Golden, flaky, and packed with rich flavor, beef empanadas are the ultimate savory hand pie you didn’t know you needed. Each bite wraps buttery pastry around a bold, juicy filling.
Whether served as an appetizer or a satisfying main, these South American-inspired pockets promise satisfaction with every crunch. Their spicy beef-chorizo core delivers depth and comfort in equal measure.
Inside the Dough and Filling of These Beef Empanadas
- Ground Beef – The hearty backbone of the filling, bringing juicy richness and depth.
- Chorizo – Adds smoky heat and a boost of umami, transforming the flavor profile completely.
- Potato – Offers a tender bite and natural creaminess that balances the bold spices.
- Hard-Boiled Eggs – A traditional touch that adds texture and subtle richness.
- Green Olives – Bring a salty, briny punch that cuts through the richness of the meat.
- Paprika, Cumin & Oregano – These spices deepen the aroma and infuse each bite with classic South American warmth.
- Homemade Pastry – Buttery, crumbly, and made to crisp up beautifully around the filling.
Wrapping It All Together: How to Make Beef Empanadas
Start by blending chorizo into a paste and sautéing it with garlic and onion until aromatic. Stir in ground beef and tomato paste, followed by the remaining seasonings, passata, broth, and potatoes. Let the mixture simmer down to a thick, luscious filling before stirring in green onions.
While the filling cools, prepare the shortcrust pastry in a food processor until just combined. Chill the dough, then roll it out and cut into rounds. Spoon in the cooled filling, add chopped eggs and olives, then fold, seal, and crimp the edges. Brush with egg yolk for a deep golden finish, and bake until golden and crisp.
Serve hot with your favorite dipping sauce—tangy, spicy, or creamy, the choice is yours.
Bake Like a Pro: Tips & Flavor Twists
For the crispiest pastry, make sure your dough stays cold until baking time. If using store-bought pastry, puff pastry will give you a flakier finish, while shortcrust will be more traditional.
Feel free to customize the filling—swap beef for shredded chicken or black beans for a vegetarian spin. Add a handful of shredded cheese for a gooey surprise. Want it spicier? Increase the cayenne or stir in finely chopped jalapeños.
Using the food processor for both dough and chorizo is not just convenient—it creates the perfect texture. Don’t skip the cooling time for the filling; it makes assembly much easier and keeps the pastry from getting soggy.
Storing, Freezing & Reheating Empanadas
Empanadas store beautifully, making them a great make-ahead treat. Once baked, let them cool completely before storing in an airtight container in the fridge for up to 4 days.
To freeze, arrange unbaked empanadas in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 5–7 minutes to the cook time.
To reheat, pop them in the oven at 350°F (175°C) for 10–12 minutes until crisp and heated through. Skip the microwave—it softens the crust.
Beef Empanadas
Ingredients
Empanada Shortcrust Pastry:
- 1 tsp kosher or cooking salt
- 1 egg yolk
- 2 1/2 cups all-purpose/plain flour
- 175 g 12 tbsp unsalted butter, cold and diced into 1 cm cubes
- 1/2 cup whole milk warmed slightly
Empanada Filling:
- 2 tsp tomato paste
- 300 g 10 oz ground beef
- 3/4 cup low-sodium chicken broth
- 1 garlic clove finely minced
- 120 g 4 oz chorizo
- 1/2 onion finely diced
- 1/3 cup finely sliced green onions
- 150 g 5 oz potato, peeled and cubed (approx. 8mm pieces)
- 1/2 tsp each of ground cumin dried oregano, and paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher or cooking salt
- 1 tbsp olive oil
- 1 tsp fresh thyme finely chopped
- 1/2 cup tomato passata or substitute with crushed tomatoes or tomato sauce
Other:
- 1/4 cup chopped green olives
- 2 hard-boiled eggs peeled and chopped
- 2 eggs separated; yolks whisked for brushing, whites for sealing
Dipping Sauces:
- Empanada sauce
- Optional: ketchup spicy ketchup (ketchup + sriracha), pink sauce, taco sauce, or salsa
Instructions
Empanada Filling:
- Roughly chop the chorizo and process it into a paste using a stick blender. In a large non-stick skillet over high heat, warm the olive oil and sauté the onion and garlic for two minutes. Add the chorizo and cook for another two minutes. Stir in the ground beef and continue cooking until no pink remains. Incorporate the tomato paste and cook for one minute before adding the broth, passata, potato, thyme, oregano, cumin, paprika, cayenne, and salt. Simmer gently for 15 minutes until the potatoes are cooked and the mixture is juicy but not overly liquid. Stir in green onions, then transfer to a bowl and cool completely (approximately two hours).
Empanada Shortcrust Pastry:
- Whisk the warm milk and egg yolk in a jug. In a food processor, pulse the flour, salt, and butter until the mixture resembles coarse crumbs, with no pieces larger than a pea. Add the milk-egg mixture and process briefly until a dough forms. Transfer to a floured surface and shape into a 20 cm log. Divide in half, form each into a 2 cm thick disc, wrap in cling film, and chill for 30 minutes or overnight. On a floured surface, roll out one disc to 3 mm thickness and cut out 15 cm circles, storing them layered with paper and covered in the refrigerator.
Assembly and Baking:
- Preheat the oven to 220°C (425°F) or 200°C fan-forced. Spoon about 3 tablespoons (55g) of cold, pliable filling onto the upper half of a pastry circle. Flatten slightly into a half-moon shape, maintaining a 1.5 cm border. Add chopped olives and egg pieces. Brush the border with egg white, fold over, press to seal, and remove any trapped air. Crimp edges as desired or leave plain. Arrange on two baking trays, brush with egg yolk, and bake for 20 minutes or until golden and crisp.
- Serve hot with your choice of dipping sauce.