If you love recipes that feel like a little trip without leaving home, these beef empanadas recipe are for you. I’m Helen,behind Diversity Recipes where I share simple, delicious dishes inspired by the way food tells the story of a place and its people. Today’s story is handheld, flaky, and filled with cozy spice.
These empanadas are:
- Crispy and golden outside
- Juicy, warmly spiced inside
- Freezer-friendly (make now, bake later)
- Flexible: baked, fried, or air-fried
Table of Contents
Table of Contents
Why you’ll love this beef empanadas recipe
- Two dough options: homemade flaky dough or a shortcut with store-bought empanada discs
- Filling that won’t dry out: a little broth + the right cooling step makes a big difference
- No-leak sealing tips: so the filling stays inside (where it belongs)
Ingredients
For the beef empanada filling
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) ground beef (80/20 or 85/15)
- 1 small potato, peeled and diced very small (about 1 to 1 ½ cups)
- ½ cup peas (frozen is fine)
- ½ cup diced carrots (or a frozen peas & carrots mix)
- 2 tbsp tomato paste (optional, adds depth)
- ¾ cup beef broth (or chicken broth)
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional, but amazing)
- ¼ tsp cinnamon (optional : adds subtle warmth)
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- Optional mix-ins (choose 1-2): chopped green olives, diced jalapeño, a handful of raisins, chopped cilantro
For homemade empanada dough (optional but excellent)
- 2 ½ cups all-purpose flour
- 1 tsp fine salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg
- ⅓-½ cup ice water (as needed)
- 1 tbsp vinegar (white or apple cider) or fresh lemon juice (helps tenderness)
To finish
- 1 egg + 1 tbsp water (egg wash)
- Flaky salt (optional)
How to Make Beef Empanadas (Step-by-Step)
This beef empanadas recipe is easiest when you think in three phases: cook a flavorful filling, prep the dough, then fill–fold–seal. Follow the order below and you’ll get beef empanadas that stay crisp outside and juicy inside.
Step 1: Cook the filling for this beef empanadas recipe
- Par-cook the potatoes (quick, not mushy): Bring a small pot of salted water to a boil. Add the diced potatoes and boil for 3-4 minutes, just until they’re barely tender. Drain well.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and cook 3-4 minutes until soft. Stir in the garlic for 30 seconds.
- Brown the beef: Add the ground beef, breaking it up as it cooks. Brown until no longer pink, then drain excess fat if needed (leave a little for flavor).
- Season + build moisture: Stir in cumin, chili powder, paprika, salt, pepper (and tomato paste if using). Add the broth and simmer 5-7 minutes until the mixture is moist but not soupy ,this is key to a great beef empanadas recipe.
- Finish with veg: Add the par-cooked potatoes plus peas/carrots. Cook 1-2 minutes just to warm through.
- Cool the filling completely: Spread the filling on a plate or sheet pan and cool 15-20 minutes. A cooled filling is the #1 “no blowouts” trick in this beef empanadas recipe.
Optional flavor boosts: chopped green olives, a little jalapeño, raisins (sweet-salty), or fresh cilantro.
Step 2: Make empanada dough (or use discs) for this beef empanadas recipe
You can absolutely make this beef empanadas recipe with store-bought empanada discs. If you want a flakier, more “from-scratch” bite, use the dough below.
Homemade dough steps:
- Mix dry: Whisk flour + salt in a bowl.
- Cut in cold butter: Work the butter into the flour until you get pea-sized pieces (butter flakes = flaky crust).
- Add liquids: Whisk egg + ⅓ cup ice water + vinegar/lemon. Pour into the bowl and mix just until a dough forms. If it looks dry, add more ice water 1 tbsp at a time.
- Chill: Wrap and chill 30 minutes. Chilling relaxes the dough and makes this beef empanadas recipe easier to roll and seal.
Shortcut dough options:
- Empanada discs: Thaw in the fridge; keep covered so they don’t dry out.
- Refrigerated pie dough: Works, but handle gently and seal extra well (it’s softer).
Step 3: Fill, fold, and seal the empanadas
This is where your beef empanadas recipe goes from “good” to “bakery-level.”
- Portion the dough: Roll each dough piece into a 5–6 inch circle (or lay out discs).
- Add filling: Place 2-3 tablespoons of filling slightly off-center. (Overfilling is the fastest way to leaks.)
- Moisten the edge: Brush the rim lightly with water or egg wash.
- Fold: Fold into a half-moon and press the edges closed.
- Seal securely (choose one):
- Fork crimp: Press firmly all the way around.
- Twist/crimp: Pinch and fold small pleats along the edge.
- Chill before cooking (10 minutes): A short chill helps the seal set, which is why it’s part of my go-to beef empanadas recipe for consistent results.
Bake the empanadas (recommended for this beef empanadas recipe)
Baking keeps the process simple and makes cleanup, easier and perfect if you’re cooking a big batch.
- Heat oven to 400°F / 200°C.
- Arrange empanadas on a lined sheet pan with space between them.
- Brush tops with egg wash (this gives that glossy golden finish you want in a beef empanadas recipe).
- Bake 20-25 minutes, rotating the tray halfway through, until deeply golden and crisp.
Tip: If your oven runs hot, drop to 390°F and add a few minutes.
Fry the empanadas (extra crispy option)
If you want classic crunch, frying is the fastest method for this beef empanadas recipe—just keep the oil temperature steady.
- Heat neutral oil to 350°F / 175°C in a deep pot.
- Fry 2-3 empanadas at a time for 2-3 minutes per side until golden brown.
- Drain on a rack (a rack keeps them crisp paper towels can steam them).
Air fryer beef empanadas
An air fryer gives you a crisp crust with less oil, great when you want this beef empanadas recipe on a weeknight.
- Preheat air fryer to 375°F / 190°C.
- Spray empanadas lightly with oil.
- Air fry 8-10 minutes, flipping at the 5-minute mark, until browned and cooked through.
Quick “no-leak” checklist for this beef empanadas recipe
- Cool the filling fully before assembling.
- Don’t overfill (2-3 tbsp is plenty).
- Seal firmly (fork crimp is simplest).
- Chill 10 minutes before baking/frying.
Make-ahead, freezing, and reheating
Make ahead (best for parties)
Assemble, cover, and refrigerate up to 24 hours. Bake when ready.
Freeze (the best empanada superpower)
Freeze unbaked empanadas on a tray until solid, then transfer to a freezer bag for up to 3 months.
Bake from frozen at 400°F / 200°C for 25-30 minutes (add egg wash after 5 minutes so it sticks).
Reheat leftovers
- Oven: 375°F for 8-10 minutes
- Air fryer: 350°F for 4-6 minutes
- Microwave: works, but softens crust
Troubleshooting (so they come out perfect)
- Leaking filling? You overfilled or didn’t seal enough, use less filling and press firmly with a fork.
- Soggy bottoms? Filling was too hot/wet-cool the filling and simmer longer next time.
- Tough dough? Over-mixed or too little fat-mix gently and keep butter cold.
FAQ: Beef Empanadas Recipe
1) Can I make this beef empanadas ahead of time?
Yes. For best texture, you can prep the filling (and dough if homemade), then assemble later. Or fully assemble the empanadas, cover tightly, and refrigerate up to 24 hours before baking/frying. If chilling overnight, press the seals again right before cooking.
2) Why are my empanadas leaking in this beef empanadas recipe?
Leaks almost always come from one of these:
- Filling was too hot or too wet (cool completely and simmer off extra liquid)
- Empanadas were overfilled (stick to 2-3 tbsp)
- Edges weren’t sealed firmly (moisten edge + fork crimp or tight pleats)
- Dough got warm (chill sealed empanadas 10 minutes before cooking)
3) Can I freeze this empanadas ?
Absolutely, freezing is one of the best parts of a good beef empanadas recipe. Freeze empanadas unbaked on a tray until solid, then store in a freezer bag up to 3 months. This prevents sticking and protects the crimped edges.
4) How do I bake this empanadas from frozen?
Bake straight from frozen, no thawing needed. Place frozen empanadas on a lined sheet pan and bake at 400°F / 200°C for 25–30 minutes. If using egg wash, brush it on after the first 5 minutes so it adheres better to the cold dough.
5) Can I use store-bought dough for this beef empanadas recipe?
Yes. Store-bought empanada discs are the easiest shortcut and still give great results for this beef empanadas recipe. Keep discs covered so edges don’t dry out (dry edges won’t seal). If using pie dough, roll slightly thicker and crimp firmly, it’s more delicate.
6) What sauces go best with a beef empanadas recipe?
Try one bright sauce and one creamy sauce:
- Chimichurri (herby + garlicky)
- Salsa / pico de galloc
- Garlic-lime yogurt or sour cream
- Aji-style spicy sauce or hot sauce
A squeeze of lime over the empanadas right before serving makes this beef empanadas recipe taste even fresher.
Share Your Results + Follow on Facebook
If you tried this beef empanadas recipe, I’d love to see how yours turned out, especially your crimped edges and that first cut-open “steam moment.” Sharing your result helps other home cooks discover recipes they’ll actually make, and (done the right way) it’s a smart, natural way to help good content reach the right people.
Looking for more party ideas? Explore our complete guide to New Year’s Eve appetizers for easy and festive entertaining.
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Beef Empanadas Recipe
Ingredients
- Beef empanada filling
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb 450 g ground beef (80/20 or 85/15)
- 1 small potato peeled and diced very small (about 1 to 1½ cups)
- ½ cup peas frozen is fine
- ½ cup diced carrots or frozen peas & carrots mix
- 2 tbsp tomato paste optional
- ¾ cup beef broth or chicken broth
- 1½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika optional
- ¼ tsp cinnamon optional
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- Optional add-ins choose 1–2: chopped green olives, diced jalapeño, chopped cilantro, raisins
- Homemade empanada dough optional
- 2½ cups all-purpose flour
- 1 tsp fine salt
- ½ cup 1 stick cold unsalted butter, cubed
- 1 large egg
- 1 tbsp vinegar white or apple cider or lemon juice
- ⅓ –½ cup ice water as needed
- To finish
- 1 egg + 1 tbsp water egg wash
- Optional: flaky salt
- If frying: neutral oil enough for 2–3 inches in a pot
Instructions
- Make the filling
- Par-cook potato (optional but recommended): Boil diced potato in salted water for 3-4 minutes until barely tender. Drain well.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Cook onion 3-4 minutes until soft. Add garlic for 30 seconds.
- Brown beef: Add ground beef and cook until browned. Drain excess fat if needed.
- Season + simmer: Stir in cumin, chili powder, paprika, cinnamon (if using), salt, pepper, and tomato paste (if using). Add broth and simmer 5-7 minutes until moist but not soupy.
- Add veg: Stir in peas, carrots, and par-cooked potatoes. Warm 1-2 minutes.
- Cool completely: Spread filling on a plate/tray and cool 15-20 minutes before assembling.
- Make the dough (or use store-bought discs)
- Homemade dough option:
- Mix flour + salt.
- Cut in cold butter until pea-sized crumbs form.
- Whisk egg + vinegar/lemon + ⅓ cup ice water. Add to dough and mix just until it comes together (add more ice water 1 tbsp at a time if needed).
- Wrap and chill 30 minutes.
- Shortcut option: Use store-bought empanada discs (thawed in the fridge and kept covered).
- Fill, fold, and seal
- Divide dough into 12 pieces and roll into 5-6 inch circles (or use 12 discs).
- Place 2-3 tbsp cooled filling slightly off-center.
- Brush edges lightly with water or egg wash.
- Fold into a half-moon and seal tightly with a fork crimp or twisted edge.
- Chill assembled empanadas 10 minutes (helps prevent leaks).
- Cooking Methods
- Bake (recommended)
- Heat oven to 400°F / 200°C.
- Place empanadas on a parchment-lined sheet pan.
- Brush with egg wash.
- Bake 20-25 minutes, rotating halfway, until deep golden.
- Fry (extra crispy)
- Heat oil to 350°F / 175°C.
- Fry 2-3 at a time for 2-3 minutes per side until golden.
- Drain on a wire rack.
- Air Fry
- Preheat air fryer to 375°F / 190°C.
- Spray lightly with oil.
- Air fry 8-10 minutes, flipping at 5 minutes.