Beef Empanadas are a delicious handheld pastry filled with a flavorful mixture of seasoned ground beef, onions, garlic, and aromatic spices. These homemade baked empanadas feature a buttery, flaky crust and a savory filling that makes them perfect for appetizers, snacks, lunch, or party platters. Serve them warm with chimichurri or your favorite dipping sauce for an irresistible meal.

Ingredients

For the Empanada Dough

3 cups all-purpose flour
¼ to ½ teaspoon salt
6 ounces (170 g) unsalted butter, cold and cubed
1 egg
¼ to ½ cup water (adjust as needed)

For the Beef Filling

4 tablespoons butter or oil
1 white onion, diced
2–3 garlic cloves, minced
1 tablespoon dried oregano
2–3 teaspoons ground cumin
2 teaspoons achiote (annatto) powder
1 pound ground beef
Salt, to taste
Black pepper, to taste
1 beaten egg (for egg wash)

For Serving

Chimichurri sauce or your favorite dipping sauce

Instructions

Combine flour and salt in a food processor.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg and slowly add water until a soft dough forms.
Divide the dough into two discs and chill if desired.
Roll out the dough and cut into round circles.
Heat butter or oil in a skillet over medium heat.
Cook onions until softened.
Stir in garlic and cook for 1 minute.
Add oregano, cumin, achiote, salt, and pepper.
Add ground beef and cook until fully browned.
Let the filling cool completely.
Place a spoonful of filling in the center of each dough circle.
Fold the dough over and seal the edges with your fingers or a fork.
Chill assembled empanadas for 30 minutes if possible.
Preheat the oven to 400°F (200°C).
Arrange empanadas on a lined baking sheet.
Brush each with beaten egg.
Bake for about 20 minutes until golden brown.
Serve warm with chimichurri sauce.

Serving and Storage Tips

Serve warm with chimichurri, salsa, or garlic aioli.
Pair with fresh salad, rice, or roasted vegetables.
Great for lunch boxes, picnics, and parties.
Cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze baked or unbaked empanadas for up to 3 months.
Reheat in a 350°F oven for 10–15 minutes.
Avoid microwaving if you want to keep the crust crispy.

Variations

1. Cheesy Beef Empanadas

Mix shredded mozzarella or cheddar into the beef filling for a gooey center.

2. Spicy Jalapeño Beef Empanadas

Add diced jalapeños and crushed red pepper flakes for extra heat.

3. Beef and Potato Empanadas

Mix cooked diced potatoes into the beef for a heartier filling.

4. Beef and Olive Empanadas

Add sliced green olives for a traditional Latin American flavor.

5. Raisin Beef Empanadas

Stir in golden raisins for a sweet and savory combination.

6. Beef and Corn Empanadas

Add sweet corn kernels to create a slightly sweet filling.

7. Mushroom Beef Empanadas

Mix sautéed mushrooms with the beef for extra richness.

8. BBQ Beef Empanadas

Blend barbecue sauce into the cooked beef for a smoky twist.

9. Tex-Mex Beef Empanadas

Add black beans, corn, cheddar cheese, and taco seasoning.

10. Breakfast Beef Empanadas

Add scrambled eggs and shredded cheese for a filling breakfast option.

11. Spinach Beef Empanadas

Add cooked chopped spinach for extra nutrients and color.

12. Chipotle Beef Empanadas

Mix in chipotle peppers in adobo sauce for smoky spice.

13. Mediterranean Beef Empanadas

Add crumbled feta cheese, parsley, and olives.

14. Pizza Beef Empanadas

Add mozzarella, Italian seasoning, and pizza sauce.

FAQs

1. Can I make the dough ahead of time?

Yes. Refrigerate it for up to 2 days before using.

2. Can I freeze empanadas?

Yes. Freeze baked or unbaked empanadas for up to 3 months.

3. Can I fry instead of bake them?

Yes. Fry in hot oil until golden brown.

4. What dipping sauces work best?

Chimichurri, salsa, garlic aioli, sour cream, or spicy mayo.

5. How do I prevent leaks?

Seal the edges tightly and chill before baking.

6. Can I use store-bought dough?

Absolutely. Pre-made empanada discs save time.

7. Can I use ground turkey instead?

Yes. Ground turkey or chicken works well.

8. How do I keep the crust flaky?

Use cold butter and avoid overworking the dough.

9. Can I add vegetables?

Yes. Bell peppers, corn, spinach, and mushrooms are excellent additions.

10. How do I reheat leftovers?

Bake at 350°F until heated through for the crispiest results.

Homemade Beef Empanadas are flaky, golden, and packed with a flavorful seasoned beef filling. They are easy to customize with different cheeses, vegetables, and spices, making them perfect for family dinners, parties, meal prep, or snacks. Whether baked or fried, these delicious empanadas are sure to become a favorite recipe.

Beef empanadas {Empanadas de carne}

Author: Lusine Svetlana

Description

Instructions

Combine flour and salt in a food processor.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg and slowly add water until a soft dough forms.
Divide the dough into two discs and chill if desired.
Roll out the dough and cut into round circles.
Heat butter or oil in a skillet over medium heat.
Cook onions until softened.
Stir in garlic and cook for 1 minute.
Add oregano, cumin, achiote, salt, and pepper.
Add ground beef and cook until fully browned.
Let the filling cool completely.
Place a spoonful of filling in the center of each dough circle.
Fold the dough over and seal the edges with your fingers or a fork.
Chill assembled empanadas for 30 minutes if possible.
Preheat the oven to 400°F (200°C).
Arrange empanadas on a lined baking sheet.
Brush each with beaten egg.
Bake for about 20 minutes until golden brown.
Serve warm with chimichurri sauce.

Notes

Serve warm with chimichurri, salsa, or garlic aioli.
Pair with fresh salad, rice, or roasted vegetables.
Great for lunch boxes, picnics, and parties.
Cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze baked or unbaked empanadas for up to 3 months.
Reheat in a 350°F oven for 10–15 minutes.
Avoid microwaving if you want to keep the crust crispy.