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4.43 from 7 votes

Crispy Beef Empanadas

Golden, flaky empanadas stuffed with seasoned beef, potatoes, peas, and bold Mexican spices, baked or fried to irresistible perfection.
Prep Time35 minutes
Cook Time25 minutes
chill time1 hour
Total Time2 hours
Course: Appetizer, Dinner, entree
Cuisine: Argentine, Chilean, Mexican, Spanish
Keyword: Empanadas, homemade empanada recipe, homemade empanadas, how to make empanadas
Servings: 12 empanadas
Author: Alyssa Rivers

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

    • 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: 344kcal | Carbohydrates: 29g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 336mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 3mg

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