Classic Beef Empanadas

I remember the first time I realised I could have proper, homemade empanadas on the table in under an hour, with barely a mess to clean up. It was a Tuesday night, the fridge was looking sparse, and I had a pack of mince defrosting. I stumbled upon this combination by accident, and it’s been a hit ever since. This is my go-to recipe when I need something quick but impressive, proving that a satisfying, golden-brown meal doesn’t have to take all evening.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: Makes 10-12 empanadas
• Difficulty: Easy

Why You’ll Love This For another hand-held meal packed with rich filling, try these Beef Birria Tacos With Consommé.

• Weeknight friendly: From start to finish, this comes together in under an hour, making it a reliable choice for busy evenings.
• Make-ahead magic: You can prep the filling a day or two in advance, or even freeze the assembled, unbaked empanadas for a later date.
• Minimal cleanup: This recipe uses just one pan for the filling and a single baking sheet, meaning less time at the sink and more time at the table.
• Customisable to your pantry: The filling is a fantastic base for using up leftover vegetables or adding a personal touch with different spices.
• Naturally portion-controlled: Each empanada is a self-contained meal, perfect for packing in lunchboxes or serving to a hungry family without fuss.

Classic Beef Empanadas

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 500 g beef mince
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 tablespoon tomato purée
• 120 ml beef stock
• 50 g pitted green olives, chopped
• 2 hard-boiled eggs, chopped (optional)
• Salt and black pepper, to taste
• 1 packet (about 500 g) shop-bought empanada discs (see note)
• 1 egg, beaten, for egg wash

Tip: If you can’t find empanada discs, you can use thawed puff pastry or make a simple dough with flour, butter, and water. For a truly quick dinner, the pre-made discs are a lifesaver.

How to Make Classic Beef Empanadas

1. Sweat the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 5-7 minutes until it becomes translucent and soft, and you can smell its sweet, savoury aroma. The edges should just start to turn a light golden colour.
2. Brown the mince: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until it is no longer pink and you hear a satisfying sizzle. You’ll see the colour change from pink to a rich, deep brown, and the bottom of the pan will have some lovely browned bits (the fond).
3. Build the flavour: Stir in the minced garlic, diced red pepper, cumin, paprika, and oregano. Cook for another 2 minutes until the garlic is fragrant and the pepper has softened slightly. The kitchen will smell wonderfully warm and spiced at this point.
4. Simmer the filling: Add the tomato purée and beef stock, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, until the liquid has mostly evaporated and the filling looks thick and glossy, not watery. Stir in the chopped olives and hard-boiled eggs (if using), then season with salt and pepper. Remove from the heat and allow it to cool completely before assembling. This is crucial.
5. Assemble the empanadas: Preheat your oven to 200°C (180°C fan). Line a baking sheet with baking paper. Place a heaped tablespoon of the cooled filling in the centre of each empanada disc. Brush the edges of the disc lightly with water. Fold the disc over to create a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a decorative finish.
6. Bake to golden perfection: Place the assembled empanadas on the prepared baking sheet, leaving a little space between each. Brush the tops with the beaten egg wash. Bake for 20-25 minutes, or until they are puffed up and a deep, glossy golden brown. You’ll hear a faint crackle when you tap the top, and the pastry should feel firm and flaky to the touch.
7. Rest and serve: Allow the empanadas to rest on the baking sheet for 5 minutes before serving. This helps the pastry set and prevents the filling from burning your mouth. The aroma of the spiced beef and flaky pastry will be irresistible.

Tips From My Kitchen

• Cool the filling completely: This is the most important step. If you put warm filling into the pastry discs, the steam will make the pastry soggy before it even goes in the oven. It can also cause the empanadas to split open during baking. Spread the cooked filling on a plate to speed up the cooling process.
• Don’t overfill your empanadas: It’s tempting to cram as much filling as possible into each disc, but this is a mistake. Overfilled empanadas are incredibly difficult to seal properly and will likely burst open in the oven, leaking their contents onto the baking sheet. A heaped tablespoon is the perfect amount for a standard-sized disc.
• Seal the edges tightly: A good seal is the difference between a juicy empanada and a leaky one. After folding the disc, press the edges firmly with your fingers, then go over them again with the tines of a fork. This creates a strong, decorative seal that will hold up during baking.
• Use a hot oven: A high oven temperature is key to achieving that beautiful, flaky, golden-brown pastry. If your oven isn’t hot enough, the pastry will bake slowly and become tough and pale, rather than crisp and puffed. Preheating fully is non-negotiable.
• Make ahead for an even quicker dinner: Assemble the empanadas completely up to the point of baking. Place them on a baking sheet lined with baking paper and pop them in the freezer for about an hour, until solid. Then, transfer them to a freezer bag. When you’re ready to cook, bake them from frozen, adding an extra 5-8 minutes to the baking time. No need to thaw.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Baking sheet
• Baking paper
• Pastry brush
• Fork (for crimping)

Common Mistakes to Avoid

• Overcrowding the pan: When browning the mince, if you add too much to the pan at once, it will steam instead of sear. This means you won’t get those deep, savoury browned bits that add so much flavour. Cook the mince in a single layer, in batches if necessary, to ensure a proper brown.
• Wrong temperature: Baking at too low a temperature will result in pale, doughy pastry. Conversely, too high a temperature can burn the outside before the inside is cooked through. Stick to the recommended 200°C (180°C fan) for the best results.
• Skipping the rest time: After baking, the filling inside is molten hot. Cutting into an empanada straight away will not only risk a burnt tongue, but the filling may also be too loose and runny. Letting them rest for just 5 minutes allows the filling to settle and the pastry to firm up, making for a much better eating experience.

Delicious Variations to Try

• Spicy Version: Add 1-2 finely chopped fresh chillies (like jalapeño or serrano) along with the garlic and peppers. You can also add a teaspoon of chilli powder or a pinch of cayenne pepper to the spice mix for a deeper, lingering heat.
• Vegetarian/Vegan Option: Replace the beef mince with 400g of finely chopped mushrooms, a can of drained and rinsed black beans, or a mix of both. Sauté the mushrooms until they release their liquid and it evaporates, then proceed with the recipe. For a vegan version, omit the hard-boiled eggs and use a plant-based milk wash instead of egg wash for the pastry.
• Different Protein: Swap the beef mince for an equal amount of ground chicken or turkey. Because these are leaner, you might need to add a little extra olive oil to the pan to prevent them from drying out. The cooking time remains the same.

What to Serve With Classic Beef Empanadas

• A simple green salad with a zesty lime and coriander dressing.
• Chimichurri sauce or a dollop of soured cream for dipping.
• Spanish rice or a simple tomato and avocado salsa.

Frequently Asked Questions

Classic Beef Empanadas

Savory, golden-baked empanadas filled with spiced beef, olives, and optional hard-boiled eggs. A satisfying main course with rich, aromatic flavors.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 500 g beef mince
• 1 tablespoon olive oil
• 1 large onion finely diced
• 2 cloves garlic minced
• 1 red bell pepper finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 tablespoon tomato purée
• 120 ml beef stock
• 50 g pitted green olives chopped
• 2 hard-boiled eggs chopped (optional)
• Salt and black pepper to taste
• 1 packet about 500 g shop-bought empanada discs (see note)
• 1 egg beaten, for egg wash

Method

 

1. Sweat the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 5-7 minutes until it becomes translucent and soft, and you can smell its sweet, savoury aroma. The edges should just start to turn a light golden colour.
2. Brown the mince: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until it is no longer pink and you hear a satisfying sizzle. You’ll see the colour change from pink to a rich, deep brown, and the bottom of the pan will have some lovely browned bits (the fond).
3. Build the flavour: Stir in the minced garlic, diced red pepper, cumin, paprika, and oregano. Cook for another 2 minutes until the garlic is fragrant and the pepper has softened slightly. The kitchen will smell wonderfully warm and spiced at this point.
4. Simmer the filling: Add the tomato purée and beef stock, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, until the liquid has mostly evaporated and the filling looks thick and glossy, not watery. Stir in the chopped olives and hard-boiled eggs (if using), then season with salt and pepper. Remove from the heat and allow it to cool completely before assembling. This is crucial.
5. Assemble the empanadas: Preheat your oven to 200°C (180°C fan). Line a baking sheet with baking paper. Place a heaped tablespoon of the cooled filling in the centre of each empanada disc. Brush the edges of the disc lightly with water. Fold the disc over to create a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a decorative finish.
6. Bake to golden perfection: Place the assembled empanadas on the prepared baking sheet, leaving a little space between each. Brush the tops with the beaten egg wash. Bake for 20-25 minutes, or until they are puffed up and a deep, glossy golden brown. You’ll hear a faint crackle when you tap the top, and the pastry should feel firm and flaky to the touch.
7. Rest and serve: Allow the empanadas to rest on the baking sheet for 5 minutes before serving. This helps the pastry set and prevents the filling from burning your mouth. The aroma of the spiced beef and flaky pastry will be irresistible.

Notes

If you cannot find empanada discs, you can use homemade dough or substitute with puff pastry rounds. The filling must be completely cooled before assembling to prevent soggy pastry.

I hope this recipe becomes a staple in your weeknight rotation, just as it has in mine. The combination of a flaky, golden pastry with a savoury, spiced beef filling is hard to beat, especially when it comes together so quickly. If you give it a go, I’d love to hear how you get on. Feel free to share your own twists and tips in the comments below — happy cooking!

Classic Beef Empanadas

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