Beef Empanadas Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in butter

Add 10 tbs cold, cubed unsalted butter to the flour. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids and form dough

In a small bowl, whisk together 1 large egg, 1 tsp white vinegar and 6 tbs cold water. Pour most of the liquid into the flour mixture, reserving about 1 tbs. Stir gently with a fork until the dough just begins to come together. If dry, add the reserved water. Do not overwork.

Chill dough

Turn the dough onto a lightly floured surface, shape into a disk about 1.5 inches thick, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Sauté aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add 1 cup finely diced yellow onion and 1/2 cup finely diced green bell pepper. Cook, stirring occasionally, until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add 1 lb ground beef to the skillet. Break it up with a spoon and cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Season and simmer

Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add 2 tbs tomato paste and cook 1 minute to bloom the paste. Pour in 1/4 cup beef broth or water, scrape up any browned bits, and simmer until slightly thickened, about 3 minutes.

Finish filling

Remove from heat and stir in 1/4 cup chopped green olives (if using), 2 tbs raisins (if using), and 2 chopped hard-boiled eggs (if using). Taste and adjust seasoning. Let the filling cool to near room temperature before assembling, about 15–20 minutes.

Preheat and prepare workstation

Preheat oven to 400°F (200°C) if baking. Line 2 baking sheets with parchment paper. Lightly flour your work surface with 1/4 cup flour.

Roll and cut dough

Remove dough from refrigerator and let sit 5 minutes to soften slightly. Roll dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a bowl), cut circles and re-roll scraps until all dough is used. You should get about 12–16 empanadas depending on thickness.

Fill empanadas

Place about 2 tablespoons of the cooled beef filling in the center of each dough circle, leaving a 1/2-inch border. Brush the edge with a little beaten egg wash (1 egg + 1 tsp water). Fold dough over to make a half-moon and press edges to seal.

Crimp edges

Crimp edges by pressing with a fork all around or fold and pleat the edge for a traditional empanada finish. Ensure they are well sealed to prevent leaking.

Egg wash and bake

Place empanadas on prepared sheets. Whisk remaining egg (if any reserved) with 1 tsp water and brush each empanada lightly. Optionally brush with 2 tsp vegetable oil for extra shine. Bake in preheated oven for 18–22 minutes, until golden brown and crisp.

Or fry option

Alternatively, heat 1 inch of vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches 2–3 minutes per side until golden and cooked through. Drain on paper towels and keep warm.

Cool and serve

Let empanadas rest 5 minutes after baking or frying so filling sets. Serve warm with chimichurri, salsa, or a simple hot sauce. Store leftovers in an airtight container in the refrigerator up to 3 days.