Beef Empanadas – Flaky, Savory & Perfectly Spiced.

Beef empanadas are the ultimate handheld comfort food. The hallmark of a great empanada is the contrast between the short, buttery crust and the juicy, aromatic picadillo (filling). Unlike a standard meat pie, empanada filling relies on a blend of warm spices like cumin and paprika, often balanced by the brininess of olives or the subtle sweetness of raisins.¹

Baking vs. Frying: Which Method?

Both methods are traditional, but they offer different textural experiences.

Feature	Baked Empanadas	Fried Empanadas
Texture	Flaky, tender, and “biscuit-like”	Crispy, blistered, and crunchy
Ease	Better for large batches	Best for small, immediate serving
Health	Lower in saturated fats	Rich and indulgent
Dough	Requires more fat (butter/lard)	Can be a simpler flour/water base

Ingredients

The Flaky Dough

3 cups All-Purpose Flour.²
1/2 cup (115g) Unsalted Butter: Cold and cubed.
1 Egg: Beaten.
1/2 cup to 3/4 cup Cold Water: (Mixed with a pinch of salt).
1 tsp Sugar: (Optional, helps with browning).

The Savory Beef Filling (Picadillo)

1 lb (450g) Lean Ground Beef.
1 Large Yellow Onion: Finely diced.
1 Green Bell Pepper: Finely diced.
3 cloves Garlic: Minced.
1 tsp Ground Cumin & 1 tsp Smoked Paprika.
1/2 tsp Dried Oregano.
1/4 cup Beef Broth: (To keep the filling juicy).
Optional: 1/4 cup green olives (chopped) or raisins for authentic flavor.

Instructions

1. The “Short” Dough

In a large bowl, cut the cold butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add the egg and slowly pour in the cold water, mixing until a dough just starts to form.
Knead for 1–2 minutes on a floured surface. Wrap in plastic and chill for at least 1 hour. Cold dough is essential for a flaky crust.

2. The Flavorful Filling

In a large skillet over medium heat, sauté the onions and peppers until soft. Add the ground beef and brown it completely.

Season: Stir in the garlic, cumin, paprika, oregano, salt, and pepper.
Deglaze: Add the beef broth. This prevents the meat from drying out during the baking process.
Simmer: Let the mixture simmer until the liquid is mostly absorbed but the meat still looks glossy. Stir in olives or raisins if using.

The Cooling Rule: Never fill empanadas with hot meat. The steam will melt the butter in the dough, causing “soggy bottoms.” Let the filling cool completely (or refrigerate it) before assembly.

3. The Assembly (The “Repulgue”)

Preheat your oven to 375°F (190°C).

Roll the dough out to 1/8-inch thickness. Cut out 5-inch circles using a cutter or a small plate.
Place 2 tablespoons of filling in the center. Fold the dough over to create a half-moon.
Seal: Press the edges with a fork, or use the “repulgue” technique (folding the edge over itself in a braided pattern) for a professional look.³

4. The Golden Bake

Place the empanadas on a parchment-lined baking sheet.

Egg Wash: Brush the tops with a beaten egg mixed with a splash of water. This is what creates that iconic deep golden, shiny finish.
Bake: Bake for 20–25 minutes until the crust is golden brown.⁴

Culinary Tips for Success

Fat Choice: For the flakiest dough, use half butter (for flavor) and half chilled lard or shortening (for a superior “snap” and flake).
Ventilation: If you find your empanadas are bursting at the seams, poke a small hole in the top with a toothpick before baking. This allows excess steam to escape.
Freezing for Later: Empanadas are the king of meal prep. Assemble them, but don’t bake them. Freeze them on a tray, then transfer to a bag. You can bake them straight from frozen—just add 5–8 minutes to the baking time.

FAQ

Can I use store-bought dough?

Yes. You can use pre-made “disco” wrappers found in the international freezer section, or even pie crust in a pinch. However, pie crust is much more fragile and harder to crimp.

How do I prevent the filling from being greasy?

Use lean ground beef (90/10) and be sure to drain any excess fat after browning the meat, before you add your spices and broth.

What should I serve these with?

Empanadas pair perfectly with Chimichurri (herby and acidic) or a Salsa Golf (a creamy mayo-ketchup based dip).5

Would you like me to find a recipe for an “Authentic Argentinian Chimichurri” to serve as a dipping sauce for these empanadas?