Flavorful Fiesta: Easy Homemade Ground Beef Empanadas

Empanadas are beloved throughout Latin America and the Philippines for their rich, savory filling wrapped in golden, flaky dough. This homemade beef empanada recipe delivers all the comforting flavors of traditional street food in a dish you can easily recreate at home. Whether you’re preparing a hearty snack, party appetizer, or even a quick dinner, these empanadas are sure to satisfy.

This recipe keeps things simple yet flavorful, making it a great choice for beginners and seasoned home cooks alike. By using ground beef and pantry-friendly seasonings, you can craft a savory filling in just minutes. Then, seal it all inside empanada discs—either homemade or store-bought—for a delicious baked or fried turnover.

With no pork or ham, and with any bacon replaced by beef, this version is clean, hearty, and crowd-pleasing. Let’s walk through the ingredients, prep, and easy steps to bring this dish to life.

Ingredients and Preparation

For the filling:

• 1 pound lean ground beef (or ground chicken as an alternative)
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• ¼ cup finely chopped yellow onion
• 1 teaspoon minced garlic (about 1–2 cloves)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional but recommended)
• ¼ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 tablespoon tomato paste or 2 tablespoons tomato sauce
• 1 tablespoon olive oil

For the dough:

• 10 to 12 empanada discs (store-bought works well, or you can make your own)
  • If making your own dough:
    • 2½ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup cold butter, cubed
    • 1 egg
    • ⅓ cup cold water
    • 1 tablespoon vinegar

Optional Add-ins:

• Shredded cheese (cheddar, mozzarella, or Monterey Jack)
• A beaten egg for egg wash
• Oil for frying, or parchment paper for baking

Step-by-Step Instructions

1. Prepare the Dough (if making from scratch)

• In a large mixing bowl, combine flour and salt.
• Cut cold butter into the flour using a pastry cutter or fork until mixture resembles coarse crumbs.
• In a separate bowl, whisk together egg, cold water, and vinegar.
• Add wet ingredients to dry and mix until a dough forms.
• Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.

2. Cook the Ground Beef Filling

• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add chopped onion and bell peppers. Sauté for 3–4 minutes, until softened.
• Stir in minced garlic and cook for another 30 seconds until fragrant.
• Add ground beef and break it apart using a spoon or spatula.
• Cook until browned and no longer pink, about 7–10 minutes.
• Add tomato paste or tomato sauce, chili powder, cumin, paprika, salt, and pepper.
• Simmer for 3–5 minutes, stirring occasionally to blend the flavors.
• Remove from heat and allow filling to cool slightly before assembling empanadas.

3. Assemble the Empanadas

• Lightly flour your work surface and roll out dough (if homemade) to about ⅛-inch thickness. Cut into 5-inch circles.
• Place 1 to 2 tablespoons of the beef mixture in the center of each disc.
• Optional: add a small spoonful of shredded cheese on top of the filling.
• Fold the disc in half to form a half-moon shape. Press the edges together with your fingers.
• Crimp the edges with a fork to seal, or twist the edge for a traditional look.
• Brush each empanada with egg wash for a golden finish if baking.

4. Cook the Empanadas

To Bake:

• Preheat oven to 375°F (190°C).
• Place empanadas on a parchment-lined baking sheet.
• Bake for 20–25 minutes or until golden brown.

To Fry:

• Heat 1–2 inches of oil in a deep skillet or pot over medium-high heat.
• Carefully place a few empanadas at a time in the oil; do not overcrowd.
• Fry for 2–3 minutes per side or until golden brown and crispy.
• Drain on a paper towel-lined plate.

Beginner Tips and Notes

• Cooling the filling: Letting the beef mixture cool before assembling prevents the dough from becoming soggy or tearing.
• Seal well: Use water or egg wash around the edge of the dough before folding to help seal. A fork press or hand crimp works well to prevent leaks.
• Use store-bought dough if needed: If you’re short on time, frozen empanada wrappers from Latin or Filipino groceries are a lifesaver.
• Avoid overfilling: Too much filling makes sealing difficult and increases the risk of leaks during cooking.
• Don’t skip egg wash when baking: It creates a beautifully golden and glossy surface.
• Make ahead and freeze: Assemble empanadas and freeze them raw. Bake or fry directly from frozen—just add a few minutes to the cook time.
• Baking vs. frying: Baking is healthier and easier for a large batch, while frying gives a crispier texture.

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Serving Suggestions

These beef empanadas are delicious on their own but even better with some dipping sauces and sides. Here are a few ideas to elevate your serving:

• With Dips:
  • Chimichurri sauce
  • Garlic aioli
  • Salsa verde or tomato salsa
  • Sour cream with a dash of lime juice
• On the Side:
  • Simple green salad with vinaigrette
  • Mexican rice or cilantro-lime rice
  • Refried beans or black bean salad
  • Pickled vegetables or slaw for a crunchy contrast
• As Party Food:
  • Make them smaller for appetizers or party platters
  • Offer a variety: some with cheese, some without, and maybe even one with a spiced ground chicken filling
• As a Meal:
  • Serve 2–3 empanadas per person with rice and salad for a satisfying dinner
  • Add a fried egg on top for a brunch twist

Final Thought

Homemade empanadas may seem like a labor of love, but they are surprisingly easy to make—and incredibly worth it. This beef version delivers bold flavor, a satisfying bite, and the kind of comfort food that brings people together. Whether you fry them for crunch or bake them for convenience, these turnovers will earn a spot in your meal rotation.

Feel free to get creative—try different fillings, play with spices, or even use the dough for sweet dessert empanadas. The possibilities are endless, but it all starts with mastering this classic beef empanada. Now it’s your turn to make, taste, and share the magic.