If you’ve ever dreamed of biting into a golden, flaky pastry bursting with savory, spiced filling, let me introduce you to the magic of a Beef Empanadas Recipe. These little pockets of deliciousness combine tender ground beef, chorizo, and a melody of herbs and spices wrapped in a perfectly buttery crust. They are incredibly satisfying and versatile, making them perfect for a cozy family dinner or a party platter that will have everyone asking for seconds. Trust me, once you make this Beef Empanadas Recipe, you’ll add it to your recipe rotation for good!
Ingredients You’ll Need
This Beef Empanadas Recipe is as approachable as it is delicious, made up of simple but essential ingredients that work harmoniously to bring incredible flavor, texture, and a touch of color. Each element plays a vital role, from the crispness of the pastry to the rich, hearty filling inside.
- Plain/all-purpose flour: The base of the pastry, providing structure and a tender crumb when combined with butter.
- Cold unsalted butter: Cubed small to create a flaky crust through the layers of fat in the dough.
- Cooking/kosher salt: Enhances all the flavors in both the dough and the filling—season generously but thoughtfully.
- Egg yolk: Adds richness and helps bind the dough for a smooth finish.
- Warm full-fat milk: Softens the dough and adds tenderness.
- Olive oil: Used for cooking the flavorful filling, adding a subtle fruity depth.
- Finely chopped onion and minced garlic: The aromatic foundation that builds flavor in every bite.
- Beef mince (ground beef): The star protein, tender, juicy, and savory.
- Chorizo: Adds smoky spice and a wonderful depth to the filling.
- Tomato paste: Concentrated tomato flavor that balances the spices and meat.
- Fresh thyme: A subtle, earthy herb that brightens the mix.
- Dried oregano, cumin, paprika: A trio of spices that give the filling its characteristic warmth and complexity.
- Cayenne pepper: Just a hint of heat to awaken your taste buds.
- Chicken stock (low sodium): Adds moisture and savory depth to the filling.
- Tomato passata: Provides body and that vibrant red hue to the filling.
- Potato cubes: Adds a soft, comforting texture that absorbs the meaty juices.
- Green onion: Freshness with a mild bite that balances richness.
- Hard-boiled eggs: Classic empanada addition that lends creaminess in each bite.
- Green olives: Bring a salty, tangy pop to the filling, cutting through the richness.
- Eggs for yolk wash and sealing: Whisked yolks help seal and give the empanadas a beautiful golden shine.
How to Make Beef Empanadas Recipe
Step 1: Prepare the Dough
Start by combining the flour and salt, then cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and warm milk to bring the dough together—handle it gently to create a tender yet sturdy dough that will crisp up perfectly when baked. Wrap it in cling film and chill for about 30 minutes. This resting time is crucial; it lets the gluten relax and the butter firm up, ensuring a flaky crust.
Step 2: Cook the Filling
Heat olive oil in a pan and sauté the finely chopped onions and minced garlic until translucent and fragrant. Add the beef mince and chorizo, cooking until browned and crumbly. Stir in tomato paste, fresh thyme, dried oregano, cumin, paprika, cayenne, and salt. Pour in the chicken stock and tomato passata, letting everything simmer until the sauce thickens and the flavors meld beautifully. Toss in the potato cubes, cook until tender, then finish by stirring chopped green onions, hard-boiled egg pieces, and green olives. Let the filling cool completely to avoid soggy pastry.
Step 3: Assemble the Empanadas
Roll the chilled dough out on a floured surface to about 3mm thickness. Cut out 10-11 circles, big enough to hold a generous scoop of filling but still foldable comfortably. Spoon filling onto one half of each circle, then brush the edges with whisked egg yolk. Fold the dough over to encase the filling and press the edges firmly, crimping with a fork or by twisting for a pretty seal. Brush the tops with more egg yolk for that glorious golden finish.
Step 4: Bake to Perfection
Preheat your oven to 190°C (375°F). Place the empanadas on a parchment-lined baking tray with space between each. Bake for about 40-50 minutes, or until they are beautifully golden and crisp. The aroma wafting from your oven will be absolutely irresistible.
How to Serve Beef Empanadas Recipe
Garnishes
Nothing brightens up a beautiful Beef Empanadas Recipe like a sprinkle of fresh herbs such as chopped cilantro or parsley. A side of tangy chimichurri or a drizzle of spicy empanada sauce can elevate each bite with fresh heat and acidity.
Side Dishes
Empanadas pair wonderfully with fresh salads that contrast their richness — think a crisp mixed greens salad with vinaigrette or a cool cucumber and tomato salad. You can also offer simple roasted vegetables for a heartier accompaniment that complements the spices inside.
Creative Ways to Present
For a fun twist, serve mini empanadas as finger food on a festive platter with assorted dipping sauces like a smoky chipotle mayo, salsa verde, or even a zingy pink sauce. Plating them beside colorful pickled vegetables adds pop and balances the hearty filling.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (if that happens!), store them in an airtight container in the fridge for up to 3 days. Empanadas taste great cold or at room temperature too, making them perfect for quick snacks or packed lunches.
Freezing
These empanadas freeze beautifully, whether baked or unbaked. Place them on a baking sheet in a single layer, freeze until firm, then transfer to a freezer bag or container. They will keep for up to 3 months, letting you enjoy this Beef Empanadas Recipe anytime the craving hits.
Reheating
To bring them back to life, simply reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes until warmed through and crisp again. Avoid microwaving if you want to keep the pastry flaky and delightful.
FAQs
Can I use a different type of meat?
Absolutely! While this Beef Empanadas Recipe is designed for beef and chorizo, you can substitute ground chicken, pork, or even a mix of vegetables for a vegetarian version. Adjust the spices accordingly to keep the rich flavor profile.
What can I use if I don’t have chorizo?
If chorizo isn’t available, adding smoked paprika and a touch more cayenne pepper will mimic its smokiness and spice. Alternatively, try a smoky sausage or omit it for a milder flavor.
How thick should the dough be rolled out?
Roll the dough to about 3 millimeters thick. This thickness ensures a dough that is tender and flaky but strong enough to hold the filling without breaking.
Can I make these empanadas gluten-free?
Yes, by using a gluten-free all-purpose flour blend designed for baking, you can adapt the dough, but be aware the texture might slightly differ. Adding a binding agent like xanthan gum can help.
What’s the best way to seal empanadas?
Use your fingers to press edges firmly after brushing with egg wash, then crimp with a fork or twist the edge for a pretty and secure seal that prevents filling from leaking during baking.
Final Thoughts
Once you’ve made this Beef Empanadas Recipe, you’ll see why it’s such a beloved classic across so many cultures. The combination of a buttery, flaky crust and rich, flavorful filling is pure comfort food at its finest. Whether you serve them as a tempting appetizer or a fulfilling main, these empanadas will warm both your stomach and your heart. Give this recipe a try soon—your taste buds will thank you!
Print
Beef Empanadas Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 to 11 empanadas
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Description
These delicious Beef Empanadas combine a flaky, buttery pastry with a flavorful filling of ground beef, chorizo, potatoes, and a blend of spices. Perfect as a savory snack or a satisfying meal, they are baked to golden perfection and served with a tangy empanada sauce for an authentic Latin American treat.
Ingredients
Pastry
- 2 1/2 cups plain/all-purpose flour
- 175g (12 tbsp) cold unsalted butter, cut into 1 cm (1/2″) cubes
- 1 tsp cooking/kosher salt
- 1 egg yolk
- 1/2 cup warm full-fat milk (heated for 30 seconds in microwave)
Filling
- 1 1/2 tbsp olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 300g (10 oz) ground beef (beef mince)
- 120g (4 oz) chorizo, diced
- 2 tsp tomato paste
- 1 tsp fresh thyme, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cooking/kosher salt
- 3/4 cup low sodium chicken stock/broth
- 1/2 cup tomato passata (substitute with tomato sauce or crushed tomatoes in US)
- 150g (5 oz) potato, peeled and cut into 8mm (1/3″) cubes (~1 cup)
- 1/3 cup green onion, finely sliced
- 2 hard boiled eggs (boiled for 9 minutes), chopped
- 1/4 cup green olives, roughly chopped
Finishing
- 2 eggs, separated (yolks whisked for sealing and brushing pastry)
- Empanada sauce or optional dips: ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip
Instructions
- Prepare the dough: In a bowl, combine the all-purpose flour and kosher salt. Cut the cold unsalted butter into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the egg yolk and warm milk gradually, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest and chill.
- Make the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant. Add the ground beef and chorizo, cooking until browned. Stir in the tomato paste, fresh thyme, dried oregano, cumin, paprika, cayenne pepper, and salt. Pour in the chicken stock and tomato passata, and add the diced potatoes. Simmer the mixture gently until the potatoes are cooked through and the sauce has thickened, about 20 minutes. Remove from heat and stir in the chopped green onions, hard boiled eggs, and green olives. Allow the filling to cool completely.
- Assemble the empanadas: Preheat oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 3-4mm thickness. Cut into circles approximately 4-5 inches in diameter. Place a generous spoonful of the cooled filling onto the center of each circle. Brush the edges of the dough with the whisked egg yolks, fold the dough over the filling to form a half-moon shape, and press the edges tightly to seal, crimping with a fork for decoration and extra security. Brush the tops of the empanadas with the remaining egg yolk to promote browning.
- Bake: Place the assembled empanadas on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp. Remove from oven and allow to cool slightly before serving.
- Serve: Serve the empanadas warm with your choice of empanada sauce or dips such as ketchup mixed with sriracha, pink sauce, taco sauce, or salsa dip for enhanced flavor.
Notes
- For best results, keep the butter cold to ensure a flaky pastry crust.
- The filling should be completely cooled before assembling to prevent soggy dough.
- You can freeze assembled empanadas before baking; bake from frozen, adding extra baking time if needed.
- Adjust the cayenne pepper to your preferred spice level.
- Hard boiled eggs add texture and richness to the filling but can be omitted if desired.
- Use low sodium chicken stock to better control salt levels in the filling.
