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Crispy Empanadas with Savory Beef Filling

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Golden, flaky empanadas filled with a perfectly seasoned savory beef mixture, ideal for snacks, potlucks, or family gatherings. This easy homemade recipe delivers a crispy crust and rich filling that everyone will love.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 1/2 cup (115 g) cold unsalted butter, cut into small cubes
  • 1 tsp salt
  • 3/4 cup (180 ml) cold water, plus extra if needed
  • 1 large egg, beaten (for sealing and brushing)
  • 1 lb (450 g) ground beef (80% lean), fresh and well-drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small green bell pepper, diced (optional)
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley or cilantro, chopped
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. In a large bowl, combine sifted flour and salt. Add cold butter cubes and rub into flour with fingers or pastry cutter until mixture resembles coarse crumbs.
  2. Slowly add cold water, mixing gently until dough comes together but is not sticky. Form a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Heat olive oil in a large skillet over medium heat. Sauté onion and green bell pepper until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds.
  4. Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if needed.
  5. Stir in tomato paste, cumin, smoked paprika, chili powder, salt, and pepper. Simmer on low for 5 minutes. Remove from heat and stir in parsley or cilantro and optional chopped hard-boiled eggs.
  6. Preheat oven to 400°F (200°C). Roll out dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Cut out 4-5 inch (10-12 cm) circles.
  7. Place about 2 tablespoons of beef filling in center of each dough circle. Brush edges with beaten egg, fold dough over to form half-moon, and crimp edges with a fork to seal.
  8. Arrange empanadas on a lined baking sheet. Brush tops with beaten egg for golden color.
  9. Bake for 20-25 minutes until golden brown and crispy. Rotate baking sheet halfway through baking for even cooking.
  10. Let empanadas cool for 5 minutes before serving.

Notes

Keep butter cold and do not overwork dough to ensure a flaky crust. Use 2 tablespoons filling per empanada to avoid bursting. Egg wash is essential for golden, crispy crust. Rotate baking sheet halfway through baking. For frying, heat oil to 350°F and fry 3-4 minutes per side. Dough can be made up to two days ahead and refrigerated. Empanadas freeze well; bake from frozen adding extra time.

Nutrition

Keywords: empanadas, beef empanadas, crispy empanadas, savory snacks, homemade empanadas, beef filling, easy recipe

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