There’s something magical about biting into a perfectly crafted beef empanada—the way the buttery, flaky crust shatters to reveal a steaming, spiced filling that’s rich with layers of flavor. These little pockets of joy are more than just a snack; they’re a culinary hug, a portable feast that’s as at home on a picnic blanket as it is on a party platter. Whether you’re a seasoned cook or a kitchen newbie, this recipe will guide you to empanada greatness with foolproof techniques and a few chef-approved secrets.
Why This Recipe Works
- Flaky, buttery dough that’s easy to work with—no pastry degree required. The secret? Keeping the butter cold and adding a splash of vinegar to tenderize the dough.
- A deeply seasoned beef filling with pops of briny olives and sweet raisins (trust me, they’re game-changers). The raisins balance the savory spices, while the olives add a punch of umami.
- Crisp edges and juicy centers, thanks to pro sealing tricks that keep everything intact. A ½-inch border and a firm crimp prevent leaks.
- Bake or fry—your choice! Both methods deliver irresistible results. Baking is lighter, while frying gives a shatter-crisp crust.
- Meal-prep gold: Freeze them unbaked for a future feast at a moment’s notice. Just bake from frozen, and they’ll taste freshly made.
The Story Behind the Sauce
Empanadas have traveled the globe, from medieval Spain to the bustling streets of Buenos Aires. The name comes from the Spanish empanar, meaning “to wrap in bread,” and every region has its own twist. In Argentina, they’re a national obsession, often stuffed with beef, hard-boiled eggs, and olives. In the Philippines, you might find a sweet-savory mix with potatoes and peas. But no matter where you go, the promise is the same: a delicious, handheld bite packed with flavor.
Essential Ingredients & Tools
Ingredients for the Dough
- 3 cups (360g) all-purpose flour (swap ½ cup with cake flour for extra tenderness)
- 1 tsp salt (to balance the flavors and strengthen the gluten)
- 1 tbsp sugar (just a touch to enhance browning and balance savoriness)
- 1 cup (2 sticks) cold unsalted butter, cubed (keep it cold for maximum flakiness—the butter layers create steam pockets as they bake)
- 1 large egg (for richness and elasticity)
- ¼ cup (60ml) ice water (to keep the butter from melting during mixing)
- 1 tbsp vinegar (a secret weapon for tender dough; it inhibits gluten development)
Ingredients for the Beef Filling
- 1 lb (450g) ground beef (80/20 fat ratio for juiciness; leaner blends dry out)
- 1 tbsp olive oil (for sautéing; avocado oil works too)
- 1 small onion, finely diced (yellow or white for sweetness)
- 2 garlic cloves, minced (fresh is best, but ½ tsp garlic powder works in a pinch)
- 1 tsp cumin (toasted and ground for maximum aroma)
- 1 tsp smoked paprika (for that smoky warmth; sweet paprika can substitute)
- ½ tsp oregano (preferably Mexican for earthiness)
- ½ cup (75g) green olives, chopped (optional but highly recommended; Manzanilla or Castelvetrano add briny contrast)
- ¼ cup (40g) raisins (soak them in warm water for 10 minutes if they’re too dry)
- Salt and pepper to taste (season in layers for balanced flavor)
Tools You’ll Need
- Rolling pin (or a wine bottle in a pinch)
- 4-inch round cutter (a small bowl or lid works too)
- Pastry brush (or a folded paper towel for egg wash)
- Baking sheet lined with parchment (to prevent sticking)
Yield: 12 empanadas | Prep: 45 mins | Cook: 25 mins | Total: 1 hr 10 mins
How to Make Flaky, Golden Beef Empanadas
- Make the Dough
In a food processor, pulse the 3 cups (360g) all-purpose flour, 1 tsp salt, and 1 tbsp sugar to combine. Add the 1 cup (2 sticks) cold unsalted butter, cubed and pulse until you get pea-sized crumbs—those little butter bits are your ticket to flakiness. Drizzle in the 1 large egg, ¼ cup (60ml) ice water, and 1 tbsp vinegar, pulsing just until the dough comes together. Overmixing is the enemy here—it activates gluten, leading to toughness. Turn it out onto a floured surface, give it a few gentle folds, then shape into a disk, wrap, and chill for 30 minutes. This rest lets the gluten relax and the butter firm up, making rolling a breeze.
- Cook the Filling
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the 1 small onion, finely diced until soft (about 3 minutes), then add the 2 garlic cloves, minced for just 30 seconds—burnt garlic is bitter, and we don’t want that. Crank the heat to medium-high, add the 1 lb (450g) ground beef, and break it into small bits. Cook until no pink remains, then drain most of the fat (leave a little for flavor). Stir in the 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano, ½ cup (75g) green olives, chopped, and ¼ cup (40g) raisins, cooking until the liquid evaporates. A dry filling prevents soggy dough. Spread the filling on a plate to cool completely—warm filling equals soggy dough, and nobody wants that.
- Assemble Like a Pro
Roll the chilled dough to ⅛-inch thickness, then cut out 12 circles with a 4-inch cutter. Place 1½ tablespoons of filling slightly off-center on each circle, leaving a ½-inch border. Brush the edges with water (this is your glue), fold over into a half-moon, and press the edges firmly. For a classic look, crimp with a fork, or try the repulgue method—folding and twisting the edge like a rope. This isn’t just decorative; it locks in the filling.
- Bake to Golden Perfection
Arrange the empanadas on a parchment-lined baking sheet, brush with egg wash (1 egg + 1 tbsp water), and bake at 375°F (190°C) for 20–25 minutes, rotating halfway for even browning. For extra crispiness, spritz them lightly with water before baking—the steam works wonders for flakiness.
Pro Technique
The Double-Chill Trick
Chill the dough twice: once after mixing, and again after rolling and cutting. Cold butter = flakier layers. If the dough gets warm while rolling, pop it back in the fridge.
Fat = Flavor
Higher-fat beef keeps the filling juicy. If using lean meat, add a splash of olive oil to the cooked filling. A knob of butter stirred in at the end? Chef’s kiss—it emulsifies the spices and adds silkiness.
Fry or Bake?
Frying (350°F/175°C oil for 2–3 minutes per side) gives you a shatter-crisp crust. Baking is lighter but still delicious. For a hybrid, try air-frying at 375°F (190°C) for 10–12 minutes.
Storage & Freshness Guide
Short-Term Storage
Baked empanadas keep at room temp for 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to bring back the crispness. Avoid microwaving—it turns the crust rubbery.
Freezing Unbaked
Freeze assembled empanadas on a tray until solid (1 hour), then transfer to a bag. Bake from frozen at 375°F (190°C) for 30–35 minutes, brushing with egg wash first.
Leftover Magic
Chop day-old empanadas into strips and pan-fry for a killer hash, or crumble over a salad. The filling makes an epic omelet stuffing or nacho topping.
Nutrition Profile
- 320 calories
- 12g protein
- 28g carbs
- 18g fat
- 2g fiber
Ingredient Variations and Their Impact
- Turkey or Chicken: Swap beef for ground poultry, but add a splash of olive oil and a pinch of chicken bouillon for extra flavor.
- Vegan Lentil-Walnut: Use cooked lentils and chopped walnuts for a meatless version. Coconut oil in the dough adds richness.
- Spicy Chorizo Blend: Mix half beef with crumbled chorizo and a diced chipotle pepper for smoky heat.
- Cheesy Spinach: Skip the beef for sautéed spinach and ricotta, with a pinch of nutmeg for depth.
- Seafood Deluxe: Swap beef for shrimp or crab, seasoned with Old Bay and a splash of white wine.
Perfect Pairings
Complementary Dishes
- Chimichurri sauce: The bright, herby notes (parsley, garlic, vinegar) cut through the richness of the beef. Drizzle over empanadas or serve on the side for dipping.
- Avocado-corn salad: Creamy avocado and sweet corn balance the savory filling. Toss with lime juice and cilantro for freshness.
Drinks
- Sparkling Limeade: The fizz and acidity cleanse the palate between bites. Add a splash of grenadine for a tropical twist.
- Young Malbec: This light red wine’s berry notes complement the beef without overpowering it. Chill slightly for summer serving.
Something Sweet
- Dulce de Leche: Warm this caramel-like sauce and drizzle over empanadas for a dessert version. Sprinkle with flaky salt.
- Mango Sorbet: The fruity chill contrasts the warm, spiced filling. Serve in small scoops alongside.
FAQs
- Can I use store-bought dough? Yes! Puff pastry or pie crust works, though textures differ. For a shortcut, look for pre-made empanada discs in Latin markets.
- Why did my empanadas burst? Overfilling or poor sealing. Leave a ½-inch border and press edges firmly.
- Can I air-fry these? Absolutely! Brush with oil and air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Are raisins traditional? In some regions, yes—they balance the savory flavors. Soak them in warm water first if they’re too dry.
- How thin should the dough be? Aim for ⅛-inch thick. Too thick = doughy; too thin = tears.
Flaky, Golden Beef Empanadas: A Handheld Masterpiece You’ll Crave
Make irresistible Beef Empanadas with this easy recipe—flaky crust, juicy filling, and golden perfection. Perfect for parties or meal prep!
Ingredients
For the Dough
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3 cups all-purpose flour (360g)
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1 tsp salt
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1 tbsp sugar
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1 cup cold unsalted butter (2 sticks, cubed)
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1 large egg
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¼ cup ice water (60ml)
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1 tbsp vinegar
For the Beef Filling
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1 lb ground beef (450g)
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1 tbsp olive oil
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1 small onion (finely diced)
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2 cloves garlic (minced)
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1 tsp cumin
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1 tsp smoked paprika
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½ tsp oregano
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½ cup green olives (75g, chopped)
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¼ cup raisins (40g)
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Salt and pepper (to taste)
Instructions
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In a food processor, pulse flour, salt, and sugar. Add butter and pulse until pea-sized crumbs form.01
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Drizzle in egg, ice water, and vinegar; pulse until dough clumps. Turn out, knead lightly, and chill 30 mins.02
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Heat oil in a skillet. Sauté onions, then garlic. Add beef, cook until browned. Stir in spices, olives, and raisins. Cool completely.03
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Roll dough to ⅛-inch thickness. Cut 12 circles. Add filling, fold, and crimp edges.04
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Brush with egg wash. Bake at 375°F (190°C) for 20-25 mins until golden.05
