Golden, flaky, and bursting with a savory beef filling! ✨ These homemade beef empanadas are the ultimate comfort food. Perfect as a snack, appetizer, or a full meal. Save this recipe to try later! 💾

🥟 Easy Homemade Beef Empanadas 🥟

🕒 Prep: 25 minutes
🕒 Cook: 25 minutes
🍴 Makes: 12-14 empanadas

INGREDIENTS 📝

For the Beef Filling (Picadillo):

  • 1 tbsp olive oil

  • 1 lb (450g) lean ground beef

  • 1 small yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 small potato, peeled and finely diced

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • ½ tsp dried oregano

  • Salt & black pepper to taste

  • 2 tbsp tomato paste

  • ¼ cup beef broth or water

  • Optional: ¼ cup chopped green olives

For Assembly:

  • 1 package (12-14 count) store-bought empanada discs, thawed

  • 1 egg, beaten (for the egg wash)

  • Fresh parsley or cilantro, for garnish

INSTRUCTIONS 👩‍🍳

  1. COOK THE FILLING: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned. Drain any excess fat.

  2. SAUTÉ: Add the chopped onion and potato to the skillet. Cook for 5-7 minutes until the onion is soft and the potato is tender. Stir in the garlic and cook for 1 more minute.

  3. SEASON: Stir in the paprika, cumin, oregano, salt, and pepper. Add the tomato paste and beef broth. Simmer for 5-8 minutes until the mixture thickens. Remove from heat and let it cool completely. (This is key to prevent soggy dough!) If using, stir in the olives.

  4. ASSEMBLE: Preheat your oven to 400°F (200°C). Place about 2 tablespoons of the cooled filling onto one half of an empanada disc.

  5. SEAL: Moisten the edges of the dough with water. Fold it over to create a half-moon and press the edges to seal. Crimp the edges with a fork for that classic look.

  6. BAKE: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 20-25 minutes, or until golden brown and puffed.

  7. SERVE: Let them cool for a few minutes, garnish with fresh parsley, and enjoy!

NUTRITION INFO 📊
(Per empanada, approximation)
Calories: ~280 kcal
Protein: 12g
Carbs: 22g
Fat: 16g

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FRYING? Frying is a fantastic and very traditional way to cook empanadas. It yields a different but equally delicious result compared to baking.

Here’s a breakdown of how to do it and what to expect:

How to Fry Empanadas:

  1. Choose Your Oil: Use a neutral oil with a high smoke point, like vegetable, canola, corn, or peanut oil.

  2. Heat the Oil: Pour about 1-2 inches of oil into a heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).

    • Pro Tip: If you don't have a thermometer, you can test the oil with a small scrap of empanada dough. If it sizzles immediately and turns golden brown in about 30-60 seconds, the oil is ready.

  3. Fry in Batches: Carefully place a few empanadas into the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and can result in greasy, soggy empanadas.

  4. Cook Until Golden: Fry for about 2-3 minutes per side, or until they are a deep golden brown, crispy, and may have little bubbles on the surface.

  5. Drain Excess Oil: Use a slotted spoon or spider strainer to remove the empanadas from the oil. Let them drain on a wire rack placed over a baking sheet. This allows air to circulate, keeping the bottoms crispy. Draining on paper towels also works well.

  6. Serve Hot: Fried empanadas are best enjoyed fresh and hot!

Fried vs. Baked: What's the Difference?

It's great to know both methods as they offer different experiences:

FeatureFried EmpanadasBaked Empanadas
TextureCrispy, bubbly, and slightly chewy crust. More substantial "bite."Flaky, tender, and more delicate, similar to a pie crust or puff pastry.
FlavorRicher and more savory due to the frying process.The pure flavor of the pastry and filling shines through more clearly.
AppearanceDeep golden-brown color, often with surface bubbles.Lighter golden color, smoother surface, with a nice sheen from the egg wash.
HealthHigher in calories and fat due to the oil.A lighter, lower-calorie option.
EffortRequires more active cooking time and attention. Clean-up involves disposing of used oil."Set it and forget it" style of cooking. Easier clean-up.

Both methods are excellent for the seafood empanadas. Frying will give you that irresistible, crispy street-food style, while baking results in a more elegant, pastry-shop version. Enjoy

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