Empanadas are one of the most beloved finger foods across Latin America and they are a lot easier to make at home than you might think. This recipe starts with a tender, buttery dough that comes together quickly and is absolutely foolproof. It wraps around my favourite filling: a savory picadillo of ground beef, onions, peppers, and spices. This baked version delivers all the flavor of traditional fried empanadas with less fuss and mess, and comes with all the tips you need to prep ahead, including freezing for later.
Empanadas Are Good For The Soul
No one can convince me there is anything better than a golden brown, hot empanada washed down with a crisp glass of wine, or a favorite cocktail. There are countless variations of empanadas across Latin America, a legacy we can trace back to Spain. The ones I grew up with were the Dominican fried version, also known as pastelitos. Nothing made me happier than hearing my mom was hosting, because it meant endless trays of my favorite savory empanadas were on the way.
This beef empanada recipe is inspired by that nostalgia, with a picadillo-style filling made from ground beef, wrapped in a tender, buttery homemade dough. My family goes crazy over these empanadas, and so do I. They are the most requested food in my household for game days, birthday celebrations, or any family gathering.
I prefer to bake these empanadas instead of frying them, which keeps them a little lighter while still delivering an irresistibly tender, flaky crust.
Whether you’re looking for a crowd-pleasing appetizer or a fun dinner idea, these homemade beef empanadas are always a hit. Rich, savory, and deeply satisfying, they disappear fast.
Testing For The Best Empanada Dough
In my book, an excellent empanada needs two things: a juicy, flavorful filling and, perhaps more importantly, a dough that’s tender yet sturdy enough to hold everything together. This beef empanada recipe delivers on both.
While store-bought empanada discs are certainly convenient, making the dough from scratch truly elevates these empanadas into something special.
If homemade dough sounds intimidating, hear me out. I don’t love baking, and I’ll be the first to admit that making a perfect pie crust is not my strong suit. Empanada dough, however, is far more forgiving and incredibly easy to work with. Unlike pie dough where flakier is better and overworking is a real concern, empanada dough is meant to be supple and sturdy, which makes it much easier to roll, fill, and seal.
After testing so many different ways to make empanada dough, I have landed on a recipe that works flawlessly. It leans more towards an Argentinian or Chilean dough because we use room temperature fat and water. Using room temperature ingredients means there’s no need to stress about the butter warming up or overhandling the dough.
This dough comes together quickly in a food processor (though mixing by hand works too) using just flour, butter, salt, egg, and water. You can even roll out the empanada discs a day in advance, or freeze them for up to two months, making this recipe as practical as it is delicious.
About The Beef Empanada Filling
When I make empanadas at home, I use a classic beef filling which seems to be everyone’s favorite. That said, what’s considered “classic” can vary widely across Latin America, where savory beef empanada fillings differ from country to country and even region to region.
In my picadillo-style filling, I include manzanilla olives, but the beauty of empanadas is how endlessly adaptable they are. You can swap in black olives (or leave them out altogether), add raisins if you love that sweet-savory contrast, or fold in chopped hard-boiled eggs, as they do in Argentina. You get the idea.
And if beef isn’t your thing, chicken, vegetable, or cheese fillings are all wonderful options too.
How To Make Empanada Dough
Here’s a step-by-step guide to make this easy empanada dough. The complete instructions can be found in the recipe card below.
Make the dough. Add the flour and salt to the bowl of food processor. Pulse a few times to combine. Add the butter and pulse just until butter is crumbly. Add the egg and water and pulse a few times until the dough starts forming a ball. Do not over-mix.
Divide the dough. transfer the dough onto a clean surface and shape into a smooth ball. Divide the dough in half and flatten slightly into two round discs. Wrap each half in plastic and refrigerate for at least 30 minutes or up to 24 hours.
How To Make Beef Empanada Filling
You can use any ground beef filling you’d like for your empanadas. I am partial to a picadillo-style filling but I make it a little less saucy than my traditional picadillo recipe.
Sauté the vegetables. In a large skillet, sauté the onion, peppers until very soft. Stir in the garlic, tomato paste, oregano, cumin, paprika, bay leaves, salt and pepper. Cook for another minute, or so.
Brown the meat. Add the ground beef and cook, breaking up the chunks, until browned and no longer pink, about 5 minutes.
Add remaining ingredients and simmer. Pour in wine (if using) and water and bring the mixture to a low boil. Simmer the picadillo, covered, for 20 – 25 minutes, stirring occasionally. Uncover the pan, remove the bay leaves and add the olives. Cook, uncovered, until the meat has absorbed most of the juices, about 5 minutes. transfer to a baking dish to cool completely (If possible, place in refrigerator until chilled).
How To Assemble And Seal Empanadas
This is a A quick Step-by Step guide for assembling the empanadas. The complete instructions can be found in the recipe card below.
- Roll the dough – On a lightly floured surface, work with one half of the dough at a time. Use a rolling pin to roll out dough evenly to roughly 1/8-inch thick. To cut out the empanada rounds, use a 5 or 6-inch round cutter, a small plate, or any circular template you have on hand.
- Add the filling – Spoon 2 generous tablespoons of cooled beef picadillo into the center of each circle.
- Brush edges – Lightly moisten dough edges with water or egg wash to help seal.
- Fold & shape – Fold dough over the filling to create a half-moon.
- Seal edges – Press edges with a fork or pleat them to lock in the filling.
- Bake – Place on a parchment-lined baking sheet, brush tops with egg wash, and bake until golden and crisp.
Tips for Working With Empanada Dough
- Allow the filling cool completely. Always allow the beef picadillo filling to cool before assembling your empanadas. Warm filling can soften the dough, making it harder to handle and more likely to tear.
- Resist the urge to overfill. Too much filling can cause the empanadas to burst as they bake. For best results, portion the filling ahead of time so each empanada gets an even amount.
- Seal them well. A tight seal keeps the filling neatly inside and makes the empanadas easier to eat. You can fold and pleat the edges, roll them over, or simply press with the tines of a fork—just be sure the edges are securely closed.
- Keep the dough covered while you work. Empanada dough can dry out quickly. Keep unused dough and rolled discs covered with a clean kitchen towel or plastic wrap while assembling.
- Roll the dough thin, but not too thin. Fried empanadas should be rolled out really thin so they fry up light and quick. However, for a baked empanada I like to keep the dough a little thicker so the filling has time to heat up before the dough finishes baking.
- Brush with egg wash for a golden finish. Brushing the empanadas with egg wash before baking gives them a beautiful golden color and a lightly crisp exterior.
How to Make Empanadas Ahead
You can absolutely prepare the components ahead and assemble a day later:
- Wrap the two dough discs tightly with plastic and refrigerate for up to 2 days.
- Make the filling and refrigerate for up to 3 days.
- Assembled and unbaked empanadas can be refrigerated, covered, for up to 24 hours (do not brush with egg wash until ready to bake).
To freeze ahead:
- Assemble the empanadas but don’t brush with the egg wash.
- Arrange them on a baking sheet so they aren’t touching and freeze until firm, about 2 hours.
- Once solid, wrap each empanada in plastic wrap and store in a freezer-safe bag or container.
To bake from frozen:
Brush the tops with egg wash and bake in a preheated 400°F oven until golden brown and heated through, about 40–50 minutes.
How to Store and Reheat Empanadas
- Baked empanadas: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through and crisp. Microwaving works in a pinch but will soften the crust.
- Unbaked frozen empanadas: Can be stored for up to 3 months in a freezer-safe bag or container.
How To Serve Empanadas
Empanadas are delicious served warm or at room temperature. Our favorite way to enjoy them is as an appetizer or snack. I typically serve my empanadas with a salsa for dipping or just hot sauce straight of the bottle.
We also love them as a main dish in which case I plan on about two empanadas per person. Our family absolutely loves these empanadas with a side of white rice topped with black beans, or this delicious Arroz con Gandules. If I’m craving a full Dominican meal, I will also make sweet plantains to go alongside.
Here’s a few more side dishes we enjoy with empanadas:
- cilantro-lime rice
- One-pot Rice and Beans
- Curtido (Salvadoran Slaw)
- A simple green salad
- Grilled Corn Salad
Let Me Know Your Thoughts
If you gave this Baked Beef Empanadas recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Baked Beef Empanadas (With Homemade Dough)
Ingredients
For the Dough
- 3 cups (360g) all-purpose flour
- ½ teaspoon salt
- 1 1/2 stick (170g) room temperature butter (see notes)
- 1 large egg
- ⅓ cup room temperature water
For the Filling
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion finely chopped (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 3 garlic cloves minced
- 1 small red bell pepper finely chopped (about 1 cup)
- 1/2 green bell pepper finely chopped (about 3/4 cup)
- 2 pounds lean ground beef
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1/2 cup dry white wine (optional)
- 1/2 cup chicken broth (or water)
- 1/2 cup pimento-stuffed olives, thinly sliced
Egg Wash
- 1 egg
- 2 Tabelspoons water
Instructions
For The Dough
- Add the flour and salt to the bowl of food processor. Pulse a few times to combine. Add the butter and pulse 5 or 8 times just until butter is crumbly. Add the egg and water and process until the dough starts forming a ball, about 15 seconds. Do not over-mix. If the dough seems a little dry, add a few tablespoons more water.
- Transfer the dough onto a lightly floured surface and shape into a smooth ball. Divide the dough in half and flatten slightly into two round discs. Wrap each half in plastic and refrigerate for at least 30 minutes or up to 24 hours.
For The Filling
- In a large skillet, heat the oil over medium heat. Add the onion and season with a pinch of salt. Cook, stirring occasionally, until very soft, about 6-7 minutes. Stir in the red pepper, green pepper and garlic and cook for 3 minutes.
- Add the ground beef and cook, breaking up the chunks, until lightly browned and no longer pink, about 5 minutes. Stir in the tomato paste, oregano, cumin, bay leaves, 1 teaspoon salt and 1/4 teaspoon pepper. Cook for another minute, or so.
- Pour in wine (if using) and chicken broth, stir, and bring the mixture to a simmer. Cover, and cook over medium-low heat for 20 minutes, stirring occasionally. Uncover the pan, remove the bay leaves and add the olives. Cook, uncovered, until the meat has absorbed most of the juices, about 5 minutes. Taste for seasoning and add a pinch more salt and/or spices, if needed.
- Transfer beef mixture to a baking dish to cool completely (if possible, place in refrigerator until chilled).
To Assemble
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Lightly flour a work surface. Working with one half of the dough at a time, use a rolling pin to roll out dough evenly to roughly 1/8-inch thick. To cut out the empanada rounds, use a 5 or 6-inch round cutter, a small plate, or any circular template you have on hand. Reroll the scraps of dough left behind to cut out more circles. Repeat with the remaining half of the dough. (You can also roll out individual balls—simply cut out small pieces that way about 2.2 ounces each.)
- Place 2 generous tablespoons of the cooled beef filling in the center of each dough circle. Be careful not to overfill or the empanadas will not seal properly.
- To ensure the empanada seals well, use your finger tip to moisten outer edge of each round with water. Carefully fold the dough over the filling to form a half-moon shape. Gently press the edges together.
- Crimp the sealed edges of the empanada with the tines of a fork or pleat them for a more Argentian-classic look.
- Place the empanadas on prepared baking sheet. In a small bowl, lightly beat the egg and water. Brush the tops lightly with egg wash and bake until golden, about 20 – 25 minutes. Let cool 5 to 10 minutes before serving. Serve as is or with a dipping sauce such as salsa, aioli, or guacamole.
Notes
- Butter: If your butter is cold, you can soften it for about 20 seconds on power level 2. Even if it melts a little, that’s ok.
- TIPS:
- Let the filling cool completely. Always allow the beef picadillo filling to cool before assembling your empanadas. Warm filling can soften the dough, making it harder to handle and more likely to tear.
- Resist the urge to overfill. Too much filling can cause the empanadas to burst as they bake. For best results, portion the filling ahead of time so each empanada gets an even amount.
- Seal them well. A tight seal keeps the filling neatly inside and makes the empanadas easier to eat. You can fold and pleat the edges, roll them over, or simply press with the tines of a fork—just be sure the edges are securely closed.
- Keep the dough covered while you work. Empanada dough can dry out quickly. Keep unused dough and rolled discs covered with a clean kitchen towel or plastic wrap while assembling.
- Roll the dough thin, but not too thin. Aim for a thin, even dough that’s sturdy enough to hold the filling without tearing. This ensures a tender bite without overpowering the filling.
- Brush with egg wash for a golden finish. Brushing the empanadas with egg wash before baking gives them a beautiful golden color and a lightly crisp exterior.
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