These spicy beef empanadas are dough pockets filled with ground beef, jalapeรฑos, cumin, paprika, coriander, and fresh herbs. This easy Argentinian recipe makes a delicious, flavorful snack.
I've forgotten how many times I've made these spicy beef empanadas... Every time I make them, they are gone in no time.
Just like every time I make this kind of filled pocket, like Cheese and Onion Pasties, or Pumpkin Pasties.
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What are empanadas?
Empanadas are baked or fried pastry pockets with sweet or savory fillings. Popular in Latin America and southern Europe, they date back to medieval Spain and were first mentioned in a 1520 Catalan cookbook.
Similar pastries existed earlier, possibly from ancient Persia. Variations include Cornish Beef Pasties and Indian samosas. The Spanish introduced empanadas to the Americas in the 16th century.
Recipe ingredients
The dough is made with flour, eggs, and butter or lard.
For the filling, you will need ground beef, tomato paste, and lots of spices and fresh herbs like parsley and cilantro.
See the recipe card for full information on ingredients and quantities.
How to make spicy beef empanadas?
Step #1: Mix beef, onion, herbs, and spices.
Step #2: Cook the filling for a few minutes, then add the tomato paste and cook for 5 more minutes. Let it cool while you prepare and rest the dough.
Step #3: Mix the flour and salt in a bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine crumbs.
Step #4: Add the lightly beaten eggs and about ยพ of the cold water and mix just until the dough comes together.
Tip: Use only your fingertips to rub the flour with the butter, not your whole hands, to keep the mixture cool and crumbly. Alternatively, use a food processor for a faster, easier option.
Step #5: Knead the dough briefly, form a ball, wrap in plastic wrap, and refrigerate it for 20-30 minutes.
Step #6: Roll the dough on the lightly floured surface and cut it into circles.
Tip: The dough is very soft, but it remains pliable and won't stick when rolled.
Step #7: Fill the dough with the spicy beef and fold the circles into semicircles. Close and crimp the edges to seal the empanadas thoroughly.
Step #8: Brush with egg wash and bake until golden and cooked through.
Tip: The easiest way to seal the edges is to lift both sides of the dough circle, keep the filled part on the table, and press the edges together. Then, place the empanada back down and crimp it with a fork. While more decorative techniques exist, the fork method works perfectly for a quick, tasty result.
How to serve empanadas?
You can serve them hot, warm, or at room temperature.
You can serve them with guacamole, sour cream, and a nice green salad. You can pair them with thisย Spicy Avocado Spread, theย Panama Saladย with tomatoes and avocado, orย theย Yogurt Mint Sauce.
They can be easily transported and thus perfect for a picnic.
How to store?
Refrigerate in an airtight container for up to 2 days.
Freeze unbaked empanadas on a baking tray until solid, then transfer them to freezer bags or containers to prevent sticking.
Frozen empanadas keep for about 3 months and can be baked directly from frozen as directed in the recipe, adding an extra minute or two to the baking time.
Cooked empanadas can also be frozen and reheated in the oven, although the pastry might lose some of its flakiness. However, if you have made more than you can eat, freezing them is still a very good idea.
Reheat in the preheated oven at 180ยฐC/ 360ยฐC for about 10 minutes or until hot.
Spicy Beef Empanadas
Equipment
- Non stick pan or large skillet
- Large bowl or food processor
- Rolling Pin
- Round cutter or bowl 4 inches/ 10 cm
- 2 Baking sheets
Ingredients
Beef filling:
- 1 lb ground beef
- 1 onion about 2.5 oz/ 75 g
- 2 garlic cloves grated
- 3 tablespoons parsley chopped
- 1 tablespoon cilantro chopped
- ยฝ teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 small jalapeลo more or less to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes optional and to taste
- ยฝ teaspoon fine sea salt
- ยฝ tablespoon olive oil
- 2 tablespoons tomato paste
Empanada dough (Note):
- 3 cups all-purpose flour 13.2 oz
- 1 teaspoon fine sea salt
- 1 cup unsalted butter very cold
- 2 eggs
- โ cup water very cold
Egg brush:
- 1 small egg
- 1 tablespoon milk
Instructions
Beef filling:
- Mix the ground beef, very finely chopped onion, chopped parsley, cilantro, smoked and sweet paprika, very finely chopped jalapeลo, ground cumin, coriander, chili flakes, and salt.1 lb ground beef + 1 onion + 2 garlic cloves + 3 tablespoons parsley + 1 tablespoon cilantro + ยฝ teaspoon smoked paprika + 1 teaspoon sweet paprika + 1 small jalapeลo + 2 teaspoons ground cumin + 1 teaspoon ground coriander + 1 teaspoon chili flakes + ยฝ teaspoon fine sea salt
- Cook the filling: Heat the oil in the pan and cook the mixture for about 2 minutes, breaking the lumps of meat with a wooden spoon. Add the tomato paste, stir well, and continue cooking the filling until the meat is cooked through (about 5 minutes). Let cool while you make the dough.ยฝ tablespoon olive oil + 2 tablespoons tomato paste
Empanada dough:
- Cut butter into flour: Place the flour and the salt in a bowl. Mix well. Cut the very cold butter into small cubes and rub it into the flour with your fingertips until the mixture resembles fine crumbs. 3 cups all-purpose flour + 1 teaspoon fine sea salt + 1 cup unsalted butterTip: Only use your fingertips and not your whole hands; otherwise, the mixture will become too warm and soft. You can also do this in the food processor; it's easier and quicker.
- Beat the eggs lightly and add them to the mixture. Add about ยพ of the very cold water and mix or process very shortly until the dough comes together.2 eggs + โ cup water
- Knead dough: Turn the dough onto the lightly floured working surface and knead very briefly to obtain a smooth and soft dough. Only add the remaining water if necessary.
- Refrigerate dough: Wrap the dough into cling film and refrigerate for 20 - 30 minutes.
Form and bake:
- Preheat the oven to 350ยฐF/ 180ยฐC. Line two baking trays with baking paper.
- Divide the dough into 4 portions.
- Roll the first portion into a thin sheet and cut the discs using a round cookie cutter of about 4 inches/ 10 cm. Place about 1 teaspoon of filling in the center of the discs.
- Form empanadas: Slightly lift both parts of the circle from the table (while the heavier part of the empanada containing the filling still rests on the table) and press the edges together. You can slightly wet the edges with some water if you feel that they don't keep together well, but I didn't find it necessary, it was a hot day, and the dough was rather soft.
- Crimp: Place the empanada on the table again and crimp the edges by pressing them with a fork. Place the empanada on the baking tray. Repeat with all the remaining dough and filling. I had about 40 empanadas.
- Egg wash: Mix the egg and the milk in a small bowl. Brush the empanadas with the mixture. 1 small egg + 1 tablespoon milk
- Bake for about 20 minutes or until golden brown and cooked through. Serve as suggested above.
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