Easy Beef Empanadas

Crisp on the outside, juicy and flavorful on the inside, these Easy Beef Empanadas are a perfect combination of tender spiced beef and a golden pastry shell. Each bite is filled with the warmth of cumin, paprika, and a hint of chili, balanced by sweet bell pepper and fresh parsley. Baked to perfection, they’re lighter than fried empanadas yet every bit as satisfying.

This versatile recipe works beautifully for family dinners, party appetizers, or meal prepping for busy weeks. They’re easy to customize with your favorite fillings, from cheese to vegetables, and pair wonderfully with salsa, chimichurri, or sour cream for dipping. Whether enjoyed fresh from the oven or reheated the next day, these empanadas are bound to become a household favorite.

Full Recipe:

Ingredients:

1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup red bell pepper, finely chopped
1/2 cup frozen peas
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
1/4 cup tomato sauce
1 tablespoon fresh parsley, chopped
2 packages refrigerated pie crusts (or empanada dough discs)
1 egg, beaten (for egg wash)

Directions:

Preheat oven to 400°F (200°C).
In a large skillet over medium heat, warm olive oil. Add the onion and garlic, sauté until soft and fragrant, about 2 minutes.
Stir in ground beef, cooking until browned, breaking it up with a spoon. Drain excess fat.
Add red bell pepper, peas, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3–4 minutes until vegetables soften slightly.
Stir in tomato sauce and simmer for 5 minutes until flavors meld. Remove from heat and mix in parsley.
Roll out dough and cut into circles (about 4–5 inches in diameter). Place a spoonful of beef mixture in the center of each circle.
Fold dough over filling to create a half-moon shape. Press edges with a fork to seal.
Brush tops with beaten egg for a golden finish.
Place on a parchment-lined baking sheet and bake for 18–20 minutes, or until golden brown.
Serve warm with your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 310 kcal | Servings: 12 empanadas

Easy Beef Empanadas – A Comfort Food Classic

When it comes to dishes that combine rich flavor, satisfying texture, and portability, empanadas stand proudly at the top of the list. These golden, hand-held pastry pockets have been enjoyed for centuries in various cultures around the world, each region giving them its own unique twist. While you can find empanadas filled with vegetables, cheese, seafood, or even sweet fruits, there’s something timeless and universally loved about the beef empanada.

The version we’re focusing on today, Easy Beef Empanadas, strikes the perfect balance between convenience and authentic flavor. They’re made with flaky pastry crusts, generously filled with seasoned ground beef, colorful vegetables, and aromatic spices. Baked rather than fried, these empanadas are lighter yet still deliver that satisfying crunch in every bite. Whether you’re preparing them for a family dinner, a lunchbox treat, or a party snack, they’re bound to be a hit.

A Brief History of Empanadas

Empanadas have their roots in Spain, with the word “empanada” stemming from “empanar,” meaning “to bread” or “to wrap in bread.” They were originally a way to encase savory or sweet fillings in dough, making them easy to transport and store. When Spanish colonists traveled to Latin America and the Philippines, they brought the concept along, and local cultures adapted it with their own flavors and ingredients.

In Latin America, you’ll find countless variations:

Argentina often uses beef with hard-boiled eggs, olives, and sometimes raisins for a sweet-salty twist.
Colombia and Venezuela might use cornmeal dough instead of wheat pastry.
Chile favors a baked style with beef, onion, and egg.
The Philippines has its own empanadas, often with a sweeter dough and fillings that may include ground meat and vegetables.

Our recipe takes inspiration from several traditions but keeps it straightforward, so even first-time empanada makers can enjoy great results without stress.

The Ingredients and Why They Work

The beauty of Easy Beef Empanadas is that the ingredients are accessible and forgiving, you probably already have most of them in your kitchen. Let’s break them down:

Ground Beef – The heart of the recipe. Use an 80/20 blend for juiciness without excessive grease. Leaner beef can be used, but you might want to add a splash of olive oil for moisture.
Onion and Garlic – Aromatic essentials that lay the foundation for flavor. Cooking them before adding beef ensures they release their sweetness and fragrance.
Red Bell Pepper – Adds a subtle sweetness and vibrant color to the filling. Other peppers, like green or yellow, can be swapped in for a different flavor profile.
Frozen Peas – A pop of freshness and texture that balances the richness of the beef. They also add color contrast, making the filling more appealing.
Spices – Cumin, smoked paprika, and chili powder are key players here. Cumin provides earthiness, paprika adds a smoky depth, and chili powder brings gentle heat.
Tomato Sauce – Moistens the filling while tying the flavors together. It also helps the spices coat the meat evenly.
Parsley – Adds a fresh herbal note at the end, preventing the filling from feeling too heavy.
Pie Crust or Empanada Dough – Store-bought crusts save time, but you can use homemade dough for extra flakiness and flavor.
Egg Wash – A simple beaten egg brushed on the pastry gives that signature golden-brown finish after baking.

Why Bake Instead of Fry?

Traditionally, empanadas are often fried, especially in street food settings. While delicious, frying can make them heavier and less suitable for those watching their oil intake. Baking offers several advantages:

Healthier – Less oil means fewer calories and less fat.
Less Mess – No hot oil splatter or lingering fried-food smell in your kitchen.
Batch Friendly – You can bake a dozen at once instead of frying in small batches.
Consistent Texture – The crust bakes evenly, resulting in a uniform golden color.

For those who miss the fried crispiness, you can brush the empanadas with a thin layer of oil in addition to the egg wash before baking, this helps create a slightly crunchier finish.

Tips for Perfect Empanadas

Even though this is an “easy” recipe, a few simple techniques will help ensure your empanadas turn out perfect every time:

Don’t Overfill – It’s tempting to pack in as much filling as possible, but overstuffed empanadas are prone to bursting open during baking. Leave enough space for sealing the edges properly.
Seal Well – Use the tines of a fork to press the edges firmly, or fold and crimp the dough for a more decorative look. This helps lock in moisture and prevents leaks.
Chill Before Baking – If your kitchen is warm, the dough may soften too much while assembling. Pop the tray of prepared empanadas in the fridge for 15 minutes before baking to keep the pastry flaky.
Rotate the Pan – For even browning, rotate the baking sheet halfway through cooking.

Creative Variations

Once you’ve mastered the basic recipe, there are endless ways to customize your empanadas:

Cheesy Beef Empanadas – Add shredded cheddar or mozzarella to the filling for a gooey surprise.
Spicy Beef Empanadas – Increase the chili powder or add chopped jalapeños for a fiery kick.
Vegetable Mix-Ins – Corn, diced carrots, or spinach can make the filling more nutrient-rich.
Fusion Flavors – Try curry powder for an Indian twist or soy sauce and ginger for an Asian-inspired version.
Mini Empanadas – Make smaller versions for party platters or appetizers.

Serving Suggestions

Beef empanadas are delicious on their own, but pairing them with the right sides and dips can elevate the entire experience:

Chimichurri Sauce – This tangy Argentine herb sauce pairs beautifully with the beef filling.
Salsa or Pico de Gallo – Adds freshness and acidity to cut through the richness.
Guacamole – Creamy avocado dip makes for a luxurious side.
Rice and Beans – Turn empanadas into a full meal with these classic Latin sides.
Salad – A simple green salad with citrus vinaigrette complements the savory pastry.

Storage and Reheating

Empanadas are excellent make-ahead food because they store and reheat beautifully:

Refrigeration – Store cooled empanadas in an airtight container in the fridge for up to 4 days.
Freezing – Freeze unbaked empanadas on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding about 5 extra minutes to the cooking time.
Reheating – Reheat baked empanadas in a 350°F (175°C) oven for 8–10 minutes to restore crispiness. Avoid microwaving if you want to keep the crust flaky.

Why This Recipe Works for Everyone

From beginner cooks to seasoned home chefs, this recipe is approachable and adaptable. The ingredient list is short but flavorful, the process is straightforward, and the results are impressive enough to serve to guests. The baked method makes them lighter yet still satisfying, and the hand-held nature makes them perfect for both casual meals and more festive gatherings.

Conclusion

Easy Beef Empanadas are more than just a meal, they’re a culinary experience that blends history, culture, and comfort in every bite. With a flaky golden crust, savory spiced beef, and colorful vegetables, they’re proof that simple ingredients can yield extraordinary flavor. Whether you’re making them for a cozy weeknight dinner, a picnic, or a holiday party, they’re sure to bring smiles to the table.

Once you’ve tried this version, you might find yourself experimenting with different fillings and flavors, but you’ll always come back to the classic beef empanada, a timeless favorite for good reason.

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