These golden, flaky beef empanadas are packed with warmly spiced ground beef, tender potatoes, and vegetables tucked inside buttery homemade dough. I first made these baked beef empanadas on a rainy Saturday when Lina asked if we could "make something you can hold," and now they're our go-to for busy weeknights since you can freeze a whole batch. The homemade empanada dough comes together quickly in a food processor, and the savory beef filling is simple enough that even beginners can pull off bakery-quality results at home.
If you love hearty, handheld comfort food, try pairing these with Easy Crockpot Chicken Pot Pie for a cozy dinner spread, or serve them alongside Easy Mongolian Ground Beef Noodles for a fun mix-and-match meal. They also remind me of the warmth in Italian Penicillin Soup, just in a different, portable form.
Why You Will love this Baked Beef Empanadas
This beef empanadas recipe checks all the boxes for a weeknight win or a party appetizer. The dough is buttery and forgiving, the filling is hearty without being heavy, and you can make a big batch and freeze half for later. They reheat beautifully, which means you can pull them out on a busy Tuesday and feel like a kitchen hero.
The ground Baked Beef Empanadas filling is warmly spiced with cumin, chili powder, and a hint of cinnamon. The potatoes add substance, the peas bring a little sweetness, and the beef stock keeps everything moist. It's the kind of filling that holds together nicely when you bite in, no spilling or crumbling.
These Baked Beef Empanadas are also healthier than the fried version, but you'd never know it. The egg wash gives them a glossy, golden finish that looks like something from a Latin bakery. Plus, they're fun to make with kids (even if the shapes come out a little wonky).
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Baked Beef Empanadas Ingredients
These Baked Beef Empanadas dough and savory beef filling ingredients are simple and likely already in your kitchen.
See Recipe Card Below This Post For Ingredient Quantities
Empanada Dough
- All-purpose flour: Forms the structure of the dough and gives it that tender, flaky bite.
- Sea salt: Enhances the buttery flavor of the pastry.
- Unsalted butter: Chilled butter creates pockets of steam as it bakes, which makes the dough flaky and light. Make sure it's cold before you start.
- Eggs: One goes into the dough for richness, and the second makes the egg wash for a golden finish.
- Ice water: Helps bring the dough together without warming up the butter. Add it slowly so the dough doesn't get sticky.
Beef Filling
- Russet potato: Adds heartiness and soaks up the spices beautifully. Cut it into small dice so it cooks evenly.
- Ground beef: 80/20 blend works best here since it has enough fat to keep the filling moist.
- Yellow onion: Grated onion melts into the filling and adds sweetness without big chunks.
- Carrot: Grated carrot brings a slight sweetness and extra texture.
- Celery: Minced celery adds a savory, aromatic base.
- Garlic: Freshly minced garlic makes everything taste better.
- Chili powder: Adds a gentle warmth without overpowering the other flavors.
- Ground cumin: The backbone of the spice blend, cumin gives the filling that classic Latin warmth.
- Ground cinnamon: Just a touch adds depth and a hint of sweetness that balances the savory beef.
- Sea salt and black pepper: Season the filling so every bite is flavorful.
- Frozen peas: Thawed peas add pops of color and a little sweetness.
- Beef stock: Keeps the filling moist and helps the spices meld together as it simmers.
how to make Baked Beef Empanadas
Follow these steps to make flaky Baked Beef Empanadas from scratch.
Make the dough: Add the flour and salt to a food processor and pulse about 5 times to combine. Add the chilled butter cubes, 1 egg, and the ice water, then pulse about 20 times until the mixture looks like coarse crumbs with some larger butter pieces visible. If the dough feels too dry, add another tablespoon of ice water and pulse again until it just comes together.
Chill the dough: Turn the dough out onto your counter and shape it into a ball with your hands. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes so the butter firms up and the dough relaxes.
Cook the potatoes: Bring a medium saucepan of salted water to a boil. Add the diced potato and cook until just tender, about 3 to 4 minutes. Drain and set aside.
Brown the beef and vegetables: Heat a large skillet over medium-high heat. Add the ground beef, grated onion, grated carrot, and minced celery. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are soft, about 8 to 10 minutes.
Add the filling ingredients: Stir in the cooked potatoes, minced garlic, chili powder, cumin, cinnamon, salt, pepper, thawed peas, and beef stock. Cook, stirring occasionally, until most of the liquid has been absorbed and the mixture holds together nicely, about 5 minutes. Take the skillet off the heat and let the filling cool slightly while you prep the dough.
Preheat and prep: Set your oven to 375°F and place a rack in the center. Line a rimmed baking sheet with parchment paper. Take the dough out of the fridge and divide it into 10 equal pieces, about 2.2 ounces each. On a lightly floured surface, roll each piece into a thin circle about 7 inches across.
Fill and seal: Place a heaping ⅓ cup of the beef filling on one half of each dough circle, leaving about a ½-inch border around the edge. In a small bowl, beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the exposed edge of the dough with the egg wash, then fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal, or crimp them by hand if you want a decorative edge.
Brush and bake: Arrange the filled empanadas on the prepared baking sheet. Brush the tops with the remaining egg wash so they bake up golden and shiny. Bake for 32 to 34 minutes, or until they're deep golden brown and the dough looks crisp.
Cool slightly: Let the empanadas cool on the baking sheet for about 5 minutes before serving. This helps the filling set so it doesn't spill out when you take that first bite.
Substitutions and Variations
This Baked Beef Empanadas recipe is flexible, so feel free to swap ingredients based on what you have.
Ground meat: Swap the Baked Beef Empanadas for ground turkey, ground chicken, or even ground pork. Each one works well with the spice blend.
Vegetables: If you don't have celery, try bell pepper or zucchini. You can also skip the peas and add corn or diced tomatoes.
Spices: If you don't have chili powder, use paprika or a pinch of cayenne. The cinnamon can be left out if you prefer a more savory filling.
Dough shortcut: If you're short on time, store-bought empanada dough or pie crust works in a pinch. Just roll it thin and follow the same filling and sealing steps.
Cheese lovers: Stir in a handful of shredded cheddar or Monterey Jack into the filling for extra richness
Expert Tips
These tips will help you make the best Baked Beef Empanadas every time.
Keep the butter cold: Cold butter creates steam as it bakes, which makes the dough flaky. If your kitchen is warm, chill the food processor bowl and blade in the fridge for 10 minutes before you start.
Don't overfill: It's tempting to pack in as much filling as possible, but too much makes the empanadas hard to seal and more likely to burst open in the oven. A heaping ⅓ cup is just right.
Seal well: Press the edges firmly with a fork or crimp them tightly by hand. Any gaps will let steam escape and the filling can leak out.
Use parchment paper: It prevents sticking and makes cleanup a breeze. Don't skip this step.
Equipment ForBaked Beef Empanadas
Here's what you'll need to make Baked Beef Empanadas at home.
- Food processor: Makes quick work of the dough and ensures the butter stays cold.
- Plastic wrap: Keeps the dough from drying out while it chills.
- Medium saucepan: For boiling the potatoes.
- Large skillet: Big enough to brown the beef and veggies without crowding.
- Wooden spoon: Perfect for breaking up the ground beef as it cooks.
- Rimmed baking sheet: Keeps the empanadas from sliding around in the oven.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Rolling pin: For rolling out the dough circles nice and thin.
- Pastry brush: For brushing on the egg wash.
- Fork: Seals the edges quickly and adds a pretty crimped pattern.
Storage and Reheating Tips
These Baked Beef Empanadas store beautifully, which makes them perfect for meal prep.
Room temperature: Cooled empanadas can sit at room temperature for up to 2 hours. After that, refrigerate them.
Refrigerator: Store baked empanadas in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for about 10 minutes until warmed through.
Freezer: This is where these Baked Beef Empanadas really shine. Let them cool completely after baking, then wrap each one individually in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen in a 300°F oven for about 15 minutes, or until heated through and crispy again.
Freezing unbaked: You can also freeze the empanadas before baking. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 375°F, adding an extra 5 to 10 minutes to the baking time.
Serving Suggestions
Baked Beef Empanadas are hearty enough to be a meal on their own, but they're even better with a few simple sides.
Fresh salsa or pico de gallo: The bright acidity cuts through the richness of the Baked Beef Empanadas and butter.
Guacamole or avocado slices: Creamy avocado is the perfect match for flaky pastry.
Simple green salad: Toss mixed greens with lime juice, olive oil, and a pinch of salt for a light, refreshing side.
Rice and beans: Serve the empanadas alongside cilantro lime rice and black beans for a complete Latin-inspired dinner.
FAQ
What is the secret to a good empanada?
The secret is cold dough and a well-seasoned filling. Cold butter in the dough creates flaky layers, and a filling that's flavorful but not too wet ensures the empanadas hold together without getting soggy. Also, sealing the edges really well prevents any leaks. My mom always said, "If it's sealed tight, it'll turn out right," and she wasn't kidding.
What does a beef empanada have in it?
A Baked Beef Empanadas typically has ground beef, potatoes, onions, and spices like cumin and chili powder. This recipe also includes carrots, celery, peas, and a touch of cinnamon for warmth. The filling is simmered with beef stock so it stays moist and flavorful inside the pastry.
Is it better to bake or deep fry empanadas?
It depends on what you're after. Baked Beef Empanadas are lighter, less greasy, and easier to make at home. Fried empanadas have a richer, crispier crust. I prefer baking because it's less mess and you still get a beautiful golden finish with an egg wash. Plus, they reheat better from the freezer when baked.
What are the ingredients for empanadas?
The dough uses flour, salt, cold butter, eggs, and ice water. The filling typically includes ground beef, potatoes, onions, garlic, spices, and beef stock. You can add vegetables like carrots, peas, or bell peppers depending on your preference. It's a flexible recipe that works with what you have on hand.
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Pairing
These are my favorite dishes to serve with Baked Beef Empanadas
beef empanadas Recipe
Ingredients
Method
- Combine the flour and salt in a food processor and pulse briefly to mix.
- Scatter the cold butter cubes over the flour, add two eggs and the ice water, then pulse until coarse crumbs form with visible butter pieces.
- Add additional ice water one tablespoon at a time if needed, pulsing just until the dough begins to clump together.
- Turn the dough onto a clean surface, shape into a smooth ball, wrap tightly, and refrigerate for at least 30 minutes.
- Bring a saucepan of salted water to a rolling boil, add the diced potatoes, and cook until just tender, then drain well.
- Heat a large skillet over medium-high heat and cook the ground beef with the onion, carrot, and celery, breaking up the meat until browned and softened.
- Stir in the cooked potatoes, garlic, spices, salt, pepper, peas, and beef stock, cooking until the liquid reduces and the mixture thickens.
- Remove the skillet from heat and allow the filling to cool slightly before assembling.
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- Divide the chilled dough into 12 equal portions and roll each into a thin 7-inch circle on a floured surface.
- Spoon filling onto one side of each dough circle, brush the edges with egg wash, fold over, and seal firmly with a fork or crimped edge.
- Arrange empanadas on the prepared pan, brush the tops with egg wash, and bake until deep golden brown.
- Let the empanadas rest briefly before serving warm.
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