Easy Beef Empanadas: A Flavorful Handheld Dinner Everyone Will Love
There’s something magical about biting into a warm, flaky empanada—crispy on the outside, juicy and savory on the inside. Whether you’re craving comfort food or need a crowd-pleasing appetizer, these Easy Beef Empanadas deliver every time. As a mom of two with a never-ending to-do list, I adore recipes that feel special but don’t demand hours in the kitchen. This one checks all the boxes: simple ingredients, forgiving prep, and leftovers that reheat like a dream (if they last that long!).
Empanadas might seem intimidating, but trust me—this version is weeknight-friendly. I skip the fuss of homemade dough (store-bought pie crust works beautifully!) and focus on the star: a boldly seasoned beef filling with golden onions, smoky paprika, and a hint of sweetness from raisins. It’s a riff on my abuela’s recipe, streamlined for modern life. Serve them with chimichurri or a dollop of cool sour cream, and watch them disappear. Pro tip: Double the batch and freeze some for those “I forgot to meal prep” emergencies—your future self will thank you!
Why You’ll Love These Easy Beef Empanadas
- Time-saving: Uses pre-made dough for a shortcut that doesn’t sacrifice flavor.
- Versatile: Perfect for dinner, lunchboxes, or party appetizers.
- Freezer-friendly: Make ahead and bake straight from frozen.
- Kid-approved: Picky eaters? The handheld shape makes them a hit.
How to Make Easy Beef Empanadas
Ingredients You’ll Need
- 1 lb ground beef (85% lean)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ cup raisins (trust me!)
- 2 store-bought pie crusts (or homemade if you’re ambitious)
- 1 egg (for egg wash)
Step-by-Step Instructions
- Brown the beef: In a skillet over medium heat, cook the beef until no pink remains. Drain excess fat.
- Sauté aromatics: Add onion and garlic, cooking until soft (about 5 minutes). Stir in spices, raisins, and a pinch of salt.
- Roll and cut: Unroll pie crusts and cut into 6-inch circles (a bowl works as a guide!).
- Fill and fold: Spoon 2 tbsp filling onto each circle, fold 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 the Best Empanadas
Want to avoid a soggy bottom? Place empanadas on a parchment-lined baking sheet—no sticking! For extra flavor, try adding a sprinkle of grated cheese to the filling or swapping beef for ground turkey. If you’re short on time, check out my 5-Ingredient Dinners roundup for more speedy ideas.
Frequently Asked Questions
Can I make beef empanadas ahead? Absolutely! Assemble and refrigerate unbaked empanadas for up to 24 hours, or freeze for 3 months.
What’s the best dipping sauce for empanadas? I love chimichurri (a herby Argentine sauce) or spicy mayo.
Can I use puff pastry instead? Yes, but the texture will be lighter and flakier—delicious, but less traditional.
How do I reheat leftover empanadas? Pop them in a 350°F oven for 10 minutes to revive the crispness.
Are empanadas gluten-free? Not with regular pie crust, but gluten-free crusts work well (check out my gluten-free baking guide).
What sides go with empanadas? Keep it simple with a citrusy slaw or black bean salad.
There you have it—a recipe that’s equal parts comforting and convenient. These Easy Beef Empanadas have saved me on hectic nights and impressed guests more times than I can count. The best part? They remind me that great food doesn’t need to be complicated to feel like a celebration. Now, who’s stealing the first one off the tray? (Spoiler: It’s always me.)
PrintEasy Beef Empanadas
Description
These flaky, golden beef empanadas are filled with a savory mixture of ground beef, onions, and spices. Perfect for appetizers or a main dish!
Ingredients
For the Crust:
- For the dough:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/4 cup ice water
- For the filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- For assembly:
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- 1. Make the dough: In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- 2. Whisk egg and ice water together, then gradually add to flour mixture until dough forms. Wrap in plastic and chill for 30 mins.
- 3. Prepare filling: Heat olive oil in a pan over medium heat. Cook onions until soft, then add garlic and ground beef. Cook until browned.
- 4. Stir in cumin, paprika, oregano, salt, and pepper. Cook for 2 more minutes, then remove from heat and let cool.
- 5. Preheat oven to 375°F (190°C). Roll out dough to 1/8-inch thickness and cut into 5-inch circles.
- 6. Place 1-2 tbsp filling on each circle, fold over, and crimp edges with a fork. Brush with egg wash.
- 7. Bake for 20-25 minutes until golden brown. Serve warm.
Notes
For a shortcut, use store-bought empanada dough or pie crust. Filling can be made ahead and refrigerated for up to 2 days.
