Golden-Brown Beef Empanadas
These golden-brown beef empanadas are filled with juicy, well-seasoned ground beef, onions, peppers, and a touch of tomato. The pastry bakes up crisp and flaky on the outside while the savory filling stays rich and flavorful inside. They make a fantastic appetizer, lunch, snack, or party food.
Ingredients
For the Filling
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- ½ red bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup beef broth or water
- ¼ cup chopped green olives, optional
- 2 tablespoons chopped fresh cilantro or parsley
For the Empanadas
- 1 package refrigerated pie crusts or empanada dough discs
- 1 large egg
- 1 tablespoon water
Directions
1. Cook the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned and fully cooked.
If there is a large amount of excess grease, carefully drain it.
2. Add the Vegetables
Add the diced onion and bell pepper to the skillet.
Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for another 30 seconds.
3. Season the Filling
Stir in the tomato paste, cumin, paprika, oregano, chili powder, salt, and black pepper.
Cook for 1–2 minutes, stirring frequently. This helps the tomato paste and spices develop a deeper flavor.
Pour in the beef broth or water and stir everything together.
4. Simmer
Reduce the heat to medium-low and simmer for approximately 5 minutes.
The filling should become thick and moist rather than watery. If there’s excess liquid, continue cooking for another minute or two.
Stir in the chopped olives and cilantro or parsley, if using.
Remove from the heat and allow the filling to cool for at least 10–15 minutes.
Cooling the filling is important because very hot filling can soften the dough and make the empanadas difficult to seal.
5. Prepare the Dough
Preheat your oven to 400°F (200°C).
If using refrigerated pie crust, place the dough on a lightly floured surface and cut out circles approximately 5–6 inches in diameter.
If using prepared empanada discs, simply separate them and keep them covered with a clean towel so they don’t dry out.
6. Fill the Empanadas
Place approximately 2 tablespoons of beef filling in the center of each dough circle.
Don’t overfill them. You need enough empty space around the edges to seal them properly.
Fold the dough over the filling to create a half-moon shape.
7. Seal the Edges
Press the edges together firmly with your fingers.
For an extra-secure seal, use the tines of a fork to crimp around the entire edge.
Place each empanada on a parchment-lined baking sheet.
8. Add the Egg Wash
Whisk together the egg and 1 tablespoon of water.
Brush a thin layer of egg wash over the top of each empanada.
The egg wash gives them that beautiful deep golden-brown, glossy finish as they bake.
Use a sharp knife to make one or two tiny vents in the top of each empanada so steam can escape.
9. Bake
Bake for approximately 20–25 minutes, or until the empanadas are puffed and beautifully golden brown.
Keep an eye on them during the final few minutes because baking times can vary depending on the dough.
10. Cool and Serve
Remove the empanadas from the oven and allow them to cool for 5 minutes before serving.
They’re delicious warm with salsa, sour cream, guacamole, chimichurri, or a simple spicy dipping sauce.
Tips for Perfect Beef Empanadas
Don’t make the filling watery. Excess moisture can make the pastry soggy and difficult to seal.
Cool the filling before assembling. Warm filling can soften the dough and cause leaks.
Don’t overfill. A modest amount of filling makes it much easier to create a secure seal.
Seal the edges well. Press firmly with your fingers before crimping with a fork.
Don’t skip the egg wash. It helps create the characteristic glossy golden-brown surface.
Let them rest after baking. The filling will be extremely hot immediately after coming out of the oven.
Easy Variations
Cheesy Beef Empanadas
Add ½ cup shredded cheddar, Monterey Jack, or mozzarella to the cooled beef filling.
Spicy Beef Empanadas
Add diced jalapeño, cayenne pepper, or extra chili powder.
Potato & Beef Empanadas
Add ½ cup cooked diced potatoes to make the filling even heartier.
Beef & Black Bean Empanadas
Add ½ cup drained black beans for extra texture and flavor.
Mexican-Inspired Empanadas
Season the beef with cumin, chili powder, oregano, and a little smoked paprika, then serve with salsa and guacamole.
Air Fryer Method
For a quicker option, arrange the assembled empanadas in a lightly greased air-fryer basket without overcrowding.
Brush with egg wash and air fry at 375°F (190°C) for approximately 10–14 minutes, turning halfway through if necessary, until crisp and golden brown.
Golden, flaky pastry and a savory beef filling make these empanadas impossible to resist—serve them fresh from the oven for the best texture and flavor.