Beef Empanadas

The Ultimate Beef Empanadas Recipe

There is something magical about biting into a warm, golden empanada and finding a savory, spiced beef filling waiting inside. This beef empanadas recipe is one of those dishes that turns a normal afternoon into a mini fiesta in your kitchen. Whether you grew up eating them at family gatherings or you are discovering empanadas recipe beef style for the first time, this version strikes the perfect balance between authentic flavor and beginner friendly technique.

This is truly a beginner empanada cooking guide disguised as a recipe post. We walk through every step of homemade empanada preparation, from building a deeply savory filling to sealing the dough so nothing leaks out in the oven. If you have ever searched for an empanadas recipe authentic enough to impress your abuela but easy enough for a weeknight, you have landed in the right place.

Before we get cooking, the right tools and a few key ingredients really do make a difference here. A good skillet helps the beef brown evenly instead of steaming, a sturdy baking sheet prevents soggy bottoms, and quality empanada dough discs make assembly almost effortless. These are the products that genuinely help this recipe shine.

What Makes These Empanadas So Good

The filling in this empanadas recipe easy enough for weeknights comes together in one skillet. Ground beef is simmered with onions, garlic, bell pepper, and a warm blend of cumin, smoked paprika, and oregano until it turns rich and slightly saucy. A spoonful of tomato paste and a splash of beef broth give the mixture body, so every bite of filling stays put instead of spilling out.

We also fold in chopped green olives and diced hard-boiled egg, a classic touch found in many South American kitchens. It might sound unexpected if you have not tried it before, but the briny olives and creamy egg balance the richness of the beef beautifully.

Chef's Tip: Always let your filling cool completely before assembling. Warm filling softens the dough and makes it nearly impossible to seal properly, which is one of the most common mistakes in homemade empanada preparation.

A Nod to Global Empanada Traditions

While this version leans classic Latin American, empanadas have traveled far beyond their origins. You will find variations across the globe, including wonderfully spiced African empanadas and African beef empanadas that swap in curry powder, ginger, or scotch bonnet peppers for extra heat. Empanadas recipe Mexican style often uses shredded beef or chorizo with a touch of chili powder, while other regions favor sweeter, raisin studded fillings. Feel free to treat the spice blend here as a starting point and make it your own.

What unites all of these recipes for empanadas is the same golden, flaky pocket and the joy of eating something handheld and packed with flavor. Once you understand the basic folding and sealing technique, you can fill these pastries with almost anything.

Building and Sealing the Empanadas

Assembly is where this beginner empanada cooking guide really earns its name. Lay your dough discs on a clean, lightly floured surface, spoon in the cooled filling, then fold each disc into a half moon. Press the edges firmly and crimp with a fork, or practice the traditional repulgue fold by pinching and twisting the edge into a decorative rope. Either method works, the goal is simply a tight seal.

• Do not overfill, about 2 tablespoons per empanada is the sweet spot.
• Keep a small bowl of water nearby to moisten the edges if the dough feels dry.
• Brush generously with egg wash for that glossy, bakery style finish.

Ready to make it? Here is the full step-by-step recipe:

Beef Empanadas

Golden, flaky beef empanadas packed with savory spiced beef, olives, and melty cheese. This easy, authentic empanadas recipe is perfect for beginners and freezer-friendly for busy weeknights.

Prep:35 mins

Cook:25 mins

Total:60 mins

Yield:6 servings

Cuisine:Latin American

Yield: 6 servingsCalories: 320Protein: 14g

Carbs: 26gFat: 18gSat. Fat: 7gFiber: 2gSugar: 2gSodium: 480mg

Ingredients

Units

USM

Scale

1x2x3x

• 12 empanada dough discs, thawed if frozen, such as Goya brand
• 1 lb ground beef, 80/20 blend
• 1 yellow onion, finely diced
• 1/2 red bell pepper, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 3/8 cup green olives, pitted and chopped
• 2 hard-boiled eggs, chopped, optional
• 1/4 cup beef broth
• 2 tbsp olive oil, for cooking the filling
• 1 large egg, beaten, for egg wash
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, freshly ground

Instruction

1

Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and cook for 4 to 5 minutes until softened.

2

Add the minced garlic and cook for 30 seconds until fragrant.

3

Add the ground beef, breaking it up with a spoon, and cook for 6 to 8 minutes until browned and no longer pink.

4

Stir in the tomato paste, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

5

Pour in the beef broth and simmer for 5 minutes until the mixture is thick and most of the liquid has absorbed.

6

Remove from heat and stir in the chopped olives and hard-boiled eggs if using. Let the filling cool to room temperature.

7

Preheat the oven to 400 degrees F (200 degrees C) and line two baking sheets with parchment paper.

8

Lay out the empanada dough discs on a clean surface. Spoon about 2 tablespoons of filling into the center of each disc.

9

Fold each disc in half to form a half-moon shape, pressing the edges together. Crimp the edges with a fork or fold into a rope pattern to seal tightly.

10

Arrange the empanadas on the prepared baking sheets and brush the tops with the beaten egg wash.

11

Bake for 20 to 25 minutes, until the empanadas are golden brown and crisp.

12

Let cool for 5 minutes before serving warm.

Equipment

• Large skillet
• Baking sheets
• Parchment paper
• Pastry brush
• Fork

Notes

These freeze beautifully both baked and unbaked. To freeze unbaked, arrange sealed empanadas on a tray, freeze until solid, then transfer to a bag and bake straight from frozen, adding about 5 extra minutes. Leftovers reheat best in the oven or air fryer to keep the crust crisp.

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Serving, Storing, and Reheating

These empanadas are fantastic on their own, but they truly shine with a squeeze of lime and a side of chimichurri or a simple avocado salsa for dipping. They make a wonderful appetizer for parties, a hearty lunch alongside a green salad, or a fun hands on dinner for the whole family.

Leftovers keep beautifully in an airtight container in the fridge for several days, and they freeze exceptionally well both before and after baking. Whenever a craving hits, you can pull a batch from the freezer and have a hot, crispy empanada ready in under 30 minutes.

Once you master this base recipe, you will find yourself dreaming up new fillings for months to come, and that is exactly how the best homemade empanada preparation traditions get passed down in the first place.