Beef Empanadas Recipe

I absolutely love making these Beef Empanadas Recipe from scratch because each bite bursts with savory goodness and comforting warmth. The flaky, buttery crust perfectly cradles a rich, spiced beef filling that has just the right balance of vegetables and seasonings. I find these empanadas to be so rewarding to prepare and even more enjoyable to share with friends and family, making them one of my true go-to dishes whenever I want to impress or simply satisfy a craving for something hearty and delicious.

Why You’ll Love This Beef Empanadas Recipe

When I make this Beef Empanadas Recipe, what excites me the most is the incredible flavor profile. The mix of tender ground beef with aromatic spices like cumin, oregano, and paprika, combined with sweet bell peppers, peas, and a subtle hit of tomato paste, creates such a layered taste. There’s also a slight kick from red pepper flakes that keeps the dish from feeling one-dimensional. The cheese and potato pieces add little surprises of creaminess and heartiness that make each empanada feel lovingly handcrafted and satisfying.

Besides the flavor, the ease of preparation really stands out to me. The dough comes together quickly with simple pantry staples, and though it needs some chilling time, it’s a hands-off wait that pays off big time. I always appreciate when a recipe like this lets me prep the filling and dough ahead of time, which means less stress on the day I want to serve them. These empanadas are the perfect choice for holidays, big family dinners, or casual gatherings—they often steal the show and get everyone asking for seconds. I honestly believe this Beef Empanadas Recipe is a standout because it’s both approachable and stunningly delicious.

Ingredients You’ll Need

The image shows eight steps of making dough in a silver mixing bowl on a white marbled surface. The first layer is white flour with a small crater in the center, the second layer adds a pool of melted butter with a shiny, yellow texture to the middle of the flour. The third layer shows the flour with small chunks of butter mixed into the center, followed by a fourth layer where another yellow liquid, likely melted butter, fills the crater with small bubbles. The fifth layer shows the flour starting to combine with the wet ingredients, making a rough and crumbly dough with white flour still visible around the edges. The sixth layer has more liquid added, creating a mix of thick, wet dough with clumps and patches of flour at the sides. The seventh layer shows a single smooth ball of pale dough resting in the bowl, and the eighth layer features a rectangular block of wrapped dough with a smooth, pale surface, all placed on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly straightforward but essential for building the perfect taste and texture. Each element, from the rich butter in the dough to the vibrant red and green peppers in the filling, contributes to the empanadas’ wonderful color, flavor, and flaky texture.

1 cup water: Used to melt butter in the dough and bind it together with the flour for a tender crust.
1 1/2 sticks (170 grams) unsalted butter: Provides richness and flakiness to the pastry, key to that melt-in-your-mouth sensation.
2 3/4 cups (349 grams) all-purpose flour: The foundation of the dough, giving structure to the empanadas.
2 teaspoons fine sea salt: Enhances all the flavors, especially in the dough and the beef filling.
Pinch of paprika: Adds warmth and depth to the dough and filling, subtly boosting flavor.
3 tablespoons olive oil (divided): Helps sauté the vegetables and beef, adding a lovely richness.
1 pound ground beef (85-90% lean): The hearty protein packed with flavor for the filling.
1 small yellow onion (peeled and minced): Brings sweetness and an aromatic base to the filling.
½ red bell pepper (cored, seeded, and finely diced): Adds color and a subtly sweet crunch.
½ green bell pepper (cored, seeded, and finely diced): Adds freshness and a slight bitterness for contrast.
½ cup frozen peas: Piggy a pop of color and a delightful bite within the savory filling.
2 cloves garlic (finely minced): Infuses the filling with fragrant, savory depth.
1 teaspoon oregano: Provides an earthy, herbal note to complement the richness of the beef.
1 teaspoon fine sea salt: Seasoning ensures the filling is perfectly balanced.
1/2 teaspoon paprika: Reinforces warmth and color in the filling mixture.
1/2 teaspoon red pepper flakes: Adds a gentle heat kick for excitement.
1/2 teaspoon ground white pepper: Soft pepper flavor that layers in with subtlety.
1/2 teaspoon ground cumin: Gives a smoky earthiness that ties the filling together.
¼ cup beef broth: Used for deglazing and moistening the filling, giving great depth.
1-2 tablespoons tomato paste (to preference): Imparts a rich, tangy undertone in the filling’s sauce.
1 small russet potato (peeled, finely diced, and boiled): Adds heartiness and soft texture in each bite.
3 scallions (trimmed and chopped): Fresh bite sprinkled on filling and for garnish.
1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese, optional): Offers melty, creamy pockets of indulgence inside empanadas.
1 egg: For the egg wash, yielding a beautiful golden crust after baking.
3 tablespoons water: Mixed with egg to create the perfect wash consistency.

Directions

Step 1: Start with the dough by heating water and butter in a medium saucepan over medium heat until the butter has completely melted. This warm mixture is crucial to help soften the dough when mixed with the flour.

Step 2: In a large bowl, whisk the flour, salt, and a pinch of paprika together, then make a well in the center. Pour a little of the warm butter mixture into the well and use your fingertips to incorporate it into a wet paste. Pour the rest of the liquid in and knead with your hands until you form a wet, oily dough.

Step 3: Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours. This chilling step lets the dough relax and become easier to roll out later.

Step 4: While the dough chills, preheat your oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat to prepare for baking.

Step 5: For the filling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef and sauté until nicely browned, about 10 minutes. Use a slotted spoon to remove the beef and set it aside, reserving 2 tablespoons of the drippings in the pan.

Step 6: Add the remaining tablespoon of olive oil to the pan alongside the reserved drippings. Sauté the minced onion until translucent and soft, around 10-15 minutes. Then, stir in diced red and green bell peppers, peas, garlic, and the variety of seasonings including oregano, salt, paprika, red pepper flakes, white pepper, and cumin.

Step 7: Deglaze the pan by adding ¼ cup of beef broth, scraping up the flavorful bits stuck to the bottom. Stir in 1-2 tablespoons of tomato paste according to your taste preference and cook until the tomato paste dissolves completely.

Step 8: Return the browned beef to the skillet and gently fold in the boiled, diced russet potato. Remove the filling from heat and stir in chopped scallions.

Step 9: Divide the chilled dough into golf-ball sized pieces and roll each on a lightly floured surface into 5-inch diameter circles about 1/4-inch thick.

Step 10: Place 2 heaping tablespoons of filling in the center of each dough circle. Add a sprinkle of scallions and some shredded cheese if you’re using it. Brush the edges of half the circle lightly with egg wash (beaten egg mixed with water), then fold the dough over into a half-moon shape. Press edges firmly and crimp with the back of a fork to seal tightly.

Step 11: Arrange the empanadas on the prepared baking sheet. Brush the tops gently with more egg wash to give them that gorgeous golden color after baking.

Step 12: Bake at 400°F until golden brown, about 20 minutes. Serve them warm to enjoy that perfect crust and savory filling inside.

Servings and Timing

This recipe yields about 20 generous-sized empanadas, making it perfect for a crowd or meal prep. Prep time totals around 45 minutes including chopping and sautéing, but remember the dough needs at least 2 hours to chill. The baking itself takes about 20 minutes, so total time from start to finish is approximately 3 hours, including resting time. These empanadas are great for making ahead and reheating whenever you want something satisfying and homemade.

How to Serve This Beef Empanadas Recipe

A woman's hand holds an empanada cut in half, showing layers inside with brown cooked meat, green peas, small red pepper pieces, and light yellow potato chunks. The empanada crust is golden and shiny with a baked texture, folded in a half-moon shape with a crimped edge. Below, more whole empanadas with the same golden brown crust lie on a white plate garnished with green parsley leaves. To the right, a small white bowl holds chunky red salsa with visible bits of chili and seeds. The background and surface have a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

I love serving these empanadas warm right out of the oven, because the flaky crust and melty filling truly shine at that temperature. They’re fantastic with classic sides like a fresh green salad tossed in a tangy vinaigrette or a scoop of creamy guacamole for an extra indulgent touch. Serving a side of tangy pickled vegetables or a dollop of sour cream also balances the richness beautifully.

For presentation, I often line a large platter with fresh lettuce leaves or parchment paper and arrange the empanadas in a slightly overlapping circle to showcase their golden crusts. A sprinkle of extra chopped scallions or fresh cilantro adds a pop of color and brightness. To really elevate the meal on special occasions, I serve them alongside a pitcher of homemade sangria or a crisp, chilled white wine like a Sauvignon Blanc. Non-alcoholic options like sparkling water with lime or a freshly brewed iced tea complement the flavors just as well.

I find this Beef Empanadas Recipe is incredibly versatile for many occasions—whether it’s a lively weeknight dinner, a festive holiday spread, or a party appetizer. They warm up great too if you want to make them in advance and serve them slightly chilled or at room temperature for casual snacking. Just keep portions moderate, as the empanadas are quite filling on their own.

Variations

One of my favorite things about this Beef Empanadas Recipe is how easy it is to customize. If you want a lighter version, using leaner ground turkey or chicken works beautifully without compromising flavor. For a vegetarian twist, I swap the beef with hearty lentils or finely chopped mushrooms that soak up the spices nicely. You can also swap out the bell peppers for roasted corn or diced zucchini for a different veggie profile.

For those who need gluten-free options, I recommend using a gluten-free all-purpose flour blend for the dough; it might require a touch more water but gives a lovely crust. To make them vegan, replace the butter with a plant-based margarine and use mashed chickpeas or seasoned tofu in the filling. Skip the cheese or substitute with vegan cheese alternatives for the same melty effect.

If you want to experiment with flavor, adding chopped olives, raisins, or even a bit of smoked paprika can take these empanadas in an exciting new direction. And while baking is my preferred method for a golden, flaky crust, pan-frying the empanadas in a little oil until crisp is a delicious alternative for a different texture.

Storage and Reheating

Storing Leftovers

After enjoying your empanadas, any leftovers can be stored in an airtight container or wrapped tightly in plastic wrap. I find they keep well in the refrigerator for up to 3 days without losing their charm. Just make sure they are completely cooled before storing to avoid sogginess.

Freezing

These empanadas freeze beautifully, which is a huge time saver. Once baked and fully cooled, I wrap each empanada individually with plastic wrap then place them in a resealable freezer bag or airtight container. Frozen, they’ll stay fresh for up to 3 months. You can also freeze them unbaked by wrapping the dough-wrapped empanadas the same way and baking directly from frozen, just adding additional baking time.

Reheating

When it comes to reheating, I avoid microwaving because it can make the crust soggy. Instead, I place the empanadas in a preheated oven or toaster oven set at 300°F. After about 10 minutes, they’re heated through with the crust restored to crisp perfection. This method keeps the filling juicy and the edges flaky just like fresh.

FAQs

Can I make the dough in advance?

Absolutely! In fact, I recommend making the dough up to 24 hours ahead and keeping it wrapped in the refrigerator. This resting time improves its texture and makes rolling much easier.

Is it necessary to use beef broth in the filling?

The beef broth really enhances the depth of flavor and helps deglaze the pan, but if you don’t have any on hand, a splash of water with extra seasoning can work as a last resort.

Can I substitute another type of cheese?

Definitely! Monterey Jack or a Mexican cheese blend melts wonderfully, but you can also use mozzarella, cheddar, or feta depending on your taste preference. Just keep in mind the flavor impact on the overall filling.

What if I don’t have tomato paste?

If you don’t have tomato paste, using a small amount of crushed tomatoes or tomato sauce can substitute, but reduce any added liquid elsewhere in the recipe to keep the filling from getting runny.

How do I get the crust extra crispy?

Brushing the empanadas generously with egg wash is key to a golden, crisp crust. Baking them on a lined baking sheet to avoid excess moisture helps too. If you want, finishing with a light mist of oil before baking can enhance crispiness.

Conclusion

I can’t recommend this Beef Empanadas Recipe enough if you’re craving something warm, savory, and utterly satisfying. Making these from scratch is such a joyful process, and the reward is a plate full of perfectly golden, flavor-packed empanadas that bring everyone to the table with smiles. Give it a try—once you taste that first crispy, flavorful bite, I’m sure this recipe will become a favorite in your kitchen just like it is in mine!