Beef Empanadas

Golden, flaky, and packed with savory flavor, these Crispy Beef Empanadas are the ultimate handheld comfort food. Filled with a spiced mixture of ground beef, tender potatoes, peas, and jalapeños, each empanada is wrapped in a buttery homemade dough that bakes or fries to crisp perfection. Perfect as a meal, snack, or party appetizer, they’re satisfying, portable, and utterly crave-worthy.

Why You’ll Love This Recipe

These empanadas are made from scratch, but the process is simple and incredibly rewarding. The beef filling is richly spiced and balanced with the tender bite of potatoes and the pop of green peas, while the dough turns beautifully golden and crisp in the oven. Whether you bake or fry them, they hold up perfectly for dipping and reheating. Great for entertaining or meal prep, they freeze well and taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 3 cups all-purpose flour

• 3/4 cup cold unsalted butter, cubed

• 1 teaspoon salt

• 1 large egg

• 1/2 cup milk

For the Filling:

• 2 tablespoons olive oil

• 1 small yellow onion, diced

• 1/3 cup finely diced jalapeño (about 1 medium)

• 1 pound ground beef

• 2 tablespoons tomato paste

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1/2 teaspoon oregano

• Salt and pepper to taste

• 1 cup beef broth

• 1 medium potato, finely diced

• 1/4 cup frozen peas

For the Egg Wash:

• 1 egg

• 2 tablespoons water

Directions

1. In a food processor, pulse the flour, butter, and salt until the mixture resembles coarse crumbs with pea-sized butter pieces.

2. Add the egg and milk. Pulse again until the dough comes together in a ball.

3. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

4. While the dough chills, heat olive oil in a skillet over medium heat. Sauté the onion and jalapeño for 2 minutes until fragrant.

5. Add the ground beef and cook until browned, about 8–10 minutes, breaking it up with a spoon.

6. Stir in the tomato paste, chili powder, paprika, cumin, oregano, salt, and pepper.

7. Add the diced potato and beef broth. Simmer for 12–15 minutes, or until the potatoes are tender and the mixture is thick.

8. Stir in the peas and remove from heat. Let the filling cool to room temperature.

9. Preheat the oven to 400°F and line a baking sheet with parchment paper.

10. On a floured surface, roll the chilled dough to about 1/8-inch thickness. Cut out twelve 5-inch circles.

11. Spoon about 1/4 cup of filling into the center of each dough circle. Fold in half and press the edges together. Crimp with a fork to seal.

12. In a small bowl, whisk the egg and water. Brush over each empanada.

13. Bake for 20–25 minutes, or until golden brown and crispy.

14. Serve warm with your favorite dipping sauce, such as salsa, sour cream, or chimichurri.

Servings and timing

Servings: 12
Prep Time: 35 minutes
Cooking Time: 25 minutes
Chill Time: 1 hour
Total Time: 2 hours
Calories: Approximately 310 kcal per empanada

Variations

• Cheesy Twist: Add a small cube of mozzarella or cheddar inside each empanada for a melty center.

• Spicy Version: Add more jalapeños or a dash of hot sauce to the filling for extra heat.

• Sweet Potato Swap: Use finely diced sweet potato instead of white potato for a slightly sweeter flavor.

• Fried Version: Fry the empanadas in oil heated to 350°F for 3–4 minutes per side, until golden and crisp.

• Vegetarian Option: Replace beef with lentils or mushrooms for a hearty meatless filling.

Storage/Reheating

Store baked empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–12 minutes until warmed through and crisp. They can also be frozen (baked or unbaked) for up to 2 months. If baking from frozen, add 5–10 minutes to the cooking time.

FAQs

Can I use store-bought dough?

Yes, pre-made empanada wrappers or pie crust can be used for convenience, though homemade dough offers the best flavor and texture.

Can I freeze unbaked empanadas?

Absolutely. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen with a few extra minutes added to the cook time.

How do I prevent the filling from leaking?

Avoid overfilling and make sure to seal the edges well using a fork or by pinching the dough.

Can I make the dough by hand?

Yes, use a pastry cutter or your fingers to work the butter into the flour until crumbly, then mix in the egg and milk.

What dipping sauces go well with empanadas?

Try salsa, sour cream, chimichurri, avocado crema, or spicy mayo.

Can I make the filling ahead of time?

Yes, the filling can be made up to 2 days in advance and stored in the fridge.

How do I make them crispier?

Brushing with egg wash before baking helps achieve a golden, crisp finish.

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner substitute.

Are these good for meal prep?

Absolutely. They store and reheat well, making them great for lunches and snacks throughout the week.

What’s the best way to serve them?

Serve hot with dipping sauces and a fresh salad or slaw on the side for a complete meal.

Conclusion

Crispy Beef Empanadas are a delicious, comforting dish that’s perfect for gatherings, on-the-go lunches, or family dinners. With their buttery crust, spiced beef and potato filling, and golden finish, they deliver the perfect balance of crunch and flavor in every bite. Whether baked or fried, these empanadas are guaranteed to impress and satisfy.

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