Go Back
- 1 pound ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, finely chopped - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup frozen peas - 2 hard-boiled eggs, chopped To make the beef filling, start with ground beef. This is the heart of the empanada. I use onion and garlic for a robust flavor. Red bell pepper adds a sweet crunch. Don’t forget the peas and hard-boiled eggs; they give texture and extra taste. - 2 cups all-purpose flour - 1 teaspoon salt (for dough) - ½ cup unsalted butter, chilled and cubed - 5-6 tablespoons cold water For the dough, all-purpose flour is key for a good structure. Chilled butter creates a flaky texture. A touch of salt brings out the flavors. Cold water helps bind it all together. - 1 tablespoon fresh cilantro, chopped (optional) - Egg wash (1 egg beaten with 1 tablespoon water, for sealing) I like to use cilantro for a fresh look and taste. An egg wash seals the empanadas and gives them a nice, shiny finish. You can choose to skip these if you prefer. For the full recipe, check out the complete guide above. - Sauté onion and bell pepper Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 chopped onion and 1 chopped red bell pepper. Cook for about 5 minutes until they soften. Then, add 2 minced garlic cloves. Stir for 1 more minute until fragrant. - Cook the ground beef Add 1 pound of ground beef to the skillet. Break it apart with a spoon. Stir often until it turns brown. Drain any excess fat if needed. - Add spices and peas Sprinkle in 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix well. Add 1 cup of frozen peas and cook for 3-4 minutes until heated. - Fold in eggs and cilantro Take the skillet off the heat and add 2 chopped hard-boiled eggs. If you like, add 1 tablespoon of chopped cilantro. Let the filling cool to room temperature. - Combine flour and salt In a bowl, mix 2 cups of all-purpose flour with 1 teaspoon of salt. - Cut in butter and add water Cut in ½ cup of chilled butter until it looks like crumbs. Gradually stir in 5-6 tablespoons of cold water. Form it into a ball and wrap it in plastic. Chill for 30 minutes. - Roll out dough and cut circles Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Use a round cutter to cut 5-6 inch circles. - Fill and seal each empanada Place a heaping tablespoon of the beef filling on each dough circle. Brush the edges with egg wash. Fold the dough over to form a half-moon shape. Press the edges to seal and crimp with a fork. - Preheat oven and prepare baking sheet Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash. - Timing for baking and checking readiness Bake for 20-25 minutes until golden brown. Check them halfway through to ensure even cooking. - Cooling and presentation tips Let the empanadas cool for a few minutes on a wire rack. Serve them warm on a platter, garnished with cilantro and your favorite dipping sauce, like salsa or guacamole. Enjoy! To make great beef empanadas, keep the filling from being greasy. After cooking the beef, drain any extra fat. This keeps the filling light and tasty. Next, balance the flavors with spices. Use ground cumin and paprika to give it depth. A pinch of salt and black pepper brings everything together. These spices add warmth and flavor to your filling. The dough is key for nice empanadas. You want a smooth, soft texture. When mixing flour and butter, make sure to cut them well. This helps create a flaky crust. After forming the dough, let it rest in the fridge for about 30 minutes. This step allows the gluten to relax, making it easier to roll out later. For a golden brown color, watch the baking time closely. Bake the empanadas at 400°F (200°C) for 20-25 minutes. Keep an eye on them towards the end. If they look too pale, give them a few more minutes. Once baked, let them cool slightly before serving. To store baked empanadas, keep them in an airtight container. They stay fresh in the fridge for up to three days. {{image_4}} For a meatless option, you can swap beef with many tasty ingredients. Try using: - Black beans - Lentils - Mushrooms - Spinach - Sweet potatoes Popular vegetable combinations include sautéed onions, peppers, and corn. You can mix and match based on what you like. Just ensure the filling is not too watery. This way, your empanadas stay crisp. If you love heat, add jalapeños to your beef filling. Chop them finely and mix them in with the beef while cooking. This brings a nice kick! You can also use spices like cayenne or chili powder for extra flavor. Try adding smoked paprika for a smoky twist, too. You can change the dough to fit your needs. For gluten-free dough, use rice flour or almond flour. Mix it well with a binder like xanthan gum. This keeps the dough from falling apart. To add flavor, try mixing in fresh herbs like rosemary or thyme into the dough. This small change makes a big difference in taste. Check out the Full Recipe for the classic beef empanadas and feel free to experiment! To store baked empanadas, first let them cool completely. Place them in an airtight container. You can also wrap them in plastic wrap. This keeps them fresh and tasty. In the fridge, they last about 3 to 4 days. For freezing, shape the empanadas but don’t bake them yet. Place them on a baking sheet lined with parchment paper. Make sure they don’t touch each other. Freeze them for about 1 to 2 hours. Once firm, transfer them to a freezer bag. They can stay frozen for up to 3 months. When ready to cook, bake them straight from the freezer. Just add a few extra minutes to the baking time. To reheat empanadas, the best method is in the oven. Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy. Avoid microwaving them as it can make them soggy. Enjoy your tasty beef empanadas warm! To reheat empanadas, use an oven or air fryer. Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet. Heat them for about 10-15 minutes. This keeps them crispy and warm. Avoid using a microwave, as it can make them soggy. Yes, you can make the dough ahead of time. Prepare the dough and wrap it in plastic wrap. Store it in the fridge for up to 2 days. This allows for easy assembly when you're ready to fill and bake. Beef empanadas trace their roots to Spain. They spread to Latin America with explorers. Each region adds its twist. In Argentina, they are a staple, often made with spices and olives. In other areas, you might find different meats or veggies inside. Look for a golden-brown color on the outside. The edges should be firm and slightly crisp. You can also tap them; they should sound hollow. If they meet these signs, they’re ready to enjoy! Absolutely! You can use chicken, pork, or turkey. For a vegetarian option, try cheese, mushrooms, or black beans. The filling can be as diverse as your taste. Get creative and mix in your favorite flavors! Making beef empanadas is fun and easy. We covered all the key steps, from choosing the right filling ingredients to making perfect dough. Remember to season well for tasty bites. Don’t forget to try variations like vegetarian or spicy options. Proper storage also helps enjoy them longer. With these tips, you can create delicious empanadas that impress friends and family. Try these methods and enjoy your cooking adventure!

The Best Beef Empanadas

Savor the flavor with these delightful Savory Beef Empanadas! Learn to create a mouthwatering filling of ground beef, veggies, and spices wrapped in a flaky dough. Perfect for parties or a tasty snack, these empanadas are sure to impress. Ready in just an hour, they're a culinary adventure you don't want to miss. Click through to explore the full recipe and discover how to make these delicious treats today!
Print Recipe Pin Recipe

Ingredients
  

1 pound ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup frozen peas

2 hard-boiled eggs, chopped

1 tablespoon fresh cilantro, chopped (optional)

2 tablespoons olive oil

2 cups all-purpose flour

1 teaspoon salt (for dough)

½ cup unsalted butter, chilled and cubed

5-6 tablespoons cold water

Egg wash (1 egg beaten with 1 tablespoon water, for sealing)

Instructions
 

Prepare the Filling: Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the finely chopped onion and red bell pepper. Sauté them for about 5 minutes, or until they are softened and slightly translucent. Next, incorporate the minced garlic into the skillet and cook for an additional minute until the garlic is fragrant and golden.

    Cook the Beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon to ensure it cooks evenly. Stir frequently until the beef is fully browned and any excess fat is reduced. If necessary, drain off any excess fat from the skillet to keep the filling from becoming greasy.

      Season the Mixture: Sprinkle in the ground cumin, paprika, salt, and black pepper to the beef mixture, stirring thoroughly to combine. Add the frozen peas and allow the mixture to cook for an additional 3-4 minutes until the peas are heated through. Remove the skillet from heat and gently fold in the chopped hard-boiled eggs and cilantro, if desired. Let the filling cool to room temperature.

        Make the Dough: In a large mixing bowl, combine the all-purpose flour with 1 teaspoon of salt. Use a pastry cutter or your fingertips to cut the chilled cubed butter into the flour until the texture resembles coarse crumbs. With a fork, gradually stir in cold water, one tablespoon at a time, until the dough comes together into a cohesive ball. Once formed, wrap the dough in plastic wrap and refrigerate for approximately 30 minutes to allow it to rest.

          Assemble the Empanadas: Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Using a round cutter or the rim of a bowl, cut out 5-6 inch circles from the dough.

            Fill & Seal: Position a heaping tablespoon of the prepared beef filling in the center of each dough circle. Lightly brush the edges of the dough with the prepared egg wash, then fold the dough over to create a half-moon shape. Press the edges together to secure them, crimping with a fork for an attractive finish.

              Bake: Carefully transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with any remaining egg wash and use a fork or knife to puncture small holes in each empanada to allow steam to escape during baking. Bake in the preheated oven for 20-25 minutes, or until they are beautifully golden brown.

                Serve: Allow the empanadas to cool slightly on a wire rack for a few minutes before serving. Enjoy warm!

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 empanadas

                    - Presentation Tips: Serve the empanadas on a large platter, optionally garnished with fresh cilantro leaves and accompanied by a refreshing dipping sauce, such as salsa or guacamole.