These beef empanadas pair a flaky butter pastry with a smoky filling of ground beef, chorizo, potato, olives, and hard boiled egg. Every golden half moon bakes in the oven instead of the fryer, which keeps the crust light.
The recipe makes 10 empanadas and takes about 90 minutes, most of it hands off while the dough chills and the pastries bake. Make a batch for a gathering, a game day spread, or a freezer stash for busy weeks.
Table of Contents
Why This Beef Empanadas Recipe Works
The dough comes together with cold butter, warm milk, and an egg yolk, which gives a tender crust that is sturdy enough to fold yet flaky once baked.
The filling builds flavor in layers, starting with onion, garlic, and browned beef and chorizo, then adding tomato paste, herbs, and spices so the mixture tastes rich and well seasoned.
Diced potato, olives, and egg bring texture and a touch of salty tang, which is how many traditional empanadas are filled.
Ingredients for Beef Empanadas
- 2 1/2 cups all purpose flour
- 12 tablespoons cold unsalted butter, cut into 1/2 inch cubes (175 g)
- 1 teaspoon kosher salt, for the dough
- 1 egg yolk, for the dough
- 1/2 cup warm whole milk
- 1 1/2 tablespoons olive oil, for the dough
- 1 tablespoon olive oil, for the filling
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 10 ounces ground beef
- 4 ounces chorizo
- 2 teaspoons tomato paste
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon kosher salt, for the filling
- 3/4 cup low sodium chicken broth
- 1/2 cup tomato passata, or tomato sauce
- 5 ounces potato, peeled and cut into 1/3 inch cubes (about 1 cup)
- 1/3 cup sliced green onion
- 2 hard boiled eggs, chopped
- 1/4 cup green olives, roughly chopped
- 1 egg yolk, whisked with a splash of water, for the egg wash
Cold butter. Small cubes of cold butter melt in the oven and release steam, which creates the flaky layers in the pastry.
Chorizo. It adds smoky paprika flavor and fat to the filling, so the beef does not taste plain.
Potato. Tiny cubes soften in the sauce and stretch the meat, giving the filling a classic satisfying texture.
Egg yolk. Yolk in the dough adds richness, and a yolk wash on the tops gives the pastries a deep golden shine.
Passata and broth. They create a light, moist sauce that coats the filling, and it reduces until the mixture is thick enough to scoop.
How to Make Beef Empanadas
1. Cook the aromatics Heat 1 tablespoon olive oil in a large skillet over medium heat and cook the onion and garlic for 3 to 4 minutes until soft.
2. Brown the meat Add the beef and chorizo and cook for 5 to 6 minutes, breaking up the meat, until browned and no pink remains.
3. Season and simmer Stir in the tomato paste, thyme, oregano, cumin, paprika, cayenne, and salt. Add the broth, passata, and potatoes and simmer for about 10 minutes, until the potatoes are tender and most of the liquid is gone.
4. Cool the filling Fold in the green onion, chopped eggs, and olives, then spread the mixture on a plate to cool completely so it does not melt the dough.
5. Make the dough Whisk the flour and 1 teaspoon salt, rub in the cold butter until crumbly, then stir in the warm milk, yolk, and 1 1/2 tablespoons oil until a dough forms. Chill for 30 minutes.
6. Cut the circles Heat the oven to 375 degrees F. Roll the dough on a floured surface and cut circles with a round cutter about 4 inches wide.
7. Fill and seal Put a spoonful of filling in the center of each circle, fold it over, brush the edge with egg yolk, and press with a fork to seal.
8. Bake until golden Brush the tops with egg yolk and bake for 25 to 30 minutes, until deep golden brown.
How to Serve Beef Empanadas
Serve the empanadas warm with your favorite dipping sauce, such as salsa, ketchup with a little hot sauce, or a creamy pink sauce. Pair them with a scoop of cilantro lime rice and a bowl of crisp house salad for a full dinner. On a gathering table, set them beside a pan of cheesy cornbread and offer a pitcher of fruity mojito.
How to Store and Reheat Beef Empanadas
Let the empanadas cool completely, then refrigerate them in an airtight container for up to 3 days. Freeze unbaked empanadas on a tray, move them to a bag, and keep them frozen for up to 3 months. Bake straight from frozen at 375 degrees F for 25 to 30 minutes, until hot in the center and golden outside. Reheat baked leftovers in the oven until the center reaches 165 degrees F.
Tips and Variations for Beef Empanadas
Keep the butter cold. Cold butter makes flaky layers, so return the cubes to the refrigerator if they soften.
Cool the filling completely. Warm filling softens the dough and makes the seams pop.
Dry the filling. Simmer until the liquid is nearly gone so the pastries do not turn soggy.
Seal tightly. Press the edges with a fork and brush with yolk to keep the filling inside.
Flour lightly. Too much flour on the counter makes the dough tough, so use only what you need.
Roll the scraps. Gather the trimmings, rest them briefly, and cut more circles.
Customize the heat. Reduce the cayenne or choose a mild chorizo for family friendly pastries.
Cook the beef fully. Ground beef is safe at 160 degrees F, and the Purdue Extension leftovers guide covers cooling and storing the leftovers.
Frequently Asked Questions About Beef Empanadas
Can I make beef empanadas ahead of time?
Yes. Assemble them, freeze them unbaked, and bake straight from the freezer when needed.
What dipping sauce goes with beef empanadas?
Salsa, ketchup with hot sauce, a creamy pink sauce, or taco sauce all work, and a roasted tomato sauce is a good homemade choice.
How do I keep beef empanadas from leaking?
Cool the filling, avoid overfilling, and seal the edge well with egg yolk and a fork.
Can I skip the chorizo?
Yes. Use more ground beef and add a little extra paprika for the smoky flavor.
Can I use store bought dough?
Yes. Store bought pie dough works in a pinch, though the homemade pastry is more tender.
Beef Empanadas with Chorizo and Olives
Equipment
- Large skillet
- Rolling Pin
- round cutter
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour for the dough
- 12 tbsp cold unsalted butter for the dough, cut into 1/2 inch cubes
- 1 tsp kosher salt for the dough
- 1 egg yolk for the dough
- ½ cup warm whole milk for the dough
- 1 ½ tbsp olive oil for the dough
- 1 tbsp olive oil for the filling
- ½ onion for the filling, finely chopped
- 1 cloves garlic for the filling, minced
- 10 oz ground beef for the filling
- 4 oz chorizo for the filling
- 2 tsp tomato paste for the filling
- 1 tsp fresh thyme for the filling, finely chopped
- ½ tsp dried oregano for the filling
- ½ tsp ground cumin for the filling
- ½ tsp paprika for the filling
- ¼ tsp cayenne pepper for the filling
- ⅛ tsp kosher salt for the filling
- ¾ cup low sodium chicken broth for the filling
- ½ cup tomato passata for the filling, or tomato sauce
- 5 oz potato for the filling, peeled and cut into 1/3 inch cubes
- ⅓ cup sliced green onion for the filling
- 2 hard boiled eggs for the filling, chopped
- ¼ cup green olives for the filling, roughly chopped
- 1 egg yolk for the egg wash, whisked with a splash of water
Instructions
Cooking
- Soften the onion. Warm 1 tablespoon olive oil in a skillet over medium heat. Cook the onion and garlic for 3 to 4 minutes, until soft. Brown the meats. Add the beef and chorizo and cook for 5 to 6 minutes, until browned and the beef reaches 160 degrees F.
- Simmer the filling. Stir in the tomato paste, thyme, oregano, cumin, paprika, cayenne, and salt, then add the broth, passata, and potato. Simmer about 10 minutes, until the potato is tender. Finish and cool. Stir in the green onion, eggs, and olives. Spread on a plate to cool completely.
- Make the dough. Whisk the flour and salt in a bowl. Rub in the cold butter until crumbly. Stir in the warm milk, yolk, and oil until a dough forms. Wrap and chill for 30 minutes.
- Roll and cut. Heat the oven to 375 degrees F. Roll the dough out on a floured surface and cut circles with a round cutter.
- Fill and fold. Add a spoonful of filling to each circle, fold in half, and seal the edge with egg yolk and a fork.
- Glaze and bake. Place on a lined baking sheet, brush with egg yolk, and bake for 25 to 30 minutes, until golden brown.
