Beef empanadas are a delicious and satisfying dish that combines flaky pastry with a flavorful filling of seasoned beef, chorizo, and vegetables. These savory treats are perfect for parties, family gatherings, or a cozy night in. Whether you enjoy them as a meal or a snack, beef empanadas are sure to impress.
Why Make This Recipe
Making beef empanadas from scratch allows you to enjoy fresh flavors and the comforting experience of homemade food. The combination of spices, savory meat, and a buttery crust makes every bite delightful. Plus, you can customize the filling to suit your tastes, making it a versatile dish that everyone can enjoy.
How to Make Beef Empanadas
Ingredients:
For the Dough:
- 2 1/2 cups plain/all-purpose flour
- 175g / 12 tbsp cold unsalted butter (cut into 1 cm / 1/2″ cubes)
- 1 tsp cooking/kosher salt
- 1 egg yolk
- 1/2 cup warm milk (full fat, heated for 30 seconds in the microwave)
- 1 1/2 tbsp olive oil
For the Filling:
- 1/2 onion (finely chopped)
- 1 garlic clove (minced)
- 300g/10 oz beef mince (ground beef)
- 120g/4 oz chorizo
- 2 tsp tomato paste
- 1 tsp fresh thyme (finely chopped)
- 1/2 tsp EACH dried oregano, cumin, paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cooking/kosher salt
- 3/4 cup chicken stock/broth (low sodium)
- 1/2 cup tomato passata (or US tomato sauce/crushed tomato)
- 150g/5 oz potato (peeled and cut into 8mm/1/3″ cubes, about 1 cup)
- 1/3 cup green onion (finely sliced)
- 2 hard-boiled eggs (cooked for 9 minutes)
- 1/4 cup green olives (roughly chopped)
- 2 eggs (separated—yolks whisked for sealing and brushing pastry)
For Serving:
- Empanada sauce
- Other options: ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip
Directions:
Empanada Filling:
- In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic; cook until soft.
- Add beef mince and chorizo to the pan. Cook until browned.
- Stir in tomato paste, thyme, oregano, cumin, paprika, cayenne pepper, and salt.
- Add chicken stock and passata, then incorporate potatoes. Cook until potatoes soften.
- Mix in green onions, hard-boiled eggs, and green olives. Remove from heat to cool.
Empanada Shortcrust Pastry:
- In a bowl, mix flour and salt. Add cold butter and rub it into the flour until it resembles crumbs.
- In a separate bowl, whisk the warm milk, egg yolk, and olive oil together.
- Pour the wet mixture into the flour mixture and mix until a dough forms. Chill for 30 minutes.
Make Empanadas:
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut circles using a cutter.
- Place a spoonful of the filling in the center of each circle. Fold over and seal the edges with egg yolk.
- Brush the tops with the remaining egg yolk and bake for 25-30 minutes or until golden brown.
How to Serve Beef Empanadas
Serve beef empanadas warm with your choice of dipping sauce. They pair well with ketchup, salsa, or a spicy sauce for an extra kick. Enjoy them as an appetizer or a main course alongside a fresh salad.
How to Store Beef Empanadas
If you have leftover empanadas, let them cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can also freeze them before baking. To reheat, bake from frozen at 375°F (190°C) for about 25-30 minutes.
Tips to Make Beef Empanadas
- Make sure your butter is very cold for a flaky crust.
- Don’t overfill the empanadas to avoid bursting during baking.
- Feel free to add more vegetables or change the spices in the filling according to your preferences.
Variations
You can easily adapt this recipe by using chicken, pork, or lentils instead of beef. Adding different veggies, like bell peppers or corn, can also create a new flavor profile.
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days.
2. Can I bake empanadas instead of frying them?
Yes, baking is a healthier option. The empanadas will become golden and crispy in the oven.
3. How do I know when the empanadas are done?
Empanadas are ready when they are golden brown on the outside. The baking time may vary based on the oven, so keep an eye on them.
Beef Empanadas
Ingredients
For the Dough
- 2 ½ cups plain/all-purpose flour
- 175 g cold unsalted butter (cut into 1 cm / 1/2″ cubes)
- 1 tsp cooking/kosher salt
- 1 unit egg yolk
- ½ cup warm milk (full fat, heated for 30 seconds in the microwave)
- 1 ½ tbsp olive oil
For the Filling
- ½ unit onion (finely chopped)
- 1 clove garlic (minced)
- 300 g beef mince (ground beef)
- 120 g chorizo
- 2 tsp tomato paste
- 1 tsp fresh thyme (finely chopped)
- ½ tsp dried oregano
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp cooking/kosher salt
- ¾ cup chicken stock/broth (low sodium)
- ½ cup tomato passata (or US tomato sauce/crushed tomato)
- 150 g potato (peeled and cut into 8mm/1/3″ cubes, about 1 cup)
- ⅓ cup green onion (finely sliced)
- 2 unit hard-boiled eggs (cooked for 9 minutes)
- ¼ cup green olives (roughly chopped)
- 2 unit eggs (separated—yolks whisked for sealing and brushing pastry)
For Serving
- Empanada sauce Other options: ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip
Instructions
Empanada Filling
- In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic; cook until soft.
- Add beef mince and chorizo to the pan. Cook until browned.
- Stir in tomato paste, thyme, oregano, cumin, paprika, cayenne pepper, and salt.
- Add chicken stock and passata, then incorporate potatoes. Cook until potatoes soften.
- Mix in green onions, hard-boiled eggs, and green olives. Remove from heat to cool.
Empanada Shortcrust Pastry
- In a bowl, mix flour and salt. Add cold butter and rub it into the flour until it resembles crumbs.
- In a separate bowl, whisk the warm milk, egg yolk, and olive oil together.
- Pour the wet mixture into the flour mixture and mix until a dough forms. Chill for 30 minutes.
Make Empanadas
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut circles using a cutter.
- Place a spoonful of the filling in the center of each circle. Fold over and seal the edges with egg yolk.
- Brush the tops with the remaining egg yolk and bake for 25-30 minutes or until golden brown.
