Homemade Ground Beef Empanadas
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.
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.