Easy Baked Beef Empanadas (Flaky & Flavorful!)
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Making homemade beef empanadas might sound tricky, but it’s much easier than you think — especially with this easy baked beef empanadas recipe. These crispy, golden pastries are packed with a flavorful beef filling and baked to perfection. There’s no frying involved, making them a healthier option that still delivers on that satisfying crunch. I’m going to walk you through each step, so even if this is your very first time making empanadas, you’ll feel totally confident from start to finish.
Beef empanadas are one of those recipes that check all the boxes: they’re kid-friendly, freezer-friendly, and perfect as a snack, appetizer, or even dinner. These easy beef empanadas are great for meal prep or party food because they hold up well, taste amazing both warm and at room temperature, and are super portable. Pair them with a fresh green salad, chimichurri sauce, or even a side of roasted veggies for a full meal. They also make an excellent addition to any game day spread, lunchbox, or potluck table.
What is Beef Empanadas
Beef empanadas are a type of hand pie or stuffed pastry that originated in Spain and quickly spread across Latin America, where each country has its own twist on the recipe. The word empanada comes from the Spanish verb empanar, which means “to wrap or coat in bread.” Traditional empanadas can be filled with various ingredients like chicken, cheese, vegetables, or seafood — but beef remains one of the most popular and beloved fillings.
You’ll often find baked beef empanadas as street food or served at family gatherings across countries like Argentina, Chile, Colombia, and Mexico. The filling usually includes ground beef seasoned with spices like cumin and paprika, combined with onions, garlic, red peppers, and sometimes chopped boiled egg or olives.
The dough is rolled out thin, filled with the savory beef mixture, and then sealed and either baked or fried. This version focuses on baking for a crisp, flaky texture without the extra oil from frying — perfect if you’re looking for easy baked empanadas that feel a little lighter but still taste incredible.
Ingredients To Make This Easy Baked Beef Empanadas Recipe
The beauty of this recipe is that it uses simple, easy-to-find ingredients. Each one plays an important role in building flavor and creating that flaky, golden crust. Here’s what you’ll need:
Wheat flour – This is the base for your empanada dough, giving it structure and making it easy to roll out and shape.
Egg – The egg helps bind the dough together and also adds richness and color.
Sugar – A small amount of sugar balances the savory flavors and enhances the dough.
Salt – Essential for both the dough and the filling, salt helps bring out the natural flavors of all the ingredients.
Vegetable shortening – Shortening gives the dough its tender, flaky texture, making it easier to handle and shape without cracking.
Water – Helps bring the dough together smoothly. You’ll add it a little at a time to get the right consistency.
Ground beef – The star of the filling! Ground beef provides a hearty, savory base for the empanadas.
Red pepper – Adds sweetness and a bit of crunch to the filling for great texture and flavor contrast.
Boiled egg – Traditional in many empanada recipes, chopped boiled egg adds creaminess and extra protein.
Onion – Gives the filling a sweet, savory depth of flavor.
Garlic cloves – Garlic brings warmth and an irresistible aroma to the filling.
Dried oregano – Adds a herby, earthy note that pairs beautifully with the beef.
Paprika – Offers a sweet smokiness that gives the filling rich color and flavor.
Cumin – Adds a touch of warmth and spice that enhances the beef without overpowering it.
Milk – Brushed on top of the empanadas before baking to help achieve that beautiful golden finish.
Salt and pepper – Used to season the beef filling to perfection.
Olive oil – Used to cook the beef, onion, garlic, and peppers, helping blend all the flavors together.
How to Make Easy Baked Beef Empanadas
Making these flaky beef empanadas from scratch is easier than it looks, and I’ll guide you through each step. The dough is simple to work with, and the filling comes together quickly. These are one of my favorite things to make ahead and freeze — they’re perfect for busy nights when you want a warm, comforting meal without the fuss. Here’s exactly how to make these easy baked empanadas:
1. Prepare the Dough
In a large bowl, combine the wheat flour and vegetable shortening. Use your hands to work the shortening into the flour until the mixture looks like coarse crumbs. This step helps create that soft, flaky pastry we’re going for.
2. Add the Wet Ingredients
Make a well in the center of the flour mixture. Add the egg, sugar, salt, and about half of the water. Start mixing with your hands until the dough comes together. Add more water a little at a time if needed, until the dough is smooth and pliable but not sticky.
3. Rest the Dough
Cover the dough with plastic wrap or a clean towel and place it in the refrigerator for at least 30 minutes. This resting time helps the dough relax, making it easier to roll out.
4. Cook the Beef Filling
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and garlic cloves, cooking until they’re soft and translucent (about 5 minutes).
5. Add the Ground Beef
Add the ground beef to the skillet and break it apart with a spoon. Cook until the beef is browned all the way through.
6. Season the Filling
Stir in the paprika, cumin, dried oregano, salt, and pepper. Mix well to coat the beef evenly with the spices.
7. Add the Remaining Filling Ingredients
Once the beef is fully cooked, turn off the heat and stir in the chopped red pepper and boiled egg. Allow the mixture to cool completely before filling the empanadas.
8. Roll Out the Dough
On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a round cutter or the rim of a glass to cut circles approximately 4 inches across.
9. Fill and Seal the Empanadas
Place a spoonful of the cooled beef mixture in the center of each dough circle. Fold the dough over to form a half-moon shape. Use a fork to press and seal the edges tightly.
10. Prepare for Baking
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops lightly with milk for a golden finish.
11. Bake the Empanadas
Bake at 375°F (190°C) for 15 to 20 minutes, or until golden brown and crisp. Rotate the baking sheet halfway through for even baking.
12. Cool Slightly and Serve
Let the empanadas cool for a few minutes before serving. Enjoy warm or at room temperature with your favorite dipping sauce. I love making a double batch of these baked empanadas and freezing half for quick lunches or easy weeknight dinners later on — they reheat beautifully and taste just as delicious.
Tips For Making Easy Baked Beef Empanadas
- Let the filling cool completely before assembling to prevent soggy dough.
- Don’t overfill the empanadas or they may burst open while baking.
- If the dough feels too dry, add water one teaspoon at a time until it comes together.
- Make extra and freeze before baking for easy meal prep or snacks later on.
- Use a fork dipped in flour to seal the edges well without sticking.
- If you prefer a shinier crust, use an egg wash instead of milk before baking.
Frequently Asked Questions
Can I freeze baked beef empanadas?
Yes, you can absolutely freeze beef empanadas! After baking, let them cool completely. Store them in an airtight container or freezer bag with parchment paper between layers to prevent sticking. To reheat, bake from frozen at 350°F (175°C) for about 15-20 minutes, or until heated through.
What can I use instead of ground beef?
If you’d like to switch up the filling, ground chicken, turkey, or even cooked shredded beef work well. You can also try a vegetarian version using lentils, black beans, or a mixture of sautéed mushrooms and spinach.
Why did my empanadas open while baking?
This usually happens if the edges weren’t sealed properly or if there was too much filling inside. Make sure to press the edges firmly with a fork and avoid overstuffing. You can also crimp the edges or fold them slightly for extra security.
Have you tried making these easy baked beef empanadas? I’d love for you to rate and review the recipe — your feedback helps others feel confident giving it a try too! I hope these flaky, flavorful empanadas bring a little extra warmth and deliciousness to your table.
They’re one of my favorite comfort foods, and I can’t wait to hear how they turned out for you. Let me know if you made extra for the freezer or added your own twist to the filling!
Easy Baked Beef Empanadas
If you’re looking for an easy baked beef empanadas recipe that’s flaky, flavorful, and simple to make at home, this one is perfect for beginners. These golden, crispy empanadas are filled with a delicious mixture of ground beef, red pepper, onion, and just the right amount of seasoning.
The dough is soft and easy to handle, with no frying required. These beef empanadas make a great snack, appetizer, or dinner and are one of my favorite freezer-friendly meals for busy nights.
You can serve them on their own, with a fresh salad, or alongside your favorite dipping sauce for a crowd-pleasing dish everyone will love.
Ingredients
- 500g wheat flour
- 1 egg
- 1 tablespoon sugar
- ½ teaspoon salt
- ¾ cup vegetable shortening
- ½ to 1 cup water
For the filling:
- ½ kg ground beef
- 1 red pepper, chopped
- 1 boiled egg, chopped
- 1 onion, chopped
- 3 to 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon paprika
- 2 tablespoons milk
- 1 teaspoon cumin
- Salt and pepper to taste
- 3 to 4 tablespoons olive oil
Instructions
- In a large bowl, add the wheat flour and vegetable shortening. Use your hands to rub the shortening into the flour until the mixture looks like coarse crumbs. Take your time with this step to make sure the shortening is well incorporated.
- Make a well in the center of the flour mixture. Crack the egg into the well, then add the sugar and salt. Slowly pour in about half of the water to start. Begin mixing with your hands until the dough starts to come together.
- Add a little more water as needed until the dough is soft, smooth, and pliable but not sticky. If the dough feels dry or crumbly, add more water one spoonful at a time. Knead the dough gently for 2 to 3 minutes.
- Cover the dough with plastic wrap or a clean kitchen towel and place it in the refrigerator to chill for at least 30 minutes. This helps the dough relax and makes it easier to roll out later.
- While the dough is resting, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic cloves. Cook for about 5 minutes, stirring often, until the onions are soft and translucent.
- Add the ground beef to the skillet with the onions and garlic. Break up the meat with a spoon as it cooks. Continue cooking until the beef is fully browned with no pink remaining.
- Sprinkle in the paprika, cumin, dried oregano, salt, and pepper. Stir well so that the spices evenly coat the beef mixture.
- Once the beef is fully cooked, turn off the heat. Stir in the chopped red pepper and boiled egg. Mix everything together well. Let the filling cool completely before moving on to the next step. This helps prevent the dough from getting soggy.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the empanadas don’t stick while baking.
- Lightly flour your work surface. Take the chilled dough out of the refrigerator and roll it out to about ⅛-inch thickness. Use a round cutter or the rim of a glass to cut out circles about 4 inches wide.
- Place a spoonful of the cooled beef filling in the center of each dough circle. Be careful not to overfill or the empanadas may open while baking.
- Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges tightly. If the dough feels too dry to seal, dip the fork in a little flour to help.
- Arrange the sealed empanadas on the prepared baking sheet. Brush the tops lightly with milk to help them turn golden brown as they bake.
- Bake the empanadas for 15 to 20 minutes, or until they are golden brown and crisp. Rotate the baking sheet halfway through baking to make sure they cook evenly.
- Let the empanadas cool for a few minutes before serving. Enjoy them warm or at room temperature with your favorite dipping sauce or side dish.
Notes
- Make sure the filling is completely cooled before adding it to the dough. Warm filling can cause the dough to become soft and difficult to seal, which may lead to the empanadas opening while baking.
- Don’t overfill the empanadas. A small spoonful of filling is enough. Too much filling makes it hard to seal the edges and may cause leaks during baking.
- If the dough feels too dry or cracks while rolling, add a tiny bit of water and knead again until smooth. If it feels too sticky, sprinkle a little extra flour on your work surface.
- For an extra golden, shiny crust, you can use a beaten egg (egg wash) instead of milk for brushing the tops before baking.
- To freeze before baking, assemble the empanadas and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
- These empanadas taste great served with chimichurri sauce, salsa, or even a simple garlic yogurt dip.
- Use a fork dipped lightly in flour when sealing the edges to prevent the dough from sticking to the fork.
- Try making a double batch of the filling and freezing half for an even quicker meal next time.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 76mgSodium: 166mgCarbohydrates: 35gFiber: 2gSugar: 2gProtein: 17g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
