Beef Empanadas
Empanadas appear across Latin America and Spain, each region claiming its own version. What they all share is the marriage of a sturdy wrapper and a filling dense enough to stay put when you bite into it. This version uses a simple yeasted dough and a beef picadillo-style filling that holds its shape.
Empanadas need planning but not constant attention
The dough requires a rise, and the filling needs to cool completely before assembly—both can happen while you attend to other things. Frying is faster than baking, but baking is less mess. You can prep and freeze these unbaked up to a week ahead; add 5 minutes to the fry time if cooking from frozen.
- large skillet
- small saucepan
- mixing bowls
- rolling pin
- 3-inch round cutter or glass
- pastry brush
- deep skillet or Dutch oven (if frying)
- baking sheet and parchment (if baking)
- candy/deep-fry thermometer (if frying)
What goes in.
- 1 lbground beef
- 1 mediumyellow onion, finely diced
- 4 clovesgarlic, minced
- 1/4 cupgreen olives, chopped (optional but traditional)
- 2 tbspraisins (optional)
- 1 tspground cumin
- 1/2 tspsmoked paprika
- 1/4 tspcayenne (optional, for heat)
- salt and black pepperto taste
- 3 cupsall-purpose flour
- 2 tspsalt
- 1 packet (7g)instant yeast
- 6 tbspunsalted butter, melted
- 3/4 cupwarm water
- 1 largeegg, beaten (for wash, if baking)
- vegetable oilfor frying (if frying)
Cook the filling until it's almost dry
The beef must shed most of its moisture or it will breach the pastry and become greasy. Simmer it over medium heat after browning, stirring often, until you see the pan bottom between stirs. This takes 12–15 minutes and determines whether your empanada stays sealed or weeps oil.
The method.
Make the filling first so it cools completely.
Heat a large skillet over medium-high. Add the ground beef and break it into small pieces as it cooks. Don't stir constantly—let it sit for a minute or two so it browns instead of steaming. Once it's no longer pink, add the diced onion and cook until the onion softens and turns translucent, about 4 minutes. Add the garlic and cook for another minute until fragrant.
Season and simmer the beef.
Stir in the cumin, paprika, cayenne, salt, and pepper. Add the olives and raisins if using. Reduce heat to medium and let the mixture simmer gently, stirring occasionally. The goal is to drive off the moisture that the beef released. This takes 12–15 minutes. You'll know it's ready when you push the meat to one side and the pan bottom shows through instead of pooling liquid. Spread it on a plate to cool to room temperature.
Make the dough.
In a mixing bowl, whisk together the flour, salt, and yeast. Make a well in the center and pour in the melted butter and warm water. Mix with your hands or a wooden spoon until a shaggy dough forms. Knead for 8–10 minutes on a counter or in a stand mixer until the dough is smooth and slightly tacky but not sticky. It should bounce back slowly when you press a finger into it.
Let the dough rise.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp towel. Let it sit at room temperature for 45–60 minutes until it's nearly doubled in size. It doesn't need to be perfectly doubled—you're just looking for enough rise that it's clearly puffy.
Divide and rest the dough again.
Turn the dough out onto a lightly floured counter. Divide it into 12 equal pieces (a scale helps—roughly 35 grams each). Roll each piece into a ball, place on a baking sheet lined with parchment, cover loosely with a towel, and let rest for 15 minutes. This makes rolling easier.
Roll out and fill each empanada.
Working with one ball at a time, roll it into a thin circle about 5–6 inches across. Use a light hand and a lightly floured rolling pin so it doesn't tear. Place a heaping teaspoon of cooled beef filling on one half of the circle, leaving a half-inch border. Fold the dough over to make a half-moon, press the edges firmly to seal, and crimp with the tines of a fork for both decoration and security. Repeat with the remaining dough and filling.
Choose your cooking method: frying or baking.
For frying: Heat about 2 inches of vegetable oil in a deep skillet to 350°F. Working in batches so you don't crowd the pan, fry the empanadas for 2–3 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. For baking: Arrange empanadas on a parchment-lined baking sheet, brush with beaten egg, and bake at 375°F for 20–25 minutes until golden.
Other turns to take.
Shortcrust Empanadas
Replace the yeasted dough with a basic shortcrust (flour, cold butter, salt, egg, water). Roll thinner, chill before filling, and bake. These are more tender and less bread-like—better if you prefer a pastry texture over a dough texture.
Spiced Empanadas with Hardboiled Egg
Add a quarter of a hardboiled egg and a few capers to each empanada before sealing. This is traditional in some Argentine versions and adds a savory richness.
Empanadas with Chorizo
Replace half the ground beef with crumbled fresh chorizo. The spice and fat from the chorizo means you can reduce the added cumin and paprika slightly.
When it doesn't go to plan.
The filled empanadas can be frozen unbaked for up to a week. Fry or bake directly from frozen, adding about 2 minutes to cooking time.
Don't skip cooling the filling completely—warm filling will make the dough hard to seal and will warp during cooking.
If the dough rounds tear as you roll them, pinch them back together or use a scrap of dough to patch. No one will know once they're cooked.
For a lighter result, bake them. For crispier and richer, fry them. Both are authentic.
A 3-inch round cutter ensures consistency. If you don't have one, a drinking glass works fine.
The ones that keep coming up.
Can I make the filling ahead?
Yes. Make it up to 2 days ahead, cool it completely, and refrigerate in a covered container. You can also make the dough a day ahead—just wrap it tightly and refrigerate, then let it come to room temperature before dividing and rolling.
What's the difference between baking and frying?
Fried empanadas are crispier, darker, and absorb a bit of oil, making them richer. Baked ones are lighter and less greasy. Both are traditional depending on the region. Choose based on your preference and how much oil you want to handle.
Why did my filling leak out during cooking?
Either the filling wasn't dry enough before assembly, or the seal wasn't tight. Make sure to simmer the filling until most of the liquid has evaporated, and press the edges firmly when you fold the dough—the fork crimping is for looks, but the initial press is what seals it.
Can I use store-bought dough?
You can use thawed empanada discs or pie dough if you're in a hurry, though the texture and flavor won't be the same. If using pie dough, keep it thinner when you roll it so the wrapper doesn't overwhelm the filling.
How do I know when they're done?
Fried empanadas should be golden brown on both sides—they fry quickly, so watch them. Baked ones are done when the top is light golden and they feel firm when you press gently. Don't overbake or the wrapper dries out.