Beef Empanadas - kitchenfanrecipe

There’s something incredibly comforting about biting into a warm, flaky Beef Empanada. These delightful hand pies, filled with seasoned ground beef and wrapped in buttery pastry, bring a touch of Latin American cuisine right into your kitchen. Beef Empanadas are perfect for any occasion—whether served as appetizers at your next gathering, packed for lunch, or enjoyed as a satisfying dinner alongside a fresh salad. The beauty of these savory pastries lies in their versatility and the way they wrap humble ingredients into something truly special. If you’ve never tried making Beef Empanadas at home, you’re in for a treat! This recipe will guide you through creating these delicious pockets of flavor that will surely become a family favorite.

Table of Contents

Ingredients

For the Dough:

3 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup cold vegetable shortening
2 large eggs (1 for the dough, 1 for egg wash)
1/3 cup cold water
1 tablespoon white vinegar

For the Filling:

1 pound ground beef (80/20 lean to fat ratio)
2 tablespoons olive oil
1 large onion, finely diced
1 red bell pepper, finely diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon (optional but adds wonderful depth)
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 cup beef broth
2 tablespoons tomato paste
1/3 cup green olives, pitted and chopped
1/4 cup golden raisins (optional)
Salt and pepper to taste

Timing

Making Beef Empanadas from scratch is a labor of love, but the results are well worth it. Here’s what to expect:

Prep Time: 1 hour (includes making dough and filling)
Resting Time: 1 hour (for dough)
Assembly Time: 30 minutes
Baking Time: 25 minutes
Total Time: Approximately 3 hours

Don’t let the time commitment scare you! Much of it is inactive time, and you can prepare components ahead. The dough can be made a day in advance, and the filling can be prepared up to two days before assembly.

Step-by-step instructions

Preparing the Dough:

In a large bowl, whisk together flour and salt.
Add the cold butter and shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
In a separate bowl, whisk together 1 egg, cold water, and vinegar.
Make a well in the center of the flour mixture and pour in the egg mixture.
Gently mix with a fork until the dough starts to come together.
Turn the dough onto a lightly floured surface and knead gently just until it forms a cohesive ball. Don’t overwork the dough or it will become tough.
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.

Preparing the Filling:

Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, cooking until softened, about 5 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Increase the heat to medium-high and add the ground beef, breaking it up with a wooden spoon as it cooks.
Once the beef is no longer pink, add cumin, oregano, paprika, cinnamon (if using), and cayenne pepper. Stir to combine and cook for 1 minute to toast the spices.
Stir in the tomato paste and cook for another minute.
Pour in the beef broth, bring to a simmer, and cook until most of the liquid has evaporated, about 5-7 minutes.
Stir in the olives and raisins (if using). Season with salt and pepper to taste.
Transfer the filling to a bowl and let it cool completely before assembling the empanadas. You can speed this up by spreading the filling on a baking sheet and refrigerating.

Assembling and Baking:

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough to about 1/8-inch thickness.
Using a 4-5 inch round cutter (or a bowl and knife), cut out circles from the dough. Re-roll scraps as needed.
Place about 2 tablespoons of filling in the center of each dough circle.
Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the edges of the dough with egg wash.
Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers.
Crimp the edges with a fork or create a decorative rope edge by pinching and folding the dough.
Place the empanadas on the prepared baking sheets. Brush the tops with egg wash for a golden finish.
Using a small knife, cut a tiny slit or vent on the top of each empanada to allow steam to escape during baking.
Bake for 20-25 minutes, rotating the pans halfway through, until the empanadas are golden brown.
Let cool for 5 minutes before serving.

Nutritional Information

Each Beef Empanada (based on a yield of approximately 16 empanadas) contains:

Calories: 250
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 240mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 2g
Protein: 9g

Remember that nutritional values can vary based on specific ingredients and portion sizes. These are approximate values to give you a general idea of the nutritional content of Beef Empanadas.

Healthier Alternatives

If you’re looking to make your Beef Empanadas a bit lighter, consider these modifications:

Leaner Meat: Use 90% lean ground beef or substitute ground turkey or chicken for a lower-fat option.
Whole Wheat Dough: Replace half or all of the all-purpose flour with whole wheat flour for added fiber.
Baking vs. Frying: While this recipe calls for baking, which is already healthier than the traditional frying method, you can make them even lighter by using cooking spray instead of egg wash on top.
More Vegetables: Increase the ratio of vegetables to meat by adding finely diced mushrooms, zucchini, or carrots to the filling.
Dairy-Free Option: Replace the butter with coconut oil or a plant-based butter substitute.
Air Fryer Method: If you have an air fryer, cook the empanadas at 350°F for about 10-12 minutes for a crispy exterior with less fat.

Serving Suggestions

Beef Empanadas are versatile and can be served in many delightful ways:

Dipping Sauces: Serve with chimichurri sauce, salsa, guacamole, or sour cream for dipping.
As an Appetizer: Make mini versions for a cocktail party or game day snack.
Main Course: Pair with a bright, acidic salad like a tomato and red onion salad or a simple green salad with vinaigrette to balance the richness of the empanadas.
Complete Meal: Serve alongside black beans, yellow rice, and fried plantains for a complete Latin-inspired feast.
Picnic Food: These travel well and taste great at room temperature, making them perfect for picnics or packed lunches.
Brunch: Try serving empanadas with fried eggs for a hearty brunch option.

Common Mistakes

Avoid these pitfalls when making your Beef Empanadas:

Overworking the Dough: This can make your empanadas tough rather than flaky. Handle the dough as little as possible.
Filling Too Much: Overstuffed empanadas will burst during baking. Stick to the recommended amount of filling.
Wet Filling: If your filling is too wet, it will make the dough soggy. Make sure to cook off excess moisture and cool the filling completely.
Not Sealing Properly: Ensure edges are well-sealed to prevent filling from leaking during baking.
Skipping the Vent: Without a small slit on top, steam can build up and cause the empanadas to burst.
Inconsistent Dough Thickness: Rolling the dough unevenly results in empanadas that cook unevenly. Aim for a consistent thickness.
Forgetting to Chill: Working with room temperature dough is frustrating and produces less flaky results. Keep the dough cold until ready to use.

Storage Tips

Beef Empanadas can be prepared ahead and stored in various ways:

Refrigeration: Store baked empanadas in an airtight container in the refrigerator for up to 3 days.
Freezing Unbaked Empanadas: Place assembled but unbaked empanadas on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, add about 5 minutes to the baking time (no need to thaw).
Freezing Baked Empanadas: Cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat in a 350°F oven for about 15-20 minutes until heated through.
Make-Ahead Components: The dough can be refrigerated for up to 2 days, and the filling can be stored in the refrigerator for up to 3 days before assembly.
Reheating: For best results, reheat refrigerated or frozen empanadas in a 350°F oven for 10-15 minutes rather than using a microwave, which can make the crust soggy.

Conclusion

Beef Empanadas are a wonderful addition to your culinary repertoire. With their flaky crust and flavorful filling, they represent the perfect balance of comfort and excitement in one delicious package. While they require some time to prepare, the process can be broken down into manageable steps, and the results are absolutely worth it. Whether you’re making them for a special occasion or a weeknight treat, these savory hand pies are sure to impress everyone at your table. The beauty of this recipe lies in its flexibility—once you’ve mastered the basic technique, you can experiment with different fillings and seasonings to make it truly your own. So roll up your sleeves, prepare your dough, and get ready to enjoy the warm, satisfying embrace of homemade Beef Empanadas!

FAQs

Can I use store-bought pie crust instead of making the dough from scratch?

Yes, you can use refrigerated pie crust as a time-saving alternative. While homemade dough offers the best flavor and texture, a quality store-bought crust will still produce delicious empanadas. Roll it slightly thinner than it comes and proceed with the recipe as directed.

Can I make Beef Empanadas ahead of time for a party?

Absolutely! Beef Empanadas are perfect for make-ahead entertaining. You can prepare the filling and dough up to 2 days in advance, assemble the day before, and either refrigerate unbaked empanadas overnight or freeze them for longer storage. Just add a few minutes to the baking time if cooking from cold.

Is there a way to make these empanadas without olives and raisins?

Yes, the olives and raisins are traditional in some regional versions but entirely optional. You can simply omit them or substitute with diced potatoes, corn, or more bell peppers. For a different flavor profile, try adding a small amount of chopped fresh herbs like cilantro or parsley to the filling instead.

Can I fry these empanadas instead of baking them?

Definitely! To fry the empanadas, heat vegetable oil to 350°F in a heavy pot or deep fryer. Fry in batches for about 2-3 minutes per side until golden brown. Drain on paper towels. Fried empanadas have a different texture—crispier and slightly less flaky than baked ones—but are equally delicious.

What’s the best way to reheat leftover empanadas?

For the best texture, reheat empanadas in a 350°F oven for 10-15 minutes until warmed through. This maintains their crisp exterior. While microwaving is quicker (1-2 minutes), it tends to make the crust soggy. If you’re in a hurry, a toaster oven on medium heat for 3-4 minutes offers a good compromise between convenience and quality.