Beef Empanadas Recipe
Golden, crispy, and filled with a savory punch, beef empanadas are the kind of comfort food that never disappoints. Wrapped in buttery pastry, they’re perfect for sharing or savoring solo.
These classic South American pockets of flavor feature seasoned ground beef, chorizo, and potatoes, delivering bold spices and a rich, satisfying bite in every crispy shell.
What You’ll Need for These Bold Beef Empanadas
- Beef mince (ground beef) – The hearty backbone of the filling, rich and juicy when cooked with spices and broth.
- Chorizo – Adds smoky depth and an irresistible kick; it’s blitzed to blend seamlessly into the beef.
- Potatoes – Cubed and tender, they bring comforting texture and help balance the bold flavors.
- Onion & garlic – Essential aromatics that lay the foundation for savory depth.
- Tomato paste & passata – A combo that delivers rich umami and a saucy texture without overpowering the meat.
- Spices (oregano, cumin, paprika, cayenne) – A vibrant mix that infuses every bite with Latin flair.
- Green olives & hard-boiled eggs – Classic empanada additions that introduce briny richness and soft texture.
- Homemade shortcrust pastry – Buttery, flaky, and sturdy enough to hold the juicy filling without breaking.
How to Make Beef Empanadas (A Quick Peek)
Begin by blitzing the chorizo to a paste—this step unlocks massive flavor. Sauté it with onion, garlic, and ground beef until browned, then simmer with tomato paste, spices, broth, and potatoes until tender and saucy.
While that cools, whip up a quick pastry in your food processor—cold butter is key. Chill, roll, and cut the dough into generous rounds. Once the filling is spreadable and cool, spoon it into the pastry, add olives and eggs, seal the edges, and crimp or pleat them closed.
Brush with egg wash and bake until golden and crisp. Dip in your favorite sauce and enjoy hot!
Kitchen Notes & Flavor Boosts
For a truly juicy filling that doesn’t sog the crust, allow it to simmer gently until thickened, then cool completely before using. This helps the pastry stay flaky and ensures no filling oozes out during baking.
Chilling the dough is non-negotiable—it helps maintain the pastry’s structure and makes it easier to work with. You can even make the dough up to two days in advance for a stress-free prep.
Try swapping in sweet potato or butternut squash for a twist, or add cheese to the filling for melty indulgence. Want a shortcut? Store-bought puff pastry works in a pinch—but nothing beats the homemade crust for flavor and texture.
How to Store and Reheat Empanadas Like a Pro
Leftover beef empanadas store beautifully. Once cooled, refrigerate in an airtight container for up to 4 days. To freeze, place them in a single layer on a tray, freeze until solid, then transfer to a zip-top bag or airtight container.
To reheat, skip the microwave—pop them into a 180°C (350°F) oven for 10–15 minutes until hot and crisp again. Frozen empanadas can go straight from freezer to oven, just extend the baking time by about 5 minutes.
Beef Empanadas
Ingredients
Empanada Shortcrust Pastry
- 1 tsp kosher or cooking salt
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 175 g 12 tbsp cold unsalted butter, cubed into 1 cm (1/2″) pieces
- 1/2 cup warm full-fat milk heated for 30 seconds in microwave
Empanada Filling
- 1/2 onion finely diced
- 1/4 tsp kosher or cooking salt
- 1 garlic clove minced
- 150 g 5 oz potato, peeled and diced into 8mm (1/3″) cubes
- 1/2 tsp each of cumin paprika, and dried oregano
- 1/2 cup tomato passata or US-style tomato sauce/crushed tomatoes
- 1/4 tsp cayenne pepper
- 300 g 10 oz ground beef
- 2 tsp tomato paste
- 3/4 cup low-sodium chicken stock
- 120 g 4 oz chorizo
- 1 1/2 tbsp olive oil
- 1 tsp finely chopped fresh thyme
- 1/3 cup finely sliced green onion
Other
- 2 hard-boiled eggs cooked 9 minutes
- 1/4 cup roughly chopped green olives
- 2 eggs separated (yolks for brushing, whites for sealing)
Dipping Sauces
- Empanada sauce or alternatives such as ketchup ketchup with sriracha, pink sauce, taco sauce, or salsa dip
Instructions
Empanada Filling
- Roughly chop the chorizo into 1.5 cm (1/2″) chunks and process with a stick blender to form a paste. Heat olive oil in a large non-stick skillet over high heat. Sauté onion and garlic for 2 minutes. Add the chorizo and cook for an additional 2 minutes. Stir in the beef and cook until no pink remains. Incorporate tomato paste, cooking briefly for 1 minute. Add potato, spices, thyme, salt, stock, and tomato passata. Bring to a gentle simmer and cook for 15 minutes until the potato is tender and the filling is juicy yet not watery. Mix in green onion, then transfer to a bowl and let cool completely, approximately 2 hours.
Empanada Shortcrust Pastry
- In a small jug, whisk together the egg yolk and warm milk. In a food processor, pulse flour, salt, and butter until it resembles fine breadcrumbs with pea-sized lumps. Add the egg-milk mixture and pulse on low until the dough forms a ball, around 10 seconds. Transfer to a lightly floured surface, shape into a 20 cm (8″) log, divide in half, and form each into a 2 cm (0.8″) thick disc. Wrap and refrigerate for 30 minutes or overnight.
- Roll one chilled disc on a floured surface to 3 mm (0.1″) thickness. Cut out 15 cm (6″) rounds using a bowl or cutter. Stack and chill the rounds on paper, covered, while working with the remaining dough. You should yield 10 or 11 pastry rounds.
Assembly and Baking
- Preheat oven to 220°C/425°F (200°C fan). Ensure the filling is spreadable and cool. Spoon 3 tablespoons (approx. 55g) of filling onto one half of each pastry round, shaping into a half-moon and leaving a 1.5 cm (0.6″) margin. Sprinkle with chopped olives and crumbled egg. Brush edges with egg white, fold over, seal, and optionally pleat or crimp the edges. Arrange on two baking trays, brush with egg yolk, and bake for 20 minutes or until golden and crisp.
- Serve warm with your preferred dipping sauce.