This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Beef empanadas are savory pastries featuring a juicy ground beef filling, seasoned with cumin, smoked paprika, and green olives, all tucked inside flaky pie dough. Their golden, crispy exterior contrasts beautifully with the rich and flavorful filling. Perfect for appetizers, snacks, or even a light meal, this recipe captures the essence of comfort and convenience.
Table of Contents
- Why Make Beef Empanadas
- Everything You Need for Beef Empanadas
- How To Make Beef Empanadas Step by Step
- Easy Ingredient Swaps
- Meal Prep and Storage Tips
- The Origin of Empanadas
- Expert Tips for Perfect Empanadas
Why Make Beef Empanadas
- Quick weeknight solution: Beef empanadas come together in under an hour, combining savory flavors with quick prep and cook times.
- Perfect for picky eaters: The customizable filling ensures everyone’s preferences are covered, while the crispy dough is universally loved.
- A great make-ahead snack: These empanadas store easily, making them ideal for meal prep, packed lunches, or last-minute cravings.
- Versatile meal option: Serve them as appetizers, pair them with salad for a light dinner, or enjoy them on their own for a satisfying treat.
Everything You Need for Beef Empanadas
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 1/4 cup chopped green olives
- 1/4 cup chopped fresh parsley
- 2 packages refrigerated pie dough
- 1 egg, beaten (for egg wash)
The tomato paste adds a tangy depth to the beef mixture, while green olives provide a briny, vibrant contrast. These specific ingredients harmonize beautifully, creating a well-balanced savory filling.
How To Make Beef Empanadas Step by Step
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened — about 3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another minute to toast the spices.
- Add tomato paste and beef broth, stirring to combine. Simmer for 5 minutes until the mixture thickens slightly.
- Remove the skillet from heat and stir in the green olives and parsley. Allow the filling to cool completely before proceeding.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the refrigerated pie dough and use a round cutter (about 4-5 inches diameter) to cut circles.
- Place a spoonful of beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the empanadas with the beaten egg to ensure a golden finish.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving.
Easy Ingredient Swaps
If you’re out of ground beef, try ground turkey or chicken for a lighter option. These substitutions maintain the hearty texture but slightly alter the flavor profile.
Makes preparing dough for empanadas effortless — ideal for frequent bakers.
Perfect for searing and cooking the beef filling evenly — essential for this recipe.
No green olives on hand? Substitute with capers or sun-dried tomatoes for a similar salty kick. While parsley adds freshness, cilantro can also work as an herbaceous alternative.
You might also enjoy our beef and cheese empanadas.
Meal Prep and Storage Tips
Store leftover empanadas in an airtight container in the fridge for up to 3 days. To freeze, place unbaked empanadas on a tray until solid, then transfer to freezer bags; they’ll keep for up to 3 months.
For more ideas, check out our easy beef empanadas.
Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it may compromise the flaky texture of the pastry.
Looking for something similar? Try our how to make authentic colombian.
The Origin of Empanadas
Empanadas trace back to Spain and Portugal, where the concept of encasing flavorful fillings in dough originated. This portable pastry spread across Latin America, adapting to local ingredients and culinary traditions.
Beef empanadas are especially popular in Argentina, known for their robust meat culture and diverse seasoning blends. Their versatility and deeply satisfying flavors make them a global favorite.
Expert Tips for Perfect Empanadas
- Cool the filling completely before assembling — warm filling can make the dough soggy.
- Seal edges tightly to prevent leaks during baking; a light brush of water along the edge can help.
- Chill assembled empanadas for 10 minutes before baking to ensure a crisp crust.
- Don’t overcrowd the baking sheet; leave space between empanadas for even cooking and browning.
Beef Empanadas
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another minute to toast the spices.
- Add tomato paste and beef broth, stirring to combine. Simmer for 5 minutes until the mixture thickens slightly.
- Remove the skillet from heat and stir in green olives and parsley. Allow the filling to cool completely before proceeding.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the refrigerated pie dough and use a round cutter (about 4-5 inches in diameter) to cut circles.
- Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the empanadas with the beaten egg to ensure a golden finish.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
