Beef Empanadas

Ingredients

• 237 ml (1 cup; 237 g)water
• 170 g (1½ sticks)unsalted butter
• 349 g (2¾ cups)plain flour
• 2 teaspoonsfine sea salt
• 1 pinchpaprika
• 45 ml (3 tablespoons), dividedolive oil
• 454 g (1 pound)minced beef (85–90% lean)
• 1 smallyellow onion, peeled and minced
• ½red pepper, cored, deseeded and finely diced
• ½green pepper, cored, deseeded and finely diced
• ½ cupfrozen peas
• 2 clovesgarlic, finely minced
• 1 teaspoonoregano
• 1 teaspoonfine sea salt
• ½ teaspoonpaprika
• ½ teaspoonred pepper flakes
• ½ teaspoonground white pepper
• ½ teaspoonground cumin
• 60 ml (¼ cup)beef stock
• 1–2 tablespoonstomato purée, to preference
• 1 smallrusset potato, peeled, finely diced and boiled
• 3spring onions, trimmed and chopped
• ½ cupgrated Monterey Jack or Mexican-blend cheese (optional)
• 1egg
• 45 ml (3 tablespoons)water

Instructions

1. 1

   Make the dough

   In a medium saucepan over medium heat, warm 237 ml water and 170 g butter until the butter has melted. Meanwhile, whisk the flour, 2 teaspoons salt and a pinch of paprika in a large bowl, then make a well in the centre. Add a little of the warm butter mixture and work it with your fingertips into a wet paste. Pour in the remaining liquid and mix by hand until the dough is wet and oily. Wrap it in plastic wrap and refrigerate for at least 2 hours.

2. 2

   Prepare the oven

   Heat the oven to 200°C (400°F). Line a large baking tray with baking parchment or a silicone baking mat.

3. 3

   Brown the beef

   Heat 30 ml (2 tablespoons) of the olive oil in a large frying pan over medium heat. Cook the beef until browned, about 10 minutes. Lift it out with a slotted spoon and set aside, reserving 2 tablespoons of the drippings.

4. 4

   Cook the vegetables

   Add the remaining 15 ml (1 tablespoon) of olive oil and the reserved 2 tablespoons of drippings to the pan. Cook the onion until translucent, 10–15 minutes, then add the red and green peppers, peas, garlic, oregano, 1 teaspoon salt, paprika, red pepper flakes, white pepper and cumin.

5. 5

   Finish the filling

   After a few minutes, deglaze the pan with 60 ml beef stock, then stir in 1–2 tablespoons of tomato purée, as preferred. When the purée has dissolved, mix in the beef and boiled potato. Take the pan off the heat.

6. 6

   Shape the empanadas

   Tear off golf-ball-sized pieces of chilled dough and roll them into balls. On a lightly floured surface, roll each ball into a circle about 6 mm (¼ inch) thick and 13 cm (5 inches) across. Put 2 heaped tablespoons of filling in the centre of each circle, add ½ teaspoon of spring onion and, if using, a light sprinkle of cheese. Lightly brush one half of the edge with egg wash, fold the dough into a half-moon and press the edges firmly together. Crimp the edges with the back of a fork.

7. 7

   Brush with egg

   Arrange the empanadas on the prepared baking tray. Lightly beat the egg with 45 ml water, then gently brush the tops of the empanadas with the mixture.

8. 8

   Bake until golden

   Bake for about 20 minutes, until golden brown. Serve warm.

9. 9

   Store leftovers

   Keep leftovers wrapped in plastic or in an airtight container in the refrigerator for up to 3 days. To freeze cooked empanadas, wrap them and place them in a resealable freezer bag or airtight container for up to 3 months. Reheat as many as needed, unwrapped, in an oven or toaster oven at 150°C (300°F) for about 10 minutes.

What are beef empanadas?

Empanadas are filled pastries found across Latin America, with fillings and dough styles that vary by region and family. These baked ones have a savoury minced-beef filling enclosed in a buttery homemade pastry.

A mix of peppers, peas, potato and spices makes the filling hearty, while the half-moon shape keeps it neatly enclosed for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 9g protein, 21g carbs, 12g fat.

The flour and potato provide most of the carbohydrates, while butter and olive oil contribute much of the fat; beef supplies most of the protein. Pair an empanada or two with a green salad or other non-starchy vegetables to make the plate more balanced.

Why this dough works

Warm water and melted butter are mixed into the flour, salt and paprika to create a soft, oily dough. Chilling it for at least 2 hours gives it time to firm up before rolling and shaping.

Roll the dough on a lightly floured surface so it releases easily, but avoid adding so much flour that the circles become dry.

Build a flavourful filling

Brown beef: Cooking the beef first develops colour and leaves drippings that can flavour the onion. Set the beef aside while the vegetables cook.

Vegetables and spices: The onion is cooked until translucent before the peppers, peas, garlic and seasonings go in. Stock and tomato purée help bring the filling together, while the potato adds substance.

Seal each pastry well

Keep the filling in the centre of each 13 cm circle and leave a clear border around the edge. A little egg wash on one side helps the folded pastry stick.

Press the edges together firmly before crimping with a fork. A secure seal helps keep the filling inside as the empanadas bake.

Look for a golden finish

Brush the assembled pastries gently with egg wash for an even finish. Bake at 200°C for about 20 minutes, checking for a golden-brown surface.

Ovens and pastry thickness can affect the timing, so use the colour as the main cue. Let the empanadas cool briefly before serving, as the filling will be hot.

Serve them warm

These empanadas can be served on their own as a snack or alongside a crisp green salad for a meal. A simple tomato salsa or a fresh, tangy salad works well with the rich pastry and beef filling.

The recipe makes 20, so it is also suited to sharing. Serve a few per person and keep the rest for later.

Recipe notes & tips

• Chill the dough for at least 2 hours so it is easier to handle.
• Dice the vegetables and boiled potato finely to make the filling easier to portion.
• Let the filling stop steaming before assembling the pastries.
• Measure the filling consistently so it fits inside each dough circle.
• Seal and crimp each edge firmly to help prevent leaks.
• Brush the egg wash gently so it coats the surface without pooling.

Variations

• Adjust the heat: Use less or more red pepper flakes to suit your preference.
• Change the cheese: Use Mexican-blend cheese instead of Monterey Jack, or leave it out.
• Add olives: Stir chopped olives into the filling for a briny note.
• Try different herbs: Swap the oregano for another dried herb that suits the filling.
• Make them smaller: Divide the dough into smaller portions and reduce the filling in each pastry.

Common mistakes to avoid

• Skipping the chill: Warm dough can be difficult to roll, so refrigerate it for at least 2 hours.
• Overfilling: Too much filling makes sealing difficult; keep to 2 heaped tablespoons per circle.
• Wet filling: Excess liquid can soften the pastry; cook the filling until the stock and purée are incorporated.
• Weak seals: Filling may escape through loose edges; press firmly and crimp with a fork.
• Rough egg wash: Brushing too hard can damage the dough; coat each pastry gently.

How to store

Refrigerate leftovers wrapped in plastic or in an airtight container for up to 3 days. Freeze cooked empanadas, wrapped in plastic and packed in a freezer bag or airtight container, for up to 3 months. Reheat unwrapped in an oven or toaster oven at 150°C (300°F) for about 10 minutes.

Frequently asked questions