Empanadas are fried pockets of dough filled with meat, vegetables and spices. They are popular all around the world and once you’ve mastered making them at home you will understand why!
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Empanadas are delicious, hand-held pockets of goodness.
The simple dough, folded over into a half circle and fried until crispy, is the vessel for an explosion of flavor that is honestly irresistible.
It’s mostly irresistible because it is completely customizable. Easy Beef Empanadas are enjoyed around the world for breakfast, lunch, dinner or even a snack or appetizer between meals, depending on the empanada filling.
They can be made sweet with filling like fruit and sugar or savory with meat and vegetables.
This recipe is a savory homemade Easy Beef Empanada Recipe from Argentina with peppers and plenty of spices. They are perfect for entertaining guests or making ahead of time to grab and take on the go.
Recipe Origin
Empanadas are a popular fast-food option in Argentina, but their story may have actually originated in Spain or Portugal! A cookbook from Catalan published in 1520 contains the first published empanada recipe. In that instance the dough was filled with tuna, sardines, cod, or pork along with a tomato, onion, and garlic sauce. Many European empanadas from this time were actually double-crusted pies that were cut into slices.
The Argentinian empanadas we know and love today likely originated once immigrants from Spain (Galicia) or Portugal arrived in Latin America. They brought their version of empanadas with them, which later transformed into the smaller hand-held version you see here.
Beef empanadas became very popular in Argentina because the individual pockets are easy to take on the go for a quick meal during the work day. Today they are an essential part of Argentina’s food culture, and every province has its own variety. Empanadas can be found for sale in many restaurants, but are also commonly made in homes for a quick weeknight meal.
The word empanada comes from the Spanish word “empanar” meaning “to wrap in bread”. These days, empanadas are meat, vegetables or even fruit that have been wrapped in bread or pastry dough. They can then be baked or fried.
This Beef Empanada Recipe
This Easy Beef Empanada Recipe specifically comes from my own personal travels to Buenos Aires, Argentina. My mom and I took an Airbnb Experience cooking class with Vicky, who taught us how to make Sweet Empanadas, Savory Empanadas, Alfajores Argentinos, Guiso de Lentejas, and an empanada dipping sauce!
Vicky has very graciously allowed me to share her recipes on my blog, but nothing beats taking a class from her in real life! If you can, book a class with her for your trip to Argentina!
Why Make This Recipe
- Affordable: This beef empanada recipe doesn’t call for any fancy ingredients. You may even have most of what it calls for in your pantry! Bring a few things together and you will have a meal everyone loves!
- Fun to Eat: Empanadas are essentially homemade hot pockets. They are perfect finger foods and great for just about any occasion.
- Taste of Argentina: Empanadas are popular in many different countries around the world, but they are particularly important to Argentinian cuisine. Give this easy beef empanadas recipe a try and you are sure to see why!
What Do I Need To Make This Recipe
Ingredients
- Bell Peppers: Red and green, but feel free to use any color.
- Ground Beef: I use 80% lean ground beef, but you can use your preference. You can also substitute ground turkey for an untraditional but healthier alternative.
- Garlic: Use fresh garlic for the best taste.
- Sweet Paprika:
- Dried Garlic: You can substitute garlic powder
- Sugar: Granulated Sugar
- Hard-Boiled Egg: This is a great opportunity to use up a leftover hard boiled egg
Tools
- Mixing Bowl
- Shallow Frying Pan
How Do I Make This Recipe
Step One: Make the Dough
In a medium mixing bowl, add the boiling water. Then add the butter and salt into the boiling water and stir until the butter melts completely and the salt dissolves.
Add the flour into the bowl and use your hands to knead until the dough comes together in a shaggy but cohesive ball.
Turn the dough out onto a floured countertop and continue to knead for about 5 minutes, until you have a smooth, soft dough that is not sticky (if your dough is sticky, knead another 1 tablespoon of flour into it at a time).
Wrap the dough in cling wrap and allow it to rest at room temperature for at least 2 hours.
Step Two: Prepare the Filling
In a large pan, add the oil over low heat until warmed through. Then add the onion, the red pepper, and the green pepper. Saute for a few minutes until they are halfway softened.
Add the garlic and salt. Cook until softened and the onions are transparent.
Turn the heat to medium and add the ground beef. Continue to stir the ground beef until browned.
Once browned, add the tomato paste. Season with the spices (paprika, chili powder, oregano, dried garlic, dried parsley, and sugar).
Cover partially and continue cooking for 2-3 minutes, stirring occasionally.
Remove the meat mixture from the heat and add the green onion and hard boiled egg and mix well.
Chill the filling completely, then begin to fill the empanadas.
Step Three: Fill the Empanadas
Form the empanada dough into portions the size of golf balls. Roll each ball out into a thin disk with a rolling pin.
Place about 1 heaping tbsp of filling in the middle of each pastry. Fold one half of the dough over and pinch the edges together to hold the empanada together. Crimp the edges shut tight with a fork. For a fancier finish, pinch and twist little portions of the edge down to form a braided appearance.
Add vegetable oil into a large skillet and heat it to medium heat or 350 degrees Fahrenheit. Once warmed, add the empanadas to the oil and fry for about 3 minutes, until the outside is golden brown and crispy. Eat and enjoy!
Pinching the Edges
Pinching the edges of the dough helps the filling stay securely inside while they cook. You can pinch the edges very simply with the end of a fork or you can go for the fancier braided or repulgue technique. Either one is fine but if you really want to impress your guests. Give the repulgue technique a try.
To accomplish this, fill your beef empanadas and fold the dough over. Press the edges of the dough to seal the pocket shut.
Hold the pocket in one hand, with the edges out toward the end of your fingers. Starting in one corner, use your other hand to carefully pinch a tiny piece of dough and fold it up towards the center. Continue to pinch and fold the dough all the way around the edge. Watch this video for a simple tutorial.
Making the Empanada Dough
Making homemade dough can be tricky. It has all the same ingredients as pie dough but it is not the same. I recommend boiling 3 cups of water but only pouring 1 cup plus 2 tablespoons of water into your mixing bowl, to begin with.
If you are struggling to make your own empanada dough, you may be able to find pre-made Goya empanada dough at the grocery store. Store-bought empanada dough comes on plastic sheets that make it easy to hold and seal the pockets.
In a real pinch, you could use a pre-made pie crust or puff pastry but of course, it is not the same. Empanada dough is sturdy, rather than a flaky crust.
Expert Tips
- You can premake empanada dough and the beef filling and keep it in the refrigerator or freezer until ready to use.
- Empanadas can be filled with just about any filling you enjoy. Try them with savory ingredients like ham and cheese, potatoes, eggs and sausage, shredded chicken, or a sweet filling like nuts, brown sugar, fruit, or your favorite pie filling. What different fillings you decide to try next is up to your personal preference!
- If your easy beef empanadas are not staying sealed very well, try using just a little beaten egg along the edge of the pockets when sealing. You can also refrigerate your pockets for about 15 minutes before frying.
Frying, Baking, or Air Frying
Authentic beef empanadas are fried but you can cook them in several different ways. For a healthier option, try brushing your empanadas with a bit of oil and then baking them or air frying them.
Bake at 350 degrees Fahrenheit for 20 minutes on a sheet pan. Air fry at 325 for 15 to 20 minutes.
Can You Store Empanadas?
Beef empanadas are the best when enjoyed fresh and hot but they are also very delicious as leftovers.
You can save them in the refrigerator for up to five days or even freeze them in an airtight container for up to three months. Put frozen empanadas in the fridge overnight to thaw and then reheat in the oven or air fryer.
What Can You Serve With Empanadas?
Beef empanadas are the perfect appetizer or a complete meal on their own, but you can dress them up by serving them with salsa, homemade chimichurri, or sour cream. You could also serve them with a side of rice and beans or a fresh salad. Check out more of what to serve with these handheld pockets of food for inspiration!
Did you enjoy this Easy Beef Empanada Recipe? If so, check out these other recipes that I picked out just for you:
- Red Chimichurri
- Instant Pot Dulce de Leche
- Boolawnee (Fried Leek Pastries) from Argentina
- Tacos de Camaron
Easy Beef Empanada Recipe from Argentina
Equipment
- Mixing Bowl(s)
- Frying Pan
- Pot(s)
Ingredients
Dough Ingredients
- 1 cup boiling water, + 2 tbsp, tip: Boil 3 cups of water, then carefully pour 1 cup + 2 tbsp of it into your mixing bowl
- 6 tbsp unsalted butter, cut into cubes (cold or softened)
- 1 tsp salt
- 3 ¾ cup all-purpose flour
Filling Ingredients
- 2 tbsp vegetable oil
- 3 small yellow onions, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 clove garlic, minced
- ½ tsp Salt
- ¼ tsp Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
- 1 lb ground beef
- ½ cup tomato puree
- 3 tsp sweet paprika
- ⅛ – ¼ tsp chili powder
- 1 tbsp dry oregano
- 2 tsp dried garlic, can sub 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp sugar
- 4 green onions, chopped (only the green parts)
- 1 hard boiled egg, chopped
Instructions
- Dough Instructions
- In a medium mixing bowl, add the 1 cup + 2 tbsp boiling water. Then add the 6 tbsp butter and 1 tsp salt into the boiling water and stir until the butter melts completely and the salt dissolves.
- Add 3 ¾ cup flour into the bowl and use your hands to knead until the dough comes together in a shaggy but cohesive ball.
- Turn the dough out onto a floured countertop and continue to knead for about 5 minutes, until you have a smooth, soft dough that is not sticky (if your dough is sticky, knead another 1 tablespoon of flour into it at a time).
- Wrap the dough in cling wrap and allow it to rest at room temperature for at least 2 hours.
- Filling Instructions
- In a large pan, add 2 tbsp oil over low heat until warmed through. Then add the 3 diced yellow onions, ½ diced red pepper, and ½ diced green pepper. Saute for a few minutes until they are halfway softened.
- Add the clove of garlic and ½ tsp salt. Cook until softened and the onions are transparent.
- Turn the heat to medium and add 1 lb ground beef. Continue to stir the ground beef until browned.
- Once browned, add the ½ cup tomato puree. Season with the spices (3 tsp paprika, ¼ tsp chili powder, 1 tbsp oregano, 2 tsp dried garlic, 2 tsp dried parsley, and 1 tsp sugar.
- Cover partially and continue cooking for 2-3 minutes, stirring occasionally.
- Remove the meat mixture from the heat and add the 4 green onions and 1 hard boiled egg and mix well.
- Chill the filling completely, then begin to fill the empanadas.
Assembly Instructions
- Form the empanada dough into portions the size of golf balls. Roll each ball out into a thin disk.
- Place about 1 heaping tbsp of filling in the center of the dough ball. Fold one half of the dough over and pinch the edges together to hold the empanada together. Crimp the edges shut tight with a fork. For a fancier finish, pinch and twist little portions of the edge down to form a braided appearance.
- Add vegetable oil into a large pot and heat it to 350 degrees Fahrenheit. Once warmed, add the empanadas into the oil and fry for about 3 minutes, until the outside is brown and crispy. Eat and enjoy!
Notes
- Bell Peppers: Red and green, but feel free to use any color.
- Ground Beef: I use 80% lean ground beef, but you can use your preference. You can also substitute ground turkey for an untraditional but healthier alternative.
- Garlic: Use fresh garlic for the best taste.
- Sweet Paprika:
- Dried Garlic: You can substitute garlic powder
- Sugar: Granulated Sugar
- Hard-Boiled Egg: This is a great opportunity to use up a leftover hard-boiled egg
- You can premake empanada dough and the beef filling and keep it in the refrigerator or freezer until ready to use.
- Empanadas can be filled with just about any filling you enjoy. Try them with savory ingredients like ham and cheese, potatoes, eggs and sausage, shredded chicken, or a sweet filling like nuts, brown sugar, fruit, or your favorite pie filling. What different fillings you decide to try next is up to your personal preference!
- If your empanadas are not staying sealed very well, try using just a little beaten egg along the edge of the pockets when sealing. You can also refrigerate your pockets for about 15 minutes before frying.
Nutrition
Rabia Shaik says
This recipe was really easy to make. It tasted really good, too. In Indian culture, we have samosas and this is pretty similar to to that. I couldn’t find empanada dough, so I used puff pastry dough.
The only thing that I found a little difficult was the baking time. I wish the recipe instructions had a more concrete time. I put it for 15 minutes at 350, but it wasn’t done at all so I left it a little longer, and then some at 375.
Definitely will be making again!
The Foreign Fork says
Thanks so much for leaving a comment Rabia, I’m so glad you liked the recipe!! You’re right about the cook time, next time I make this recipe I’ll make sure to take more exact notes so I can update it. Thanks for the tip and the review! Have a great day.