Flaky pastry pockets filled with seasoned beef
Beef Empanadas
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
6
12 empanadas
Difficulty
Medium
Cost
Budget
$
Beef Empanadas
Flaky pastry pockets filled with seasoned beef
★4.6(12)
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
Sarah Chen
(Updated )
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.
What makes Beef Empanadas worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
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
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.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
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.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
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
- Can I fry these?
- Yes, deep fry at 350°F for 3-4 minutes per side until golden. Frying gives a crispier, more traditional texture.
- Where do I find empanada discs?
- Most Latin grocery stores carry them frozen. Goya is a common brand. Puff pastry is a good substitute.
- Can I use other fillings?
- Chicken, ham and cheese, or spinach and cheese are all popular variations.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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