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    Beef Empanadas

    Updated August 25, 2025 / By Natalie Mortimer

    Tender, flaky homemade empanada dough surrounding a mixture of warmly-spiced ground beef filling, this beef empanada recipe is the best ever. It’s freezer-friendly, too!

    Plate of homemade beef empanadas with golden flaky crust and savory ground beef filling with potatoes, carrots, peas & onions
    Photography by Gayle McLeod

    This is my very favorite beef empanada recipe! To make them, you’ll start by making the buttery, homemade empanada dough. But don’t freak out! It’s really easy. Homemade empanada crust is as easy as pie crust, and you can make it ahead of time. Then, you’ll load it up with a hearty beef filling for pure hand-held, party-ready perfection. 

    Plate of homemade beef empanadas with golden flaky crust and savory ground beef filling with potatoes, carrots, peas & onions

    Many countries have a version of empanadas, I think this recipe is most closely related to Chilean beef empanadas, because they are baked (not fried!) and use ground beef instead of other shredded meats. For more fun party food recipes, try our Pigs In A Blanket, Sausage Rolls, or these yummy Chicken Empanadas.

    ingredients laid out to make homemade beef empanadas, a traditional Latin comfort food

    Beef Empanada Ingredients 

    • Ground beef: 80/20 (the same kind of beef you’d use to make burgers) is perfect. 
    • Potatoes: One potato, diced up super small. 
    • Vegetables: Onion, celery, frozen peas, and carrots.
    • Seasonings: Fresh garlic, cumin, chili powder, cinnamon, cloves so your beef empanada is full of warm spice! 
    • Beef stock: Just a little, to keep the ground beef empanada filling from drying out. You could also use chicken stock, if that’s what you have. 
    • Empanada dough: You’ll need flour, water, butter and an egg for our homemade dough, or you can use homemade pizza dough in a pinch. 
    flour, salt, butter, eggs and ice water in a food processor to make homemade flaky empanada dough
    flour, salt, butter, eggs and ice water in a food processor to make homemade flaky empanada dough

    How To Make Empanada Dough

    The internet claims that you can use store-bought pizza dough as a stand-in for homemade empanada dough. I am usually all for shortcuts, but in this case I am firmly in favor of making your own empanada dough. It’s just so much better! All you need are: 

    • Gather your dough ingredients: Flour, ice water, salt, butter, egg
    • Use a food processor to mix the dough. Like with pie crust, take care not to over-mix. 
    • Shape the empanada dough into a ball, tightly cover in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 3 days. 
    diced potatoes being boiled in a pot of water to be used for savory ground beef empanada filling
    ground beef, onions, carrots and celery being cooked in a skillet to make savory ground beef empanada filling

    How To Make Beef Empanadas, step by step.

    • Prepare the empanada filling. Boil the potatoes, brown the beef in a skillet with the onions, celery and carrots. 
    • Season the filling. Add the garlic, chili powder, cumin, cinnamon, broth and peas. 
    • Roll out the dough. 
    • Fill the empanadas: Put the filling in the dough and seal it. More on this below! 
    • Bake the empanadas! Brush those beautiful pouches of beefy goodness with egg and bake them until they're golden brown.
    beef stock being added to a skillet with ground beef, onions, carrots, celery, potatoes and spices to make empanada filling
    savory ground beef empanada filling in a skillet made with potatoes, onions, carrots and peas

    How To Assemble Empanadas 

    You’ve made the dough, and you’ve made the filling, now you need to bring it all together into little crescent-shaped pockets of deliciousness! Here’s how to fill an empanada: 

    • Divide the dough evenly, and aim for 10 equal pieces of dough. 
    • Roll each piece into a little ball, and then use a rolling pin to roll each round into a thin circle that’s roughly 7 inches across. 
    • Fill! Add about 1/3 of a cup of the ground beef filling to the round. 
    • Brush with egg wash (this is just a raw, beaten egg with a little water) along the exposed edges. The egg wash is the “glue” that will hold the empanada closed. 
    • Fold. Carefully fold the dough over the filling and seal along the edge to form that classic crescent shape. 
    • Seal. Use a fork to press the edges of the dough together to seal the beef filling inside of the empanada. 
    the edge of a circle of empanada dough with beef filling being brushed with egg wash on the edges to give it a solid seal

    Other FAQs

    • Store-bought dough vs. homemade: Store bought pizza dough (the kind you get in the refrigerated section) will work OK in a pinch, but homemade empanada dough is really worth the extra effort!
    • To keep the filling from bursting out of the pocket as it bakes, don't overfill them, and be sure to seal the edges thoroughly with a fork. It also helps if the beef filling can cool down before you fill the empanadas. 
    an uncooked beef empanada with savory ground beef filling and rolled edges on a bread board

    Make Ahead & Store Empanadas 

    • To make empanadas ahead of time: Cover the tray of unbaked empanadas and refrigerate for up to two days. When you’re ready to eat, bake them at 400° for 40 minutes. They’ll emerge perfectly golden and steaming from the oven just as if you had baked them the same day.
    • Leftover empanadas will keep for up to 4 days in the refrigerator. 
    uncooked beef empanadas on a baking sheet being brushed with egg wash, preparing to bake

    Beef Empanada Variations

    • Make mini empanadas: Just divide the dough into smaller pieces and reduce baking time to 20-25 minutes.
    • Make them cheesy: You could add a little shredded cheese mozzarella or cheddar for a cheesy version. 
    • Make them spicy: Add diced jalapeños or a pinch of cayenne pepper for heat. 
    • Use this empanada dough recipe, but use leftover Picadillo as filling. 
    homemade beef empanadas filled with potato, onion, carrot, celery, peas and spices on a baking sheet fresh out of the oven

    To Freeze Empanadas

    Empanadas freeze beautifully! To freeze beef empanadas: freeze them before baking them. When you’re done filling and sealing the empanadas, lay them on a baking sheet. Then, instead of baking them, pop them in your freezer. Freeze overnight, then transfer the frozen empanadas to an airtight, zipper-top freezer bag and store for up to three months. When you’re ready to eat the empanadas, lay the frozen empanada directly on a parchment-lined baking sheet and bake for 45 minutes at 400°F. 

    Plate of homemade beef empanadas with golden flaky crust and savory ground beef filling with potatoes, carrots, peas & onions

    More Ground Beef Recipes To Love

    The Best Beef Empanada Recipe, Hands Down

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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    Beef Empanadas Recipe

    Updated August 25, 2025

    By Natalie Mortimer

    • Serves:  10
    • Prep Time:  30 min
    • Cook Time:  55 min
    • Calories:  310
    Print Recipe
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    Description

    Tender, flaky homemade empanada dough surrounding a mixture of warmly-spiced ground beef filling, this beef empanada recipe is the best ever. It’s freezer-friendly, too!

    Ingredients

    Empanada Dough

    • 2 ½ cups all purpose flour
    • ½ teaspoon sea salt
    • ½ cup (1 stick) unsalted butter, chilled, cut into ¼- inch cubes
    • 2 large eggs, room temperature
    • ⅓ cup ice water, plus more as needed

    Beef Filling

    • 1 medium russet potato, peeled and cut into ⅓-inch diced (about 1½ cups)
    • ¾ pound 80/20 ground beef
    • ½ medium yellow onion, grated
    • 1 medium carrot, grated
    • 1 celery rib, minced
    • 2 garlic cloves, minced
    • ½ teaspoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • 1 teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper
    • ½ cup frozen peas, thawed
    • ¾ cup beef stock

    Method

    1. Make the empanada dough. In a food processor, combine the flour and salt. Pulse until combined, about 5 times. Add the butter, 1 egg and the ice water. Pulse until the mixture resembles coarse crumbs with some larger butter pieces, about 20 pulses. If the dough seems too dry, add more ice water 1 tablespoon at a time, pulsing until the dough just comes together.  

      flour, salt, butter, eggs and ice water in a food processor to make homemade flaky empanada dough

    2. Turn the dough out onto a work surface and shape into a ball. Wrap tightly in plastic wrap and place in the refrigerator for at least 30 minutes.

      flour, salt, butter, eggs and ice water in a food processor to make homemade flaky empanada dough

    3. Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the diced potato and cook until just tender, 3 to 4 minutes. Drain. 

      diced potatoes being boiled in a pot of water to be used for savory ground beef empanada filling

    4. Heat a large skillet set over medium-high heat. Add the ground beef, onion, carrots and celery. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are softened, 8 to 10 minutes. 

      ground beef, onions, carrots and celery being cooked in a skillet to make savory ground beef empanada filling

    5. Stir in the cooked potatoes, garlic, chili powder, cumin, cinnamon, salt, pepper, peas, and beef stock. Cook, stirring occasionally, until most of the liquid has been absorbed and the mixture holds together, about 5 minutes. Remove from heat and let cool slightly. 

      savory ground beef empanada filling in a skillet made with potatoes, onions, carrots and peas

    6. Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper. Remove the dough from the refrigerator and divide it into 10 equal pieces (about 2.2-ounces each). On a lightly floured surface, roll each piece into a thin circle about 7-inches in diameter. 

      the edge of a circle of empanada dough with beef filling being brushed with egg wash on the edges to give it a solid seal

    7. Place a heaping ⅓ cup of the beef filling on one half of each dough circle, leaving a ½-inch border. In a small bowl, beat the remaining egg with 1 tablespoon water to make an egg wash. Using a pastry brush, brush the exposed edge of the dough with egg wash. Fold the dough over the filling to create a half-moon shape. Using a fork, firmly press the edges to seal or crimp decoratively by hand. 

      uncooked beef empanadas on a baking sheet being brushed with egg wash, preparing to bake

    8. Arrange the empanadas on the prepared sheet pan. Brush the tops with the remaining egg wash. Bake for 30 to 35 minutes, or until deep golden brown. 

      homemade beef empanadas filled with potato, onion, carrot, celery, peas and spices on a baking sheet fresh out of the oven

    9. Let cool for 5 minutes before serving. 

      Plate of homemade beef empanadas with golden flaky crust and savory ground beef filling with potatoes, carrots, peas & onions

    Notes

    These empanadas freeze beautifully! After baking and cooling completely, wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen in a 300°F oven for 15 minutes, or until warmed through.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 310
    • Protein 12 g
    • Carbohydrates 28 g
    • Total Fat 16 g
    • Dietary Fiber 2 g
    • Cholesterol 64 mg
    • Sodium 284 mg
    • Total Sugars 2 g

    Beef Empanadas

    Questions & Reviews

    Rated 4.9 stars by 24 readers

    or
    • Kevin

      Are pierogis and empanadas basically the same? Respectfully, Kevin

      While both pierogies and empanadas are filled dough pockets considered dumplings, the key differences lie in their origin, typical fillings, cooking methods, and texture, with pierogies originating from Eastern Europe and often featuring potato and cheese fillings, while empanadas are from Spain and Latin America, usually filled with meat and often baked or fried with a crispier crust; pierogies tend to be boiled and have a softer dough compared to empanadas' flakier pastry.

    • Gabrielle

      Can I use shortening instead of butter?

      Should work fine! Hope you enjoy.

    • Ruth

      What kind of dipping souse is used for Empanads, Thank you

      We often serve ours with guacamole but you could look up a traditional empanada sauce if you prefer, we don't have a recipe on our site for that yet.

    • Ruth

      I have the reicpe for Empanadas , From your site ,Thank you. I will be looking for more reicpies . Like fried Zuccini

      Thanks Ruth!

    • Shery

      I can't wait to try these. I've always loved empanadas, but never made them myself. Anxious, thanks for an easy sounding recipe.

    • Stacey

      Can you substitute gluten free flour for the dough in this recipe and still get a good result?

      We haven't tested this with gluten free flour but it should work fine. It won't be the same as gluten empanada dough but if you are used to gluten free baking you should be ok.

    • Anna

      can i use the empanada discs as a substitute for the dough? and if so would i still bake them

      Yes, if you buy raw empanada discs you can use those and will still bake as instructed. Hope you enjoy Anna!

    • mary

      can shaved steak be substitutes for ground beef

      We haven't tried it but imagine it would work fine. Hope you enjoy Mary!

    • Sara

      Can I make the empanadas a day head then bake the following day? Will the crust become soggy?

      Its probably best to store the filling and dough separately. you can roll the dough and place wax paper in between each one, then fill them right before baking. Or you can bake them ahead of time and reheat in the oven when ready to serve.

    • Tanzeelah

      What can I use instead of a food processer?

      A pastry cutter or a fork would work best. Hope you enjoy Tanzeelah!

    • Catrine

      5-star rating

      This was such a good recipe except next time I will not use the cinnamon. I pretty much made it exactly except I added a can of tomato paste to tone down the cinnamon flavor and I also also added some Mexican shredded cheese. I also bought premade empanada discs

      Glad you enjoyed Catrine, thank you!

    • Kari

      5-star rating

      SOOOO GOOOOD! so simple to make and very flavorful! I didnt even use beef broth just added some water and still had lots of flavor. my 5 year old is really picky about eating things and whined about it the moment he looked at it. He eventually tried it and when I asked everyone if it was a keeper her gave me a big thumbs up!

      YAY! So happy to hear that. Thanks kari!

    • Stephen

      5-star rating

      Amazing

      Thanks Stephen, so glad you loved it!

    • Marlen

      5-star rating

      I have been using your recipe for a few years now and thought you deserved a compliment! These are so delicious and always a popular dish when I make it. Thanks for sharing!

      Aw, thank you so much Marlen. We are so happy you love these!

    • Sue

      5-star rating

      Fixed the broccoli salad last night. Since I am diabetic I substituted monk fruit for sugar. It was really good. Really easy to follow. My son who never makes a comment about food said he really liked it and hoped I’d fix it again. The 3 of us ate almost all as a sude with dinner.

      Thanks Sue, this is so great to hear. We are so happy you all loved it!

    • Tamster

      4-star rating

      Flavor was spot on but the filling and crust were both a bit dry. They were fun to make though and I may tweak it if i decide to try again.

      Thanks Tamster, glad you enjoyed these. You can always try adding a bit of water to the dough if it turns out too dry.

    • Myra

      5-star rating

      Great recipe for the crust. I didn't add the celery into the filling. Just the potatoes, peas and carrots. Husband thought it was restaurant quality. Fantastic recipe. Definitely a keeper. Thanks so much

      Thank you Myra! We are so happy you both loved it!

    • Sharon

      5-star rating

      Very good recipe- they came out great but a bit too cinnamon forward for my taste- I added more chili powder, cumin, and a bit of sriracha - not to make them spicy but to knock down the cinnamon heaviness-it was then a nice back note- made homemade salsa cruda and - then marinated shrimp and onions in an avocado half as a side-will make them again.

      Thanks Sharon, glad you enjoyed them and knew how to adjust the flavor to your liking.

    • Richard

      5-star rating

      Lovely recipe. We really enjoyed it - thank you.

      I made them for a party, so reduced the size. I wound up using 28 grams of dough for each empanada and baked them at 350° F for 22 min. I also brushed buttermilk vs the egg wash to help finish them off.

      Thanks Richard, we are glad you enjoyed them!

    • Steve

      3-star rating

      It was good but if I make it again, no cinnamon. Instead of making the dough, I used Goya Disc's (frozen section). As a garnish, sour cream and salsa.

      Thanks Steve, glad you enjoyed it.

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