Beef Empanadas Recipe

Beef Empanadas Recipe – perfect on-the-go meal, snacks or appetizers made with buttery flaky homemade dough from scratch and filled with delicious savory ground beef mixture. These ones are hard to pass up – will surely be a favorite year-round!

There’s a reason why pies are a hit this time of the year. But these mighty fine empanadas??? They always satisfy your craving any time of the year.

I mean flaky buttery soft crust with a faint note of sweetness and a well-seasoned ground beef filling – how could you not possibly get blown away with that? And since I know y’all goes all out in ringing the new year, these beef empanadas would be the perfect hand pies to entertain everyone as you wait to welcome the year 2020!

But for the meantime, let’s get those muscles working for these scrumptious delights.

What is an Empanada?

Empanadas are baked or fried doughy treat filled with something from meat to veggies, cheese, and even fruits (see my Pineapple Empanadas HERE). They are said to originate in the northwest region of Spain and is quite common in Latin American countries and even the Philippines. I’d say though that they’re like cousins to Samosas except that they each have their own distinguishing look.

Beef Empanada Ingredients

When it comes to meat pies, I take it seriously. I don’t skimp on the ingredients even if it’s just for personal consumption. Why would I, if that’s one of my ultimate top favorite savory snacks? Even the dough itself is already a head-turner as it is quite flavorful already. And the texture?? Oh, don’t start with me the texture. It has the most beautiful balanced flakiness and softness.

Empanada Dough

For the dough, you will need the following. Take note though that you can make a big batch of this and then just freeze until needed. This always works for me, especially when I get sudden cravings.

• all-purpose flour
• salt
• sugar  
• unsalted butter
• large eggs
• egg yolk
• distilled white vinegar
• cold water or milk

Empanada Filling

The filling is quite versatile actually. It has many variations from sweet, savory and spicy, The possibilities are limitless. But if you’re new in this feat, it’d be advisable to stick with the recipe below or make this Picadillo HERE as a filling. 

For the empenada filling, you’ll need:

• vegetable oil
• ground beef
• onion, garlic
• oregano spice
• ground cumin
• paprika
• tomatoes, red bell pepper
• tomato paste
• chicken stock
• salt and pepper
• cilantro
• vegetable oil for frying

What Can I Substitute for Empanada Dough?

Ok, to be honest, I haven’t personally tried it. But as far as my online reading goes, you may substitute the empanada dough from scratch with store-bought puff pastry. However, it ONLY works best with baked empanadas and not the fried ones. Given the thickness of the puff pastry, you also need to make sure that you’re putting enough filling so it won’t just be baked dough. Not authentic empanadas, but still perfect snack bites.

If you want to remain true to this recipe, you can buy a store-bought empanada dough at the frozen food section. I found Goya carries one.

What Else Can I Fill My Empanadas With?

Want to be a little adventurous with the filling? Feel free to swap it with whatever you have on hand. You may fill it with:

• cooked Shredded Chicken
• add some cooked cubed potatoes and peas
• beans and corn for a vegetarian version
• add some olives, hard-boiled eggs, and even raisins
• blueberries and goat cheese
• leftover Slow Cooker Carnitas
• chicken, mushroom, and olives
• Pulled Pork
• leftover Shepherd’s Pie as a filling
• potatoes, corn, and peas just like my Aloo (Potato Pie) HERE

Love more variation? Check out all other empanada variations HERE.

Can You Make Empanadas Ahead of Time?

Unbaked Empanadas. You can make these beef empanadas in advance. First off, you can cover and store assembled and unbaked empanadas in the fridge for up to 2 days.

Another option is to arrange them on a baking sheet pan and flash freeze until hard to touch. Transfer them in a freezer bag or in an airtight container, put a label and freeze for up to 3 months. When ready to bake, just pop them straight in the oven and add about 6-8 more minutes with the baking time.

Baked Empanadas. To freeze baked empanadas, wrap them individually in plastic wrap and slide into a freezer bag and label. When ready to eat, just take out them out of the freezer and reheat, unwrapped, in a low oven or in a microwave for a few minutes until heated through.

The Dough. If you want your filling to be freshly cooked, you may freeze only the dough. Cut them in discs and freeze; provided that they are separated with wax paper so they won’t have to stick with each other.

What to Serve with Empanadas?

These baked treats here are good with or without some accompaniment. Bit if you seek more fun with the dips, sauce and all, just like most human beings do, you can pair these empenadas with:

• Chimichurri Sauce
• Homemade Ranch Dressing
• African Pepper Sauce
• Remoulade Sauce

More Latin American Recipes

• Arepas
• Pasteles
• Chicken Quesadilla
• Tostones
• Chicken Taquitos
• Sopapillas
• Arroz con Pollo

 

How to Make Beef Empanadas

 

Empanada Dough

In a food processor or by hand, mix together, flour, salt, and sugar. Blend well. Add butter and pulse until in short bursts until it turns coarse. Pour in eggs, egg yolk, vinegar, then add water in small amounts, pulse until combined and dough holds together in a ball. 

Divide dough in 2 and wrap with plastic wrap, set in the fridge until slightly firm, approximately 30 minutes.

Empanada Filling

Heat oil in a large skillet over medium heat. Stir in ground beef, using a wooden ladle and quickly break up, so it does not form large chunks. Brown beef until no longer pink – it should take about 3-5 minutes. Add onions, minced garlic, oregano spice, ground cumin, paprika, saute until fragrant, about 3-5 minutes. Add in chopped tomato, bell pepper,  tomato paste, and chicken broth. Season with salt and pepper to taste. Saute for another 3-5 minutes or until liquid has been absorbed. Throw in cilantro, mix and remove from the stove. Set aside to cool. 

Assembling the Empanada

When ready, remove dough from the fridge place on a well-floured surface, roll out dough. Using a biscuit cutter (about 3 inch or large ), largemouth, glass or bowl about 4 – 5 inch” and cut out circles by gently pressing on the dough and releasing it, you will have large circle circles of dough. Continue cutting out the dough until all dough has been cut. If there’s any remaining dough, reuse and roll out until any more circles out of it and start again until all the dough is used. Scoop about 1-2  heaping tablespoon of filling into each circle.

Fold over twist with fingers gently to seal the edges of the empanadas, another way of sealing is by pressing the tines of a fork along the edges of the dough. At this point, you may freeze to bake later. Preheat oven to 375 degrees F. Carefully place each empanada on a baking sheet and bake for about 25-30 minutes, depending on the size or until the edges are golden brown. Remove and let it cool slightly.