Empanadas Recipe
Empanadas recipe with flaky dough + savory beef filling — your new homemade empanadas for lazy Sundays and “I need comfort food NOW” emergencies!
Real talk: my first attempt at empanadas from scratch ended with dough stuck to literally everything except the actual empanadas. But once I cracked the code, this empanadas recipe became my lazy Sunday default + my “comfort food NOW” emergency button. Flaky golden crust, savory beef filling, first bite = warm hug energy. Total beef empanadas recipe win, easy homemade empanadas situation, fully authentic empanadas vibes.
Table of Contents
Why You’ll Love This Empanadas Recipe
This isn’t some fussy, complicated empanadas recipe that requires a culinary degree. It’s a straightforward, no-nonsense homemade empanadas situation that gives you big flavor payoff for pretty reasonable effort.
The dough is buttery and flaky (thank you, cold butter). The beef filling is savory, a little smoky from the achiote, and seasoned just right. And the whole thing bakes up golden and gorgeous, perfect for snacking, parties, or just feeding your face on a random Tuesday.
Honestly, once you get your rhythm down, this beef empanadas recipe turns into one of those meals you can make almost without thinking. I like doubling the batch and freezing half, because future-me always appreciates a stash of homemade empanadas hiding in the freezer for busy nights.
- Flaky, buttery homemade dough that’s easier to make than you think
- A rich, well-seasoned beef filling with warm spices
- Freezer-friendly, so you can stock up for later
- Totally customizable if you want to switch up the filling
If you’re into easy homemade snacks, you’ll probably also like these dark chocolate sea salt nut bars for something sweet to balance out the savory empanadas.
What You’ll Need: Empanadas Ingredients
Here’s everything you need for authentic empanadas, split into dough and filling so nothing gets confusing while you’re cooking.
Homemade Empanada Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Salt | ¼ to ½ teaspoon |
| Unsalted butter (cold, cubed) | 6 oz / 170g (1 ½ sticks) |
| Egg | 1 |
| Water (adjust as needed) | ¼ to ½ cup |
No time to make dough from scratch? No shame in that game. Grab 15 store-bought empanada discs and skip straight to the filling.
Beef Empanada Filling
| Ingredient | Amount |
|---|---|
| Butter or oil | 4 tablespoons |
| White onion, diced | 1 |
| Garlic cloves, crushed | 2 to 3 |
| Dry oregano | 1 tablespoon |
| Ground cumin | 2 to 3 teaspoons |
| Annatto or achiote powder | 2 teaspoons |
| Ground beef | 1 lb |
| Salt and pepper | To taste |
| Egg, whisked (for egg wash) | 1 |
That achiote powder is doing a lot of heavy lifting here. It’s what gives authentic empanadas that gorgeous reddish color and subtle earthy flavor, so don’t skip it if you can help it.
How to Make This Beef Empanadas Recipe
Let’s get into it. This empanadas recipe has three parts: the dough, the filling, and the assembly. None of it is hard, it just takes a little patience.
Making the Empanada Dough
Toss your flour and salt into a food processor and pulse to combine. Add the cold, cubed butter and pulse until it looks like coarse crumbs. No food processor? No problem, just use your hands like you’re making pie dough.
Add the egg, then drizzle in the water a little at a time, pulsing as you go. Stop as soon as the dough clumps together. “You want it to just barely hold together,” as my grandma used to say, “not turn into a sticky mess.”
Split the dough into two balls and flatten them slightly into disks. You can use the dough right away, or wrap it up and refrigerate for up to two days if you want to prep ahead.
When you’re ready to shape, roll the dough thin and cut out rounds with a mold or small plate. A tortilla press works great too if you have one lying around.
You can also portion the dough into little balls first, then flatten each one individually into a round shape. It doesn’t need to be perfectly circular, homemade empanadas are supposed to look a little rustic and lived-in anyway.
Cooking the Beef Filling
Melt the butter in a big frying pan over medium heat. Add the diced onion and crushed garlic, and cook until the onion turns soft and a little sweet-smelling.
Stir in the oregano, cumin, achiote powder, salt, and pepper. Let those spices toast for a minute so they wake up and get fragrant.
Add the ground beef and cook until it’s fully browned. Taste it (yes, actually taste it) and adjust the seasoning however you like it.
Here’s the part people skip and shouldn’t: let the beef filling cool completely before you fill the empanadas. Hot filling equals soggy, sad dough, and nobody wants that.
Assembling and Baking Your Empanadas
Spoon a generous amount of beef filling into the center of each dough disc. Don’t be shy, but also don’t overstuff or you’ll be fighting to seal them.
Fold the disc over into a half-moon shape and press the edges with your fingers. Then twist and fold the edge for that classic empanada look, or just press it closed with a fork if twisting isn’t your thing.
If you have time, pop the assembled empanadas in the fridge for 30 minutes to an hour. This helps them seal tight and keeps the filling from leaking out during baking.
Preheat your oven to 400F (200C) for medium empanadas, or 375F (190C) for smaller ones. Arrange them on a greased or parchment-lined baking sheet.
Brush each one with the whisked egg wash for that beautiful golden shine. Bake for about 20 minutes, until golden brown on top, then serve warm with your favorite dipping sauce.
Tips, Variations, and Troubleshooting
Expert Tips for the Best Empanadas Recipe
Keep your butter and water cold when making the dough. Cold ingredients mean flakier, more tender empanadas, so don’t skip that step if you can help it.
Always let the filling cool before assembly. It sounds small, but it makes a huge difference in how well your empanadas seal and hold together.
Fun Variations to Try
Want to switch things up? Swap the beef for shredded chicken, or go vegetarian with black beans and corn. You can also add diced potatoes, olives, or hard-boiled egg to the filling for a more traditional touch.
If you’re in a sweet mood after all this savory cooking, these chocolate filled croissant rolls make a great follow-up treat.
Cheese lovers can toss a little shredded mozzarella or queso fresco into the beef filling right before sealing things up. It melts down into gooey pockets that take this homemade empanadas recipe to a whole other level.
Troubleshooting Common Empanada Problems
Dough cracking when you roll it? It’s probably too cold or too dry, so let it sit at room temperature for a few minutes and add a touch more water if needed.
Filling leaking out during baking? Your empanadas probably weren’t sealed tight enough, or the filling wasn’t fully cooled before assembly. Both are easy fixes next time around.
Storage, Reheating, and No-Waste Tips
| Method | How Long | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container |
| Freezer (unbaked) | Up to 3 months | Freeze on a tray first, then bag them up |
| Freezer (baked) | Up to 2 months | Cool completely before freezing |
To reheat, pop them in the oven at 350F for about 10 minutes so they crisp back up. Avoid the microwave unless you’re okay with slightly softer dough.
Got leftover filling? Use it as a quick taco filling, stir it into rice, or spread it on toast with a fried egg on top. Zero waste, all the flavor.
Nutritional Information
| Nutrient | Amount Per Empanada (approx.) |
|---|---|
| Calories | 210 |
| Protein | 8g |
| Fat | 13g |
| Carbohydrates | 16g |
| Sodium | 190mg |
Values are estimates and will vary depending on the size of your empanadas and exact ingredients used.
Frequently Asked Questions
Can I make this empanadas recipe ahead of time?
Yes! You can assemble the empanadas and refrigerate them unbaked for up to a day, or freeze them for later. Bake straight from the fridge or freezer, just add a few extra minutes if frozen.
Can I fry these instead of baking?
Absolutely, frying gives you a crispier, more traditional empanada. Fry in oil heated to 350F for a few minutes per side until golden brown.
What can I substitute for achiote powder?
If you can’t find achiote, a mix of paprika and a small pinch of turmeric gives a similar color, though the flavor will be slightly different.
Can I use store-bought dough for this beef empanadas recipe?
Yes, store-bought empanada discs work great and save time. Just thaw them according to the package instructions before filling.
How do I keep empanadas from getting soggy?
Make sure your filling is completely cooled before assembly and avoid overfilling. This keeps steam from building up and softening the dough.
Conclusion
And there you have it, your new favorite empanadas recipe, ready to bake, freeze, or devour immediately. Homemade empanadas might sound intimidating, but once you make a batch, you’ll wonder why you ever bought the frozen kind.
Give this authentic empanadas recipe a try this week, snap a photo of that golden, flaky goodness, and pin it to Pinterest so you can find it again later. And if you make it, come back and let me know how it turned out, I genuinely love hearing about your kitchen wins (and even the funny fails).
Looking for more homemade snack ideas? Check out this homemade ranch seasoning recipe or these chocolate peanut butter hearts for your next baking adventure.
Irresistible Beef Empanadas Recipe
Equipment
- Food Processor
- Rolling pin
- Round mold or small plate
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
Homemade Empanada Dough
- 3 cups All-purpose flour
- ¼ to ½ teaspoon Salt
- 6 oz Unsalted butter 170g, 1 1/2 sticks, cold and cubed
- 1 Egg
- ¼ to ½ cup Water adjust as needed
Beef Empanada Filling
- 4 tablespoons Butter or oil
- 1 White onion diced
- 2 to 3 cloves Garlic crushed
- 1 tablespoon Dry oregano
- 2 to 3 teaspoons Ground cumin
- 2 teaspoons Annatto or achiote powder
- 1 lb Ground beef
- Salt and pepper to taste
- 1 Egg whisked, for egg wash
Instructions
- Use a food processor to mix the flour and salt. Add the cold, cubed butter and pulse until it resembles coarse crumbs.
- Add the egg and water in small increments, pulsing until a clumpy dough forms. To mix by hand, use the same process but combine with your hands instead of a food processor.
- Split the dough into two large balls and flatten slightly into disks. Use immediately or refrigerate for up to 1-2 days.
- Roll the dough into a thin sheet and cut out round discs using a mold or small plate. Alternatively, portion the dough into small balls and roll each one out individually.
- Heat the butter or oil in a large frying pan. Add the diced onion and crushed garlic, and cook until the onion is soft.
- Stir in the oregano, cumin, achiote powder, salt, and pepper, and let the spices toast for a minute.
- Add the ground beef and cook until fully browned, adjusting seasoning to taste. Let the filling cool completely before assembling.
- Place a generous amount of the beef filling in the center of each empanada disc.
- Fold the disc over and seal the edges with your fingers, then twist and fold for a classic look. Use a fork to press the edges for extra sealing.
- Refrigerate the assembled empanadas for 30 minutes to an hour to help them seal and prevent leaking, if time allows.
- Preheat the oven to 400F (200C) for medium empanadas, or 375F (190C) for smaller ones.
- Arrange the empanadas on a greased or parchment-lined baking sheet and brush with the whisked egg wash.
- Bake for about 20 minutes, or until golden brown on top. Serve warm with your favorite dipping sauce.
