If you’re craving something crispy, savory, and totally snack-worthy, this Beef Empanada Recipe is about to become your new obsession.
These homemade beef empanadas are filled with seasoned ground beef, smoky sausage, tender potatoes, veggies, and just the right amount of spice, all wrapped up in flaky pie crust and baked until golden brown. No frying, no mess—just pure empanada bliss.
Even better? They’re served with a bright, herby Homemade Chimichurri sauce that takes about 5 minutes to throw together and takes these empanadas straight over the top.
Using store-bought pie crust turns this into an easy beef empanada recipe you can make in under an hour. You can even prep the beef empanada filling ahead of time, which makes these perfect for parties, Netflix binges (highly recommended), or an epic dinner spread alongside Brazilian Fish Stew, Grilled Flank Steak, Sous Vide Picanha, or Roasted Chicken Thighs.
This is good stuff, guys. Like dangerously good.
**Check out this Vegetarian Empanada recipe if you prefer a meatless option.
Why This Recipe Works
- Pre-made pie crust keeps things fast and stress-free, skipping the dough drama entirely.
- Simmering the beef empanada filling in broth and spices builds layers of deep, rich flavor.
- Baked beef empanadas are less messy (and a little lighter) than frying—without sacrificing crunch.
This recipe pulls inspiration from classic Latin American beef empanadas, while keeping things approachable for home cooks.
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What Is My Take on Beef Empanada Recipe?
I like my empanadas bold. That means smoky sausage mixed into the beef, warm spices like cumin and cinnamon, salty olives, and just enough broth to keep everything juicy but not soggy.
These aren’t dry, boring empanadas. These are flavor bombs wrapped in buttery crust—and baking them keeps the filling front and center instead of greasy.
Make It a Meal
These empanadas can totally stand alone, but if you want to turn them into a full-on feast, here are some great options:
Easy Side Dishes
- Serve with this easy-to-make Argentinian Chimichurri
- Go decadent and add roasted bone marrow as an appetizer
- Try this Argentinian Salsa from Chili Pepper Madness
- Or switch it up with Red Chimichurri Sauce
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.
Step By Step Instructions
Step1: Preheat the oven to 350 degrees.
Step2: 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.
Step3: 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.
Step4: Place on a parchment paper lined baking sheet. Continue, until all dough circles have been used.
Step5: 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
Step1: Brown the beef over medium heat, mixing well to break up any large pieces.
Step2: Add the sausage and continue browning for 2-3 minutes.
Step3: Add the potato, onion, garlic and red pepper. Stir and cook for 5 minutes.
Step4: Add the tomato paste, beef broth, cinnamon, cumin and salt. Stir to incorporate the tomato paste and cook 2-3 minutes.
Step5: 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 beef empanada filling ahead of time to save prep time
- Empanadas can be assembled and refrigerated overnight
- Dice potatoes very small so they cook fully and fit easily inside
- Break up the beef well while browning for easier stuffing
- Always moisten the dough edges so they seal properly
- If needed, use a dab of egg wash to help stubborn edges stick
Common Questions
Yes! The filling can be stored in the fridge for up to 3 days. Unbaked empanadas can be assembled and refrigerated overnight.
Yes. Store cooked or uncooked empanadas in a covered container in the fridge for up to 3 days.
Absolutely. Pre-made pie crust works great, and puff pastry is another delicious option.
Refrigerate for up to 3 days or freeze using the instructions below.
Storing Instructions
Place unbaked empanadas on a baking sheet and freeze for 3 hours. Transfer to a freezer-safe bag.
- Cooked empanadas: Freeze, then thaw overnight and reheat at 350°F in the oven or toaster oven
- Bake from frozen: Add 5–10 minutes to bake time-
Did you make this Beef Empanada recipe? Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Beef Empanada Recipe
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
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:
- 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.
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