In Argentina, I discovered the joy of Beef Empanadas—tender, spiced beef cradled in golden pastry. These handheld delights are customizable, one-pot meals that thrive on simplicity. No need for pork or lard; this version leans into olive oil and vegetarian-friendly additions. Quick to assemble and bake, they satisfy busy weeknights and lazy Sundays alike.
| Prep Time | 30 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 1 hour |
| Servings | 8–10 |
| Difficulty | Medium |
| Cuisine | Latin American |
Why This Recipe Works
Beef Empanadas are a handheld triumph of texture and flavor. The filling’s moisture balance, achieved with tomato paste and broth, prevents sogginess while deepening taste. I prefer olive oil for its richness, which amplifies the garlic and jalapeños’ heat. The recipe uses store-bought dough, slashing prep time without compromising quality. Even with ground turkey as an option, the spiced corn and cheese hold their earthy sweetness, making this dish crowd-pleasing whether served at a potluck or reheated for lunch. Each bite offers a satisfying interplay of flaky dough and savory meat.
What stood out during my first attempt was the adaptability of empanadas. A friend requested gluten-free dough, and another replaced Cheddar with pepper jack for extra heat—both worked seamlessly. This dish excels as a template, letting you tweak fillings without complicating technique. The taco seasoning and corn also create a balanced meal in one, ideal for families or guests who appreciate variety in flavor and texture.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Oil | 2 Tbsp. | Use olive oil for richer flavor |
| Onion | ½ cup | Finely chopped for even distribution |
| Jalapeños | 1–2 | Seed for milder heat, adjust to preference |
| Garlic | 2 cloves | Mince to release maximum aroma |
| Ground Beef | ½ lb | Substitute ground turkey for dietary needs |
| Taco Seasoning | 1 Tbsp | Ensure no alcohol-based spices |
| Tomato Paste | 1 Tbsp | Provides moisture and color |
| Salt | ½ tsp | Adjust based on seasoning preferences |
| Black Pepper | ¼ tsp | Enhances jalapeños’ warmth |
| Chicken Broth | ¼ cup | Use vegetable broth for vegan option |
| Corn | ½ cup | Canned or frozen works well |
| Egg | 1 large | Binds dough and creates golden crust |
| Milk | 1 Tbsp | Vegetable milk substitution works |
| Refried Black Beans | ½ cup | Substitute mashed potatoes for creamy texture |
| Cheddar Cheese | ½ cup, shredded | Use dairy-free alternative if needed |
| Pie Crusts | 2 9-inch | Homemade or frozen for texture |
Step-by-Step Instructions
Preparing the Filling
- Heat 2 Tbsp. oil in a skillet over medium-high until shimmering
- Add chopped onion and sauté 3–4 minutes until softened
- Toss in jalapeños and minced garlic; cook 1–2 minutes until fragrant
- Add ground beef, taco seasoning, tomato paste, salt, pepper, and broth
- Break up beef with a spoon and cook 5–7 minutes until browned
- Stir in corn and let cool 10 minutes
Creating the Egg Wash
- Combine 1 egg and 1 Tbsp. milk in a small bowl
- Whisk vigorously until liquid is smooth and free of bubbles
- Set aside for sealing dough and breading empanadas
Assembling and Baking
- Roll pie crusts into rounds using a 4–5 inch cutter
- Place 2–3 Tbsp. of beef mixture in center of each crust
- Spread 1 Tbsp. black beans over the filling
- Sprinkle 1 Tbsp. Cheddar cheese on top
- Brush edges with egg wash, fold dough, and crimp with a fork
- Arrange on parchment-lined baking sheet for even heat
- Brush tops with remaining egg wash for crispy golden crust
- Bake per crust instructions 20–25 minutes until golden
Chef Tips for Perfect Results
- Dice onions and jalapeños uniformly for even cooking
- Pat ground beef dry after cooking to enhance browning
- Use parchment paper to prevent dough from drying during shaping
- Seal edges with damp fork tines to ensure no leaks
- Preheat oven fully before baking for consistent doneness
Common Mistakes to Avoid
- Overfilling dough rounds: Leads to burst empanadas. Use half the suggested filling amount
- Skimping on egg wash: Results in dough splitting. Cover all edges thoroughly
- Using room-temperature fillings: Causes dough slippage. Chill mixture before assembling
- Overcooking corn: Loses sweet crunch. Add just before removing from heat
- Neglecting cheese placement: Overcooks if placed under beans. Spread evenly before cheese
Variations and Substitutions
| Ingredient | Substitution | Impact |
|---|---|---|
| Ground beef | Ground turkey | Lighter flavor, ideal for protein-focused meals |
| Cheddar cheese | Pepper jack | Sharper, spicier melt without altering dough |
| Tomato paste | Pureed tomatoes | Thinner consistency but preserves moisture |
| Frozen pie crust | Homemade shortcrust | Enhances buttery flakiness with extra effort |
Serving Suggestions and Pairings
Serve Beef Empanadas warm with fresh lime wedges and cilantro sprigs for a zesty contrast. Pair with a simple tomato-based dipping sauce or Argentine chimichurri for bold flavors. For a balanced meal, accompany with green beans or a citrus-kale salad. These work well as game-day snacks, weekend brunch dishes, or packed lunches. A cold beer or Malbec elevates the experience, though optional.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerate | 3–4 days | Store in airtight container |
| Freeze | 2–3 months | Wrap in foil after baking, thaw before reheating |
| Oven reheat | 10–15 minutes | Preheat to 375°F and cover with foil to prevent burning |
| Microwave reheat | 1–2 minutes | Use medium power and let sit 3–4 minutes before serving |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Fat | 18 g |
| Carbohydrates | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 550 mg |
Frequently Asked Questions
Can I make this without ground beef?
Substitute ground turkey or plant-based crumbles for dietary needs. The jalapeños and corn maintain flavor depth without meat.
How to check if empanadas are done?
Press the crust with a fork. The interior should feel firm, with golden-brown edges for optimal doneness.
Why won’t my dough stick together?
Ensure egg wash fully coats the dough before sealing. For sticky crusts, preheat oven at 375°F and bake immediately if not refrigerating fillings.
Can I prepare ahead of time?
Assemble fully sealed empanadas and freeze unbaked up to 2 months. Bake from frozen for 10 minutes longer than recommended.
What wine pairs with Beef Empanadas?
Skip alcohol. A tangy lemonade or iced yerba mate complements the spices without conflicting with flavors.
Conclusion
Beef Empanadas offer a perfect blend of convenience and flavor. Whether shaping a quick weeknight meal or impressing guests with homemade Latin cuisine, this recipe adapts effortlessly. Crisp, buttery crust encases every bite of savory filling. Master the folds, and these will become your go-to handheld comfort. Try your own spin with beans or cheese, but never underestimate a classic. Empanadas, at their best, are bite-sized victories.
Print
Beef Empanadas Recipe: Juicy Filler, Flaky Pastry, Easy Steps
- Total Time: 65
- Yield: 10 empanadas 1x
- Diet: Omnivore
Description
Golden, flaky empanadas filled with spiced ground beef and tomato paste, cooked in olive oil for richness. Perfectly balanced without pork or alcohol, these handheld Argentinian classics are easy to assemble and customize.
Ingredients
2 Tbsp olive oil
1/2 cup finely chopped onion
1–2 jalapeños, seeded
2 garlic cloves, minced
1/2 lb ground beef
1 Tbsp taco seasoning (alcohol-free)
1 Tbsp tomato paste
1/4 cup vegetarian broth
1/2 tsp salt
1/4 tsp black pepper
1 lb store-bought empanada dough
1/4 cup grated Cheddar cheese (optional)
Instructions
Preheat oven to 400°F (200°C)
In a skillet, heat oil. Sauté onion, jalapeños, and garlic
Add ground beef, cook until browned
Add taco seasoning, tomato paste, broth, salt, and pepper. Simmer 10 minutes
Let filling cool slightly
Roll out dough, cut into 10 circles
Place 2–3 tbsp filling in center of each. Top with optional cheese
Fold dough over, crimp edges
Place on baking sheets lined with parchment paper
Bake 15–18 minutes until golden
Notes
Use gluten-free dough to accommodate dietary needs
Ensure store-bought dough contains no lard or pork
For jalapeño heat, adjust seeding level
Leftovers freeze well in airtight containers
- Prep Time: 30
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg