Beef empanadas are handheld pastries filled with seasoned ground beef, sealed in a simple dough, and baked until golden. They’re the kind of food that disappears fast at the table — filling enough to be a meal, easy enough to eat without a plate. Make a big batch on the weekend and you’ll be glad you did all week.
The short version of why this works
Two things make or break this recipe. First, cook the filling until it’s genuinely dry — any excess liquid will steam the dough from the inside and give you a soggy bottom crust that won’t hold together when picked up. Drain the beef well after browning, and let the whole mixture cool completely before you touch the dough. Second, don’t skimp on the seasoning in the filling. Because the beef is wrapped in a layer of plain dough, it needs to be boldly spiced on its own — taste it before assembling and season up if needed. Those two steps are what separate empanadas that people reach for again from ones that sit on the tray.
Ingredient notes
- Ground beef fat content: 80/20 works well here — enough fat to keep the filling juicy without making it greasy. Leaner beef (90/10) can turn dry once baked, so if that’s what you have, add a tablespoon of olive oil to the pan.
- Olives: Optional but worth including if your family will eat them — they add a briny contrast that cuts through the richness of the beef. Skip them if you’re cooking for picky eaters; the filling holds up fine without.
- Store-bought empanada discs: Frozen discs (found in Latin grocery stores and many supermarkets) are a completely legitimate shortcut. They’re consistent in size and thickness, which actually makes assembly easier than homemade dough.
- Egg wash: One egg beaten with a tablespoon of water is all you need. Skip the garnish of flaky salt on top — not worth the extra dish.
Troubleshooting
- Empanadas burst open during baking: The seal wasn’t tight enough, or the filling was overfilled. Use a fork to crimp firmly all the way around the edge, and keep filling to about 2 tablespoons per disc — less than you think looks right.
- Dough tears when folding: The dough is too cold or hasn’t rested long enough. Let it sit at room temperature for 10–15 minutes before rolling. Homemade dough needs at least 30 minutes of fridge rest before it’s pliable.
- Filling tastes bland after baking: Dough mutes flavors. Season the filling more aggressively than you normally would — it should taste slightly over-seasoned on its own before it goes in.
- Bottoms are pale and soft while tops are browned: Your baking sheet is insulating too much heat. Use a dark or heavy-gauge pan, place it on the lower oven rack, and make sure the oven is fully preheated before the empanadas go in.
- Ground beef reads under 160°F (71°C) at the center: The filling was packed too densely or the empanadas were too cold going into the oven. Use an instant-read thermometer through the side seam to check — return to the oven in 5-minute increments until the filling hits 160°F.
Leftovers and meal prep
Baked empanadas keep in the fridge for up to 4 days in an airtight container. Reheat them in a 350°F oven for 10–12 minutes — the microwave works in a pinch but turns the crust soft. For freezing, you have two options: freeze them unbaked (assembled and sealed on a tray, then transferred to a bag once solid) for up to 3 months, or freeze them fully baked. Unbaked frozen empanadas go straight from freezer to oven at 375°F for about 30–35 minutes, no thawing needed. That’s the better make-ahead move if you’re planning for a busy week — pull out however many you need and bake to order.
Delicious Beef Empanadas Recipe
Ingredients
For The Dough:
½ teaspoon baking powder- ¼ cup lard - or vegetable shortening
For The Filling:
- ¼ cup Rotel tomatoes - drained
½ teaspoon cumin
Instructions
- In a medium-sized bowl, thoroughly blend the flour, cheese, salt, and baking powder. Using your fingers, incorporate the lard into the mixture, ensuring it's evenly distributed and no lumps of lard remain.
- Create a well in the middle of the mixture and pour the warm milk. Mix until the ingredients come together to form a ball. If the consistency is overly sticky, consider incorporating more flour. It's essential to cover the dough and let it rest. Letting the dough rest for a while helps develop elasticity and makes it easier to handle later.
- Warm the oil in a skillet over medium heat. Once it starts to shimmer, add the onions and cook for about 3 minutes, until they begin to soften. Then, add the garlic and jalapeno, cooking for another minute or until fragrant.
- Add the ground beef to the skillet and cook, breaking it up as it cooks, until it is browned.Then, add the drained tomatoes, spices, and cornstarch, cooking for approximately a minute before removing the pan from the heat. Allow it to cool for five minutes before mixing in the shredded cheese.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Cut the dough into four portions and roll each one on a floured surface until it is approximately 1/8 inch thick. Cut out 3" circles of dough.
- Coat the upper edge of the dough with egg wash, then spoon a teaspoon of the meat filling onto it. Fold the dough over and press down firmly to seal the edges. Use a fork to crimp the edges. Repeat the process until the first pan is filled. Brush the tops with egg wash and bake for 18 to 20 minutes, or until they are puffed and lightly golden.
Nutrition
FAQ
Can I make the filling ahead of time?
Yes — the filling can be made up to 2 days ahead and stored in the fridge. Cold filling is actually easier to work with than warm, since it holds its shape when spooned onto the dough and won’t start softening the pastry.
How do I know when the empanadas are done?
The crust should be deep golden brown, not just pale yellow. If you want to be sure the filling is safe, an instant-read thermometer inserted through the side seam should read at least 160°F (71°C) for ground beef.
Can I fry these instead of baking them?
Yes, frying gives a crispier, richer crust. Heat neutral oil to 350°F and fry 2–3 minutes per side until deep golden — work in small batches so the oil temperature doesn’t drop.
How many empanadas does this recipe make, and is it enough for dinner?
Most standard recipes using these quantities yield 12–16 empanadas depending on disc size. For a hungry family of four, plan on 3–4 per person as a main, served with a simple salad or rice to round out the meal.
Can I use a different protein if I don’t have ground beef?
Ground pork or a beef-pork mix both work well with the same spice profile. If you use ground chicken or turkey, cook it to 165°F (74°C) internal temperature and be aware the filling will be slightly drier, so add an extra splash of broth to compensate.
Try these next
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Savory Beef Carrot Turnovers
- Savory Beef Sausage Rolls
