Easy Beef Empanadas: A Flaky, Savory Treat for Any Occasion
There’s something magical about biting into a warm, golden empanada—the crisp crust giving way to a juicy, spiced beef filling that’s downright irresistible. Whether you’re craving a quick weeknight dinner or need a crowd-pleasing appetizer, these Easy Beef Empanadas are your new go-to. As a mom of two, I love recipes that are forgiving, flexible, and secretly make me look like a kitchen superstar. Spoiler: store-bought pie crust is your friend here!
Empanadas might sound fancy, but they’re essentially the Latin American cousin of the humble hand pie—portable, customizable, and packed with flavor. My version keeps things simple without sacrificing taste, leaning on pantry staples like ground beef, onions, and spices you likely already have. Pro tip: Double the batch and freeze some for those “I forgot to meal prep” emergencies. (We’ve all been there!) If you’re a fan of easy, handheld meals, you’ll adore my Easy Chicken Pot Pie too—it’s comfort food at its finest.
Why You’ll Love These Easy Beef Empanadas
Here’s why this recipe earns a permanent spot in my rotation:
- Weeknight-friendly: Ready in under an hour, start to finish.
- Freezer-friendly: Make ahead and bake straight from frozen.
- Kid-approved: Tiny hands love tiny pies (and you control the spice level!).
- Versatile: Swap beef for turkey, add cheese, or go veggie—it’s all fair game.
How to Make Easy Beef Empanadas
Ingredients You’ll Need
- 1 lb ground beef (85% lean for best flavor)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt & pepper to taste
- 2 store-bought pie crusts (or homemade if you’re ambitious!)
- 1 egg (for egg wash)
Step-by-Step Instructions
- Cook the filling: Brown the beef in a skillet, then add onions, garlic, and spices. Cook until fragrant and no pink remains. Drain excess fat.
- Prep the dough: Roll out pie crusts and cut into 6-inch circles (a bowl works as a makeshift cutter!).
- Fill & fold: Spoon 2 tbsp filling onto each circle, fold dough over, and crimp edges with a fork.
- Bake: Brush with egg wash and bake at 375°F for 20–25 minutes until golden.
Tips for Empanada Success
Want to avoid the dreaded “filling explosion”? Here’s what I’ve learned:
- Don’t overfill: Leave a ½-inch border for sealing.
- Chill the dough: Cold dough holds its shape better. Pop filled empanadas in the fridge for 10 minutes before baking.
- Get creative: Add olives, hard-boiled eggs, or raisins for a traditional Argentine twist.
Frequently Asked Questions
Can I make beef empanadas ahead of time?
Absolutely! Assemble and freeze unbaked empanadas on a tray, then transfer to a bag. Bake from frozen, adding 5–10 extra minutes.
What’s the best dipping sauce for empanadas?
Chimichurri, salsa verde, or even a simple creamy avocado sauce pair beautifully.
Can I use puff pastry instead of pie crust?
Yes! Puff pastry adds extra flakiness, though it’s richer. Check out Food Network’s puff pastry guide for tips.
How do I keep the crust from getting soggy?
Let the filling cool before assembling, and avoid overloading with liquidy ingredients.
Are empanadas gluten-free?
This recipe isn’t, but swap in gluten-free pie crust for a GF version.
Can I air-fry empanadas?
Yes! Brush with oil and air-fry at 375°F for 10–12 minutes, flipping halfway.
There you have it—a recipe that’s as fun to make as it is to eat. These Easy Beef Empanadas are proof that great food doesn’t have to be complicated. Serve them with a crisp salad (my 10-Minute Kale Salad is a favorite), and watch them disappear. Happy baking, friends—may your crusts stay golden and your fillings stay tucked in where they belong!
PrintEasy Beef Empanadas
Description
These flaky and savory beef empanadas are perfect for a quick snack or party appetizer. Filled with seasoned ground beef, onions, and spices, they’re baked to golden perfection.
Ingredients
For the Crust:
- For the dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon white vinegar
- For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup beef broth
- 1/4 cup chopped green olives (optional)
- For assembly:
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- 1. Make the dough: In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- 2. In a small bowl, beat egg, then mix in ice water and vinegar. Gradually add to flour mixture, stirring until dough comes together. Wrap in plastic and chill for 30 minutes.
- 3. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- 4. Add ground beef, breaking it up with a spoon. Cook until browned. Stir in cumin, paprika, oregano, salt, and pepper.
- 5. Mix in tomato paste and beef broth. Simmer for 5 minutes until thickened. Stir in olives (if using). Let cool slightly.
- 6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles using a cutter or bowl.
- 8. Place 1-2 tablespoons of filling in the center of each circle. Fold dough over and crimp edges with a fork to seal.
- 9. Brush empanadas with beaten egg. Bake for 20-25 minutes until golden brown. Serve warm.
Notes
For a shortcut, use store-bought empanada dough or pie crust. These can also be fried instead of baked for a crispier texture. Freeze unbaked empanadas for up to 3 months—bake from frozen, adding 5-10 extra minutes.
