Golden Beef Empanadas are a celebration of handheld culinary perfection, a flaky, golden-brown pastry pocket generously filled with a deeply savory, aromatic, and richly spiced beef filling. This recipe is a labor of love that yields impressive results, guiding you through the creation of a buttery, tender homemade dough that shatters with each bite, enveloping a hearty filling that is a symphony of flavors. The dough, made with cold butter and a touch of vinegar for tenderness, is simple to prepare and rewards patience with a light, layered texture that bakes to a beautiful, glossy gold. The filling is where the magic deepens: ground beef is browned with a classic sofrito of onions, bell peppers, and garlic, then simmered with warm spices like cumin and smoked paprika and a touch of tomato sauce until it becomes a thick, flavorful mixture. Optional additions of briny green olives and chopped hard-boiled eggs introduce authentic South American touches, creating pockets of texture and surprise.
The true brilliance of empanadas lies in their versatility, portability, and make-ahead convenience. They are the ultimate food for a crowd—perfect for parties, picnics, or freezing for future quick meals. The assembly process of cutting, filling, and crimping is meditative and can be a fun activity to share. Once baked, they emerge from the oven as individual treasures, their golden crusts promising the delicious reward within. Served with a vibrant chimichurri or a simple salsa, Golden Beef Empanadas are more than just a snack or appetizer; they are a complete, satisfying, and culturally rich meal that transports you straight to the heart of Latin American cuisine, offering a truly rewarding baking and eating experience.
Why You’ll Love This Recipe:
- Flaky, Buttery Homemade Dough: The tender, shattering pastry is far superior to store-bought and is surprisingly simple to make.
- Deeply Flavorful, Savory Filling: Aromatic spices and the optional olives and eggs create a complex, authentic taste in every bite.
- Perfect for Freezing and Make-Ahead: Unbaked empanadas freeze beautifully, providing you with a ready-to-bake homemade meal anytime.
- Impressive and Portable: These are a stunning and delicious offering for any gathering, and their handheld nature makes them ideal for parties or on-the-go eating.
Ingredients:
For the Dough:
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- ½ cup (115g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120ml) ice-cold water
- 1 tablespoon white vinegar or lemon juice
For the Beef Filling:
- 1 lb (450g) ground beef (80/20)
- 1 medium yellow onion, finely diced
- ½ red bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional)
- ½ cup tomato sauce
- Salt and black pepper, to taste
- ¼ cup sliced green olives (optional)
- 2 hard-boiled eggs, chopped (optional)
For Assembly:
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions:
Step 1: Make the Dough
In a large bowl, whisk together the flour and salt. Using a pastry cutter, two forks, or your fingertips, cut the cold cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
In a small bowl, whisk together the egg, ice water, and vinegar. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently just until the dough comes together. Form into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Step 2: Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute until fragrant.
Increase heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until no pink remains. Drain any excess fat. Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper. Add the tomato sauce, reduce heat to low, and simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and stir in the optional olives and hard-boiled eggs. Let the filling cool completely.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough out to about ⅛-inch thickness. Using a 4-5 inch round cutter (or a bowl as a guide), cut out circles of dough. Re-roll scraps as needed.
Place a heaping tablespoon of the cooled filling in the center of each dough circle. Brush a little water around the edges of the circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal. Crimp the sealed edge by folding it over itself or pressing with the tines of a fork.
Step 4: Bake to Golden Perfection
Place the assembled empanadas on the prepared baking sheets. Brush the tops generously with the egg wash. Using a sharp knife, prick a small steam vent in the top of each empanada. Bake for 20-25 minutes, rotating the pans halfway through, until the empanadas are uniformly golden brown.
Step 5: Cool and Serve
Let the empanadas cool on the baking sheet for 5-10 minutes before serving. They are delicious warm or at room temperature, served with chimichurri sauce, salsa, or sour cream.
Tips:
- Keep Ingredients Cold: The key to a flaky crust is keeping the butter in the dough cold and handling it as little as possible.
- Cool the Filling Completely: A hot filling will melt the butter in the dough, making it greasy and difficult to handle.
- Seal Tightly: A good seal is essential to prevent the filling from leaking during baking. The water brush helps create a strong bond.
- Freeze for Later: Freeze unbaked, assembled empanadas on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
Storage Options:
- Refrigerator (Unbaked): Assembled, unbaked empanadas can be kept covered in the refrigerator for up to 24 hours before baking.
- Refrigerator (Baked): Store leftover baked empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes, or until warm and crisp. The microwave will soften the crust.
- Freezer: See tip above. They will keep frozen for up to 3 months.
