This empanadas recipe creates delicious, flaky pastries filled with savory beef that will become your new favorite comfort food. These golden, crescent-shaped treats are perfect for dinner, parties, or meal prep.
What Makes These Empanadas Special
I discovered the magic of homemade empanadas during a busy weeknight when I needed something satisfying but portable. The buttery, tender crust paired with the rich beef filling creates the perfect handheld meal.
Unlike traditional fried versions, these baked empanadas are lighter yet just as crispy. You get all the flavor without the mess of deep frying.
Why You’ll Love This Recipe
This recipe works because it breaks down a seemingly complex dish into simple steps. The dough comes together quickly in one saucepan, and the filling uses everyday ingredients you likely have at home.
The best part? You can make everything ahead of time. Prepare the dough and filling separately, then assemble when ready to bake.
Essential Ingredients
1. For the Dough:
- 1 cup water
- 1½ sticks unsalted butter
- 2¾ cups all-purpose flour
- 2 teaspoons salt
- Pinch of paprika
2. For the Beef Filling:
- 3 tablespoons olive oil
- 1 pound ground beef (85-90% lean)
- 1 small yellow onion, minced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon white pepper
- ½ teaspoon ground cumin
- ¼ cup beef broth
- 1-2 tablespoons tomato paste
- 1 small russet potato, diced and boiled
- 3 scallions, chopped
- ½ cup shredded Monterey Jack cheese (optional)
3. For Assembly:
- 1 egg
- 3 tablespoons water
Step-by-Step Instructions
1. Make the Dough
- Heat water and butter in a medium saucepan over medium heat until butter melts completely.
- In a large bowl, whisk together flour, salt, and paprika. Create a well in the center.
- Pour a little warm butter mixture into the well. Mix with your fingertips to form a wet paste.
- Add remaining liquid and work with your hands until you get a wet, oily dough.
- Wrap in plastic and refrigerate for at least 2 hours.
2. Prepare the Filling
- Heat 2 tablespoons oil in a large skillet over medium heat. Cook ground beef until browned, about 10 minutes.
- Remove beef with a slotted spoon and set aside. Reserve 2 tablespoons drippings.
- Add remaining oil and drippings to the pan. Sauté onion until translucent, 10-15 minutes.
- Add bell peppers, peas, garlic, and all seasonings.
- After a few minutes, deglaze with beef broth. Add tomato paste and mix until dissolved.
- Stir in cooked beef and diced potato. Remove from heat and let cool.
3. Assemble the Empanadas
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Tear off golf-ball-sized pieces of chilled dough and roll into balls.
- On a lightly floured surface, roll each ball into a 5-inch circle, about ¼-inch thick.
- Place 2 heaping tablespoons of filling in the center of each circle. Add ½ teaspoon scallions and a light sprinkle of cheese if using.
- Beat egg and water together for egg wash. Brush a small amount along one half of the dough’s edge.
- Fold dough over to create a half-moon shape. Press edges firmly to seal, then crimp with a fork.
- Place on prepared baking sheet. Brush tops with egg wash.
- Bake for 20 minutes until golden brown.
Pro Tips for Perfect Empanadas
- Don’t overfill the empanadas. Use slightly less filling than you think you need to prevent bursting.
- Make sure your dough is properly chilled before rolling. This prevents tearing and makes handling easier.
- Seal edges well to prevent filling from leaking during baking.
Storage and Make-Ahead Tips
Store leftover empanadas in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes.
For freezing, wrap baked empanadas individually in plastic wrap. They keep for up to 3 months. Reheat in a 300°F oven for 10 minutes.
You can also freeze unbaked empanadas. Place on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding a few extra minutes to cooking time.
Final Thoughts
This empanadas recipe proves that homemade doesn’t have to be complicated. With simple ingredients and straightforward techniques, you can create restaurant-quality results in your own kitchen.
The combination of flaky pastry and seasoned beef filling makes these empanadas irresistible. Whether you’re feeding a crowd or meal prepping for the week, this recipe delivers every time.
Easy Beef Empanadas
Ingredients
Equipment
Method
- Make the Dough: In a medium saucepan over medium heat, add water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center.
- Pour a little of the warm butter mixture into the well and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough.
- Wrap the dough in plastic and refrigerate for at least 2 hours. Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Prepare the Filling: Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the beef, cooking until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.
- With the remaining 1 tablespoon olive oil and 2 tablespoons of drippings, sauté the yellow onion until translucent, 10-15 minutes. Add the bell peppers, peas, garlic and seasonings.
- After a few minutes, deglaze the pan with ¼ cup of beef broth, then add 1-2 tablespoons of tomato paste. Once dissolved, mix in the beef and potatoes. Remove from heat.
- Assemble: Tear off golf-ball sized pieces of chilled dough and roll into balls. On a lightly floured surface, roll each ball into ¼-inch thick, 5-inch diameter circles.
- Place 2 heaping tablespoons of filling in the center of each circle. Add ½ teaspoon scallions and sprinkle lightly with cheese if using. Beat egg and water together for egg wash.
- Brush a small amount of egg wash along one half of the dough’s edge. Fold over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
- Place empanadas on prepared baking sheet. Brush tops gently with egg wash. Bake until golden brown, about 20 minutes. Serve warm.