whisper of sweetness makes every bite interesting. It's an approachable entry point if you're searching for recipes for empanadas that actually work the first time, and flexible enough to become a rotating favorite in your kitchen.
Once you've made a batch, you'll understand why empanadas show up at celebrations, casual dinners, and everything in between. They're portable, freezer friendly, and endlessly adaptable, which is exactly what makes homemade empanada preparation worth the effort.
