Beef Empanadas
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Beef Empanadas – buttery, flaky pastry wrapped around a spicy beef filling that’s pure comfort food. I’ve got zero shame in calling puff pastry my empanada hack, it saves time and delivers bakery vibes every single time.
The Empanadas Everyone Asks For
There’s a reason these Beef Empanadas have been on my blog for years, and a reason I keep making them for every party, every holiday, every random Tuesday when Remo looks at me like, “So…any snacks?”
They’re the first appetizer I ever felt proud to serve friends, even back when I barely knew how to pronounce “empanada.” And while traditional dough has its place, puff pastry turned out to be my secret weapon, golden, buttery, and so flaky you’ll swear you picked these up at a bakery instead of pulling them out of your oven.
I like to serve them with green salsa, or red salsa, but honestly, they’re good enough to eat straight off the tray. One bite into these savory little pockets, and you’ll see why this recipe’s a forever favorite on Jo Cooks.
These empanadas are so flavorful and delicious. I always make a double batch and freezing them to have whenever I get a craving. It’s so convenient to be able to bake them from frozen and not have to thaw them first (which also makes them a great gift for new parents or anyone else you’d bring a meal to). ~Diane
Why You’ll Love These Beef Empanadas
- Puff pastry hack: Flaky, buttery layers without making dough from scratch. No one has to know.
- Big flavors, simple steps: Savory beef filling loaded with spices, but nothing fussy or complicated.
- Freezer-friendly: Make them ahead and bake straight from frozen for last minute snacks or party apps.
- Customizable: Want it mild? Go easy on the hot sauce. Prefer chicken or veggies? Swap away.
- Crowd-pleaser: These disappear faster than I can bake them, and yes, they’re delicious with salsa, queso, guacamole, sour cream or even chimichurri.
Before You Start: Tips & Ingredient Notes
- Puff pastry is the hack: Store bought puff pastry makes life easy and your empanadas flaky and golden. Keep it cold until you’re ready to roll it out so the butter stays solid and gives you those beautiful layers.
- Pie dough works too: If you’ve got pie crust hanging around, it’ll work. Just expect a slightly denser, less flaky empanada.
- Pizza dough? Possible, but different: It’ll make a thicker, breadier empanada. Not flaky, but still a delicious option if that’s what you’ve got.
- Beef choice: I go with extra lean ground beef to avoid greasy filling. You could swap in ground chicken, turkey, or even mushrooms for a vegetarian twist.
- Season it well: The filling’s flavor comes from cumin, smoked paprika, chili powder, and a touch of brown sugar for balance. Taste and adjust before stuffing your pastry.
- Cool your filling: Hot filling = melted pastry. Let it cool to room temp so your empanadas hold their shape.
- Seal them well: Use egg wash and crimp the edges with a fork so the filling stays put while baking.
- Vent holes: Don’t forget to poke a few holes in the top so steam can escape. Keeps the pastry crisp instead of soggy.
- Bake on parchment: Saves you from stuck on pastry and messy cleanup.
- Dipping sauces: Try salsa, guac, queso, or sour cream, all great options.
Great recipe. We regularly went to a South American restaurant that after years closed their doors. They had the best empanadas! This recipe is as close to those empanadas as we have tasted. ~Karen
Start by heating some olive oil in a skillet, then toss in your ground beef. Break it up with a wooden spoon and cook until it’s no longer pink. Now throw in chopped onion and garlic, and sauté until your kitchen smells amazing and the onion’s translucent.
Now it’s time to layer in the flavor. Add the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar, and hot sauce. It might look like a long list, but it’s what makes the filling taste rich, savory, and a little spicy in the best way. Let it bubble for a couple minutes, then take it off the heat and let it cool to room temp. Hot filling = puff pastry meltdown.
Keep your pastry cold until the last minute. Roll out one sheet at a time (depends on which puff pastry brand you use) so you can cut circles. I use a 4-inch cutter (or a bowl if you can’t find your pastry cutter).
Scoop about a tablespoon of beef mixture onto the center of each circle. Brush the edges with egg wash, fold them over, and press to seal. Crimp the edges with a fork so they look cute and stay shut while baking.
Use a fork to poke a couple of holes on top of each empanada. Steam needs an escape route, or they’ll pop open like angry little pastry volcanoes. Brush them all over with egg wash for that beautiful shine. Bake at 425°F (218°C) for 20–25 minutes, or until they’re golden brown and your house smells like a bakery.
Serve them warm with your favorite dip, or honestly, just eat them straight off the tray. They’re flaky, savory, and downright irresistible either way.
How To Serve Beef Empanadas
These empanadas make a killer appetizer, snack, or even a light meal. Here’s how you can pair them:
Mexican Street Corn Salad
Easy Guacamole
Refried Beans
Tres Leches Cake
Frequently Asked Questions
Can I air fry these instead of baking?
Yep! Preheat your air fryer to 375°F (190°C). Brush empanadas with egg wash, then air fry in batches for about 8–10 minutes until golden. Keep an eye on them, puff pastry cooks fast in the air fryer!
Can I make mini empanadas for parties?
Absolutely. Cut smaller pastry circles (2½ to 3 inches), use about a teaspoon of filling, and reduce baking time by 5–7 minutes. Perfect two bite snacks.
Why is my puff pastry sticky or hard to handle?
It’s getting too warm. Pop it back in the fridge for 10 minutes, then keep rolling. Cold dough is happy dough.
Can I use ground turkey or chicken instead of beef?
Totally. Just know leaner meats might need a splash more broth or oil so the filling stays juicy.
How do I keep puff pastry from shrinking while baking?
Roll gently, don’t overstretch it, and chill assembled empanadas for 10 minutes before baking. Helps keep their cute half moon shape.
Do I need to serve these warm?
Warm is best, flaky pastry and juicy filling shine at room temp or fresh out of the oven. But I’ve been known to sneak one cold from the fridge. Still tasty.
Can I add cheese inside?
Yes, please! A sprinkle of shredded cheddar, Monterey Jack, or mozzarella inside each empanada is a solid upgrade.
More Delicious Mexican Inspired Dishes To Try:
- Chicken Enchilada Quesadillas
- Taco Lasagna
- Pork Carnitas
- Shrimp Avocado Salsa
- Albondigas Soup
- Chicken Tortilla Soup
- Beef Burrito
- Beef Taco Egg Rolls
Originally shared September 2017, updated with new photos, video, and clearer instructions to make this recipe even easier.
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Beef Empanadas
Video
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (extra lean)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ½ teaspoon oregano (dry)
- 1 teaspoon cumin (ground)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ cup beef broth
- 1 tablespoon brown sugar (packed)
- 2 tablespoons hot sauce (I used Sriracha)
- 4 sheets puff pastry ((2 packages, 2 sheets per package))
- 1 egg (for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium skillet heat the olive oil and add the ground beef. Saute the ground beef until no longer pink, breaking it up with a wooden spoon. Add the onion and garlic to it and continue sautéing until the onion is soft and translucent.
- Add the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar and hot sauce to the skillet and stir. Cook for a couple more minutes then remove from heat and let the meat mixture cool until it comes to room temperature.
- Preheat oven to 425℉.
- Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 6 circles, 2 on each row, see video. Using a 4 inch cookie cutter or bowl, cut 6 circles, 2 per row.
- Fill each with a about a tablespoon of meat mixture in the middle of each pastry round. Brush half of the pastry round edge with egg wash, then fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp the edge. Place it onto a baking sheet and repeat with remaining ingredients. You should get around 40 empanadas. See notes.
- Poke holes in each empanada using a fork then brush the empanadas with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Serve warm with salsa or salsa verde.
Notes
- Dough swaps: Pie dough works too, just expect a denser texture. Pizza dough can work but turns out breadier rather than flaky.
- Cool filling: Hot filling will melt the pastry layers, let it cool first.
- Freezing: Freeze assembled, unbaked empanadas on a tray, then store in a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes to bake time.
- Yield: You’ll get roughly 10 rounds per pastry sheet if you re-roll scraps.
- Storage: Cooked empanadas keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crispy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
