Beef Empanada Recipe (Argentinian Empanadas)

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This Beef Empanada recipe is made with ground beef, vegetables and spices, wrapped up in pie crust and baked until crispy. Served with a homemade chimichurri sauce, these empanadas are easy to make in under an hour.

These are my favorite empanadas ever. Ground beef sauteed with smoked sausage, spices, potato, red pepper and SO MUCH FLAVOR, these empanadas are baked to a golden brown and served with delicious Homemade Chimichurri (don't worry, it takes 5 minutes to make the chimichurri).

Using store bought pie crust and baking instead of frying makes these empanadas super easy to make. Plus, you can make the filling (and the empanadas) in advance to really save some time.

This is good stuff guys. Perfect for parties, Netflix binges (my favorite), or served with this Brazilian Fish Stew, Grilled Flank Steak, Sous Vide Picanha or Roasted Chicken Thighs.

**Check out this Vegetarian Empanada recipe if you prefer a meatless option. 

Ingredients

All the ingredients for these beef empanadas should be easy to find in your local grocery store. I've also included links in the recipe card to buy some of the ingredients on Amazon for convenience.

Ground beef - I recommend using 80/20 or 85/15. Any leaner and your beef won't have the same melt-in-your-mouth feel;

Smoked sausage - this adds a nice smoky, salty, meaty flavor to the filling. Any kind of smoked sausage will work here - I usually opt for pork;

Pie crust - you can make your own (check out this Pie Crust recipe from Live Well Bake Often) or buy store bought. I choose store bought for convenience.

Soy sauce - this may seem odd, but it adds a delicious deep flavor to the beef filling.

If you want to try making your own empanada dough in place of the pie crust, check out this Empanada Dough recipe from Laylita's Recipes.

The full list of ingredients can be found in the recipe card at the bottom of the post.

Why This Recipe Works

 - Pre-made pie crust makes it super quick and easy eliminating the time it takes to make dough;

- Simmering the beef filling in broth and spices adds an incredible flavor;

 - Baking the empanadas is far less messy and also healthier (if you're worried about that stuff) than frying them.

Step By Step Instructions

Preheat the oven to 350 degrees. Using a large biscuit cutter or something round, cut 3-4" circles in the pie crust. Cut them as close as possible to maximize the crust. Leftover crust can be combined and rolled into more dough circles.

One by one, brush the edge of the dough circle with water, add 1 tbsp. of the beef filling (below). Place 2-3 sliced olives on top.

Fold the edges into a moon shape and seal the edges with a fork (see photos below). Place on a parchment paper lined baking sheet.

Brush each empanada with the egg wash and bake for 20-25 minutes, until the crust is golden brown. Remove and let rest for 10 minutes. Serve with Homemade Chimichurri.

How to Make the Filling

Brown the beef over medium heat, mixing well to break up any large pieces.

Add the sausage and continue browning for 2-3 minutes.

Add the potato, onion, garlic and red pepper. Stir and cook for 5 minutes.

Add the tomato paste, beef broth, cinnamon, cumin and salt. Stir to incorporate the tomato paste and cook 2-3 minutes.

Add the water, bring to a slight simmer, cover and cook on medium low for 10 minutes. Check periodically to ensure the beef doesn't burn.

Variations

• Replace the ground beef with ground chicken. If you choose this option, I recommend cooking the chicken in 2 tbsp. of butter and replacing the beef broth with chicken broth.
• Fill your empanadas with this delicious Calabacitas (Mexican sauteed squash);
• Fill the empanadas with a mixture of ham and manchego cheese. Maybe add a little sauteed onion;
• Fill the empanadas with these Sauteed Mushrooms, and add a cheese such as fontina, gruyere, or manchego;
• Make them sweet and fill them with bananas (and/or strawberries) and nutella, chocolate and marshmallow, or sauteed apples, cinnamon and sugar. Be creative!

Expert Tips

 - Make the filling ahead of time to save some time;

- The empanadas can be assembled in advance and refrigerated (covered) overnight for quick preparation when ready;

 - Cut the potatoes in very small pieces to ensure they cook through and they are easily able to stuff into the empanada dough;

- While the beef is browning, use a spoon or fork to break it up into small pieces so it is easier to stuff the empanadas;

- Be sure to wet the edges of the pie crust circles with water so the edges stick together;

- If edges are not sticking well, use a dab of the beaten egg to help them stick.

Frequently Asked Questions

Can I make empanadas ahead of time? The filling can be cooked and store in a covered container in the fridge for up to 3 days. You can also assemble the uncooked empanadas and store them in a covered container overnight. bake as directed when ready.

Do empanadas need to be refrigerated? Yes, empanadas will need to be refrigerated both before and/or after they are cooked. Store them in a covered container for up to 3 days. See below for freezer instructions.

Can I use pre-made dough for empanadas? Pre-made dough is perfect for these empanadas. I use pre-made pie crust, but puff pastry also works great!

How do I store uncooked empanadas? Store them in a covered container in the fridge for up to 3 days. They can also be frozen (see below).

Can I freeze empanadas? Place unbaked empanadas on a baking sheet and place directly in the freezer for 3 hours. Store the frozen unbaked empanadas in a freezer safe bag. To bake from frozen, add 5-10 minutes to the bake time. Follow the same process to freeze cooked empanadas. However, to reheat frozen cooked empanadas, thaw them overnight, then reheat in a 350 degree oven or toaster oven.

Serving Options

- Definitely serve it with this easy to make Argentinian Chimichurri;

- Go decadent and serve it as an appetizer alongside this roasted bone marrow;

- Try this Argentinian Salsa from Chili Pepper Madness;

- Red Chimichurri sauce from the Kitchen Frau.

Did you make this Beef Empanada recipe? Rate the recipe and leave a comment to let me know how it turned out!

Beef Empanada Recipe

These Beef Empanadas are filled with ground beef, vegetables and spices, wrapped up in pie crust and baked until crispy. Served with a homemade chimichurri sauce, these empanadas are easy to make in under an hour.

4.87 from 15 votes

Print Rate

Course: Appetizer

Cuisine: South American

Servings: 5 servings

Calories: 580kcal

Author: Danielle Wolter

Ingredients

• ▢ 2 pre-made pie crusts
• ▢ 1 egg beaten and mixed with 1 tbsp. water for egg wash

Beef Filling:

• ▢ ½ pound ground beef 80/20 preferably
• ▢ ¼ pound minced smoked sausage
• ▢ 1 small potato peeled and diced small
• ▢ ¼ onion minced
• ▢ 2 garlic cloves minced
• ▢ ½ red bell pepper minced
• ▢ 1 tablespoon paprika
• ▢ ¼ teaspoon cinnamon
• ▢ ½ teaspoon cumin
• ▢ 1 tablespoon tomato paste
• ▢ 2 teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoon soy sauce
• ▢ 1 cup beef broth
• ▢ ½ cup sliced green olives

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350 degrees.
• Using a large biscuit cutter or something round, cut 3-4" circles in the pie crust. Cut them as close as possible to maximize the crust. Leftover crust can be combined and rolled into more dough circles.
• One by one, brush the edge of the dough circle with water, add 1 tbsp. of the beef filling (below) and 2-3 sliced olives, and seal the edges with a fork (see photos).
• Place on a parchment paper lined baking sheet. Continue, until all dough circles have been used.
• Brush each empanada with the egg wash and bake for 20-25 minutes, until the crust is golden brown. Remove and let rest for 10 minutes. Serve with Homemade Chimichurri.

Beef Filling:

• Brown the beef over medium heat, mixing well to break up any large pieces. Add the sausage and continue browning for 2-3 minutes.
• Add the potato, onion, garlic and red pepper. Stir and cook for 5 minutes.
• Add the tomato paste, beef broth, cinnamon, cumin and salt. Stir to incorporate the tomato paste and cook 2-3 minutes.
• Add the water, bring to a slight simmer, cover and cook on medium low for 10 minutes. Check periodically to ensure the beef doesn't burn.

Expert Tips:

1. Make the filling ahead of time to save some time;
2. The empanadas can be assembled in advance and refrigerated (covered) overnight for quick preparation when ready;
3. Cut the potatoes in very small pieces to ensure they cook through and they are easily able to stuff into the empanada dough;
4. While the beef is browning, use a spoon or fork to break it up into small pieces so it is easier to stuff the empanadas;
5. Be sure to wet the edges of the pie crust circles with water so the edges stick together;
6. If edges are not sticking well, use a dab of the beaten egg to help them stick.

Nutrition

Serving: 4g | Calories: 580kcal | Carbohydrates: 44g | Protein: 19g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 2028mg | Potassium: 597mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1974IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 6mg

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