These Beef Empanadas feature a flavorful, perfectly seasoned ground beef filling tucked inside buttery, flaky pastry rounds that bake to golden perfection. With spices like cumin, smoked paprika, chili powder, and oregano, the filling delivers deep, savory warmth with just the right touch of heat. Whether served as a snack, appetizer, or main dish, these empanadas are incredibly satisfying and easy to prepare, especially when using store-bought puff pastry. They’re freezer-friendly, party-friendly, and guaranteed to be a hit at family gatherings, potlucks, or weeknight dinners.
Why You’ll Love This Recipe
You’ll love this recipe because it brings together bold Latin-inspired flavors, a tender and juicy beef filling, and a crispy, flaky pastry shell that’s irresistible straight from the oven. The filling comes together in one pan with simple pantry spices, and the puff pastry makes assembly effortless—no dough making required. Empanadas also store well, reheat beautifully, and can even be frozen before baking, making them ideal for meal prep or entertaining. Whether you’re hosting guests, packing lunch, or craving something savory and handheld, these empanadas deliver restaurant-quality flavor with minimal fuss.
Beef Empanadas
Empanadas are beloved across many cultures, and for good reason—they offer the perfect combination of savory filling and crisp, golden pastry. These Beef Empanadas capture that timeless appeal by pairing deeply seasoned ground beef with flaky puff pastry, resulting in a portable and incredibly satisfying dish. Whether enjoyed as a snack, appetizer, or main course, they bring warmth, flavor, and comfort in every bite.
What makes empanadas so universally loved is their versatility. They can be stuffed with almost any filling, but beef remains one of the most traditional and crowd-pleasing options. This recipe embraces that tradition while elevating it with a flavorful blend of spices like cumin, smoked paprika, and chili powder. These spices bring bold, aromatic depth, transforming simple ground beef into a rich, savory mixture worthy of a bakery-style empanada.
Aromatics like onions and garlic help build the foundation of flavor, cooking down until soft and fragrant. When combined with the ground beef, they create the savory backbone for the entire filling. The addition of beef broth not only keeps the mixture moist but also enhances the meaty, comforting flavor profile that makes empanadas so enjoyable.
The blend of brown sugar and hot sauce may surprise some, but this combination is what gives these empanadas their irresistible balance of sweet heat. The brown sugar rounds out the savory spices, while the Sriracha adds a lively kick that keeps every bite interesting. The result is a filling that is well-balanced, layered, and full of character without becoming overly spicy.
Using puff pastry instead of traditional empanada dough offers a convenient shortcut that still delivers sensational results. Puff pastry bakes into flaky, buttery layers that pair beautifully with the hearty beef filling. This approach saves time without sacrificing texture, making homemade empanadas more accessible for busy cooks or weeknight meals.
One of the best things about these Beef Empanadas is how easy they are to assemble. Using a round cutter ensures that each empanada is uniform in size, which helps them bake evenly. With a tablespoon of filling in the center and a simple fold-and-crimp technique, you can create professional-looking empanadas with minimal effort.
These empanadas also bake beautifully in the oven, eliminating the need for frying. A quick egg wash gives them a shiny, golden finish that makes them look as good as they taste. The small fork holes allow steam to escape during baking, ensuring the pastry stays crisp and flaky rather than soggy.
Empanadas are also ideal for entertaining. Because they can be eaten by hand, they make excellent finger food for gatherings, potlucks, game nights, and holiday parties. They can be served warm, at room temperature, or even reheated without compromising their texture or flavor.
Another major advantage of this recipe is its freezer-friendly nature. You can assemble dozens of empanadas ahead of time and freeze them unbaked. Whenever you need a quick meal or snack, simply pop them into the oven—no thawing required. This flexibility makes them perfect for meal prepping or stocking your freezer for busy weeks.
Ultimately, these Beef Empanadas deliver everything you want in a savory pastry: a flavorful filling, a crisp and flaky exterior, and an effortless preparation process. They’re comforting, versatile, and impossible to resist, making them a recipe you’ll return to again and again. Whether you’re new to empanadas or already a devoted fan, this version is sure to earn a permanent spot in your cooking rotation.
Servings & Time
Servings: about 40 empanadas
Prep Time: 30 minutes
Cook Time: 20–25 minutes
Total Time: 50–55 minutes
Ingredients
Beef Filling
2 tbsp olive oil
1 lb extra-lean ground beef
1 large onion, chopped
3 cloves garlic, minced
½ tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp salt (or to taste)
½ tsp black pepper (or to taste)
½ cup beef broth
1 tbsp packed brown sugar
2 tbsp hot sauce (Sriracha used here)
Pastry
4 sheets puff pastry (2 packages, 2 sheets each)
1 egg, beaten (for egg wash)
Instructions
Heat olive oil in a medium skillet over medium heat.
Add ground beef and cook until no longer pink, breaking it apart with a wooden spoon.
Add onion and garlic; sauté until onion becomes soft and translucent.
Stir in oregano, cumin, smoked paprika, chili powder, salt, and pepper.
Add beef broth, brown sugar, and hot sauce; mix to combine.
Cook for 2–3 more minutes, then remove from heat.
Allow the meat mixture to cool to room temperature.
Preheat oven to 425°F (220°C).
Roll out one puff pastry sheet at a time to fit six 4-inch circles.
Cut six circles from each sheet using a cutter or bowl.
Place about 1 tablespoon of beef filling in the center of each circle.
Brush half of each circle’s edge with egg wash.
Fold pastry over to form a half-moon shape.
Press edges together with fingers to seal.
Use a fork to crimp the edges firmly.
Transfer empanadas to a baking sheet.
Repeat with remaining pastry and filling.
Prick each empanada with a fork to vent steam.
Brush tops with egg wash.
Bake for 20–25 minutes, or until golden brown.
Serve warm with salsa or salsa verde.
Tips
Ingredient Substitutions
Replace beef with ground turkey, chicken, or plant-based meat.
Add diced potatoes or carrots for a heartier filling.
Use traditional empanada dough instead of puff pastry for a classic texture.
Make-Ahead & Storage
Freeze unbaked empanadas for up to 3 months; bake straight from frozen.
Refrigerate leftovers for up to 4 days.
Reheat in an oven or air fryer to maintain crispness.
Serving Variations
Serve with chimichurri, salsa verde, or spicy aioli.
Add cheese inside for a melty filling twist.
Serve alongside rice, beans, or a fresh salad.
Avoid Common Mistakes
Don’t overfill; it causes leaks.
Make sure filling is cooled before assembling to prevent soggy dough.
Seal edges well to avoid bursting in the oven.
Beef Empanadas
Ingredients
Beef Filling
- 2 tbsp olive oil
- 1 lb extra-lean ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- ½ tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- ½ cup beef broth
- 1 tbsp packed brown sugar
- 2 tbsp hot sauce Sriracha used here
Pastry
- 4 sheets puff pastry 2 packages, 2 sheets each
- 1 egg beaten (for egg wash)
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add ground beef and cook until no longer pink, breaking it apart with a wooden spoon.
- Add onion and garlic; sauté until onion becomes soft and translucent.
- Stir in oregano, cumin, smoked paprika, chili powder, salt, and pepper.
- Add beef broth, brown sugar, and hot sauce; mix to combine.
- Cook for 2–3 more minutes, then remove from heat.
- Allow the meat mixture to cool to room temperature.
- Preheat oven to 425°F (220°C).
- Roll out one puff pastry sheet at a time to fit six 4-inch circles.
- Cut six circles from each sheet using a cutter or bowl.
- Place about 1 tablespoon of beef filling in the center of each circle.
- Brush half of each circle’s edge with egg wash.
- Fold pastry over to form a half-moon shape.
- Press edges together with fingers to seal.
- Use a fork to crimp the edges firmly.
- Transfer empanadas to a baking sheet.
- Repeat with remaining pastry and filling.
- Prick each empanada with a fork to vent steam.
- Brush tops with egg wash.
- Bake for 20–25 minutes, or until golden brown.
- Serve warm with salsa or salsa verde.
Notes
Ingredient Substitutions
- Replace beef with ground turkey, chicken, or plant-based meat.
- Add diced potatoes or carrots for a heartier filling.
- Use traditional empanada dough instead of puff pastry for a classic texture.
Make-Ahead & Storage
- Freeze unbaked empanadas for up to 3 months; bake straight from frozen.
- Refrigerate leftovers for up to 4 days.
- Reheat in an oven or air fryer to maintain crispness.
Serving Variations
- Serve with chimichurri, salsa verde, or spicy aioli.
- Add cheese inside for a melty filling twist.
- Serve alongside rice, beans, or a fresh salad.
Avoid Common Mistakes
- Don’t overfill; it causes leaks.
- Make sure filling is cooled before assembling to prevent soggy dough.
- Seal edges well to avoid bursting in the oven.
