Classic Baked Beef Empanadas Recipe

Classic Baked Beef Empanadas are golden, hand-held pastries filled with a savory mixture of seasoned ground beef, sautéed onions, bell pepper, olives, and a touch of hard-boiled egg for texture. Crisp on the outside and tender inside, these empanadas are perfect for family meals, parties, or as a portable lunch. Baking instead of frying keeps them lighter while still delivering a satisfying flaky crust and rich, layered filling. The recipe below covers making the dough from scratch, preparing a well-balanced filling, shaping and sealing the empanadas, and baking them to a glossy finish. Tips for make-ahead prep, freezing, and simple variations are included to help you adapt the recipe to your pantry and schedule.

INGREDIENTS

For the dough

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• ¾ cup unsalted butter cold, cut into cubes
• 1 large egg
• ⅔ cup cold water, plus extra if needed
• 2 tablespoons white vinegar or apple cider vinegar

For the beef filling

• 1 pound ground beef (lean or medium)
• 1 medium onion finely chopped
• 1 small red bell pepper finely chopped
• 2 garlic cloves minced
• ½ cup green olives pitted and chopped
• 2 hard-boiled eggs chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon chili flakes optional for heat
• Salt and black pepper to taste
• 2 tablespoons tomato paste or ½ cup crushed tomatoes
• 2 tablespoons vegetable oil or olive oil

For assembly and finishing

• 1 egg beaten with 1 tablespoon water for egg wash
• All-purpose flour for dusting the work surface

INSTRUCTION

Dough Preparation

1. Combine dry ingredients. In a large bowl, whisk together the flour, salt, and sugar until evenly distributed.
2. Cut in the butter. Add the cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add egg and liquids. Beat the egg with the vinegar and most of the cold water. Pour into the flour mixture and gently mix with a fork until the dough begins to come together. Add the remaining water a tablespoon at a time only if the dough is too dry.
4. Form and chill. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter for a flakier crust.

Filling Preparation

1. Sauté aromatics. Heat oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened and translucent, about 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Brown the beef. Increase heat to medium-high, add the ground beef, and break it up with a spoon. Cook until no longer pink and any liquid has evaporated. Drain excess fat if necessary.
3. Season and simmer. Stir in tomato paste or crushed tomatoes, cumin, smoked paprika, oregano, chili flakes if using, salt, and pepper. Cook for 2–3 minutes to marry the flavors. Remove from heat and let cool slightly.
4. Finish the filling. Fold in chopped olives and chopped hard-boiled eggs. Taste and adjust seasoning. The filling should be moist but not watery; if too wet, cook a little longer to reduce moisture.

Shaping and Filling Empanadas

1. Preheat oven. Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
2. Roll out dough. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter to cut circles. Re-roll scraps as needed.
3. Fill each circle. Place about 1 to 1½ tablespoons of filling in the center of each dough circle. Avoid overfilling to prevent bursting during baking.
4. Seal the edges. Brush the edge with a little water or beaten egg, fold the dough over to form a half-moon, and press edges to seal. Crimp the edges with a fork or use a traditional braid or repulgue fold for a decorative seal.
5. Egg wash and vent. Place empanadas on the prepared baking sheet. Brush each with the egg wash for a glossy finish. Use a small knife to make one or two tiny slits on top of each empanada to allow steam to escape.

Baking

1. Bake until golden. Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the empanadas are puffed and deep golden brown.
2. Cool slightly. Remove from oven and let cool on a rack for 5–10 minutes before serving. This resting time helps the filling set and prevents burns when biting into them.

SERVINGS

Yields 18–22 empanadas depending on cutter size and filling amount. This recipe serves 6–8 people as an appetizer or 4–6 people as a main course when paired with a salad or side.

NOTE

• Make-ahead and freezing. Dough can be made and refrigerated up to 48 hours ahead. The assembled, unbaked empanadas freeze well on a tray; once frozen solid, transfer to a freezer bag and bake from frozen, adding 6–8 minutes to the baking time.
• Texture balance. The ideal filling is moist but not runny. If the beef releases too much liquid while cooking, drain and return to the pan to evaporate excess moisture before adding eggs and olives.
• Dough variations. For a richer crust, substitute half the butter with lard or use ¼ cup cold sour cream in place of some water. For a whole-wheat version, replace up to 25 percent of the flour with whole-wheat flour and increase resting time.
• Flavor swaps. Swap ground beef for ground chicken, turkey, or a vegetarian mix of sautéed mushrooms and lentils. Add raisins and a pinch of cinnamon for a classic sweet-savory Latin twist.
• Serving suggestions. Serve warm with chimichurri, salsa verde, or a simple yogurt-garlic dip. A crisp green salad or pickled vegetables complement the richness of the empanadas.
• Safety and reheating. Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness. Avoid microwaving if you want to keep the crust flaky.
• Troubleshooting. If dough cracks while folding, let it warm for a few minutes at room temperature or patch with a little water and extra dough. If empanadas burst during baking, reduce filling quantity slightly and ensure edges are well sealed.
• Cultural note. Empanadas are a beloved street food and home-cooked staple across many countries. Each region has its own signature fillings and techniques; this classic baked beef version draws on those traditions while remaining approachable for home cooks.