Easy Beef Empanadas
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This easy homemade empanada recipe delivers big flavor in a crisp, golden package. With a cheesy beef filling and store-bought wrappers, they come together in no time.
Empanadas! Just the name sounds festive. This empanada recipe is inspired by the savory turnovers popular across Spain and Latin America, traditionally filled with beef, cheese, chicken, or veggies. Baked or fried until golden, they’re the ultimate finger food. The name comes from the Spanish verb empanar, meaning “to wrap or coat in bread,” which pretty much sums them up.
Traditional empanadas are made with homemade dough, but I use store-bought empanada wrappers, found in the freezer aisle of most supermarkets. They make this beef empanada recipe a breeze to whip up in under an hour.
If you’re cooking with kids, let them help with the wrapping—it’s fun! This recipe yields 10 to 12 empanadas, perfect for a quick dinner or an easy appetizer. If you’ve got a crowd, go ahead and double the batch.
Looking for something to serve on the side? Try grilled Mexican street corn, guacamole, or a simple black bean salad with lime vinaigrette. And if you’re a dipper, salsa makes a great accompaniment!
“OMG, just made these for some hikers coming down from the mountain and they were devoured!”
What You’ll Need To Make Beef Empanadas
- Ground Beef: The base of the filling; 85% lean ensures the meat is tender but not overly greasy.
- Shallot And Garlic: The aromatic base of the filling.
- Tomato Paste: Concentrates the filling’s flavor, adding richness and a slight tanginess.
- Cumin And Chili Powder: Lend warmth and a smoky spice.
- Shredded Mexican Blend Cheese: A great melting cheese, ideal for quesadillas, nachos, tacos, and, of course, empanadas.
- Fresh Cilantro: Adds fresh herbal flavor.
- Egg: Acts as a glue to seal the empanadas before baking.
- Empanada Dough: Forms the exterior, encasing the filling (see photo and note below).
- Jump to the printable recipe for precise measurements
When making empanadas, it’s important to choose the right type of wrapper for your preferred cooking method. Goya sells three different kinds of empanada wrappers: Empanada Dough for Frying, Empanada Dough for Baking, and Empanada Dough-Puff Pastry for Baking.
Be sure to get the puff pastry version for baking, as pictured below. If you can’t find them, opt for frozen puff pastry (like Pepperidge Farm). You can also use standard pie dough, but puff pastry will be flakier.
EMpanada Recipe Step-by-Step Instructions
Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper.
In a nonstick skillet over medium heat, heat the oil until shimmering. Add the beef, shallot, garlic, tomato paste, cumin, chili powder, and salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Cooking the spices with the beef allows their flavors to bloom, making the filling more aromatic and flavorful. Add the water and cook for 1 minute more.
Transfer the mixture to a bowl and let cool to room temperature, about 30 minutes (chill in the fridge to speed it up). It’s important to let the mixture cool; cooling it completely before assembling prevents the pastry from softening too much, which can make it difficult to handle.
Once the filling is cooled, stir in the cheese and cilantro.
Working with one piece of dough at a time, place about 1½ tablespoons of the filling in the center and brush the edges with the egg wash. Be careful not to overfill—too much filling can make sealing difficult and may cause the empanada to burst open while baking.
Fold over to seal. Starting at one end of the pastry, use your fingers to pinch the pastry.
Pinch and twist the edges into a rope-like pattern. This traditional “repulgue” technique (repulgue translates to “stitch” in Spanish) not only looks great but also ensures a tight seal, preventing leaks during baking. If you find this technique challenging, you can use a fork to crimp the edges instead.
Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
Bake for 15 to 17 minutes, until puffed, golden brown, and flaky. Let cool for about 10 minutes, then serve. The empanadas can be assembled and refrigerated up to 1 day ahead of time before baking. They can also be frozen for up to 3 months.
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Beef Empanadas
Flaky, cheesy, and packed with a savory filling, beef empanadas are perfect for a snack or a meal, and loved by both kids and grown-ups alike!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 6 ounces 85% lean ground beef
- 3 tablespoons minced shallot, from 1 shallot
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 2 tablespoons water
- ¾ cup shredded Mexican blend cheese
- 1 tablespoon minced fresh cilantro
- 1 large egg, beaten
- 1 package Empanada Dough-Puff Pastry for Baking, thawed but cold
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
- In a medium nonstick skillet over medium heat, heat the oil until shimmering. Add the beef, shallot, garlic, tomato paste, cumin, chili powder, and salt. Cook, stirring with a wooden spoon to break up the meat, until the beef is no longer pink, about 3 minutes. Add the water and cook for 1 minute more. Transfer the mixture to a bowl and let cool to room temperature, about 30 minutes (speed this up in the refrigerator if necessary).
- Once the filling is cooled, stir in the cheese and cilantro.
- Working with one piece of dough at a time, place about 1½ tablespoons of the filling in the center of the dough. Brush the edges of the dough with the beaten egg, and then fold over to seal. Starting at one end of the pastry, use your fingers to pinch and twist the edge of the pastry into a small rope-like shape. Continue to pinch and twist the edge of the pastry, working your way around the empanada until you reach the other end. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 15 to 17 minutes, until puffed, golden brown, and flaky. Let cool for about 10 minutes, then serve.
- Make-Ahead/Freezing Instructions: The empanadas can be assembled and refrigerated up to 1 day ahead of time before baking. They can also be frozen for up to 3 months. To freeze empanadas before baking, first assemble the empanadas and then lay them on a parchment-lined baking sheet without overlapping. Freeze for 1 to 2 hours, then transfer to freezer bags and store for up to three months. When ready to bake, you can cook them straight from the freezer, just add a few extra minutes to the baking time. If you're freezing already baked empanadas, ensure they're fully cooled, then follow the same freezing process. When you're ready to enjoy, reheat them in the oven until warmed through; no need to thaw.
Pair with
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 empanada
- Calories: 185
- Fat: 13 g
- Saturated fat: 4 g
- Carbohydrates: 10 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 6 g
- Sodium: 125 mg
- Cholesterol: 32 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Is there a substitute for the egg to seal the dough? Would milk work?
Sure, milk will work. Enjoy!
Where did you find the Goya puff pastry locally?
Thank you,
Heidi
Hi Heidi, I believe I got it either at Giant or Wegmans. Hope you enjoy if you make them!
I haven’t been able to find them. What size are the circles?
Hi Heidi, they are 5 inches.
FANTASTIC!!! I regret not doubling this recipe, they were soooo good!!!
This looks like the best recipe I’ve found for beef empanadas so far. Unfortunately the one thing I am missing is the tomato paste. Guess I’m headed to the store! Thank you for the recipe!