Empanadas Filled With Braised Beef Recipe

Brown the beef

Heat a heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and when shimmering, add the beef cubes in a single layer (work in batches if necessary). Sear until well browned on all sides, about 6–8 minutes total. Transfer browned beef to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion and red bell pepper to the pot and cook until soft and translucent, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build sauce

Stir in the tomato paste and cook 1–2 minutes to darken slightly. If using, pour in the red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce about 2 minutes. Return the beef to the pot.

Add liquids and seasonings

Add the beef stock, bay leaf, oregano, smoked paprika, cumin, salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the beef is very tender and shreds easily, about 1.5–2 hours. Check every 30 minutes and add a little water or stock if the liquid reduces too quickly.

Shred and finish

When tender, remove the beef pieces and shred with two forks. Return shredded beef to the pot. Stir in the red wine vinegar and chopped cilantro. If the braising liquid is very thin, make a slurry with 1 tablespoon flour and 2 tablespoons cold water, stir into the pot and simmer 3–5 minutes until thickened to a moist but not wet filling. Taste and adjust salt, pepper, or vinegar.

Cool filling

Let the filling cool to warm or room temperature before assembling empanadas to prevent dough becoming soggy.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment.

If using store-bought discs, separate them and keep covered with a damp towel to prevent drying. If using rolled pie dough, cut 5–6" rounds and gather scraps to re-roll as needed.

Place about 1.5–2 tablespoons of the cooled braised beef filling in the center of each disc. Do not overfill; leave a 1/2" border for sealing.

Brush the edge of each disc lightly with beaten egg. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or make a traditional braided empanada edge by folding and pinching the dough. Place empanadas on prepared baking sheets, spaced 1" apart.

Brush each empanada lightly with melted butter, then with the beaten egg for a glossy finish. Sprinkle a tiny pinch of coarse salt on top if desired. Using a small sharp knife, make one or two small slits on the top of each empanada to vent steam.

Bake empanadas in the preheated oven for 18–22 minutes, or until golden brown and crisp. Rotate the pans halfway through baking for even color.

Remove from oven and let rest 5 minutes before serving so filling settles.

In a bowl combine the diced tomato, sliced red onion, diced red bell pepper and chopped cilantro or parsley.

Add red wine vinegar, olive oil, lime juice, salt, pepper and oregano (if using). Toss gently to combine. Taste and adjust seasoning — add more vinegar or lime for brightness or a pinch of sugar if tomatoes are very acidic.

Let the sauce sit at least 10–15 minutes to allow flavors to meld. Serve alongside warm empanadas.