These are baked beef empanadas with a handmade butter dough — flaky on the outside, substantial enough to hold a seasoned ground beef and hard-boiled egg filling without falling apart. They take real effort, but most of that work is the filling, which you can knock out on a weeknight in under 30 minutes while the dough chills. Make a batch on the weekend and you have lunches sorted for days.
What makes this version work
Two things matter here. First, keeping the butter cold when you work it into the dough. Warm butter turns the dough greasy and dense instead of flaky — if your kitchen runs hot, cube the butter and freeze it for 10 minutes before you start. Second, cook the filling until it’s genuinely dry. Ground beef releases a lot of liquid as it browns, and a wet picadillo will make the bottom of your empanada soggy and blow out the seams. Keep the heat high enough that moisture evaporates rather than steams, and don’t rush that step. Everything else is forgiving.
About the ingredients
- Ground beef fat content: 80/20 works best here. Leaner beef dries out during the filling cook and again in the oven, leaving the picadillo crumbly rather than cohesive.
- Hard-boiled eggs: Chop them coarsely — you want distinct pieces in each bite, not a paste. Overcooked eggs with grey yolks are fine texturally; they won’t affect the finished empanada.
- Green olives: Optional but worth using if you have them. Buy pitted ones and roughly chop — skip the fancy stuffed variety, the pimento filling gets lost.
- Paprika: Regular sweet paprika is correct here. Smoked paprika will overpower the beef; save it for something else.
- Egg wash: One egg beaten with a splash of water is all you need. Skip the milk wash — it doesn’t brown as evenly.
Common problems and fixes
- Empanadas burst open during baking: The seal wasn’t tight enough, or the filling was overfilled. Press the crimp firmly and use no more filling than the recipe specifies — it expands slightly as it heats.
- Dough tears when folding: The dough is too cold and stiff straight from the fridge. Let it sit at room temperature for 5 minutes before rolling. If it tears, press the dough back together and keep going — small repairs hold fine once baked.
- Bottom crust is pale and soft: Your baking sheet is insulating the heat. Move the rack to the lower third of the oven, or preheat a second baking sheet underneath to act as a heat conductor.
- Filling tastes flat: Season the beef while it’s still in the pan, not after. Salt added at the end sits on the surface; salt added during cooking works into the meat. Taste before you fill and adjust.
- Empanadas slide around and lose their shape: Line the baking sheet with parchment, not foil. Foil conducts heat unevenly and the empanadas can stick and deform when you try to move them.
Keeping and reheating
Baked empanadas keep in the fridge for up to 4 days in an airtight container. Reheat in a 350°F (175°C) oven for 10–12 minutes — this brings the crust back to something close to fresh-baked. The microwave works in a pinch but the dough goes soft; if that’s your only option, 60–90 seconds on medium power is better than full blast. For freezing, baked empanadas freeze well for up to 3 months. Freeze them in a single layer first, then transfer to a bag once solid so they don’t stick together. Reheat straight from frozen at 375°F (190°C) for 18–20 minutes. Unbaked, filled empanadas can also be frozen on a tray and baked from frozen — add about 5 extra minutes to the bake time and check that the internal temperature of the filling reaches 160°F (71°C).
Paraguayan Minced Beef Empanadas de Masa Creada
Equipment
Ingredients
For the Dough (Masa Creada):
3 cups all purpose flour (plain flour Australia and UK) - sifted
½ cup unsalted butter - cold and cubed
1 tsp salt
1 large egg - beaten
½ cup milk - cold, whole preferred
For the Minced Beef Filling (Picadillo):
1 tbsp olive oil - extra virgin
1 medium yellow onion - finely diced
2 cloves garlic - minced
1 lb ground beef - preferably 85% lean
½ tsp paprika - sweet or smoked
¼ tsp cumin - ground- ½ tsp salt - or to taste
¼ tsp ground black pepper - freshly ground- 2 large eggs - hard-boiled ; chopped
½ cup green olives - sliced, optional- 1 large egg - beaten for egg wash
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour and salt. Using your fingers or a pastry cutter, work in the cold butter until the mix resembles coarse crumbs. Add the egg and gradually stir in the cold milk until a soft dough forms. Knead gently for 2–3 minutes on a floured surface until smooth. Wrap in plastic and chill for at least 30 minutes.
- Cook the Filling: Heat olive oil in a skillet over medium heat (350°F / 177°C). Sauté onions for 3–4 minutes until translucent and just golden. Add garlic and stir for 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and cook until browned—about 8–10 minutes.
- Season the Filling: Stir in paprika, cumin, salt, and black pepper. Cook for another 2 minutes to let the spices bloom. Remove from heat and stir in chopped boiled eggs and olives if using. Let cool completely before assembling to prevent soggy pastry.
- Assemble the Empanadas: Preheat oven to 375°F (190°C). Roll out dough on a floured surface to 1/8-inch thickness. Use a 5-inch cutter or bowl to cut out circles. Place a heaping tablespoon of filling in the center of each. Fold over to form a half-moon shape and seal the edges with a fork or by crimping with your fingers.
- Bake: Arrange empanadas on a tray lined with parchment. Brush tops with beaten egg. Bake for 20–25 minutes until golden and crisp. Let cool slightly before serving to allow the flavors to settle.
Notes
- For a spicier version, add 1/8 tsp of chili flakes to the meat mixture.
- Chilling the dough is essential—it allows for easier rolling and a flaky finish.
- If avoiding dairy, substitute the butter and milk with plant-based versions; coconut oil works well.
Nutrition
Frequently asked questions
Can I use store-bought pie dough or puff pastry instead of making the dough from scratch?
You can, and it will still taste good — just different. Store-bought pie dough gives a similar result to masa creada, though slightly less sturdy. Puff pastry works but puffs dramatically and makes crimping harder; use it only if that’s what you have.
Can I make the filling ahead of time?
Yes, and it actually helps. Cook the picadillo, cool it completely, and refrigerate it up to 2 days before assembling. Cold filling is much easier to work with than warm — it holds its shape when you spoon it onto the dough and is less likely to make the dough soggy.
How do I know when the empanadas are fully cooked through?
The crust should be deep golden brown, not just pale gold. If you want to be certain, an instant-read thermometer inserted into the center of the filling should read at least 160°F (71°C) for the ground beef filling.
My dough keeps shrinking back when I roll it out. What am I doing wrong?
The gluten needs more time to relax. Wrap the dough and rest it in the fridge for at least 30 minutes — longer is fine. If it still springs back after resting, let it sit at room temperature for 5 minutes before you try again.
Can I pan-fry these instead of baking them?
This dough is designed for baking, not frying. The butter content means it absorbs oil quickly and can become greasy. Stick with the oven for this recipe; if you want fried empanadas, you’d need a different dough made with lard or shortening.
If you liked this one
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