How to Make Empanadas (Easy Ground Beef Recipe)

How to Make Empanadas at Home (Beginner-Friendly Guide)

If you’ve ever searched for how to make empanadas at home, chances are you were hoping for something simple… but not boring. Something authentic… but not complicated. And maybe, just maybe, something that won’t fall apart the moment you try to fold the dough.

Let’s be honest, a lot of recipes make it sound easier than it feels in real life.

This one doesn’t.

Because here’s the truth: your first batch of empanadas might look slightly uneven. The dough might feel a little tricky at first. You might even overfill one and regret it instantly. But somehow… they still turn out incredibly satisfying.

This guide walks you through everything step by step, from making empanada dough to cooking a flavorful ground beef filling, all the way to baking or frying them perfectly. No guesswork. No unnecessary complexity.

And by the end of it, you won’t just know how to make empanadas. You’ll actually feel confident doing it again.

Why You’ll Love This Recipe

• Simple ingredients you probably already have at home
• Perfect for beginners with clear step-by-step instructions
• Crispy on the outside, juicy and flavorful inside
• Flexible recipe with plenty of variations
• Great for meal prep, parties, or casual dinners
• Tastes better than most store-bought versions

What really makes this recipe stand out is the balance between ease and flavor. It doesn’t rely on complicated techniques, but still delivers that rich, comforting taste you expect from homemade empanadas. And honestly, once you make them yourself, it’s hard to go back to anything else.s version stand out isn’t some “secret trick.” It’s the balance. The dough doesn’t turn dry, the filling isn’t greasy, and you have flexibility to make it your own.

Ingredients for Ground Beef Empanadas

Before jumping in, it’s worth noting that simple recipes depend on small details. Each ingredient plays a role, even if it doesn’t seem like much at first.

For the Dough

• 2 1/2 cups all-purpose flour
• 150 g cold butter
• 1 egg
• 1 pinch of salt
• 4 to 6 tablespoons cold water

For the Filling

• 300 g ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tablespoon oil
• Salt and black pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon cumin (optional but recommended)

Optional additions for extra flavor:

• Chopped olives
• Hard-boiled eggs
• Fresh parsley or cilantro

These optional ingredients might seem small, but they add layers of flavor that make the empanadas feel more complete.

Empanada Dough: Homemade vs Store-Bought

This is usually the first question people ask.

Should you make the dough yourself or just buy it?

If you’re short on time, store-bought dough is completely fine. It works, it saves effort, and you’ll still get good results.

But if you have the time, homemade dough gives you better texture and flavor. It’s softer, slightly richer, and feels more authentic. Not dramatically different, but noticeable.

How to Make Empanada Dough

1. In a bowl, mix flour and salt
2. Add cold butter and work it into the flour until crumbly
3. Add the egg and mix
4. Gradually add water until a smooth dough forms
5. Wrap and let it rest for 30 minutes

The dough should feel soft but not sticky. If it sticks to your hands, add a little flour. If it feels too dry, add a tiny bit of water.

Step-by-Step Instructions to Make this recipe

Step 1: Prepare the Filling

Heat oil in a pan and sauté the onion and garlic until soft. Add the ground beef and cook until browned. Stir in the bell pepper and spices, then let everything cook for a few minutes.

The filling should be flavorful but not overly wet. If there’s too much liquid, let it cook a bit longer.

Step 2: Roll and Cut the Dough

Roll out the dough on a floured surface until thin. Use a round cutter or glass to cut circles about 10 to 12 cm in diameter.

Step 3: Fill and Fold

Place a spoonful of filling in the center of each circle. Fold the dough over and press the edges firmly to seal.

You can use a fork to press the edges or fold them by hand for a more traditional look.

Step 4: Bake or Fry

For baking:

• Preheat oven to 180°C (350°F)
• Place empanadas on a baking tray
• Brush with egg wash
• Bake for 20 to 25 minutes

For frying:

• Heat oil in a pan
• Fry until golden brown on both sides

Both methods work well. Baking is easier, frying gives a slightly crispier result.

See how to make this recipe in the video below.

Common Mistakes When Making Empanadas

Even simple recipes have a few pitfalls.

Here are the most common ones and how to avoid them:

• Dough too sticky
  Add flour gradually until manageable
• Empanadas opening during cooking
  Seal edges more firmly or use a fork
• Filling too watery
  Cook longer to reduce moisture
• Overfilling
  Use less filling than you think you need

These issues happen to almost everyone at least once. The good news is they’re easy to fix once you know what to look for.

Baking vs Frying Empanadas: Which Is Better?

This really depends on what you prefer.

Baking is:

• Healthier
• Easier
• Less messy

Frying is:

• Crispier
• Richer in flavor
• Slightly more traditional

If you’re making empanadas for the first time, baking is usually the better option. It’s more forgiving and still delivers great results.

Empanada Variations You Can Try

Once you’ve mastered the basic recipe, you can experiment with different fillings.

Popular variations include:

• Chicken and vegetables
• Spinach and cheese
• Ham and cheese
• Sweet empanadas with fruit filling

This flexibility is part of what makes empanadas so popular. You can adapt them to almost any taste.

Serving and Storage Tips

Serving Suggestions

Empanadas are best served warm. Pair them with dips like:

• Salsa
• Garlic yogurt sauce
• Chimichurri

Serve them on a platter with fresh herbs for a more appealing presentation.

Storage

• Store in an airtight container in the fridge for up to 3 days
• Freeze for longer storage (up to 2 months)

Reheating

Microwave: fastest, but softens the crust

Oven: best method for maintaining texture

Pan: restores crispiness

Helpful Notes

• Always let the filling cool slightly before assembling
• Don’t overfill the dough
• Focus on sealing properly rather than making them look perfect

Cooking isn’t about perfection. It’s about getting comfortable with the process.

Homemade Ground Beef Empanadas

RASHA

These homemade ground beef empanadas are crispy on the outside, juicy and flavorful on the inside, and surprisingly easy to make even for beginners. With a buttery homemade dough and a perfectly seasoned beef filling, this recipe is ideal for family dinners, meal prep, parties, or whenever you want comforting handheld food that feels special.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course dinner, Snack

Cuisine Latin American

Servings 10 empanadas

Calories 280 kcal

Equipment

• Large mixing bowl
• Rolling Pin
• Large skillet
• Baking tray
• Pastry brush
• Fork
• Round cutter or glass

Ingredients

  

For the Dough

• 2 1/2 cups all-purpose flour
• 150 g cold butter cut into small cubes
• 1 egg
• 1 pinch salt
• 4 to 6 tablespoons cold water as needed

For the Filling

• 300 g ground beef
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 bell pepper diced
• 1 tablespoon oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin optional but recommended
• salt and black pepper to taste

Optional Additions

• 2 tablespoons chopped olives
• 1 hard-boiled egg chopped
• 2 tablespoons fresh parsley or cilantro, chopped

Instructions

 

• In a large bowl, mix the flour and salt. Add the cold butter and work it into the flour using your fingers or a pastry cutter until the mixture becomes crumbly.
• Add the egg and mix gently. Gradually add cold water, one tablespoon at a time, until a soft and smooth dough forms.
• Wrap the dough and let it rest for 30 minutes at room temperature.
• Meanwhile, heat oil in a large skillet. Sauté the onion and garlic until soft and fragrant.
• Add the ground beef and cook until browned. Stir in the bell pepper, paprika, cumin, salt, and black pepper. Cook for a few more minutes until the filling is flavorful and not too wet.
• Let the filling cool slightly before assembling. Stir in optional chopped olives, hard-boiled egg, or fresh parsley if using.
• Roll out the dough on a lightly floured surface until thin. Use a round cutter or glass to cut circles about 10 to 12 cm in diameter.
• Place a spoonful of filling in the center of each dough circle. Fold the dough over and press the edges firmly to seal.
• Use a fork to crimp the edges or fold them by hand for a traditional empanada shape.
• For baking: Preheat the oven to 180°C (350°F). Place empanadas on a baking tray, brush with egg wash, and bake for 20 to 25 minutes until golden brown.
• For frying: Heat oil in a pan and fry the empanadas until golden brown on both sides. Drain on paper towels before serving.

Notes

Always let the filling cool slightly before filling the dough to avoid soggy empanadas. Do not overfill, even if it feels tempting. Focus more on sealing the edges properly than making them look perfect. Homemade dough gives the best texture, but store-bought dough works well when you need convenience. Reheat in the oven or a skillet for the best crispiness.

Keyword baked empanadas, easy empanada recipe, ground beef empanadas, homemade empanadas, how to make empanadas

Frequently Asked Questions (FAQ)

Nutrition Information (Approximate)

Per empanada:

• Calories: 250 to 300
• Protein: 10 to 15 g
• Fat: 12 to 18 g
• Carbohydrates: 20 to 30 g

Values vary depending on ingredients and cooking method.

Conclusion

Learning how to make empanadas at home isn’t just about following steps. It’s about getting comfortable with the process, making small adjustments, and enjoying the result even if it’s not perfect.

Because once you take that first bite, warm, slightly crispy, filled with flavor… the effort makes sense.

And the next time you make them, it gets easier.

If you enjoyed this Empanadas, you will love my Hot Honey Chicken recipe too

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RASHA

This recipe was written and tested by Rasha, the founder of Recipesedeas. Rasha is a food enthusiast living in the USA, sharing her family-inspired recipes and culinary adventures