Beef empanadas are a golden, handheld delight that capture the heart of Latin American and Spanish culinary tradition. Flaky on the outside and savory on the inside, they are the kind of food that feels both comforting and celebratory, equally at home as a street snack or a centerpiece at family gatherings. With every bite, you get a satisfying crunch followed by a burst of seasoned beef filling, making them irresistible from the very first taste.
The pastry shell is what gives empanadas their signature appeal. Buttery and crisp, it’s carefully folded and sealed to hold the rich filling inside, often with a decorative crimp along the edges. When baked or fried, the dough turns golden brown, creating a contrast between the tender meat within and the flaky crust outside. It’s this perfect balance of textures that makes empanadas such a universally loved dish.
The filling is where the flavors truly shine. Ground beef is simmered with onions, garlic, and spices like cumin and paprika, creating a savory base with just the right amount of warmth. Many variations add olives, raisins, or hard-boiled eggs, layering in sweet, salty, and briny notes that give the filling depth and complexity. Each region, and often each family, has its own take on the classic beef empanada, reflecting local tastes and traditions.
Versatility is one of the empanada’s greatest strengths. They can be served hot out of the oven or enjoyed at room temperature, making them perfect for picnics, parties, and on-the-go meals. Pair them with chimichurri, salsa, or pico de gallo, or a simple salad for a complete plate, or offer them as part of a larger spread where their bite-sized convenience shines.
Beyond their taste, beef empanadas carry cultural meaning. In many Latin American countries, they are associated with gatherings, holidays, and moments of togetherness. They embody the tradition of taking simple ingredients – flour, meat, spices, and transforming them into something greater through care and craft.
Beef empanadas are more than just a snack. They’re a celebration of flavor and culture, a portable feast wrapped in a golden shell. Every bite tells a story of heritage, creativity, and the joy of sharing food with others.
Ingredients
- 500 grams ground beef lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 cup beef broth low sodium
- 1 package empanada dough store-bought or homemade
- 1 egg egg wash beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet, and sauté until the onion is soft.
- Stir in the cumin, paprika, and beef broth. Simmer until the liquid is reduced.
- Let the beef mixture cool slightly. Roll out the empanada dough and cut into circles.
- Place a spoonful of beef filling in the center of each dough circle. Fold the dough over and seal the edges with a fork.
- Brush each empanada with the beaten egg wash.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Serve warm and enjoy your homemade Beef Empanadas.
Nutrition
I don’t know… mine turned out too greasy. Maybe I need leaner beef? 🤔
Greasy? Nah, that just means more flavor! But yeah, leaner beef could work. Just don’t forget to drain the fat!
I think using leaner beef would definitely help! I’ve had the same problem before. Maybe try turkey beef too!
Empanadas are from Spain, not Mexico! You better watch your facts! 😡
OMG, these are my new favorite snack! 😍
I totally agree! These are so delicious! 😋
They look good, but I don’t think they can be that amazing. How can a beef snack change your life? 🤔
Delicious! I added cheese inside and it was even better. Yum!
These are amazing! I can’t believe how easy they were to make!
Tasty, but I forgot the egg wash and they were a bit pale. Oops!
Can you use chicken instead of beef? Asking for a friend!
Yeah, I think chicken would work fine! Just adjust the cooking time a bit.
I followed the recipe but they turned out too dry. Not sure what went wrong.
I didn’t have beef broth, so used water. They tasted fine, I guess.
Idk, I think using water would ruin the taste. You should at least try it with broth next time! 🤔
Using water instead of beef broth? Interesting choice! I usually find the broth adds a lot of flavor, but if it tasted fine for you, that’s what matters! 👍
Easy to make and they disappeared at the party! Will absolutely make again.
Yummmm! 10/10 would recommend, especially fresh outta the oven.
Totally agree! Fresh outta the oven they are the best. I’ve tried similar recipes but this one is my favorite!
These empanadas are a game changer for my family! So good!
Totally agree! These empanadas are super tasty! My kids can’t get enough of them.
Hmmm, empanadas? In my country, we don’t use cumin in ours. Not sure about this.
These are decent, but I prefer my mom’s recipe. It’s got a secret ingredient!
These are the best empanadas I’ve ever made! So tasty!
Empanadas? More like ’employing my oven to make a mess’ 😂
I’m not convinced about baking time. Mine looked golden at 18 min but were still a little doughy inside. Ended up baking a few more minutes. Still tasty though!
Not gonna lie, I was skeptical about the store-bought dough, but wow. Super easy and the filling flavor is legit. I’ll add a little chopped green olive next time for extra kick.
Love hearing this! The store-bought dough can be a game-changer—your olive idea sounds amazing for that extra salty kick.
I don’t know, mine came out a bit soggy. Maybe I did somethin’ wrong?
Pretty tasty, but mine came out a bit dry. I think I might’ve overcooked them or reduced the broth too much—next time I’ll keep an eye on the simmer step.
Oh no—sounds like the filling got a little too dry. I agree with you: keeping the simmer lighter (or stopping sooner) makes a big difference. Next time, maybe reduce just until thick, then cool right away.
Dry empanadas are the worst 😅 I wonder if your dough was a bit too thin/overbaked too. I’d try checking at 18-20 min and not reducing the broth too hard. Also don’t drain ALL the fat—helps keep it juicy.
This recipe is easy to follow, but I used chicken instead of beef. Still yum!
Using chicken sounds like a great twist! Glad to hear it turned out yummy! 🍗
Perfect for a party! Everyone loved them, I barely had any left!
I don’t know, they look easy but cooking beef can be tricky. I worry mine won’t turn out right!
I made these for my family reunion and they were a hit! I’m so glad to hear everyone loved yours too!
meh… good flavor but it felt too dry? Maybe my oven runs hot. The filling was good, the dough was just kinda stubborn.
These came out so good—crisp edges and the filling is super flavorful. I used a little extra cumin and it still worked perfectly. Will definitely make again!
Love hearing that! The crisp edges + flavorful filling is exactly the goal. 😄 Extra cumin is a great call—glad it still turned out perfect for you!
I’m skeptical about store-bought dough. Mine didn’t get as golden as the picture, and the crust felt a little thick. Still edible, just not amazing.
Not bad, but mine leaked a little—probably my sealing wasn’t tight enough. Also, I didn’t drain the fat right away and it made the filling a tad greasy.
Made these last night—so good! The cumin + paprika combo is perfect, and the egg wash really gives that nice golden finish.
I followed it exactly but my empanadas burst open in the oven. I sealed with a fork and everything… maybe my dough was too thick? Still ate them anyway, just looked messy.
Ugh, that’s so frustrating 😭 But yeah—if the dough was too thick or if the filling was too hot/wet, it can steam and pop the seams. Next time try slightly thinner dough and make sure the beef filling is fully cooled + not runny.
I’m not sure about the bake time—mine took closer to 30 minutes to brown. Still ended up delicious though.
Help—mine stuck to the tray even with parchment (I swear I put parchment 😅). Also 25 minutes wasn’t enough for my oven, so I had to add time. Flavor is okay.
I don’t get it—ground beef + broth and no tomato or anything? Feels kinda bland to me. Maybe I’m missing something cultural here.
Idk, I tried a similar thing once and it was like… beef soup in pastry. Next time I’d add a little sazón or even a spoon of tomato paste. Just my opinion lol.
Totally get your point—there’s no tomato in the filling, but the cumin + paprika + reduced broth give it a deep, savory flavor. The empanada dough also helps it not taste “plain.”
Followed the steps pretty much exactly. Filling was tasty, but I think I over-reduced the broth a bit so it got thick. Next time I’ll watch that simmer time more closely.
The instructions say bake at 375°F (190°C). My oven runs hot, and I actually burned one batch—maybe lower the temp if yours is aggressive.
The ingredient list is solid, but “1 egg egg wash beaten” is weirdly written—made me double-check if I needed more than one egg. Turned out fine though.
Haha yeah that “egg egg wash” wording is definitely confusing—I’m glad you checked and it still worked out!
I tried this and it didn’t taste like real empanadas… more like a meat pie? Maybe because I don’t like cumin much.
Not bad at all. The beef mixture was a bit wet for me, so I simmered it longer before filling the dough. After that, they baked up nicely and held together.
Flavor is good, but 20-25 minutes at 375°F wasn’t enough for mine. I had to bake closer to 30. Could just be my oven, but wanted to warn others.
I followed it exactly and they were kinda bland, honestly. Could be my beef broth wasn’t flavorful enough.
Mine came out tasty but my filling was a little wet. Next time I’ll simmer the broth longer before cooling the mixture.
I followed the instructions but my empanadas leaked a little—maybe I didn’t seal hard enough with the fork. Tastes great though, just messier than expected.
The fork-sealing is fiddly but I guess that’s the point. Some of mine opened in the oven, so I’m thinking the dough edges weren’t sealed well.
Maybe it’s the egg wash? Like if you brush too much it makes it slippery or something. I’d try sealing with a little water (or egg) on the edges and not overfilling. Mines opened once but I think my oven temp was off too, lol.
Yeah, I’ve had that happen too. If the edges aren’t *really* sealed (and the filling is a bit warm/wet), they tend to pop open. I usually let the beef mixture cool more and press the fork/border firmly, then crimp again with my fingers. Also make sure there’s no filling touching the edge.
I added some chopped olives and it totally changed the vibe—in a good way. Honestly, I love empanadas and this was an easy base recipe.
That’s awesome! Olives sound like the perfect salty, savory boost for the beef filling. Glad it turned out well for you 😊
These turned out way better than I expected. The cumin + paprika combo is perfect, and the egg wash made them super golden. I used store-bought dough and still felt fancy.
Totally agree! The cumin + paprika really makes that filling taste legit, and that egg wash glow is everything 🔥 I’ve been using store-bought dough too—still comes out way fancier than it has any right to.
Made these last night and they were seriously so good. The cumin + paprika combo is perfect, and the egg wash gives that nice golden top. I used store-bought dough and it still felt homemade.
Yesss! That cumin + paprika combo really makes the filling taste “real” somehow. I also love the egg wash—so crisp and golden.
Soooo good!
Not gonna lie, store-bought dough felt a little dry after baking. Flavor is there, but texture wasn’t my favorite.
Pretty easy for a weeknight. I used homemade dough and it still worked; filling was flavorful even without extra salt.