Beef Empanadas Recipe

Make the dough

Whisk together 3 cups all-purpose flour and 1 tsp salt in a large bowl. Add the cold cubed butter (10 tbsp) and 2 tbsp cold shortening. Use a pastry cutter or your fingertips to cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

Add liquids and chill

In a small bowl, whisk together 1 large egg, 3 tbsp ice water and 1 tsp vinegar. Drizzle into the flour-fats mixture a little at a time, stirring gently with a fork until the dough begins to hold together. You may not need all the liquid; add just enough for a shaggy but cohesive dough. Turn dough onto a lightly floured surface and gently knead 4–6 times to bring it together. Form into a disk, wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

Roll and cut

When ready, remove dough from fridge for 10 minutes to slightly soften. On a lightly floured surface, roll dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. This recipe yields about 12–16 empanadas depending on cutter size.

Sauté aromatics

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and sauté 5–6 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Brown the beef

Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if the pan contains more than 2 tbsp.

Season and simmer

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground black pepper, and 1 tsp salt. Add 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor. Pour in 1 cup beef broth (or water), scrape up browned bits, and simmer gently until mixture is thickened and most liquid has evaporated, about 6–8 minutes.

Finish filling

Remove from heat and stir in 1 tbsp chopped green olives (optional), 2 tbsp raisins (optional), 2 chopped hard-boiled eggs (optional), and 2 tbsp chopped cilantro or parsley. Taste and adjust seasoning. Let filling cool to room temperature (at least 20 minutes) before assembling so dough doesn’t get soggy.

Preheat and prepare egg wash

Preheat oven to 400°F (200°C) if baking. Whisk 1 large egg with 1 tsp water to make an egg wash and set aside. Line a baking sheet with parchment paper or lightly oil if frying.

Fill empanadas

Place a dough circle on your work surface. Spoon about 2 tbsp of cooled beef filling into the center of each circle, leaving a 1/2-inch border. Don’t overfill to avoid bursting.

Seal and crimp

Brush the edge with a little egg wash or water. Fold the dough over to form a half-moon and gently press the edges to seal. Crimp edges with a fork or fold and roll the edge to create a rope-like seal. Place finished empanadas on the prepared baking sheet, seam side down.

Bake or fry

To bake: brush tops with egg wash and optionally brush with 1–2 tsp vegetable oil for extra color. Bake in the preheated oven 18–22 minutes until golden brown. To fry: heat 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas 2–3 minutes per side until golden, turning carefully, then drain on paper towels.

Cool and serve

Let empanadas rest 5 minutes after cooking. Serve warm with chimichurri, salsa, or hot sauce.