Handheld, hearty, and loaded with smoky spiced beef tucked inside a perfectly crisp, buttery crust — these empanadas are what weeknight dinners are made for.

Equally at home on a party platter or a casual dinner table, these golden baked empanadas are beginner-friendly, freezer-approved, and genuinely hard to stop eating at just one.

Variations & Substitutions

Swap ground beef for ground bison or chorizo if you want a richer, smokier flavor profile. You can also mix in a little cream cheese with the beef filling for an extra creamy, indulgent bite. If you prefer more heat, add diced jalapeños or a pinch of cayenne to the spice mix.

For the dough, store-bought pie crust or puff pastry works as a time-saving swap — puff pastry will give you an even flakier, more buttery shell. Experiment with adding black beans alongside the beef for extra heartiness.

Tips & Tricks for Perfect Results

Cold butter is a must — it’s what creates those irresistible flaky layers in the dough. Don’t skip chilling it in the fridge! When assembling, make sure your filling is fully cooled before spooning it onto the dough circles, or the dough will soften and tear.

Don’t overfill each empanada; two tablespoons is plenty. Crimping the edges with a fork is the most reliable method for keeping everything sealed during baking. And always brush generously with egg wash — it’s what gives you that gorgeous golden color on top.

Serving Suggestions

Serve these empanadas alongside a bright, tangy chimichurri sauce for dipping — the herby freshness cuts right through the richness of the beef filling perfectly. A simple side salad with lime vinaigrette also pairs really well.

For a heartier spread, set them out with Spanish rice, black beans, and a dollop of sour cream. These also work great as party appetizers on a platter with multiple dipping sauces like salsa verde, spicy aioli, or guacamole.

Equipment Needed

Having the right tools on hand makes this recipe a smooth, stress-free process from start to finish.

Large mixing bowl
Pastry cutter or fork
Rolling pin
5-inch round cutter or bowl
Large skillet
Parchment-lined baking sheet
Pastry brush (for egg wash)
Plastic wrap

Prep Ahead Tips

The beef filling can be made up to two days in advance and stored in an airtight container in the fridge — this speeds up the assembly process significantly on the day you plan to bake. The dough can also be made ahead and refrigerated for up to 24 hours, or frozen for up to one month.

You can even fully assemble the uncooked empanadas, place them on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen at 400°F, adding about 8–10 extra minutes to the bake time.

Budget Tips

Ground beef is one of the most wallet-friendly proteins out there, making this recipe a smart choice when you’re feeding a group without overspending. Buying your spices in bulk from a grocery store bulk section dramatically cuts costs compared to individual spice jars.

Skip the green olives and hard-boiled egg additions if you want to trim the ingredient list even further — the filling is still packed with flavor. Store-bought pie crust dough instead of homemade saves both money and time, and a single package typically costs under three dollars.

Storage & Reheating

Leftover empanadas store well in an airtight container in the fridge for up to four days. To reheat, pop them in a 375°F oven for 10 minutes to bring back their flaky texture — avoid the microwave if you can, since it makes the dough chewy and soft.

For longer storage, freeze fully baked empanadas in a single layer, then transfer to a freezer-safe bag for up to three months. Reheat straight from frozen at 375°F for 15–18 minutes. They hold up surprisingly well and taste just as satisfying the second time around.

Prep Time:20

Cook Time:45

Ingredients

For the Dough

2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter cubed
1 egg
1/4 cup cold water
1 tsp white vinegar

For the Beef Filling

1 lb ground beef
1/2 medium onion finely diced
1/2 red bell pepper finely diced
3 garlic cloves minced
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
2 tbsp tomato paste
1/4 cup beef broth
2 hard-boiled eggs chopped (optional)
1/4 cup sliced green olives optional
1 egg beaten (for egg wash)

Instructions

Make the dough. Combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Whisk together the egg, cold water, and vinegar, then pour into the flour mixture. Stir until a dough forms, knead briefly, wrap in plastic wrap, and refrigerate for 30 minutes.
Cook the filling. Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Drain excess fat. Add onion, bell pepper, and garlic, cooking for another 3–4 minutes until softened. Stir in cumin, smoked paprika, chili powder, tomato paste, and beef broth. Simmer for 5 minutes until the mixture thickens slightly. Season with salt and pepper. Stir in chopped hard-boiled eggs and olives if using. Let cool completely.
Assemble the empanadas. Preheat your oven to 400°F. On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut into 5-inch circles using a bowl or round cutter. Place 2 tablespoons of filling in the center of each circle, fold over, and crimp the edges firmly with a fork to seal.
Bake. Arrange empanadas on a parchment-lined baking sheet. Brush the tops with egg wash. Bake for 22–25 minutes until golden and flaky.
Cool slightly and serve. Let them rest for 5 minutes before serving — if you can wait that long!

Servings: