Golden, Flaky, and So Damn Delicious: Let’s Make Beef Empanadas!

Hey there, friend! Come on in, pull up a stool, and let’s get our hands a little dusty with flour. Is there anything more universally comforting than the promise of a golden, flaky pastry, just waiting to be cracked open to reveal a steaming, savory filling? I’m talking, of course, about the glorious, handheld wonder that is the empanada.

Whether you’ve had them at a street fair, a family gathering, or you’re completely new to the magic, these little half-moons of joy are about to become your new kitchen superstar. They’re the ultimate crowd-pleaser, the perfect freezer-friendly meal prep, and honestly, one of the most satisfying things to make from scratch. The process of creating that tender, buttery dough, simmering a spiced filling until it’s rich and fragrant, and then crimping each one with love… it’s pure, unadulterated kitchen therapy.

Today, we’re diving headfirst into my ultimate recipe for Golden Beef Empanadas. We’re making the dough from scratch because, trust me, the difference in flavor and texture is absolutely worth it. The filling is a hearty, deeply flavorful mix of seasoned ground beef, sweet onions, and vibrant bell peppers, all wrapped up in a pastry that bakes up to a beautiful, shatteringly crisp golden brown. So, tie on that apron (messy is totally welcome here), and let’s create something unforgettable together.

The Empanada That Started It All

My love affair with empanadas began not in a fancy restaurant, but in my college best friend, Sofia’s, bustling kitchen. Her abuela, a formidable and wonderfully kind woman named Abuelita Maria, would visit every fall. The moment she arrived, the tiny apartment would transform. The air would grow thick with the scent of sautéing onions and cumin, and the counter would disappear under a blanket of flour.

I was initially just the eager taste-tester, but one afternoon, Abuelita Maria handed me a rolling pin and a ball of dough with a firm, smiling nod. My first attempts were… rustic. My circles were lopsided, and my crimping was more “desperate pinch” than “elegant braid.” But she just laughed, her eyes twinkling, and showed me her hands—the way they moved with a practiced, gentle confidence. “It’s not about perfect, mija,” she’d say. “It’s about the love you fold into the seal. That’s what makes them taste so good.” That day, covered in flour and laughing with my chosen family, I didn’t just learn how to make empanadas; I learned that the best food is always seasoned with stories and shared with love. This recipe is my homage to those afternoons.

Gathering Your Empanada Toolkit: The Ingredients

Let’s break down everything you’ll need. Don’t be intimidated by the list—it’s mostly pantry staples, and I’ve got plenty of substitution tips to make this work for you!

For the Homemade Dough (The Flaky Dream)

• 500g All-Purpose Flour: This is the backbone of our dough. I like to weigh it for accuracy, but if you’re using cups, fluff your flour, spoon it in, and level it off to avoid a tough dough. For a slightly more tender result, you can swap out 50g for cake flour.
• 150g Unsalted Butter (cold and cubed) or Ghee: Cold fat is the non-negotiable secret to a flaky pastry! As the butter melts in the oven, it creates steam, which pushes apart the layers of dough. Ghee is a fantastic option as it has a rich, nutty flavor and a high smoke point. For a dairy-free version, high-quality vegetable shortening or very cold coconut oil works too.
• 1 Large Egg: This adds richness, color, and helps bind our dough together beautifully.
• 150ml Warm Water: Warm (not hot!) water helps bring the dough together smoothly. If your dough feels too dry, add another tablespoon, one at a time.
• A Generous Pinch of Salt: Don’t skip this! It balances the flavor of the dough and makes the buttery notes sing.

For the Savory Beef Filling (The Flavor Bomb)

• 300g Ground Beef (80/20 blend is ideal): A little fat means a lot of flavor. You can use leaner beef, but you might want to add a tiny drizzle of olive oil to the pan. For a twist, ground lamb or even a plant-based ground “meat” works wonderfully here.
• 1 Small Onion, Finely Chopped: The sweet, aromatic base of our filling. Yellow or white onions are perfect.
• 1 Bell Pepper, Chopped: I love the color and slight sweetness of a red or yellow bell pepper, but green works just fine! This is your chance to add a pop of color.
• 1-2 Garlic Cloves, Minced: Because, well, garlic is life. Adjust to your love level.
• Salt & Freshly Cracked Black Pepper: Season with confidence! Taste as you go.
• Your Favorite Spices: This is where you make it yours! My go-to blend is 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano. A pinch of chili powder or a dash of Worcestershire sauce are also incredible additions.
• Optional: 1/2 cup Shredded Cheese: A sprinkle of melty cheese like mozzarella, Monterey Jack, or even a sharp cheddar takes these over the top. Fold it into the cooled filling.
• For the Egg Wash: 1 egg beaten with a tablespoon of water or milk. This is our magic potion for that deep, golden-brown, glossy finish.

Let’s Get Crafting: The Step-by-Step Magic

Ready to make some magic? I’ll walk you through every step. Put on some good music, and let’s turn these ingredients into something spectacular.

1. Create Your Dough. In a large bowl, whisk together the flour and salt. Add your cold, cubed butter. Now, using your fingertips, a pastry cutter, or even two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This is key for flakiness! In a small bowl, beat the egg with the warm water. Make a well in the center of your flour mixture and pour the wet ingredients in. Use a fork to gently stir until a shaggy dough forms. Chef’s Hack: Don’t overmix! We want to see those butter pieces.
2. Knead and Rest. Turn the dough out onto a lightly floured surface. Gently knead it just 4-5 times until it comes together into a smooth ball. Flatten it into a disc, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. Chef’s Insight: This rest period is non-negotiable. It allows the gluten to relax, making the dough easier to roll out, and it re-chills the butter, which is the secret to our flaky layers.
3. Cook the Filling. While the dough chills, let’s make the filling. In a large skillet over medium heat, sauté the chopped onion and bell pepper until they’re soft and fragrant, about 5-7 minutes. Add the minced garlic and cook for another minute until heavenly. Add the ground beef, breaking it up with a spoon, and cook until it’s no longer pink. Now, stir in your spices, salt, and pepper. Let it simmer for a few minutes to let the flavors marry. Important Step: Transfer the filling to a bowl and let it cool completely. A hot filling will melt the butter in your dough and make it a nightmare to work with.
4. Roll and Cut. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Take your rested dough and divide it into two halves (this makes it easier to manage). On a floured surface, roll one half out to about 1/8-inch thickness. Use a round cutter (a bowl about 5-6 inches in diameter works perfectly) to cut out as many circles as you can. Re-roll the scraps and repeat.
5. Fill and Seal. Place a heaping tablespoon (or two!) of the cooled filling onto one half of each dough circle, leaving a border. If you’re using cheese, add a little sprinkle now. Fold the other half of the dough over the filling to create a half-moon shape. Now, for the signature seal! Press the edges together firmly, then use a fork to crimp them shut. This not only looks adorable but ensures no delicious juices escape during baking. Chef’s Tip: If your edges aren’t sticking, you can brush them lightly with a little water or egg wash before pressing them together.
6. Bake to Golden Perfection. Place your beautifully crafted empanadas on the prepared baking sheet. Give them a little space to breathe. Brush the tops generously with the egg wash—this is what gives them that professional, bakery-style shine and color. Bake for 20-25 minutes, or until the dough is fully cooked through and they are a deep, glorious golden brown. You might want to rotate the pan halfway through for even browning.
7. The Hardest Part: Let Them Rest! As soon as you pull them out of the oven, the temptation to bite into one immediately will be overwhelming. Resist! Let them cool on the pan for at least 5-10 minutes. The filling is like a little lava pocket, and this rest allows it to set slightly, saving your taste buds and making them easier to handle.

How to Serve Up These Golden Beauties

Presentation is part of the fun! I love piling these empanadas high on a big wooden board or a beautiful platter, letting their golden crusts shine. They are a meal all on their own, but a couple of dipping sauces take them to a whole new level. My absolute must-have is a vibrant, herby chimichurri sauce—the bright, tangy flavor cuts through the richness of the beef perfectly. A simple salsa, a creamy avocado crema, or even a spicy sriracha mayo are all fantastic options. Serve them with a simple side salad for a complete, utterly satisfying meal.

Make It Your Own: Delicious Recipe Variations

The beauty of an empanada is its versatility! Once you’ve mastered the basic dough and technique, the filling world is your oyster. Here are a few of my favorite twists:

• Chicken & Corn: Swap the beef for shredded cooked chicken mixed with sweet corn, green onions, and a touch of cream cheese.
• Spicy Chorizo & Potato: Use a mix of ground beef and Mexican chorizo, and add some finely diced, cooked potatoes for a hearty, spicy kick.
• Caprese-Style (Vegetarian): Fill with small mozzarella pearls, halved cherry tomatoes, and fresh basil leaves. Brush with olive oil and sprinkle with flaky sea salt before baking.
• Breakfast Empanadas: Scrambled eggs, crispy bacon or sautéed chorizo, and a bit of cheese. Perfect for brunch or a make-ahead breakfast!
• Gluten-Free Swap: Use a 1:1 gluten-free all-purpose flour blend for the dough. You may need to add a touch more water to bring it together.

A Few More Thoughts From My Kitchen to Yours

This recipe has evolved so much since my first lopsided attempts in Sofia’s kitchen. I’ve learned that a confident, slightly messy crimp with a fork is just as charming as a perfect braid. I’ve also become a huge advocate for the freezer method—these are a lifesaver on busy nights! After you assemble the empanadas, instead of baking, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. You can bake them straight from frozen; just add 5-10 extra minutes to the baking time.

My biggest kitchen disaster? I once, in a rush, used a filling that was still warm. The butter in the dough melted before it even hit the oven, and I ended up with a delicious-but-leaky puddle of beef and pastry soup. It was a delicious lesson in patience! So, I’ll say it again: let that filling cool. Your future, perfectly golden empanadas will thank you.

Your Empanada Questions, Answered!

Let’s tackle some common questions to make sure your empanada journey is smooth sailing.

Q: My dough is too dry and crumbly. What did I do wrong?
A: This usually means you need a bit more hydration. All flours are a little different! Next time, try adding the water one tablespoon at a time until the dough just comes together. For your current batch, try sprinkling a few drops of water over the crumbly parts and kneading gently until it holds.

Q: Can I fry these instead of baking them?
A: Absolutely! Frying gives you a different, but equally delicious, texture—crispy and rich. Heat about 2 inches of a neutral oil (like canola or vegetable) in a heavy pot to 350°F (175°C). Fry the empanadas in batches for 2-3 minutes per side, until deep golden brown. Drain on a wire rack set over a paper towel.

Q: My filling leaked out during baking. How do I prevent that?
A: Leaking is usually a sealing issue! Make sure you’re pressing the edges together very firmly and getting a good crimp with the fork. Also, ensure your filling isn’t too wet. If your beef mixture seems juicy, let it drain in a colander for a few minutes after cooking. And, the golden rule: a cool filling is a well-behaved filling!

Q: How long do leftovers last, and how do I reheat them?
A> Stored in an airtight container in the fridge, they’ll be delicious for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven (at 350°F for about 10 minutes) or an air fryer to bring back the crispness. The microwave will work in a pinch, but it will make the pastry soft.

Golden Beef Empanadas : Homemade Dough & Savory Filling

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• Author: OliviaBennett

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Description

Golden Beef Empanadas

Crispy, flaky, and packed with savory beef goodness — perfect for parties, meal prep, or a cozy dinner.

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Ingredients

Scale 1x2x3x

Dough (Flaky Magic)

• 500 g (about 4 cups) all-purpose flour

• 150 g (⅔ cup) cold unsalted butter, cubed (or ghee)

• 1 large egg

• 150 ml warm water (about ⅔ cup)

• Pinch of salt

Beef Filling (Flavor Bomb)

• 300 g ground beef (80/20 is ideal)

• 1 small onion, finely chopped

• 1 bell pepper, chopped (any color)

• 1–2 garlic cloves, minced

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• Salt & freshly cracked black pepper, to taste

• Optional: ½ cup shredded cheese (mozzarella, Monterey Jack, or cheddar)

Egg Wash

• 1 egg beaten with 1 tbsp water or milk

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Instructions

1. Make the Dough

1. In a large bowl, whisk flour and salt.

2. Add cold cubed butter; work it in with fingertips, a pastry cutter, or forks until mixture resembles coarse crumbs with pea-sized butter pieces.

3. In a small bowl, beat egg with warm water. Make a well in the flour mixture and pour in wet ingredients. Stir gently with a fork until a shaggy dough forms.

4. Turn dough onto floured surface; knead gently 4–5 times until smooth. Flatten into a disc, wrap in plastic, and chill 30 min.

2. Cook the Filling

1. In a skillet over medium heat, sauté onion and bell pepper 5–7 min until soft.

2. Add garlic; cook 1 min.

3. Add ground beef, breaking it up as it cooks. Cook until no longer pink.

4. Stir in cumin, paprika, oregano, salt, and pepper. Simmer 2–3 min.

5. Transfer to a bowl; let cool completely. Fold in cheese if using.

3. Roll and Cut

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Divide dough in half. Roll one half to 1/8-inch thick.

3. Use a 5–6 inch round cutter (or bowl) to cut circles. Re-roll scraps as needed.

4. Fill and Seal

1. Spoon a heaping 1–2 tbsp of cooled filling onto one half of each circle.

2. Fold over to create a half-moon.

3. Press edges firmly; crimp with a fork to seal.

5. Bake to Golden Perfection

1. Place empanadas on the baking sheet; brush tops with egg wash.

2. Bake 20–25 min until golden brown. Rotate halfway if needed.

3. Let rest 5–10 min before serving.

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Serving Suggestions

• Serve on a platter with chimichurri, salsa, avocado crema, or sriracha mayo.

• Pair with a simple green salad for a complete meal.

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Variations

• Chicken & Corn: Shredded chicken + corn + green onions + cream cheese.

• Spicy Chorizo & Potato: Ground beef + chorizo + diced, cooked potatoes.

• Caprese (Vegetarian): Mozzarella + cherry tomatoes + basil.

• Breakfast Empanadas: Scrambled eggs + bacon or chorizo + cheese.

• Gluten-Free: Use a 1:1 gluten-free flour blend; add extra water if needed.

Notes

• Dough too dry? Add water 1 tbsp at a time until it comes together.

• Fry instead of bake? Heat 2 inches oil at 350°F (175°C), fry 2–3 min per side, drain.

• Leaky filling? Seal edges firmly, ensure filling is cool, and drain excess juices.

• Make-ahead: Assemble, freeze on a tray until solid, then transfer to a bag. Bake from frozen, adding 5–10 min.

Nutritional Information*

*This is an estimated nutritional breakdown per empanada (based on a yield of 10, without extra cheese).

• Calories: ~250 kcal
• Fat: 12g
• Carbohydrates: 22g
• Protein: 10g

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: ~55 minutes | Servings: About 10 empanadas

Final Thoughts: More Than Just a Meal

Well, my friend, there you have it. From a humble ball of dough to a tray of golden, flaky masterpieces, you’ve just created something truly special. I hope the process was as therapeutic for you as it is for me—the rhythmic rolling, the mindful filling, the satisfying crimp of each seal. These empanadas are so much more than just a convenient handheld meal; they are a testament to the joy of making something with your own hands.

As you bite through that crisp shell into the savory, spiced beef filling, I hope you feel a immense sense of pride. You didn’t just follow a recipe; you created an experience. You folded patience and care into every single one.

Remember, this isn’t the end—it’s just the beginning of your empanada adventures. Take this recipe and make it your own. Experiment with the fillings, play with the spices, and don’t be afraid of a little flour on your nose. The best kitchens are the ones filled with laughter and a happy, delicious mess.

So, whether you’re serving these up for a hungry crowd, stashing them in the freezer for a rainy day, or simply treating yourself, you’re now part of a wonderful tradition. It’s a tradition I’m so grateful Abuelita Maria shared with me, and one I’m honored to now share with you.