Beef Empanadas Recipe

There are certain foods that taste like a celebration. For my family, that food is beef empanadas. My first memory of them isn’t from a trip to Argentina or a fancy restaurant, but from a bustling neighborhood street fair. The air was thick with the smells of grilled corn and sizzling sausages, but one aroma cut through it all: a savory, spicy, deeply beefy scent wafting from a small stall with a line snaking around the corner. I watched as the vendor pulled golden, half-moon pockets from a fryer, their crusts blistered and beautiful. The first bite was a revelation. The crust shattered with a satisfying crunch, giving way to a steaming, juicy filling of seasoned beef, olives, and a hint of sweetness that I couldn’t place. It was a perfect, handheld meal. I spent years trying to replicate that experience at home. My early attempts were clumsy—the dough was tough, the filling was dry, and they often leaked in the oven. But I was obsessed. I tweaked the dough recipe until it was tender and flaky, and I tinkered with the filling—the picadillo—until it was rich, complex, and perfectly balanced. This recipe is the culmination of that obsession. It’s the recipe that finally made my husband declare, “These are even better than the street fair ones.” It’s the recipe that my kids now request for birthdays and special occasions, the one we make together on a lazy Sunday, filling the house with that same, unforgettable aroma. These empanadas are more than just food; they are a tradition, a labor of love that pays off in every single, glorious bite.

The Ultimate Homemade Beef Empanadas (Picadillo Filling)

This guide will walk you through creating authentic, bakery-quality beef empanadas from scratch. We will cover two essential components: a flaky, buttery, homemade dough that is a world away from store-bought versions, and a classic savory-sweet beef filling known as picadillo. While it takes time, the process is rewarding, and the result is a batch of irresistible pastries perfect for any occasion.

The Heart of the Empanada: A Detailed Look at the Ingredients

The magic of these empanadas lies in the harmony between the crust and the filling. Using high-quality ingredients and understanding their purpose is the first step toward perfection.

For the Flaky Empanada Dough (Masa):

• 3 cups (375g) All-Purpose Flour: This is the structural foundation of our dough. All-purpose flour provides the perfect balance of protein to create a dough that is sturdy enough to hold the filling but still bakes up tender and flaky.
• 1 Teaspoon Salt: Essential for seasoning the dough itself. A bland crust can ruin an otherwise delicious empanada.
• ½ cup (1 stick or 113g) Cold, Unsalted Butter, cut into ½-inch cubes: This is the secret to a flaky crust. The cold butter cubes will create little pockets within the flour. When the empanadas bake, the water in the butter turns to steam, pushing the layers of dough apart and creating those irresistible flaky layers. It must be cold.
• 1 Large Egg: Adds richness, flavor, and color to the dough. It also helps to tenderize the crust.
• 1 Teaspoon White Vinegar or Apple Cider Vinegar: An old pastry trick. The acid in the vinegar helps to inhibit gluten development, which is the key to preventing a tough or chewy crust. It ensures the dough remains tender.
• ½ cup (120ml) Ice-Cold Water: The water binds the dough together. Using ice-cold water is critical for the same reason as using cold butter: it keeps the butter solid, which is essential for flakiness.

For the Savory Beef Filling (Picadillo):

• 1 lb (450g) Ground Beef (85/15): An 85/15 blend is ideal. It has enough fat to provide rich flavor and keep the filling moist, but not so much that it becomes overly greasy. You want to render the fat but leave some flavor behind.
• 1 Tablespoon Olive Oil: To help sauté the vegetables and start the rendering process of the beef.
• 1 Large Yellow Onion, finely chopped: Forms the sweet, aromatic base of our filling, known as the sofrito.
• 1 Red Bell Pepper, finely chopped: Adds a subtle sweetness, a vibrant color, and a classic savory flavor to the sofrito.
• 4 Cloves Garlic, minced: Provides a pungent, savory depth that is essential in any robust meat filling.
• The Spice Blend:
  • 2 Teaspoons Smoked Paprika: Adds a beautiful color and a deep, smoky flavor that complements the beef perfectly.
  • 1 ½ Teaspoons Ground Cumin: The quintessential warm, earthy spice of Latin American cuisine.
  • 1 Teaspoon Dried Oregano: Adds a slightly peppery, herbaceous note.
  • ½ Teaspoon Cayenne Pepper (or to taste): For a gentle background warmth. Feel free to increase this if you prefer a spicier filling.
• 2 Tablespoons Tomato Paste: Provides a concentrated umami-rich tomato flavor and helps to thicken the filling.
• ¼ cup Dry Red Wine or Beef Broth: This liquid deglazes the pan, lifting all the flavorful browned bits, and adds moisture and depth to the filling, preventing it from being dry.
• ½ cup Pimiento-Stuffed Spanish Olives, roughly chopped: These are a classic ingredient in picadillo. They provide a briny, salty bite that cuts through the richness of the beef.
• ¼ cup Raisins (optional but classic): This is the traditional sweet counterpoint to the savory and salty elements. They plump up and provide little bursts of sweetness. If you are a raisin-hater, you can omit them, but they are key to an authentic picadillo flavor profile.
• 2 Hard-Boiled Eggs, peeled and chopped: Another classic addition. The chopped eggs add a creamy texture and richness to the filling.
• Salt and Freshly Cracked Black Pepper to taste.

For Assembly:

• 1 Large Egg, beaten with 1 tablespoon of water (Egg Wash): This is brushed onto the empanadas before baking. It gives them a beautiful, shiny, golden-brown finish.

Crafting the Perfect Empanada: Step-by-Step Instructions

We will approach this in three main stages: making and chilling the dough, preparing and cooling the filling, and finally, the assembly and cooking.

Part 1: Making the Flaky Empanada Dough

1. Combine Dry Ingredients: In a large bowl or the bowl of a food processor, whisk together the 3 cups of flour and 1 teaspoon of salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. If using a food processor, pulse 8-10 times until you reach this consistency. Do not overmix.
3. Add Wet Ingredients: In a small bowl, whisk together the 1 large egg, 1 teaspoon of vinegar, and ½ cup of ice-cold water. Pour this wet mixture into the flour and butter mixture.
4. Form the Dough: Use a fork to gently toss the ingredients together until a shaggy dough begins to form. Turn the dough out onto a lightly floured surface and knead it gently just 2-3 times, until it comes together into a cohesive ball. Do not over-knead.
5. Chill the Dough: Flatten the dough into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling step is crucial. It allows the gluten to relax (for a tender crust) and the butter to re-solidify (for maximum flakiness).

Part 2: Preparing the Picadillo Filling

1. Cook the Hard-Boiled Eggs: While the dough chills, place two eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10-12 minutes. Drain and place in an ice bath to cool. Once cooled, peel and chop them.
2. Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook, stirring occasionally, for 6-8 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Beef: Add the ground beef to the skillet. Increase the heat to medium-high and cook, breaking the meat apart with a spoon, until it is fully browned and cooked through, about 8-10 minutes.
4. Season the Filling: Drain off any excess grease from the skillet. Stir in the smoked paprika, cumin, oregano, and cayenne pepper, and cook for 1 minute to toast the spices and bloom their flavors. Stir in the tomato paste until it evenly coats the meat.
5. Deglaze and Simmer: Pour in the red wine or beef broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, until most of the liquid has evaporated.
6. Add Final Ingredients & Cool Completely: Remove the skillet from the heat. Stir in the chopped olives, raisins (if using), and the chopped hard-boiled eggs. Season generously with salt and pepper to taste. Spread the filling out on a baking sheet to cool down faster. It is absolutely critical that the filling is completely cooled to room temperature before you assemble the empanadas. A warm filling will melt the butter in the dough, resulting in a soggy, greasy crust.

Part 3: Assembly and Cooking

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) if baking. Line two large baking sheets with parchment paper.
2. Roll and Cut the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out to a ⅛-inch thickness. Using a 5-inch round cookie cutter (or the rim of a small bowl), cut out as many circles as you can. Gather the scraps, re-roll, and cut out more circles.
3. Fill the Empanadas: Place about 2-3 tablespoons of the cooled picadillo filling onto one half of each dough circle, leaving a ½-inch border around the edge. Be careful not to overfill, as this can cause them to burst.
4. Seal and Crimp: Lightly brush the edges of the dough with a little water. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. To crimp, you can either press the tines of a fork along the edge or create a traditional decorative border (repulgue) by folding and pinching the edge over itself.
5. Bake or Fry:
   • For Baked Empanadas (Healthier & Easier): Place the assembled empanadas on the parchment-lined baking sheets. Brush the tops with the egg wash. Use a small knife to cut a tiny slit in the top of each empanada to allow steam to escape. Bake for 20-25 minutes, or until the crust is a deep golden brown and puffed.
   • For Fried Empanadas (More Decadent & Crispy): Pour 2-3 inches of neutral, high-smoke-point oil (like canola or vegetable oil) into a heavy-bottomed pot. Heat the oil to 350-360°F (175-180°C). Carefully lower 3-4 empanadas into the hot oil. Do not overcrowd the pot. Fry for 2-3 minutes per side, until deep golden brown and blistered. Use a slotted spoon to transfer them to a wire rack to drain.
6. Serve: Let the empanadas cool for at least 10 minutes before serving, as the filling will be volcanically hot.

Nutrition Facts

This information is an estimate and will vary based on the cooking method (baking vs. frying) and specific ingredients used.

• Servings: This recipe makes approximately 16-20 empanadas.
• Serving Size: 1 empanada
• Calories per serving (baked): Approximately 280-320 kcal
• Calories per serving (fried): Approximately 350-400 kcal

Preparation and Cooking Time

• Active Prep Time: 1 hour
• Dough Chilling / Filling Cooling Time: 1.5 – 2 hours
• Cook Time: 25 minutes
• Total Time: Approximately 3 hours

How to Serve Your Beef Empanadas

Empanadas are wonderfully versatile. They can be a snack, an appetizer, or a main course. Serving them with the right accompaniments elevates the experience.

Essential Dipping Sauces

A great dipping sauce is a non-negotiable partner for an empanada.

• Chimichurri Sauce: This is the classic Argentinian choice. An uncooked, herb-based sauce of finely chopped parsley, garlic, oregano, olive oil, and red wine vinegar. Its bright, garlicky, and tangy flavor is the perfect counterpoint to the rich beef filling.
• Avocado Crema: For a cool and creamy contrast, blend avocado, cilantro, lime juice, a little sour cream or Greek yogurt, and a pinch of salt until smooth.
• Aji Picante: For those who crave more heat, a spicy aji sauce made from hot peppers (like habanero or aji amarillo), cilantro, lime juice, and onion is a fantastic choice.
• Simple Salsa Golf: A simple Argentinian staple, which is essentially a mix of mayonnaise and ketchup, similar to a fry sauce.

Perfect Side Dishes

If serving empanadas as a main meal, consider these sides:

• Simple Green Salad: A light salad with a sharp vinaigrette helps to cut through the richness.
• Curtido: A lightly fermented cabbage slaw from Central America, providing a tangy, crunchy element.
• Black Beans and Rice: A classic and hearty pairing that turns a few empanadas into a substantial meal.

5 Additional Tips for Empanada Mastery

1. The Colder, The Better: This cannot be overstated. For the flakiest dough, your butter, water, and even your mixing bowl should be as cold as possible. Similarly, your filling must be completely cool before it meets the dough. This is the number one rule for empanada success.
2. Don’t Overwork the Dough: When making the dough, handle it as little as possible. Over-kneading will develop the gluten and result in a tough, bread-like crust instead of a tender, flaky pastry.
3. Vent Your Empanadas: If you are baking your empanadas, poking a small steam vent in the top of each one is crucial. As the filling heats up, it releases steam. Without an escape route, that steam can build up pressure and cause your beautifully sealed empanadas to burst open at the seams.
4. Embrace the Make-Ahead Method: This recipe is perfect for meal prep. You can make the dough up to 2 days in advance and keep it wrapped in the fridge. The filling can also be made up to 3 days ahead and stored in an airtight container in the fridge.
5. Freeze for Future Feasts: Empanadas freeze beautifully. Assemble them completely but do not apply the egg wash. Place them on a baking sheet in a single layer and “flash freeze” them for an hour until solid. Then, transfer the frozen empanadas to a zip-top freezer bag. They can be stored for up to 3 months. You can bake them directly from frozen; just add 10-15 minutes to the baking time.

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought empanada dough to save time?
A: Absolutely. While homemade dough is superior in flavor and texture, store-bought empanada discs (often found in the freezer section of Latin markets or large supermarkets, made by brands like Goya) are a fantastic time-saver. Be sure to thaw them according to the package directions before using. They come in different varieties for frying or baking, so be sure to choose the correct type.

Q2: My filling seems a little dry. What can I do?
A: A dry filling is usually the result of using beef that is too lean or over-reducing the liquid. A simple fix is to stir in a tablespoon or two of extra beef broth or even a little olive oil after the filling has cooled to add back some moisture and richness. The filling should be juicy, not swimming in liquid.

Q3: Can I make these vegetarian?
A: Yes! A vegetarian picadillo is delicious. You can substitute the ground beef with a combination of finely chopped mushrooms (like cremini or shiitake), lentils, or a plant-based ground “meat” substitute. Sauté the vegetables as directed and then proceed with the recipe, ensuring the filling is well-seasoned.

Q4: My empanadas leaked while baking. Why did that happen?
A: Leaking is typically caused by one of three things: 1) Overfilling them, which puts too much pressure on the seam. 2) Not getting a proper seal; be sure to press the edges together firmly. A little water on the edge acts as a great glue. 3) Forgetting to add a steam vent, which causes pressure to build up and burst through the weakest point.

Q5: What’s the difference between baked and fried empanadas?
A: Both methods are delicious and traditional. Baked empanadas are slightly healthier, have a more tender, pastry-like crust, and are easier to make in large batches. Fried empanadas are more decadent, with a bubbly, blistered, and exceptionally crispy crust. The choice comes down to personal preference and the occasion.

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