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This Authentic Beef Empanadas Recipe | How To Make In Easiest Ways! delivers a flaky, buttery dough wrapped around a perfectly seasoned beef filling. The combination of smoked paprika, ground cumin, and green olives (optional) gives the filling a warm and savory profile that feels like a hug in every bite. With simple techniques and pantry-friendly ingredients, this recipe makes it easy to create a Latin-inspired classic in your own kitchen.
Table of Contents
- Why This Authentic Beef Empanadas Recipe Works
- Ingredients You’ll Need
- Step-by-Step Instructions
- Storage and Reheating Tips
- Common Mistakes to Avoid
- FAQ About Empanadas
- Ingredient Swaps and Options
Why This Authentic Beef Empanadas Recipe Works
- Effortless dough preparation makes it accessible for home cooks. Using cubed butter and ice water ensures a flaky crust every time without requiring advanced pastry skills.
- The beef filling is deeply flavorful and customizable. Spices like cumin and smoked paprika bring depth, while tomato paste and beef broth create a rich, saucy texture.
- Perfect for meal prep or gatherings. These empanadas can be frozen and reheated, making them a versatile choice for busy schedules or entertaining guests.
- Simple yet authentic flavors. Every bite captures the essence of classic Latin beef empanadas without needing hard-to-find ingredients or complicated techniques.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup tomato paste
- 1/4 cup beef broth
- 1/4 cup chopped green olives (optional)
- 1 egg, beaten (for egg wash)
The smoked paprika and ground cumin are essential for creating the signature flavor profile of authentic beef empanadas. These spices add a smoky and earthy warmth that complements the richness of the filling.
Step-by-Step Instructions
- In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to blend it until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon for an even texture.
- Add the chopped onion and minced garlic to the skillet, stirring occasionally. Cook until softened, about 3-4 minutes.
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
- Mix in smoked paprika, ground cumin, chili powder, black pepper, and salt, allowing the spices to toast for 1 minute. This step enhances their aroma and flavor.
- Add tomato paste and beef broth to the skillet. Stir to combine and simmer for 5 minutes, or until thickened. Stir in the chopped green olives if desired, then remove from heat and let cool.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a 4-5 inch round cutter to cut out circles for the empanadas.
- Place a spoonful of beef filling in the center of each dough circle. Fold the dough over into a half-moon shape and press the edges together, crimping with a fork to seal.
- Arrange the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden, glossy finish.
- Bake for 20-25 minutes, or until the empanadas are golden brown and crispy. Let them cool slightly before serving.
Storage and Reheating Tips
Store leftover empanadas in an airtight container in the fridge for up to 3 days. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months.
Reheat refrigerated empanadas in a 375°F (190°C) oven for 10 minutes or until warmed through. Frozen empanadas should be baked directly from frozen, adding 5-10 minutes to the cooking time.
Looking for something similar? Try our easy beef empanadas.
For more ideas, check out our beef and cheese empanadas.
You might also enjoy our how to make authentic colombian.
Common Mistakes to Avoid
- Overworking the dough can result in a tough texture. Handle it gently and keep ingredients cold for maximum flakiness.
- Skipping the cooling step for the filling might cause leaks during baking. Always let the beef mixture cool completely before assembling.
- Failing to seal the edges properly can lead to spilled filling. Use a fork to crimp tightly and ensure no gaps remain.
FAQ About Empanadas
- Can I use store-bought dough? Yes, pre-made pie crust or pastry dough can be used for convenience, but homemade dough offers superior flavor and texture.
- Are green olives necessary? No, they’re optional, but they add an extra layer of briny complexity to the filling.
- Can I make these vegetarian? Substitute the ground beef with cooked lentils or a beef-style plant-based alternative for a vegetarian twist.
Ingredient Swaps and Options
- Swap butter for shortening: Shortening can be used for the dough, but it may yield a slightly less rich flavor.
- Replace tomato paste with ketchup: Ketchup provides a tangy sweetness similar to tomato paste, but the sauce will be slightly thinner.
- Use chicken instead of beef: Ground chicken can be seasoned the same way, offering a leaner alternative with a slightly lighter taste.
Authentic Beef Empanadas Recipe | How To Make In Easiest Ways!
Ingredients
Method
- In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon.
- Add the chopped onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.
- Stir in smoked paprika, ground cumin, chili powder, black pepper, and salt. Cook for 1 minute to toast the spices.
- Add tomato paste and beef broth to the skillet. Stir to combine and let the mixture simmer for 5 minutes, or until thickened. Stir in the chopped green olives, if using. Remove from heat and let cool.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 4-5 inch round cutter.
- Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together. Crimp the edges with a fork to seal.
- Transfer the empanadas to the prepared baking sheet. Brush the tops with beaten egg to create a golden crust.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy. Let cool slightly before serving.
Notes
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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
