Beef Empanadas Recipe

All-purpose flour: This is the base for the dough, giving it structure and a nice texture.

Salt: Adds flavor to the dough and balances the taste.

Cold butter: Helps create a flaky, tender crust when mixed into the flour.

Cold water: Binds the dough together without making it sticky.

Olive oil: Used to cook the beef mixture and adds a subtle richness.

Ground beef: The main filling ingredient, providing hearty flavor and protein.

Onion: Adds sweetness and depth to the beef filling.

Garlic: Gives a fragrant, savory boost to the filling.

Ground cumin: A warm spice that adds earthiness to the beef.

Paprika: Brings a mild smoky flavor and color to the filling.

Beef broth: Adds moisture and richness to the filling while cooking.

Raisins: Optional, but they add a sweet contrast that makes the filling more interesting.

Green olives: Optional, chopped olives add a salty, tangy bite.

Egg: Used as an egg wash to give the empanadas a golden, shiny crust.

One of the most important steps in this Beef Empanadas Recipe is making sure you brown the ground beef just right. Here’s how you can do it so your filling tastes amazing and cooks evenly:

1. Heat the olive oil in your skillet over medium heat. You want it hot enough to sizzle but not so hot that it smokes.
2. Add the ground beef in small chunks instead of dumping it all in at once. This helps the meat cook evenly and get a nice brown color.
3. Use a wooden spoon or spatula to break the meat apart gently as it cooks. Stir it around every few minutes so all sides get browned.
4. When the beef starts to lose its pink color, add the chopped onion and minced garlic. Cooking them together lets the flavors mix well.
5. Keep cooking until the beef is fully browned and the onions are soft, then add your spices like ground cumin and paprika.

Browning the meat like this makes the filling taste richer and more flavorful because it brings out the natural juices and caramelizes the outside. If you skip this step or rush it, the filling can end up bland or watery.

I remember the first time I made empanadas, I didn’t brown the beef properly and the filling was kind of mushy and boring. After I learned to take my time and brown the meat well, the whole dish tasted so much better. Also, if you want to save time, you can cook the beef and onions the night before and just fill your empanadas when you’re ready to bake. It makes the whole process less stressful and the flavors even better after sitting overnight!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may result in a denser dough.

• cold butter - Substitute with coconut oil: Coconut oil can mimic the fat content of butter and provides a subtle coconut flavor, which can add a unique twist to the dough.

• cold water - Substitute with milk: Milk can add richness and a slight sweetness to the dough, enhancing its flavor and texture.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-flavored oil that can be used in place of olive oil without affecting the overall taste significantly.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option that can reduce the fat content while still providing a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a different depth to the filling.

• garlic - Substitute with garlic powder: Garlic powder can be used for convenience and provides a similar flavor, though it lacks the fresh pungency of minced garlic.

• ground cumin - Substitute with ground coriander: Ground coriander offers a citrusy and slightly sweet flavor, which can complement the other spices in the recipe.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the flavor profile of the filling.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative, providing a similar savory base for the filling.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart and sweet flavor, adding a different dimension to the filling.

• green olives - Substitute with black olives: Black olives have a milder flavor compared to green olives, which can subtly change the taste of the filling.

• egg - Substitute with milk: Milk can be used as an egg wash substitute to provide a similar golden finish on the empanadas, though it may not be as shiny.

• To keep your beef empanadas fresh and delicious, allow them to cool completely at room temperature before storing. This prevents condensation from making the pastry soggy.

• For short-term storage, place the cooled empanadas in an airtight container. They can be stored in the refrigerator for up to 3 days. Layer them with parchment paper to prevent sticking.

• If you plan to enjoy them later, freezing is a great option. Arrange the empanadas in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to indulge in these savory delights, preheat your oven to 350°F (175°C). Place the frozen empanadas on a baking sheet and bake for 15-20 minutes, or until heated through and the pastry is crisp.

• For a quick reheat, you can also use a microwave. Place the empanadas on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• To maintain the flaky texture of the pastry, avoid reheating in the microwave for too long. A brief stint in the oven after microwaving can help restore crispness.

• If you have leftover filling, store it separately in an airtight container in the refrigerator for up to 3 days. This can be used to make fresh empanadas or as a topping for rice or pasta.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent excessive browning. Heat for about 10-15 minutes or until the empanadas are warmed through. This method ensures a crispy exterior while keeping the inside moist and flavorful.

• Toaster Oven Method: If you're reheating just a few empanadas, a toaster oven is a great option. Set it to 350°F (175°C) and place the empanadas directly on the rack or on a small baking tray. Heat for 8-10 minutes. The toaster oven will give you a similar result to a conventional oven, maintaining that delightful crunch.

• Stovetop Method: For a quick reheat, use a skillet over medium heat. Add a small amount of olive oil to the pan and place the empanadas in. Cover the skillet with a lid to trap the heat and warm them for about 3-4 minutes on each side. This method will give the empanadas a nice, crispy bottom.

• Microwave Method: If you're in a hurry, the microwave is your friend. Place the empanadas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for about 1-2 minutes. While this method is the fastest, it may result in a softer crust, so it's best for when you're short on time.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the basket in a single layer. Heat for about 5-7 minutes. The air fryer is excellent for maintaining the crispiness of the empanadas while ensuring they're heated evenly.

• Oven: used for baking the empanadas to a golden brown perfection.

• Mixing bowl: essential for combining the flour and salt to start the dough.

• Plastic wrap: used to wrap the dough and chill it, ensuring it maintains the right texture.

• Skillet: perfect for cooking the ground beef mixture until it's flavorful and ready.

• Rolling pin: helps in rolling out the dough evenly to the desired thickness.

• Circle cutter: useful for cutting the dough into uniform circles for the empanadas.

• Fork: handy for sealing the edges of the empanadas, giving them a decorative finish.

• Baking sheet: provides a flat surface for baking the empanadas in the oven.

• Pastry brush: used to apply the beaten egg wash over the empanadas for a shiny crust.

Prepare the filling in advance: Cook the ground beef mixture a day ahead and store it in the fridge. This allows flavors to meld and saves time on the day of assembly.

Use a food processor: Quickly blend the flour and butter for the dough in a food processor to achieve a crumbly texture faster.

Pre-cut dough circles: Roll out and cut the dough circles in advance, then stack them with parchment paper in between to prevent sticking.

Batch baking: Double the recipe and freeze extra empanadas before baking. Bake straight from the freezer when needed.