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The BEST Beef Empanadas are a handheld treat bursting with bold flavors and textures. With seasoned ground beef, savory vegetables, and tangy green olives wrapped in golden, flaky dough, they offer irresistible aroma and satisfying crunch. Perfect as a comfort-filled snack or party appetizer, this recipe balances smoky spices with the option of a subtle sweetness from raisins.
Table of Contents
- Why This Recipe Makes Life Easier
- Ingredients for Beef Empanadas
- Step-by-Step Instructions
- History of Empanadas
- Ingredient Swaps
- Storage and Reheating
- Serving Suggestions
Why This Recipe Makes Life Easier
- Quick prep for busy schedules: The store-bought empanada dough saves time while ensuring consistent results. You can have a batch ready in under an hour.
- Flexible meal options: Serve these beef empanadas as a hearty snack, pair them with sides for dinner, or bring them to potlucks. Their portability makes them perfect for any occasion.
- Balanced flavor profile: The filling combines smoky spices and a touch of sweetness, creating a dish that pleases diverse palates. Whether you prefer bold seasonings or milder tones, it’s easily adjustable.
- Make-ahead convenience: Prepare the filling in advance and assemble when needed. They freeze well, making them an excellent meal prep option for busy weeks.
Ingredients for Beef Empanadas
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium bell pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (or to taste)
- 1/4 cup tomato paste
- 1/3 cup beef broth
- 1/4 cup chopped green olives
- 2 tablespoons raisins (optional)
- 1 package store-bought empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
Key ingredients like smoked paprika and green olives elevate the flavor of these empanadas. The smoked paprika adds a deep, smoky warmth while the olives bring a tangy, briny contrast to the rich beef mix.
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Stir in the bell pepper and cook for another 2-3 minutes.
- Add the ground beef to the skillet and cook, breaking it into small pieces, until browned, about 5-7 minutes.
- Stir in the cumin, smoked paprika, chili powder, oregano, black pepper, and salt, mixing well to coat the beef evenly.
- Add the tomato paste and beef broth, stirring to combine. Cook for 3-4 minutes until the mixture thickens slightly.
- Stir in the green olives and raisins (if using). Remove from heat and let the filling cool completely.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place 1-2 tablespoons of the cooled beef filling in the center of each empanada dough disc.
- Fold the dough over the filling to form a half-moon shape, pressing the edges together firmly to seal. Use a fork to crimp the edges for extra security.
- Brush the tops of the empanadas lightly with beaten egg to create a golden crust.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
History of Empanadas
Empanadas originated in Spain and were later brought to Latin America by colonists. Traditionally filled with meats, vegetables, or seafood, they reflect regional flavors across countries like Argentina, Colombia, and Chile. Over time, their adaptability has made them a global favorite for savory handheld pies.
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
Ingredient Swaps
- Ground turkey or chicken: Swap out ground beef for leaner protein options. These alternatives create a lighter filling but maintain the dish’s seasoning richness.
- Vegan dough: Use plant-based empanada dough and replace the meat with lentils or crumbled tofu for a vegan version. The spices and vegetables ensure the flavor stays bold.
- Dried cranberries instead of raisins: If raisins aren’t your favorite, opt for cranberries for a similar sweetness with a tart twist.
Storage and Reheating
Store leftover beef empanadas in an airtight container in the refrigerator for up to 3 days. To freeze them, arrange uncooked empanadas on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag for up to 3 months. Reheat cooked empanadas in a 350°F (175°C) oven for 10-15 minutes to restore their crispy texture.
Looking for something similar? Try our beef empanadas.
For more ideas, check out our cheesy ground beef empanadas.
You might also enjoy our how to make authentic colombian.
Serving Suggestions
- Fresh green salad: Pair with a crisp salad to balance the richness of the empanadas. A lemon vinaigrette adds a refreshing contrast.
- Rice and beans: Serve alongside black beans and rice for a complete meal with complementary Latin-inspired flavors.
- Salsa or chimichurri: Add a small bowl of salsa or chimichurri for dipping to enhance the bold spices in the empanadas.
- Sparkling water or light wine: To complement the smoky and briny filling, try a chilled sparkling water or a glass of light, dry white wine.
The BEST Beef Empanadas
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Stir in the bell pepper and cook for another 2-3 minutes.
- Add the ground beef to the skillet and cook, breaking it into small pieces, until browned, about 5-7 minutes.
- Stir in the cumin, smoked paprika, chili powder, oregano, black pepper, and salt, mixing well to coat the beef evenly.
- Add the tomato paste and beef broth, stirring to combine, and cook for 3-4 minutes until the mixture thickens slightly.
- Stir in the green olives and raisins (if using). Remove from heat and let the filling cool completely.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place 1-2 tablespoons of the cooled beef filling in the center of each empanada dough disc.
- Fold the dough over the filling to form a half-moon shape, pressing the edges together firmly to seal. Use a fork to crimp the edges for extra security.
- Brush the tops of the empanadas lightly with beaten egg to create a golden crust.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven and 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
