It was a chilly afternoon when the craving for something warm and comforting hit me hard. That’s when I decided to whip up a batch of beef empanadas, a South American staple that never fails to impress. As I rolled out the flaky pastry and filled it with a savory blend of ground beef and chorizo, the kitchen filled with an aroma that made my mouth water. These little pockets of joy not only evoke a sense of nostalgia but also serve as the perfect antidote for anyone tired of the usual fast-food fare.
Within just an hour, you can have these golden treasures ready to serve, whether it’s for a casual family dinner or an upcoming gathering with friends. Honestly, what could be better than freshly baked empanadas, their crispy crust crumbling to reveal a comforting, juicy filling? They’re versatile, customizable, and bursting with flavor, making them an irresistible choice for any home cook. Join me as we dive into the simple yet satisfying journey of creating your own batch of authentic beef empanadas!
Why Choose Beef Empanadas for Your Next Meal?
Simplicity Made Delicious: With just a few ingredients, you can easily create a dish that looks like you’ve spent hours in the kitchen.
Flavor Explosion: Each bite delivers a delightful medley of spices, enhancing the rich beef and savory chorizo.
Flexible Options: Customize your filling based on personal preferences—add veggies, switch proteins, or spice it up!
Crowd-Pleaser: Perfect for gatherings, these empanadas will impress guests and spark smiles around the table.
Quick Comfort: Ready in under an hour, these hand-held pastries are a perfect solution for busy weeknights or last-minute company.
Beef Empanadas Ingredients
• Get ready to whip up those delicious beef empanadas with this essential ingredient list!
For the Pastry
- Plain All-Purpose Flour – Provides structure and texture for the pastry; gluten-free flour works well too.
- Cold Unsalted Butter – Adds flakiness to the dough; consider using crisco or margarine for a dairy-free option.
- Cooking Salt – Enhances the flavor of both dough and filling; kosher salt is recommended.
- Egg Yolk – Contributes richness and helps seal the pastry; can be omitted if desired.
- Warm Milk – Makes the dough pliable and less brittle; plant-based milk is a great substitute.
For the Filling
- Olive Oil – Used for sautéing aromatics; any oil of choice can be substituted.
- Onion – Provides a flavor base; shallots work as a milder substitute.
- Garlic – Adds aromatic flavor; freshly minced or garlic powder can be used as alternatives.
- Ground Beef – The main protein for the filling; try chicken or turkey for a leaner option.
- Chorizo – Delivers an extra punch of flavor; use vegetarian chorizo or finely chopped mushrooms as a meatless option.
- Tomato Paste – Adds depth and richness; canned crushed tomatoes can be used instead.
- Fresh Thyme, Dried Oregano, Cumin, Paprika, Cayenne – Create a spice profile for flavor; adjust to your preference or use your favorite spices.
- Low Sodium Chicken Stock – Provides moisture to the filling; vegetable stock works for a vegetarian version.
- Tomato Passata – Keeps the filling juicy; crushed tomatoes are a great substitute.
- Potatoes – Adds texture and substance; starchy potatoes are recommended for fluffiness.
- Green Onion – For freshness and added flavor; chives can be used as a substitute.
- Hard Boiled Eggs – Traditional for texture; can be omitted for simplicity.
- Green Olives – Adds a tangy flair; omit or substitute with chopped pickles for a milder flavor.
For Sealing
- Egg Whites & Yolks – Used for seal and glaze; omit for a vegan option.
Now you’re all set to create those mouthwatering beef empanadas!
How to Make Beef Empanadas
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Prepare Filling: Begin by blitzing the chorizo into a paste. In a heated skillet, sauté diced onion and minced garlic in olive oil until fragrant. Add the chorizo and ground beef, cooking until browned. Stir in tomato paste, spices, potatoes, and chicken stock; simmer for about 15 minutes until the potatoes are soft.
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Cool Filling: Once cooked, remove the skillet from heat. Stir in chopped green onions and let the filling cool for at least 2 hours to maintain pastry flakiness.
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Make Dough: In a food processor, blend all-purpose flour, salt, and cold butter until crumbly. Add egg yolk and warm milk, blitzing until a dough forms. Chill the dough for 30 minutes for easy handling.
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Roll and Cut Pastry: On a lightly floured surface, roll the chilled dough to about 3mm thick. Use a round cutter to cut out 15 cm (6-inch) rounds, creating the pastry bases.
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Fill and Seal: Spoon the cooled filling onto one half of each pastry round. Add sliced olives and hard-boiled egg if desired. Brush the edges with egg white for sealing, then fold over and crimp the edges to secure the filling.
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Bake: Preheat your oven to 220°C (425°F). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg yolk and bake for about 20 minutes or until golden brown and crispy.
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Serve Hot: Let the empanadas cool slightly before serving. Enjoy them with dipping sauces like chimichurri or avocado sauce for an extra burst of flavor!
Optional: Garnish with fresh cilantro or parsley for a bright finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Beef Empanadas
- Cool the Filling: Allowing the filling to cool completely before placing it in the pastry ensures that your beef empanadas maintain their desired flaky texture.
- Consistent Pastry Thickness: When rolling out the dough, aim for an even thickness to avoid uneven baking; this will help prevent breaking at the edges.
- Chill the Dough: Don’t skip chilling the dough after mixing—it relaxes the gluten, leading to a tender crust that won’t shrink while baking.
- Seal Well: Properly sealing the edges of your beef empanadas is crucial; brush with egg white and press firmly to prevent any leaks during baking.
- Adjust Seasonings: Feel free to adjust spices and aromatics according to your taste—experimenting is key to making these empanadas uniquely yours!
Beef Empanadas Variations
Feel free to explore these enticing twists on your empanada adventure!
- Lean Protein: Swap ground beef for ground turkey or chicken for a lighter filling. You’ll enjoy a deliciously mild flavor that’s still satisfying.
- Veggie Delight: Go vegetarian by replacing the meat with a mix of sautéed mushrooms and bell peppers. They’ll soak up all the spices, keeping every bite bursting with flavor.
- Spice Boost: Introduce some smoked paprika or coriander to the filling for a depth of flavor that transforms your empanadas into an exotic treat. The warm spices will elevate your creation even further!
- Cheesy Kick: Add crumbled feta or shredded cheese for a delightful creaminess alongside the meat filling. A little melted goodness makes everything better!
- Herb Infusion: Incorporate fresh cilantro or parsley into your filling for a zesty uplift. Each bite will have a fresh burst that brightens the whole dish.
- Heat Factor: If you enjoy a spicy kick, mix in some diced jalapeños or a sprinkle of red pepper flakes. It’ll bring a tantalizing heat to contrast the savory filling!
- Pastelito Style: For a sweet touch, add a spoonful of raisins or even a hint of cinnamon to your filling. This will create a beautiful sweet-savory combination that delights the palate.
- Baked vs. Fried: While baking is a healthier option, feel free to experiment with frying your empanadas for an even crispier texture. The result will be wonderfully indulgent—just be sure to drain them properly after!
With these fun variations, you can make every batch of beef empanadas a new adventure in flavor!
Make Ahead Options
These beef empanadas are perfect for meal prep enthusiasts! You can prepare the filling up to 24 hours in advance, letting the flavors develop and intensify. Simply cool the filling completely, then store it in an airtight container in the refrigerator. You can also make the dough ahead of time and refrigerate it for up to 3 days; this ensures a flaky pastry when you’re ready to bake. When you’re set to enjoy your empanadas, simply roll out the chilled dough, fill, seal, and bake according to the recipe instructions. With these make-ahead options, you’ll be savoring delicious beef empanadas with minimal effort during your busy week!
How to Store and Freeze Beef Empanadas
Room Temperature: Allow cooked empanadas to cool completely before storing. They can be kept at room temperature for up to 2 hours.
Fridge: Store leftover beef empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes to regain crispness.
Freezer: Unbaked beef empanadas can be frozen for up to 2 months. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from the freezer for about 25 minutes, adding a few extra minutes if needed.
Reheating: For reheating, both baked and frozen empanadas can be warmed in the oven or air fryer to keep the pastry flaky.
What to Serve with Beef Empanadas?
Pair your irresistible beef empanadas with delightful sides and drinks to create the perfect meal experience.
- Fresh Avocado Salsa: This cool and creamy dip balances perfectly with the spicy beef filling, elevating every bite.
- Crispy Coleslaw: A tangy and crunchy slaw adds a refreshing contrast to the rich, savory notes of the empanadas.
- Zesty Chimichurri Sauce: Drizzling this herbaceous sauce over the empanadas enhances their flavor and adds a vibrant kick.
- Light Salad with Citrus Dressing: A bed of mixed greens dressed with citrus vinaigrette refreshes the palate and complements the pastry’s richness.
- Roasted Corn on the Cob: Sweet and smoky, roasted corn elevates this comfort food with an added layer of texture and flavor.
Imagine gathering around the table, sharing empanadas, with friends and family enjoying these vibrant side dishes, creating warmth and joy for your meal.
- Minted Iced Tea: A refreshing drink, its soothing mint contrasts beautifully with the savory spices of the filling.
- Chocolate Flan for Dessert: End your meal on a sweet note! The silky flan provides a perfect counterbalance to the savory empanadas, making for a memorable dining experience.
Beef Empanadas Recipe FAQs
What kind of flour is best for beef empanadas?
I recommend using plain all-purpose flour, as it provides the perfect structure and texture for a flaky pastry. If you need a gluten-free option, feel free to substitute with a gluten-free flour blend.
How should I store leftover beef empanadas?
After allowing your empanadas to cool completely, store them in an airtight container in the refrigerator for up to 3 days. To reheat and keep them crispy, pop them in the oven at 180°C (350°F) for about 10-15 minutes.
Can I freeze unbaked beef empanadas?
Absolutely! Unbaked beef empanadas can be frozen for up to 2 months. Arrange them on a baking sheet in one layer and freeze until solid. Once frozen, transfer them to a freezer bag, and when you’re ready to bake, go straight from the freezer to the oven for about 25 minutes—just add an extra few minutes if needed!
What if my empanada dough is too sticky?
If your dough is too sticky while rolling it out, sprinkle a little extra flour on your work surface and rolling pin. Just ensure you don’t overwork the dough as it can lose its flakiness. If you find it tough to manage, chilling the dough for another 10-15 minutes can help firm it up.
Are beef empanadas pet-friendly?
While beef empanadas might be tempting to share, it’s best to keep them away from pets. Ingredients like onion and garlic can be harmful to dogs and cats, so it’s a good idea to enjoy these delicious pastries yourself!
Can I customize the filling for my beef empanadas?
Very! You can easily adapt the filling to include your favorite ingredients, such as adding sautéed vegetables or using ground turkey for a lighter option. Just make sure any added ingredients are cooked and cooled before filling the empanadas.
Savory Beef Empanadas with Chorizo for Comforting Cravings
Ingredients
Equipment
Method
- Prepare Filling: Begin by blitzing the chorizo into a paste. In a heated skillet, sauté diced onion and minced garlic in olive oil until fragrant. Add the chorizo and ground beef, cooking until browned. Stir in tomato paste, spices, potatoes, and chicken stock; simmer for about 15 minutes until the potatoes are soft.
- Cool Filling: Once cooked, remove the skillet from heat. Stir in chopped green onions and let the filling cool for at least 2 hours to maintain pastry flakiness.
- Make Dough: In a food processor, blend all-purpose flour, salt, and cold butter until crumbly. Add egg yolk and warm milk, blitzing until a dough forms. Chill the dough for 30 minutes for easy handling.
- Roll and Cut Pastry: On a lightly floured surface, roll the chilled dough to about 3mm thick. Use a round cutter to cut out 6-inch rounds, creating the pastry bases.
- Fill and Seal: Spoon the cooled filling onto one half of each pastry round. Add sliced olives and hard-boiled egg if desired. Brush the edges with egg white for sealing, then fold over and crimp the edges to secure the filling.
- Bake: Preheat your oven to 220°C (425°F). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg yolk and bake for about 20 minutes or until golden brown and crispy.
- Serve Hot: Let the empanadas cool slightly before serving. Enjoy them with dipping sauces like chimichurri or avocado sauce for an extra burst of flavor!