Spicy Beef Empanadas

These Spicy Beef Empanadas have become something of a legend in my household. The first time I made them, I was simply looking for a fun, handheld dinner idea. I tweaked a few recipes, upped the spice level (we love heat!), and hoped for the best. The reaction was immediate and unanimous: pure delight. The flaky, golden crust giving way to that rich, savory, and perfectly spiced beef filling was a winner. My kids, who can sometimes be picky, devoured them, asking when we could have them again. My partner declared them “restaurant-quality,” which is the highest praise in our kitchen. Now, they’re a regular feature for game nights, potlucks, or even just a special weeknight treat. The aroma alone, that blend of sizzling beef, onions, peppers, and warm spices filling the kitchen, is enough to make everyone gather around, eagerly anticipating that first bite. They are a bit of a labor of love, yes, but utterly worth it, and this recipe breaks it down so you can recreate that same magic in your own kitchen. Trust me, these aren’t just empanadas; they’re little pockets of joy.

Ingredients

Here’s what you’ll need to create these flavor-packed Spicy Beef Empanadas:

For the Empanada Dough (or use Store-Bought):

• 3 cups (approx. 380g) All-Purpose Flour: The structural foundation of our flaky crust.
• 1 teaspoon Salt: Enhances the flavor of the dough.
• ½ cup (113g) Cold Unsalted Butter, cut into small cubes: Creates flaky layers as it melts during baking. Keep it cold!
• 1 Large Egg: Adds richness and helps bind the dough.
• ½ cup (120ml) Ice Water: Helps bring the dough together without melting the butter. You might need slightly more or less.
• 1 tablespoon White Vinegar or Lemon Juice: Tenderizes the dough for a more delicate crust.

For the Spicy Beef Filling:

• 1 tablespoon Olive Oil: For sautéing the vegetables and browning the beef.
• 1 lb (approx. 450g) Lean Ground Beef (85/15 or 90/10): The star of the filling; lean beef provides great flavor without excessive grease.
• 1 Medium Yellow Onion, finely chopped: Builds the aromatic base of the filling.
• 1 Red Bell Pepper, finely chopped: Adds sweetness and color.
• 2-3 Cloves Garlic, minced: Essential aromatic for depth of flavor.
• 1 Jalapeño or Serrano Pepper, finely minced (seeds removed for less heat, optional): Provides the signature spicy kick. Adjust amount based on your heat preference.
• 1 tablespoon Tomato Paste: Adds concentrated tomato flavor and richness.
• 1 teaspoon Ground Cumin: Warm, earthy spice fundamental to many Latin dishes.
• 1 teaspoon Smoked Paprika: Adds a lovely smoky dimension and color.
• ½ teaspoon Dried Oregano (preferably Mexican Oregano): Contributes a slightly floral, savory note.
• ¼ – ½ teaspoon Cayenne Pepper (or more, to taste): Boosts the heat level; adjust carefully!
• ½ cup Beef Broth or Water: Helps meld the flavors and create a slightly saucy consistency.
• ¼ cup Chopped Fresh Cilantro: Adds a burst of freshness at the end.
• Salt and Black Pepper to taste: Crucial for seasoning the filling properly.
• Optional additions: ½ cup frozen peas or corn, 1 hard-boiled egg (chopped), ¼ cup chopped green olives for extra texture and flavor complexity.

For Assembly and Baking/Frying:

• 1 Large Egg, beaten (for egg wash): Creates a beautiful golden-brown, glossy finish when baking.
• Flour for dusting: Prevents dough from sticking during rolling and cutting.
• Oil for frying (if frying, e.g., vegetable, canola, peanut): Approximately 3-4 cups, depending on the size of your pot.

Instructions

Follow these steps carefully for perfect Spicy Beef Empanadas every time:

Part 1: Prepare the Empanada Dough (if making from scratch)

1. Combine Dry Ingredients: In a large bowl, whisk together the 3 cups of all-purpose flour and 1 teaspoon of salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (pulsing briefly), cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Working quickly is key to keeping the butter cold.
3. Add Wet Ingredients: In a small bowl, whisk together the 1 large egg, ½ cup of ice water, and 1 tablespoon of vinegar or lemon juice.
4. Form the Dough: Gradually pour the wet ingredients into the flour-butter mixture, mixing gently with a fork or your hands until the dough just starts to come together. Be careful not to overmix. If the dough seems too dry, add more ice water, one teaspoon at a time.
5. Knead Briefly & Chill: Turn the dough out onto a lightly floured surface and gently knead it just a few times (maybe 5-6 turns) until it forms a cohesive ball. Over-kneading will develop the gluten too much and make the crust tough. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling allows the gluten to relax and the butter to firm up again, crucial for a flaky crust.

Part 2: Prepare the Spicy Beef Filling (Picadillo)

1. Sauté Aromatics: Heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. Add Garlic and Chili: Stir in the minced garlic and finely minced jalapeño (or serrano). Cook for another minute until fragrant, being careful not to burn the garlic.
3. Brown the Beef: Increase the heat slightly to medium-high. Add the 1 lb of lean ground beef to the skillet. Break it apart with a spoon and cook, stirring frequently, until it’s browned and no longer pink.
4. Drain Excess Fat: If using beef with higher fat content, carefully drain off any excess grease from the skillet.
5. Add Spices and Tomato Paste: Stir in the 1 tablespoon of tomato paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, and ¼ – ½ teaspoon cayenne pepper (adjust to your spice preference). Cook for 1-2 minutes, stirring constantly, allowing the spices to toast and bloom, which deepens their flavor.
6. Simmer and Reduce: Pour in the ½ cup of beef broth or water. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for 10-15 minutes, or until most of the liquid has evaporated and the filling has thickened. You want a moist filling, but not overly wet, as excess liquid can make the empanada bottoms soggy.
7. Season and Cool: Stir in the ¼ cup chopped fresh cilantro (and any optional additions like peas, corn, olives, or chopped hard-boiled egg, if using). Season generously with salt and black pepper to taste. Remember that the filling’s flavor should be slightly pronounced, as the dough will mellow it out.
8. Cool Completely: Transfer the filling to a bowl and let it cool completely to room temperature. You can speed this up by placing it in the refrigerator. Crucially, do not assemble empanadas with hot filling, as it will melt the butter in the dough and make it difficult to handle, potentially leading to a soggy crust.

Part 3: Assemble the Empanadas

1. Prepare Workspace: Lightly flour your work surface. Preheat your oven to 400°F (200°C) if baking, and line baking sheets with parchment paper. If frying, start heating your oil in a deep pot or Dutch oven over medium heat (aiming for 350-375°F or 175-190°C).
2. Roll Out Dough: Take one disc of chilled dough from the refrigerator (leave the other chilled until needed). On the lightly floured surface, roll out the dough to about ⅛-inch thickness.
3. Cut Circles: Using a round cutter (about 4-6 inches in diameter, depending on your desired empanada size) or the rim of a bowl, cut out circles from the dough. Gather the scraps, gently re-roll (avoid overworking), and cut more circles. Place the dough circles on a piece of parchment paper.
4. Fill the Empanadas: Place about 2-3 tablespoons of the cooled spicy beef filling onto one half of each dough circle, leaving a ½-inch border around the edge. Avoid overfilling, as it makes sealing difficult.
5. Seal the Empanadas: Lightly brush the edge of the dough circle with water or a little bit of the egg wash using your finger or a pastry brush. This helps create a better seal. Fold the empty half of the dough circle over the filling to create a half-moon shape. Press the edges firmly together with your fingertips to seal tightly.
6. Crimp the Edges: To ensure a tight seal and create the classic empanada look, crimp the edges using the tines of a fork or by making a decorative rope pattern (the ‘repulgue’). To make a repulgue: pinch a small corner of the sealed edge, fold it over onto itself, and press down. Repeat this pinching and folding motion along the entire curved edge.
7. Repeat: Continue rolling, cutting, filling, and sealing until all the dough and filling are used. Place the assembled empanadas on the prepared baking sheets (if baking) or a tray lined with parchment paper (if frying).

Part 4: Cook the Empanadas

• For Baking (Recommended for less fat):
  1. Egg Wash: Brush the tops of the assembled empanadas evenly with the beaten egg wash. This gives them a beautiful golden color and shine. You can prick the tops once or twice with a fork to allow steam to escape, preventing them from puffing up too much.
  2. Bake: Place the baking sheets in the preheated 400°F (200°C) oven. Bake for 20-25 minutes, or until the crust is golden brown and firm. Cooking time may vary slightly depending on your oven and the size of the empanadas. Rotate the baking sheets halfway through for even baking.
  3. Cool: Let the baked empanadas cool on the baking sheets for a few minutes before transferring them to a wire rack.
• For Frying (Classic, richer flavor):
  1. Check Oil Temperature: Ensure your oil is at the correct temperature (350-375°F or 175-190°C). If it’s too cool, the empanadas will absorb too much oil and become greasy. If it’s too hot, the crust will brown too quickly before the inside is heated through. Use a thermometer for accuracy.
  2. Fry in Batches: Carefully lower 3-4 empanadas at a time into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot, as this will lower the oil temperature.
  3. Cook Until Golden: Fry for about 3-5 minutes per side, turning gently once, until they are deep golden brown, crispy, and puffed.
  4. Drain: Remove the fried empanadas from the oil using the slotted spoon and transfer them to a wire rack set over paper towels to drain any excess oil.
  5. Maintain Temperature: Monitor and adjust the heat as needed to keep the oil temperature consistent between batches.

Nutrition Facts

• Servings: This recipe yields approximately 12-16 empanadas, depending on the size of your cutter (serving size: 1 empanada).
• Calories per serving (estimated): Approximately 300-400 kcal per baked empanada (fried will be higher). Note: This is an estimate and can vary based on exact ingredients, size, and cooking method.
• Protein: Significant source from the ground beef, contributing to satiety and muscle maintenance.
• Fat: Contains fats primarily from the butter in the crust and the ground beef. Baking is a lower-fat option than frying.
• Carbohydrates: Primarily from the flour in the crust.
• Sodium: Content will vary based on the amount of salt added and the broth used. Be mindful if using store-bought broth or dough.
• Fiber: Some fiber content from the vegetables (onion, peppers) and potentially whole wheat flour if substituted.

(Disclaimer: Nutritional information is estimated and provided for informational purposes only. Actual values may vary.)

Preparation Time

• Dough Preparation & Chilling: Approx. 15 minutes active time + 1 hour chilling time.
• Filling Preparation & Cooling: Approx. 30-40 minutes active time + 30-60 minutes cooling time.
• Assembly: Approx. 30-45 minutes (depending on speed and number of empanadas).
• Cook Time (Baking): 20-25 minutes.
• Cook Time (Frying): Approx. 5-8 minutes per batch.
• Total Time (including chilling/cooling): Approximately 2.5 – 3.5 hours. While the active time is manageable, allow ample time for chilling and cooling steps, which are crucial for the best results.

How to Serve

Spicy Beef Empanadas are versatile and delicious on their own, but serving them with accompaniments elevates the experience. Here are some ideas:

• Dipping Sauces:
  • Chimichurri Sauce: A vibrant Argentinian sauce made with parsley, garlic, oregano, vinegar, and oil. Its bright, herbaceous, and tangy flavor cuts through the richness of the empanada beautifully.
  • Salsa Roja or Pico de Gallo: A classic fresh tomato salsa adds acidity and freshness.
  • Avocado Crema or Guacamole: Cool, creamy avocado provides a lovely contrast to the spicy filling. Blend avocado with lime juice, cilantro, and a dollop of sour cream or Greek yogurt for an easy crema.
  • Lime Wedges: A simple squeeze of fresh lime juice brightens everything up.
  • Sour Cream or Greek Yogurt: Offers a cooling counterpoint to the spice. You can mix in some chopped cilantro or a dash of hot sauce.
  • Aji Amarillo Sauce: A Peruvian chili sauce that adds a different kind of fruity heat.
• Serving Occasions:
  • Appetizer: Make smaller empanadas (use a 3-inch cutter) for parties or gatherings.
  • Main Course: Serve 2-3 larger empanadas per person alongside a side dish.
  • Lunchbox Treat: They are great cold or reheated.
  • Game Day Snack: Perfect handheld food for watching sports.
  • Potlucks: Always a crowd-pleaser!
• Side Dishes:
  • Simple Green Salad: A light salad with a vinaigrette dressing balances the richness.
  • Black Beans and Rice: A classic Latin American pairing.
  • Corn Salad (Esquites style): Roasted corn with lime, chili, cilantro, and cotija cheese.
  • Coleslaw: A creamy or vinegar-based slaw adds crunch and freshness.

Additional Tips

1. Master the Chill: Don’t skip chilling the dough and the filling. Cold dough is easier to handle and results in a flakier crust. Cold filling prevents the dough from becoming greasy or tearing during assembly.
2. Don’t Overfill: It’s tempting to pack them full, but overfilling makes sealing difficult and increases the risk of leaks during cooking. Stick to about 2-3 tablespoons for a 5-6 inch circle.
3. Seal Securely: A leaky empanada is a sad empanada! Press the edges firmly, use a water or egg wash sealant, and crimp well with a fork or the traditional ‘repulgue’ method to ensure the delicious filling stays inside.
4. Spice Level Control: Easily adjust the heat by varying the amount and type of chili pepper. Remove seeds and membranes from jalapeños/serranos for less heat, or omit them entirely and rely solely on cayenne. Conversely, add more cayenne or even a pinch of habanero powder for extra fire. Taste the filling before assembling!
5. Make-Ahead Magic: You can prepare components in advance. The dough can be made up to 2 days ahead and kept refrigerated (or frozen for longer). The filling can also be made a day or two ahead and stored in the fridge. Assembled, unbaked empanadas can be frozen solid on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the baking time.
6. Dough Alternatives: Short on time? Good quality store-bought pie crust (rolled slightly thinner) or pre-made empanada discs (found in the freezer section of many Latin or international markets) work well. Puff pastry can also be used for a different, lighter texture (bake according to pastry instructions).
7. Achieve Golden Perfection (Baked): For the best color and shine on baked empanadas, don’t skip the egg wash. Ensure it coats the surface evenly. Pricking the tops helps steam escape.
8. Frying Temperature is Key: If frying, use a thermometer! Oil that’s too cold leads to greasy empanadas; oil that’s too hot burns the outside before the inside is heated. Maintain a steady 350-375°F (175-190°C).

FAQ Section

Q1: Can I make these empanadas vegetarian or with different meat?
A1: Absolutely! For a vegetarian version, substitute the ground beef with finely chopped mushrooms, lentils, black beans, crumbled firm tofu, or a plant-based ground meat alternative. Adjust seasonings as needed. You can also easily swap the beef for ground turkey, chicken, or pork; cooking times for the filling will be similar.

Q2: My empanada dough is tough, not flaky. What went wrong?
A2: Tough dough is usually caused by overworking it (developing too much gluten) or not using cold enough butter/water. Mix the dough only until it just comes together, knead very briefly, and ensure your butter and water are ice cold. Chilling the dough adequately also helps relax the gluten.

Q3: Why did my empanadas leak while cooking?
A3: Leaking usually happens due to overfilling, not sealing the edges properly, or having a filling that was too wet. Ensure a good ½-inch border when filling, press edges firmly, use water/egg wash to help seal, and crimp well. Also, make sure your filling has cooled and isn’t overly saucy – most of the liquid should evaporate during simmering.

Q4: Can I make mini empanadas for appetizers?
A4: Yes, mini empanadas are fantastic for parties! Use a smaller round cutter (around 3 inches). You’ll need less filling per empanada (about 1-1.5 tablespoons). Baking or frying times will be shorter, so keep a close eye on them (maybe 15-18 minutes baking, or 2-3 minutes per side frying).

Q5: What’s the best way to reheat leftover empanadas?
A5: For the best texture (especially for the crust), reheat empanadas in an oven or toaster oven at around 350°F (175°C) for 10-15 minutes, or until heated through and crispy. An air fryer also works wonderfully (around 350°F for 5-8 minutes). Microwaving is possible but tends to make the crust soft or soggy.

Q6: Baked vs. Fried Empanadas – Which is better?
A6: It’s a matter of preference! Baked empanadas are generally lighter, less greasy, and slightly healthier. They tend to have a drier, more biscuity crust (especially with homemade dough). Fried empanadas are richer, often more golden and bubbly, with a crispier, slightly chewier crust. They absorb some oil, adding flavor and calories. Both methods are delicious!

Q7: My baked empanadas have soggy bottoms. How can I prevent this?
A7: Soggy bottoms can result from a filling that’s too wet, dough that’s rolled too thin on the bottom, or not enough heat from below. Ensure your filling is well-reduced and cooled. You can also try baking them on a preheated baking stone or steel, or on the lowest oven rack for the first half of baking to ensure the bottom cooks quickly. Using parchment paper instead of silicone mats can also help crisp the bottom.

Q8: Can I freeze cooked empanadas?
A8: Yes, you can freeze fully cooked and cooled empanadas. Place them in a single layer on a baking sheet to freeze solid, then transfer to an airtight container or freezer bag. Reheat from frozen in a 350°F (175°C) oven or air fryer until hot and crispy (usually 15-25 minutes). They store well for up to 2-3 months.