Name: Beef Empanadas Recipe Card
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 ½ cups all-purpose flour; ½ cup cold unsalted butter; 1 egg; ½ tsp baking powder; ½ tsp salt; 4–6 tbsp cold water; 1 lb ground beef (80/20); 1 small potato, finely diced; 1 onion, chopped; 2 garlic cloves, minced; 1 tsp cumin; 1 tsp chili powder; ½ tsp cinnamon (optional); 1 cup shredded cheese (optional); Salt and pepper to taste

A Cozy Introduction from My Kitchen

There’s something magical about pulling a tray of beef empanadas out of the oven—the smell alone feels like a warm hug. The buttery crust turns golden, the edges crisp up just right, and inside waits a rich, savory beef filling that makes every bite melt-in-your-mouth delicious.

I still remember the first time I made them. I was staying over at my aunt’s house for the holidays. The kitchen smelled like cumin and onions sizzling in the pan, and I burned my fingers trying to grab one straight from the oven 😅. She laughed and said, “You’ll learn—patience makes them taste better.” She was right!

These days, whenever I bake empanadas, I think of that moment. They’re simple, comforting, and perfect for any occasion—a quick dinner, a weekend snack, or something to share with friends. And the best part? You don’t need to be a professional chef to make them.

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Why You’ll Fall in Love with These Beef Empanadas ❤️

If you’ve never made empanadas before, let me warn you: once you do, you’ll crave them often. Here’s why this beef empanada recipe always hits the spot.

A Burst of Flavor in Every Bite

The filling is a beautiful blend of ground beef, onions, garlic, and warm spices. I love adding a touch of cinnamon—it surprises people every time! It’s a dance of savory and slightly sweet flavors that feels both homey and exotic.

So Easy, Anyone Can Do It

Honestly, I used to think making empanadas was complicated. It’s not! With this recipe, you’ll follow simple, step-by-step instructions, and your kitchen will smell like heaven in less than an hour.

Perfect for Any Occasion

Serve them as a snack, a main dish, or even pack them for a picnic. They’re delicious hot or at room temperature. Beef empanadas truly fit every setting—family dinners, parties, or even a lazy Sunday afternoon.

A Freezer Lifesaver

Here’s a little secret I love sharing: empanadas freeze perfectly. I make a double batch, keep half in the freezer, and bake them fresh when I’m too tired to cook. Future me always says “thank you.”

Gather Your Goodies: What You’ll Need 🛒

Before you begin, let’s make sure everything’s ready. Having your ingredients prepped will make the process smooth (and more fun!).

For the Dough

2 ½ cups all-purpose flour – The solid base for our crust.
½ cup cold unsalted butter – Because flaky pastry = happiness.
1 egg – Helps hold everything together.
½ tsp baking powder – Adds a subtle lift.
½ tsp salt – Balances the flavor.
4–6 tbsp cold water – Add slowly until the dough feels right.

For the Filling

1 lb ground beef (80/20) – Flavorful and juicy.
1 small potato, finely diced – Adds texture.
1 onion, chopped – The secret to that deep, savory taste.
2 garlic cloves, minced – Because garlic makes everything better.
1 tsp cumin – Warm and earthy.
1 tsp chili powder – For a gentle kick.
½ tsp cinnamon – Optional, but trust me, it changes everything.
1 cup shredded cheese – Totally optional… but are you really skipping cheese? 😋
Salt and pepper – To taste.

Quick tip: Keep your butter cold and chop the potatoes small so they cook evenly.

Step-by-Step: Let’s Make Magic ✨

Here’s how I make my beef empanadas—and after a few tries, you’ll be rolling them out like a pro.

Step 1: Make the Dough

Mix the flour, salt, and baking powder in a big bowl. Add your cold butter, and rub it in with your fingertips until it looks like breadcrumbs.

Crack in the egg, add cold water slowly, and mix until a soft dough forms. It shouldn’t stick to your hands. Flatten it into a disk, wrap it in plastic, and chill for 30 minutes. (I usually use that time to clean the kitchen—or dance a little 😄).

Step 2: Prepare the Filling

Cook the ground beef in a pan over medium heat. When browned, add the onion and garlic. Stir until fragrant. Sprinkle in your cumin, chili powder, and cinnamon.

Add the diced potato and a splash of water if needed. Let it simmer until the potato softens. Season with salt and pepper, then stir in cheese once it’s cooled a bit.

Pro tip: Let the filling cool completely before using—it keeps the crust crisp and prevents leaks.

Step 3: Assemble the Empanadas

Roll your dough to about ⅛ inch thick and cut circles (4 inches wide). Spoon a bit of the filling into the center. Fold, press the edges, and seal with a fork.

I always overfill the first few (and regret it later), so go easy. Less is more here—just enough to keep each bite balanced.

Step 4: Bake to Golden Perfection

Preheat your oven to 400°F (200°C). Place the empanadas on a parchment-lined tray. Brush the tops with egg wash for that shiny, golden glow.

Bake for 20 minutes or until beautifully browned. When they’re ready, your kitchen will smell like heaven.

Little Mistakes You’ll Want to Avoid

Even experienced cooks slip up sometimes. Here’s what to watch out for:

1. Overstuffing

It’s tempting to add “just a little more” filling—but too much can cause leaks or soggy bottoms. Stick to one to two tablespoons per empanada.

2. Skipping the Chill

Cold dough = flaky crust. Don’t skip the fridge time, even if you’re in a hurry.

3. Forgetting to Seal Properly

Press those edges firmly with a fork or use an empanada press. If you see gaps, fix them before baking.

4. Using Hot Filling

Warm filling will melt your butter before baking—goodbye flakiness! Always let it cool.

5. Ignoring Oven Temperature

Bake at 400°F, not lower. Otherwise, you’ll end up with pale empanadas that lack that satisfying crunch.

Get Creative: Variations and Substitutions 🎨

The beauty of beef empanadas is that they’re endlessly customizable. Once you master the basics, go wild!

Switch Up the Meat

Ground chicken or turkey – For a lighter bite.
Shredded beef or pulled pork – Adds richness and depth.
Vegan meat crumbles – Great plant-based option that still packs flavor.

Play with the Dough

Short on time? Use store-bought pie dough.
Gluten-free? A rice flour blend works surprisingly well.

Add a Twist to the Filling

Toss in green olives or jalapeños for a bold kick.
Try mozzarella or feta for a cheesy surprise.
Mix in veggies like corn, peas, or bell peppers for color and crunch.

Adjust the Spice

Make them mild for kids or fiery for spice lovers. I sometimes add a pinch of paprika or oregano when I’m feeling fancy.

Personal tip: Serve with a quick homemade chimichurri—it’s life-changing.

FAQ: Your Beef Empanada Questions Answered 🧑‍🍳

Can I use margarine instead of butter?

You can, but I wouldn’t. Butter is what gives that flaky, melt-in-your-mouth texture. Margarine just doesn’t hit the same notes.

How do I know they’re perfectly baked?

Look for that deep golden color and crisp edges. If they still look pale, leave them in for a few extra minutes—trust your eyes more than the timer.

Can I freeze them?

Absolutely! I always make extra. Lay them flat on a tray, freeze, then store in bags. Bake them straight from frozen—no need to thaw.

How long do they last?

Stored in an airtight container, they’ll stay fresh in the fridge for about 3–4 days. Or freeze for up to two months.

Are they spicy?

Not unless you want them to be. Adjust your chili powder or add diced jalapeños for more heat.

What can I serve with beef empanadas?

A simple green salad, salsa, or guacamole works wonders. Sometimes I just dip them in sour cream with lime juice—it’s quick and refreshing.

Can I fry them instead of baking?

Totally! Fry them in hot oil until golden and crisp. Just be careful—the results are deliciously addictive.

Bonus tip: If you’re reheating leftovers, skip the microwave. The oven brings back that perfect crunch.

Final Thoughts: My Little Empanada Ritual 🌟

Every time I bake beef empanadas, I think about how food connects people. Whether it’s a dinner for two or a big family gathering, these golden pockets always bring smiles.

There’s joy in the process—mixing the dough, sealing the edges, watching them turn golden. Even cleaning up feels worth it when that first warm bite melts in your mouth.

Cooking, for me, isn’t about perfection—it’s about small rituals that fill the home with warmth. And this recipe has become one of those traditions I love passing on.

So, grab your ingredients, put on some music, and enjoy the moment. Trust me, once you bite into that crispy crust and taste the rich, spiced beef inside, you’ll understand why empanadas have been loved for generations.

In Closing

These beef empanadas are more than just a recipe—they’re a reminder that good food doesn’t have to be complicated. With a few simple ingredients and a touch of care, you can make something extraordinary.

So go ahead—roll up your sleeves, get flour on your hands, and create a little magic in your kitchen. And when they come out of the oven, don’t forget to share (or not—I won’t judge 😉).

Buen provecho! 🥟

Related Recipes to Complement Your Beef Empanadas

My Cozy Beef Chili Recipe
A hearty and comforting beef dish that warms you from the inside out—perfect for cold days or lazy nights.

Chimichurri Sauce Made Easy
A bright, herbaceous sauce that adds a bold, zesty kick to any savory dish—especially perfect with empanadas.

Delicious Beef Nachos Recipe
A crunchy, cheesy beef favorite that’s quick to make and always a crowd-pleaser.

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Beef Empanadas Recipe Card

Recipe by StefanieCourse: MainCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time