Tessa's Recipe Rundown
Taste: The beef empanadas are positively rich and oh so savory.
Texture: The crust is ridiculously buttery, flaky, and tender. The meaty filling inside with chunks of soft potatoes is to die for.
Ease: Assembling is the most involved part. Luckily, every step can be done ahead of time!
What You’ll Love About This Recipe: It’s SO tasty, completely customizable, and freezes beautifully.
This post may contain affiliate links. Read our disclosure policy.
Oh am I excited to share how to make empanadas with you! What is better than savory goodness encased in pastry that you don’t even need a fork and knife to eat?
These baked beef empanadas are filled with a savory beef-and-potato filling and wrapped in my surprisingly easy homemade dough that bakes up buttery and flaky.
You could totally use chicken or veggies only. These empanadas are completely customizable! I’ve had just about every flavor permutation (I know I don’t look it, but my dad is actually from the Dominican Republic where empanadas are common fare).
Reader Love
Outstanding. Perfect dough, perfect filling. Loved by all! Thank you for this great recipe!
–
This is my favorite way to make homemade beef empanadas. There are SO many ways to make them, and practically every Latin country has its own variation.
Sprinkle of Science
Homemade Empanada Dough (Easy Method)
- This dough recipe is very similar to a basic French choux pastry, but without the eggs.
- Start by heating water + butter until melted.
- Pour into the dry ingredients.
- Mix until combined. The dough will feel greasy and may have some visible streaks of butter. Don’t add extra flour!
- Chill for at least 2 hours (this is truly the hardest part!).
Beef Empanada Filling Tips
Feel free to omit or change practically anything, from the veggies to the spices – it’s meant to be customized!
- The empanada filling recipe makes a generous amount. If you have leftovers, store them in the fridge and serve in a bowl over rice, in wraps, scramble with eggs, or fill a burrito.
- I’m not a big fan of olives, but feel free to add in about 1/2 cup pitted chopped rinsed green olives.
Not into the beef filling?
- Leftovers from other meals (like cooked meat or even mashed potatoes) also make great empanada fillings.
- Check out my other recipes for Breakfast Empanadas and Chorizo Empanadas!
How to Assemble Empanadas (Filling & Sealing Tips)
This is definitely the most time-consuming part of making empanadas, so get your friends and family involved in the process to make it fun and fast!
- Tear off golf-ball-sized pieces of the chilled dough and roll into balls.
- On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles.
- Place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using.
- Important: Be sure not to overfill your empanadas as you assemble, which is easy to do. Use a little less than you think, to prevent any holes or tears in the dough and to prevent them from bursting open as they bake.
- To seal the filling and prevent leaks, brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork (I prefer this over a rope crimp, which is more time consuming).
- Brush with an egg wash and bake on a rimmed baking sheet.
What to Serve with my Beef Empanada Recipe:
- Salsa
- Sour cream
- Guacamole
- Pickled red onions
- Mexican street corn
Make Ahead & Storage
Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. Reheat in a 400°F oven until the crust has re-crisped and the filling is warmed through, about 5 to 7 minutes.
To Make Ahead of Time:
- The dough can be wrapped in plastic and stored in the fridge for two days before using.
- The filling can also be cooked and stored in an airtight container in the fridge for a day.
- The assembled unbaked empanadas can also be covered in plastic and stored in the fridge for up to 2 days. Brush with egg wash before baking, no need to change the baking time.
To Freeze:
Fully baked empanadas can also be frozen, though they lose a bit of their flaky texture. To prevent freezer burn, wrap them individually in plastic wrap. To reheat, unwrap as many empanadas as you want and warm in a 300°F oven or toaster oven, about 10 minutes.
Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.
FAQs
An empanada is a crescent-shaped pastry filled with your choice of savory or sweet filling, popular throughout Latin America. Super customizable and easy to make ahead of time. It makes a delicious party appetizer but is also a great dinner idea!
I prefer baking for ease but also for perfectly crispy and flaky empanadas. Plus, you don’t have to worry about stinking up your kitchen with the aroma of frying oil. No cleaning up the mess of deep frying!
I haven’t tried that, but some readers have tried and reported success with this. You may need to experiment a little with bake times and temperatures, as this will vary based on your air fryer.
Yes! Simply double all ingredients, but use a stand mixer fitted with the paddle attachment to combine the wet and dry dough ingredients. Combining such a large amount of flour by hand results in an uneven dough that won’t roll out or hold its shape as nicely. If you don’t have a stand mixer, simply make two batches of the dough as written separately.
I’m certainly not the person to settle this debate! Most Latin American countries have some variation of an empanada. My dad is Dominican, and in the Dominican Republic, empanadas are often called pastelitos.
Every country has their own way of filling, shaping the empanadas, and cooking. I’m not a big fan of olives or raisins, which are often included in many savory empanada fillings. Nor do I have much time to hard boil eggs, another ingredient you’ll frequently find. However, if you prefer to add those ingredients, then feel free to!
Yes, feel free to use a product like Goya discos frozen empanada wrappers. Prepare according to the back-of-the-package instructions, being sure not to overfill.
You can, but note the filling will taste less rich and savory.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the Dough:
- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 2 3/4 cups (349 grams) all-purpose flour
- 2 teaspoons fine sea salt
- Pinch of paprika
For the Beef Filling:
- 3 tablespoons olive oil, divided
- 1 pound ground beef (85-90% lean)
- 1 small yellow onion, peeled and minced
- ½ red bell pepper, cored, seeded, and finely diced
- ½ green bell pepper, cored, seeded, and finely diced
- ½ cup frozen peas
- 2 cloves garlic, finely minced
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- ¼ cup beef broth
- 1-2 tablespoons tomato paste, to preference
- 1 small russet potato, peeled, finely diced, and boiled*
- 3 scallions, trimmed and chopped
- 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), optional
For the Egg Wash:
- 1 egg
- 3 tablespoons water
Instructions
For the dough:
- In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
For the filling:
- Heat 2 tablespoons of oil in a large skillet over medium heat. Saute the beef, cooking until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.
- With the remaining 1 tablespoon olive oil and 2 tablespoons of drippings, sauté the yellow onion until translucent, 10-15 minutes. Then add the bell peppers, peas, garlic and seasonings.
- After a few minutes, deglaze the pan with ¼ cup of beef broth, then add 1-2 tablespoons of tomato paste (to preference).
- Once the tomato paste has dissolved, mix in the beef and potatoes. Remove from heat.
To assemble:
- Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
- Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
- Bake empanadas until golden brown, about 20 minutes. Serve warm.
- Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.
Notes
This post was originally published in 2015 and updated with new photos and recipe improvements in 2022. Photos by Joanie Simon.
I put more flour than 2 3/4, maybe 3 1/2, they turned out HEAVENLY TASTY I can’t stop eating them
This was the first time I’ve made enchiladas and this recipe was delicious. I rolled the enchiladas to about 1/8 inch as I found 1/4 inch was too thick. The pastry recipe yielded about 12 5 inch enchilada skins not 20. I will definitely make this again as it is a Family favorite. Are used a stoneware pan to bake the enchiladas which eliminated the need for parchment paper. It made the bottoms, nice and crispy. Great recipe!
So glad to hear that you enjoyed these, Christina!
Thanks for the recipe. I used turkey meat and use store bought pastry puff as a short cut. The dough filling was a Success. Very delicious!
my main comment is about the dough. I’ve made this dough several times and I’ve found it to be too sticky. I’m not saying the recipe is bad but maybe my climate is different. for anyone else struggling I would suggest going up to 3 cups or slightly less water and make sure you mix longer than you think to develop the gluten.
I am generous with my filling and I end up making 15 empanadas with my larger dough portion.
I have made tortilla many times and am wondering if using raw tortilla dough would be a substitute for people with lactose intolerance. I have tried them and though they aren’t flaky they do taste pretty good! Comments?
Hi Diane! We haven’t tried that, but you’re welcome to experiment! Let us know how it goes if you give it a try 🙂
can you make this dough in a stand mixer with a dough hook rather than using your hands?
Hi Rosanne! Yes, you can use a stand mixer for this dough! We recommend using the paddle attachment rather than the dough hook, because you’re only going to combine the ingredients for this dough, not mix for a long time to build gluten like you would with a bread. Let us know what you think once you’ve given these empanadas a try 🙂 Happy baking!
just made them last night. the family loved them. I was challenged st stuffing them. some were different shapes lol. making them again today. thanks!
I made this pretty much as you gave, except I did not use the peas. I also used piecrust for the outside. These are absolutely delicious.
Question!
Hi there! I made these back in 2015 and the dough quantities were less than this new recipe.
Basically, the flour was tipped straight into the pan with the butter and water, just as one would do with choux.
I found this smaller quantity easier to make! Could you kindly give me your original quantities please?
Kind Regards ♥️
Hi Dee! I will email you the previous version of this recipe 🙂 Happy baking!
Can we make these with shredded chicken. I do not eat red meat.
Hi Eva! We haven’t specifically tried that, but it will definitely work – these empanadas are super customizable, so use any filling or combination of spices you like! Let us know what you think once you’ve given them a try 🙂
We use ground turkey instead of beef. 🙂
Have you rolled out the dough and then froze to use at a later date
Hi Dory! Check out the pink tip box above the recipe for make-ahead and freezing instructions. We have not tested freezing just the dough, but this may work – let us know if you give this a try 🙂
I had a little trouble with the dough. It was really sticky and even after letting it chill for over 2 hours in the fridge, it did not spread well and it was lumpy. Is this normal? I ended up spreading it by hand and sprinkling flour over it so it wouldn’t stick to my hands. The finished product was still pretty delicious but the dough was kind of heavy. I definitely wouldn’t call it light and flaky. Anyone have any suggestions as to where I might have gone wrong or suggestions to improve because I LOVE empanadas. Honestly, the key for me is making brisket filled empanadas and dipping them in Chipotle ranch sauce. Yes, that is the sound of my mouth watering just writing this lol
Hi Adam! Hmm, that sounds super strange. This pastry should be smooth, easy to work with, and deliciously flaky once baked. Without having baked alongside you, I can’t say for sure what went wrong, but I’m wondering how you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. Alternatively, is your weather extremely humid or hot? Perhaps the dough needed longer to chill if this is the case. I hope something here proves helpful, and I hope you give this dough another try sometime because it really is so delicious, and your filling and sauce sound incredible! Happy baking!