Easy Beef Empanada Recipe

There’s something so comforting about biting into a warm, flaky empanada filled with savory goodness. These easy beef empanadas are exactly the kind of thing I love to whip up on a weeknight when I’m craving something a little different, but still quick and simple. The best part? They use pre-made pie crust, so there’s no need to fuss with homemade dough when you’re short on time. The combination of seasoned ground beef, melted cheese, and crispy crust is a match made in heaven—whether you’re serving them as an appetizer, a snack, or the star of your dinner plate.

this RECIPE

A recipe inspired by childhood dinners

I’ll never forget the first time I had an empanada. My mom, not one to experiment with a ton of different cuisines, decided to surprise us one night with beef empanadas. She was inspired by a friend from Argentina and gave them her own twist. I remember the smell of cumin and garlic filling the house, making my mouth water long before they even came out of the oven. As soon as I took that first bite, I was hooked! These empanadas are a riff on her version but simplified to save time without sacrificing flavor. And let me tell you, they hit the same comforting spot every time.

Empanadas through the ages: A quick history

Empanadas are thought to have originated in Spain, and their name comes from the Spanish word “empanar,” meaning to wrap or coat in bread. Historically, they were filled with anything from seafood to vegetables, and over time they spread to different parts of Latin America, where each country put its own spin on the filling. Today, you’ll find countless variations, from spicy chicken to sweet fillings like pumpkin. My version is a nod to the classic beef-filled Argentine empanada, with a few Tex-Mex flavors thrown in for good measure—thanks to the addition of cumin, garlic, and chili powder.

Let’s talk ingredients: the essentials for perfect beef empanadas

• Ground beef: I usually go for 90% lean ground beef because it gives the filling a nice balance of flavor without too much grease. If you use 80% or less, just be sure to drain the fat well after cooking. It keeps the empanadas from getting soggy.
• Onion and bell pepper: These add a sweetness and depth of flavor that balance the beef perfectly. Any color of bell pepper will work, but I find red or yellow gives a subtle sweetness, while green adds a bit more bite.
• Spices: Cumin, garlic, chili powder, salt, and pepper are the key seasonings here. They give the beef filling that warm, slightly smoky flavor. You can always adjust the spices to your taste—I’ve added a pinch of cayenne when I wanted more heat!
• Mexican-blend cheese: The cheese adds that gooey, melty goodness you want in every bite. I usually use a blend of Monterey Jack, cheddar, and queso quesadilla, but if you don’t have Mexican-blend cheese, feel free to use whatever’s on hand—cheddar, Colby-Jack, or even mozzarella.
• Pre-made pie crust: This is the ultimate shortcut. While some might argue that homemade dough is the way to go, I’m all about making life easier on busy days. The pre-made pie crusts work like a charm—just don’t forget to roll them out a bit to get the right size circles.
• Egg wash: A simple egg wash gives the empanadas their gorgeous golden-brown color and helps seal the edges. Don’t skip it!

Kitchen gear: what you need to get started

You don’t need a ton of fancy equipment to make these beef empanadas, which is one of the reasons I love this recipe so much! Here’s what you’ll need:

• Skillet: A good skillet is key for cooking the beef mixture. I prefer a non-stick one because it makes the cleanup so much easier.
• Baking sheet: You’ll bake the empanadas on a standard cookie sheet. If you have a baking mat or parchment paper, use that to keep the bottoms from sticking (and save you some scrubbing later).
• Fork: This one’s essential for crimping the edges of your empanadas. It gives that signature look and keeps everything nicely sealed.
• Bowl for tracing: Grab a cereal bowl or something similar to cut out circles from the pie crust. If you’re feeling creative, you could even try different sizes for a fun variety!

Step-by-step: how to make easy beef empanadas

1. Preheat the oven and prep your sheet

First things first, preheat your oven to 350°F. Line a baking sheet with parchment paper, non-stick foil, or lightly oil it. This is going to make your life easier when it’s time to take those crispy empanadas off the pan!

2. Cook the beef filling

In a large skillet, brown the ground beef over medium heat. Toss in your diced onion and bell pepper, cooking everything together until the beef is cooked through and the veggies are softened. You’ll know it’s ready when the onions turn translucent, and the peppers look nice and soft.

3. Drain the fat

If your beef mixture looks a little greasy (especially if you used beef with a higher fat content), go ahead and drain off any excess fat. This will help keep your empanadas from getting soggy later.

4. Season the beef

Now, it’s time to spice things up! Add cumin, minced garlic, salt, pepper, and chili powder to the skillet. Stir it all together and cook for another 2 minutes. You should start to smell those wonderful, warm spices. Then, take the skillet off the heat to let the filling cool down slightly.

5. Roll out the pie crust

Unroll your pre-made pie crusts and give them a little roll with a rolling pin to flatten them out a bit. Using a cereal bowl as a guide, cut out circles from the dough. You should be able to get about 3 per crust, but don’t forget to gather up the scraps, re-roll them, and cut out more circles. You should end up with about 8 circles in total.

6. Assemble the empanadas

Place one pie crust circle onto your prepared baking sheet. Add 2-3 tablespoons of the beef mixture to the center, followed by about a tablespoon of shredded cheese. Be careful not to overfill—it’ll make sealing them tricky!

7. Seal and crimp the edges

Fold the dough over to create a half-moon shape, and press the edges down with a fork to seal them up. This is where that fork crimping technique comes into play. Repeat with the rest of the dough and filling.

8. Egg wash and bake

Beat an egg in a small bowl, then brush it over the top of each empanada. This will give them that beautiful golden color when they bake. Pop the tray in the oven and bake for 12-15 minutes, or until the tops are golden brown.

9. Serve and enjoy!

Once they’re out of the oven, let them cool for a couple of minutes, then dig in! These empanadas are delicious on their own, but they’re even better served with salsa, guacamole, or a crisp side salad.

Fun variations to try with this recipe

One of the best things about this beef empanada recipe is how versatile it is! Here are a few fun ways to change things up:

• Vegetarian: Swap the beef for sautéed mushrooms, black beans, or a combination of diced sweet potatoes and beans. You can still keep the same seasoning mix for a bold flavor.
• Gluten-free: Use a gluten-free pie crust, or you can make a simple gluten-free dough from scratch using a mix of gluten-free flour and xanthan gum.
• Spicy twist: Add chopped jalapeños or a dash of hot sauce to the beef filling if you like a little more heat in your empanadas.
• Seasonal fillings: During fall, I’ve made these with ground turkey and a pinch of cinnamon. You could also add in corn, diced tomatoes, or even some roasted butternut squash for a fall twist.
• International flavors: Try using curry powder and ground lamb for a nod to Indian flavors, or swap the beef for seasoned ground chicken with a bit of soy sauce and ginger for an Asian-inspired version.

Serving suggestions: make it a meal

When it comes to serving these beef empanadas, I like to keep things simple and flavorful. A fresh, crisp salad with a lime vinaigrette works perfectly on the side, or you can serve them alongside some Mexican rice or a tangy slaw. I also love serving them with a variety of dipping sauces—guacamole, salsa verde, and sour cream are all great choices. If you’re serving these for a party or gathering, arrange them on a large platter with little bowls of each dip, and watch them disappear!

drink pairings to complement your empanadas

Looking for the perfect drink to serve with your empanadas? Here are a few options that’ll pair perfectly:

• Agua fresca: A classic in Mexican cuisine, agua fresca is light and refreshing. Try making a watermelon or cucumber-lime version to cut through the richness of the empanadas.
• Sparkling water with lime: A simple but effective choice! The bubbles and citrus will cleanse your palate after each bite.
• Iced hibiscus tea: Tart and slightly sweet, iced hibiscus tea (also known as agua de Jamaica) has a bright, refreshing flavor that pairs wonderfully with the spiced beef filling.

Storage and reheating tips

If you have leftovers (which, let’s be honest, might be unlikely!), you can store the empanadas in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F for about 10 minutes to crisp them back up. You can also microwave them, but they won’t stay as crispy. If you’re making these ahead of time, they freeze really well! Just freeze the unbaked empanadas on a tray, then transfer them to a freezer bag once solid. Bake from frozen at 375°F for about 20 minutes, or until golden.

Adjusting the recipe for different serving sizes

This recipe makes about 8 empanadas, but it’s easy to scale up or down depending on how many people you’re feeding. If you’re making a big batch for a crowd, just double or triple the recipe. One thing I’ve noticed when scaling up is that the more empanadas you bake at once, the longer they may need in the oven, so keep an eye on them to ensure they get that perfect golden color.

Troubleshooting tips for common issues

• Leaking filling: If the filling leaks out, it’s usually because the empanadas weren’t sealed properly. Make sure to press the edges down firmly with a fork!
• Soggy empanadas: This often happens if you don’t drain the beef mixture well. Make sure to get rid of any excess fat before assembling the empanadas.
• Undercooked dough: If the empanadas aren’t browning on top, try baking them a few extra minutes or moving them to a higher rack in the oven for better heat circulation.

Give these beef empanadas a try!

I hope this easy beef empanada recipe becomes one of your go-tos for weeknight dinners or casual get-togethers. They’re simple, packed with flavor, and endlessly customizable, which is what makes them so fun to make (and eat!). Whether you follow the recipe as-is or put your own spin on it, I’m sure you’ll love every bite.

FAQs

1. Can I use puff pastry instead of pie crust?
   Yes, puff pastry will give your empanadas a flakier texture, though it’ll be a bit richer. Just make sure to adjust the baking time as puff pastry can brown faster.
2. Can I freeze these empanadas?
   Absolutely! Freeze the unbaked empanadas and bake from frozen when ready.
3. Can I make the filling ahead of time?
   Yes, you can prepare the filling a day or two in advance and store it in the fridge until you’re ready to assemble the empanadas.
4. What cheese can I use if I don’t have Mexican-blend cheese?
   Cheddar, Monterey Jack, or even mozzarella work great as substitutes.
5. Can I make these empanadas vegetarian?
   Definitely! Swap the beef for beans, mushrooms, or another favorite veggie filling.

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