So here I was, standing in my kitchen one evening, really craving something new. Not just another “let’s microwave this” kind of meal. Nope. I wanted comfort food that comes wrapped in its own little pocket. That’s when my brain lit up – empanada recipe! Yeah, the flaky, beefy kind that makes your whole house smell like a festival. I mean let’s be honest, most of us love anything wrapped in dough. By the way, if quick meals are up your alley, you should peek at this 10-minute round steak recipe or make time for a wicked 15-minute lo mein recipe. Anyway, this post is for every hungry person who’s got a pan, a pack of ground beef, and the urge to whip up something genuinely satisfying. 
Table of Contents
How to Make Beef Empanadas
Honestly, I can’t count how many times I’ve been too lazy to make a fancy dinner and just gone straight for beef empanadas. You want my honest advice? Don’t fuss about perfection. You’re not serving this in a five-star restaurant. All you need is some ground beef, onions, spices, and a little patience (which, trust me, can be hard). Sauté the beef until it’s nicely crumbly, toss in chopped onions and garlic, season with a little cumin, smoked paprika, maybe a dash of oregano if that’s your vibe.
Once your filling’s cooked, let it cool down a bit. Here’s where the impatience bites – I always want to stuff right away, but the dough shrinks if the filling’s hot. Spoon the filling onto dough circles, fold, press the edges with a fork, and bake or fry till golden. Some folks swear by baking and some love them crispy from the oil – honestly, both are good and I flip-flop every time.
A quick egg wash on top before baking gives them that irresistible shine. Smells will blast through your place. Dogs, kids, neighbors will drift toward your kitchen like cartoon characters on a scent trail.
“These empanadas turned out perfect the first try. My picky boyfriend devoured six in one sitting and asked for more the next day!” – Marisol S.
What is an Empanada?
So, you ever bite into something and think, “Geez, who came up with this genius idea?” Empanadas are basically pockets of dough stuffed with everything you crave. Beef is the classic, but folks use chicken, veggies, even sweet stuff. They first showed up in Spain, then traveled everywhere – Latin America, the Philippines, Caribbean… you name it.
Empanadas mean “enbreaded” or “wrapped in bread.” Which is a little misleading since it’s really a pastry, not white sandwich bread. Every region gives its own spin. Argentine ones tend to be big, packed with boiled egg and olives. Mexican empanadas crank up the spice and keep them snack-sized. Filipino versions are bright orange and sweetish.
(Oh, and don’t get me started on the endless debates about whether to bake or fry. I say, life’s too short to argue over that.) In the end, they all have the same job: deliver big flavor, hot dough, and pure joy straight to your face.
Expert Tips
Let’s get real, the difference between an “OK” empanada recipe and one that brings the house down is all in the details.
First, let the beef filling cool before you stuff the dough. If it’s too warm, it’ll steam, sog up the insides, and the seal pops open. Nothing messier than beef lava.
Don’t ever over-fill. I still remember the mess of my first attempt. A teaspoon or two goes a long way. Close the empanadas properly – run a bit of water along the edges, and then press with a fork, because nobody wants filling explosions in the oven.
Try adding some chopped green olives or a handful of shredded cheese for sorts of surprise flavors. Not traditional? Maybe not. But dang if it doesn’t taste good. Tastes are what count!
If you’ve got time, chill the assembled empanadas for 10 minutes before baking. This seriously helps with that golden flaky crust.
Be creative, not stressed. And if by some miracle you make more than you can eat (hasn’t happened in my house yet), they freeze like a dream.
What Type of Premade Dough Can I Use for Beef Empanadas?
Okay, confession: I don’t make dough from scratch every time. Store-bought dough is my secret weapon. You want something that holds together but still flakes when baked.
Honestly, the ready-made “empanada dough” in the Latin aisle is foolproof. They’re pre-cut, so it’s just fill-and-go. No stress about rolling perfect circles. Can’t find it? Use refrigerated pie crust in a pinch. Biscuit dough? Sure, it’ll be more pillowy. Puff pastry works if you’re feeling dramatic, but it’ll puff (obviously) and turn into more of a hand-pie.
Out of everything I’ve tried, pie crust tastes closet to homemade but cuts down on work. Use what you can find. Trader Joe’s, Walmart, whatever you have. Just let it soften a bit before rolling, otherwise it’ll crack when you fold.
I’ve rushed things before and paid the price. Nobody likes patchwork empanadas, but we eat them anyway! Empanada recipe is flexible. You don’t want to fight your dough – just let it work for you.
Can I Make These Ground Beef Empanadas Ahead of Time?
Big yes on this one. You can prep the filling up to two days in advance. Actually, the flavors get even better overnight in the fridge. Then assemble and bake right before eating. Or freeze them unbaked (separated by parchment paper, otherwise they fuse together and you’ll be hacking them apart with a knife – ask me how I know).
Bake straight from frozen, just add a few minutes to the oven time. They come out piping hot, all crispy edges and juicy middle. Honestly, sometimes I think they’re better this way.
I even make a stash on lazy Sundays so weeknight me can grab golden, gooey empanadas with zero effort. Pair with tasty things like Arroz con leche recipe for a simple finish, or go wild with some Buttery garlic green beans recipe for dinner.
Any leftovers can be reheated in the toaster oven. Cold from the fridge? Not so much. Trust me, the crust goes weird.
Empanadas are the dish that keeps on giving: party snacks, main meals, midnight munchies… all covered.
Serving Suggestions
- Top with a little salsa or chimichurri for extra punch.
- Try dipping in sour cream or cheese sauce for a wild twist.
- Empanada recipe is perfect alongside a fresh salad or beans.
- Sneak a side of Best Mexican fruit salad recipe in there for a sweet finish.
Common Questions
Q: Can I freeze beef empanadas before baking?
A: Yep! Lay them on a tray so they don’t stick, then transfer to a bag. Bake them right from frozen.
Q: Do I have to use egg wash?
A: Totally optional, but it gives the best shiny, irresistible golden color.
Q: Can I make vegetarian versions with this empanada recipe?
A: Absolutely. Swap the beef with beans, roasted veg, or even cheese. Go wild.
Q: How do I keep the edges from popping open?
A: Don’t over-stuff and use a bit of water along the edge before pressing. If you skip this, you’ll have hot beef everywhere.
Q: Which dipping sauces go best with beef empanadas?
A: Salsa, chimichurri, even spicy ketchup if you’re feeling wild.
Give These a Whirl – You Won’t Regret It
If you’re on the fence about trying this empanada recipe, jump already! This is hearty, craveable food you can actually pull off on a Tuesday night. If you’re obsessed with dough-wrapped stuff, you’ll love classic dishes like these Beef Empanadas – Homemade Mexican Empanadas with Beef … or see different takes on How to Make Empanadas – Handle the Heat and even an Easy Beef Empanada Recipe with Pie Crust. Remember, good food doesn’t have to be complicated. Just go for it, and let me know if your house ends up smelling like a fairground snack cart too. 
Beef Empanadas
Ingredients
For the filling
- 1 lb ground beef Can be substituted with beans or vegetables for vegetarian options.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano Optional, add according to preference.
For the crust
- 1 package empanada dough Store-bought dough is recommended; can also use pie crust or puff pastry.
For the egg wash
- 1 large egg Beaten egg for brushing on top of empanadas.
Instructions
Preparation
- In a skillet, sauté the ground beef over medium heat until crumbly and browned.
- Add chopped onions and minced garlic, and cook until onions are soft.
- Season with cumin, smoked paprika, and oregano. Mix well and let the filling cool.
Assembly
- Preheat the oven to 375°F (190°C).
- Roll out dough circles and spoon a small amount of the cooled beef filling onto the center.
- Fold the dough over to create a pocket and press the edges with a fork to seal.
- Place empanadas on a baking sheet and brush the tops with beaten egg.
Cooking
- Bake in the preheated oven for 20 minutes or until golden brown.
