I’ll be honest, I haven’t personally made this exact version before, but I’ve gone deep into what makes a really good ground beef empanadas recipe and added a twist that just feels right for a home kitchen.
You know that smell of sizzling minced meat and spices? Yeah, that. This recipe leans into bold flavor while keeping things simple enough for a beginner.
Think somewhere between an authentic beef empanadas recipe and a cozy, slightly imperfect homemade version.
If you love beef, flaky pastry, and filling snacks, you’re going to enjoy this ride.
Ingredients Needed To Make Ground Beef Empanadas
For the Dough:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup cold butter (cubed)
- 1 egg
- ⅓ cup cold water
For the Beef Filling:
- 250g ground beef (minced meat)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 small potato (tiny cubes)
- 2 tbsp oil
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp black pepper
- Salt to taste
- 2 tbsp tomato paste
- A handful of chopped coriander
- Optional: green olives or raisins (gives that latin empanadas vibe)
Instructions To Make Ground Beef Empanadas (Recipe)
Step 1: Make the Dough
Start with flour and salt in a bowl. Toss in cold butter. Use your fingers and rub it in. It should look crumbly, almost like wet sand… kinda messy but that’s okay.
Now add the egg. Mix lightly. Pour in cold water slowly. Don’t dump it all at once, trust me.
Bring it together into a dough. It shouldn’t be sticky, but not dry either. Wrap it and chill for 30 minutes. Why chill? It helps the dough behave better later… pastry needs patience, even if we dont.
Step 2: Cook the Beef Filling
Heat oil in a pan. Add onions. Let them soften. Not brown, just soft.
Throw in garlic. Stir. Now the ground beef goes in. Break it apart with a spoon. Keep going till it’s no longer pink. This part smells amazing, doesn’t it?
Add potato cubes. Yes, small ones. They cook faster.
Now spices: paprika, cumin, pepper, salt. Stir it all. Add tomato paste. Mix well.
Cook for about 8 to 10 minutes. The filling should be thick, not watery. If it looks too wet, cook a bit longer. Nobody likes soggy empanadas.
Turn off heat. Add coriander. Let it cool completely. Don’t skip cooling… hot filling ruins the dough.
Step 3: Roll the Dough
Take chilled dough out. Roll it on a floured surface. Not too thin, not too thick… about 2 to 3 mm is good.
Use a bowl or cutter to make circles. Around 4–5 inches wide. Don’t stress about perfect circles. Mine never are.
Stack them lightly. Cover with cloth so they don’t dry out.
Step 4: Fill the Empanadas
Take one dough circle. Place a spoon of beef empanada filling in the center. Not too much… or it will burst. Been there, done that.
Fold it into a half-moon shape. Press edges.
Now crimp with a fork or twist edges by hand. This part can look ugly and still taste amazing, so don’t overthink it.
Step 5: Seal and Prep for Cooking
Line them up on a tray. Brush with egg wash if you want that golden look.
Some people skip this step. But honestly, it makes them look so much better.
At this point, you can bake or fry. Your choice. Both work.
Step 6: Cook the Empanadas
Option 1: Bake
Preheat oven to 180°C. Bake for 20–25 minutes till golden brown.
Option 2: Fry
Heat oil. Fry till crispy and golden. Turn carefully.
Honestly? Fried tastes richer. Baked feels lighter. You pick your mood.
Take them out. Let them cool slightly. Don’t bite immediately… it’s lava inside.
Final Thoughts
Here’s something I’ve learned digging into recipes like this.
A ground beef empanadas recipe isn’t just about following steps… it’s about balance. Texture matters. Moist filling, but not wet.
Soft dough, but not fragile. And flavor? That comes from layering, not dumping spices randomly.
This version leans slightly toward a Mexican beef empanadas recipe style, but you’ll notice hints of empanadas recipe Cuban influence too.
Funny how food travels like that. If something feels off when you make it, adjust. Cooking isn’t strict, it’s flexible. And honestly, imperfect empanadas often taste the best.
