The Ultimate Homemade Beef Empanadas: Flaky, Flavorful & Fantastic

There’s something universally appealing about a perfectly crafted empanada. Whether filled with beef, chicken, lamb, chorizo, spinach, or cheese, these savory pockets are a culinary delight that transcends borders. While I truly adore all varieties, these homemade ground beef empanadas hold a special place in my heart. They’re my personal favorite, offering a rich, spiced filling encased in a wonderfully flaky and golden crust. In a previous video, I showcased serving them with boiled eggs and shredded cheddar—a delightful addition that, while optional, I highly recommend for an extra layer of texture and flavor. No matter how you choose to customize them, serving these empanadas with a generous dash of hot sauce is an absolute must. It truly elevates every single bite!

Making empanadas from scratch might seem daunting at first glance, but I promise you, the reward is well worth the effort. There’s an unparalleled satisfaction in biting into a warm, crispy empanada that you’ve prepared yourself, knowing exactly what fresh ingredients went into it. This recipe is designed to guide you through each step, ensuring a successful and delicious outcome. Get ready to impress your family and friends with these authentic and incredibly satisfying homemade treats.

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Homemade Beef Empanadas

By
Julie Maestre

These homemade beef empanadas are the epitome of flaky, savory perfection. Crafted with a tender, spiced ground beef filling and encased in a golden, crispy crust, they are guaranteed to be a hit. While delicious as is, feel free to customize the filling with your favorite meats or plant-based alternatives to truly make this recipe your own!

Prep:
10 mins

Cook:
40 mins

Refrigerate for:
2 hrs

Total:
50 mins

Servings:
8 servings

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Ingredients

Dough Recipe

The secret to truly exceptional empanadas lies in their crust. This recipe calls for a simple yet incredibly flaky dough that provides the perfect contrast to the savory filling. Using cold butter is key to achieving that desirable light and crisp texture.

• 2 1/4 cup all-purpose flour
• 1 1/2 tsp salt
• 1/2 cup unsalted butter, very cold and cubed
• 1 egg
• 1/3 cup cold water

Filling Recipe

This savory ground beef filling is packed with robust flavors, a hallmark of traditional Latin American cooking. The combination of aromatic vegetables and a medley of spices creates a depth that makes these empanadas irresistible. Don’t skip the optional raisins for a touch of sweet-savory balance!

• 1 lb ground beef (80/20 recommended for flavor)
• 1/2 small onion, finely diced
• 1/2 green bell pepper, finely diced
• 2 garlic cloves, minced
• 1/4 cup dry white wine (or beef broth for alcohol-free)
• 1 tbsp tomato paste
• 1/2 tsp chili powder (optional, adjust to taste)
• 1 tsp granulated garlic
• 1/2 tsp ground cumin
• 2 tsp sazón seasoning (with or without annatto)
• 1 tsp dried oregano
• Pinch of red chili flakes (for a subtle kick)
• 1/2 cup tomato sauce
• 1/2 cup water
• 1/4 cup raisins, optional (adds a delightful sweetness)
• Salt and freshly ground black pepper to taste

Instructions

Follow these detailed steps to create perfectly crispy and flavorful homemade empanadas. Precision in dough making and patient simmering of the filling are key to achieving the best results.

1. Prepare the Dough: Cut the very cold unsalted butter into 1-inch pieces.
2. In a food processor, combine the all-purpose flour and salt. Pulse a few times to combine.
3. Add the cold butter to the flour mixture and pulse several times until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This texture is crucial for flakiness.
4. With the food processor running, gradually drizzle in the cold water through the feed tube, one tablespoon at a time, until the dough just begins to come together.
5. Add the egg and mix briefly until the mixture forms a cohesive ball. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Gently knead with your hands for just a few seconds to bring it completely together. Wrap the dough tightly in plastic wrap and refrigerate for at least 1-2 hours. This chilling period is essential for the dough to firm up and for the gluten to relax, making it easier to roll.
7. Prepare the Filling: While the dough chills, begin preparing the ground beef filling. In a large skillet, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess oil. Set the beef aside.
8. In the same skillet (add a little oil if needed), sauté the finely diced onions, minced garlic, and green bell peppers over medium heat until they become translucent and fragrant, about 5-7 minutes.
9. Return the browned ground beef to the skillet with the cooked onions, peppers, and garlic. Stir to combine.
10. Deglaze the pan by adding the dry white wine, scraping up any browned bits from the bottom. Stir in the tomato paste, chili powder (if using), granulated garlic, cumin, sazón, red chili flakes, dried oregano, tomato sauce, water, and the optional raisins. Season generously with salt and pepper to taste.
11. Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for about 30 minutes, or until the beef is tender and the flavors have melded beautifully. The filling should be relatively thick to prevent soggy empanadas. Allow the filling to cool slightly before assembling.
12. Assemble the Empanadas: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. For best results, work with half the dough at a time, keeping the other half refrigerated.
13. Using a 5-inch round cutter (or a bowl rim), cut out circles from the rolled dough. Gather the scraps, re-roll, and cut more rounds until all dough is used.
14. Place a tablespoon or two of the cooled beef filling onto one half of each dough round, being careful not to overfill. Leave a small border around the edge.
15. Lightly moisten the edges of the dough with water. Fold the dough over in half to create a half-moon shape, enclosing the filling. Press the edges firmly to seal.
16. Use a fork to crimp the edges of each empanada, creating a decorative seal that also helps prevent the filling from escaping during cooking.
17. Cook the Empanadas: Heat vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Ensure there is enough oil for the empanadas to be submerged or at least half-submerged.
18. Carefully place a few empanadas into the hot oil, without overcrowding the pan. Fry for about 7-8 minutes, flipping halfway through, or until they are a beautiful golden brown and cooked through.
19. Remove the fried empanadas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
20. Serve warm with your favorite hot sauce and enjoy this delightful homemade treat!

Video Guide: Crafting Your Empanadas

Watch this helpful video to see the entire process, from preparing the dough to frying the perfect empanadas. Visual guidance can often make complex steps much clearer.

Nutrition Information

Here’s an approximation of the nutritional content per serving. Please note that these values are automatically calculated and can vary based on specific ingredient brands and preparation methods.

Calories: 414kcal |
Carbohydrates: 33g |
Protein: 14g |
Fat: 23g |
Saturated Fat: 11g |
Cholesterol: 91mg |
Sodium: 676mg |
Potassium: 339mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 560IU |
Vitamin C: 8.5mg |
Calcium: 30mg |
Iron: 3.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Recipe Details

Author:
Julie Maestre

Prep Time:
10 minutes

Cook Time:
40 minutes

Refrigerate for:
2 hours

Total Time:
50 minutes (active time)

Course:
Appetizer, Main Dish

Cuisine:
Cuban, Latin American

Servings:
8 servings

Calories:
414 per serving

Keywords:
Beef Empanadas, Empanadas, Homemade Empanadas, Flaky Empanadas

A Brief History of Empanadas: A Global Delight

The humble empanada, a delectable pastry filled with various ingredients, boasts a rich and fascinating history that spans continents. Its origins can be traced back to Galicia, Spain, where the word “empanada” comes from the verb “empanar,” meaning “to wrap in bread.” These early versions were often large, savory pies, designed as portable meals for workers and travelers. From Spain, empanadas made their way across the Atlantic with colonial expansion, finding new homes and unique interpretations throughout Latin America.

Each country, and even regions within countries, has developed its own distinctive style of empanada. For instance, Argentine empanadas are often baked and feature fillings like ground beef, chicken, or cheese, while Chilean empanadas frequently include beef, onions, olives, and hard-boiled eggs. In the Caribbean, particularly Cuba and Puerto Rico, empanadas are typically fried, yielding a wonderfully crispy crust, and can be filled with anything from seasoned ground beef (like this recipe!) to seafood or even sweet plantains. The versatility of the empanada is a testament to its enduring appeal, making it a beloved snack, appetizer, or even a main course in countless cultures.

Tips for Perfect Homemade Empanadas

Achieving bakery-quality empanadas at home is entirely possible with a few key techniques. Here are some essential tips to ensure your empanadas are consistently delicious:

• Keep Your Dough Cold: This is arguably the most crucial tip for a flaky crust. Cold butter creates pockets of steam in the oven or fryer, resulting in those desirable layers. Handle the dough as little as possible to prevent the butter from melting. If the dough gets warm during rolling, pop it back into the fridge for 10-15 minutes.
• Don’t Overwork the Dough: Over-kneading develops too much gluten, leading to a tough, chewy crust instead of a tender, flaky one. Mix just until combined and knead minimally.
• Cool the Filling Completely: A warm or hot filling will make your dough sticky and difficult to work with. It can also cause the pastry to become soggy. Prepare your filling in advance and let it cool completely in the refrigerator.
• Avoid Overfilling: While tempting, overfilling your empanadas makes them prone to bursting during cooking, leading to a messy and disappointing result. Stick to 1-2 tablespoons of filling per round, leaving enough space to seal properly.
• Master the Seal: A good seal is vital. Lightly moisten the edges of the dough with water before folding and pressing. The fork crimping technique not only adds a decorative touch but also reinforces the seal, preventing leakage.
• Consistent Frying Temperature: If frying, maintain a consistent oil temperature of 350°F (175°C). If the oil is too cold, the empanadas will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside while remaining undercooked inside. Fry in batches to avoid dropping the oil temperature.
• Baking Option: For a healthier alternative, you can bake your empanadas. Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. For a golden finish, you can brush them with an egg wash (1 egg beaten with a tablespoon of water) before baking. Bake for 20-25 minutes, or until golden brown.
• Make Ahead: Empanadas are fantastic for meal prep! You can prepare the filling a day or two in advance. You can also assemble uncooked empanadas and freeze them on a baking sheet. Once solid, transfer them to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.

Variations to Explore: Customizing Your Empanada Experience

The beauty of empanadas lies in their incredible adaptability. While the beef filling in this recipe is truly delicious, don’t hesitate to experiment with different ingredients to create your own signature versions. Here are a few ideas to get you started:

• Chicken Empanadas: Shredded cooked chicken, mixed with a sofrito (sautéed onions, peppers, garlic), potatoes, and olives, makes a fantastic alternative.
• Cheese Empanadas: A simple yet satisfying option. Use a blend of cheeses like mozzarella, cheddar, or Monterey Jack, perhaps with a touch of cream cheese for extra creaminess. You can also add finely chopped jalapeños for a spicy kick.
• Vegetarian Empanadas: Sautéed mushrooms and spinach with feta cheese, black beans and corn with cumin and chili, or roasted sweet potato with black beans and spices are all excellent plant-based options.
• Pork Empanadas: Slow-cooked pulled pork, seasoned with Cuban spices or a smoky BBQ sauce, creates a rich and hearty filling.
• Sweet Empanadas: Yes, empanadas can be dessert too! Fill them with guava paste and cheese, dulce de leche, or spiced apple pie filling. These are often sprinkled with cinnamon sugar after frying or baking.

Serving Suggestions: Elevate Your Empanada Meal

Empanadas are wonderfully versatile and can be enjoyed in many ways. While they are a complete delight on their own, pairing them with the right accompaniments can elevate your dining experience:

• Hot Sauce is a Must: As mentioned, a good quality hot sauce is practically mandatory. A smoky chipotle hot sauce, a vibrant salsa verde, or even a simple chili oil can add a fantastic zing.
• Fresh Salsas and Dips: Serve with a fresh pico de gallo, a creamy avocado salsa, or a tangy chimichurri sauce for an herbaceous counterpoint. Guacamole is always a welcome addition.
• Sour Cream or Greek Yogurt: A dollop of cool sour cream or plain Greek yogurt can provide a refreshing contrast to the rich, savory filling.
• Simple Salad: For a lighter meal, pair your empanadas with a crisp green salad dressed with a vinaigrette. The freshness cuts through the richness of the fried pastry.
• Rice and Beans: For a more substantial meal, especially if serving as a main course, a side of fluffy white rice and black beans is a classic and satisfying combination.
• Pickled Onions: Quick pickled red onions offer a sharp, tangy bite that complements the savory beef perfectly.