Classic Beef Empanada Recipe

Published: July 29, 2025

Get a Classic Beef Empanada Recipe 

Here is a classic beef empanada recipe to experiment with. Pro Tip: You can add the beef filling as a specialty pizza topping.

For the Empanada Dough:

Classic Beef Empanada Recipe DOUGH
Author: 
 
Ingredients
  • 3 cups all-purpose flour
  • ½ cup cold, unsalted butter, cubed
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ⅔ cup cold water
Instructions
  1. Combine flour, salt and sugar in a large bowl.
  2. Mix in the cold butter until the mixture forms a coarse, crumbly texture.
  3. Gradually pour in the cold water, mixing until a dough forms. Avoid overworking the dough.
  4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while preparing the filling.

 

For the Empanada Beef Filling:

Classic Beef Empanada Recipe BEEF FILLING
Author: 
 
Ingredients
  • 2 tablespoons olive oil
  • ½ pound ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • ¼ teaspoon ground black pepper
  • 10 green olives, sliced
  • Salt to taste
Instructions
  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onion and garlic, cooking until softened and fragrant.
  3. Add the ground beef and cook, breaking it up with a spoon until browned and fully cooked.
  4. Stir in cumin, paprika, chili powder (if using), salt and pepper.
  5. Mix well to coat the beef with spices until everything is well combined.
  6. Adjust seasoning as needed. Remove from heat and allow to cool.

 

For the Empanadas:

Classic Beef Empanada Recipe
Author: 
 
Ingredients
  • Empanada Dough (Recipe Above)
  • Beef Filling (Recipe Above)
  • 1 egg (beaten, for egg wash)
Instructions
  1. On a floured surface, roll out the chilled dough to about ⅛-inch thickness.
  2. Use a 4-5-inch round cutter to cut out circles. Place about 1 tablespoon of filling onto the center of each circle.
  3. Fold the dough over the filling into a half-moon shape.
  4. Press the edges firmly with your fingers and crimp with a fork to seal.
  5. Brush beaten egg over the tops for a golden finish.

 

 

 

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