Savory Baked Beef Empanadas Recipe

Making empanadas always brings back memories of lively weekend family gatherings in the kitchen. Everyone would crowd around the counter, some rolling dough while others carefully crimped the edges shut. Baking these savory pockets fills the house with a rich, spiced aroma that welcomes everyone to the table.

Ingredients

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3 cups all-purpose flour1/2 cup unsalted butter, cold and cubed1 egg yolk3/4 cup warm water1 teaspoon salt1 tablespoon olive oil1 pound ground beef1 large yellow onion, finely chopped1 teaspoon ground cumin1 teaspoon smoked paprika1/2 teaspoon dried oregano2 hard-boiled eggs, chopped1/3 cup green olives, pitted and chopped1 large egg, beaten (for egg wash)

Instructions

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1

In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to rub it into the flour until the mixture resembles coarse breadcrumbs.

2

Whisk the egg yolk into the warm water, then slowly pour it into the flour mixture. Stir with a fork until a dough begins to form, then knead gently on a floured surface for 2 minutes until smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

3

While the dough rests, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.

4

Add the ground beef to the skillet, breaking it up with a spoon. Stir in the cumin, smoked paprika, oregano, salt, and pepper, cooking until the beef is browned and fully cooked, about 8 minutes. Remove from heat and stir in the chopped hard-boiled eggs and green olives, then let the filling cool completely.

5

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two large baking sheets with parchment paper.

6

On a lightly floured surface, roll out the dough to about one-eighth inch thickness. Use a round 5-inch cutter or a small bowl to cut out circles of dough, re-rolling the scraps as needed.

7

Place 2 tablespoons of the cooled beef filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly together to seal.

8

Crimp the edges using a fork or fold them over in a traditional rope-like pattern (repulgue) to ensure the filling stays inside. Place the assembled empanadas onto the prepared baking sheets.

9

Brush the tops of the empanadas with the beaten egg wash to give them a glossy finish. Bake for 20 to 25 minutes until they are beautifully golden brown and crispy.

10

Remove the empanadas from the oven and let them cool for 5 minutes before serving. Serve warm alongside chimichurri sauce or salsa for dipping.

Tips

• Make sure the beef filling is completely cool before assembling, otherwise the warmth will melt the butter in the dough and make it soggy.
• Do not overfill the dough circles, as this will cause the empanadas to burst open while baking in the oven.
• If the dough feels too dry or crumbly while kneading, add warm water one tablespoon at a time until it comes together smoothly.

Substitutions

• Swap ground beef for ground turkey or chicken for a lighter, lower-fat option.
• Swap the homemade dough for store-bought puff pastry sheets to save time, though the texture will be flakier.
• Swap green olives for raisins if you prefer a traditional sweet-and-savory flavor profile in your filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350 degree Fahrenheit oven for 10 minutes to restore their crispy texture, rather than using a microwave.

FAQs

Can I freeze these empanadas before baking them?

Yes, you can freeze assembled, unbaked empanadas on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Bake them directly from frozen, adding about 5 to 10 minutes to the total baking time.

How do I prevent the empanadas from leaking during baking?

Ensure the filling is not too wet and seal the edges tightly by pressing with a fork or crimping. Brushing with egg wash also helps seal any tiny gaps in the dough.

Do I have to use lard or can I use butter for the dough?

You can absolutely use butter as detailed in this recipe, which gives the crust a rich, savory flavor and a tender, flaky texture that is highly accessible for home cooks.