Tasty Beef Empanadas Recipe: A Homemade Latin Delight

Crafting delectable beef empanadas brings pure culinary joy to passionate home cooks.

Crispy pastry shells cradle savory meat fillings that dance with exotic spices.

Argentinian traditions inspire this delightful handheld meal perfect for casual gatherings.

Every bite promises a delicious adventure through rich, complex flavors.

Tender ground beef mingled with aromatic herbs creates an irresistible filling.

Simple ingredients combine to produce something truly magical on your plate.

You’ll want to roll up your sleeves and start cooking right now.

What Makes These Beef Empanadas a Weeknight Hero

• Savor Quick Family Favorites: Create delectable beef empanadas that bring everyone together without complicated steps.
• Customize with Ease: Mix and match fillings, cheese types, or spice levels to suit individual preferences and make each bite uniquely enjoyable.
• Master Versatile Cooking: Bake or fry these handheld delights, offering flexible preparation methods that adapt to your kitchen style and mood.
• Crowd-Pleasing Comfort: Pack these portable pockets with rich, hearty beef and cheese, perfect for game days, potlucks, or casual dinner gatherings.

Everything You Need for Easy Beef Empanadas

• Ground Beef: A rich and flavorful meat that serves as the core of the empanada filling.

• Onion, Bell Pepper, Garlic: A classic combination that adds depth and aromatic base to the beef mixture.

• Ground Cumin, Paprika, Salt, Pepper: Warm spices that enhance the beef's flavor and provide a traditional Latin American taste profile.

• Empanada Dough Discs: Pre-made pastry shells that create the classic crescent shape for the filling.
• Cheese: A delicious addition that melts and adds creamy richness to the beef filling.

• Beaten Egg: Used for brushing the empanada surface to create a golden, shiny exterior when baking.

• Fresh Parsley, Cilantro: Herbs that add a bright, fresh finish to the empanadas.
• Guacamole, Salsa: Classic accompaniments that complement the savory beef empanadas.

• Olive Oil: Used for sautéing the vegetables and potentially for frying the empanadas.

Step-by-Step for Beef Empanadas Made Easy

Step 1: Craft Delicious Beef Base

• Chopped onions
• Diced bell peppers

Add minced garlic and cook briefly. Introduce ground beef, crumbling it while cooking until completely browned. Drain excess fat from the pan.

Step 2: Boost Flavor Profile

• Ground cumin
• Paprika
• Salt
• Black pepper

Mix thoroughly and let the beef mixture cool slightly.

Step 3: Shape Tasty Pockets

• Shredded cheese
• Chopped herbs

Step 4: Seal and Transform

Fold dough into half-moon shape. Crimp edges firmly with fork. Baking method: Brush tops with beaten egg, place on lined baking sheet. Bake 20-25 minutes until golden. Frying method: Submerge in hot oil, cook 3-5 minutes per side until crispy and brown. Drain on paper towels.

Step 5: Present and Savor

• Guacamole
• Salsa
• Sour cream

Pro Tips for Golden Beef Empanadas

• Control Fat Content: Opt for lean ground beef or turkey to reduce overall fat while maintaining delicious flavor and keeping the empanadas healthier.
• Prevent Soggy Edges: Seal empanada edges tightly using a fork or pinching method to prevent filling from leaking during cooking and ensure crispy, intact pastry.
• Boost Flavor Depth: Add a splash of red wine or a teaspoon of tomato paste to the beef mixture for enhanced richness and complexity in your empanada filling.
• Freeze for Later: Prepare uncooked empanadas, freeze them on a baking sheet, then transfer to freezer bags for quick and convenient future meals that can be baked directly from frozen.
• Master Dough Technique: Keep empanada dough chilled until ready to use, and work quickly when filling to maintain its elasticity and prevent cracking during assembly.

Beef Empanada Filling Ideas You’ll Love

• Vegetarian Empanada Delight: Replace ground beef with seasoned black beans, diced mushrooms, and quinoa for a protein-packed plant-based version. Perfect for vegetarian diners seeking a hearty alternative.
• Chicken Empanada Variation: Swap ground beef with shredded rotisserie chicken, adding a touch of smoked paprika and green chilies for extra flavor complexity. Great for poultry lovers wanting a lighter option.
• Gluten-Free Empanada Option: Use gluten-free flour blend for dough and substitute wheat-based ingredients with almond flour or cornmeal. Ideal for those with wheat sensitivities while maintaining authentic empanada texture.
• Spicy Southwest Remix: Incorporate jalapeños, chipotle powder, and pepper jack cheese into the beef filling.

Side Picks for Beef Empanadas

• Pair with Zesty Citrus Margarita: Blend fresh lime juice, tequila, and a hint of orange liqueur to complement the savory beef and cut through the richness of the empanadas.
• Serve with Tangy Chimichurri Sauce: Whip up a quick sauce using fresh parsley, garlic, red wine vinegar, and olive oil to add a bright, herbaceous kick that enhances the meat's flavor profile.
• Match with Crisp Cabbage Slaw: Create a light, crunchy side salad with shredded cabbage, lime juice, and a touch of cilantro to provide a refreshing contrast to the warm, hearty empanadas.

Storing Leftover Beef Empanadas

• Store leftover empanadas in an airtight container for up to 3-4 days. Place parchment paper between layers to prevent sticking and maintain their crispy texture.
• Wrap individual empanadas tightly in plastic wrap, then place in a freezer-safe bag. They'll stay delicious for 2-3 months. Label the bag with the date to keep track.
• Preheat oven to 350°F. Arrange empanadas on a baking sheet and warm for 10-12 minutes. This method helps restore their original crispy exterior and keeps the filling warm and juicy.
• For a fast reheat, microwave empanadas for 30-45 seconds. Place a damp paper towel over them to prevent drying out and maintain moisture.

FAQs for Easy Beef Empanadas

• What type of ground meat works best for this recipe?

Ground beef is traditional, but ground turkey or chicken can be used for a leaner option. The key is to choose meat with enough fat content to keep the filling flavorful and moist.

• Can I make the empanadas ahead of time?

Yes, you can prepare the empanadas and refrigerate them uncooked for up to 24 hours. You can also freeze them for up to 3 months before cooking. Just add a few extra minutes to the cooking time if cooking from frozen.

• How do I prevent the empanadas from leaking during cooking?

Ensure you don’t overfill the dough and seal the edges completely by pressing firmly with a fork. This creates a tight seal that prevents the filling from escaping during baking or frying.

Beef Empanadas Recipe

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4.6 from 9 reviews

• Total Time: 40-45 minutes
• Yield: 10 1x

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Description

Crispy, golden beef empanadas bring South American street food magic right to your kitchen. Flaky pastry pockets stuffed with seasoned ground beef create an irresistible handheld meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Beef Filling:

• 1 pound (454 grams) ground beef
• 1 cup (240 milliliters) shredded cheese (cheddar or mozzarella)
• 1/2 cup (75 grams) bell pepper, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt, to taste
• Black pepper, to taste

Dough and Finishing:

• 10–12 pre-made empanada dough discs
• 1 large egg, beaten (for egg wash)
• Olive oil, for frying or baking
• Fresh parsley or cilantro, chopped (optional)
• Guacamole or salsa (optional, for serving)

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Instructions

1. Create a flavorful filling by heating olive oil in a skillet over medium heat. Sauté onions and bell peppers until they become translucent and tender, approximately 3-4 minutes.
2. Add minced garlic and cook for an additional 30-45 seconds, releasing its aromatic essence. Introduce ground beef, breaking it into small crumbles and cooking until completely browned and no pink remains, about 6-7 minutes.
3. Drain excess fat from the skillet, then incorporate ground cumin, paprika, salt, and pepper. Thoroughly mix the spices to ensure even distribution throughout the meat mixture.
4. Remove the beef mixture from heat and allow it to cool slightly while preparing the empanada assembly station. Preheat the oven to 400°F for baking or prepare a deep fryer if choosing that cooking method.
5. Place an empanada dough disc on a clean surface. Spoon the beef mixture into the center, leaving a small border around the edges. Sprinkle shredded cheese over the meat.
6. Carefully fold the dough to create a half-moon shape, pressing edges firmly to seal. Use a fork to crimp the borders, creating a decorative and secure closure.
7. For baking, arrange empanadas on a lined baking sheet. Brush the tops with beaten egg to achieve a golden, glossy finish. Bake for 22-25 minutes until the exterior turns a rich, crispy golden brown.
8. If frying, gently lower empanadas into hot oil, cooking 3-4 minutes per side until they develop a crisp, deep golden exterior. Transfer to paper towels to drain excess oil.
9. Allow empanadas to cool for 3-5 minutes. Garnish with fresh chopped cilantro or parsley. Serve alongside zesty salsa or creamy guacamole for a complete culinary experience.

Notes

• Replace ground beef with ground turkey or plant-based crumbles for a healthier, lighter alternative that keeps the same delicious flavor profile.
• Experiment with different cheese varieties like queso fresco or sharp cheddar to add unique taste dimensions to your empanadas.
• Prep filling ahead of time and store in refrigerator for up to 2 days, allowing flavors to meld and making weeknight cooking faster and easier.
• Use pre-made empanada discs from grocery store to cut down on preparation time without sacrificing authentic taste and texture.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Latin American

Nutrition

• Serving Size: 10
• Calories: 300
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 50 mg