Empanadas — the name alone conjures feelings of warmth, comfort, and times spent savoring hand-held parcels of dough packed with flavor. These golden pastries, famous in Latin cultures from Mexico to Argentina and beloved across the world, are far more than just delicious food — they are vessels of culture, traditions, and history. Among the wide variety, the beef empanada is perhaps one of the most iconic, and if you’ve ever taken a bite of a freshly baked one — crisp and flaky on the outside, savory and aromatic on the inside — you’ll quickly understand why.
I first encountered this culinary wonder while visiting Chile’s bustling capital city, Santiago. Nestled between the peaks of the rugged Andes and the wide cultural avenues of the city, I was introduced to the Chilean version of the beef empanada — packed with flavorful minced beef, fragrant spices, and surprise fillings that delighted and amused me (such as a whole olive that launched itself from the pastry onto my only clean shirt, as I later came to discover). That bite was transformative — an explosion of texture and taste that firmly rooted empanadas in my culinary memory forever.
But even beyond the personal connection, empanadas have a rich history. The name “empanada” is derived from the Spanish verb empanar, which means “to wrap or coat in bread.” The concept of encasing food in dough is ancient — think of the Cornish pasty in England or the samosa from the Indian subcontinent. The earliest known empanada recipes trace back to the Iberian Peninsula during the Moorish invasions, where meat-filled pastries served as portable nourishment. Spanish colonizers then brought the concept to South America, where each region developed its own take based on local tastes, ingredients, and customs.
In Chile, particularly, the empanada de pino is the most traditional variation — “pino” being the local term for the filling of seasoned minced beef, onions, olives, and often eggs and raisins. This interplay of salty, sweet, and savory is reflective of fusion cooking at its finest, combining indigenous and colonial ingredients to create something truly unique.
So what makes a beef empanada truly “seriously amazing?” In my opinion, the answer lies in three key components: the pastry, the filling, and the balance of flavors.
First, let’s talk about the pastry. The dough in this recipe is made rich with suet — rendered beef fat — which sets it apart from a standard pastry or pie crust. Suet gives the dough a beautiful richness and flakiness that butter or shortening alone can’t replicate. By chilling the dough, resting it, and rolling it carefully to the perfect thickness (just about 1/16th of an inch), you get that ideal texture: tender yet crisp, with a satisfying bite that holds up to the hearty filling.
The filling — oh, the filling! This beef mixture is a masterclass in building flavor. Suet makes another appearance here, melted and strained to enhance the richness of the filling while keeping it from becoming greasy. Garlic and onions form the aromatic base, followed by ground beef that browns and absorbs the layered notes of spices. A finely chopped chili gives a kick, but it’s balanced by the gentle sweetness of optional raisins. Black olives contribute briny depth, while paprika lends earthiness and warmth. Finished with chopped hard-boiled eggs and fresh parsley, the filling is vibrant and balanced, a mosaic of texture and contrast. Every bite offers a bit of soft mince, a chewy raisin, a burst of olive, and the mellowing effect of egg — all wrapped in golden pastry.
And yes, there’s the olive. While it may seem like a small detail (or, in my accidental case, a projectile hazard), the olive is symbolic and traditional. Some people joke it’s there to keep you on your toes while eating, but more seriously, it injects an unexpected tang and brininess that elevates each bite. If you’re not a fan of whole olives, consider slicing them or choosing a milder style, but please don’t skip them – they’re a part of the soul of this dish.
These empanadas are surprisingly simple to make, and once you master the technique, they’re adaptable to countless fillings and occasions. They can be eaten warm from the oven for a comforting meal, chilled for picnics or lunches on the go, or reheated for entertaining. The recipe makes about 12 empanadas, perfect for sharing (or not, if you’re like me and can eat four in one sitting — purely for “quality control”, of course).
While this particular recipe is inspired by the Chilean style, empanadas come in many regional identities: in Argentina, they might be smaller and more delicately spiced; in Mexico, they may be deep-fried and filled with cheese or beans; and in the Caribbean, you’ll find them with tropical twists, like savory-sweet plantain versions. No matter where or how they’re served, they carry a common spirit — food made with care, meant to be enjoyed with hands and hearts.
One of the things I love most about empanadas is their storytelling ability. They represent the past — centuries of tradition and migration — while also providing a platform for present-day creativity. You can take this exact beef version and tailor it — add smoked paprika, splash in a bit of red wine, or even swap the beef for turkey or a plant-based substitute. That’s the true beauty of cooking: flexibility, joy, and personal expression.
As a chef, I’ve tried lots of “seriously amazing” dishes throughout my career — some refined, some experimental. But there is something eternally magical and comforting about an empanada. Every time I bite into one, I recall the sound of laughter in a bustling Santiago plaza, the mountain air brushing my face, and that rogue olive that changed my travel shirt forever.
My hope is that this recipe brings a little of that magic into your kitchen — whether it’s your first empanada or your fiftieth. And perhaps, like me, you too will find yourself quietly transported by the scent of paprika, the texture of suet-rich pastry, and the savory tenderness of spice-kissed beef. Just make sure you keep an extra shirt handy.
Buen provecho!
Seriously Amazing Empanadas With Beef
Ingredients
TO MAKE THE EMPANADA DOUGH:
3 cups all purpose flour (plain flour Australia and UK)
1 teaspoon salt
210 milliliter water - chilled
1 teaspoon white vinegar
1 medium egg- 50 grams suet (beef fat) - grated
TO MAKE THE BEEF FILLING:
- 110 grams suet (beef fat)
6 cloves garlic - finely chopped
1 large white onion - finely chopped
1 pound ground beef (minced beef)
1 small red chili (red chilli in British English) - deseeded and finely chopped
90 grams raisins - (optional)
110 grams black olives - pitted
1 teaspoon paprika- 1 teaspoon salt
- 2 medium egg - hard-boiled, finely chopped
1 handful parsley - flat-leaf, chopped finely
¼ cup milk - for brushing pastry
Instructions
To Make The Empanada Dough:
- Combine salt and flour in a bowl. Make a well in the middle, then add the egg, water and grated suet. Mix with a spoon until well combined.
- Knead dough on a lightly floured workbench for three minutes, allow to rest for five minutes and then knead again for about five minutes or until the dough is soft and elastic. Cover and refrigerate for two hours.
- Roll out the dough to about 2 millimeter ( 1/16th-inch) thick. Using a saucer as a guide, cut 12 circles from the dough. You may need to re-roll scraps once or twice to get all twelve circles.
To Make The Beef Filling:
- Melt the suet in a frying pan over low heat, then strain. Discard the solids and return the liquid fat to the pan.
- Increase the heat to medium, then add the garlic and fry for one minute. Next, add the onions, frying for 3-4 minutes and then add the beef, stirring to brown on all sides. Cook for five minutes. Stir in the chili, raisins, olives, paprika and salt and cook for a further five minutes.
- Remove from the heat. Mix in the hardboiled egg and the parsley and leave aside to cool.
To Assemble:
- Preheat the oven to 250°C (500°F).
- Put approximately two tablespoons of mixture into the center of each pastry circle, plus one of the olives. Fold the pastry over and seal by pushing the sides together. You can use the edge of a fork to make a crimped pattern on edge. Brush pastry with milk and place on a baking paper-lined tray.
- Reduce the oven heat to 230°C (450°F) and cook the empanada for twenty minutes. You may need to turn the tray around after the first ten minutes to ensure the pastry is cooked evenly.
- Serve hot or cold, and watch out for escaping olives!
