Ground Beef Empanadas Recipe

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Golden, flaky pastry filled with savory, spiced ground beef is the hallmark of a perfect empanada. These handheld delights are beloved across Latin America, offering a comforting blend of crispy crust and juicy, flavorful filling. Whether served as a snack, appetizer, or main dish, ground beef empanadas are perfect for family gatherings, parties, or cozy nights in. With just a few pantry staples, you can create a batch that tastes like it came straight from a street food vendor.

Ingredients

For the Dough:

  • 3 cups all-purpose flour

  • 1 tsp salt

  • ½ cup unsalted butter, cold and cubed

  • 1 egg

  • ½ cup cold water (plus more if needed)

  • 1 tbsp white vinegar

For the Beef Filling:

  • 1 lb ground beef

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • ½ cup bell pepper, finely diced

  • ½ cup tomato sauce

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp chili powder (optional)

  • Salt and pepper, to taste

  • 2 tbsp fresh parsley or cilantro, chopped

  • 2 tbsp olive oil

For Assembly:

  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the Dough:

    • In a large bowl, mix flour and salt.

    • Cut in the cold butter until the mixture resembles coarse crumbs.

    • In a small bowl, whisk the egg, water, and vinegar together. Add to the flour mixture.

    • Mix until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  2. Prepare the Beef Filling:

    • Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic. Sauté until softened.

    • Add ground beef, breaking it up as it cooks until browned.

    • Stir in tomato sauce, cumin, paprika, chili powder, salt, and pepper. Simmer for 5 minutes.

    • Remove from heat, stir in parsley or cilantro, and let cool.

  3. Assemble the Empanadas:

    • Preheat oven to 375°F (190°C).

    • Roll out the dough on a floured surface to about ⅛ inch thickness. Cut circles (4–5 inches in diameter).

    • Place 1–2 tablespoons of filling in the center of each circle. Fold over to create a half-moon shape and seal edges by pressing with a fork.

    • Transfer to a baking sheet lined with parchment paper and brush tops with beaten egg.

  4. Bake:

    • Bake for 20–25 minutes, or until golden brown.

    • Serve warm with chimichurri or your favorite dipping sauce.

If you’d like, I can also give you a fried version of these beef empanadas for an extra crispy finish. Would you like me to add that?

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