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• What Is a Beef Empanada?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Beef Empanada Recipe

If you’re looking for a fun, handheld dinner that the whole family will actually get excited about, these beef empanadas are it. They come together with just a handful of affordable ingredients and store-bought pie crust, so you get all the flaky, cheesy, savory goodness without spending all evening in the kitchen.

What Is a Beef Empanada?

Empanadas are stuffed pastries found in cuisines across Latin America and Spain, typically filled with seasoned meat, cheese, or vegetables and either baked or fried until golden. The name comes from the Spanish word “empanar,” which means to wrap or coat in bread or pastry.

Tips for Cooking and Prepping

#1: Use store-bought pie crust to save time and money

Refrigerated pie crusts are a budget-friendly shortcut that skip the need for special empanada dough, and they crisp up beautifully in the oven.

#2: Stretch the ground beef further

Because the filling is portioned in small spoonfuls, just half a pound of ground beef fills a whole batch of empanadas, making this one of the more affordable ways to feed a family with ground beef.

#3: Don’t overfill the dough circles

Stick to about 2 tablespoons of filling per circle so you can fully seal the edges without the filling leaking out and burning on the baking sheet.

#4: Seal edges well with a fork

Press firmly along the curved edge with the tines of a fork to lock in the filling and create that classic crimped empanada look.

#5: Reuse the dough scraps

Instead of tossing leftover pie crust bits, gather them, roll them out again, and cut a few extra circles so nothing goes to waste.

#6: Swap pimentos for what you have on hand

If diced pimentos aren’t in your pantry, diced roasted red peppers work just as well and are often cheaper per ounce.

Recipe Variations and Substitutes

This filling is easy to customize based on what’s in your fridge or pantry. Ground turkey or chicken can stand in for beef, pepper jack or Monterey Jack cheese can replace the cheddar, and you can dial the chili powder up or down depending on how much spice your family likes.

Serving Suggestions

These empanadas are hearty enough to be dinner on their own, especially served with HERDEZ™ Traditional Guacamole for dipping. Add a simple side of Mexican rice, black beans, or a crisp green salad to round out the meal.

Storing, Make-Ahead, and Freezing Tips

Baked empanadas keep well in the fridge for a few days and reheat nicely in the oven or air fryer so they stay crispy. You can also assemble them ahead of time and freeze them unbaked, then bake straight from frozen with a few extra minutes added to the cook time.

FAQs

Can I fry these instead of baking them?

Yes, you can shallow fry the assembled empanadas in oil over medium heat for a couple of minutes per side until golden brown, though baking is a lighter and less messy option.

Can I make beef empanadas ahead of time?

Absolutely. Assemble the empanadas, arrange them on a baking sheet, and refrigerate for up to a day before baking, or freeze them unbaked for longer storage.

How do I keep the filling from leaking out?

Make sure the edges of the dough are dry before sealing, don’t overfill the circles, and crimp firmly with a fork all the way around to create a tight seal.

What can I use instead of pie crust?

If you can’t find refrigerated pie crust, puff pastry or premade empanada discs sold in the frozen section work well too, though baking times may vary slightly.

How spicy are these empanadas?

As written, they have a mild to medium warmth from the chili powder and green chiles, but you can reduce the chili powder or use mild green chiles for a kid-friendly version.

Beef Empanada Recipe

Prep time: 5 min | Cook time: 25 min | Total time: 30 min | Servings: 4

Ingredients

For the Filling

• 1/2 pound ground beef
• 1/4 onion, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (or chipotle chili powder)
• 1/2 teaspoon salt
• 4 ounces diced green chiles
• 4 ounces diced pimento peppers
• 2 tablespoons tomato paste
• 1/2 cup shredded sharp cheddar cheese (or Mexican blend)

For Assembly

• 2 refrigerated pie crusts
• 1 egg, whisked

For Serving

• HERDEZ™ Traditional Guacamole

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper.
2. Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. If desired, combine scraps, roll out, and cut again.
3. In a skillet over medium-high heat, brown the ground beef.
4. Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
5. Stir in tomato paste, followed by the cheese. Remove from heat.
6. Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
7. Fold dough over and use a fork to seal the dough all along the curved edge.
8. Arrange in a single layer, not touching, on the prepared baking sheet. Brush empanadas with egg wash.
9. Bake for 10 minutes or until golden brown.
10. Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!

For extra heat, use chipotle chili powder or add a diced jalapeño to the filling. Leftover pie crust scraps can be rerolled to make a few bonus mini empanadas.