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
Candice says
Hi, can I use food processor to make the crust? Iโm a bit hesistant on using it because it might overwork the dough. Thoughts?
Lalaine says
Hi Candice,
Yes, you can use the food processor. Just pulse for a few seconds until mixture resembles small peas.
Beth Leyson says
Hi Lalaine! I've been a fan for 2 years now and so far it never fails me. I'm so happy that I found your website
it's my first time to try baking and your beef empanada was the first and for me and my husband it was perfect, especially the crust. Thanks for sharing and looking forward on trying more of your recipes. God bless
Lalaine says
Thank you for your continued support; I really appreciate it. I am glad the hubby enjoyed the pies ๐
Aileen says
Hi Lalaine
Can I use lard in replacement of the butter? Will it be the same amount?
Lalaine says
Hello Aileen,
Yes, you can use lard in place of the butter. I suggest using the same amount.
Diana says
I made these today for Thanksgiving and it was a hit even though I forgot to add the sugar in the crust! Ha ha!
Thank you for all of your wonderful and easy to follow recipes. Hope you are having a wonderful Thanksgiving! God bless!
olive says
Hi, Lalaine! I keep coming back to check your website when I need recipes. Your instructions are all clear and your recipes are super. I've been wanting to try these empanadas but have not had the courage yet due to previous failed attempts in trying to make a "fried empanada with spiral dough". Twice I tried and thrice I failed - if you know what I mean. Sad. Anyway I will try your baked beef empanadas- they are much healthier than the "fried" version but I'm sure it will be as delish if not more. Wish me luck.
Lalaine says
Let me know how they turn out ๐
Vivien Solis says
Thank you so much for sharing this recipe.. it's ๐ perfect.we love it so much.I made it perfectlyโค๏ธโค๏ธโค๏ธ
Lalaine says
Yay! I am so glad you enjoyed them ๐
Kaye says
Hi Lalaine. I'm a avid fan of yours and I always check for new recipes to try at home.
I Just have a question regarding the crust of empanada.
Would you be able to tell what adding an egg to the mix flour will do? Will it make the crust flakier or it's just for adding flavor to it? Thanks in advance..
Lalaine says
Hi Kaye,
Thank you so much, I am glad you find the recipes here helpful. ๐
Unfortunately, I haven't tried empanada dough with eggs but it's on my to do list. The egg will make the dough more pliable and easier to roll out. It might have an impact on texture as it makes the dough more compact. Hope this helps.
Vivien Solis says
Thanks my empanadas was so goodโค๏ธโค๏ธโค๏ธ Love it so much esp. my hubby.
Venia says
I followed it to every detail and 15 minutes later, the empanadas were already burned at the bottom! I'm not happy with this recipe.
Lalaine says
Hello Venia,
I am sorry the recipe didn't work for you. I know the frustration of wasting ingredients and time but please understand that there are many factors that could negate results such as the temperature of your oven. Oven controls sometimes don't work properly that's why I recommend an oven thermometer for more accurate heat. I know this empanada recipe works and as you can see from the comments below, readers who have tried the recipe have had successful results.
Venia says
I tried it again but made the temperature 325 F the second time and it worked. It wasn't burned or undercooked.
Gee says
Hey. Question. Please.
I didn't exactly follow the recipe for the dough since i was just experimenting. I used 1 1/2 cup flour and 1 stick of butter, 4-5 tbsp of iced cold water. Oven temp. Was 375ยฐ but my crust did not brown at all. It was cooked but not brown, it was a white dough still. I know you're probably not an expert on baking but it would be great if you know the answer. Thank you. Btw, i love you website. Very helpful for beginners ljke me
Lalaine says
Hello Gee,
Did you brush the dough with egg wash before baking? That will help the crust brown.
Pipz says
Hi!
It's Christmas and had no idea what to cook. It's my first time to cook empanadas as I was trying to impress my boyfriend that I can really cook. ๐
So, I came to youtube and found this. It turned out that my empanadas was really yummy! Yehey!
Thank youuuuu, it was indeed a big help!
Merry Christmas!!!!!
Ruby Jean says
Grabe sarap ng empanada mo tinanggal ko lng ung raisins tsaka tomato sauce.thanks for posting di ako ngkamali ng sinunod
Lalaine says
Thank you, Ruby. I am glad you enjoyed the recipe ๐
Ardie says
Hello! I have been reading your article for weeks already.And nag crave ako talaga!hahaha,Naghahanap kasi ako ng mg pwede kong ibenta sa office for extra income and I think,I will consider this one.Thank you so much!
Lalaine says
Good luck, Ardie, sa business venture ๐
Fritz says
Hi! Can I let the dough chill overnight? ?
Edz says
Hi Lalaine!
I wanna serve these to our gunsts tomorrow. Can I prepare these today and then just bake tomorrow? Thanks for all wonderful recipes and inspirations!
Lalaine says
Hi Edz
Yes, you can make these ahead of time. Arrange them in a single layer on a baking sheet, cover with film and refirgerate.
Beth says
Hello!
What kind of ready-made dough can I buy from store if I don't have time to make it?
Thanks!
Lalaine says
Hi Beth
You can maybe try the Pillsbury ready pie crust? They come in tubes and all you have to do is roll them out and cut into round shapes. You can find them along with refrigerated biscuits at the dairy section of most grocery stores. I believe I've seen them at Walmart.
Anna Shelton says
This is first empanada recipe I've seen that wasn't spicy. A lot of us can't have the spicy stuff. I will try without the raisins it just seems like an odd item to be in there, I may try both ways if I'm successful at my first attempt. Thanks I will rate with stars after I try.
Grace says
Hi! Can i skip the peas and raisins? ๐
Lalaine says
Yes, you can ๐
Grace says
And also, do you have pork filling recipe? ๐
Lalaine says
No, but you can just substitute ground pork for the beef. I am sure it will be just as delicious.
Grace says
One more thing, I'm planning to make my crust/dough the day before, do I need to put it in the freezer or is it okay to just let it chill in the ref? Sorry I have many questions.
Lalaine says
Hello Grace
No problem, I am here to help.
No need to chill if you are are going to keep it in the fridge overnight.