Beef empanadas are the perfect handheld meal. Flaky, golden dough. Savory, spiced ground beef. Onions, garlic, and olives. Baked until golden. Dipped in chimichurri. 30 minutes. Make extra. They disappear fast.
Ingredients
Makes 12 empanadas.
Step-by-Step Instructions
Make Filling
In a skillet, cook ground beef over medium heat until browned (5-7 minutes). Add onion and garlic. Cook 3 minutes until soft.
Add cumin, paprika, oregano, tomato paste, and broth. Simmer 5 minutes. Stir in olives and raisins if using. Season with salt and pepper. Cool completely.
Make Dough
Mix flour and salt. Cut in cold butter until crumbly. Whisk egg, water, and vinegar. Add to flour. Knead until just combined. Wrap and chill 30 minutes.
Assemble
Preheat oven to 375°F (190°C). Line baking sheet with parchment.
Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
Place 2 tablespoons filling in center. Fold in half. Press edges with a fork to seal.
Egg Wash & Bake
Brush empanadas with beaten egg. Bake 20-25 minutes until golden brown.
Serve
Cool 5 minutes. Serve with chimichurri or salsa. Flaky, savory, gone.
Summary
Prep Time: 30 min + chill | Bake Time: 25 min | Total: 55 min + chill
Yield: 12 empanadas | Difficulty: Medium
Storage Notes
Fridge: 4 days. Freeze uncooked: 3 months. Bake from frozen (add 5-7 minutes). Reheat cooked empanadas in oven or air fryer at 350°F for 8-10 minutes. Never microwave — pastry gets sad.
