empanada recipe

These homemade empanadas are crisp and golden on the outside with a tender, buttery crust and a rich, savoury beef filling inside. The flavour is warm and gently spiced, with little pops of salty olive and creamy egg in every bite. I’d call this a confident beginner recipe: there are a few steps, but none are hard if you take them one at a time. Total time is about 1 hour 30 minutes, including chilling and cooling.

Ingredients

For the empanada dough

• 360g plain flour (about 2 3/4 cups)
• 1 tsp fine salt
• 1 tsp caster sugar (optional, helps browning)
• 170g unsalted butter, cold and cut into small cubes
• 1 large egg
• 1 tbsp white vinegar or cider vinegar
• 120ml ice-cold water (add 1–2 tbsp more only if needed)

For the beef filling

• 1 tbsp olive oil
• 1 medium onion, finely diced
• 1 small red pepper, finely diced
• 3 garlic cloves, finely chopped
• 450g minced beef
• 2 tbsp tomato purée
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp chilli flakes (optional)
• 120ml beef stock
• 60g green olives, chopped
• 30g raisins (optional)
• Fine salt and black pepper, to taste
• 2 hard-boiled eggs, chopped

For assembling and baking

• 1 egg
• 1 tbsp milk
• Plain flour, for rolling

How to Make Empanadas

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and line a large baking tray with baking parchment.
• Mix the dough: Add the flour, salt and sugar (if using) to a large bowl. Tip in the cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits of butter still visible.
• Bring it together: Whisk the egg with the vinegar, then add it to the bowl. Drizzle in the ice-cold water and mix with a fork until the dough starts clumping. Use your hands to press it together. It should look smooth and hold its shape, not sticky.
• Chill: Flatten the dough into a disc, wrap well, and chill for 30 minutes. This makes it easier to roll and helps the crust bake up flaky.
• Cook the filling: Heat the olive oil in a large frying pan over medium heat. Add the onion and red pepper and cook for 6–8 minutes until soft. Stir in the garlic for 30 seconds, then add the minced beef and cook until browned.
• Season and thicken: Stir in the tomato purée, cumin, smoked paprika, oregano and chilli flakes. Pour in the beef stock and simmer for 6–10 minutes, stirring often, until the mixture is thick and not watery. Stir in the olives and raisins (if using), then taste and season with salt and pepper.
• Cool the filling: Tip the filling into a bowl and let it cool completely. Once cool, stir in the chopped hard-boiled eggs. This step matters because warm filling will melt the butter in the dough and make sealing harder.
• Roll and cut: Lightly flour your work surface. Roll the chilled dough to about 2–3mm thick. Cut 12 circles, about 12–13cm wide (a side plate works well as a guide). Re-roll scraps as needed, keeping the dough as cool as you can.
• Assemble: Spoon 1 to 1 1/2 tablespoons of filling onto one half of each circle, leaving a clean border around the edge. Dip a finger in water and moisten the border, then fold into a half-moon and press firmly to seal.
• Crimp and finish: Crimp the edge with a fork or do a simple rope crimp. Place on the lined tray. Whisk the egg with the milk and brush lightly over the tops for a glossy, golden finish.
• Bake: Bake for 20–25 minutes, or until deeply golden and crisp. If your oven runs cool, give them a couple more minutes. You want colour for the best flavour.
• Cool and serve: Let the empanadas cool on the tray for 10 minutes so the filling settles. Serve warm, or let them cool to room temperature for picnics and lunch boxes.

Tips

Why is my empanada dough tough?

Tough dough usually comes from overworking or adding too much water. Mix just until it holds together, and stop. If you are unsure, slightly drier dough is better than sticky dough, and chilling helps the flour hydrate without extra mixing.

How do I stop empanadas from leaking in the oven?

Make sure the filling is thick and fully cool, and don’t overfill. Keep the rim of the dough clean, press firmly to seal, then crimp. If you spot a tiny tear, patch it with a small scrap of dough and a dab of water.

What’s the secret to a crisp, golden crust?

Use cold butter, keep the dough chilled, and bake hot. The egg wash adds shine and colour, but the real difference is a properly preheated oven and giving them enough time to brown.

Can I make the filling ahead of time?

Yes, and it actually makes assembly easier. Make it up to 2 days ahead, cool, cover, and refrigerate. Bring it back to room temperature for 15–20 minutes so it is easier to spoon.

Serving Suggestions

• Serve with chimichurri or a simple salsa verde
• Add a side salad with citrusy dressing to cut through the richness
• Dip in sour cream or garlicky yoghurt sauce
• Pair with roasted corn, rice, or black beans for a fuller meal

Storage

Room Temperature

Keep baked empanadas at room temperature for up to 2 hours. After that, refrigerate for food safety.

Refrigerator

Store cooled empanadas in an airtight container for up to 4 days. Reheat on a tray at 180°C fan for 8–12 minutes until hot and crisp again.

Freezing

Empanadas freeze beautifully. Freeze unbaked empanadas on a lined tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 200°C (180°C fan) for 25–33 minutes, brushing with egg wash right before baking.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 26 g
• Protein: 12 g
• Fat: 19 g
• Saturated Fat: 9 g
• Sodium: 420 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

Baked Beef Empanadas

Recipe by Home Chef CooksCourse: MainCuisine: Latin AmericanDifficulty: Medium

Servings

12

empanadas

Prep time

35

minutes

Cooking time

25

minutes

Total time

90

minutes

Calories

320

kcal

1

hour 

Crisp, flaky baked beef empanadas with a buttery homemade dough and a richly seasoned filling. Perfect for parties, lunch boxes, or make-ahead dinners.

Ingredients

• 360g plain flour (about 2 3/4 cups)

• 1 tsp fine salt

• 1 tsp caster sugar (optional)

• 170g unsalted butter, cold and cubed

• 1 large egg

• 1 tbsp white vinegar or cider vinegar

• 120ml ice-cold water (add a splash more if needed)

• 1 tbsp olive oil

• 1 medium onion, finely diced

• 1 small red pepper, finely diced

• 3 garlic cloves, finely chopped

• 450g minced beef (10–15% fat works well)

• 2 tbsp tomato purée

• 1 1/2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/4 tsp chilli flakes (optional)

• 120ml beef stock

• 60g green olives, chopped (about 1/2 cup)

• 30g raisins (optional)

• 2 hard-boiled eggs, chopped

• 1 egg + 1 tbsp milk (egg wash)

Directions

• Make the dough: Mix flour, salt (and sugar if using). Rub in cold butter until crumbly, then mix in egg and vinegar. Add ice water just until a dough forms. Wrap and chill 30 minutes.
• Cook the filling: Sauté onion and red pepper in olive oil until soft. Add garlic, then mince and cook until browned. Stir in tomato purée and spices, then add stock and simmer until thick. Stir in olives and raisins (if using). Cool completely, then mix in chopped egg.
• Roll and fill: Roll chilled dough to about 2–3mm thick and cut 12–13cm circles. Add 1–1 1/2 tbsp filling to each, keeping edges clean.
• Seal and crimp: Moisten edge with water, fold into a half-moon and press to seal. Crimp with a fork or do a rope crimp. Chill 10 minutes if the kitchen is warm.
• Bake: Brush with egg wash and bake at 200°C (180°C fan) for 20–25 minutes until deep golden. Cool 10 minutes before serving.

Notes

• Cool the filling completely before assembling, otherwise the dough softens and is harder to seal.
• Keep the dough cold for the flakiest texture. If it warms up, pop it back in the fridge for 10 minutes.
• Freeze unbaked empanadas on a tray, then bag them up. Bake from frozen, adding 5–8 minutes.