Beef Empanadas
Golden, flaky beef empanadas stuffed with savory spiced beef, olives, and melty cheese. This easy homemade empanada recipe delivers authentic flavor in every bite.
The Empanada Recipe You Will Make on Repeat
There is something magical about biting into a warm, flaky empanada and finding a pocket of savory, spiced beef waiting inside. This beef empanadas recipe is the kind of dish that turns a regular weeknight into something worth gathering around the table for. Whether you grew up eating empanadas at a family table or you are trying recipes for empanadas for the very first time, this version strikes the perfect balance between authentic flavor and approachable, beginner friendly steps.
This is an empanadas recipe authentic enough to satisfy cravings for the real thing, but simple enough that even a first timer can pull it off with confidence. Think of it as your new go to empanadas recipe easy enough for a Tuesday night and impressive enough for a party platter.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy bottomed skillet helps the filling develop deep flavor without scorching, and a sturdy pastry brush makes quick work of that golden egg wash. If you are using store bought empanada dough, a reliable baking sheet and parchment paper will keep cleanup effortless.
What Makes This Empanadas Recipe Beef Filling So Good
The filling is where the magic happens. Ground beef is simmered down with onion, garlic, and bell pepper until everything turns soft and sweet. A spoonful of tomato paste adds richness, while cumin, smoked paprika, and just a whisper of cinnamon give the filling that warm, slightly smoky depth found in traditional South American kitchens.
Chopped green olives add a salty, briny pop, and diced hard boiled egg brings a creamy texture that balances the richness of the beef. It might sound like an unusual pairing if you have not tried it before, but this combination is a hallmark of classic empanadas, especially in Argentine style cooking.
Chef's Tip: Let your filling cool completely before assembling. Warm filling will melt the dough and make sealing the edges nearly impossible, leading to leaks in the oven.
A Few Notes on Dough and Variations
You have options here. Store bought empanada dough discs, often found in the frozen or refrigerated section of Latin grocery stores, make this recipe wonderfully fast. If you prefer to make your own, a simple butter based dough works beautifully and gives you full control over flakiness.
This recipe also travels well beyond its South American roots. Home cooks experimenting with African empanadas often swap in a curry spiced beef filling, or add a touch of scotch bonnet pepper for heat, turning these into a fusion of African beef empanadas with a spicier, bolder profile. Feel free to treat the seasoning blend here as a starting point and make it your own.
For anyone following a beginner empanada cooking guide for the first time, the folding step is usually the trickiest part. Do not worry about making it perfect. A simple fork crimp along the edge works just as well as an elaborate braided fold, and it still seals in all that delicious filling.
Baking vs Frying
This version is baked, which keeps things a little lighter while still delivering a shatteringly crisp crust thanks to the egg wash. If you want the true street food experience, these empanadas fry beautifully too. Just skip the egg wash and fry them in batches until deeply golden.
Ready to make it? Here is the full step by step recipe:
Beef Empanadas
Golden, flaky beef empanadas stuffed with savory spiced beef, olives, and melty cheese. This easy homemade empanada recipe delivers authentic flavor in every bite.
Ingredients
- 1 lb ground beef, 80/20 blend
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup red bell pepper, finely diced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon, optional, for warmth
- 3/8 cup green olives, pitted and chopped
- 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
- 2 tbsp olive oil, for cooking the filling
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
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 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, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the beef broth and simmer for 5 minutes, until the liquid mostly evaporates and the mixture is moist but not wet.
Remove from heat and stir in the chopped olives and hard-boiled eggs. 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.
Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork or fold into a rope pattern to seal tightly.
Arrange the empanadas on the prepared baking sheets 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 warm.
Equipment
- Large skillet
- Baking sheets
- Parchment paper
- Pastry brush
- Fork
Notes
Serving and Storing Your Empanadas
Serve these hot out of the oven with a squeeze of lime, a side of chimichurri, or a simple salsa criolla for dipping. They are wonderful as a hearty appetizer, a party finger food, or even a full meal alongside a simple green salad.
For homemade empanada preparation ahead of a party, remember that these freeze exceptionally well before baking. Line them up on a tray, freeze until solid, then transfer to a freezer bag. You will always have a batch ready to bake straight from frozen whenever a craving hits.
However you serve them, this beef empanadas recipe is proof that a few pantry spices and a little folding technique can turn ground beef and dough into something truly special.
