Before you start
Set up the first moves
Start by having ground beef, empanada discs (or 2 sheets puff pastry), and onion, finely diced ready, then cook onion in 2 tbsp oil over medium heat for 5 minutes.
Flaky pastry pockets filled with seasoned beef
Beef Empanadas
Photo source: Pexels licensed local image by Andres Alaniz
SavePrep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
6
12 empanadas
Difficulty
Medium
Cost
Budget
$
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Tell us what was unclear, what you changed, or what needs another look in Beef Empanadas.
Beef Empanadas
Flaky pastry pockets filled with seasoned beef
Golden, flaky empanadas stuffed with spiced ground beef, olives, and hard-boiled egg. A beloved Latin American classic.
30m
Prep Time
25m
Cook Time
55m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Recipe by Sarah Chen
Reviewed by RecipePool Weeknight Dinner Desk
Editorially reviewed for image relevance, instruction clarity, ingredient fit, visual checkpoints, and practical home-cooking usefulness.
Meet the reviewing desk//
Empanadas are the handheld pies of Latin America, and for good reason — a crispy, flaky shell gives way to a savory, well-seasoned beef filling that is utterly satisfying. Every bite is a perfect balance of crust and filling.
This recipe uses a simple baked method that produces golden, flaky empanadas without the mess of deep frying. Make a big batch and freeze the extras for a quick snack anytime.
Kitchen intelligence
Kitchen notes for Beef Empanadas
Timing read
55 minutes, mostly prep
Plan for 30 minutes prep and 25 minutes cooking. Midway check: Place on a parchment-lined sheet pan.
Flavor logic
Built around ground beef
ground beef, empanada discs (or 2 sheets puff pastry), onion, finely diced, and smoked paprika carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
6 servings, 12 empanadas
For Mexican and Main Course, the finish should match this final cue: Serve warm with chimichurri sauce or salsa for dipping.
Visual checkpoints
What to look for as you cook
Reference
Finished dish reference
Beef Empanadas should look close to this before serving: clear color contrast, distinct texture, and a ready-to-eat finish.
Cue
Prep
Prep checkpoint
Have 1 lb ground beef, 1 package empanada discs (or 2 sheets puff pastry), 1 large onion, finely diced measured and ready before heat goes on. Cook onion in 2 tbsp oil over medium heat for 5 minutes.
Cue
Finish
Final cue
Serve warm with chimichurri sauce or salsa for dipping.
Ingredients
- 1 lb ground beef
- 1 package empanada discs (or 2 sheets puff pastry)
- 1 large onion, finely diced
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1/2 cup green olives, chopped
- 2 hard-boiled eggs, chopped
- 1 egg beaten with 1 tbsp water for egg wash
Ingredient notes
Ingredients worth checking
Shopping focus
Prioritize ground beef
Ground beef, empanada discs (or 2 sheets puff pastry), onion, and smoked paprika carry most of the flavor. Spend attention there first.
Prep notes
Prep in recipe order
Set up the ingredients in list order and keep time-sensitive items nearby.
Adjustment logic
Empanada discs can flex
If needed, use Puff pastry in place of Empanada discs. Roll puff pastry thin and cut into 5-inch circles.
Optional items
Keep the core intact
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Shopping notes for Beef Empanadas
Buy first
Check ground beef quality
Ground beef, hard-boiled eggs, and egg beaten with 1 tbsp water for egg wash are the ingredients most likely to affect freshness and texture.
Package check
Match package size to the recipe
Empanada discs (or 2 sheets puff pastry) and green olives may come in larger containers than needed; confirm amounts before buying backups.
Cost control
6 budget-friendly servings
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Shop with leftovers in mind
Refrigerate baked empanadas for up to 3 days.
Useful Kitchen Picks
Gear and pantry options that fit this recipe
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
PrecisionUtility
Helpful Pick
Thermometer
Useful tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeFlavorPantry
Helpful Pick
Smoked Paprika
Pantry upgrade
Why the paprika matters
Smoked paprika adds gentle smoke and color without needing a smoker or extra chiles. It is one of the easiest ways to make a rub or sauce taste more complete.
This spice does useful flavor work before the main cooking even starts.
- Builds smoky depth in rubs and sauces
- Useful on chicken, pork, potatoes, beans, and eggs
A fresh jar of smoked paprika is a practical upgrade for weeknight savory cooking.
Shop smoked paprika for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
What You'll Need
Equipment
- Baking pan
- Mixing bowl
- Blender or food processor
- Instant-read thermometer
- Chef knife
Instructions
- 1
Cook onion in 2 tbsp oil over medium heat for 5 minutes. Add beef and cook until browned. Stir in paprika, cumin, 1 tsp salt, and 1/2 tsp pepper. Let cool completely.
- 2
Fold in chopped olives and hard-boiled eggs into the cooled beef mixture.
- 3
Place 2-3 tablespoons of filling on each empanada disc. Fold in half and crimp the edges with a fork or twist to seal.
- 4
Place on a parchment-lined sheet pan. Brush with egg wash. Refrigerate 15 minutes.
- 5
Bake at 400°F for 20-25 minutes until golden brown and puffed.
- 6
Serve warm with chimichurri sauce or salsa for dipping.
Technique notes
Technique checkpoints
Key method moments pulled from the written steps.
Prep phase
3 steps
Key move
Fold in chopped olives and hard-boiled eggs into the cooled beef mixture.
Why it matters
Finish this step before adding ingredients or changing the heat.
Watch for
Move on after this instruction is complete: fold in chopped olives and hard-boiled eggs into the cooled beef mixture.
Finish phase
3 steps
Key move
Bake at 400°F for 20-25 minutes until golden brown and puffed.
Why it matters
This stage builds the browned, savory base that makes the finished dish taste deeper than the ingredient list alone.
Watch for
Move on after this instruction is complete: bake at 400°F for 20-25 minutes until golden brown and puffed.
Doneness cues
Doneness checks for Beef Empanadas
Look for
Ground beef should look ready
Serve warm with chimichurri sauce or salsa for dipping.
Heat cue
Control heat before adjusting
If the surface is changing too fast before the center or sauce is ready, lower the heat and give the recipe time to catch up.
Timing cue
25 minutes cook window
Use the 30 minutes prep window to get organized so the cooking stage can move without rushed substitutions.
Final adjustment
Taste and adjust at the end
For Beef Empanadas, prep the ingredients before cooking and use the written times as practical checkpoints.
Troubleshooting
Fixes while cooking Beef Empanadas
Texture check
If the texture seems off
Check this step before adding heat or liquid: Place on a parchment-lined sheet pan.
Timing check
Built around 25 minutes of cooking
Beef Empanadas starts with about 30 minutes prep. Watch texture and seasoning at the midpoint.
Seasoning check
Adjust late, not early
Before changing seasoning, check this tip: Cool the filling completely before assembling or the dough will get soggy.
Leftover check
Keep leftovers useful
Reheat in a 375°F oven for 10 minutes until crispy.
Scaling guide
Scaling notes for Beef Empanadas
Half batch
Plan for about 3 servings
For Beef Empanadas, halve the main ingredients evenly and season lightly until the final taste check.
Double batch
Scale toward 12 servings
For Beef Empanadas, use a wider pan, larger pot, or second tray so the short ingredient list has room.
Timing changes
Prep time changes more than cook time
Cook time starts around 25 minutes; prep starts around 30 minutes.
Leftover math
12 empanadas
Refrigerate baked empanadas for up to 3 days.
Make-ahead timeline
Make-ahead notes for Beef Empanadas
Earlier in the day
Prep what will slow you down
Start with this setup step: Cook onion in 2 tbsp oil over medium heat for 5 minutes.
Before serving
55 minutes total planning window
Plan around 30 minutes of prep and 25 minutes of cooking so the final step lands near serving time.
Leftover plan
6 servings to manage
Refrigerate baked empanadas for up to 3 days.
Reheat without damage
Use gentle heat
Reheat in a 375°F oven for 10 minutes until crispy.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Meal fit
Meal pairings for Beef Empanadas
Meal role
Snack board or starter spread for 6
Pair this main course and appetizer with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
55 minutes standard dinner window
Moderately involved timing for Beef Empanadas. Add a small buffer if serving guests.
Diet fit
Mexican
Stay in the mexican lane with sides and condiments.
Occasion fit
Game Day and Potluck
Good for game day and potluck when sides can be handled while the main recipe cooks.
Substitutions
Empanada discsPuff pastry
Roll puff pastry thin and cut into 5-inch circles.
Green olivesRaisins
Raisins are traditional in some regions and add a sweet contrast.
Smoked paprikaRegular paprika
Regular paprika is milder — add a pinch of cayenne for depth.
Tips & Storage
Pro Tips
Cool the filling completely before assembling or the dough will get soggy.
Do not overfill — leave enough border to seal properly.
Freeze unbaked empanadas on a sheet pan, then bag them. Bake from frozen, adding 5 minutes.
Egg wash is essential for that beautiful golden color.
Storage
Refrigerate baked empanadas for up to 3 days. Freeze unbaked for up to 3 months.
Reheating
Reheat in a 375°F oven for 10 minutes until crispy. Avoid the microwave — it makes the crust soggy.
Cooking Notes
Editor's Note
For Beef Empanadas, prep the ingredients before cooking and use the written times as practical checkpoints. Taste at the end for salt, acidity, and texture so the final dish feels balanced.
Nutrition Facts
Per serving (2 empanadas) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates24g
Fat18g
Fiber2g
Sugar1g
Sodium560mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I keep empanadas sealed?
- Do not overfill them, moisten the edge lightly, and crimp firmly so steam does not force the seam open.
- Can beef empanadas be baked instead of fried?
- Yes. Brush with egg wash and bake until deeply golden. The crust will be lighter than fried but still crisp.
RecipePool Weeknight Dinner Desk
Beef Empanadas is kept in the public catalog after review for image relevance, ingredient fit, instruction clarity, and practical page quality.
See how our editorial desks review recipesPhoto source: Pexels licensed local image by Andres Alaniz
