Introduction
There are sounds in the kitchen that instantly yank you back to a specific moment in time. For me, it’s the sound of oil hitting hot cast iron, followed by the soft, steady sizzle of finely diced onion and ground beef browning together. It’s the aroma of cumin, paprika, and oregano blooming in that fat, a savory promise of something truly comforting. This is the scent of a busy Friday night in my Brooklyn brownstone, and it always means one thing: we’re making Ground Beef Empanadas.
Growing up in Queens, my mother’s answer to hardship, celebration, or simple hunger was always food. While she often leaned toward the familiar comfort of Bengali curries, I found myself drawn to the vibrant, portable delights of the Latin American kitchens woven throughout my neighborhood. The first time I bit into a perfectly flaky, crimped pastry shell filled with savory meat, it felt like an invitation, a handshake across cultures. Now, I’ve tailored that experience into what I believe is the absolute best and most easy ground beef empanadas recipe, combining that flaky shell with a deeply flavored, traditional picadillo filling.
This isn’t just a recipe, it’s a vessel for connection. These handheld pockets of joy are perfect for game days, quick weeknight dinners, or just a lazy Sunday afternoon snack. Forget the complicated folding or deep-frying fears, we’re keeping this simple and focusing on delivering maximum flavor in a manageable timeframe, resulting in the crispiest, most satisfying homemade beef empanadas you will ever taste. If you need a quick protein-packed dinner that everyone will devour, look no further than these easy ground beef dinner ideas, and especially this empanadas recipe.
Table of Contents
- Introduction
- Why You’ll Love This Ground Beef Empanadas
- Ingredients for Ground Beef Empanadas
- How to Make Ground Beef Empanadas
- Step-by-Step Instructions
- Pro Tips & Variations
- Ground Beef Empanadas Serving Suggestions
- Ground Beef Empanadas Storage & Reheating
- FAQ about Ground Beef Empanadas
- Final Thoughts
Why You’ll Love This Ground Beef Empanadas
Lena calls these my “joy pockets,” and honestly, she’s not wrong. Every time I set a platter of these crispy half-moons down on the table, it’s met with a collective gasp of delight from Aria and Kai. This beef empanadas recipe stands out because it takes the deeply satisfying flavors of classic empanadas de carne and makes them entirely approachable for the modern home cook. We’re talking less fuss, more savor. Most people search for the perfect homemade empanadas, and this delivers on that promise without requiring a culinary degree.
Here’s why this recipe will immediately earn a permanent spot in your rotation:
- It’s Truly an Easy Beef Empanadas Recipe: We utilize store-bought empanada dough discs or flaky pie crust (yes, really!) to skip the hours of kneading and rolling. This makes the entire process incredibly fast. You can have the savory filling cooked and the empanadas assembled in about 30 minutes, meaning less time focused on labor and more time on the important part, the taste.
- Perfectly Balanced Picadillo Flavor: My secret weapon for the filling is a combination of sweet, savory, and tangy notes. We use traditional spices like cumin and paprika, but I bump up the richness with a touch of red wine vinegar and bay leaf, leading to an interior that is deeply complex. This isn’t just plain meat filling, it’s layered flavor that shines through the pastry.
- Customizable Comfort Food: If you love cheesy ground beef empanadas, you can easily stir in some cheddar or cotija once the filling cools. If you prefer the classic Argentine empanadas style, you can add chopped hard-boiled eggs and green olives. This recipe is a fantastic canvas for your family’s favorite flavors. For a sweet and savory experience, you could even add a dash of brown sugar to the filling!
- Freezer Powerhouse: Like much of my ground beef cooking (think Million Dollar Spaghetti Bake or Easy Beef Enchilada Casserole), these freeze beautifully. Making a double batch of these portable meals means future you gets a delicious supper without lifting a finger. See the storage section below for details.
- A Healthier Option: While frying is traditional, I prefer baked empanadas. Baking delivers that stunning golden color and flakiness with a fraction of the fat, making it a better choice for weeknight meals. The crispy exterior, which crackles when you bite into it, is a true reward.
When you take the time to properly season the ground beef, sauté the aromatic vegetables (onions and garlic), and choose the right pastry, these empanadas de carne transcend being just a quick bite, they become a centerpiece.
Ingredients for Ground Beef Empanadas
Intention starts with the ingredients. I always recommend using quality, 85/15 or 90/10 ground beef for a filling that is rich without being greasy. If you only have higher-fat content, make sure to drain it exceptionally well after browning.
For the Flaky Shells (The Crust)
- 1 package (10-12 discs) Store-bought empanada discs (look for Goya or similar brands in the freezer section). This is my go-to for quick 30-minute meals.
- OR 2 rolls Refrigerated pie crust dough (Pillsbury, etc.), rolled out and cut into 4-5 inch circles.
- 1 large Egg, beaten (for egg wash).
For the Picadillo Ground Beef Filling
- 1 pound Lean ground beef (85/15 recommended).
- 1 large Yellow Onion, finely diced.
- 4 cloves Garlic, minced.
- 1/2 cup Beef Broth (or water mixed with bouillon).
- 1/4 cup Tomato Paste.
Seasonings & Flavor Boosters
- 1 tablespoon Olive Oil (or neutral cooking oil).
- 1 tablespoon Chili Powder.
- 1 teaspoon Ground Cumin.
- 1 teaspoon Smoked Paprika.
- 1/2 teaspoon Dried Oregano.
- 1/4 teaspoon Cayenne pepper (optional, for a little heat).
- 1/4 cup Chopped Green Olives (optional, traditional in picadillo empanadas).
- Salt and Black Pepper, to taste.
Substitutions Note: Don’t want beef? You can easily substitute ground turkey or chicken. If you want a quick and easy variation, try adding a handful of frozen peas and diced carrots when you add the broth for extra texture and veggies. You can also mix in some shredded cheese (Monterey Jack or cheddar) once the filling has cooled completely for cheesy ground beef empanadas.
How to Make Ground Beef Empanadas
The beauty of this homemade empanadas technique is its efficiency. We’re going to focus on creating a rich, savory filling that doesn’t leak out, and a crust that achieves maximum crispness, whether you’re making baked empanadas or using the air fryer.
Step-by-Step Instructions
- Prep the Ground Beef and Aromatics: Preheat a large skillet over medium-high heat. Add the olive oil, then the diced yellow onion. Cook until softened, about 5 minutes. Add the minced garlic and cook quickly until fragrant, about 30 seconds. Push the aromatics aside and add the ground beef. Break up the meat with a wooden spoon and brown it thoroughly. Once no pink remains, drain off any excess grease, which is crucial for a non-soggy filling.
- Build the Flavor (Picadillo): Reduce the heat to medium. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Toast these spices for about one minute until you can really smell them, a process that awakens their deep, earthy notes. This step is non-negotiable for rich, authentic flavor.
- Simmer and Thicken: Pour in the beef broth and stir to scrape up any flavorful browned bits from the bottom of the pan. Stir in the chopped green olives now, if using. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 5 to 7 minutes. The goal is for the liquid to reduce almost entirely, resulting in a thick, cohesive picadillo empanadas filling that won’t make your pastry wet. Season heavily with salt and pepper.
- Cool the Filling: Transfer the filling to a shallow bowl or plate and refrigerate for at least 15 minutes, or until completely cooled. A warm filling will melt the delicate empanada dough and cause it to leak or tear. This is a critical step for perfect shaping.
- Stuff the Empanada Dough: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Lay out the empanada discs. Place about 2 rounded tablespoons of the cooled filling slightly off-center on each disc. Do not overfill, or it will burst!
- Seal and Crimp: Fold the dough over the filling to form a half-moon shape. Press the edges firmly with your fingers to seal. Next, crimp the edges either by using the tines of a fork (creating the classic zigzag pattern) or by folding the edges over themselves (called a repulgue, which gives it that traditional flaky empanada dough look). Ensure they are sealed tight; a proper seal prevents leaks.
- The Egg Wash and Bake: Place the sealed empanadas on the prepared baking sheets. In a small bowl, whisk the egg with one tablespoon of water to create the egg wash. Brush this mixture generously over the surface of each empanada. This is what gives the oven-baked pastry its beautiful golden hue and satisfying crispness. Bake for 18 to 22 minutes, or until the pastry is puffed and deeply golden brown.
- Serve and Savor: Let the baked empanadas cool on the pan for a few minutes before transferring them to a wire rack. Serve warm with your favorite dipping sauce. The satisfaction of biting into that crispy crust and meeting the savory, tender ground beef interior is unmatched!
Pro Tips & Variations
As a food writer, I’ve made hundreds of these little pockets, perfecting the process over years of joyful chaos in the kitchen with Aria and Kai demanding taste tests. Here are the keys to flawless homemade beef empanadas, plus ways to adapt them to your preferences:
Adam’s Ground Beef Empanada Hacks
- The Flour Buffer: If you are using store-bought dough discs that feel sticky or thawed, lightly dust your work surface with flour. This prevents sticking and preserves that beautiful flakiness. The secret to a perfect portable meal is dough integrity.
- Mastering the ‘Repulgue’ (Crimp): While a fork works perfectly for sealing, if you want a professional look, try this: after pressing the edges together, hold the empanada in your non-dominant hand. With your thumb and index finger, twist about 1/4 inch of the sealed edge up and over, pressing it firmly onto the neighboring edge. Work your way around the curve. This creates a thick, beautiful rope border, typical of the Argentine empanadas style.
- The Power of Cooling: I can’t stress this enough, the filling MUST be cold. If it’s warm, it creates steam inside the dough, leading to tears and a soggy crust. Cool completely for the best result.
- Air Fryer Beef Empanadas: If you own an air fryer (which is a lifesaver for fast weeknight crispy food, like when I make quick Korean Beef Bowls), brush the empanadas lightly with oil instead of egg wash (use the egg wash only for color) and air fry at 350°F (175°C) for 8 to 10 minutes, flipping halfway, until deeply golden brown.
Creative Flavor Variations
- Cheesy & Classic: For truly amazing cheesy ground beef empanadas, stir in 1/2 cup of shredded Monterey Jack or Colby cheese to the cooled filling. The cheese melts inside the pastry, creating a delightfully gooey interior that makes them immensely kid-friendly. This is a great alternative to the traditional picadillo empanadas.
- Spicy Mexican Empanadas: Add a diced jalapeño (seeds removed for less heat, or left in for fire) to the onions and garlic. Increase the chili powder, and stir in a teaspoon of hot sauce or chipotle powder into the beef filling.
- The Caribbean Twist: For a slightly sweeter, richer flavor, substitute the beef broth with coconut milk and add a tablespoon of raisins and diced bell peppers to the filling. A pinch of allspice provides an authentic island warmth.
- Empanadas with Olives and Eggs: To emulate the traditional flavor profile of many South American recipes, add 1/4 cup of chopped green olives and 2 medium hard-boiled eggs, chopped, into the cooled filling. This adds depth and a textural contrast that is superb.
Ground Beef Empanadas Serving Suggestions
These Ground Beef Empanadas are substantial enough to be a meal on their own, especially when served as a pair, thanks to the protein and fat content of the rich ground beef filling and the satisfying crust. However, they shine brightest when paired with the right sides and dipping sauces. Dipping sauces are where the fun truly begins, allowing everyone at the table to personalize their experience.
When I think of what complements a crispy, boldly flavored pastry, I look for freshness, acidity, and cooling textures to balance the savory richness. Here are a few ways we serve them in our Brooklyn brownstone:
- Salsa & Guacamole Bar: Nothing beats the classic. A simple, fresh pico de gallo provides acid and crunch, while a creamy homemade guacamole adds richness and complexity. If I’m in a hurry, store-bought salsa verde or a fire-roasted salsa works just as well.
- Creamy Cilantro-Lime Dip: This is my signature dip for almost anything fried or baked, from these savory baked goods to simple roasted vegetables. Blend 1/2 cup sour cream (or Greek yogurt), 1/4 cup fresh cilantro, the juice of one lime, a pinch of cumin, and salt. It’s zesty, cool, and addictive.
- Simple Refried Beans: A comforting side that turns the empanadas from an appetizer into a full, hearty meal. I often serve a bowl of black beans seasoned with extra oregano and a dollop of cotija cheese alongside.
- Quick Mexican Street Corn Salad (Esquites): A warm, creamy side dish made of corn, mayo, cotija cheese, chili powder, and lime juice. Its bright, smoky flavor cuts through the richness of the empanadas de carne perfectly. This takes less than 15 minutes to assemble and looks beautiful on the plate.
These easy beef empanadas truly are a versatile cornerstone of weeknight family dining. They pair just as well with a simple side salad as they do with a heavy bowl of classic chili. The choice often depends on how chilly the evening is and how many leftovers I need the next day!
Ground Beef Empanadas Storage & Reheating
One of the major advantages of the empanadas recipe is its exceptional freezer-friendliness. Whether you make a big batch for meal prepping or just want to save a few baked portions, these retain their flavor and texture remarkably well.
Storage
- Refrigeration (Baked): Let the baked Ground Beef Empanadas cool completely. Store them in an airtight container for up to 3 days. Humidity is their enemy, so ensure they are fully cool before closing the lid.
- Freezing (Unbaked Dough): This is the ultimate meal prep hack. Prepare the empanadas right up until the point of the egg wash. Place them in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer the frozen, unbaked empanadas into a freezer-safe bag or container. They will last up to 3 months. When ready to cook, bake directly from frozen, adding an extra 5-10 minutes to the baking time. Brush with egg wash 5 minutes into the baking process.
- Freezing (Baked): Cool completely. Wrap individually in plastic wrap, then place in a large freezer bag. Freeze for up to 2 months.
Reheating
- Oven (Recommended): The best way to restore the crispy texture is the oven. Preheat to 350°F (175°C). Place the empanadas directly on a baking sheet and heat for 10-15 minutes until piping hot in the center and the crust is crisp again.
- Air Fryer: For the quickest crispness, heat refrigerated empanadas in the air fryer at 325°F (160°C) for 5-7 minutes. They will come out tasting freshly baked!
- Microwave (Caution): Avoid the microwave unless absolutely necessary, as it results in a rubbery, soggy crust, which defeats the purpose of the flaky empanada dough. But if you must, heat for 30-60 seconds and immediately eat them while they are still hot.
FAQ about Ground Beef Empanadas
Can I use store-bought pie crust for easy ground beef empanadas recipe?
Absolutely! Using store-bought pie crust is a fantastic shortcut, particularly for quick dinner recipes. Roll the pie crust out slightly thinner than packaged and use a 4-5 inch round cookie cutter or bowl rim to cut the discs. Pie crust tends to be extra flaky and makes delicious homemade empanadas, though it may be slightly more delicate to handle than traditional empanada dough discs.
How do I prevent my empanadas from leaking while baking?
The two biggest reasons for leakage are a too-wet filling or a poor seal. First, make sure your picadillo empanadas filling is thickened and has absolutely no excess liquid left after simmering, and that it has been cooled completely. Second, ensure you are pressing the edges very firmly before crimping. Use a fork, or even a tiny amount of water on the edges, like glue, to ensure the dough adheres to itself tightly. This is key for successful baked empanadas.
Can I make quick 30-minute beef empanadas using ground beef I already have cooked?
Yes, this is a great time-saver! If you have pre-cooked, plain ground beef (like for other ground beef recipes), you only need to sauté the onions and garlic, then add the cooked beef with the seasonings, tomato paste, and broth. Simmer until the authentic empanadas de carne flavor develops and the moisture is gone. This cuts the cooking time down dramatically.
What type of ground beef is best for empanadas?
For the best flavor and texture, use 85/15 ground beef. This ratio provides enough fat to carry the spices (cumin, paprika) and keep the filling moist without being overwhelmingly greasy. Too lean (95/5) can sometimes result in a dry filling.
Can I fry these cheesy ground beef empanadas instead of baking?
You absolutely can! Frying gives you that incredibly deep, golden color and bubbly crust. Heat 2 inches of vegetable oil to 350°F (175°C) in a deep skillet. Fry the empanadas in batches for 3-4 minutes per side, until uniformly golden brown. Drain immediately on a wire rack over paper towels. If you’re craving that traditional, rich crunch, frying is the way to go.
Final Thoughts
Cooking is often about transformation, taking simple components like ground beef, onions, and dough, and elevating them into something truly memorable. These Ground Beef Empanadas are a perfect manifestation of that belief. They are the simple, intentional food that brings people together, slowing the world down for just a few moments of shared crunch and savory flavor.
There’s nothing quite like the collective sound of my family biting into the crispy shell, followed by the satisfied silence that means a recipe is a success. If you’re looking for a hearty, flavorful, and ultimately simple way to honor your kitchen heritage, or simply to make a delicious new memory, I urge you to try this beef empanadas recipe. It’s comforting, it’s portable, and it always tastes like home.
We believe food heals, connects, and tells stories worth sharing. Share your story with me! Did you add the green olives? Did you try the air fryer? Let me know in the comments below.
Happy cooking, and remember to find meaning and memory in every batch.
PS: If you loved this recipe utilizing ground beef, don’t miss our other family favorites like Easy Beef Enchilada Casserole and our classic Classic Meatloaf with Perfect Glaze. They’re perfect for keeping your weeknight dinner rotation fresh and flavorful.
Ground Beef Empanadas
Ingredients
Equipment
Method
- Preheat a large skillet over medium-high heat. Add the olive oil, then the diced yellow onion. Cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Push the aromatics aside and add the ground beef. Break up the meat with a wooden spoon and brown it thoroughly. Drain off any excess grease.
- Reduce the heat to medium. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne if using. Toast these spices for about one minute until fragrant.
- Pour in the beef broth and stir to scrape up browned bits. Stir in the chopped green olives if using. Bring to a gentle boil, then simmer uncovered for 5-7 minutes until liquid reduces and filling thickens. Season with salt and pepper.
- Transfer filling to a bowl and cool in fridge for at least 15 minutes.
- Preheat oven to 400°F (200°C) and line baking sheets with parchment. Place 2 tablespoons of cooled filling off-center on each disc. Fold dough over to form half-moon, press edges to seal, then crimp with fork or repulgue method.
- Whisk 1 tablespoon water into beaten egg for egg wash. Brush over empanadas. Bake for 18-22 minutes until puffed and golden brown.
- Cool slightly and serve warm with dipping sauces.
