Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory spiced beef filling. This easy, authentic empanadas recipe is perfect for beginners and always a crowd favorite.
The Empanada That Started It All
There is a reason beef empanadas show up at every family gathering, potluck, and street food stall from Buenos Aires to Lagos. This is one of those recipes for empanadas that feels like a warm hug wrapped in flaky, golden dough. Whether you grew up calling them empanadas or something else entirely, this beef empanadas recipe delivers that same deeply savory, slightly smoky filling tucked into a crisp, buttery shell.
This version leans authentic, with warm cumin, smoked paprika, and a touch of briny green olive, but it is also written as a genuinely easy empanadas recipe, so if you are newer to hand pies and stuffed pastries, consider this your beginner empanada cooking guide.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy-bottomed skillet keeps the beef from scorching while it browns, and a proper pastry brush gives you an even, glossy egg wash for that bakery-style finish. These are the products that genuinely help this recipe shine:
What Makes These Empanadas Taste Authentic
The secret to a truly memorable homemade empanada preparation is layering flavor at every step. We start by softening onion and bell pepper until they turn sweet, then bloom the spices directly in the pan with the beef so the cumin and smoked paprika actually toast instead of just sitting on top. A splash of beef broth keeps the filling moist without making it watery, which is the number one reason store-bought versions taste flat by comparison.
Chef's Tip: Always cool your filling completely before you start folding. Warm filling steams the dough from the inside out, and you will end up with soggy, hard-to-seal edges instead of that satisfying flaky crunch.
This recipe nods to both classic Argentine style empanadas recipe traditions, with the olives and hard-boiled egg, and to the heartier, spice-forward versions you will find in African beef empanadas, which often lean a little more generously into smoked paprika and black pepper. Feel free to lean into whichever direction excites you most.
Folding and Sealing Like a Pro
You do not need fancy technique to make these look impressive. A simple fork crimp along the edge does the job beautifully and helps prevent leaks in the oven. If you want to go a step further, the traditional repulgue fold, a rope-like twist along the seam, is easier than it looks once you get the rhythm down, and it is a fun skill to practice if you are working through your own empanadas recipe easy enough for weeknight cooking.
Chef's Tip: Do not overfill. Two tablespoons per disc is the sweet spot. Overstuffed empanadas are far more likely to burst open while baking.
Ready to make it? Here is the full step by step recipe:
Beef Empanadas
Golden, flaky beef empanadas stuffed with a savory spiced beef filling. This easy, authentic empanadas recipe is perfect for beginners and always a crowd favorite.
Ingredients
- 1 lb ground beef, 80/20 blend
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 cup beef broth
- 3/8 cup green olives, chopped, optional but traditional
- 2 hard-boiled eggs, chopped, optional
- 12 empanada dough discs, thawed if frozen, store-bought or homemade
- 1 large egg, beaten, for egg wash
- 1 tbsp olive oil
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
Instruction
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking for 4 to 5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef, breaking it apart with a spoon, and cook until browned, about 6 to 8 minutes.
Stir in the cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
Pour in the beef broth and simmer for 5 minutes until the mixture is moist but not soupy.
Remove from heat and stir in the chopped olives and hard-boiled eggs, if using. Let the filling cool completely to room temperature.
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Lay out the empanada dough discs on a clean surface. Spoon about 2 tablespoons of filling onto the center of each disc.
Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork or fold into a repulgue pattern to seal.
Place the sealed empanadas on the prepared baking sheet and brush the tops with the beaten egg wash.
Bake for 20 to 25 minutes, until deep golden brown.
Let cool for 5 minutes before serving warm.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Mixing bowl
Notes
Serving, Storing, and Make-Ahead Tips
Serve these hot out of the oven with a simple chimichurri, a squeeze of lime, or a dollop of spicy aioli on the side. They are substantial enough to work as a main course with a green salad, but they also shine as a shareable appetizer for game day or a party spread.
For storage, keep baked empanadas in an airtight container in the fridge for up to four days, and reheat in the oven rather than the microwave to keep that crust crisp. If you want to plan ahead, this is one of those rare recipes for empanadas that freezes exceptionally well both before and after baking, which makes it ideal for meal prep or feeding a crowd without a same-day scramble.
A Few Easy Variations
- Swap the olives for raisins or golden raisins for a slightly sweet, traditional twist.
- Use shredded rotisserie chicken instead of beef for a lighter filling.
- Add a pinch of cayenne or diced jalapeño if you like extra heat.
However you fill and fold them, these beef empanadas are proof that a little patience in the kitchen pays off in the best possible way. Once you get the technique down, you will find yourself making batch after batch, because homemade truly does taste better.
