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.
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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!
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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.
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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.
Super easy to make!! Mine look really good.. waiting for one to cool down a bit to taste
I’ve never made empanadas from scratch before. This recipe was easy to follow, and they turned out delicious!
Thank you for this recipe and for all the omitted ingredients I agree with. Can’t wait to try this.
I just assembled this recipe, weighing my flour and my butter and measuring the water. What I have is more of a thick batter — what am I missing? Does it firm up over the next couple of hours? I added some extra flour, but it’s still too wet to handle. I’m going to set it aside for two hours and see what happens. I guess I’ll just add flour until it’s a consistency that I can handle. It does taste good, though!!
Hi Ellen! Hmm, that definitely doesn’t sound right! Is it possible that something was mis-measured? Check out the photos in the pink tip box (above the recipe) for lots of pictures of how the dough should look. Hopefully you’re still able to get them to turn out and they’ll still be delicious! 🙂
Mine was like that too but if you keep mixing it, it will firm up. It takes some time but it will firm up I promise. Mine was a bit lumpy when I was done and very sticky which made it difficult to spread, impossible to use a roller. And yes, that was even after chilling it for over 2 hours.
They were great and pretty easy their is a learning curve with the folding the empanadas my tips are to be generous with the flour get a little bit more then a golf ball of dough and to make sure the part you are crimping doesn’t have cheese onion or meat because they don’t want to seal and will pop open but they were pretty great
do you think shortening can be used in place of butter
Hi Andi! We haven’t tried that, and we don’t prefer the flavor of shortening, so we wouldn’t recommend it – but feel free to experiment and give it a try if you do prefer shortening! 🙂
I made these and was pleased. But as a proponent of working SMART rather than HARD, I made some method improvements:
I chilled the dough overnight in a zip lock bag, pressing it into a square disk. The next dayI cut it into 4 equal squares and rolled each to 1/4″ thick. Using a 4″ round metal ring cutter, I cut the pastry, setting aside the individual pastry rounds. Scraps of dough were pressed into the next piece of dough.
After all were cut, I egg washed 1 edge of each round, filled with the chilled filling, gently crimped them with a hinged potsticker press, trayed them on parchment and finished with the egg wash. I held them in the refrigerator until I baked them later in the day.
This assembly method worked fabulously and made the otherwise tedious job go so much quicker.
will make again with these modifications. Yield:25 Empanadas.
Glad to hear that you enjoyed making and eating these empanadas, Michelle! Your method sounds like it worked great 🙂
Hi there, would you please give a curry empanada, both veg, chicken, beef and lamb!!
Many thanks
HG
Hi Henry! I’m so sorry – I don’t quite understand what you are asking? We do have recipes for most of those flavors on our site, if that helps!
The first I commented on a recipe, this was so GOOD. Thank you!!!!!
So excited you enjoyed these empanadas so much, Deanna!!
Can you use GF Flour to make the dough? Trying to figure out if I can use these for an upcoming breakfast where I need something GF.
Hi Kelly! Unfortunately, we do not test recipes for gluten-free alternatives, so I cannot say for sure. I have heard some of our readers have had success using cup-for-cup gluten free flour in the place of all-purpose, but we cannot guarantee the results. Hopefully with a little experimenting, you’ll be able to get great results! Happy baking 🙂
My family absolutely loved these empanadas! The dough comes together very easily. The filling is spiced just right. I’m keeping this recipe for sure! Enjoy!
I’m so happy to hear that you loved these empanadas, Rose!!
So delicious! The crust is heavenly!!
Hi Emily! So happy to hear you loved these empanadas!!