If you’re craving something savory, flaky, and packed with flavor, Beef Empanadas are about to become your new obsession. These golden pastry pockets are filled with a spiced ground beef mixture, hints of briny olives, and optional sweet raisins, all bundled in a buttery crust that bakes up irresistible every single time. Whether you’re serving them as an appetizer, lunch, snack, or even dinner, Beef Empanadas never fail to impress with their blend of warm spices and amazing textures—they’re perfect for dipping, sharing, and, most importantly, devouring.
Ingredients You’ll Need
Every ingredient in this Beef Empanadas recipe has a purpose, from the rich beef to the colorful pops of olive. Simple but crucial, these items come together to create bold flavors and textures that make the empanadas shine.
- Olive oil: Helps the onions soften and brings a bit of richness to the filling.
- Onion (finely chopped): Gives an essential sweetness and base note to every bite.
- Garlic (minced): Adds sharp, aromatic depth to the beef mixture.
- Ground beef: The savory star of the filling, hearty and satisfying.
- Ground cumin: Provides an earthy warmth that sets the foundation for classic empanada flavor.
- Smoked paprika: Lends a subtle smokiness and gorgeous color to the filling.
- Chili powder: Adds a gentle kick that’s noticeable but not overpowering.
- Ground black pepper: Freshly cracked, it sharpens and lifts the seasoning.
- Salt: Essential for bringing all the flavors into focus.
- Tomato paste: Concentrates the sauce, adding tang and deep red color.
- Beef broth: Keeps the filling juicy and flavorful without making it soggy.
- Green olives (chopped): Their briny pop is traditional and enhances the overall complexity.
- Raisins (optional): A touch of sweetness that surprises and balances the savory notes.
- Refrigerated pie crusts or empanada dough discs: Ready-made for convenience, they bake up flaky and tender.
- Egg (beaten, for egg wash): Creates that signature golden, glossy finish.
How to Make Beef Empanadas
Step 1: Sauté the Aromatics
Start by heating olive oil in a skillet over medium heat. Toss in the finely chopped onion and let it cook until it’s soft and translucent, stirring often to avoid browning. After about three minutes, add in the minced garlic, and let it cook for another minute for a perfectly fragrant base that’ll set the stage for your Beef Empanadas filling.
Step 2: Brown the Beef
Add the ground beef straight into the skillet, breaking it apart with your spoon as it cooks. Stir occasionally until all the meat has browned and no pink remains. Don’t forget to drain off any excess fat—this keeps your filling flavorful but not greasy, making your Beef Empanadas light and satisfying.
Step 3: Spice It Up
Time for the flavor bomb! Sprinkle in the cumin, smoked paprika, chili powder, black pepper, and salt. Give it all a good stir so that the spices evenly coat every bit of beef. The aroma at this stage is basically an open invitation for anyone nearby to wander into your kitchen.
Step 4: Simmer with Tomato & Broth
Stir in the tomato paste, working it thoroughly into the beef and spices, then pour in the beef broth. Bring this mixture to a gentle simmer and let it cook for about five minutes, just until it thickens slightly—think saucy but scoopable. This step keeps your Beef Empanadas filling rich and moist without dripping out when you take a bite.
Step 5: Add Olives & Raisins
Take the filling off the heat and stir in the chopped green olives (and raisins, if you’re using them). Let the mixture cool for a few minutes so handling is easier, and let those flavors meld. The olives give these empanadas a traditional kick, while the raisins create addictive pops of unexpected sweetness.
Step 6: Fill and Seal
If you’re using whole pie crust sheets, roll them out and cut into five- or six-inch rounds. Lay out your dough, then place about two tablespoons of filling in the center of each round. Fold the dough over into a half-moon, press the edges together, and seal them securely with the tines of a fork. This guarantees they’ll bake up with that iconic crimped finish.
Step 7: Egg Wash and Bake
Set your filled empanadas on a parchment-lined sheet. Brush the tops with beaten egg for a gorgeous golden finish. Bake at 400°F until the crusts are shiny and deeply golden brown, usually 20 to 25 minutes. The aroma will let you know when they’re almost ready. Let them cool slightly before serving—if you can wait!
How to Serve Beef Empanadas
Garnishes
You can keep it simple with a sprinkle of flaky sea salt right after baking, which gives the crust even more character. Freshly chopped parsley or cilantro offers a burst of color and herby aroma, or try a quick squeeze of lime if you want a bright finish on your Beef Empanadas.
Side Dishes
Beef Empanadas are just begging to be dipped! Chimichurri sauce is a classic, but salsa, guacamole, or even a cool, creamy yogurt dip work perfectly. For a heartier spread, serve with a crisp green salad, roasted vegetables, or rice and black beans to turn them into a meal.
Creative Ways to Present
If you’re hosting a gathering, pile Beef Empanadas on a rustic wooden platter with a variety of dipping sauces. For fun finger food, skewer mini empanadas on toothpicks. Or, pack a basketful for a picnic—it doesn’t get more portable or crowd-pleasing than that!
Make Ahead and Storage
Storing Leftovers
If you have any Beef Empanadas left over, store them in an airtight container in the fridge. They’ll keep fresh and tasty for up to three days. Just be sure to let them cool completely before storing, so the crust stays as crisp as possible.
Freezing
These empanadas are incredibly freezer-friendly! Lay uncooked Beef Empanadas in a single layer on a baking sheet and freeze until solid. Then move them into a freezer bag or container; you can bake straight from frozen, just add 5 to 7 extra minutes to the baking time for that same perfect golden crunch.
Reheating
To bring your refrigerated or frozen Beef Empanadas back to life, pop them in a 350°F oven for about 10 to 15 minutes (longer if from frozen). This reheating method keeps the pastry crisp while warming the filling all the way through—no soggy microwave empanadas here!
FAQs
Can I substitute ground turkey or chicken instead of beef?
Absolutely! While Beef Empanadas are a classic, ground turkey or chicken will work beautifully. Just note that you might want to add a splash more broth or a little olive oil, as these leaner meats tend to be less juicy than beef.
Do I have to use olives and raisins in the filling?
Nope—the olives and raisins add traditional flavor, but you can skip either or both if they’re not your thing. You could replace them with other add-ins like diced bell pepper or even a little cheese for your own spin.
Can I make Beef Empanadas ahead of time?
Definitely. Prepare and fill your empanadas, then cover and refrigerate them up to a day ahead before baking. You can also freeze them unbaked for a make-ahead winner any time the craving strikes.
What’s the best way to reheat leftover empanadas?
The oven is your friend! A quick blast at 350°F helps restore their flaky texture and thoroughly heats the filling. Cover loosely with foil for the first half if you’re worried about over-browning, then uncover to crisp up the crust.
Can I use homemade dough instead of store-bought?
Yes! Homemade dough will make your Beef Empanadas even more special. There are many recipes out there for empanada-specific dough if you’re in the mood to DIY—but refrigerated pie crusts are a great time-saver and turn out deliciously flaky.
Final Thoughts
There’s just something magical about biting into warm, homemade Beef Empanadas—the flaky pastry, juicy filling, and signature blend of spices and briny olives all come together in every mouthful. Give this recipe a try, and don’t be surprised if it finds a permanent spot in your kitchen rotation. Happy cooking!
