If you have been dreaming about a delicious handheld treat that’s bursting with flavor and satisfying hearty meats, then this Beef Empanadas Recipe is about to become your new best friend. Crispy golden pastry hugs a savory filling of seasoned ground beef, chorizo, tender potatoes, and a delightful mix of spices and fresh ingredients that come together to create a truly unforgettable bite. These empanadas aren’t just meals; they’re little parcels of joy perfect for sharing or serving up at any occasion when you want to impress with something homemade yet comforting.
Ingredients You’ll Need
Believe me, the magic of this dish starts with its straightforward, yet incredibly thoughtful ingredients. Each one plays an essential role in balancing richness, texture, and color, making your beef empanadas flavorful and visually inviting.
- Plain/all-purpose flour (2 1/2 cups): The base for the buttery, flaky pastry that wraps around the filling perfectly.
- Cold unsalted butter (175g/12 tbsp): Chopped into small cubes, it’s key for that tender, crumbly crust texture.
- Cooking/kosher salt (1 tsp + 1/4 tsp): Enhances flavor in both pastry and filling without overpowering.
- Egg yolk (1 yolk + 2 eggs separated): Used for enriching the dough and sealing/brushing the empanadas for a gorgeous golden finish.
- Warm full-fat milk (1/2 cup): Adds moisture and softness to the dough making it pliable and easy to work with.
- Olive oil (1 1/2 tbsp): Used to sauté aromatic vegetables and gives a lovely depth to the filling.
- Onion (1/2 finely chopped): Provides sweetness and body to balance the meat.
- Garlic cloves (1 minced): Brings warmth and an inviting fragrance that’s impossible to resist.
- Beef mince/ground beef (300g/10 oz): The hearty protein foundation of the filling.
- Chorizo (120g/4 oz): Blitzed into a paste to impart smoky, spicy complexity.
- Tomato paste (2 tsp): Adds a concentrated burst of umami and color.
- Fresh thyme (1 tsp finely chopped): A fresh herb that cuts through the richness.
- Dried oregano, cumin, paprika (1/2 tsp each): These spices give a subtly smoky and earthy backbone to the filling.
- Cayenne pepper (1/4 tsp): Just a touch for a gentle kick without overwhelming heat.
- Chicken stock/broth (3/4 cup, low sodium): Helps keep the filling juicy and tender.
- Tomato passata (1/2 cup): Offers a smooth tomato base for richness and moisture.
- Potato (150g/5oz peeled, cut into small cubes): Adds comforting texture and heartiness inside each empanada.
- Green onion (1/3 cup finely sliced): Adds fresh bite and a pop of color.
- Hard boiled eggs (2, chopped): A classic addition that enriches the filling and brings a creamy texture.
- Green olives (1/4 cup roughly chopped): Provide bursts of briny savoriness, perfect with the meats.
How to Make Beef Empanadas Recipe
Step 1: Prepare the Empanada Filling
The filling is the heart and soul of these empanadas, so let’s start by blitzing the chorizo into a paste. Roughly chop the chorizo then use a stick blender until smooth – this infuses the filling with that smoky, spicy punch. Next, heat olive oil in a pan and sauté the onions and garlic until fragrant and translucent – only about 2 minutes so they stay fresh-tasting. Add the chorizo paste and cook another couple of minutes for its oils to bloom. Toss in the ground beef and cook just until the pink disappears, then stir in tomato paste for richness.
Step 2: Season and Simmer the Filling
Now, sprinkle in the fresh thyme, oregano, cumin, paprika, cayenne, and salt. Pour in the chicken stock and tomato passata, mixing everything well. Add the cubed potatoes, as they will cook in this mixture and soak up all those delicious flavors. Simmer gently for 15 minutes, stirring occasionally. The goal here is a juicy but not watery filling, with fully tender potatoes. When done, stir through the sliced green onions for a touch of brightness, then transfer the filling to a bowl and let it cool completely – this step is crucial to prevent soggy pastry later.
Step 3: Make the Empanada Shortcrust Pastry
While the filling cools, combine the milk and egg yolk in a small jug. In a food processor, pulse the flour, salt, and cold butter until the mixture resembles fine crumbs, pea-sized at most. Pour in the egg-milk mixture and blitz on low just until a dough ball forms – take care not to overmix. If you can’t use a food processor, use your fingers to cut butter into flour and add liquid gradually to form dough. Turn dough onto a floured surface, shape into a log, cut in half, and flatten into 2cm thick discs. Wrap in cling film and chill for at least 30 minutes or overnight for the best texture.
Step 4: Roll, Cut, and Fill the Pastry
Preheat your oven to 220°C (425°F). Roll the chilled dough out to about 3mm thickness on a floured board. Use a 15cm round cutter or a large bowl to cut circles for your empanadas. Stack them carefully with parchment paper and keep them chilled as you work. For each round, place about 3 tablespoons of the cooled filling on one half, spreading it into a half-moon shape while leaving a 1.5cm border clear. Sprinkle the chopped olives and hard-boiled egg over the filling for that decadent, classic touch.
Step 5: Seal and Bake to Golden Perfection
Brush the uncovered pastry edges with whisked egg white, fold the pastry over, and press edges firmly to seal. You can get fancy and pleat the edges for a traditional look or just crimp with a fork if you want it simple. Place empanadas on baking trays lined with parchment paper. Brush the tops with the whisked egg yolks for a shiny, golden finish. Bake for 20 minutes until the empanadas are crisp, beautifully golden, and have a slight crunch on the base. Serve them hot, and watch how quickly they disappear!
How to Serve Beef Empanadas Recipe
Garnishes
While these beef empanadas shine on their own, garnishing them adds an extra layer of appeal and flavor. Fresh chopped parsley or cilantro sprinkled on top brightens each bite, while a dollop of your favorite empanada sauce or a tangy chimichurri adds contrast and moisture. A wedge of lemon on the side invites a gentle squeeze of citrus that cuts through the rich filling beautifully.
Side Dishes
Since empanadas are fairly rich and filling, light and fresh side dishes complement them nicely. A crisp green salad tossed in vinaigrette or a simple cabbage slaw with lime juice adds crunch and acidity. You could also serve them alongside black beans or a cup of corn chowder to make it a heartier meal that still feels balanced.
Creative Ways to Present
For a party or special gathering, arrange your beef empanadas recipe on a rustic wooden board lined with parchment, accompanied by small bowls of different dipping sauces like salsa, guacamole, or pink sauce. If you want to get playful, cut a few empanadas into smaller bite-sized triangles for a tapas-style spread – perfect for sharing and sampling. Either way, presentation is your chance to make these comforting treats look as inviting as they taste.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover beef empanadas (which can be rare!), store them in an airtight container in the refrigerator. They will keep well for up to 3 days while maintaining crispness and flavor if properly covered.
Freezing
You can absolutely freeze both the assembled empanadas (before baking) or the fully cooked ones. Place them on a tray without touching to freeze individually, then transfer to a sealed container or foil packet. Frozen empanadas last up to 2 months and make an easy, delicious snack when time is tight.
Reheating
To reheat, preheat oven to 180°C (350°F). Bake frozen or refrigerated empanadas on a tray until warmed through and crispy, about 10-15 minutes. Avoid microwaving if you want to keep that beautiful crispy crust intact.
FAQs
Can I use a different type of meat for the filling?
Absolutely! While this Beef Empanadas Recipe is designed with ground beef and chorizo for rich flavor, you can substitute with ground pork, chicken, or even a plant-based mince for a vegetarian twist. Just adjust spices to taste.
What can I use if I don’t have tomato passata?
If tomato passata isn’t available, smooth tomato sauce or crushed canned tomatoes work great as substitutes without changing the flavor profile too much.
Is it necessary to chill the dough before rolling?
Chilling the dough is very important because it firms up the butter, making the pastry easier to roll out and resulting in a flakier crust once baked.
Can I prepare the filling a day in advance?
Yes! Preparing the filling a day ahead actually helps the flavors to meld and develop even more depth, making your empanadas taste even better.
How do I prevent the empanadas from getting soggy?
Make sure your filling is fully cooled and not watery before assembling. Also, avoid overfilling and bake them immediately after assembling unless storing for later, in which case chill first.
Final Thoughts
I can’t recommend trying this Beef Empanadas Recipe enough for anyone who loves food that feels both homey and exciting. The combination of flaky pastry and robustly flavored filling is deeply satisfying and perfect for sharing with friends or family. Once you make your first batch, you’ll find endless reasons to gather and indulge in these delightful pockets of pure deliciousness.
Print
Beef Empanadas Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Savory Pastry
- Method: Baking
- Cuisine: Latin American
Description
These delicious Beef Empanadas feature a flaky shortcrust pastry filled with a flavorful mixture of ground beef, chorizo, potatoes, and spices. Baked until golden brown, they make a perfect savory snack or light meal served with a tasty empanada dipping sauce.
Ingredients
Shortcrust 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 (warmed 30 seconds in microwave)
Empanada Filling:
- 1 1/2 tbsp olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 300g (10 oz) beef mince (ground beef)
- 120g (4 oz) chorizo, roughly chopped
- 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 (or substitute tomato sauce or crushed tomato)
- 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, chopped (boiled for 9 minutes)
- 1/4 cup green olives, roughly chopped
For assembling and finishing:
- 2 eggs, separated (use yolks whisked for sealing and brushing pastry, whites for sealing edges)
- Empanada sauce or other dipping options: ketchup, ketchup with sriracha, pink sauce, taco sauce, salsa dip
Instructions
- Prepare Empanada Filling: Roughly chop the chorizo into 1.5cm / 1/2″ pieces, then blitz using a stick blender until it becomes a smooth paste.
- Sauté Aromatics: Heat olive oil in a large non-stick pan over high heat. Add the finely chopped onion and minced garlic and cook for 2 minutes until softened and fragrant.
- Cook Meat: Add the chorizo paste to the pan and cook for 2 minutes. Then add the beef mince and cook until there is no visible raw meat. Stir in tomato paste and cook for 1 minute. Add fresh thyme, dried oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and cubed potato. Stir well to combine all ingredients.
- Simmer Filling: Bring the mixture to a simmer, then reduce heat to low so it simmers gently. Cook for 15 minutes, stirring occasionally, until the potatoes are tender and the filling is juicy but not watery.
- Cool Filling: Stir in the sliced green onions, chopped hard boiled eggs, and chopped green olives. Transfer the filling to a bowl and allow to cool completely, about 2 hours, before assembling empanadas.
- Make Empanada Dough: Whisk the warm milk and egg yolk together in a small jug. In a food processor, pulse the flour, salt, and cold butter until the mixture resembles fine crumbs with lumps no larger than peas. Add the egg-milk mixture and blitz on low speed until a ball of dough forms, about 10 seconds.
- Chill Dough: Turn the dough onto a lightly floured surface and gather into a smooth log about 20cm / 8″ long. Cut the log in half, then shape each half into a disc about 2cm / 0.8″ thick. Wrap in cling wrap and refrigerate for 30 minutes or overnight for best results.
- Roll and Cut Rounds: Place one disc on a floured surface and roll out to a thickness of about 3mm / 0.1″. Use a 15 cm / 6″ round cutter or bowl to cut rounds. Keep cut rounds covered in the fridge stacked on paper as you work. You should get 10 to 11 rounds from the dough.
- Preheat Oven: Set the oven to 220°C / 425°F (200°C fan) to preheat for baking the empanadas.
- Fill Empanadas: Using cold but spreadable filling, place approximately 3 tablespoons (55g) on the top half of each round. Spread the filling into a half-moon shape leaving a 1.5cm / 0.6″ border. Sprinkle some chopped olive and chopped hard boiled egg over the filling.
- Seal Empanadas: Brush the edges of the pastry round with egg white. Fold over the pastry to enclose the filling, pressing out any air pockets and sealing the edges tightly. You may create decorative pleats, crimp edges with a fork, or leave plain.
- Bake Empanadas: Place the sealed empanadas on two baking trays. Brush each with whisked egg yolk for a glossy finish. Bake for 20 minutes or until golden brown and crispy on the base.
- Serve: Serve the empanadas hot with your choice of dipping sauce. The homemade empanada sauce recommended is a perfect accompaniment for added flavor.
Notes
- Blitzing the chorizo into a paste helps distribute its flavor evenly throughout the filling.
- If you don’t have a food processor, rub the cold butter into the flour and salt by hand until the mixture resembles fine crumbs before mixing in the egg and milk.
- Dough discs can be refrigerated overnight, making this recipe easy to prepare ahead.
- The filling must be fully cooled before assembling to prevent the pastry from becoming soggy.
