Name: Beef Empanadas Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 3 h 10 min
Cuisine: Latin American
Ingredients: 1 cup water; 1 1/2 sticks (170 grams) unsalted butter; 2 3/4 cups (349 grams) all-purpose flour; 2 teaspoons fine sea salt; Pinch of paprika; 3 tablespoons olive oil, (divided); 1 pound ground beef (85-90% lean); 1 small yellow onion, peeled and minced; ½ red bell pepper, cored, seeded, and finely diced; ½ green bell pepper, cored, seeded, and finely diced; ½ cup frozen peas; 2 cloves garlic, finely minced; 1 teaspoon oregano; 1 teaspoon fine sea salt; 1/2 teaspoon paprika; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground cumin; ¼ cup beef broth; 1-2 tablespoons tomato paste, to preference; 1 small russet potato, peeled, finely diced, and boiled; 3 scallions, trimmed and chopped; 1/2 cup shredded monterey jack cheese or Mexican blend cheese (optional); 1 egg; 3 tablespoons water

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Introduction

These beef empanadas are a delicious handheld treat, featuring a flaky dough packed with a savory ground beef filling and a touch of melty cheese. Perfect for snacks, parties, or a comforting meal, they offer a satisfying blend of spices and textures that will please any crowd.

The image shows a group of golden-brown, crispy triangular pastries on a white plate with a piece of green herb as garnish. One pastry is cut in half, revealing three main layers inside: a soft, flaky outer crust; a middle layer of cooked ground meat mixed with small diced red and green bell peppers; and a bottom layer of light-colored, chunked potatoes. The textures range from crispy outer shell to tender and juicy filling. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup water
1 1/2 sticks (170 grams) unsalted butter

2 3/4 cups (349 grams) all-purpose flour
2 teaspoons fine sea salt

Pinch of paprika
3 tablespoons olive oil, divided

1 pound ground beef (85-90% lean)
1 small yellow onion, peeled and minced
½ red bell pepper, cored, seeded, and finely diced

½ green bell pepper, cored, seeded, and finely diced
½ cup frozen peas
2 cloves garlic, finely minced

1 teaspoon oregano
1 teaspoon fine sea salt
½ teaspoon paprika

½ teaspoon red pepper flakes
½ teaspoon ground white pepper
½ teaspoon ground cumin

¼ cup beef broth
1-2 tablespoons tomato paste, to preference
1 small russet potato, peeled, finely diced, and boiled

3 scallions, trimmed and chopped
½ cup shredded Monterey Jack cheese (or “Mexican blend” cheese), optional
1 egg

3 tablespoons water

Instructions

Step 1: For the dough, combine water and butter in a medium saucepan over medium heat, heating until the butter melts completely. In a large bowl, whisk together flour, salt, and paprika. Make a well in the center and add a small amount of the warm butter mixture, mixing with your fingertips to create a wet paste. Pour in the remaining liquid and knead with your hands until you form a wet, oily dough. Wrap in plastic and refrigerate for at least 2 hours.
Step 2: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.

Step 3: For the filling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the ground beef until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside, keeping the drippings in the skillet.
Step 4: Add 1 tablespoon olive oil and 2 tablespoons reserved drippings to the skillet. Sauté the onion until translucent, about 10–15 minutes. Add bell peppers, peas, garlic, oregano, salt, paprika, red pepper flakes, white pepper, and cumin. Stir to combine.
Step 5: Deglaze the pan with ¼ cup beef broth, then stir in 1 to 2 tablespoons tomato paste according to your taste. Once dissolved, return beef and add the boiled potatoes. Mix well and remove from heat.

Step 6: Tear off golf ball–sized pieces of dough and roll each into a ball. On a floured surface, roll each ball into a 5-inch diameter circle about ¼ inch thick. Place about 2 heaping tablespoons of filling in the center of each circle. Add ½ teaspoon of chopped scallions and sprinkle lightly with cheese if using.
Step 7: Brush egg wash (1 beaten egg mixed with 3 tablespoons water) lightly along one half of the dough’s edge. Fold dough over to form a half-moon and press edges firmly to seal. Crimp edges with the back of a fork.
Step 8: Arrange empanadas on the prepared baking sheet. Brush the tops gently with the egg wash.

Step 9: Bake for about 20 minutes until golden brown. Serve warm.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or swap ground beef with ground turkey or chicken.
Feel free to substitute peas with corn or diced carrots for different textures.

To speed up dough chilling, refrigerate for at least 1 hour, but 2 hours gives a better texture.
If you prefer a crispier crust, brush the empanadas with melted butter instead of egg wash before baking.
For a vegetarian option, replace beef with sautéed mushrooms and beans, adjusting seasonings accordingly.

Storage

Store leftover empanadas wrapped in plastic or an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked empanadas in a resealable freezer bag or airtight container for up to 3 months. To reheat, remove wrapping and warm in a 300°F oven or toaster oven for about 10 minutes until heated through.

How to Serve

A white plate holds six golden-brown empanadas stacked in two layers, each empanada showing a crispy, slightly shiny crust with crimped edges. The empanadas have a warm, rich amber color with some darker brown patches, highlighting their baked texture. Behind the plate, a white bowl with red salsa sits blurred, featuring a chunky texture and vibrant red hues. Another bowl with green chopped herbs is visible but out of focus in the background. A small white bowl with creamy white sour cream sits at the front on a white marbled tabletop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared up to 2 days in advance and kept wrapped tightly in the refrigerator. Let it soften slightly at room temperature before rolling out.

Can I freeze empanadas before baking?

Absolutely! Assemble the empanadas, freeze them on a tray until firm, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.