Beef Empanadas

Name: Beef Empanadas
Prep time: 40 min
Total time: 1 h 25 min
Yield: 10 - 12 serving(s)
Ingredients: 1/2 c. unsalted butter, melted and slightly cooled; 3/4 c. warm water; 1 large egg; 3 1/2 c. all-purpose flour; 1 1/2 tsp. salt; 2 tbsp. olive oil; 2 tsp. ground cumin; 1/2 sweet onion, diced; 4 cloves garlic, minced; 1/2 red bell pepper, diced; 1/2 lb. ground beef; 1/2 c. green olives, drained and chopped; 1 jalapeño, finely chopped; 2 tbsp. tomato paste; 2 tsp. dried oregano; 1/2 tsp. dried thyme; 2 tsp. smoked paprika; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1/4 tsp. cayenne pepper (optional); 1 large egg, beaten

The homemade dough is so worth it.

By Lauren Miyashiro; Recipe by Maggie ChaplainUpdated: Dec 12, 2023

3.7

3 Ratings

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beef empanadas recipe how to make beef empanadas

Will Dickey

Yields:

10 - 12 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 25 mins

The filling for these homemade beef empanadas is reminiscent of satisfying picadillo, a popular dish throughout Latin America and the Philippines made with ground meat and tomatoes. The olives add a pop of acidity to contrast the richness of the ground beef, the warmth of the ground cumin and the sweetness of the onion and peppers. If you, or one of your taste testers, are sensitive to spice, remove the stems and seeds from the jalapeño and omit the cayenne pepper.

The ingredient list for this dough is not too dissimilar to when you're making pie crust from scratch. But with melted butter and warm water, it's much more forgiving. In a pinch, store-bought frozen empanada discs or pie dough, rolled out to 1/8-inch thickness, can be substituted.

Can I make empanadas ahead of time?

To get some prep work out of the way, you can make the filling for empanadas the day before you'd like to serve them. Don't stress if the filling congeals overnight in the refrigerator. A quick 30 seconds in the microwave (before it gets too warm!) does the trick to loosen it back up.

Can I freeze empanadas?

Assembled unbaked empanadas can be stored in an airtight container in the freezer for a few months. Thaw them in the refrigerator then bake according to recipe instructions. Alternatively, you can freeze baked empanadas and reheat them later in the microwave for 1 to 2 minutes or in the oven for 15 to 20 minutes at 350° before serving.

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Ingredients

For the dough

1/2 cup unsalted butter, melted and slightly cooled
3/4 cup warm water
1 large egg
3 1/2 cups all-purpose flour
1 1/2 tsp. salt

For the filling

2 Tbsp. olive oil
2 tsp. ground cumin
1/2 sweet onion, diced
4 cloves garlic, minced
1/2 red bell pepper, diced
1/2 lb. ground beef
1/2 cup green olives, drained and chopped
1 jalapeño, finely chopped
2 Tbsp. tomato paste
2 tsp. dried oregano
1/2 tsp. dried thyme
2 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper (optional)
1 large egg, beaten

Directions

1. Step 1For the dough: In a large bowl, whisk together the melted butter, water, and egg until combined. Add the flour and the salt. Using a silicone spatula or wooden spoon, gradually stir the mixture together until a sticky dough starts to form. Turn out onto a well floured surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
2. Step 2For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute. Add the onion and garlic. Cook, stirring frequently, until starting to soften, about 5 minutes. Stir in the bell pepper and cook until softened, about 5 minutes more.
3. Step 3Add the ground beef. Cook, stirring occasionally, until browned, about 6 minutes. Reduce the heat to medium-low. Stir in the olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, and pepper. Let simmer for a few minutes. Taste and adjust seasoning if needed, adding the cayenne if more spice is desired. Transfer to a plate and let cool completely.
4. Step 4Preheat the oven to 375°. Roll the dough to be about 1/8-inch thick. Using a 4-inch round cutter (or a bowl about 4 inches in diameter), cut circles from the dough. Dip your finger in water and run it around the edge of each dough circle to moisten it. Place 1 1/2 tablespoons of filling in the center of each dough round. Fold the rounds in half, over the filling, until the edges meet up. Use a fork dipped in flour to crimp the edge closed. Gather any remaining dough scraps and knead them to come together in one piece. Re-roll the dough and repeat cutting, filling and crimping. (Only re-roll one time).
5. Step 5Place the empanadas on 2 parchment lined baking sheets about 1 inch apart. Brush the tops of the empanadas with the beaten egg. Bake until golden brown, 25 to 30 minutes.