Beef Empanadas
These are hand-held meals that rely on a balance of lean meat, firm aromatics, and a stable dough. When the crimped edges of the pastry take on a deep tan in the oven, they are ready to serve.
Temperature control is your primary tool
Keep the dough chilled until the last possible second. Working with room-temperature dough makes it sticky and prone to tearing when you try to fold it.
- Heavy-bottomed skillet
- Baking sheet
- Parchment paper
- Rolling pin
- Fork for crimping
What goes in.
- 1 lbground beef (85/15 ratio)
- 1 largeyellow onion, finely diced
- 2 clovesgarlic, minced
- 1 tspground cumin
- 1 tspsmoked paprika
- 1/2 cupbeef stock
- 12empanada dough discs, thawed
- 1egg, beaten
- 2 tbspolive oil
Securing the perimeter
Use a fork to press the edges of the dough together firmly. You want to see distinct, deep grooves that lock the seam against the heat of the oven.
The method.
Cook the base
Heat olive oil in the skillet over medium-high heat. Add onions and cook until they turn translucent and soft, then stir in the beef. Brown the meat until no pink remains, breaking it up with a wooden spoon.
Season and simmer
Add the garlic, cumin, and paprika. Pour in the beef stock and lower the heat. Simmer until the liquid has evaporated, leaving the meat moist but not soupy. Remove from heat and let it cool completely.
Assemble
Place a dough disc on a flat surface. Spoon two tablespoons of meat into the center. Dip a finger in water and run it along the edge of the dough before folding it into a half-moon.
Crimp
Press the edges with the tines of a fork. Place on a parchment-lined baking sheet and brush each empanada lightly with the beaten egg.
Bake
Bake at 400°F (200°C) for 20 to 25 minutes. Look for a deep, even tan across the dough surface.
Other turns to take.
Spicy Version
Add one finely minced jalapeño or a teaspoon of red chili flakes to the onions while they soften.
Olive and Egg
Add chopped hard-boiled eggs and sliced green olives to the meat mixture once it has cooled.
When it doesn't go to plan.
If the dough cracks while folding, don't try to patch it; use a drop of water to dampen the edge and pinch it together again.
Baking on parchment paper prevents the bottoms from sticking and tearing when you lift them off the sheet.
Let the empanadas sit for five minutes after removing them from the oven so the filling can settle.
The ones that keep coming up.
Can I fry these instead of baking?
Yes. If frying, use a heavy pot with neutral oil heated to 350°F. Fry until deep gold, about 3 to 4 minutes per side.
What if the filling is too wet?
Excess moisture is the enemy of crisp dough. If the meat looks loose, add a teaspoon of flour or cornmeal to absorb the remaining stock.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe