Homemade Beef Empanadas
Crispy homemade beef empanadas with savory ground beef filling wrapped in golden pastry dough. Perfect appetizer or main dish with authentic Spanish flavors.
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Ingredients
18 items
These golden, flaky beef empanadas are crispy pockets of pure comfort food, filled with a savory mixture of seasoned ground beef, aromatic vegetables, and warm spices. Each bite delivers the perfect balance of tender, juicy filling encased in buttery pastry that shatters deliciously between your teeth.
Originally from Spain's Galicia region, empanadas have traveled the world and become beloved in Latin American countries, each adding their own regional twist. This traditional beef version features a rich filling of ground beef sautéed with onions, bell peppers, and garlic, seasoned with cumin and oregano for an authentic flavor that will transport you straight to a Spanish tapas bar.
Instructions
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Make the dough
Combine 3 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt in a food processor. Pulse 5-6 times until evenly mixed.
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Add 1 stick cold butter (cut into small cubes), 1 egg, and 4 tablespoons chicken stock to the flour mixture. Process for 30-45 seconds until the dough forms a rough ball and pulls away from the sides.
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Transfer dough to a lightly floured surface and knead briefly until smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight.
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Prepare the filling
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
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Add 1 diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add 5 minced garlic cloves and cook for 30 seconds until fragrant.
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Add 1 pound ground beef and cook for 8-10 minutes, breaking up the meat with a wooden spoon, until browned and no pink remains.
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Stir in 2 tablespoons tomato paste, 2 tablespoons paprika, 1 teaspoon salt, 1 teaspoon cumin, and cook for 2 minutes until the paste darkens slightly. Remove from heat and let cool completely, about 30 minutes.
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Assemble and bake
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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Roll the chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles using a large bowl or cookie cutter, re-rolling scraps as needed to make about 12 circles.
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Place 2-3 tablespoons of cooled filling in the center of each circle. Beat 1 egg and brush the edges of each circle with the beaten egg.
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Fold each circle in half to create a half-moon shape and press the edges firmly with a fork to seal completely. Transfer to the prepared baking sheet.
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Brush the tops with the remaining beaten egg and cut 2-3 small slits in each empanada with a sharp knife to allow steam to escape. Bake for 25-30 minutes until golden brown and crispy.
Tips
Cool the beef filling completely before assembling empanadas to prevent the dough from becoming soggy and ensure easier handling during shaping.
Roll the dough to an even 1/8-inch thickness to ensure uniform cooking and prevent thin spots that might tear during filling.
Use a bowl or large cookie cutter to cut perfect circles from the dough, ensuring consistent empanada sizes and even baking times.
Brush the empanada edges with beaten egg before sealing to create a stronger bond and achieve a beautiful golden color when baked.
Make small slits or poke holes in the top of each empanada with a knife tip to allow steam to escape and prevent bursting.
Place empanadas on parchment-lined baking sheets with space between each one to ensure proper air circulation and even browning.
Freeze assembled unbaked empanadas on baking sheets first, then transfer to freezer bags to prevent them from sticking together.
Test one empanada for doneness by checking that the internal temperature reaches 165°F (74°C) and the pastry is golden brown all over.
The Rich History of Empanadas
The word "empanada" comes from the Spanish verb "empanar," meaning "to coat with bread." These delightful pastries originated in medieval Spain and Portugal, likely influenced by Middle Eastern samosas brought by Moorish invaders. A 1520 Catalan cookbook mentions empanadas filled with seafood, showing their early popularity across the Mediterranean.
Spanish colonizers carried empanadas to Latin America, where each country developed unique variations. Argentina favors beef with olives and hard-boiled eggs, while Colombia adds rice and peas. Chile's empanadas often include raisins for sweetness, and Venezuelan versions might contain black beans. Despite regional differences, the core concept remains unchanged: delicious filling wrapped in pastry perfection.
Perfecting Your Empanada Technique
The key to exceptional empanadas lies in the balance between filling and dough. The filling should be moist enough to stay flavorful but dry enough to prevent soggy pastry. Traditional empanada dough combines flour, butter, and liquid to create a tender yet sturdy wrapper that won't break during shaping or cooking.
Proper sealing is crucial for preventing filling leakage. After placing filling on one half of the dough circle, brush the edges with water or beaten egg before folding. Press firmly with a fork or create decorative pleats by hand. The crimped edge not only seals the empanada but adds visual appeal.
Baking vs. Frying: Choosing Your Method
While this recipe focuses on baked empanadas, you can also deep-fry them at 350°F (175°C) for 3-4 minutes until golden. Baked empanadas are lighter and easier to prepare in large batches, while fried versions offer extra richness and crispiness. Both methods produce delicious results, so choose based on your preference and dietary needs.
Serving Suggestions and Pairings
Empanadas shine as appetizers, main courses, or party snacks. Serve them hot with chimichurri sauce, salsa verde, or simple sour cream for dipping. A fresh salad of shredded cabbage, tomatoes, and cucumber dressed with lime juice provides a refreshing contrast to the rich pastry.
For beverages, pair empanadas with Spanish red wine, Argentine Malbec, or cold beer. Non-alcoholic options like horchata, fresh limeade, or sparkling water with mint complement the savory flavors beautifully.
Storage and Reheating Tips
Unbaked empanadas freeze beautifully for up to three months. Arrange them on parchment-lined baking sheets, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-10 extra minutes to the cooking time.
Cooked empanadas keep in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispiness, or microwave for 30-60 seconds if you're in a hurry.
Frequently Asked Questions
Can I make empanada dough ahead of time?
Yes, empanada dough improves with resting. Prepare it up to 24 hours in advance and refrigerate wrapped in plastic. This allows the gluten to relax, making the dough easier to roll.
What other fillings work well in empanadas?
Empanadas accept countless fillings: chicken and cheese, spinach and ricotta, ham and pineapple, or even sweet versions with apple and cinnamon. Just ensure fillings aren't too wet to prevent soggy pastry.
How do I prevent empanadas from bursting open?
Don't overfill empanadas, leave adequate sealing space around edges, and ensure filling is completely cool before assembling. Brush edges with water or egg wash for better adhesion, and seal thoroughly with fork tines.
