If you’ve ever dreamed of mastering a truly hearty and comforting Latin American favorite from scratch, then this Baked Beef Empanadas with Homemade Dough Recipe is calling your name. These delightful pockets feature tender, spiced ground beef wrapped in a flaky, buttery dough that you make yourself—no shortcuts here, just pure love. Each bite delivers a perfect balance of savory richness and a satisfying crispness, making them the ultimate snack, appetizer, or even a meal on their own. I can’t wait to share this recipe with you because once you try making these empanadas at home, store-bought versions will feel like a distant memory.
Ingredients You’ll Need
This recipe shines in its simplicity and flavor. Each ingredient has a special role that builds layers of taste and texture, and they come together beautifully without any fuss. From the flaky homemade dough to the mouthwatering filling, you’ll appreciate how easy it is to gather these essentials.
- All-purpose flour (3 cups): The foundation for our tender, flaky dough.
- Salt (1 teaspoon): Enhances all the flavors in the dough and filling.
- Cold unsalted butter (½ cup, cubed): Creates that irresistible flaky texture in the crust.
- Egg (1 for dough, 1 for egg wash): Binds the dough and gives a beautiful golden finish when baked.
- Cold water (¾ cup): Keeps the dough cool and workable without toughness.
- White vinegar (1 tablespoon): Helps tenderize the dough for that perfect bite.
- Olive oil (1 tablespoon): Adds richness and depth to the filling’s sautéed veggies and meat.
- Ground beef (½ pound): The star protein, juicy and flavorful once spiced.
- Onion (½ small, finely chopped): Sweetness and texture, gently softened to complement the beef.
- Garlic (2 cloves, minced): Adds warmth and a touch of pungency that wakes up the palate.
- Tomato sauce (¼ cup): Brings moisture and a subtle tang to the filling.
- Cumin (½ teaspoon): Earthy and aromatic, essential to that classic empanada flavor.
- Smoked paprika (½ teaspoon): Adds smokiness and depth without overpowering.
- Chili powder (¼ teaspoon, optional): A gentle kick for those who love a little heat.
- Salt and pepper (to taste): Seasoning to balance the dish perfectly.
- Chopped green olives (¼ cup, optional): A salty surprise that lifts the savory notes.
- Hard-boiled egg (1, chopped, optional): Adds an extra layer of richness and traditional flair.
How to Make Baked Beef Empanadas with Homemade Dough Recipe
Step 1: Prepare the Dough
Start by whisking the flour and salt in a large bowl. Then, using cold butter and either a pastry cutter or just your fingers, cut the butter into the flour until the mixture looks like coarse crumbs—this is what will give your crust that dreamy flakiness. In a separate small bowl, whisk the egg, cold water, and vinegar together. Pour this wet mixture into the flour and gently stir until just combined. Give the dough a brief knead until smooth, then wrap it tightly in plastic wrap and chill for at least one hour. This resting step is crucial for softness and ease of rolling out later.
Step 2: Make the Filling
While the dough chills, heat olive oil in a skillet over medium heat. Toss in the finely chopped onion and minced garlic, cooking just until they soften and release their lovely aroma—about two minutes. Add the ground beef, breaking it up with your spatula, and cook until it’s nicely browned. Stir in the tomato sauce and season with cumin, smoked paprika, chili powder if you’re using it, salt, and pepper. Let this cook for 5 to 7 minutes, reducing slightly to thicken the mixture. If you want to add the optional chopped green olives and hard-boiled egg, mix them in now, then remove the filling from heat and let it cool completely before assembling.
Step 3: Roll and Cut the Dough
Preheat your oven to 375°F (190°C) to get ready for baking. On a floured surface, roll out your chilled dough to about an eighth of an inch thick. Use a round cutter or a small bowl to cut circles ranging between 4 to 6 inches in diameter, depending on how large you want your empanadas. Try to keep the dough evenly thin so it cooks perfectly.
Step 4: Assemble the Empanadas
Scoop 1 to 2 tablespoons of the filling into the center of each dough circle. Carefully fold the dough over the filling to form a half-moon shape, then firmly press and crimp the edges with a fork to seal them tight. Place each empanada on a baking sheet lined with parchment paper. Before baking, brush the tops with a beaten egg wash for that beautiful, golden sheen.
Step 5: Bake to Perfection
Bake your empanadas for 20 to 25 minutes until their tops turn a glorious golden brown. Once out of the oven, let them cool just a little—you want to savor the filling without burning your mouth! These empanadas are best enjoyed fresh from the oven while they’re still flaky and warm.
How to Serve Baked Beef Empanadas with Homemade Dough Recipe
Garnishes
A little fresh garnish goes a long way to brighten these empanadas up. I love sprinkling chopped fresh parsley or cilantro on top—its vibrant color and fresh flavor create a lovely contrast. Another favorite is a wedge of lime for squeezing over, which adds a surprising pop that perfectly balances the richness.
Side Dishes
Keep things simple and complementary to let the empanadas shine. A crunchy mixed green salad with a light vinaigrette pairs brilliantly, cutting through the richness. Or serve them with a side of roasted vegetables or black beans for a more filling, authentic Latin American-inspired meal.
Creative Ways to Present
If you’re serving these at a party or gathering, consider pairing them with a trio of dipping sauces—think tangy chimichurri, smoky chipotle mayo, or a cool avocado crema. Arrange them on a rustic wooden board surrounded by colorful bowls of each sauce for an inviting spread that will have everyone reaching for seconds.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently so the dough stays flaky and the filling remains juicy.
Freezing
You can freeze these baked empanadas either before or after baking. For unbaked, assemble and freeze them on a tray until firm, then transfer to a freezer-safe bag for up to two months. Bake directly from frozen, adding a few extra minutes to the cooking time. For baked ones, cool completely then freeze in a single layer before storing. Reheat in the oven for best texture.
Reheating
The oven is your best friend when reheating empanadas—it helps maintain flakiness without drying out the filling. Warm them at 350°F (175°C) for about 8 to 10 minutes or until heated through. Avoid the microwave if possible, as it can make the dough soggy.
FAQs
Can I make the dough ahead of time?
Absolutely! The dough can be made a day in advance and stored tightly wrapped in the refrigerator. Just bring it to room temperature before rolling out for easier handling.
Can I use ground chicken or pork instead of beef?
Yes, feel free to substitute ground chicken, pork, or even turkey. Just adjust the seasonings slightly to complement the meat and cook thoroughly as usual.
Is it okay to skip the vinegar in the dough?
While the vinegar adds tenderness and helps with the texture, if you don’t have it on hand, you can omit it—the dough will still be delicious, just maybe a bit less delicate.
Can I freeze empanadas after baking?
Yes, baked empanadas freeze beautifully. Make sure they are fully cooled, then freeze them in a single layer before transferring to a storage container. Reheat in the oven to keep them crisp.
Are these empanadas spicy?
Not inherently spicy unless you add the optional chili powder. You can easily adjust the heat level to suit your taste by including more, less, or none at all.
Final Thoughts
This Baked Beef Empanadas with Homemade Dough Recipe is a true labor of love that rewards you with delicious, flaky, and flavor-packed empanadas every time. Whether you’re making them for a cozy family dinner or an impressively tasty appetizer for friends, these empanadas never fail to bring smiles to the table. Give this recipe a try—you’ll be so proud to serve these golden pockets of happiness straight from your own kitchen.
Print
Baked Beef Empanadas with Homemade Dough Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 empanadas
- Category: Snack or Appetizer
- Method: Baking
- Cuisine: Latin American
Description
This classic Empanada Recipe features a tender homemade dough filled with a savory ground beef mixture, seasoned with cumin, smoked paprika, and optionally enhanced with olives and hard-boiled egg. Baked to a golden brown, these empanadas make a delicious Latin American snack or appetizer perfect for gatherings or family meals.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 egg
- ¾ cup cold water
- 1 tablespoon white vinegar
For the filling:
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup tomato sauce
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder (optional)
- Salt and pepper to taste
- ¼ cup chopped green olives (optional)
- 1 hard-boiled egg, chopped (optional)
For assembly:
- 1 egg, beaten (for egg wash)
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, cold water, and white vinegar. Add this wet mixture to the flour mixture and stir until just combined. Knead the dough briefly on a floured surface until smooth, then wrap it in plastic wrap and chill in the refrigerator for at least 1 hour.
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 2 minutes until softened. Add the ground beef and cook, breaking it up, until browned and fully cooked. Stir in the tomato sauce, cumin, smoked paprika, chili powder if using, and salt and pepper to taste. Cook the mixture for an additional 5 to 7 minutes until thickened. Remove from heat and fold in the chopped green olives and chopped hard-boiled egg if desired. Allow the filling to cool completely.
- Assemble the empanadas: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a cutter or a bowl to cut the dough into 4- to 6-inch circles. Spoon about 1 to 2 tablespoons of the cooled filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press and crimp the edges firmly with a fork to seal completely.
- Bake the empanadas: Place the sealed empanadas on a baking sheet lined with parchment paper. Brush each empanada with the beaten egg wash to help achieve a golden, glossy finish. Bake in the preheated oven for 20 to 25 minutes, or until the empanadas are golden brown and cooked through.
- Serve: Remove the empanadas from the oven and let them cool slightly before serving warm as a tasty snack or appetizer.
Notes
- You can alternatively fry these empanadas for a crispier texture.
- For convenience, substitute the homemade dough with store-bought pie crusts or empanada wrappers.
- Feel free to customize the filling with different proteins such as chicken, cheese, or vegetables.
- Sweet fillings like apples with cinnamon also make excellent alternative empanadas.
