Name: Beef Empanadas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Latin American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 pound lean ground beef; 1 teaspoon ground cumin; 1 teaspoon paprika, or to taste; freshly ground black pepper, to taste; ½ cup chopped pimiento stuffed manzanilla olives; 2 sheets puff pastry dough, thawed; 1 egg; 2 teaspoons water

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Beef empanadas are a delightful culinary treasure that brings comfort and joy with every bite. These golden, crispy pockets are filled with savory ground beef seasoned with warm spices, onions, and the tanginess of olives. Perfect for a snack, appetizer, or main dish, this classic Latin American dish proves to be not only a crowd-pleaser but also surprisingly easy to make at home. Whether you’re hosting a casual gathering or just indulging in a cozy night in, these beef empanadas are sure to satisfy all your cravings.

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When I first tried beef empanadas at a friend’s family gathering, I was instantly captivated. The flaky pastry enclosing a flavorful meat filling was a revelation—so much better than anything you could get from a store. Since then, I’ve made it my mission to recreate that same magic in my kitchen. With simply pantry-staple ingredients and some love, you, too, can enjoy the wonderful aroma and taste of homemade empanadas. Trust me, once you take your first bite, you’ll understand why they’ll quickly become a regular in your recipe rotation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Beef Empanadas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Beef Empanadas

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and a 45-minute cook time, you’ll have delicious beef empanadas ready to enjoy in no time.
Irresistible Flavor: The combination of cumin, paprika, and olives makes the filling rich and fragrant, while the pastry adds a delightful crunch.
Eye-Catching Appeal: Their golden color and half-moon shape make them a visually appealing addition to any table.
Flexible Serving: Perfect as a snack, appetizer, or even a fun brunch dish. They’re easy to transport, making them ideal for parties or picnics.
Diet-Friendly Options: Easily adaptable for those with dietary restrictions; you can use ground turkey or chicken, or try a veggie filling for a meatless version.

Ingredients You’ll Need

1 tablespoon olive oil: This is used to sauté the onions and garlic, adding a lovely base flavor to your filling.
1 small yellow onion, diced: Provides a sweet and aromatic component. You can substitute with shallots if desired.
3 cloves garlic, minced: Fresh garlic elevates the flavors; pre-minced garlic can work in a pinch but lacks the same freshness.
1 pound lean ground beef: The main protein source; feel free to substitute with ground turkey or a meat alternative for customization.
1 teaspoon ground cumin: This warm spice adds depth; you might experiment with coriander for a different twist.
1 teaspoon paprika, or to taste: Gives the filling a lovely color and a smokey flavor. Adjust according to your preference.
Freshly ground black pepper, to taste: Enhances the overall flavor; freshly cracked black pepper works best.
½ cup chopped pimiento stuffed manzanilla olives: Adds a salty, tangy punch; green olives can be used as a substitute if preferred.
2 sheets puff pastry dough, thawed: This is the perfect base for your empanadas; make sure to keep it cold until ready to work.
1 egg: Used for the egg wash to create a beautiful, glossy finish.
2 teaspoons water: Mixed with the egg to help achieve the desired consistency for the wash.

How to Make Beef Empanadas

Prepare to bake: Preheat your oven to 375ºF and grease two baking sheets, setting them aside for later.
Sauté: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced yellow onion and sauté for 2 to 3 minutes until they become translucent. Stir in the minced garlic and cook for about 15 seconds, just until fragrant.
Cook the beef: Toss in 1 pound of lean ground beef, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and freshly ground black pepper to taste. Cook this mixture, breaking up the beef with a wooden spoon, for about 5 to 7 minutes, or until it’s cooked through and no longer pink. Remove from heat and gently fold in the chopped olives; set your mixture aside.
Roll and cut out the dough: On a lightly floured surface, roll out one sheet of puff pastry dough to 1/8-inch thickness. Use a large round cookie cutter to cut out 6 circles, each about 5 inches in diameter. Repeat with the second sheet of pastry dough.
Add the beef filling: Spoon about a tablespoon of the savory meat mixture into the center of each dough round.
Add an egg wash: In a small bowl, combine the egg and 2 teaspoons of water. Lightly beat with a fork and use a pastry brush to paint the edges of the dough with this egg wash.
Fold the empanadas: Gently fold the dough over the filling to shape it into a half-moon. Press the edges down firmly and twist to seal them tightly. Repeat this with the remaining dough and filling.
Bake: Arrange the prepared empanadas on the greased baking sheets, ensuring to leave about 1½ inches of space between them. Bake in your preheated oven for 18 to 20 minutes, or until they puff up and take on a lovely golden brown color.
Serve: As soon as they come out of the oven, serve your delicious empanadas warm. They’re best enjoyed fresh but are also delightful at room temperature.

Storing & Reheating

Leftover beef empanadas can be stored at room temperature for a few hours, but it’s best to refrigerate them if you won’t eat them right away. Place them in an airtight container and they will keep for about 3 days in the refrigerator. You can also freeze them for up to 3 months; wrap them tightly in plastic wrap and then place them in a freezer-safe bag. To reheat, pop them in a preheated oven at 350ºF for about 10-15 minutes until they’re warmed through and regain their crispy texture. Just keep in mind that freezing may alter the texture slightly, but a quick reheat will help revive them.

Chef’s Helpful Tips

Make sure to seal your empanadas tightly to prevent any filling from leaking out during baking.
If you want a richer flavor, try browning the beef before adding the spices.
Keep your puff pastry chilled until you’re ready to use it; this helps maintain its flakiness when baked.
Play around with the filling! Adding cheese, beans, or different spices can elevate the flavor and add a personal touch.
If you have leftovers, consider making an empanada casserole by layering the filling and dough in a baking dish—just bake until golden!

Making beef empanadas is not just about satisfying your hunger; it’s about enjoying a hands-on cooking experience that results in a delicious treat to share with family and friends. These wonderful little pastries are perfect for personalizing and experimenting, from the filling to the spices. Don’t hesitate to venture out of the box and tap into your creativity. Enjoy your culinary journey, and most importantly, savor every bite!

Recipe FAQs

What can I use instead of ground beef?

If you’re looking for alternatives to ground beef, you can easily substitute it with ground turkey or chicken for a lighter option. For a vegetarian twist, consider using black beans, lentils, or mushrooms, which add heartiness and flavor.

Can I prepare empanadas in advance?

Absolutely! You can make the empanadas ahead of time and store them in the fridge before baking. They can also be frozen uncooked. Just thaw and bake them directly from the freezer, adding a few extra minutes to the baking time.

How do I know when the empanadas are done?

Your empanadas are ready to come out of the oven when they are beautifully puffed up and golden brown. A slight firmness when lightly pressed is a good indication of doneness.

What can I serve with empanadas?

Empanadas are delicious on their own, but they pair well with a variety of sides. Consider serving them with a fresh salad, dipping sauces like chimichurri or salsa, or even a light soup for a complete meal.

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