Spanish Beef Empanadas offer a delightful blend of buttery crust and spiced beef filling. These baked empanadas are perfect for appetizers, snacks, or any meal that demands a touch of savory goodness.
Seriously, what is there not to love about empanadas? The buttery, flaky crust tastes incredible along with the spiced beef and bean filling. I can’t wait to make another batch of this beef empanada recipe!
I made these ground beef empanadas on a Sunday, and they were a hit with my husband while he watched football. We had leftovers, so I enjoyed them for breakfast during the week. The empanada dough needs an hour to rest in the fridge while you prepare the filling, and from start to finish, it takes about 2 hours. Totally worth it, though!
Table of Contents
Reasons to Love These Empanadas
- This Spanish Beef Empanadas recipe is straightforward and beginner-friendly.
- The perfectly golden, flaky crust of the empanadas adds a delightful texture.
- Spanish Beef Empanadas are great for on-the-go meals or picnics.
Recipe Ingredients
- Paprika: Adds a smoky, slightly sweet taste essential for authentic Spanish flavor.
- Ground Cumin: Imparts a warm, earthy aroma that deepens the flavor of your beef empanadas.
- Shredded Cheddar or Pepper Jack Cheese: Adds creamy, melty goodness with a hint of sharpness or spice.
See the recipe card for full information on ingredients and quantities.
Variations
- Filling Options: While beef is traditional, you can use chicken for a lighter, milder flavor. Ground turkey offers a leaner alternative with a tender texture. For a vegetarian option, try black beans and cheese for a creamy, hearty consistency.
- Herbs and Spice Variation: Adding smoked paprika, oregano, or thyme can bring a new depth to the filling. Customizing with different herbs and spices allows you to create a unique and flavorful empanada.
How to Make Spanish Beef Empanadas
Step #1: Sift the flour and salt together into a large bowl. Add the cold butter pieces and use a pastry blender to work the mixture until it resembles coarse crumbs.
Step #2: In a small bowl, combine the egg, water, and vinegar and beat together with a whisk. Pour the egg mixture into the flour and stir gently until it is incorporated.
Step #3: Dust a flat surface with a little flour and leave some on your hands. Grab the dough out of the bowl and shape it into a ball. Place it on the floured surface and knead gently a few times. Pat it into a flattened ball, wrap it in plastic wrap, and put it in the fridge for one hour.
Step #4: While it is resting, make the filling. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally until it softens (about 4 minutes). Then, add in the red pepper, lower the heat to medium, and cook for another five minutes. Add in the canned tomatoes and stir to combine.
Step #5: Add the lean ground beef to the pan and use a wooden spoon to break it up into small pieces as it cooks. Stir in the spices and cilantro. Once the beef has cooked all the way through, stir in the beans and cheese. Taste the mixture and then add salt and pepper to your liking. Stir in one of the beaten eggs and turn the heat down to low. Continue stirring until the egg no longer looks translucent (about two minutes or so). Remove from heat.
Step #6: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Remove the dough from the fridge and roll it out with a rolling pin on a floured surface until it is about ¼ inch thick. Cut out roughly 4-inch round circles in the dough (use biscuit cutters or a small bowl turned upside down). Place 1-2 tablespoons of filling in the center and fold the circle into a half-moon shape. Use the tines of a fork to pinch the edges together to seal the empanada closed. Place on a baking sheet lined with parchment paper. Continue to do this with the remaining dough and filling.
Step #7: Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes until golden brown.
Expert Tips
- Seal Edges Tightly: To ensure the empanadas stay intact during baking, press the edges firmly with a fork to seal them tightly. Additionally, avoid overfilling the empanadas to prevent them from bursting open.
- Prevent Soggy Empanadas: Drain any excess liquid from the beef mixture to prevent the dough from becoming soggy.
- Use Egg Wash: Brush the empanadas with egg wash before baking. This helps achieve a shiny, golden-brown crust.
Frequently Asked Questions
A pastry cutter is the best tool for cutting butter into the flour, ensuring a crumbly, even texture for the dough.
Brush the empanadas with egg wash before baking. This helps achieve a shiny, golden-brown crust.
Storage Info
To store baked Spanish Beef Empanadas, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them by placing them in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.
To reheat refrigerated empanadas, bake in a 350°F (175°C) oven for 10-15 minutes or until heated through. For frozen empanadas, bake directly from frozen at 375°F (190°C) for 20-25 minutes.
More Latin Recipes That You’ll Love
Spanish Beef Empanadas Recipe
Ingredients
For the Dough
- 2 1/4 c. all-purpose flour - plus more for dusting
- 1 1/2 tsp. of salt
- 1 stick of cold unsalted butter - diced
- 1 large egg
- 1/3 c. of ice water
- 1 Tbsp. white vinegar
For the Filling
- 1/2 lb. lean ground beef
- 1 Tbsp. of paprika
- 1 Tbsp. of ground cumin
- 1/8 tsp. cayenne pepper
- 1/2 red bell pepper - seeded and diced
- 1 Tbsp. of fresh cilantro - chopped
- 1/2 large onion - finely chopped
- 1 Tbsp. olive oil
- 1/2 c. canned diced tomatoes with green chilies - such as Rotel brand
- 1/2 c. cooked black beans from a can
- 1/2 c. shredded cheddar or pepper jack cheese
- Salt and pepper - to taste
- 2 eggs - beaten (divided)
Instructions
- Sift the flour and salt together into a large bowl. Add the cold butter pieces and use a pastry blender to work the mixture until it resembles coarse crumbs.
- In a small bowl, combine the egg, water, and vinegar and beat together with a whisk. Pour the egg mixture into the flour and stir gently until it is incorporated.
- Dust a flat surface with a little flour and leave some on your hands. Grab the dough out of the bowl and shape it into a ball. Place it on the floured surface and knead gently a few times. Pat it into a flattened ball, wrap it in plastic wrap, and put it in the fridge for one hour.
- While it is resting, make the filling. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally until it softens (about 4 minutes). Then, add in the red pepper, lower the heat to medium, and cook for another five minutes. Add in the canned tomatoes and stir to combine.
- Add the lean ground beef to the pan and use a wooden spoon to break it up into small pieces as it cooks. Stir in the spices and cilantro. Once the beef has cooked all the way through, stir in the beans and cheese. Taste the mixture and then add salt and pepper to your liking. Stir in one of the beaten eggs and turn the heat down to low. Continue stirring until the egg no longer looks translucent (about two minutes or so). Remove from heat.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Remove the dough from the fridge and roll it out with a rolling pin on a floured surface until it is about ¼ inch thick. Cut out roughly 4-inch round circles in the dough (use biscuit cutters or a small bowl turned upside down). Place 1-2 tablespoons of filling in the center and fold the circle into a half-moon shape. Use the tines of a fork to pinch the edges together to seal the empanada closed. Place on a baking sheet lined with parchment paper. Continue to do this with the remaining dough and filling.
- Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes until golden brown.
NOTES
Nutrition
These empanadas are officially a family favorite, I’ll be making them again next week!
I made these today and they were amazing!!! I made some with the pepper jack cheese and some without because my husband didn’t want any with cheese, both empanadas tasted great! I also added some carrots and potatoes with the black beans! Will definitely be making again. Thanks Anetta for this awesome recipe!!!
Since you only mention adding one of the beaten eggs to the filling mixture, is the other egg to be used in the egg wash? If so, do you add any water to the egg before brushing it on the pastry, or is your egg wash simply a beaten egg with nothing added? Also, did you strain the liquid from the diced tomatoes, or add it to the pan along with the tomatoes? I’m thinking about making this for dinner today, and am looking forward to the end result, having never made empanadas before!
Hi, Sheila!
Yes, the second egg is for the egg wash. I didn’t add any water to it. I also did NOT drain the canned tomatoes because the Rotel kind has very little liquid. If you were substituting with a regular can of diced tomatoes, you can drain it a little bit 🙂
Thanks so much, Anetta! I’m going to give the Panamanian style a try (as recommended in a previous post). Wish me luck!
I keep kosher. Could I use shortening in the dough instead of butter?
I bet you could! Give it a shot and let me know 🙂 Just make sure the shortening is very cold!
Did you know sweetmeat empanadas are a tradition for
Christmas in many parts of Mexico and the States (parts of Texas
and New Mexico). I’d basically forgotten about these delicious and
relatively easy pockets of bliss before your post, so thanks for
the reminder! I’m going to make your recipe along with the
sweetmeat kind and a coconut kind just to have lots of variety.
Think I’ll opt out on the beans and insert a few carrots, raisins
and potatoes instead (the Panamanian style). Delish photos. I can
almost smell them!
Ooh the Panamanian variety sounds delicious! Let me know how they turn out!