Filed Under: Appetizer | Beef | How To | Latin | Lunch | Main Dish | Savory | Videos

How to Make Empanadas

By Tessa Arias
  |  
June 1st, 2022
4.91 from 61 votes
4.91 from 61 votes

Beef Empanadas feature a flavorful beef filling wrapped in flaky, buttery pastry. I'm showing you step-by-step how to make empanadas that are baked instead of fried. These crowd-pleasers can be made ahead of time too!

Yield: 20 empanadas

Prep Time: 30 minutes

Cook: 20 minutes

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: Totally doable but time consuming. Assembling is the most involved part. Luckily, every step can be done ahead of time!
Appearance: Adorable hand-held pastries stuffed with goodness? WHAT IS BETTER?!
Pros: Perfection in every bite.
Cons: Indulgent, but at least they’re not fried.
Would I make this again? I’ve made these many times!

Oh am I excited to share how to make empanadas with you! And boy do I have a lot to share, because what is better than savory goodness encased in pastry that you don’t even need a fork and knife to eat?

This post has everything you need to learn how to make empanadas. I’m showing you how to make the most delicious beef empanada recipe that has the most flavorful filling ever.

This is simply my favorite way to make homemade beef empanadas. I am not claiming it to be authentic or traditional to any country or culture. There are SO many ways to make them, and practically every Latin country has its own variation. If you think about it, most cultures have some sort of dish comprised of meat encased in dough! From British pasties to meat pies, calzones, samosas, even strudels, loving this kind of food is just a part of being human!

Read my tips and tricks in the pink tip box below to help you make the best homemade empanadas ever!

How to Make Beef Empanadas

What is an empanada?

An empanada is a crescent-shaped pastry filled with your choice of savory or sweet filling! It’s kind of like a turnover. Or, if you’re used to American convenience foods from the grocery store, like a hot pocket. Super customizable and easy to make ahead of time. It makes a delicious party appetizer but is also a great dinner idea!

What country are empanadas from?

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. However, the recipe I’m sharing today isn’t necessarily authentic to the Dominican Republic or any one country.

That’s because not only does every country have their own way of filling the empanadas, making the dough, shaping the empanadas, and even of choosing to bake or fry theirs (my recipe is baked!), but even within the same country, each region or even each family has their own way of doing things.

We worked to update the filling for this recipe into something flavorful but simple. 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!

How to make empanada dough:

You’ll need:

  • Water
  • Butter
  • All-purpose flour
  • Salt
  • Paprika (optional)

The homemade empanada dough recipe is very similar to a basic French choux pastry but without the eggs. It may seem weird to start a dough in the saucepan if you aren’t familiar with this method, but it is seriously one of the quickest and easiest empanada dough recipes to work with.

To make the dough, start by heating water and butter in a medium saucepan over medium heat, until the butter is melted. Whisk together flour, salt, and paprika in a large bowl, making a well in the center. Pour a little of the warm butter mixture into the well. Mix with your fingertips to make a wet paste before pouring in the remaining liquid, working the dough until wet and oily. Wrap the pastry dough in plastic.

It does need to chill for a minimum of 2 hours, so keep that in mind as you plan this recipe! You can make and refrigerate the dough up to 2 days ahead of time so long as it’s well wrapped in plastic. I have not tried the dough with whole wheat flour, but feel free to start by substituting only half the all-purpose with white whole wheat flour (preferably).

For the beef empanada filling:

The recipe below is for a very basic yet flavorful beef filling. Feel free to omit or change practically anything from the veggies to the spices – it’s meant to be customized! Note that the filling recipe makes a generous amount. If you have leftovers, feel free to store them in the fridge. I like to use it for lettuce wraps, scrambling with eggs, or filling a burrito. 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! Even plain cheese empanadas are scrumptious.

Can I double this recipe?

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.

How to assemble empanadas:

  1. 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!
  2. Tear off golf-ball sized pieces of the chilled dough and roll into balls.
  3. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles.
  4. 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. 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.
  5. 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.
  6. Brush with an egg wash and bake.

Is it better to bake or fry empanadas?

These empanadas are baked, not fried (though no one would ever guess, they’re so good). 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, or cleaning up the mess of deep frying.

How long to bake empanadas?

I baked mine for 20 minutes, until golden brown. If you make empanadas that are smaller or bigger than the size created in the recipe, make sure to adjust the baking time accordingly.

What to serve with Beef Empanadas:

  • Salsa
  • Sour cream
  • Guacamole
  • Pickled red onions
  • Mexican street corn

How to store empanadas:

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.

How to make empanadas 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, no need to change the baking time.

How to freeze empanadas:

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.

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.

More Recipes You’ll Love:

PURE HEAVEN! I could eat these every day. They can be made ahead of time, are totally customizable, and are baked NOT fried!

4.91 from 61 votes

How to make
Beef Empanadas

Yield: 20 empanadas
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Time 2 hours 10 minutes
Total Time: 3 hours
Beef Empanadas feature a flavorful beef filling wrapped in flaky, buttery pastry. I'm showing you step-by-step how to make empanadas that are baked instead of fried. These crowd-pleasers can be made ahead of time too!

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 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 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

Directions

For the dough:

  1. 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.
  2. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

For the filling:

  1. 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.
  2. 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.

  3. After a few minutes, deglaze the pan with ¼ cup of beef broth, then add 1-2 tablespoons of tomato paste (to preference).
  4. Once the tomato paste has dissolved, mix in the beef and potatoes. Remove from heat.

To assemble:

  1. 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.
  2. Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
  3. Bake empanadas until golden brown, about 20 minutes. Serve warm.
  4. 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.

Recipe Video

Recipe Notes

*May use cooked potato leftovers as well. If using fresh uncooked potato, in a small saucepan, fill ⅔ with water and bring to boil over high heat. Meanwhile, peel and finely dice the potato. When water is boiling, reduce heat to medium and add potato, cooking until the potato can easily be pierced with a fork, about 10 minutes. Drain in colander.
Course : Side Dish
Cuisine : Mexican
Keyword : beef empanadas, empanadas, how to make empanadas

This post was originally published in 2015 and recently updated with new photos and recipe improvements in 2022. Photos by Joanie Simon.

June 2022 Baking Challenge

This recipe was the June 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s empanadas:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Emily — June 30, 2022 at 8:32 pm

    So delicious! The crust is heavenly!!

    • #
      Kiersten @ Handle the Heat — July 1, 2022 at 11:47 am

      Hi Emily! So happy to hear you loved these empanadas!!

  2. #
    Pam R. — June 30, 2022 at 7:16 pm

    I made the beef empanadas. They were tedious to make but were worth it. Very good.

    • #
      Kiersten @ Handle the Heat — July 1, 2022 at 11:47 am

      So glad you enjoyed these empanadas, Pam!

  3. #
    Cherish — June 30, 2022 at 4:41 pm

    What an excellent experience! The dough is crispy and buttery. The filling is delicious. Put the two together and you are in for a real treat! Definitely will make again as well as try different versions, perhaps even a dessert one?!

    • #
      Kiersten @ Handle the Heat — July 1, 2022 at 11:43 am

      So excited to hear you loved these empanadas, Cherish! You can absolutely experiment with any filling your heart desires – savory or sweet! Happy baking 🙂

  4. #
    Kelly — June 29, 2022 at 5:11 pm

    These were a little tedious for me, but so worth the effort! I had extra filling so ended up making extra dough to extend it.

  5. #
    Barbara — June 29, 2022 at 4:41 pm

    These were wonderful. Will definitely make again.

    • #
      Kiersten @ Handle the Heat — June 30, 2022 at 6:57 am

      We love to hear that, Barbara!! So glad you enjoyed these empanadas! 🙂

  6. #
    Annemarie — June 29, 2022 at 11:59 am

    I never had an empanada before this challenge, but now I can say that beef empanadas are a favorite food! Every member of the family LOVED them (if only I could say that about all foods). The recipe is easy to follow, and I’m sure it will get easier (and I’ll get faster) the more I make these wonderful empanadas.

    • #
      Kiersten @ Handle the Heat — June 29, 2022 at 12:37 pm

      Wow! That makes us all SO happy to hear, Annemarie! So thrilled you and the whole family loved these empanadas!!! These are super customizable, too, so feel free to play around with any assortment of fillings (savory OR sweet!) and see if you can get the kids to eat other things they don’t usually like if they’re just wrapped in pastry 😉 Happy baking!

  7. #
    Robin — June 29, 2022 at 4:34 am

    I was really nervous about this one as I have not mastered pie dough yet, but it turned out great and was super simple! Can’t wait to try new fillings!

    • #
      Kiersten @ Handle the Heat — June 29, 2022 at 7:14 am

      Hooray! So excited you enjoyed these empanadas, Robin!!

  8. #
    Wendy H — June 28, 2022 at 3:13 pm

    I have made empanadas many times and this is the best dough recipe I’ve found. It was easy to make and cooked up beautifully. It’s flaky on the outside and doesn’t get mushy on the inside. I can’t review how theyfreeze because their were none leftover. Another delicious recipe, Tessa!

    • #
      Kiersten @ Handle the Heat — June 29, 2022 at 7:10 am

      So happy to hear you enjoyed these empanadas, Wendy!!

  9. #
    Bevin Kallmerten — June 28, 2022 at 2:37 pm

    Surprisingly crispy especially considering it isn’t fried. So good and instructions were easy ti follow. Filling was delicious. We used ground turkey because it’s all we had!

    • #
      Kiersten @ Handle the Heat — June 29, 2022 at 7:09 am

      Hi Bevin! So happy you enjoyed these empanadas!! I love how crispy they are too 🙂

  10. #
    Rae — June 28, 2022 at 2:34 pm

    These empanadas were so delicious! Once you get the hang of not overfilling them/closing them up, they’re quite easy, too. I’m excited to experiment with different fillings in the future.

    • #
      Kiersten @ Handle the Heat — June 29, 2022 at 7:05 am

      So excited to hear that, Rae! These are super customizable, so it’s definitely fun to experiment with any fillings your heart desires!!

  11. #
    Haley Jordan — June 28, 2022 at 11:03 am

    Delicious!!!

  12. #
    Bethany — June 28, 2022 at 8:39 am

    Wow, these were so delicious!!! I did use ground turkey instead of beef, so the mixture was a bit drier after cooking. Next time, I’ll try it with beef or I’ll add more broth to the mixture before assembly! So good!!!

    • #
      Kiersten @ Handle the Heat — June 28, 2022 at 11:36 am

      Hi Bethany! So happy to hear you enjoyed these empanadas so much!!

  13. #
    Paul H — June 27, 2022 at 8:43 pm

    Very good recipe.
    Filling was great (though I did substitute shredded beef for the ground beef).
    Dough was easy to make.
    Over all result was very good.

    • #
      Kiersten @ Handle the Heat — June 28, 2022 at 9:42 am

      So happy to hear that you enjoyed these empanadas, Paul!

  14. #
    Karen — June 27, 2022 at 10:19 am

    These were a hit! Made a bunch with all the veggies and a couple just beef and cheese. All so good. The dough was so easy to work with. I don’t think I filled mine enough because I was worried they’d pop open but now I know they would have been fine. Can’t wait to make more dough with my extra filling.

    • #
      Kiersten @ Handle the Heat — June 27, 2022 at 10:28 am

      Hi Karen! So excited that you loved these empanadas!! 🙂

  15. #
    Becky Rudella — June 26, 2022 at 12:40 pm

    This was so fun! The dough is so tasty and very easy. The ingredients can be suited to your taste or availability. We had a little empanada dinner party served with Spanish rice, guacamole, sour cream, & salsa on the side. Big hit!

    • #
      Kiersten @ Handle the Heat — June 27, 2022 at 7:41 am

      Hi Becky! I’m so happy to hear that you enjoyed these empanadas! Your sides sound delicious!

  16. #
    Fithria — June 26, 2022 at 2:56 am

    Will make this again

    • #
      Kiersten @ Handle the Heat — June 27, 2022 at 7:39 am

      So glad you liked these empanadas, Fithria!

  17. #
    Sarah Bomberger — June 25, 2022 at 3:09 pm

    Delicious! These were a big hit for dinner. My only note is that 2 hours didn’t seem long enough in our fridge so next time I’ll start them earlier and let it properly chill. Still turned out yummy though!

    • #
      Kiersten @ Handle the Heat — June 27, 2022 at 7:38 am

      I’m glad you enjoyed these empanadas, Sarah! 🙂

  18. #
    Melissa Cook — June 23, 2022 at 9:59 pm

    Such a versatile recipe. I can’t wait to come up with different filling ideas in the future. I love that you are able to freeze these for a quick meal later on! The dough is so flaky and tender. The beef filling has amazing flavor!! I plan to make a huge batch of these for an upcoming trip to the coast!!

    • #
      Kiersten @ Handle the Heat — June 24, 2022 at 6:47 am

      So happy to hear you love these empanadas, Melissa! I love how customizable they are, too!! 🙂

  19. #
    Nikki — June 23, 2022 at 4:24 pm

    Fun recipe, just labor intensive. I have 4 kids. I should just stick to casseroles.

    • #
      Kiersten @ Handle the Heat — June 24, 2022 at 7:31 am

      Hi Nikki! Assembling the empanadas does take a little bit of time, but we always encourage families to join in on the fun in the kitchen! I’m glad you enjoyed the recipe! Happy baking 🙂

  20. #
    Sarah Carver — June 21, 2022 at 5:05 pm

    My family simply adored these empanadas! I did cheat though. I used tge beef recipe but used chicken. Tasted great!!

    • #
      Kiersten @ Handle the Heat — June 22, 2022 at 7:24 am

      Haha we won’t tell anyone you “cheated”, Sarah! 🙂 That’s the best part about these empanadas – they’re so customizable! Glad you and your family enjoyed them!!

  21. #
    Jim — June 19, 2022 at 7:53 am

    These Beef Empanadas tested great and easy to make. I cooked them in a preheated air Fryer at 400 degrees for 10 minutes.

    • #
      Kiersten @ Handle the Heat — June 20, 2022 at 9:59 am

      So happy to hear that, Jim!!

  22. #
    Maribel Rodriguez — June 19, 2022 at 6:53 am

    These were perfect! My whole family loved them, couldn’t get enough!

    • #
      Kiersten @ Handle the Heat — June 20, 2022 at 9:54 am

      So happy to hear that, Maribel!!

  23. #
    Andrea Jimenez — June 18, 2022 at 6:12 am

    AMAZING! AMAZING! AMAZING! I can not beging to tell you how incredible this recipe is, these empanadas were a hit in my family!

    • #
      Kiersten @ Handle the Heat — June 20, 2022 at 9:39 am

      So thrilled to hear this, Andrea!!!

  24. #
    Jessica — June 17, 2022 at 6:30 pm

    My husband and I have been in love with empanadas ever since we visited Argentina years ago. We’ve tried many recipes and the dough always either has a soggy bottoms or the filling seeps out. Not this recipe. We made the beef and some veggie empanadas and could not have loved them more! The dough recipe will define used again in our house!

    • #
      Kiersten @ Handle the Heat — June 20, 2022 at 9:37 am

      That’s so great to hear, Jessica!! So happy you enjoyed these so much 🙂

  25. #
    Karen VandenBos — June 17, 2022 at 4:06 pm

    These were delicious, and much easier to make than I thought they would be. Definitely will be making this recipe again!

    • #
      Kiersten @ Handle the Heat — June 20, 2022 at 9:36 am

      So happy you enjoyed these empanadas, Karen!

  26. #
    Kaija — June 17, 2022 at 7:42 am

    So delicious!

    • #
      Kiersten @ Handle the Heat — June 17, 2022 at 8:04 am

      So happy you enjoyed these empanadas, Kaija!! 🙂

  27. #
    Laurie — June 15, 2022 at 11:29 am

    A little time consuming but very easy to make! The dough is super easy to roll out and work with! I didn’t have peas so subbed corn, and I also added a habanero to give it some spice. They were delicious! I will definitely be trying the other versions.

    • #
      Kiersten @ Handle the Heat — June 15, 2022 at 12:14 pm

      Sounds so delicious, Laurie!! So happy you enjoyed these empanadas!

  28. #
    Tanya — June 15, 2022 at 9:13 am

    These were delicious. We made 20 of these from the recipe – and the filling to dough ratio was spot on. I think we would have had an easier time with sealing them if we mixed in the cheese to the beef mixture instead of topping it. We would have had more cheese included that way too. It took about 30 minutes with two people working together to assemble the empanadas. These reheated very well.

    • #
      Kiersten @ Handle the Heat — June 15, 2022 at 10:34 am

      Hi Tanya! So happy to hear you loved these empanadas! Great tip about the cheese, too! Thanks for the comment! 🙂

  29. #
    Shea Mask — June 14, 2022 at 6:57 pm

    Love this recipe. So easy to make and my family
    Loved them!

    • #
      Kiersten @ Handle the Heat — June 15, 2022 at 7:57 am

      Yay! So happy to hear that, Shea!!

  30. #
    Kiersten — June 13, 2022 at 5:23 pm

    Dough and filling super easy to make and delicious. The empanadas themselves take more time (and patience) to put together.
    Totally worth it and so delicious.
    The beef was the crowd favorite!!

    • #
      Kiersten @ Handle the Heat — June 14, 2022 at 6:59 am

      So happy to hear these beef empanadas were enjoyed so much, Kiersten!

  31. #
    Susana Jimenez — June 13, 2022 at 4:48 pm

    Ok, so I didn’t think this recipe would turn out the way they did. I loved them! The dough was so easy to manipulate, the filling so flavorful!

    • #
      Kiersten @ Handle the Heat — June 14, 2022 at 6:57 am

      Hi Susana! So happy you loved these empanadas!! 🙂

  32. #
    Cristina Jimenez — June 13, 2022 at 4:30 pm

    They are my favorites! They are so good!

    • #
      Kiersten @ Handle the Heat — June 14, 2022 at 6:56 am

      Yay! So happy to hear that, Cristina!

  33. #
    Susana Jimenez — June 13, 2022 at 4:25 pm

    Amazing empanadas! So delicious, my whole family loved them!

    • #
      Kiersten @ Handle the Heat — June 14, 2022 at 6:56 am

      So happy to hear that, Susana!!

  34. #
    Ashley — June 13, 2022 at 12:36 pm

    These empanadas are super delicious! I’m so sad we are out of leftovers! The dough is so unique and was really tender and flaky after baking. We omitted the peas but followed the recipe otherwise. We’ll for sure be making these again! Thanks!

    • #
      Kiersten @ Handle the Heat — June 13, 2022 at 2:20 pm

      So wonderful to hear you loved these empanadas, Ashley!!

  35. #
    Katrin Borrmann — June 13, 2022 at 3:23 am

    I made the beef empanadas (my first empanada ever) yesterday and they are super delicious!
    The recipe is easy to follow and made 20 empanadas.
    I had some filling left over and I used it to fill two wraps (folded them into little packages, brushed them with egg wash and but them in the oven with the empanadas).

    Thank you for this nice recipe!!! Will definitely make them again.

    P.S.:
    Just an idea: it would be easier for your european followers if the units were also in centimetres, Celsius etc.

    • #
      Kiersten @ Handle the Heat — June 13, 2022 at 9:18 am

      So happy to hear you loved these empanadas, Katrin! I will also pass along your suggestion of metric measurements to our team! Thanks for the feedback! 🙂

  36. #
    CANDACE MERKENS — June 12, 2022 at 12:15 pm

    The dough is easy to handle and the filling is good, we upped the spices a bit for our personal preference, overall we would make again.

    • #
      Kiersten @ Handle the Heat — June 13, 2022 at 9:10 am

      So happy to hear that, Candace!

  37. #
    Belinda Bazan-Lara — June 12, 2022 at 10:38 am

    These savory beef empanadas are so delicious. The filling is fabulous and the dough is tender. Will definitely make these again!!!!!!

    • #
      Kiersten @ Handle the Heat — June 13, 2022 at 9:09 am

      So wonderful to hear that, Belinda!!

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