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Okay, I just made homemade empanadas and I’m obsessed! Crispy golden pockets stuffed with beef, potatoes, peas, and all the Mexican spices. You seriously need these in your life.
Why These Deserve a Spot in Your Recipe Rotation
- Bold, Beefy Goodness: Each bite is packed with seasoned ground beef, tender potatoes, and sweet peas for the ultimate savory combo.
- Crispy or Baked, Your Choice: Fry for that golden crunch or bake for a lighter twist. Here is my air fryer version if that is more your vibe.
- Perfectly Portable: These hand pies make great on-the-go snacks, lunchbox heroes, or party appetizers.
- Make-Ahead Magic: Prep and freeze for later! Empanadas are freezer-friendly and just as tasty reheated.
Ingredients for Empanadas
- Use cold butter. This will help the dough stay flaky and tender.
- Chill before rolling out. This will make the dough easier to handle and keep the butter from melting.
- Add Cheese: Feel free to add shredded Mexican cheese or cheddar cheese to the filling!
- Other Vegetables: If you don’t have peas, feel free to substitute corn, diced carrots, or celery.
- Heat Level: I added diced jalapeño for a little bit of a kick! If you don’t like spice, feel free to omit.
- For a vegetarian twist: Skip the beef and add diced veggies. Prefer a leaner protein? Use ground chicken or turkey instead.
How to Make Homemade Empanadas
This homemade beef empanada recipe is easier to make than you’d think! Perfect for dinner, game day, or a satisfying snack. I love serving them with guacamole, salsa verde, and some homemade tortilla chips!
Empanada Dough
- Pulse the Butter: Add flour, butter, and salt to a food processor. Pulse until the butter forms pea-sized pieces.
- Form a Dough Ball: Add the egg and cold water; pulse just until a dough ball forms. Shape into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
Empanada Filling
- Cook Beef and Onions: While the dough chills, prepare the filling by heating olive oil in a large skillet over medium-high heat. Add onion, ⅓ diced jalapeno, and ground beef. Cook for 8-10 minutes until the beef is cooked and the veggies are tender.
- Add Seasonings: Add in tomato paste, chili powder, paprika, cumin, oregano, salt, and black pepper. Mix until combined.
- Cook Potatoes: Add in diced potatoes and beef broth, then simmer over low heat, stirring occasionally, until the potatoes are tender. This will take 12-15 minutes.
- Add Peas: Once the potatoes are tender, take them off the heat and stir in frozen peas. Set the mixture aside to cool.
Assemble & Bake
- Roll Out and Cut Dough: Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper and set aside. Once the dough has finished chilling, roll it out to ⅛-inch thickness. Use a 5-inch ring cutter or a small bowl to cut out 12 circles of dough. Alternatively, you may divide the dough evenly into 12 portions and roll them out into circles as best you can.
- Add Filling: Add about ¼ cup of filling to the center of each circle and fold in half.
- Seal Empanada: Crimp the edges of the dough together with a fork. Then, in a small bowl, whisk together 1 egg and 2 tablespoons of water.
- Brush and Bake: Brush eggwash over the empanadas, then bake for 20-25 minutes. Serve immediately with salsa or sour cream for dipping!
Frying Instructions
- Heat Oil: Heat 2-3 inches of oil in a heavy-bottomed pot to 350 degrees Fahrenheit.
- Fry: Carefully place 2-3 empanadas in the oil at a time and fry for 2-3 minutes per side or until golden brown and crisp.
- Drain Oil: Transfer to a paper towel-lined plate to drain excess oil.
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Crispy Beef Empanadas
Golden, flaky empanadas stuffed with seasoned beef, potatoes, peas, and bold Mexican spices, baked or fried to irresistible perfection.
Ingredients
Dough
- 3 cups all-purpose flour
- ¾ cup cubed cold unsalted butter
- 1 teaspoon salt
- 1 large egg
- ½ cup milk
For The Filling
- 2 tablespoons olive oil
- 1 small yellow onion
- ⅓ cup finely diced jalapeno about 1 medium jalapeno
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- salt and pepper to taste
- 1 cup beef broth
- 1 medium potato small diced
- ¼ cup frozen peas
Egg Wash
- 1 egg
- 2 tablespoons water
Instructions
Dough
- Add 3 cups all-purpose flour, ¾ cup cubed cold unsalted butter , and 1 teaspoon salt to a food processor fitted with the blade attachment. Pulse a few times until the butter is the size of peas.
- Add 1 large egg and ½ cup milk and pulse just until a ball of dough forms.
- Press the dough into a flat, round disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.
Filling
- While the dough chills, prepare the filling by heating 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 small yellow onion, ⅓ cup finely diced jalapeno and 1 pound ground beef. Cook for 8-10 minutes until the beef is cooked and the veggies are tender.
- Add in 2 tablespoons tomato paste, 1 teaspoon chili powder, 1 teaspoon paprika , 1 teaspoon cumin,½ teaspoon oregano and salt and pepper to taste. Mix until combined.
- Add in 1 medium potato small diced, and 1 cup beef broth. Simmer over low heat, stirring occasionally, until the potatoes are tender. This will take 12-15 minutes.
- Once the potatoes are tender, take off the heat and stir in ¼ cup frozen peas. Set the mixture aside to cool.
To Assemble
- Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper and set aside.
- Once the dough has finished chilling, roll it out to ⅛-inch thickness. Use a 5-inch ring cutter or small bowl to cut out 12 circles of dough. Alternatively, you may divide the dough evenly into 12 portions and roll them out into circles as best you can.
- Add about ¼ cup of filling to the center of each circle and fold in half, crimp the edges of the dough together with a fork.
- In a small bowl, whisk together 1 egg and 2 tablespoons water. Brush over the empanadas, then bake for 20-25 minutes. Serve immediately with salsa or sour cream for dipping!
Video
Notes
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- To Store After Cooking: Let empanadas cool completely, then store in an airtight container in the fridge for up to 4 days.
- To Freeze Before Baking: Freeze assembled empanadas on a baking sheet until solid, then transfer to a freezer-safe bag or container. Bake from frozen at 375°F, adding 5–10 minutes.
- To Freeze After Baking: Cool baked empanadas, then freeze in a freezer-safe container or bag for up to 3 months.
- Reheating Tip: Reheat empanadas in a 350°F oven until hot and crispy. No thawing needed for frozen ones!
Nutrition
Calories: 344kcalCarbohydrates: 29gProtein: 13gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgSodium: 336mgPotassium: 330mgFiber: 2gSugar: 2gVitamin A: 640IUVitamin C: 9mgCalcium: 40mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Mexican-Inspired Recipes
Craving more Mexican inspired recipes? Try my Mexican Rice, Creamy Confetti Corn, Baked Cream Cheese Chicken Taquitos, or my Mexican Street Corn! Here are a few more favorites for you to try:
I don’t know what I did wrong, but after measuring out my flour three times, and salt, adding my cubed butter, adding my egg and water–I ended up with a batter, not a dough. Had to add more flour to get it into a rough pie dough form.
Next time, I’ll just make my normal pie dough. The filling was fine, at least.
Can almond or coconut flour be used as a substitute for regular flour?
Hi Simi, thanks for the question! I have never used a flour substitute with these before, but I think it would work just fine with this recipe! Let me know how it turns out!
Made these using my own pastry recipe, which is similar but uses lard instead of butter, and doesn’t need refrigeration. I baked them instead of frying. I also did not have fresh parsley so used dried. Everything else was the same. They were wonderful! Will definitely make again.
What is the process temperature & time to bake the Mexican style empanadas and can you use pineapple or strawberries cherries as filling?
Need to learn how to prepare food!
What can I use to make dough if I don’t have a food processor TIA
A hand mixer will also work!