Pin it
Bold beef empanadas show off punchy Latin tastes all wrapped in a buttery crust and baked till golden. If you whip these up at home, your kitchen is bound to smell amazing—spices fill the air and you get piping-hot snacks any time you want. Juicy beef, tucked in soft homemade pastry, brings just the right kick. Every crispy bite is perfect for parties, sharing, or just kicking back on a Tuesday night.
These disappeared at movie night before the popcorn even hit the table. Everyone raved about the spicy beef and flaky pastry—guess I’ll be making them again real soon
Tasty Ingredients
- Ground beef: Gives a juicy core to your hand pies. Lean is better for less mess
- Baking powder: Makes the dough a touch puffy and soft Double check it’s fresh
- Multi purpose flour: Brings the dough together. Fresh bags work best for light pastry
- Cumin: Warm earthy punch kicks up the flavor
- Chili powder: Mild spice and color. Use the freshest for a real pop
- Smoked paprika: Smoky notes tie it all together. Try Spanish if you can find it
- Oil for frying: Canola or sunflower work great and won’t leave heavy flavors
- Lukewarm water: Helps the dough hold. Cold makes it stiff
- Oregano: Lends deep herby vibes. Go for dried—it’s easy
- Sea salt and pepper: Makes everything taste better. Flaky salt is a win
- Onion, finely minced: A little sweetness to smooth things out Pick a firm, shiny one
- Corn: Brings sweet crunch Use canned or frozen just drain it first
- Fresh cilantro: Bright punch and zip. Only grab the really green bunches
- Extra virgin olive oil: Gets flavors blooming and makes onions sizzle Go bold for the best taste
- Garlic powder: Makes sure every bite’s got savory depth
How To Do It
- Serve ’em Up:
- Dig in right away—top with salsa, guacamole, or whatever sauce you love most. Eat them hot for max crunch
- Cook the Empanadas:
- Heat up your frying oil to about 350°F. Drop a few empanadas at a time in carefully. Let each fry two or three minutes per side—you’re after real golden brown. Drain ’em quick on a kitchen towel
- Fill and Fold:
- Scoop a spoonful of beef mixture in every dough circle. Dab a little water on the edge so they stick. Fold into a classic half moon, seal tight with your fingers, then crimp with a fork just for the look
- Roll and Cut Dough:
- Flour your counter and pin, then roll dough quarter-inch thick. Cut out circles three inches wide. Squish together scraps for extra rounds—you want even-sized circles so they cook the same
- Make the Dough:
- Mix flour, baking powder, a good pinch of salt, and lukewarm water in a bowl. Use your hands to make a sticky dough. Knead it for about five minutes until it feels smooth. Shape a ball, rest a bit. Too sticky? Dust with a little extra flour
- Finish up the Filling:
- During your last minute, stir in sweet corn and fresh cilantro. Let it cool—you want the filling cold so the dough is easy to work with
- Sizzle the Beef:
- Crumble the beef into your hot pan and break apart clumps. Let it brown all over—it should get crispy on the edges and smell fantastic. Don’t forget to stir now and then
- Sweat the Onions:
- Add a swirl of olive oil to your skillet and get it to medium-high. Toss in onions and cook just for a few seconds till the aroma hits you. This way, onions stay a little crunchy—it’ll add texture later
- Mix Up the Beef:
- In a bowl, combine beef, chili powder, cumin, smoked paprika, garlic powder, oregano, plus salt and pepper. Let it hang out together so flavors blend
Pin it
Nothing lifts the beef mix like a handful of fresh cilantro. My kids love helping pinch the folds so it’s turned into one of our favorite kitchen traditions
How To Store
Pop leftover empanadas in a sealed container and chill for up to three days. Want to freeze? Lay uncooked filled empanadas on a tray, then bag them up once solid. You can fry straight from frozen—just tack on a minute or two more. For the crispy factor, always reheat in an oven—not the microwave
Swaps & Ideas
Switch beef with turkey or chicken for lighter bites. Veggie friends? Use lentils or mushrooms with the same seasoning and extra corn. Not loving cilantro? Swap for parsley instead or toss in some bell pepper for sweetness
Ways To Serve
Empanadas are even better with sour cream, chunky guacamole, or a zingy salsa on the side. A tomato cucumber salad balances things out too. Great for parties—build your own bar with dips or set out a double batch so everyone grabs their favorite
Pin it
Colorful History
Beloved all over Latin America, these hand pies have endless family spins. They started with Spanish roots and morphed with plenty of local flavor wherever they landed. Rolling out dough at home is a way to connect with food memories, togetherness, and plain old fun
Frequently Asked Questions
- → What beef should I use for empanadas?
Stick with lean ground beef. It's not greasy and blends great with all the spices and herbs.
- → How do I prevent soggy empanada dough?
Toss a little water on the edges to seal, but don’t soak them. Too much liquid messes with the texture and keeps the crust from crisping up when you fry.
- → Is baking empanadas instead of frying ok?
Definitely! Bake at 400°F or 200°C for 20-25 minutes until you see that golden top. They’ll come out lighter and still crunchy.
- → Which dips go best with beef empanadas?
Go for guac, tangy yogurt sauce, or some zippy fresh salsa. They all play well with the beefy filling.
- → Can I get empanadas ready before serving time?
Yep, just prep and shape ahead. Chill them raw, and bake or fry right before eating so they stay crunchy.
- → How can I store leftover empanadas?
Let them cool, pop them in a sealed container, and keep in the fridge for three days. Reheat in the oven so they get crispy again.