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• What Is Beef Empanadas (Empanadas de Carne)?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Easy Beef Empanadas (Empanadas de Carne) Recipe

There’s something magical about pulling a tray of golden, flaky empanadas out of the oven, especially when they’re filled with a savory ground beef picadillo you made from scratch. These beef empanadas (empanadas de carne) are budget-friendly, freezer-friendly, and endlessly snackable, making them a fantastic recipe for feeding a crowd without breaking the bank.

What Is Beef Empanadas (Empanadas de Carne)?

Empanadas de carne are handheld pastries popular throughout Latin America and Spain, made by wrapping a buttery, flaky dough around a seasoned meat filling and then baking or frying until golden. Every region has its own spin, but the basic concept stays the same: a portable, savory pocket packed with flavor.

Tips for Cooking and Prepping

#1: Stretch your ground beef with a budget swap

If beef prices are high, mix half ground beef with half ground turkey or add an extra diced potato to the filling to stretch it further without sacrificing flavor.

#2: Let the filling cool completely before assembling

Warm filling will soften and tear the dough, making it hard to seal properly, so give the beef mixture time to cool fully before spooning it onto your empanada discs.

#3: Chill the assembled empanadas before baking

Popping the filled and sealed empanadas in the fridge for 30-60 minutes helps the butter in the dough firm back up, which means better sealing and less leaking in the oven.

#4: Use a tortilla press for uniform discs

If you don’t want to roll and cut dough with a cutter, dividing the dough into small balls and flattening them with a tortilla press gives you quick, evenly sized empanada rounds.

#5: Double the batch and freeze half

Since this recipe makes about 15 empanadas, it’s easy to double the dough and filling in one session and freeze half unbaked for a nearly effortless meal later.

Recipe Variations and Substitutes

This ground beef filling is easily adaptable: stir in raisins and green olives for a Cuban-style picadillo, add diced potatoes or carrots to bulk up the filling affordably, or swap in shredded cheese for a beef-and-cheese combo. You can also swap butter for a neutral oil in the dough if you want a lighter, slightly less rich pastry, and use store-bought empanada discs when you’re short on time.

Serving Suggestions

Serve these warm with the quick chimichurri sauce for dipping, or set out extra options like salsa, sour cream, or a simple hot sauce so everyone can customize their own. They also pair nicely with a light salad or a cup of soup to round out a full meal.

Storing, Make-Ahead, and Freezing Tips

Baked empanadas keep well in the fridge for up to 4 days in an airtight container and reheat nicely in the oven or air fryer to keep the crust crisp. For make-ahead convenience, assemble the empanadas, then freeze them unbaked on a tray before transferring to a freezer bag; bake straight from frozen, adding a few extra minutes to the bake time.

FAQs

Can I fry these empanadas instead of baking them?

Yes, this same dough and filling works well fried in hot oil until golden brown, just be sure the edges are sealed tightly so the filling doesn’t leak out during frying.

Can I make the dough ahead of time?

Absolutely, the dough can be made up to 1-2 days in advance and kept wrapped in the refrigerator until you’re ready to roll it out and fill it.

Why did my empanadas leak filling in the oven?

This usually happens when the filling is too warm, the discs weren’t sealed well, or the empanadas went straight into the oven without chilling first, so be sure to cool the filling and refrigerate assembled empanadas before baking.

What’s the best way to seal empanadas without a special tool?

Simply press the edges together with your fingers, then fold and twist small sections of the edge repeatedly around the empanada, or press a fork along the seam for an easy, secure seal.

Can I use store-bought dough to save time?

Yes, pre-made empanada or pie dough discs work great as a shortcut if you want to skip the homemade dough step while still enjoying the seasoned beef filling.

Easy Beef Empanadas (Empanadas de Carne) Recipe

Prep time: 60 min | Cook time: 20 min | Total time: 80 min | Servings: 15

Ingredients

For the Dough

• 3 cups all-purpose flour
• ¼ to ½ teaspoon salt
• 6 ounces (170 grams) unsalted butter, about 1 ½ sticks
• 1 egg
• ¼ to ½ cup water, adjust as needed

For the Beef Filling

• 4 tablespoons butter or oil
• 1 white onion, diced
• 2-3 garlic cloves, crushed
• 1 tablespoon dry oregano
• 2-3 teaspoons ground cumin
• 2 teaspoons annatto or achiote powder
• 1 lb ground beef
• Salt and pepper, to taste

For Assembly

• 1 egg, whisked (for egg wash)
• Quick chimichurri sauce, for serving

Instructions

1. Use a food processor to mix the flour and salt. Add the butter, cut into small chunks, and pulse until combined.
2. Add the egg and the water in small increments, continuing to pulse until a clumpy dough forms. To make the dough by hand, follow the same steps but mix using your hands instead of a food processor.
3. Split the dough into 2 large balls and flatten slightly into disk shapes. Use the dough right away, or refrigerate it for up to 1-2 days until ready to use.
4. Roll the dough out into a thin sheet and cut out round discs using a mold or small plate. Alternatively, form small individual dough balls and roll or press each one into a round shape (a tortilla press works well here).
5. Heat the butter in a large frying pan, then add the diced onion and crushed garlic. Cook until the onions are soft.
6. Add the oregano, ground cumin, annatto or achiote powder, and salt and pepper.
7. Add the ground beef and stir, cooking until fully browned. Taste and adjust seasoning as needed, then let the filling cool completely before using.
8. Place a generous spoonful of the beef filling in the center of each empanada disc.
9. Fold the discs over the filling and gently seal the edges with your fingers, then twist and fold the edges for a decorative seal. You can also press the edges with a fork for extra security.
10. If time allows, refrigerate the assembled empanadas for 30 minutes to an hour to help them seal better and prevent leaking; they can also be made a day ahead and baked just before serving.
11. Preheat the oven to 400°F (200°C) for medium empanadas, or 375°F (190°C) for smaller ones.
12. Arrange the empanadas on a baking sheet that’s lightly greased or lined with parchment paper.
13. Brush each empanada with the whisked egg wash for a golden finish.
14. Bake at 400°F for about 20 minutes, or until golden brown on top.
15. Serve warm on their own or with your favorite dipping sauce, like quick chimichurri.

For an even more budget-friendly version, mix in a diced potato or extra onion to stretch the beef filling further while keeping every empanada satisfying and flavorful.