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Beef Empanadas with Juicy Filling Recipe

Avatar photoByKylie
Jump to Recipe· 4.9 from 21 reviews

There’s nothing quite like biting into a crispy empanada with a filling that bursts with flavor and juiciness. This Beef Empanadas with Juicy Filling Recipe strikes the perfect balance between tender, savory meat and a buttery, melt-in-your-mouth pastry. Trust me, once you try this, you’ll want to make it again and again for family dinners or weekend gatherings.

The image shows a white tray filled with golden brown baked empanadas with shiny, crispy crusts. One empanada is broken open, revealing a filling of minced meat mixed with small pieces of vegetables. Scattered around the tray are slices of boiled eggs with bright yellow yolks, whole green olives, and some green onion slices adding a fresh touch. A white bowl filled with red tomato sauce and green olives sits near the bottom right, with one empanada partially dipped into it. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7
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Why You’ll Love This Recipe

  • Juicy and Flavorful Filling: The combination of beef and chorizo, simmered with spices and potatoes, creates a bursting flavor in every bite.
  • Buttery Homemade Dough: The shortcrust pastry is tender and flaky thanks to cold butter and just the right amount of milk and egg yolk.
  • Perfect for Any Occasion: Whether it’s a casual meal, party appetizer, or special get-together, these empanadas always impress.
  • Make Ahead Friendly: You can prep the dough and filling in advance, making your cooking day stress-free and fun.

Ingredients You’ll Need

Each ingredient here plays its part in making these beef empanadas truly delicious. From the mix of beef and chorizo for depth, to the potato cubes that keep the filling juicy, you’ll find that every element complements the others.

Flat lay of a small mound of plain all-purpose flour, cold unsalted butter cut into small cubes, a clean white ceramic bowl with warm milk, a single whole uncracked brown egg, a small white bowl of golden olive oil, half a fresh white onion peeled and finely chopped, one whole garlic clove peeled, raw ground beef in a neat mound, a piece of raw chorizo sausage cut open showing the rich red interior, a small white bowl of vibrant red tomato paste, a few fresh thyme sprigs, small piles of dried oregano, cumin, and paprika powders, a tiny heap of cayenne pepper powder, a pinch of kosher salt crystals, a small white bowl filled with clear chicken broth, a white ceramic bowl with smooth red tomato passata, peeled potato cubes, a small pile of thinly sliced green onions, two whole uncracked brown eggs, roughly chopped green olives scattered nearby, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Plain/All-Purpose Flour: Key for creating a light yet sturdy pastry dough that crisps beautifully in the oven.
  • Cold Unsalted Butter: Using chilled butter ensures the dough stays flaky and tender.
  • Egg Yolk and Warm Milk: These bind the dough and add richness without weighing it down.
  • Olive Oil: Perfect to sauté your aromatics, lending a fruity base to the filling.
  • Onion and Garlic: Classic aromatics that build a savory foundation for the beef mixture.
  • Beef Mince (Ground Beef): Provides the hearty meaty base—choose good quality for the best flavor.
  • Chorizo: Adds a spicy, smoky kick and incredible depth when blitzed into a paste.
  • Tomato Paste and Passata: A rich, acidic balance that keeps the filling moist without sogginess.
  • Potatoes: Cubed small to soften perfectly during cooking, adding texture and body to the filling.
  • Fresh Thyme and Dried Spices: These create the warm earthy flavors typical of South American empanadas.
  • Hard Boiled Eggs: Classic ingredient that adds richness and a bit of surprise inside each empanada.
  • Green Olives: Briny bites that cut through the richness brilliantly.
  • Egg Whites and Yolks: Used for sealing and brushing the pastry for that golden finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Beef Empanadas with Juicy Filling Recipe is. You can make it your own easily by swapping a few ingredients or adjusting spices to your taste—it’s really a great canvas for creativity.

  • Vegetarian Filling: I’ve had success replacing the beef and chorizo with mushrooms and roasted veggies, adding smoked paprika to mimic that smoky flavor.
  • Spicier Version: Adding extra cayenne or a diced jalapeño really kicks things up for those who like some heat.
  • Cheese Addition: My family sometimes sprinkles strong cheddar or mozzarella inside before sealing—melty cheese really elevates these empanadas.
  • Smaller Sizes: For parties, I play around with making smaller empanadas for easy finger foods—it makes them go even faster!

How to Make Beef Empanadas with Juicy Filling Recipe

The image shows golden brown empanadas with a shiny, crisp crust. One empanada is open, revealing a filling of ground meat mixed with small white pieces, likely cheese or potato, inside. The empanadas have a braided edge and are placed on a white marbled textured surface. In the background, some green onion slices add a pop of color. The warm lighting highlights the rich textures and colors of the dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Blitzing the Chorizo for Maximum Flavor

This step changed the game for me. Roughly chop your chorizo, then blitz it with a stick blender until it turns into a paste. This method releases the bold flavors and melds perfectly into the beef, giving the filling a rich, cohesive taste. Don’t skip it—when I first tried this, I noticed the filling was far more flavorful and juicy.

Step 2: Sauté Aromatics and Brown the Meat

In a large non-stick pan over high heat, heat olive oil, then cook finely chopped onion and garlic for about 2 minutes until fragrant but not brown. Add the chorizo paste, cooking 2 minutes to release the oils, then add beef mince and cook until no pink remains. Mixing in tomato paste here helps deepen the flavor—make sure to cook it for 1 more minute to get rid of any raw taste.

Step 3: Simmer the Filling Until Juicy and Tender

Add your spices, chicken stock, tomato passata, and the cubed potatoes next. Bring everything to a simmer and reduce the heat gently so it bubbles quietly. Stir every so often to prevent sticking, and cook for about 15 minutes until the potatoes are tender and the filling thickens but stays juicy—not watery. Stir in thinly sliced green onions last for freshness, then transfer to a bowl to cool completely (about 2 hours). This cooling step is key for easy handling later.

Step 4: Prepare the Flaky Empanada Dough

Whisk your warm milk and egg yolk together. Using a food processor, pulse the flour, salt, and cold cubed butter until it resembles fine crumbs, keeping some pea-sized lumps for flakiness. Add the liquid and pulse just enough times to bring it into a dough ball—overworking will make it tough. If you don’t have a food processor, rubbing the butter in by hand works too. Form the dough into a log, slice into discs, wrap, and chill for at least 30 minutes (or better overnight).

Step 5: Roll, Fill, and Fold Your Empanadas

Roll out one chilled dough disc on a floured surface to about 3mm thickness, then cut 15cm rounds (a bowl works perfectly as a cutter). Keep the rounds covered in the fridge to prevent drying. When you’re ready, place about 3 tablespoons of cold but spreadable filling on one half of the dough, leaving a 1.5 cm border. Sprinkle chopped olives and diced hard boiled eggs on top. Brush the edge with egg white, then fold over and seal by pressing out air. You can pleat the edges for a classic look or just crimp with a fork—either way, just don’t rush this step for perfect empanadas.

Step 6: Bake to Golden Perfection

Place your empanadas on baking trays and brush the tops with whisked egg yolk for that characteristic golden sheen. Bake in a preheated oven at 220°C/425°F (200°C fan) for about 20 minutes, or until both tops and bases are golden brown and crispy. Keep an eye on them towards the end—they should look inviting with a crunch but not burnt. These babies come out looking gorgeous every single time once you nail the bake!

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Pro Tips for Making Beef Empanadas with Juicy Filling Recipe

  • Chill That Dough Properly: Making sure the dough is cold before rolling helps keep the butter firm, creating those flaky layers everyone loves.
  • Don’t Overstuff: I learned the hard way that too much filling makes them hard to seal and can cause bursting in the oven.
  • Let the Filling Cool: Wrapping hot or warm filling melts the butter in the pastry and leads to soggy, fragile empanadas.
  • Use a Light Hand with Egg Wash: Brushing just enough egg yolk for gloss without pooling on the dough prevents uneven browning and sogginess.

How to Serve Beef Empanadas with Juicy Filling Recipe

beef empanadas - Serving Suggestion

Garnishes

I love to garnish my empanadas with freshly chopped cilantro or parsley right before serving for a pop of color and freshness. A wedge of lime on the side adds a nice zesty contrast that brightens the rich filling. Plus, a sprinkle of smoky paprika on top of the dipping sauce always takes it up a notch!

Side Dishes

Hands down, a crisp, tangy salad pairs beautifully to cut through the richness—think shredded cabbage slaw dressed with lime and a touch of chili. Roasted sweet potatoes or some smoky black beans are fantastic sides too. And honestly, no empanada meal feels complete without a vibrant chimichurri sauce or my homemade empanada sauce for dipping.

Creative Ways to Present

For parties, I like to arrange these empanadas in a spiral on a wooden board, alternating with colorful little bowls of different sauces—guacamole, salsa verde, or even a garlicky aioli. You can also cut them into halves or thirds and serve with toothpicks as bite-sized snacks. It’s always a crowd-pleaser and looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover empanadas in airtight containers in the fridge. They keep really well for about 3 days, which is perfect for quick lunches or snacks when you don’t want to start cooking from scratch.

Freezing

Freezing works like a charm with this recipe. I freeze the assembled, unbaked empanadas on parchment-lined trays, then transfer them to freezer bags once firm. This way, I can bake fresh empanadas anytime I want—just add 5 to 10 minutes to the baking time if baking from frozen.

Reheating

To reheat, I pop leftovers in a preheated oven at 180°C/350°F for about 10-12 minutes to bring back the crispiness—microwaving makes the pastry soggy, so I definitely avoid that. This gives you nearly freshly baked results every time.

FAQs

  1. Can I use frozen ground beef for this recipe?

    Absolutely, but be sure to fully thaw and drain any excess liquid before cooking the beef. This prevents the filling from becoming watery, which can make sealing and baking tricky.

  2. Is there a shortcut for making the dough?

    If you’re short on time, store-bought empanada dough or even puff pastry can work as a substitute. Just keep in mind that homemade shortcrust dough gives you the best texture and flavor for this Beef Empanadas with Juicy Filling Recipe.

  3. How do I prevent the filling from leaking during baking?

    Make sure the filling is cool and not too runny before assembling. Seal edges well using egg white and press firmly to remove air pockets. Pleating or crimping helps create a tighter seal for that perfect empanada.

  4. Can I make the filling spicier?

    Definitely! Adding extra cayenne pepper, smoked paprika, or fresh chili peppers to the filling will add heat. Adjust gradually to your heat tolerance so the juicy filling balances spice and savoriness.

  5. What dipping sauce pairs best with beef empanadas?

    I love serving these with a homemade Empanada Sauce that’s tangy and garlicky, but classics like salsa, aioli, or even a spicy ketchup blend work beautifully too.

Final Thoughts

This Beef Empanadas with Juicy Filling Recipe has become a go-to in my kitchen, especially when I want something that feels special but isn’t overly complicated. The joy of pulling a tray of golden empanadas from the oven and watching people’s faces light up is priceless. I highly recommend giving this a try—you might find it quickly becomes one of your favorite homemade comfort foods, just like it is for me!

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Beef Empanadas with Juicy Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews
  • Author: Kylie
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Brazilian, South American
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Description

These Beef Empanadas feature a flavorful filling of ground beef, chorizo, aromatic spices, and tender potatoes encased in a buttery empanada shortcrust pastry. Perfectly baked to a golden crisp, they make an ideal appetizer or main course with a rich South American flair.

Ingredients

Scale

Empanada Shortcrust Pastry:

  • 2 1/2 cups plain/all-purpose flour
  • 175 g cold unsalted butter, cut into 1 cm cubes
  • 1 tsp cooking/kosher salt
  • 1 egg yolk
  • 1/2 cup warm full fat milk

Empanada Filling:

  • 1 1/2 tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 garlic clove, minced
  • 300 g beef mince (ground beef)
  • 120 g chorizo
  • 2 tsp tomato paste
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cooking/kosher salt
  • 3/4 cup low sodium chicken stock/broth
  • 1/2 cup tomato passata
  • 150 g potato, peeled, cut into 8 mm cubes (~1 cup)
  • 1/3 cup green onion, finely sliced

Other:

  • 2 hard boiled eggs (cooked for 9 minutes)
  • 1/4 cup green olives, roughly chopped
  • 2 eggs, separated, yolks whisked (for sealing and brushing pastry)

Dipping Sauces:

  • Empanada sauce
  • Optional: ketchup, ketchup with sriracha, pink sauce, taco sauce, salsa dip

Instructions

  1. Prepare the Filling: Roughly chop chorizo into 1.5 cm pieces and blitz in a stick blender to form a paste. Heat olive oil in a large non-stick pan over high heat and cook the onion and garlic for 2 minutes until softened. Add chorizo and cook for 2 minutes, then add beef and cook until no longer pink. Stir in tomato paste and cook for 1 minute. Add fresh thyme, oregano, cumin, paprika, cayenne, salt, chicken stock, tomato passata, and diced potatoes. Bring to a simmer, reduce heat to low, and gently cook for 15 minutes, stirring occasionally until the filling is juicy but not watery and potatoes are cooked through. Stir in green onion, transfer to a bowl, and cool completely for about 2 hours.
  2. Make the Dough: Whisk the warm milk and egg yolk together. Pulse the flour, salt, and cold butter cubes in a food processor until the mixture resembles fine crumbs with pea-sized lumps. Add the egg-milk mixture and pulse on low speed until the dough forms a ball, about 10 seconds. Alternatively, rub butter into flour by hand, mix in milk and egg yolk, then knead until smooth. Turn out dough onto a floured surface, shape into a log about 20 cm long, cut in half, and flatten each half into 2 cm thick discs. Wrap in cling wrap and refrigerate for 30 minutes or overnight.
  3. Roll and Cut Pastry Circles: Take one chilled dough disc and roll it out on a lightly floured surface to 3 mm thickness. Cut 15 cm rounds using a bowl or cutter. Stack the rounds with parchment paper in between and keep refrigerated while cutting remaining dough to get about 10 to 11 rounds.
  4. Assemble Empanadas: Preheat oven to 220°C (425°F, 200°C fan). Ensure the filling is cold but spreadable. Place 3 tablespoons (about 55 g) of filling on one half of each pastry round, spreading it into a half-moon shape leaving a 1.5 cm border. Sprinkle chopped green olives and finely chopped hard-boiled egg over the filling. Brush the edges with egg white, fold the pastry over to enclose the filling, and seal by pressing out the air. Optionally pleat the edges or crimp with a fork.
  5. Bake: Place empanadas on two baking trays. Brush tops with whisked egg yolk. Bake for 20 minutes until golden brown and the bases are crispy. Remove from oven and serve hot with your choice of dipping sauces, ideally the homemade Empanada Sauce.

Notes

  • Blitzing the chorizo creates a paste that melds perfectly with the beef for a flavorful filling better than chopping.
  • If making the dough by hand, rub butter into the flour and mix in milk and egg with a wooden spoon before kneading.
  • The dough can be prepared up to two days in advance and stored in the fridge, but allow it to soften for 30 minutes before rolling.
  • Empanadas are traditionally large; 15 cm diameter rounds yield authentic South American size, but smaller sizes can be used with the same bake time.
  • If the filling is too cold and stiff, warm slightly to make it spreadable but keep cold enough to avoid melting the butter in the pastry.

Nutrition

  • Serving Size: 1 empanada
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 80 mg
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Hi, I’m Kylie Cook! 👋 I share simple, delicious recipes made for real life — from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home! 🍴✨

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