Easy Beef Empanadas are the perfect combination of crispy pastry and flavorful filling. They are comforting, satisfying, and easy to make with simple ingredients.
One of the best things about this recipe is its versatility. Empanadas can be served as an appetizer, snack, lunch, or dinner. They’re also great for parties and gatherings because they are easy to hold and eat.
Another reason to love this dish is how customizable it is. You can adjust the spices, add vegetables, or include cheese to create your own variation of the classic filling.
These empanadas are also convenient for meal prep. They can be made ahead of time and stored in the refrigerator or freezer, then baked or reheated whenever needed.
Finally, the golden, flaky crust paired with the savory beef filling creates a delicious contrast in texture that makes every bite enjoyable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup tomato sauce 1 package refrigerated pie crusts or empanada dough 1 egg, beaten (for egg wash) 2 tablespoons olive oil
Optional additions:
1/4 cup chopped green olives 1/2 cup shredded cheese 2 tablespoons chopped cilantro
Directions
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked.
Stir in the paprika, cumin, chili powder, salt, and black pepper. Mix well so the beef is evenly seasoned.
Pour in the tomato sauce and stir to combine. Allow the mixture to simmer for about 5 minutes so the flavors blend and the filling thickens slightly. Remove from heat and let the filling cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the pie crust or empanada dough and cut into circles about 4–5 inches in diameter.
Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal.
Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
Bake for 20–25 minutes or until the empanadas are golden brown.
Easy Beef Empanadas can be adapted in many ways depending on your preferences.
For a cheesy version, add shredded cheddar or mozzarella cheese to the beef filling before sealing the empanadas.
You can also include diced potatoes in the filling for a heartier texture.
For a spicy variation, add chopped jalapeños or extra chili powder.
If you prefer a different protein, ground chicken, turkey, or shredded beef can replace the ground beef.
Another option is to fry the empanadas instead of baking them. Simply fry them in hot oil until golden and crispy.
Storage/Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a 350°F oven for about 10 minutes until warmed through and crisp again.
You can also reheat them in an air fryer for 5–7 minutes to restore their crisp texture.
For quick reheating, microwave them for about 1 minute, although the crust may become softer.
Empanadas freeze very well. Place cooled empanadas in a freezer-safe container or bag and freeze for up to 2 months. Reheat directly from frozen in the oven until hot.
FAQs
Can I make empanadas ahead of time?
Yes, you can assemble them in advance and store them in the refrigerator for up to 24 hours before baking.
Can I freeze empanadas before baking?
Yes, unbaked empanadas can be frozen. Bake them directly from frozen, adding a few extra minutes to the cooking time.
What dough works best for empanadas?
Empanada dough is ideal, but refrigerated pie crust or homemade pastry dough also works well.
How do I keep empanadas from opening while baking?
Make sure to press the edges firmly with a fork and avoid overfilling them.
Can I fry these empanadas instead of baking them?
Yes, fry them in hot oil until golden brown and crispy.
What sauces go well with beef empanadas?
They pair well with salsa, sour cream, chimichurri, or a garlic dipping sauce.
Can I add vegetables to the filling?
Yes, bell peppers, corn, or peas can be added to the beef mixture.
How do I prevent the filling from being too watery?
Let the filling simmer until slightly thick and allow it to cool before assembling the empanadas.
Are empanadas served hot or cold?
They are best served warm, but they can also be enjoyed at room temperature.
Can I use leftover beef for this recipe?
Yes, leftover shredded or chopped beef can be used instead of ground beef.
Conclusion
Easy Beef Empanadas are a flavorful and satisfying dish with a crispy golden crust and savory beef filling. They are simple to prepare, versatile, and perfect for everything from casual meals to party appetizers. With their delicious flavor and convenient handheld form, these empanadas are sure to become a favorite recipe you’ll make again and again.
These Easy Beef Empanadas are a delicious handheld pastry filled with savory seasoned ground beef, onions, and spices, all wrapped in a flaky golden crust. Perfect as an appetizer, snack, or meal, these baked empanadas are simple to prepare and packed with bold flavor. They’re great for family dinners, parties, or meal prep.
Ingredients
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tomato sauce
1 package refrigerated pie crusts or empanada dough
1 egg, beaten (for egg wash)
2 tablespoons olive oil
Optional Additions
1/4 cup chopped green olives
1/2 cup shredded cheese
2 tablespoons chopped cilantro
Instructions
Cook the aromatics:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Add garlic:
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Brown the beef:
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked.
Season the filling:
Stir in the paprika, cumin, chili powder, salt, and black pepper. Mix well so the beef is evenly seasoned.
Add tomato sauce:
Pour in the tomato sauce and stir to combine. Let the mixture simmer for about 5 minutes until slightly thickened. Remove from heat and allow the filling to cool.
Prepare the oven:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Shape the empanadas:
Roll out the pie crust or empanada dough and cut into circles about 4–5 inches in diameter.
Fill and seal:
Place a spoonful of beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges with a fork to seal.
Brush and bake:
Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
Bake:
Bake for 20–25 minutes until the empanadas are golden brown.
Serve:
Allow them to cool slightly before serving.
Notes
Allow the beef filling to cool before assembling the empanadas to prevent the dough from becoming soggy.Do not overfill the empanadas to keep them sealed during baking.For extra flavor, add olives, cheese, or fresh cilantro to the filling.Empanadas can also be fried in hot oil until golden and crispy.Serve with salsa, sour cream, chimichurri, or garlic dipping sauce.
