Your Guide to Crafting the Ultimate Homemade Empanadas

Embarking on the journey of making empanadas from scratch might seem a little intimidating, but rest assured, this detailed recipe makes it an incredibly rewarding and enjoyable process. We’ll meticulously break down each step, from preparing the perfect, pliable dough to simmering a deeply seasoned beef filling, and finally, frying them to that enviable golden perfection. This recipe is designed to yield approximately 8 delightful servings, making it ideal for a family meal, a festive gathering with friends, or simply to satisfy a deep craving for authentic, homemade comfort food.

Homemade Empanadas

By Julie Maestre

These homemade beef empanadas boast a wonderfully flaky and delicious crust, lovingly wrapped around a rich, savory ground beef filling. While this recipe highlights the classic beef rendition, it’s incredibly versatile, allowing you to easily customize it with any meat or protein you desire to explore different flavor profiles!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Dough Refrigeration: 1-2 hours (essential for flakiness)
• Total Active Time: Approximately 50 minutes (excluding dough chilling)
• Yields: 8 servings
• Course: Appetizer, Main Dish, Snack
• Cuisine: Cuban, Latin American
• Keywords: Beef Empanadas, Empanadas, Homemade Dough, Fried Empanadas, Savory Pastries, Flaky Dough

Ingredients List |
Step-by-Step Guide |
Nutritional Facts |
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Essential Ingredients for Your Empanadas

The success of truly outstanding empanadas begins long before the cooking starts – it’s rooted in the careful selection of your ingredients. Paying close attention to the quality and specific requirements of each component will profoundly impact the final texture, flavor, and overall enjoyment of your homemade pastries.

For the Perfectly Flaky Dough:

The crust is often considered the heart of an empanada, and our recipe is designed to produce a wonderfully flaky, tender, and crisp dough that fries up to golden perfection. The golden rule here is to ensure your butter and water are as cold as possible – this is the key to achieving those coveted layers!

• 2 1/4 cups all-purpose flour: This forms the essential structure of our dough. Using a good quality all-purpose flour will ensure a consistent and workable dough.
• 1 1/2 teaspoons salt: Not just for seasoning, salt plays a role in enhancing the flavor of the dough and also interacts with the gluten development, contributing to its texture.
• 1/2 cup (1 stick) unsalted butter, very cold and cubed: This is arguably the most critical ingredient for flakiness. Cold butter prevents premature melting and creates steam pockets during cooking, resulting in layers. Unsalted butter gives you control over the overall sodium content.
• 1 large egg: The egg adds richness, a subtle golden hue, and acts as a binder, helping to bring the dough together smoothly.
• 1/3 cup cold water: Similar to butter, cold water is crucial. It helps hydrate the flour and form the dough without warming the butter, which would hinder flakiness. Adjust slightly if your dough feels too dry or wet.

For the Rich and Flavorful Beef Filling:

Our savory ground beef filling is a symphony of flavors, seasoned to perfection with a blend of traditional spices and tender, aromatic vegetables. Each ingredient is carefully chosen to build a deep, satisfying, and truly authentic taste profile that complements the flaky crust beautifully.

• 1 lb ground beef: For the best balance of flavor and texture, I recommend using an 80/20 or 85/15 lean-to-fat ratio. This ensures a juicy, flavorful filling without being overly greasy.
• 1/2 small onion, finely diced: When sautéed, onions contribute a foundational aromatic sweetness that forms the base of many delicious dishes.
• 1/2 green bell pepper, finely diced: Adds a fresh, slightly crisp texture and a mild, peppery note that brightens the filling.
• 2 garlic cloves, minced: Essential for its pungent, earthy aroma and robust flavor, garlic is a cornerstone of this savory filling.
• 1/4 cup dry white wine: Used to deglaze the pan, the wine picks up all the flavorful browned bits, adding depth and a subtle acidity to the sauce. If you prefer not to use alcohol, a good quality beef broth can be substituted.
• 1 tablespoon tomato paste: This concentrated tomato product provides a deep umami richness and a beautiful color to the filling.
• 1/2 teaspoon chili powder (optional): For those who enjoy a touch of warmth and a smoky undertone, chili powder is a wonderful addition. Feel free to adjust the amount to your personal spice preference.
• 1 teaspoon granulated garlic: A powdered form of garlic that ensures a consistent, pervasive garlic flavor throughout the filling, complementing the fresh minced garlic.
• 1/2 teaspoon cumin: A hallmark spice in many Latin American cuisines, cumin provides an earthy, warm, and slightly pungent flavor that is distinctive and delicious.
• 2 teaspoons Sazón (with annatto): This popular seasoning blend is a game-changer, adding not only a savory, umami flavor but also a beautiful orange-red hue thanks to the annatto.
• 1 teaspoon oregano: Aromatic and slightly bitter, oregano, particularly Mexican oregano if available, beautifully complements the beef and other spices.
• Pinch red chili flakes: For an extra whisper of heat, a tiny pinch of red chili flakes can awaken the palate. This is optional but highly recommended for a subtle kick.
• 1/2 cup tomato sauce: Forms the primary liquid base for our savory, slightly saucy filling, ensuring the beef remains tender and flavorful.
• 1/2 cup water: Helps to thin the sauce to the right consistency, allowing the flavors to meld without making the filling overly watery.
• 1/4 cup raisins (optional): A traditional and surprising addition in some empanada variations, raisins offer a delightful burst of sweetness that beautifully contrasts with the savory beef. Don’t be shy – give it a try!
• Salt and black pepper to taste: These fundamental seasonings are crucial for balancing and enhancing all the flavors in your filling. Always taste and adjust as you go.

Step-by-Step Instructions: Crafting Your Perfect Empanadas

Follow these detailed instructions carefully, taking your time with each stage, to ensure you achieve perfectly crisp dough and a juicy, impeccably seasoned filling. The best results often come from patience and attention to detail.

Part 1: Preparing the Flaky Empanada Dough

1. Prepare the Butter: Begin by slicing the very cold unsalted butter into small, 1-inch (2.5 cm) pieces. The colder the butter, the better your chances of achieving a flaky crust, as it creates steam pockets during frying.
2. Combine Dry Ingredients: In the bowl of a food processor, add the all-purpose flour and salt. Pulse the mixture a few times, just until these dry ingredients are thoroughly combined.
3. Incorporate Butter: Add the cold butter pieces to the flour mixture in the food processor. Pulse briefly, about 5-7 times. The goal is for the mixture to resemble coarse crumbs, with some visible pea-sized pieces of butter still intact. Avoid overmixing, as this can lead to a tough dough.
4. Add Liquids: With the food processor running on a low setting, slowly drizzle the 1/3 cup of cold water through the feed tube, adding it one tablespoon at a time. After the water, add the egg. Continue to mix until the mixture just begins to clump together and form a ball. Stop processing as soon as it comes together; overworking here will develop too much gluten.
5. Knead and Chill the Dough: Transfer the freshly formed dough to a lightly floured surface. Gently knead it with your hands for just a couple of seconds – enough to bring any stray crumbs together into a cohesive ball. Do not overwork the dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 1-2 hours. This crucial chilling period allows the gluten to relax, making the dough much easier to roll out, and ensures the butter remains solid, which is vital for flakiness.

Part 2: Making the Savory Beef Filling

6. Brown the Beef: While your dough is chilling in the refrigerator, you can start preparing the delicious filling. In a large skillet or Dutch oven, brown the ground beef over medium-high heat, using a spoon or spatula to break it apart into small crumbles as it cooks. Once the beef is fully browned, carefully drain any excess oil or fat from the skillet. This step is important to prevent a greasy filling that could make your empanadas soggy. Set the browned beef aside.
7. Sauté Aromatics: In the same skillet (if necessary, add a tiny bit of fresh oil), reduce the heat to medium. Add the finely diced onions, minced garlic, and finely diced green bell peppers. Cook, stirring frequently, until the vegetables soften and become translucent, typically about 5-7 minutes. This gentle sautéing brings out their natural sweetness and fragrance.
8. Combine and Deglaze: Return the browned ground beef to the skillet, joining the sautéed onions, peppers, and garlic. Pour in the dry white wine. Using a wooden spoon, scrape up any flavorful browned bits (fond) from the bottom of the pan; this process, called deglazing, adds incredible depth to your filling. Allow the wine to simmer for about a minute to reduce slightly.
9. Season the Filling: Now, stir in the tomato paste, chili powder (if you’re using it), granulated garlic, cumin, Sazón, red chili flakes, and oregano. Mix thoroughly to ensure the beef and vegetables are evenly coated with these wonderful spices.
10. Simmer to Perfection: Add the tomato sauce and water to the skillet. If you’ve chosen to include them, stir in the raisins at this point. Season the entire mixture generously with salt and black pepper to taste. Bring the filling to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for approximately 30 minutes, or until the beef is tender and the sauce has thickened nicely. The filling should be moist but not excessively watery. Remove it from the heat and allow it to cool completely before you begin assembling the empanadas. A cooled filling is much easier to work with and minimizes the risk of making the dough soggy.

Part 3: Assembling and Frying the Empanadas

11. Roll the Dough: Take the chilled dough out of the refrigerator. On a lightly floured surface, roll out the dough evenly to a thickness of about 1/8 to 1/4 inch (3-6 mm). Aim for a consistent thickness across the entire sheet of dough to ensure even cooking.
12. Cut Rounds: Using a 5-inch (12.5 cm) round cookie cutter, a large glass, or a bowl with a sharp edge, cut out circular discs of dough. Gather any dough scraps, gently re-roll them, and cut additional rounds until you’ve used all the dough. Be careful not to overwork the scraps.
13. Fill the Empanadas: Place a generous spoonful (approximately 1-2 tablespoons, depending on the size of your dough rounds) of the completely cooled beef filling onto the center of each dough round. It’s crucial not to overfill, as this can make sealing difficult and may cause the empanadas to burst during frying.
14. Seal the Empanadas: Lightly moisten the edges of the dough round with a little water or a beaten egg wash (a single beaten egg). Fold the dough over in half, creating a perfect semi-circle, and gently press the edges together to form a seal. For a classic, secure, and decorative finish, use the tines of a fork to crimp the edges all around the semi-circle. You can also learn to create a traditional “repulgue” (a decorative folded edge pattern) for an authentic touch.
15. Prepare for Frying: In a deep, heavy-bottomed pot or a Dutch oven, heat about 2-3 inches (5-7.5 cm) of vegetable oil (or another neutral high-smoke point oil) over medium-high heat. Use a kitchen thermometer to monitor the oil temperature, aiming for 350-375°F (175-190°C). If you don’t have a thermometer, drop a small piece of dough into the oil; it should sizzle immediately and float to the surface when the oil is ready.
16. Fry the Empanadas: Carefully place 2-3 empanadas at a time into the hot oil, ensuring you don’t overcrowd the pot. Overcrowding can significantly lower the oil temperature, leading to greasy empanadas. Fry them for about 7-8 minutes in total, flipping them halfway through, until they are beautifully golden brown and crispy on all sides.
17. Drain and Serve: Using a slotted spoon or spider, carefully remove the fried empanadas from the oil. Transfer them to a plate or baking sheet lined with paper towels to drain any excess oil.
18. Enjoy! Serve your homemade beef empanadas warm, ideally fresh from the fryer. Pair them with a generous drizzle of your favorite hot sauce, a squeeze of fresh lime juice, or even a side of tangy chimichurri. Enjoy the fruits of your labor!

Expert Tips for Perfect Empanadas Every Time

Mastering the art of empanada making comes with a few key tricks. Keep these pointers in mind for consistently delicious results:

• Always Keep Dough Ingredients Cold: This cannot be stressed enough. For a truly flaky dough, your butter and water must be ice-cold. This creates steam during frying, which separates the dough layers and makes them flaky.
• Avoid Overworking the Dough: Mix and knead the dough only until it just comes together. Over-kneading develops too much gluten, resulting in a tough, chewy crust rather than a tender, flaky one.
• Ensure Filling is Cooled: The beef filling must be completely cooled before you start assembling the empanadas. Hot or even warm filling will soften the dough, making it sticky, difficult to handle, and prone to tearing, which can lead to soggy empanadas.
• Seal Empanadas Tightly: A secure seal is vital to prevent the flavorful filling from leaking out into the hot oil during frying. Take your time to press the edges firmly, whether using a fork or by hand.
• Maintain Optimal Frying Temperature: Use a thermometer to keep your oil temperature between 350-375°F (175-190°C). If the oil is too cold, the empanadas will absorb too much oil and become greasy. If it’s too hot, the crust will brown too quickly on the outside, leaving the dough raw in the middle.
• Fry in Small Batches: Resist the temptation to overcrowd the frying pot. Frying too many empanadas at once will drastically lower the oil temperature, leading to less crispy and more greasy results.
• Don’t Forget the Salt and Pepper: Always taste your beef filling and adjust seasonings before filling the empanadas. Proper seasoning makes all the difference!

Delicious Ways to Serve Your Homemade Empanadas

While a perfectly fried empanada is a delight on its own, a few thoughtful accompaniments can truly elevate the dining experience. As previously mentioned, a good hot sauce is my absolute favorite, but here are a few other ideas:

• Classic Add-ins: For a heartier and often traditional touch, mix finely chopped hard-boiled eggs and a sprinkle of shredded cheddar cheese directly into the cooled beef filling just before you seal the empanadas. This adds texture and a creamy richness.
• Fresh Salsas and Guacamole: A vibrant, chunky fresh tomato salsa, a refreshing pico de gallo, or creamy, homemade guacamole can provide a delightful textural and flavor contrast to the savory beef.
• Zesty Crema or Aioli: A simple cilantro-lime crema (sour cream or Greek yogurt mixed with lime juice, cilantro, and a pinch of salt) or a garlic aioli offers a cool, tangy element that cuts through the richness of the fried pastry.
• Light Salad: To create a balanced meal, serve your empanadas alongside a light, crisp green salad tossed with a zesty vinaigrette dressing.

Whether you’re presenting them as a tantalizing appetizer for a party, a satisfying lunch, or the star of your dinner, these homemade beef empanadas are guaranteed to be a crowd-pleaser and a memorable dish.

Storing and Reheating Your Empanadas

Homemade empanadas are best enjoyed fresh, but if you have leftovers, or want to prepare ahead, they can be stored and reheated. You can even freeze uncooked empanadas for future convenience.

• Cooked Empanadas (Refrigeration): Store any cooked and completely cooled empanadas in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is to bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until they are thoroughly heated through and regain their crispy texture. An air fryer also works wonderfully, crisping them up in about 5-7 minutes. Re-frying can make them a bit too oily.
• Uncooked Empanadas (Freezing for Later): If you want to make a batch ahead of time, assemble the empanadas up to the point of frying. Place the uncooked empanadas in a single layer on a baking sheet and freeze them until they are solid (this prevents them from sticking together). Once frozen solid, transfer them to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to cook them, you can fry them directly from frozen (adding a few extra minutes to the frying time) or allow them to thaw partially in the refrigerator before frying.

Watch the Empanada Recipe Video

For those who benefit from visual learning, I’ve prepared a comprehensive step-by-step video demonstrating how to make these delicious homemade empanadas. Watching the process in action, especially for the dough preparation and the assembly techniques, can be incredibly helpful and ensure your success!

Nutrition Information (Approximate per Serving)

Below is an approximation of the nutritional content per serving for these homemade beef empanadas. Please note that these values are typically calculated automatically and can vary significantly based on the specific brands of ingredients used, exact portion sizes, and preparation methods. Therefore, this information should be used as a general guideline rather than precise dietary advice.

Nutrition information is automatically calculated, so should only be used as an approximation.