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empanada on a surface

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.

Course Appetizer
Cuisine South American
Servings 5 servings
Calories 580kcal


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

Beef Filling:


  • 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.


  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.


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