Beef Empanadas Recipe: Crispy, Savory Turnovers with Seasoned Picadillo Filling

These beef empanadas deliver everything you want in a handheld bite — shatteringly crispy golden pastry wrapped around a deeply seasoned picadillo filling loaded with ground beef, onions, bell peppers, olives, and warm spices. Each empanada is self-contained perfection: no plate required, no fork needed, just pick up and eat.

I spent six months testing dough recipes before landing on this one. The secret is cold butter cut into flour with a touch of vinegar — it creates flaky layers similar to puff pastry but far easier to work with. The filling uses a traditional Latin American sofrito base (onions, garlic, peppers sautéed low and slow) that builds foundational flavor before the beef even hits the pan. These freeze beautifully unbaked, so you can pull out exactly how many you need for game day, parties, or a quick dinner. Makes 12 empanadas in about 60 minutes.

Why Homemade Empanadas Beat Store-Bought Every Time

Frozen empanadas from the grocery store use cheap, dry dough that tastes like cardboard and fillings stretched with soy protein and preservatives. Homemade empanadas use real butter in the dough and actual seasoned beef in the filling — the difference is night and day. Your dough shatters when you bite through it. The filling is juicy and aromatic. The whole kitchen smells incredible.

The other advantage: you control the filling. Want it spicy? Add jalapeños. Want it milder for kids? Skip the olives. Want a different protein entirely? Swap the beef for chicken, pork, or even black beans. Once you master the dough, the possibilities are endless. Empanadas are the original customizable handheld meal — street food that’s been perfected across Latin America for centuries.

Beef Empanadas Nutrition Facts

Essential Ingredients for Beef Empanadas

For the Empanada Dough

For the Beef Picadillo Filling

Step-by-Step: How to Make Beef Empanadas

Step 1: Make the Dough (10 Minutes + 30 Min Rest)

Whisk flour and salt in a large bowl. Add cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces still visible — these create the flaky layers. In a small bowl, whisk together the egg, ice water, and vinegar. Pour into the flour mixture and stir with a fork until the dough just comes together. Don’t over-mix — some shaggy bits are fine. Shape into a flat disc, wrap in plastic, and refrigerate at least 30 minutes. The cold rest relaxes gluten and re-firms the butter.

Step 2: Cook the Picadillo Filling (15 Minutes)

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper — cook 5 minutes until softened and starting to caramelize. Add garlic, cook 30 seconds until fragrant. Push vegetables to the side, add ground beef, and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Drain excess fat if needed. Stir in tomato paste, cumin, paprika, and oregano — cook 1 minute until the spices bloom and become aromatic. Add olives and raisins (if using), stir to combine, then remove from heat and let cool completely. Hot filling melts the butter in the dough, so patience here matters.

Step 3: Roll and Cut the Dough (10 Minutes)

On a lightly floured surface, roll the dough to about ⅛-inch thickness. Cut circles using a 5-inch round cutter or a bowl turned upside down. Gather scraps, re-roll once (twice makes it tough), and cut more circles. You should get 12 discs. Keep cut discs covered with a damp towel to prevent drying while you work.

Step 4: Fill and Seal (10 Minutes)

Place 2 heaping tablespoons of cooled filling in the center of each dough disc. Don’t overfill — leave ½ inch border or they’ll burst open during baking. Brush the edges with beaten egg (or water), fold the dough over to form a half-moon, and press edges firmly to seal. Crimp the sealed edge with a fork — this locks the seal and creates a decorative pattern. Place finished empanadas on a parchment-lined baking sheet.

Step 5: Egg Wash and Bake (25 Minutes)

Preheat oven to 400°F (200°C). Brush each empanada with beaten egg — this creates the signature deep golden, glossy finish. Cut a tiny steam vent on top of each with a sharp knife. Bake 22–25 minutes until deeply golden brown and puffed. The internal temperature should reach 165°F. Let cool 5 minutes before serving — the filling is volcanic right out of the oven.

Baked vs. Fried Empanadas: Which Method Wins?

Baking wins for everyday cooking — less mess, fewer calories, and you can cook all 12 at once. But if you want that authentic Latin American street-food crunch, deep fry at 350°F for 3–4 minutes per side. For a lighter option, air fry at 380°F for 12–14 minutes, flipping halfway. All three methods work with this dough and filling.

6 Empanada Filling Variations

Essential Dipping Sauces for Empanadas

Quick Chimichurri (2 Minutes)

Blend ½ cup fresh parsley, ¼ cup fresh oregano, 4 garlic cloves, ¼ cup red wine vinegar, ½ cup olive oil, ¼ tsp red pepper flakes, salt, and pepper. This bright, herbacious sauce is the traditional Argentine pairing — the acidity cuts through the richness of the empanadas perfectly.

Avocado Crema (3 Minutes)

Blend 1 ripe avocado, ½ cup sour cream, juice of 1 lime, a handful of cilantro, salt, and a pinch of cumin. Creamy, tangy, and cooling — this is the sauce that makes everyone ask for the recipe. Perfect alongside our one pot taco soup too.

Spicy Aji Sauce (5 Minutes)

Blend 2 yellow aji peppers (or habaneros for heat), ½ cup cilantro, 2 garlic cloves, ¼ cup lime juice, 2 tbsp olive oil, and salt. This Colombian-style hot sauce brings fruity heat that pairs beautifully with beef empanadas.

How to Store and Reheat Beef Empanadas

Pro tip: Freeze unbaked empanadas — the texture is noticeably better than freezing already-baked ones. Flash freeze on a parchment-lined sheet pan until solid, then transfer to freezer bags. No thawing needed — bake straight from frozen at 400°F for 28–30 minutes. This is the best make-ahead party appetizer you can prepare.

Expert Tips for Perfect Empanadas Every Time

Keep Everything Cold

Cold dough = flaky empanadas. If the dough gets warm and sticky while you’re rolling, slide the whole sheet pan into the fridge for 10 minutes and come back to it. Warm dough absorbs too much flour, which makes it tough instead of tender. Work quickly, or work in batches, keeping unused dough refrigerated.

Don’t Overfill — Seriously

The #1 mistake is cramming too much filling into each disc. Two heaping tablespoons is the maximum for a 5-inch disc. Overfilled empanadas burst at the seams during baking, leak filling onto the pan, and look messy. Under-filled is always better than over-filled — the dough-to-filling ratio should favor the pastry.

Cool the Filling Completely

Hot filling melts the butter in the dough, making it greasy and impossible to seal. Spread the cooked filling on a plate to cool faster, or refrigerate it 15 minutes. Room temperature filling is the minimum — cold filling is even better.

Egg Wash Is Non-Negotiable

Skip the egg wash and your empanadas will look pale and matte. That gorgeous deep golden color comes entirely from brushing beaten egg on top before baking. Use a whole egg beaten with 1 tablespoon water for the best shine. This same technique makes our ham cheese sliders irresistibly glossy.

Frequently Asked Questions

Can I use store-bought empanada discs?

Yes — Goya and La Salteña both make decent empanada discs found in the freezer section. Thaw them in the fridge overnight, not on the counter (they crack if thawed too fast). They won’t be as flaky as homemade, but they cut prep time by 40 minutes and still taste great.

Can I make the dough ahead of time?

The dough keeps refrigerated for up to 2 days or frozen for 1 month. Wrap tightly in plastic. When ready to use, let refrigerated dough sit at room temperature for 10 minutes before rolling — straight-from-the-fridge dough cracks at the edges.

How do I prevent empanadas from opening during baking?

Three steps: (1) don’t overfill, (2) seal edges firmly with egg wash and press with a fork, (3) cut a small steam vent on top. The vent releases steam that would otherwise build up and blow the seal open. If edges still open, double-crimp with a fork both inside and outside.

What’s the best ground beef ratio for empanadas?

80/20 (lean to fat) is ideal. Leaner beef (90/10) makes dry, crumbly filling. Fattier beef (70/30) is too greasy and makes the filling soggy. 80/20 gives you juicy, flavorful filling that holds together without being greasy.

Can I air fry these empanadas?

Yes — spray with cooking oil and air fry at 380°F for 12–14 minutes, flipping halfway. They won’t be quite as evenly golden as oven-baked, but the texture is excellent — crispy outside, juicy inside. Don’t overcrowd the basket — cook in batches of 4–6.

Are empanadas and turnovers the same thing?

Similar concept, different traditions. Empanadas use a savory dough (often with butter or lard) and Latin American seasonings. American turnovers are typically sweeter and use puff pastry or pie dough. The shapes differ too — empanadas are crimped half-moons, turnovers are usually triangular.

Recipe by Anna — Le Cordon Bleu-trained chef and recipe developer at Chef Johns Gourmet. These beef empanadas have been tested across dozens of batches to perfect the dough texture and filling seasoning.