If you have been searching for a delightful snack or meal that bursts with flavor yet remains fuss-free, this Easy Beef Empanadas Recipe is your go-to solution. Combining tender ground beef with a medley of fresh vegetables and aromatic spices all wrapped in a buttery, flaky crust, these empanadas deliver a satisfying blend of textures and tastes. Whether you’re planning a family dinner, a party appetizer, or a comforting solo treat, this recipe promises a rewarding cooking experience with results that will have everyone asking for seconds.
Ingredients You'll Need
The magic of this Easy Beef Empanadas Recipe lies in its perfectly balanced yet straightforward ingredient list. Each component is essential — the flour and butter create a flaky dough, while the beef and vegetables provide a hearty and flavorful filling.
- All-purpose flour: The foundation of the dough, providing structure and tenderness.
- Sea salt: Enhances flavor both in the dough and the filling.
- Unsalted butter: Adds richness to the dough for a flaky texture.
- Eggs: One binds the dough; the other creates a beautiful golden crust with the egg wash.
- Ice water: Keeps the dough cool and helps it come together smoothly.
- Russet potato: Adds a comforting softness and absorbs spices in the filling.
- Ground beef (80/20): Provides juiciness and flavor, balancing fat and lean meat perfectly.
- Yellow onion: Adds sweetness that complements the savory filling.
- Carrot: Brings natural sweetness and vibrant color.
- Celery: Offers a subtle crunch and fragrant herbal notes.
- Garlic cloves: Infuses the filling with warm aroma and depth.
- Chili powder: Provides gentle heat and smoky undertones.
- Ground cumin: Adds earthiness and complexity.
- Ground cinnamon: Gives a surprising but delightful warmth to the mix.
- Black pepper: Offers a subtle kick and balances savory flavors.
- Frozen peas: A pop of sweetness and a splash of green that lightens the filling.
- Beef stock: Moisturizes the filling and enriches the meaty taste.
How to Make Easy Beef Empanadas Recipe
Step 1: Make the Empanada Dough
Begin by pulsing the flour and salt in a food processor until combined, then adding the cold butter, one egg, and ice water. The key here is to pulse just enough so that the dough looks like coarse crumbs with some larger butter pieces, ensuring a flaky texture after baking. If it feels too dry, slowly add more ice water, one tablespoon at a time, to bring it together.
Step 2: Chill the Dough
Once your dough forms a ball, wrap it tightly in plastic wrap and refrigerate it for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, crucial for that tender, flaky crust we love so much.
Step 3: Prepare the Filling
While the dough chills, boil the diced russet potatoes until they are just tender but not mushy—about 3 to 4 minutes. Drain and set aside. These potatoes add a wonderful soft texture that complements the meat filling perfectly.
Step 4: Cook the Beef Mixture
In a skillet over medium-high heat, cook the ground beef with grated onion, carrot, and minced celery. Breaking up the meat as it browns ensures every bite is flavorful. Cook until the beef is no longer pink and the vegetables have softened, about 8 to 10 minutes.
Step 5: Finish the Filling
Add the cooked potatoes, garlic, spices like chili powder, cumin, cinnamon, sea salt, and pepper, peas, and beef stock to the skillet. Simmer the mixture, stirring occasionally, until the liquid mostly evaporates and the filling sticks together, around five minutes. Let this cool slightly so it’s easier to handle.
Step 6: Assemble the Empanadas
Preheat your oven to 375°F and prepare a baking sheet lined with parchment. Divide the chilled dough into ten equal pieces and roll them into thin circles about 7 inches in diameter. Placing a generous ⅓ cup of filling on one half of each circle, brush the edges with egg wash, fold over, and seal with a fork or crimp them by hand for a decorative touch.
Step 7: Bake Until Golden
Arrange the empanadas on the sheet pan, brush their tops with egg wash for that shining golden finish, and bake for 30 to 35 minutes. The result is a crispy golden-brown crust encasing a juicy, flavorful filling that’s hard to resist.
Step 8: Serve Warm
After baking, allow the empanadas to cool for about five minutes. This short rest helps the filling set just enough so that every bite comes out perfectly without spilling.
How to Serve Easy Beef Empanadas Recipe
Garnishes
Simple garnishes like freshly chopped parsley, a sprinkle of smoked paprika, or a drizzle of tangy chimichurri sauce can elevate the empanadas and add a burst of freshness to each bite.
Side Dishes
Pair your empanadas with vibrant sides such as a crisp green salad, a creamy avocado salsa, or roasted vegetables to balance the richness and provide a colorful, nutrient-packed meal.
Creative Ways to Present
For a fun gathering, serve these empanadas alongside a variety of dipping sauces—think spicy aioli, fresh salsa verde, or a cooling yogurt dip. You can arrange them on a rustic wooden board with fresh lime wedges for an inviting display.
Make Ahead and Storage
Storing Leftovers
Any leftover empanadas can be stored in an airtight container in the refrigerator for up to three days. Just make sure they cool completely before sealing to prevent sogginess.
Freezing
You can freeze uncooked assembled empanadas by placing them on a baking sheet lined with parchment and freezing until solid. Then transfer to a freezer bag or container for up to two months. Bake them straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, place your empanadas on a baking sheet and warm in a 350°F oven for about 10-15 minutes or until warmed through and crispy again. Avoid microwaving to maintain the flaky texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be substituted for beef in this Easy Beef Empanadas Recipe for a lighter version. Adjust the cooking time slightly and consider adding a bit more seasoning since poultry can be milder in flavor.
Is it possible to make the dough without a food processor?
Yes, you can make the dough by hand using a pastry cutter or two forks to cut the butter into the flour. Then, slowly add the egg and water, mixing with your hands until it comes together. It might take a bit more elbow grease but the results remain delicious.
How do I prevent the empanadas from leaking filling during baking?
Brush the edges well with egg wash before sealing and press firmly with a fork or your fingers to ensure a tight seal. Chilling the dough before assembly also helps minimize leaks as it keeps the dough firm and easier to seal.
Can I make these empanadas vegan or vegetarian?
Sure! Swap the beef for a mixture of sautéed mushrooms, lentils, and extra vegetables, and use a vegan butter alternative in the dough. Just be mindful of seasoning to keep the richness and depth intact.
What drink pairs well with these empanadas?
A crisp, chilled white wine like Sauvignon Blanc or a refreshing beer complements the savory and spicy notes nicely. For a non-alcoholic option, try sparkling water with lime or a light iced tea.
Final Thoughts
There’s something truly comforting about biting into a warm, golden empanada stuffed with hearty, spiced beef and vegetables. This Easy Beef Empanadas Recipe manages to be both approachable and impressive, making it a staple to keep in your recipe box. Don’t hesitate to make a batch and share the joy with your loved ones—it’s a guaranteed crowd-pleaser!
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Easy Beef Empanadas Recipe
These easy beef empanadas are a delicious handheld pastry filled with a savory mixture of ground beef, vegetables, and spices. Made with a tender homemade dough and baked to a golden crisp, they make a perfect appetizer or main dish for family dinners or gatherings.
- Total Time: 1 hour 25 minutes
- Yield: 10 empanadas
Ingredients
For the Dough
- 2½ cups all purpose flour
- ½ teaspoon sea salt
- ½ cup (1 stick) unsalted butter, chilled, cut into ¼-inch cubes
- 2 large eggs, room temperature
- ⅓ cup ice water, plus more as needed
For the Filling
- 1 medium russet potato, peeled and cut into ⅓-inch diced (about 1½ cups)
- ¾ pound 80/20 ground beef
- ½ medium yellow onion, grated
- 1 medium carrot, grated
- 1 celery rib, minced
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup frozen peas, thawed
- ¾ cup beef stock
Instructions
- Make the empanada dough: In a food processor, combine the flour and salt, pulsing about 5 times to mix. Add the chilled butter, one egg, and the ice water. Pulse about 20 times until the mixture resembles coarse crumbs with some larger butter pieces. If the dough looks too dry, add more ice water 1 tablespoon at a time, pulsing until the dough just comes together.
- Chill the dough: Turn the dough out onto a work surface and shape into a ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling - cook potatoes: Bring a pot of salted water to a boil over high heat. Add the diced potatoes and cook until just tender, about 3 to 4 minutes. Drain well.
- Cook the beef mixture: Heat a large skillet over medium-high heat. Add ground beef, grated onion, grated carrot, and minced celery. Cook, breaking up the meat with a wooden spoon, until beef is browned and vegetables are softened, approximately 8 to 10 minutes.
- Finish the filling: Stir in the cooked potatoes, minced garlic, chili powder, cumin, cinnamon, salt, pepper, peas, and beef stock. Cook, stirring occasionally, until most of the liquid is absorbed and the mixture holds together, about 5 minutes. Remove from heat and allow to cool slightly.
- Preheat oven and prepare dough: Set oven to 375°F (190°C) and place a rack in the center. Line a rimmed baking sheet with parchment paper. Remove dough from fridge and divide into 10 equal pieces (about 2.2 ounces each). On a lightly floured surface, roll each piece into a 7-inch diameter thin circle.
- Fill and seal empanadas: Spoon a heaping ⅓ cup of filling onto one half of each dough circle, leaving a ½-inch border. Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the exposed dough edges with egg wash. Fold dough over filling to create a half-moon. Press edges firmly with a fork or crimp by hand to seal.
- Bake the empanadas: Arrange empanadas on the prepared sheet pan. Brush tops with remaining egg wash and bake for 30 to 35 minutes until deep golden brown.
- Serve warm: Remove from oven and let empanadas cool for 5 minutes before serving to allow filling to set and avoid burning.
Notes
- Make sure the butter is chilled when adding to the dough to create a flaky crust.
- You can substitute beef stock with vegetable stock or water if preferred.
- Adjust spices to taste for more or less heat and flavor complexity.
- These empanadas can be reheated in the oven to maintain crispiness.
- Leftover empanadas freeze well; bake directly from frozen adding extra baking time.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Latin American
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