Easy Beef Empanada Recipe

There’s something magical about biting into a perfectly crispy, golden empanada with a warm, flavorful filling. This easy beef empanada recipe is one of my go-to’s when I need something quick, crowd-pleasing, and endlessly customizable. What’s fantastic is that it feels like comfort food without a lot of fuss in the kitchen. The secret? Using pre-made pie crust to save time and still get that flaky, buttery texture we all love in empanadas. Trust me, once you try these, you’ll be making them on repeat, too!

this RECIPE

A personal connection to empanadas

I remember the first time I made empanadas was for a potluck gathering with friends. I was running late, didn’t have time to make dough from scratch, and honestly, I felt a bit nervous that store-bought pie crust might be too much of a shortcut. But guess what? Everyone raved about them! The ease of it blew me away, and it was one of those kitchen moments where I realized you don’t always need to do everything the hard way for great results. Since then, these beef empanadas have become a staple in my home, and now I love sharing this recipe whenever friends come over or for a weekend treat. The smell of these baking brings back that memory every time, and now I can’t help but smile as they disappear from the serving plate just as fast as I put them down.

A quick look at the origin of empanadas

Empanadas originated in Spain and Portugal, and the name comes from the Spanish word “empanar,” meaning “to bread” or “to coat with bread.” These delightful hand pies spread to Latin America and evolved, with each region putting its own twist on them. From savory to sweet fillings, empanadas have become a global favorite. In Argentina, they’re often filled with beef, hard-boiled eggs, and olives, while in the Philippines, they might include chicken or vegetables. For this recipe, we’re keeping things simple but still full of flavor with a beef filling that has some Mexican-inspired spices. It’s a delicious, no-fuss take that’ll have you reaching for more.

Let’s talk ingredients: the stars of the show

• Ground beef: I like to use lean ground beef (90% lean) because it cooks up with less grease, but if all you have is 80% or lower, just be sure to drain off the excess fat. The beef is the heart of this empanada filling, giving it a rich, meaty bite.
• Onions and bell pepper: These add a natural sweetness and slight crunch to the filling, balancing out the richness of the beef. You can use any color bell pepper, though red or yellow tend to add a bit of brightness to the flavor. If you’re out of bell peppers, finely diced carrots or even corn can be a great substitute.
• Cumin and chili powder: These spices bring a warm, earthy flavor that’s essential for giving the beef that slight Mexican-inspired taste. Don’t skip them—they’re what make the filling irresistible.
• Mexican blend cheese: A mix of cheddar, Monterey Jack, and queso quesadilla cheeses brings creaminess and helps bind the filling together. If you’re lactose-intolerant or out of cheese, you could easily skip it or use a dairy-free cheese alternative.
• Pie crust: The star trick to making these empanadas quick and easy! Using pre-made pie crust gives you a buttery, flaky exterior without the time or effort of making dough from scratch.

Kitchen gear: what you need (and what you can totally skip)

To make these empanadas, you don’t need much in terms of equipment, which is one reason they’re such a hit. Here’s what I recommend:

• Skillet: A large skillet is essential for cooking the beef and veggie filling. If it’s non-stick, it’ll make clean-up even easier.
• Baking sheet: You’ll need a cookie sheet to bake the empanadas. Lining it with parchment paper or a silicone baking mat is a great idea to prevent sticking and make sure you get that perfectly golden bottom.
• Bowl (for cutting circles): I use a regular cereal bowl to trace my dough circles. You don’t need anything fancy here, and a smaller or larger bowl will simply give you different-sized empanadas, so it’s up to you!
• Fork: For sealing the edges of your empanadas, a simple fork works like a charm. It also adds those pretty little crimped edges.

No need for any specialized tools—just the basics you likely already have in your kitchen.

Step-by-step: foolproof method for making beef empanadas

1. Preheat the oven: Set your oven to 350°F (175°C). This gives it plenty of time to warm up while you prepare the filling. I used to forget this step until I was already done with the filling, and then I’d be stuck waiting for the oven to catch up. Now, it’s the first thing I do!
2. Cook the filling: In a large skillet, cook the ground beef over medium heat. Add the diced onion and bell pepper. Cook until the beef is browned and cooked through, and the onions are translucent—about 7-10 minutes. Stir occasionally so everything cooks evenly. Don’t worry if the onions look a little crispy on the edges, it just adds flavor!
3. Drain and season: Once the beef is cooked, drain off any excess fat (if necessary), then stir in the cumin, garlic, salt, pepper, and chili powder. Cook for another 2 minutes to let the spices wake up.
4. Roll out the pie crust: Unroll the pre-made pie crusts and lay them flat on a clean surface. Using a cereal bowl (or any round cutter), cut out circles. You should get about 3 per crust, but you can gather the scraps, roll them out, and get more. I typically end up with 8 circles total.
5. Fill and fold: Place about 2-3 tablespoons of the beef mixture onto each dough circle, then top with a tablespoon of cheese. Fold the dough in half to form a semi-circle, and press the edges down with a fork to seal. Make sure not to overfill them, or they might burst open while baking. I’ve learned this the hard way!
6. Egg wash and bake: Beat one egg in a small bowl and brush it over the tops of the empanadas. This step is key for getting that shiny, golden crust. Bake for 12-15 minutes until the empanadas are golden brown.
7. Enjoy: Remove from the oven and let them cool for a few minutes before serving. Pair them with your favorite sides or just dive right in!

Variations and fun adaptations you can try

• Vegetarian version: Swap the ground beef for a filling of sautéed mushrooms, black beans, or a mix of both. You can still keep all the seasonings and cheese for a delicious vegetarian take.
• Spice it up: For a little heat, add some diced jalapeños or a pinch of cayenne pepper to the filling. I love to kick these up a notch when serving to spice-loving friends!
• Gluten-free empanadas: Use a gluten-free pie crust or dough. They’re a bit trickier to work with because they can be more fragile, but the end result is still totally satisfying.
• Breakfast empanadas: Replace the ground beef with scrambled eggs and a bit of sausage (or meat substitute) for a breakfast twist.
• Mini empanadas: Use a smaller bowl to cut out mini empanadas for appetizers or party snacks. They’re just as tasty and make a fun finger food option.

How to serve these delicious beef empanadas

Empanadas are super versatile when it comes to serving. I love to plate them up with a side of fresh guacamole, some pico de gallo, and a bit of sour cream. For a more substantial meal, pair them with a simple green salad dressed with lime vinaigrette. You can even go all out with a side of Spanish rice or black beans. I also like to garnish the plate with fresh cilantro and a lime wedge to add some color and freshness.

beverage pairings

For drinks, you’ll want something refreshing to complement the warm, savory flavors of the empanadas. Here are a few of my favorite non-alcoholic options:

• Agua fresca: This lightly sweetened, fruity drink (made with watermelon, cantaloupe, or cucumber) is incredibly refreshing and pairs beautifully with the spices in the empanadas.
• Hibiscus tea (agua de jamaica): Slightly tart and floral, hibiscus tea is a perfect contrast to the richness of the beef and cheese.
• Limeade: A zesty, citrus-forward limeade (homemade or store-bought) can cut through the heaviness of the empanadas and brighten up the meal.
• Sparkling water with a twist of lime: If you’re keeping it super simple, sparkling water with a squeeze of lime or a hint of fruit essence is crisp and clean alongside the rich flavors.

Storage and reheating tips

If you’re lucky enough to have leftovers, store these empanadas in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes. This keeps the crust nice and crispy. You can also reheat them in an air fryer for 5-6 minutes. Microwaving is an option, but be warned—it’ll soften the crust (though they’ll still taste delicious).

Scaling the recipe up or down

Need more or fewer empanadas? This recipe is super easy to scale. You can double the filling and use an extra package of pie crusts if you’re feeding a crowd. If you’re just cooking for yourself, you can halve the filling, but I recommend making the full amount—these empanadas are so good for leftovers, you’ll be glad you did!

FAQs

1. Can I freeze these empanadas?
Yes! Assemble the empanadas but don’t bake them. Freeze them on a tray, then transfer to a freezer-safe bag. When you’re ready, bake straight from frozen—just add a few extra minutes to the bake time.

2. What can I use instead of pie crust?
You can try puff pastry for a flakier texture or even make your own empanada dough if you have time. Store-bought pizza dough works too for a slightly different texture.

3. Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken is a great lighter alternative. Just season well, as these meats are a bit milder than beef.

4. Can I make these in advance?
Yes, you can assemble the empanadas a day ahead and store them in the fridge. Just brush with the egg wash and bake when you’re ready.

5. How do I keep the empanadas from bursting open while baking?
Be sure not to overfill them and press the edges tightly with a fork to seal. Also, brush with egg wash before baking, which helps them hold together.

Print