how to make empanada recipe when you want something cozy, easy, and totally crowd pleasing? I’ve got you. I learned this the hard way after burning my first batch and leaking filling everywhere. Now I’ve got a simple routine that gives me flaky pastry, juicy beef, and that happy kitchen smell we all love. I’ll walk you through every step like I would a friend at my counter. No fancy tools, just a little patience, real talk, and a few tricks that never fail. Ready to fold and crimp your way to dinner?
How to Make Beef Empanadas
Ingredients
Here’s what I use for a classic, juicy beef filling with a flaky crust. You can swap a few things based on your taste, but this combo hits all the right notes.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 10 tablespoons cold unsalted butter, cubed
- 1 large egg
- 4 to 6 tablespoons ice water
- 1 pound ground beef, 85 to 90 percent lean
- 1 small onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 to 2 tablespoons green olives, chopped, optional
- Salt and pepper to taste
- 1 egg, beaten, for egg wash
Step-by-step
Make the dough: In a bowl, whisk flour and salt. Work in the cold butter with your fingers or a pastry cutter until you see pea sized bits. Stir in the egg, then add ice water 1 tablespoon at a time until the dough holds together. It should feel soft but not sticky. Press into a disk, wrap, and chill 45 minutes. This rest is key for tenderness and easy rolling.
Cook the filling: In a skillet over medium heat, cook the beef, breaking it up as it browns. Add onion, bell pepper, and garlic. Season with cumin, smoked paprika, oregano, salt, and pepper. Stir in tomato paste and a splash of water if it looks dry. Cook until the beef is no longer pink and the veggies are soft, about 7 to 9 minutes. Mix in olives if using. Let it cool completely. For safety, cook ground beef to at least 160 F inside.
Roll and cut: On a lightly floured surface, roll the dough to about 1⁄8 inch thick. Cut 4 to 5 inch circles with a cutter or a bowl.
Fill and seal: Spoon 1 to 2 tablespoons of filling onto each circle. Brush the edge with water. Fold the dough over to make a half moon and press the edges. Crimp with a fork or do a little pinch and twist pattern for that classic look. A tight seal prevents leaks.
Chill again: Pop the shaped empanadas into the fridge for 15 minutes. Chilled pastry bakes up flakier and holds its shape better. I always do this even when I’m starving. Worth it.
Bake or fry: Brush with egg wash and bake at 400 F for 20 to 25 minutes until golden, or fry in 350 F oil for 2 to 3 minutes per side. More on this below, including an air fryer option.
Serve: I love these with a quick lime crema and a crunchy side. If you want something warm and cozy on the table too, serve with easy stovetop skillet bread to scoop up every crumb.
“Tried this on a weeknight and my picky teen ate three. The crust was legit flaky and the filling tasted like our favorite food truck.”
By the way, this is my go to how to make empanada recipe when friends drop by because it doubles easily and freezes like a dream.
Why This Recipe Works
Let’s break down the magic. Flaky crust comes from cold fat, minimal water, and rest time. Those butter bits melt in the oven and create delicate layers. The egg adds richness and structure, and the short second chill locks in shape so you get clean crimps and fewer blowouts.
The filling is juicy because of the veggie moisture plus tomato paste, which brings body without making the dough soggy. Spices are balanced so you taste beef first, then warm cumin and smoky paprika in the background. If you’ve ever wondered how to make empanada recipe results taste like your favorite bakery, control the moisture and avoid overstuffing.
What makes the crust flaky
Use very cold butter, keep the dough just combined, and avoid adding too much water. If the dough tears, patch gently instead of kneading it smooth. Remember: rough dough equals flaky crust. Smooth dough equals tough crust.
For game day, pair these with a simple side like cheesy ranch roasted potatoes. The textures play together so well.
Expert Tips
- Chill at every stage. Dough before rolling, and filled empanadas before baking. Cold dough equals clean layers.
- Vent if baking. Poke a tiny hole or make a small slit to let steam escape. Less bursting, prettier tops.
- Salt in stages. Season the beef and again after stirring in tomato paste. It brings everything into focus.
- Keep moisture in check. If your filling looks wet, simmer it a bit longer. Wet filling causes soggy bottoms.
- Use a light hand with the water. Add just enough to bring the dough together. Too much and you lose flake.
- Freeze for later. Freeze shaped, unbaked empanadas on a sheet, then bag. Bake from frozen at 400 F for 25 to 30 minutes. Brush with egg wash just before baking.
- Batch prep. Double the filling and refrigerate up to 3 days. It speeds up weeknights.
- Remember the basics. If you ever forget details, think back to this phrase: how to make empanada recipe starts with cold butter, dry filling, tight seal.
Filling Ideas
You can change this up a thousand ways. Stick to hearty ingredients and keep the mixture on the drier side so the pastry stays crisp.
Mix and match flavors
Chicken and corn: Shredded rotisserie chicken, corn, sautéed onions, a splash of salsa, and Monterey Jack.
Spinach and cheese: Sautéed spinach with garlic, ricotta, and a bit of mozzarella. Nutmeg is a nice touch.
Black beans and sweet potato: Mash roasted sweet potato with black beans, chili powder, and lime zest for a sweet savory vibe.
Ham and cheese breakfast: Diced ham, scrambled eggs, and cheddar. Great with hot sauce.
Spicy beef: Add chipotle peppers in adobo for smoky heat.
When I’m feeding a crowd, I’ll make two fillings so everyone gets a choice. If you love creamy comfort food on the side, try a loaded casserole or a big salad. I often add a simple green salad and call it a day. And yes, a plate of these next to a cozy soup is perfect. On chilly nights, I serve a pot of tomato soup or chicken broth with veggies, but the empanadas always steal the show.
How to Cook the Dough (Baked vs. Fried)
Baked: Baking is my weeknight move. Preheat the oven to 400 F. Arrange empanadas on a parchment lined sheet, brush with egg wash for shine, and cut a tiny vent. Bake 20 to 25 minutes until deep golden and crisp. Rotate the pan halfway through for even color. If the bottoms are pale, give them 2 more minutes.
Fried: Frying gives you shatter crisp edges and a tender inside. Heat 1 to 2 inches of neutral oil to 350 F in a deep skillet. Fry 2 to 3 minutes per side until golden. Drain on a rack and sprinkle with a pinch of salt while hot. Keep the oil at temp so they don’t soak up extra oil.
Air fryer option
Brush with egg wash and air fry at 375 F for 10 to 12 minutes, flipping once. Work in batches so they crisp, not steam. The air fryer is great when I don’t want to heat the house.
Whichever route you pick, remember the golden trio: crimp, chill, vent. That’s the heart of how to make empanada recipe like a pro without stress.
Common Questions
Q: Can I use store bought dough?
A: Yes. Look for empanada discos or pie crust. If using pie crust, roll it slightly thinner and cut circles. Homemade gives better flavor, but store bought works in a pinch.
Q: How do I reheat leftovers?
A: Reheat at 350 F in the oven for 10 to 12 minutes or in the air fryer at 350 F for 5 to 7 minutes. Microwaving softens the crust, so I avoid it.
Q: Can I make the filling ahead?
A: Absolutely. The beef filling can be refrigerated up to 3 days or frozen up to 2 months. Reheat gently to loosen before filling.
Q: My empanadas burst. What went wrong?
A: Usually it is overfilling, warm dough, or no vent. Use less filling, chill shaped empanadas, and add a tiny slit on top.
Q: Is there a dairy free option?
A: Use a dairy free butter alternative in the dough and skip the egg wash. Brush with oat milk for a little color.
Let’s Get You Baking
That is the heart of how to make empanada recipe at home with flaky crust and juicy beef. Start with cold butter, keep the filling dry, and give the dough a little rest. If you want more guidance, this detailed guide on How to Make Empanadas is a great extra read. For another take on the filling, these Beef Empanadas show how simple dinner can be. And if you are curious about shortcuts, try this 5 Ingredient Empanada Dough and see what you prefer. I hope you try a batch this week and share them with someone who needs a little comfort. You have got this and your kitchen will smell amazing.