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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:
Looks lovely. I have been wanting to cook more Italian food.
I couldn’t find instructions for oven temp and length of time for baking: I don’t like fried foods!
Bake for 25-30 minutes at 375 degrees Fahrenheit. Keep in mind that if you bake your empanadas they won’t turn out quite as crispy on the outside.
Just came across this recipe while trying to recreate my late great-grandfather’s empanada recipe. I have tried many recipes, but find that the consistency of this dough is most similar to his. His recipe is an old one from his great great grandmother from Mexico and I remember him putting any kind of filling. I will be using bean and cheese this time around as a “vegetarian” alternative and might use vegan cheese in some!
Side note: although empanadas are native to Argentina and Colombia, they are very common in Mexico and we’re brought over in the 16th century. I think it’s silly that majority of the comments are claiming that this recipe “missed the mark”, it’s an excellent recipe and again, made in different countries in their own way since the 26th century.
1/4″ is massively too thick, more like 1/8 is better.
Deep frying is problematic, can’t keep them sealed without doubling over the edge which makes an ugly presentation, gonna try in a pan instead.
At ~ 1/8″ made 7 5″ discs. No way to get 12, especially at the stated 1/4″.
No basic baking instructions listed.
If you reread her directions she actually said one option is divide dough into 12 discs
I think the thickness is an individual one.
It gives you baking instructions in the very beginning…..
jg -buy a set of “Pierogi” makers. They come in plastic (I think the best) or metal. They seal perfectly and look professional!
Excited to try these! And P.S. they are not Mexican, they are a Argentina dish?
This was my first attempt at making empanadas..i followed the recipe to a T!! Except i forgot to add an egg to my dough..by then it was formed into a disc and resting in the fridge..i was so worried..i went ahead and made them as described..and i worried for no reason!! They turned out so awesome!! My husband loved them and my neighbor (who is latin/puertorican) absolutely loved them too..thank you for an easy to follow great recipe!!
I don’t know if these are “real” empanadas……. but delish! Will definitely use this recipe again.
is it possible to use pie crust instead of making your own?
Yes! That will help make it easier and save time too!
I have used biscuit dough too. Works great!
How many pie crusts would you need to use all of the filling?
Can you freeze the empanadas
GREAT AUTHENTIC MEXICAN RECIPE!!!! I used Ground beef and diced potatoes instead of peas.
These are totally authentic Mexican-style empanadas! My family loves them! We use this dough recipe with her beef filling, shredded chicken, or bean and cheese fillings. So yummy! We bake for 20 minutes at 400, though frying is more authentic.
Thanks Kelley!
Can I bake these in the oven?
You can bake at 400 degrees for 20 minutes or until golden brown. I like to add a quick egg wash on them before going in the oven. It helps them to get perfectly golden brown!
Yes, shredded pork or beef is more authentic to Mexico. Veggies and potatoes aren’t necessarily Mexican either. Empanadas are made differently from many different regions. Even the U.P. of Michigan and Wisconsin has their Pasties. Made with beef and rutabaga instead of potatoes, and bigger in size. Louisiana has their own version with seafood like crawfish. Europe, africa, etc.. all make a version. I love this recipe but use the rutabaga for fewer carbs and calories and a slightly sweet taste along with spicy. Delicious!
Don’t buy ground beef from the store. Grind (shred) the meat yourself that way you know what you are eating. Packed ground beef taste awful plus you are getting leftovers.
The recipe doesn’t list salt in the dough ingredients, but it does in the directions and it needs it. Hard to add salt later. I made them in my air fryer. Very good.
How long and at what temp did u air fry?
Empanadas are in no way Mexican.
Thanks for the great recipe, though!
Totally agree! It’s not Mexican she missed the mark with cultural relevance but good recipe.
Thanks for sharing your version of an empanada. I appreciate people who share there delicious dishes for all to try. Authenticity is irrelevant. Even traditional family recipes are tweaked each generation. I found these delicious. I always make an exact of someone’s recipe before adding my own flavour combos. Rice and beans perhaps will be next. Great dough so easy.
Valid point!
yum, love making these from scratch, thank you, and a very good walk through too, thank you, much appreciated