Beef Empanadas Recipe

Introduction

These beef empanadas are savory pockets filled with a flavorful mix of ground beef, spices, and melted cheese. Crispy on the outside and tender inside, they make a perfect snack or meal to share with family and friends.

Ingredients

• 3 cups (360 g) all-purpose flour, plus more for surface
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg
• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 lb ground beef
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup chopped pickled jalapeños
• 1/2 cup chopped tomatoes
• All-purpose flour, for dusting
• 1 1/4 cups shredded cheddar cheese
• 1 1/4 cups shredded Monterey Jack cheese
• Chopped fresh cilantro, for serving
• Sour cream, for serving

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, and salt. Cut the cold butter into the dry ingredients using your hands or a pastry cutter until pea-sized pieces form. Add the egg and 3/4 cup water, then mix with a wooden spoon until a dough forms.
2. Step 2: Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
3. Step 3: Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
4. Step 4: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring, until softened, about 7 minutes. Add the garlic and cook for another minute until fragrant.
5. Step 5: Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until no longer pink, about 5 minutes. Drain any excess fat.
6. Step 6: Return the skillet to medium heat and stir in the tomato paste. Add oregano, cumin, paprika, salt, and pepper to taste. Stir in the chopped pickled jalapeños and tomatoes, cooking until warmed through, about 3 minutes. Let the filling cool slightly.
7. Step 7: Turn the dough out onto a lightly floured surface and divide it in half. Roll one half to about 1/4 inch thick. Using a 4.5-inch round cookie cutter, cut out circles. Repeat with the other half, rerolling scraps once to cut out more circles.
8. Step 8: Lightly moisten the outer edge of each dough round with water. Place about 2 tablespoons of filling in the center, then top with a mixture of cheddar and Monterey Jack cheeses. Fold the dough over the filling and press the edges together. Crimp the edges with a fork to seal. Repeat with remaining dough and filling.
9. Step 9: In a small bowl, beat the remaining egg with a splash of water to make an egg wash. Place the empanadas on the prepared baking sheets and brush the tops with the egg wash.
10. Step 10: Bake the empanadas in the preheated oven until golden brown and heated through, about 25 minutes.
11. Step 11: Remove from the oven, top with chopped fresh cilantro, and serve warm with sour cream on the side.

Tips & Variations

• For a spicier filling, add more chopped pickled jalapeños or a dash of hot sauce to the beef mixture.
• Substitute the ground beef with ground turkey or chicken for a lighter version.
• Use a mix of cheeses or add crumbled queso fresco for a different flavor profile.
• Prepare the dough a day ahead and keep it refrigerated for more convenience.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for about 10 minutes until warmed through and crispy again. You can also freeze uncooked empanadas; bake them directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in a food processor?

Yes, you can pulse the flour, baking powder, salt, and butter in a food processor until pea-sized crumbs form, then add the egg and water to bring the dough together.

How do I prevent the empanadas from getting soggy?

Make sure to drain excess fat from the cooked beef mixture and let the filling cool slightly before assembling. Also, brushing the empanadas with egg wash helps create a golden, crisp crust.

Beef Empanadas Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

These homemade beef empanadas feature a flaky, buttery crust filled with a flavorful blend of ground beef, spices, and melted cheddar and Monterey Jack cheeses. Perfectly baked until golden brown, they make a delicious meal or appetizer served with fresh cilantro and sour cream.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 empanadas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Dough

• 3 cups (360 g) all-purpose flour, plus more for surface
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg
• 3/4 cup water

Filling

• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 lb ground beef
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup chopped pickled jalapeños
• 1/2 cup chopped tomatoes

Assembly & Topping

• 1 1/4 cups shredded cheddar cheese
• 1 1/4 cups shredded Monterey Jack cheese
• 1 large egg, beaten with a splash of water (egg wash)
• Chopped fresh cilantro, for serving
• Sour cream, for serving

Instructions

1. Make the dough: In a large bowl, whisk together the flour, baking powder, and kosher salt. Cut the cold butter into the dry ingredients using your hands or a pastry cutter until pea-sized pieces form. Add the egg and 3/4 cup of water, then mix with a wooden spoon until a dough forms.
2. Knead and chill dough: Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight.
3. Prepare the filling: Preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook another minute until fragrant.
4. Cook the beef mixture: Add ground beef to the skillet, breaking it up with a wooden spoon, and cook until no longer pink, about 5 minutes. Drain excess fat. Return pan to heat, stir in tomato paste, then add oregano, cumin, paprika, salt, and pepper. Mix well. Stir in pickled jalapeños and chopped tomatoes; cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
5. Roll out dough and cut rounds: Turn the chilled dough onto a lightly floured surface. Divide in half and roll one half out to about 1/4 inch thickness. Using a 4.5-inch round cookie cutter, cut out circles. Reroll scraps once to cut more rounds.
6. Fill and fold empanadas: Lightly moisten the outer edge of each dough circle with water. Place about 2 tablespoons of the beef filling in the center, then top with a mix of cheddar and Monterey Jack cheeses. Fold dough over the filling to form a half-moon shape. Crimp edges firmly with a fork to seal. Repeat with all dough and filling.
7. Apply egg wash and bake: Beat the remaining egg with a splash of water. Place empanadas on prepared baking sheets and brush the tops with the egg wash to achieve a golden finish during baking.
8. Bake to perfection: Bake in the preheated oven until empanadas are golden brown and the filling is hot, approximately 25 minutes.
9. Serve: Garnish baked empanadas with chopped fresh cilantro and serve with sour cream on the side.

Notes

• For crispier empanadas, brush with egg wash twice before baking.
• Pickled jalapeños add a nice tang and spice; adjust amount based on heat preference.
• Allow the filling to cool slightly before filling dough to prevent soggy crust.
• You can make dough a day ahead; keep refrigerated wrapped in plastic.
• Substitute ground beef with ground turkey or chicken for a lighter version.

Keywords: beef empanadas, homemade empanadas, baked empanadas, Latin American recipe, savory pastries