pie crust empanadas are my not-so-secret trick for turning a pack of ground beef and a couple pantry staples into something that feels special on a busy night. They’re warm, golden, and flaky, with just enough spice to make your kitchen smell like a cozy corner bakery. If you’ve ever stared at dinner and thought, what can I make fast that everyone will actually eat, this is it. I’ll show you how to keep the crust crisp, how to seal them so they don’t burst, and the easiest dough swaps if pie crust isn’t in the fridge. Pull up a chair, because this is the recipe I make when I want guaranteed happy faces. 
What is an Empanada?
An empanada is a handheld pastry stuffed with savory or sweet filling, then baked or fried until the outside is crisp and the inside is hot and tender. Think of it like a personal-sized pocket pie. You can fill them with seasoned beef, shredded chicken, beans, cheese, veggies, or even fruit if you’re feeling dessert vibes. The beauty of empanadas is how flexible they are. With pie crust empanadas, you get that flaky bakery-style bite without working butter into flour or chilling dough for hours.
Traditionally, different regions have their own empanada styles. Some are larger and super saucy, some are tiny and snackable. I keep mine simple: beef, onion, a little bell pepper, and a few spices. The crust should be crisp at the edges, tender in the center, and sturdy enough to hold when you bite in. A small steam vent on top helps the filling stay put and prevents soggy bottoms.
Empanada vs. hand pies
They look similar, but empanadas usually lean savory and are often spiced a bit more. Hand pies can be sweet or savory and sometimes use puff pastry or biscuit dough. For weeknights, pie crust empanadas win for me because the texture is flaky and forgiving, and the prep is fast.
Where Did Empanadas Originate?
Empanadas are believed to have roots in the Iberian Peninsula, particularly Spain and Portugal, and likely took inspiration from stuffed pastries across the Mediterranean. As the dish traveled to Latin America, each country adapted it with local ingredients and spices. In Argentina, you’ll see beef with olives and hard-boiled egg. In Chile, there’s often raisins for a touch of sweetness. In Mexico, a chipotle kick is popular. No matter where you’re eating, it’s a celebration of a simple idea: seasoned filling tucked in a portable crust.
At home, I love pairing a plate of empanadas with a simple salad or something comforting on the side. If you’re into cozy dinner ideas, you might also enjoy this slow cooker favorite, which always gets cheers at my table: Crockpot Chicken Pot Pie. It has the same soothing, savory mood that makes empanadas so lovable.
What Type of Premade Dough Can I Use for Beef Empanadas?
You’ve got options, and each one changes the vibe a little. Here’s what works best in my kitchen, along with quick notes to help you choose.
- Refrigerated pie crust: My go-to. Flaky, buttery, and easy to handle. Great for classic pie crust empanadas with crisp edges.
- Frozen empanada discos: Found in the freezer section in some markets. Slightly sturdier dough with a tender bite. Very authentic feel.
- Puff pastry: Gives a light, layered crunch. Delicious, but more delicate and can puff unevenly if overfilled.
- Refrigerated biscuit dough: A little breadier and very comforting. Good if you like a softer, thicker crust.
- Crescent roll dough: Super quick, slightly sweet. Kid favorite, but more fragile when sealing.
How to crimp and seal like a pro
Roll out the dough slightly if it feels thick, then cut circles about 4 to 5 inches wide. Add 2 to 3 tablespoons of filling to the center. Brush the edge with a little water or egg wash, fold over, and press to seal. Crimp with a fork for a classic look or fold small pleats along the edge for a prettier seal. Make a tiny slit or poke on top for steam to escape, then brush with egg wash for a shiny golden finish.
“I used store-bought pie crust and it was a total hit. Flaky, buttery, and zero leaks. My kids asked for seconds before I sat down.”
Can I Make These Ground Beef Empanadas Ahead of Time?
Absolutely. The make-ahead path is what keeps this recipe in my regular rotation. You can prep in stages or freeze for later, depending on your schedule.
To prep ahead: Cook the filling up to 3 days in advance and keep it chilled. When you’re ready to assemble, bring the filling just to room temp so it doesn’t melt the dough. Assemble and chill the formed empanadas for 15 to 20 minutes before baking to help the edges seal and the crust stay flaky.
To freeze unbaked: Place assembled empanadas on a parchment-lined sheet and freeze until firm. Transfer to a freezer bag for up to 2 months. Bake from frozen at 400 F, adding 5 to 8 minutes to your usual bake time. Brush with egg wash right before baking.
To freeze baked: Cool completely, then freeze. Reheat at 350 F on a rack until hot, about 15 to 20 minutes. This keeps the crust from getting soggy.
If you love hearty, comforting meals that reheat well, you might also try this cozy meatless classic: Mushroom Lentil Shepherd’s Pie. It hits the same savory notes I crave on cooler nights and pairs perfectly with a batch of pie crust empanadas for a crowd.
Expert Tips
- Chill the dough and filling: Cold dough is easier to seal, and a cooled filling won’t steam up the inside. This keeps the crust flaky and prevents leaks.
- Don’t overfill: Two to three tablespoons of filling per 4 to 5 inch circle is a good rule. Too much filling can burst the seams.
- Vent the top: A small slit avoids sogginess and bubbling.
- Use egg wash: Whisk 1 egg with a splash of water and brush lightly for a glossy golden finish that looks bakery-made.
- Bake hot: 400 F is my sweet spot for color and crispness. Use the upper third of the oven if your bottoms brown too fast.
- Cool on a rack: Lift them off the hot pan to keep bottoms crisp.
- Season smart: Brown beef with onion, garlic, cumin, paprika, and a pinch of chili powder. A spoon of tomato paste adds richness that makes pie crust empanadas taste cozy and full-bodied.
- Add a surprise: Chopped olives, a few raisins, or diced potatoes add classic flair without extra effort.
Baking vs. frying
Baking is cleaner and delivers a lovely flaky crunch, especially with pie crust. Frying gives a deeper color and a slightly chewier bite. If you air fry, brush with oil and cook at 375 F until golden, flipping once. Whatever you choose, keep the empanadas chilled before cooking for the best texture.
Common Questions
Can I use chicken instead of beef? Yes. Shredded rotisserie chicken is perfect. Toss it with sautéed onion, a little taco seasoning, and a spoon of crema or sour cream so it stays moist.
How do I keep the edges from popping open? Use a touch of water or egg wash on the dough edge, press firmly, then crimp with a fork. Chill assembled empanadas for 15 minutes before baking to set the seal.
Why are my bottoms soggy? Try baking on a metal rack placed over the sheet pan, or move the pan to a higher oven rack. Vent the tops, avoid watery filling, and don’t crowd the pan.
What dips go well with empanadas? Salsa verde, chipotle mayo, garlic-lime crema, or a quick chimichurri are amazing. For a cozy pairing, a bowl of something warm like Savory Shepherd’s Pie Soup is also delicious.
Can I make mini empanadas for parties? Definitely. Cut smaller circles, use 1 tablespoon of filling, and bake a few minutes less. Mini pie crust empanadas are perfect for game day or potlucks.
Ready to Bake and Share?
If you’re craving a flaky, flavorful dinner that makes everyone at the table happy, pie crust empanadas are your move. They’re simple enough for weeknights and special enough for guests. If you want more ideas and variations, I love this approachable guide for beginners: Easy Beef Empanada Recipe with Pie Crust – Num’s the Word. For a fun twist with bold seasoning, check out these mini taco versions: Taco Empanadas with Pie Crust + Video | Kevin is Cooking. And if you’re in the mood for a classic beef filling with great step-by-step tips, Beef Empanadas – Homemade Mexican Empanadas with Beef is a solid resource.
Give these a try, tweak the spices to your taste, and watch them disappear straight off the pan. Once you make pie crust empanadas a couple times, they’ll become your back-pocket dinner too. Happy baking and enjoy every flaky bite.