Golden & Flaky Spicy Beef Empanadas
There’s something universally irresistible about a golden, flaky pastry pocket, especially when it’s hiding a treasure of a filling.
Today, we’re diving hands-first into making the most incredible spicy beef empanadas. These aren’t just any hand pies; they are a flavor-packed experience.
We’re going to create a buttery, tender dough from scratch that bakes up beautifully crisp and flaky. Inside, we’ll pack a rich, savory ground beef filling that’s humming with a smoky heat from chipotle peppers and a classic blend of warm spices.
Each empanada is a self-contained, perfect parcel of food—ideal for a party, a fun dinner, or a grab-and-go lunch.
The process of making empanadas—from mixing the dough to crimping the edges—is a fun and rewarding kitchen project. So, let’s get our hands a little floury and create something truly special.
Quick Recipe Snapshot
Here’s a quick look at the timeline for making these golden, savory pastries.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 45 minutes (plus dough chilling) | 45 minutes | 1.5 hours (+ chilling) | 12-16 empanadas | Intermediate | Spicy |
Ingredients
A perfect empanada is a marriage of a great dough and a spectacular filling.
For the Flaky Empanada Dough:
- All-Purpose Flour – The structural base of our dough.
- 6-8 empanadas: 1 ½ cups
- 12-16 empanadas: 3 cups
- Unsalted Butter – It must be very cold and cubed. This is the secret to a flaky crust.
- 6-8 empanadas: ½ cup (1 stick)
- 12-16 empanadas: 1 cup (2 sticks)
- Egg – To enrich the dough.
- Servings: 1 large
- Ice Water – Just enough to bring the dough together.
- Servings: 4-6 tbsp
- Salt & Sugar – For flavor.
- Salt: 1 tsp
- Sugar: 1 tsp
For the Spicy Beef Filling (Picadillo):
- Ground Beef – A lean 90/10 blend is ideal to prevent a greasy filling.
- 6-8 empanadas: ¾ lb
- 12-16 empanadas: 1.5 lbs
- Aromatics – The savory foundation.
- Onion: 1 medium, finely chopped
- Garlic: 3-4 cloves, minced
- Spice Blend – For a smoky, complex heat.
- Chipotle Chili Powder: 1-2 tsp (or 1-2 minced chipotles in adobo)
- Smoked Paprika: 2 tsp
- Cumin: 2 tsp
- Dried Oregano: 1 tsp
- Sauce & Flavor
- Tomato Sauce: ½ cup
- Beef Broth: ¼ cup
- Apple Cider Vinegar: 1 tbsp
Spice Profile Breakdown
The spice in this filling is a warm, smoky heat designed to complement the savory beef.
| Spice | Flavor Role | Optional Substitution |
|---|---|---|
| Chipotle Chili Powder | Provides the primary smoky, smoldering heat and a deep, earthy flavor. | Ancho chili powder for a milder, fruitier heat, plus a pinch of cayenne. |
| Smoked Paprika | Enhances the smokiness of the chipotle and adds a vibrant red color. | Sweet paprika will work, but you will lose the smoky dimension. |
| Cumin | Adds a warm, nutty, and slightly bitter note that is essential for the picadillo flavor. | Coriander can be used for a lighter, more citrusy note. |
| Oregano | Imparts a robust, peppery, and slightly bitter herbal note that balances the richness. | Mexican oregano is a great choice if you have it. |
Essential Tools
Making empanadas from scratch is a rewarding process with these tools.
- Food processor (optional, for dough)
- Large skillet
- Rolling pin
- 5 to 6-inch round cookie cutter or a small bowl
- Baking sheets
- Pastry brush
Cooking Instructions
Follow these steps for a perfect batch of homemade spicy beef empanadas.
Step 1: Create the Flaky Dough
The secret to flaky pastry is keeping everything cold. You can make the dough in a food processor or by hand. In a food processor, pulse the flour, salt, and sugar. Add the cold, cubed butter and pulse 8-10 times until the butter is the size of small peas. In a small bowl, whisk the egg and 4 tablespoons of ice water. Drizzle this into the processor and pulse just until the dough starts to come together in large clumps. Do not overmix. Turn the dough out onto a floured surface, gently form it into a disk, wrap it in plastic, and let it rest in the refrigerator for at least one hour.
Step 2: Build the Fiery Beef Filling
While the dough chills, make the filling. In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Once it’s cooked through, drain it in a colander to remove every bit of excess fat. A greasy filling is the enemy of a crisp empanada! Return the skillet to the heat, add a touch of oil, and sauté the chopped onion for 5-7 minutes until soft. Stir in the garlic and all the spices: chipotle powder, smoked paprika, cumin, and oregano. Toast for one minute until fragrant.
Step 3: Simmer and Cool Completely
Return the drained beef to the skillet. Stir in the tomato sauce, beef broth, and apple cider vinegar. Bring the mixture to a simmer and let it cook, stirring occasionally, for 10-15 minutes. The liquid should reduce until you have a thick, saucy filling that isn’t watery. Season with salt and pepper to taste. Now for the most important step: transfer the filling to a baking sheet, spread it out, and let it cool completely to room temperature. You can even pop it in the fridge to speed this up. A hot filling will melt your beautiful, buttery dough.
Step 4: Assemble the Empanadas
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll your chilled dough out to about ⅛-inch thickness. Use a 5-inch round cutter to cut out your empanada discs. Place about 2-3 tablespoons of the cooled beef filling onto one half of a disc, leaving a ½-inch border. Lightly brush the edges of the dough with water. Fold the other half of the dough over the filling to create a half-moon shape.
Step 5: Crimp and Bake to Golden Perfection
Press the edges of the empanada together firmly to seal. To create the classic decorative edge, you can press down with the tines of a fork or create a rope-like pattern by repeatedly folding a small piece of the edge over itself (a repulgue). Place the assembled empanadas on the prepared baking sheet. In a small bowl, beat an egg with a tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash for a beautiful, golden sheen. Cut a small slit in the top of each empanada to allow steam to escape. Bake for 20-25 minutes, or until the pastry is a deep golden-brown and wonderfully puffed.
Recipe Variations
This classic recipe can be easily adapted to your tastes.
- Make them Cheesy: Add a tablespoon of shredded sharp cheddar or Monterey Jack cheese on top of the beef filling before sealing the empanadas.
- A Touch of Sweetness: For a more traditional picadillo flavor, add ¼ cup of finely chopped green olives and 2 tablespoons of raisins to the filling along with the tomato sauce.
- Fried Empanadas: Instead of baking, you can fry the empanadas. Heat 2-3 inches of neutral oil to 350°F (175°C) and fry them in batches for 2-3 minutes per side, until golden-brown and bubbly.
Serving Suggestions
These spicy empanadas are fantastic on their own, but a cool, fresh sauce takes them over the top.
- Cilantro-Lime Crema: A cooling and tangy sauce made by blending sour cream or Greek yogurt with fresh cilantro, lime juice, and a pinch of salt.
- Chimichurri Sauce: An Argentinian sauce made from fresh parsley, oregano, garlic, olive oil, and vinegar that provides a bright, herbaceous contrast.
- Simple Side Salad: A light salad of mixed greens, cherry tomatoes, and a citrusy vinaigrette makes for a perfect, simple pairing.
Storage & Reheating Tips
Empanadas are perfect for making ahead and enjoying later.
- Storage: Store cooked and cooled empanadas in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to revive the crispy crust is in an oven or air fryer. Reheat at 375°F (190°C) for 8-10 minutes until hot and re-crisped.
- Freezing: You can freeze empanadas either baked or unbaked. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake unbaked empanadas from frozen, adding about 10-15 minutes to the cooking time.
Common Mistakes & Fixes
Here are some tips to help you avoid common empanada-making issues.
| Mistake | Fix |
|---|---|
| My empanada dough is tough. | You likely over-worked the dough after adding the liquid, which develops too much gluten. Mix just until it comes together. Also, make sure your butter is very cold. |
| The bottoms are soggy. | Your filling was too wet or you didn’t cool it completely. Make sure to reduce the filling until it’s thick, and always let it cool to room temperature before assembling. |
| My empanadas leaked while baking. | This is usually caused by overfilling or not getting a good seal. Use a modest amount of filling and press the edges together firmly. Brushing the edge with water helps create a stronger bond. |
| The filling is greasy. | It is absolutely essential to drain the ground beef thoroughly after browning it. Using a leaner ground beef (90/10) also makes a big difference. |
| My baked empanadas look pale. | Don’t skip the egg wash! It’s the secret to that beautiful, shiny, deep golden-brown finish. An oven that is properly preheated also ensures good color. |
FAQs
Here are answers to a few more questions you might have.
Can I use store-bought pie crust or pizza dough?
You can, and it’s a great time-saver! Store-bought pie crust will give you a very flaky result. Puff pastry is another delicious option. Pizza dough will result in a chewier, more bread-like empanada. You can also find pre-made empanada discs in the freezer section of many grocery stores.
What’s the difference between baked and fried empanadas?
Baked empanadas, like this recipe, are made with a buttery, pastry-like dough and are generally flakier. Fried empanadas are often made with a different, more durable dough and result in a bubbly, crispy, and slightly chewy crust. Both are delicious!
How do I get a perfect seal on my empanadas?
The key is to not have any filling on the ½-inch border of your dough. A little water brushed on the edge acts like glue. After pressing the edges together firmly with your fingers, go over them with the tines of a fork to ensure a tight seal before baking.
Let’s Get Folding!
You are now fully equipped to make a batch of incredible spicy beef empanadas that will disappear in a flash. The process is so much fun, and the result is a perfectly portable package of savory, spicy goodness. I hope you enjoy making them as much as you’ll enjoy eating them. Let me know how your empanada adventure turns out in the comments!
