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Flaky Beef Empanadas

Don’t be afraid of making these delicious Beef Empanadas. The recipe is super easy, can be doubled for a crowd, and full of a hearty and delicious filling. Baked in a flaky empanada dough, enjoy them with Chimichurri sauce!

tray of argentine empanadas

Traditional Empanadas

These are found in countries all over the world and the fillings are just as different as the people. Empanadas Mendocinas (Argentinian Empandas) contain beef, spices, olives, and sometimes hard-boiled eggs.

Not sure everyone would like the eggs, I left them out and I think they are even better this way.

The empanada dough is sturdy enough to hold in all the delicious filling and can be baked, deep fried, or air-fried. There are a ton of recipes out there but the best empanadas are:

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filling ingredients like olive oil and ground meat.

What are empanadas made of?

Beef – I like to use a 93/7 lean beef but use your favorite. Just remember that the more fat the more weight lost during cooking.

Spices – There is a variety of spices that are used in traditional Argentinian empanadas, but I kept it pretty easy.

Olives – This recipe uses green olives but use your favorite olives or substitute beans.

Fresh Herbs – I like the way the fresh parsley and cilantro add some color along with their flavor.

Empanada Discs – You can make your own homemade empanada dough, but I love to use these empanada discs from Goya.

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How to make Beef Empanadas Recipe

First: Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

Second: In a large skillet, cook the onion, garlic, ground beef, and spices over medium high heat until the beef is no longer pink.

Remove from heat and add the herbs and olives. Season with salt and pepper if desired.

Third: Place 2 tablespoons of the empanada filling in the center of each disc of pastry dough.

Fold over, squeezing out any air, and crimp the outer edge closed. Repeat with remaining filling.

Fourth: Place the filled discs on the parchment lined baking sheet.

Brush with egg wash and bake empanadas for 20-25 minutes or until golden brown. Remove and let cool slightly. Serve and enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

cheesy beef empanadas on a baking sheet

What do you serve with Beef Empanadas?

They are a meal in themselves but I like to add a simple green salad when serving for dinner. If I’m serving as an appetizer, I like a salsa, chimichurri, or sour cream.

Can you make them ahead of time?

The filling can be made up to 3 days in advance and stored in the fridge. You can freeze the prepared filling for up to 3 months in a freezer safe container.

To freeze, place unbaked empanadas on a baking sheet and freeze for 1 hour. Transfer to a freezer safe container and freeze for up to 3 months. Thaw frozen empanadas them overnight in the refrigerator before baking or frying.

Storing leftovers

If you have any leftovers, store them in the refrigerator for up to 4 days in an airtight container. Reheat in the oven at 350F for 5-10 minutes or until heated through.

What is usually in an Empanada?

The best thing about empanadas, other than being portable, is the different ways to fill them. If you go to every country that serves them, you will find a different filling.

Everything from beef, pork, chicken, and even dessert ingredients.

hand holding beef and cheese empanadas cut open

What kind of dough do you use for Empanadas?

The dough is similar to pie crust, in fact you can use pie dough in a pinch, but it is a little sturdier to hold the savory ingredients.

You can easily make homemade dough or take a shortcut and buy the Goya brand discs in the freezer section. This recipe makes 20 empanadas which is 2 packages of 10 discs.

Where are they from originally?

Originally from Spain and Portugal, you can find empanadas all over the world with a variety of different fillings.

tray and plate of empanadas

More Empanada Recipes

These yummy and portable hand pies are easy to make with your favorite filling. Sometimes I just want a lighter vegetarian filling like in my caprese empanadas, street corn empanadas, and these sweet caramel apple empanadas.

But sometimes I want a hearty meal or something spicy like my taco empanadas, chicken tinga Empanadas, or these spicy sausage empanadas.

open empanadas

More ways to cook Homemade Beef Empanadas

I love that these are baked but if you want to deep fry them, here are some tips.

  • Refrigerate the assembled empanadas for 15 minutes firm up the dough before frying.
  • Heat a few inches of oil to 365F in a large skillet.
  • Fry only 1-2 empanadas at a time so the oil temperature stays hot.
  • Flip once while cooking
  • Place on a paper towel lined plate when done frying to drain of excess oil.

You can also air fry these at 325F for 15 – 20 minutes.

tray of empanadas

Tapas Tips & Tricks

  • Use homemade or store-bought empanada dough. Don’t turn down a great shortcut in my opinion.
  • There is a variety of spices in traditional Argentinian empanadas, but use your favorites. Sweet paprika (or Hungarian Paprika) is sweeter and more flavorful. Spice them up with cayenne pepper.
  • I prefer a leaner meat but use your favorite blend. Or substitute ground chicken, ground turkey, or ground pork. 
  • Remove the meat mixture from the pan before adding the olives and fresh herbs to avoid over cooking them.
  • Defrost the empanada dough according to package instructions. I like to take mine out of the freezer the night before.
  • Keep the plastic wrapper on each disc while filling, it makes it easier to hold them.
  • Roll the edges over or crimp with a fork to seal the beef empanadas. I like to crimp twice to make sure they don’t leak.
  • Use an egg wash to help achieve that golden brown pastry. A simple mixture of 1 beaten egg and 2 tablespoons water.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

hand with open beef hand pie

This Easy Beef Empanada Recipe uses pre-made empanada dough and ground beef to create a delicious appetizer or dinner. Ready in roughly 30 minutes, they are a fun and budget friendly way to try new dishes from other countries!

tray of empanadas

Beef Empanadas (Argentina)

Yield: 20 empanadas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These Beef Empanadas recipe are so easy, anyone can make them! The filling is made with ground beef, onion, spices, and green olives and baked in flaky empanada dough until golden brown.

Ingredients

  • 2 Tablespoons olive oil
  • 1 large onion (chopped, ~ 2 cups)
  • 2 cloves garlic (minced)
  • 2 teaspoons cumin
  • 1 tablespoon sweet paprika
  • 2 teaspoons oregano
  • 1 pound ground beef (I used 93/7)
  • 1/2 cup green olives (sliced)
  • 1/2 cup flat leaf parsley (chopped)
  • 1 tablespoon fresh cilantro (chopped)
  • 2 stalks green onions (green tops sliced)
  • 2 packages Goya empanada discs (20 wrappers total)
  • 1/2 cup chimichurri sauce for dipping (optional)

Instructions

  1. Preheat oven to 375F. Line 2 baking sheets with parchment paper
  2. In a large skillet over medium heat add the olive oil, onion, and garlic. Cook until the onion is soft and the garlic is fragrant.
  3. Add the ground beef and spices. Cook until the beef is no longer pink.
  4. Remove from heat and add the herbs and olives. Season with salt and pepper if desired.
  5. Place 2 tablespoons filling in the center of each disc of pastry dough.
  6. Fold over, squeezing out any air, and crimp the outer edge closed.
  7. Repeat with remaining filling
  8. Place the filled discs on the parchment lined baking sheet.
  9. Brush with egg wash (1 egg + 2 tablespoons water mixed) and bake for 20-25 minutes or until golden brown.
  10. Remove and let cool slightly. Serve and enjoy!

Notes

  • Use homemade or store-bought empanada dough. Don’t turn down a great shortcut in my opinion.
  • There is a variety of spices in traditional Argentinian empanadas, but use your favorites. Sweet paprika (or Hungarian Paprika) is sweeter and more flavorful. Spice them up with cayenne pepper.
  • I prefer a leaner meat but use your favorite blend. Or substitute ground chicken, ground turkey, or ground pork. 
  • Remove the meat mixture from the pan before adding the olives and fresh herbs to avoid over cooking them.
  • Defrost the empanada dough according to package instructions. I like to take mine out of the freezer the night before.
  • Keep the plastic wrapper on each disc while filling, it makes it easier to hold them.
  • Roll the edges over or crimp with a fork to seal the beef empanadas. I like to crimp twice to make sure they don’t leak.
  • Use an egg wash to help achieve that golden brown pastry. A simple mixture of 1 beaten egg and 2 tablespoons water.
  • Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 386Total Fat: 27gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 52mgSodium: 521mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 18g

    This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.

    More Delicious Recipes

    {Originally published 7/21/21/ – photos and notes updated 01/29/24}

    TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

    dereck

    Monday 21st of August 2023

    One of the closest list ingredients to what I was taught in the 70s by my mother in law an Italian in Buenos Aires. Never saw cilantro in BA but I love it in Mexican food. Lived there 3 years. Always served with Chimichurri in the bars and everywhere. There was always a choice between chicken I only make them with high quality beef if you can afford it, so much work if done right. I use Goya or Mexican style, I used to make my own!

    Ariel

    Thursday 2nd of June 2022

    Check this out

    Linda

    Tuesday 15th of March 2022

    These looked so good I made them for a b-day party and they were a hit. I did make a minor change, instead of the olives I used diced potatoes. Absolutely yummy.

    Jennifer

    Tuesday 15th of March 2022

    So glad you liked them!

    Radha

    Monday 26th of July 2021

    These empanadas look stunning. Must be very delicious!

    Simply Inspired Meals

    Thursday 22nd of July 2021

    Your Empanadas looks so golden and perfect. I'm adding the ingredients to my shopping list today!

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