Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack and are sure to be a family favorite.
Although I claim to be a reasonably good cook, I am first to admit that I am not much of a baker. I've made in my life far too many muffins so hard they could put Goliath down to sleep and baked enough bread that failed to rise to the occasion.
But, boy, oh, boy, do I make a mean pie crust! After years of working with mini egg pies as a business, I think I finally have the mechanics of buttery, flaky crusts down pat. I've been using the same pie crust recipe for years, and it has never failed me.
For this beef empanada recipe, however, I increased the amount of flour to 2 ยฝ cups to give the dough a little bit more structure and make it sturdy. I use a giniling-style beef mixture for the filling, combining flavor and texture.
With sweet and savory meat encased in a buttery, flaky crust, these hand pies are sure to be a crowd-pleaser!
Where do Empanadas Originate from
Empanadas are a type of fried or baked pasty originating from the Galicia region of Spain and are popular in Latin American cuisine and the Philippines.
As its name which comes from the Spanish word empanar or to wrap or in bread implies, these hand pies are made by folding dough over a stuffing such as beef, chicken, cheese, boiled egg, fish, or fruit.
Making the dough
- For a buttery, flaky crust, use VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to help maintain cool temperatures.
- For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out, especially during hot weather. Work quickly so the dough doesnโt heat up. If it begins to soften, tear apart, or stick on the work surface, return it to the refrigerator to chill for about 5 minutes.
- To prevent gluten formation and toughening of the crust, handle the dough gently and do not over-manipulate.
Assembling the pies
- Drain the meat filling well and allow to cool completely, as the excess moisture and steam might tear the dough.
- Do not overstuff the dough lest the pies will break apart.
- Braiding the edges together is the traditional way of sealing empanada, but make it easier by pressing them together with the tines of a fork instead.
Quick tip
These hand pies can be baked or deep-fried. Skip the egg wash and ensure the oil temperature is at an optimal 350 F to 375 F. Too hot and the crust will brown before sufficiently cooked through; too low and the empanada will absorb much more grease.
How to make ahead
The empanadas do require multiple steps, and you can break down the process to make it easier, especially when making for a large crowd.
The beef filling can be cooked in advance and stored in the refrigerator for up to 3 days. You can also make the dough, wrap it tightly in plastic film, and keep it in the fridge for up to 3 days or place it in a resealable bag and freeze it for up to 3 months.
Storage and reheating instructions
You can prep the meat pies ahead of time and store them for future use.
- Unbaked- As fully baked pies tend to lose their flaky texture over time, it's best to store them unbaked. Arrange them in a single layer on a baking sheet, freeze them until solid, and then transfer them to airtight containers. This way, they won't stick together. Frozen empanadas will keep well for up to 3 months and can be baked straight from the freezer by adding extra minutes of baking time.
- Baked- if you have leftover baked pies, arrange them in a single layer on a baking sheet and freeze them until firm first before transferring to airtight containers or resealable bags to keep them from sticking together. When ready to serve, warm them up in the oven on low setting or reheat them in the microwave for a few seconds.
More baked goods recipes
Ingredients
For the Crust
- 8 ounces (2 sticks) butter
- 2 ยฝ cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- โ cup ice water
For the Meat Filling
- 1 tablespoon canola oil
- ยฝ small onion, peeled and chopped
- 1 clove garlic, peeled and minced
- ยฝ pound ground beef
- ยพ cup tomato sauce
- 1 small potato, peeled and diced
- 1 large carrot, peeled and diced
- ยฝ cup frozen sweet peas, thawed
- 2 tablespoons raisins
- salt and pepper to taste
For the Egg Wash
- 1 egg
- 1 tablespoon milk
- โ teaspoon salt
Instructions
- Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.
- Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
- Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
- Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours.
- Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.
- Add tomato sauce and bring to a boil.
- Add potatoes and carrots. Lower heat, cover, and simmer until meat is cooked. and vegetables are tender.ย Mixture should be saucy but not overly wet.
- Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste.
- Transfer meat filling to a bowl and allow to cool completely.
- Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and ยผ-inch thickness.
- Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.
- On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
- In a bowl, whisk together eggs, milk and salt.
- On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
- Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.ย
- Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.
Notes
- For a buttery, flaky crust, use VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to help maintain cool temperatures.
- For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out, especially during hot weather. Work quickly so the dough doesnโt heat up. If it begins to soften, tear apart, or stick on the work surface, return it to the refrigerator to chill for about 5 minutes.
- To prevent gluten formation and toughening of the crust, handle the dough gently and do not over-manipulate.
- Drain the meat filling well and allow to cool completely, as the excess moisture and steam might tear the dough.
- Do not overstuff the dough lest the pies will break apart.
- Braiding the edges together is the traditional way of sealing empanada, but make it easier but pressing them together with the tines of a fork instead.
- ย
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Winnie says
Just tried your recipe and I'm raving about it.:) I love the crust and I will not use store bought crust again when making this. It's so flaky. I did use 2 sticks minus 3 tbsp of butter and it was still good. I also added red bellpepper in the filling. Thanks so much for sharing the recipe. I can't wait to try the pandesal and macaroons recipes.:)
monique says
I love empanadas! This is the first time that I make them and boy am I glad I found your website. It came out great! not bad for my first try, I think.. I love the crust!Before, I don't really like eating the "folded side" of the crust even with my favorite empanada that I use to buy back in my hometown, because I don't like how hard it is... but with the ones I made following your recipe. I surely ate everything!! My boyfriend loved it as well, he said it was good! I am keeping your recipe for future reference. thank you so much for this! I am now a fan <3
I took some pictures .. i hope you see them , I don't have complete tools for baking yet but I am resourceful so I made it through! hahaha
Need more practice with the presentation but the taste is more important for me as of now ๐ Cheers
Lalaine says
I am so glad the empanadas were a hit with your family. Did you attach pictures? I am seeing the links on my dashboard but I cant access them. Do you mind posting them on instagram and tagging me at #kawalingpinoy? I would love to see them ๐
monique says
I just did ! Thanks a lot again Ms Lalaine ! Iโm definitely making again soooon ! Have a great day !
Rowena Rodulfa says
Hi Lalaine. My first attempt of Empanada was a success. This recipe is "for keeps" definitely. Got 3left after few hrs fr baking them. Friends are messaging me to give them some hahaha. Although it calls for 12pcs on this batch I find them fairly big. I might try n go for 15pcs the next time. From consumer point of view...unsalted butter is expensive so I use my salted butter n omit the salt on the dough recipe n egg wash recipe. From Saskatoon Canada...Thank You!
Don says
I did not like the crust recipe at all. The dough was too delicate and after baking it the crust came out too crumbly and fell apart as soon as you tried to handle and bite into it. I think it's missing egg as a binder (which I've tried and liked in other empanada recipe I made).
The filling was wonderful. It was just the crust that I had problems.
Lalaine says
Hello Don
I apologize if the dough didn't turn out as you like. The crust is really flaky and it's always best to allow the empanada to cool completely before handling. I've never experienced them falling apart though. I really don't know what could have caused that on the ones you made. The addition of eggs does make a sturdier crust, kind of bread like. I've tried this kind of crust from the ones I usually buy from the store but although delicious, I prefer a flaky variation, sort of "pie-like" in texture. Please let me know there is anything I can help you with. I really appreciate the feedback.
Mary Anne says
My first time to make empanadas and I wont ever need to look for another pastry recipe it turned out perfect. I did use my own filling though using pork mince with no raisins nor tomato sauce or paste.
Lalaine says
Hello Mary Anne
I am glad you liked the crust, a good crust is really the heart of the empanada ๐
JoRen says
I have tried to make empanadas in the past after having delicious ones from Red Ribbon. I did change the filling recipe a bit (used sweet potato instead of potato, didn't include the peas, used tomato paste instead of sauce and soy sauce instead of water, I added quite a bit of brown sugar until the combination of tomato, and soy were blended).
I used your crust recipe with a bit less cooling time overall and used a food processor to mix....absolutely delicious.
Thank you for posting this!!
Lalaine says
Hello Joren
Thank you for sharing your experience with this empanada recipe. I am very intrigued with the changes you made (the use of sweet potato especially) and I will surely try them when I make my next batch. ๐
Mhainain says
I tried your recipe last night, my first time to make empanada actually and it's a success. The crust is delicious with the correct ratio of ingredients. I made a slight changes with the fillings but it's still delicious. Thank you for this.
Lalaine says
Thank you, Mhainain. I am glad you enjoyed them, the crust really is what makes or breaks empanadas ๐
Kate says
Hi Lalaine,
Tried this recipe today and loved it! The crust is nice and buttery/ flaky.
Thanks for sharing your empanada recipe!:)
Lalaine says
I am glad you liked the recipe. Now that you have the crust down pat, you experiment with whatever fillings you like. ๐
Lollo says
Hi Lalaine,
Thank you for posting this recipe! I made my first batch and it was sooo delicious! It is how I remember my childhood empanada back in the Philippines. I'm only reviewing the filling since I used my own pie crust recipe which is half ap flour and white whole wheat ,which turned out so well. Your crust recipe seems very similar to mine and I will definitely try it and let you know.
Lalaine says
Hello Lollo
I am glad the filling worked well for you. I might experiment one day and try substituting whole wheat. Healthier option. Thanks for the feedback ๐
Ellen Peck says
Two sticks of butter is too much. My first batch went to waste:(. For my second batch, I used 1 1/4 sticks of FROZEN GRATED UNSALTED BUTTER, 1 egg, 5 tbsps iced water, 3 tbsps white sugar, 1/8 tsp of salt and 3 cups flour....came out perfect flaky and delicious.
Lalaine says
Hi Ellen
The recipe reflects the proportions that worked for me but I am glad you were able to modify it to suit your taste. I am going to try your measurements as less butter is always better. ๐ Thanks for the feedback
Jenny says
If I froze them, when I'm going to bake them do I have to defrost them or just eggwash and bake?
Thanks for the recipe!
Lalaine says
Hi Jenny
Just brush them with the egg wash and bake, no need to defrost but you might have to adjust baking time a bit.
julie says
do u have a recipe for fishball sauce like the one in P.I.thanks
Lalaine says
Hello Julie
I am sorry but I don't have a recipe for that yet. I'll be working on a fishball recipe soon and I'll make sure to let you know when I post that and the sauce. ๐
NP says
Can I make these ahead of time and freeze them? If so, do I still glaze them with the egg wash or would I wait until just before I bake them?
Lalaine says
Hi NP
Yes, you can easily freeze these for later baking. Just glaze them with the egg wash before baking. Enjoy!
Robin says
How long can I freeze them for?
Lalaine says
Hi Robin
I've never tried freezing these empanandas baked. I like to freeze them unbaked. I lay them in a single layer on a baking sheet and when they're firm, I store them in reaseable ziplock bags. In days I want to enjoy some, I just bake what I need. These way they keep for a good few weeks and I get to enjoy them hot and fresh from the oven.
Joan says
Hi!
I really want to make this empanada recipe of yours but I dont have an oven.
Is it fine to deep fry it instead, like lumping shanghai? What do you think, does it have a difference on what it will taste?
Lalaine says
I've never tried frying these empanadas but they are worth a try. Just make sure to seal the edges well so filling doesn't leak out during frying. Try to chill them for about 15 to 20 minutes prior to frying to they don't fall apart. Please let me know how it turns out ๐
Maria says
Love the empanadas ,any suggestions for a sauce to dip them in?
Michele says
I just made this recipe today for my family and brother in-laws family. It was a great hit and was right on point. Thank you!
Lalaine says
Hi Michele
I am happy to hear you and your family enjoyed the empananadas. Thank you for leaving a feedback ๐
jun angeles says
hi lalaine.
I never find in your instructions about the used of 1/3 cup ice water that is included in your ingredients.
Let me know as well if you're using white or brown sugar.
Thanks for sharing your recipe even I havent tried yet.
Lalaine says
Hi Jun
The 1/3 cup water is added to the flour mixture. Please see the steps on how to make the crust. It's white sugar. Thanks. ๐
New cook says
There is no mention of the flour in the first two steps. Step 1 says to whisk the eggs, milk, and salt. Step 2 says to "divide dough." I think step 1 should include the flour. Is that right? I'm not good with pastry so really need the step-by-step approach.
Lalaine says
Hi, New cook
The first step of whisking egg, milk and salt was for the egg wash only. The second step is assuming that you already made your crust and the steps are under the crust instructions. I do see how the many steps can be confusing so I clarified the recipe. Hope this helps.
Thanks