If you're craving a mouthwatering, golden snack that’s bursting with rich flavors and unforgettable textures, you’re in the right place. This Crispy Beef Empanadas Recipe offers that perfect crispy exterior with a hearty, savory filling you’ll want to make again and again.
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Why You'll Love This Recipe
I have to admit, these Brazilian-style empanadas quickly became one of my favorite comfort foods to make and share. The mix of ground beef and chorizo cooked with fresh herbs and tender potatoes wrapped inside a buttery, flaky shortcrust pastry is nothing short of irresistible.
- Authentic Flavors: The combination of chorizo and beef creates a deeply savory filling infused with the perfect balance of spices.
- Buttery & Crispy Pastry: The shortcrust dough bakes up flawlessly crisp and golden, delivering the ideal textural contrast.
- Make Ahead Friendly: You can prepare the dough and filling well in advance — perfect for planning parties or lazy weekends.
- Versatile Serving: Great as an appetizer or a satisfying main, especially with a variety of homemade dipping sauces.
Ingredients & Why They Work
Get ready to shop for fresh, quality ingredients that bring this recipe to life. From the cold butter that makes your pastry flaky to the spicy chorizo that kicks up the beef filling, each item has its role in creating this crave-worthy empanada.
- Plain/All-purpose Flour: The base of our shortcrust pastry, providing structure and that tender crumb you want.
- Cold Unsalted Butter: Chilled butter ensures flakiness by creating little pockets in the dough as it bakes.
- Kosher Salt: Essential for seasoning both the dough and the filling just right.
- Egg Yolk: Adds richness and helps bind the pastry dough beautifully.
- Warm Full-Fat Milk: Hydrates the dough and contributes to its tender texture.
- Olive Oil: For sautéing the aromatics and infusing the filling with tiny fruity notes.
- Onion & Garlic: Classic aromatics that build the flavorful base of the filling.
- Beef Mince (Ground Beef): The hearty main protein that makes these empanadas so satisfying.
- Chorizo: Adds a smoky, spicy depth; blitzing into a paste helps it integrate fully into the filling.
- Tomato Paste: Concentrated tomato flavor that enriches the meat mixture's umami profile.
- Fresh Thyme: Brings subtle earthy herb notes, brightening the filling.
- Dried Oregano, Cumin, Paprika, Cayenne Pepper: A balanced blend of spices that add warmth, smokiness, and a hint of heat.
- Low Sodium Chicken Stock: Keeps the filling juicy without overpowering saltiness.
- Tomato Passata: Smooth and vibrant, helps bind the filling and lends a lovely rich color.
- Potato (Cubed): Softens to add a comforting texture and soak up all those savory juices.
- Green Onion: Stirred in at the end for a fresh, mild bite.
- Hard Boiled Eggs: Classic addition to South American empanadas; they add creamy richness and a fun texture contrast.
- Green Olives: Their briny punch brightens and cuts through the richness of the meat.
- Eggs (Separated Yolks and Whites): Egg whites for sealing the pastry edges, yolks for brushing to get that beautiful golden sheen when baked.
- Dipping Sauces: A variety of options to customize your serving experience — from tangy homemade Empanada Sauce to spicy sriracha blends.
Make It Your Way
One of the best things about this Crispy Beef Empanadas Recipe is how wonderfully versatile it is. Feel free to tweak the filling, spices, or even the dipping sauces to suit your taste or occasion.
- Spice it up: I love adding a bit more cayenne or a dash of chipotle powder for a smoky heat that complements the chorizo beautifully.
- Vegetarian twist: Substitute the beef and chorizo with sautéed mushrooms, roasted peppers, and smoked paprika for a hearty, meat-free filling.
- Seasonal additions: In the fall, roasted butternut squash cubes add a lovely sweetness that contrasts the savory spices.
- Cheese lovers: Try adding a few chunks of queso fresco or grated sharp cheddar to the filling just before assembling for a melty surprise.
Step-by-Step: How I Make Crispy Beef Empanadas Recipe
Step 1: Creating the Flavorful Filling
Start by roughly chopping your chorizo into 1.5 cm pieces, then blitz it with a stick blender until it forms a smooth paste—this step is key to unlocking that deep, spicy chorizo flavor throughout the filling. Heat olive oil in a large non-stick pan over high heat, then sauté the finely chopped onion and garlic for about 2 minutes until they soften and become aromatic. Add your chorizo paste and cook for an additional 2 minutes, allowing the spices to bloom. Next, add the ground beef and cook it through until no raw spots remain. Stir in the tomato paste and cook for 1 minute to deepen the richness. Finally, add in fresh thyme, oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and the cubed potatoes, mixing everything together well for a balanced, flavorful base.
Step 2: Simmering to Perfection
Bring your filling mixture to a gentle simmer on medium-low heat. Let it cook uncovered for 15 minutes, stirring occasionally, so the potatoes soften and the sauce thickens nicely—it should be juicy but not watery. Once the potatoes are tender and the flavors have melded, remove from heat and stir through the finely sliced green onions for a fresh, mild bite. Transfer the filling to a bowl and allow it to cool completely for about 2 hours; this ensures the filling will be firm and easy to handle when assembling the empanadas.
Step 3: Preparing the Buttery Shortcrust Pastry
Whisk together the warm full-fat milk and egg yolk in a small jug, setting it aside. In a food processor, pulse the plain flour, kosher salt, and cold butter cubes until the mixture resembles fine crumbs with some pea-sized bits of butter remaining—these bits are what make the pastry beautifully flaky when baked. Slowly pour in the egg-milk mixture and pulse on low for about 10 seconds until the dough just comes together into a smooth ball. Be careful not to overwork it! Turn out the dough onto a lightly floured surface, shape it into a log about 20 cm long, then cut the log in half. Flatten each half into a disc roughly 2 cm thick, wrap tightly in cling wrap, and chill in the fridge for at least 30 minutes or up to overnight. This rest period helps relax the gluten and solidifies the butter, making rolling out easier.
Step 4: Rolling, Cutting, and Assembling
Remove one chilled dough disc and roll it out on a floured surface to about 3 mm thickness. Use a 15 cm diameter bowl or cutter to create pastry rounds—you should get around 10 to 11 rounds total from both discs. Keep your rounds stacked with parchment paper in between and covered in the fridge while working to prevent drying out. Preheat your oven to 220°C (425°F). Take about 3 tablespoons (55 g) of the cold, spreadable filling and place it on one half of each pastry round, shaping it into a half-moon and leaving a 1.5 cm border free. Sprinkle chopped green olives and roughly chopped hard boiled egg over the filling for a lovely texture contrast. Brush the edges of the pastry with egg white to ensure they seal nicely.
Step 5: Sealing and Baking to Golden Crispiness
Fold the pastry over the filling to create a half-moon shape, gently pressing out any air pockets. Seal the edges either by pleating the dough carefully or crimping with a fork—both methods lock in the delicious filling and add a beautiful decorative touch. Place your assembled empanadas spaced apart on parchment-lined baking trays. Next, brush the tops with the whisked egg yolk; this little step gives you that irresistible golden shine and crispness. Bake in the preheated oven for 20 minutes, until the empanadas are golden brown all over and their bases are delightfully crispy. Let them cool just a bit before serving, so the filling settles perfectly.
Step 6: Serving and Enjoying
Serve your homemade Crispy Beef Empanadas hot with an array of dipping sauces—my personal favorite is the homemade Empanada Sauce, but ketchup, salsa dip, or a spicy sriracha mix all work beautifully. These empanadas make a wonderful appetizer or a hearty main that is sure to impress at any gathering.
Top Tip
When crafting your Crispy Beef Empanadas Recipe, a few little tricks can really elevate your results from good to unforgettable. These tips come from a lot of kitchen experiments and some happy flukes!
- Blitzing the Chorizo: Turning chorizo into a paste integrates its bold flavors beautifully with the ground beef. I learned this step makes the filling irresistibly cohesive and juicy.
- Chilling the Dough Properly: Don’t skip that 30-minute chill (or overnight if you have time). This firms up the butter and helps achieve that crisp, flaky crust that’s the signature of these empanadas.
- Keep Pastry Covered: Empanada dough can dry out quickly once rolled. I always cover my pastry rounds with a tea towel or plastic wrap to keep them pliable and easy to work with.
- Seal Edges Securely: Sealing with egg white and pleating the edges prevents delicious filling leaks during baking – no one likes a soggy tray and wasted filling!
How to Serve Crispy Beef Empanadas Recipe
Garnishes
For a touch of freshness and visual appeal, sprinkle some finely chopped fresh cilantro or parsley over the hot empanadas just before serving. A wedge of lime on the side adds a bright, zesty contrast that complements the rich beef and chorizo filling beautifully.
Side Dishes
Classic sides include a crisp green salad or a simple slaw featuring cabbage, carrots, and a tangy vinaigrette. For something heartier, serve alongside roasted sweet potatoes or a scoop of black beans and rice to round out the meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To maintain maximum crispness, reheat them in the oven rather than the microwave.
Freezing
These empanadas freeze beautifully. After assembling but before baking, place them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag or container. They’ll keep well for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, preheat your oven to 200°C (390°F). Place empanadas on a baking tray and heat for 10–15 minutes until piping hot and crisp again. Avoid microwaving if you want to keep that wonderful crispy texture.
Frequently Asked Questions:
Absolutely! While this Crispy Beef Empanadas Recipe is designed for beef and chorizo, you can swap beef for ground chicken, pork, or turkey. Just adjust cooking times to ensure the meat is fully cooked and flavorful.
If chorizo isn’t available, try using spicy sausage or smoked paprika with ground pork to mimic the flavor profile. The smoky and spicy notes really enhance the overall depth of the filling.
Yes! You can assemble the empanadas and refrigerate them up to 24 hours before baking. Just keep them covered tightly to prevent drying out. Alternatively, freeze them as described in the freezing section for longer storage.
Make sure the filling is fully cooled and spreadable but not hot when assembling. Also, sealing the edges well and baking at a high temperature (220°C) helps achieve a golden, crispy crust without sogginess.
Final Thoughts
I hope this Crispy Beef Empanadas Recipe fills your kitchen with the irresistible aromas of South America and brings joy to your table. Whether you're making them for a cozy family dinner or impressing friends at a gathering, these golden, flaky pockets of savory goodness are sure to delight. Happy baking, and don’t forget to share with those you love!
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Crispy Beef Empanadas Recipe
- Prep Time: 45 minutes
- Dough chilling + filling cooling: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours 35 minutes
- Yield: 11 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Brazilian, South American
Description
These authentic Brazilian-style beef empanadas feature a rich, flavorful filling made with ground beef, chorizo, aromatic herbs, and tender potatoes encased in a buttery shortcrust pastry. Crispy, golden, and perfect as a savory appetizer or main dish, they pair wonderfully with a homemade Empanada Sauce or your favorite dips.
Ingredients
Empanada Shortcrust Pastry
- 2 ½ cups plain/all-purpose flour
- 175 g cold unsalted butter, cut into 1 cm cubes
- 1 teaspoon kosher salt
- 1 egg yolk
- ½ cup warm full-fat milk
Empanada Filling
- 1 ½ tablespoon olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 300 g beef mince (ground beef)
- 120 g chorizo
- 2 teaspoon tomato paste
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¾ cup low sodium chicken stock
- ½ cup tomato passata
- 150 g potato, peeled and cubed into 8 mm pieces (~1 cup)
- ⅓ cup green onion, finely sliced
Other
- 2 hard boiled eggs (9 minutes cooking time)
- ¼ cup green olives, roughly chopped
- 2 eggs, separated (yolks whisked for sealing and brushing pastry)
Dipping Sauces
- Empanada sauce
- Ketchup
- Ketchup mixed with sriracha
- Pink sauce
- Taco sauce
- Salsa dip
Instructions
- Prepare the Filling: Roughly chop the chorizo into 1.5 cm pieces and blitz it with a stick blender until it forms a paste. Heat olive oil in a large non-stick pan over high heat. Sauté the chopped onion and minced garlic for 2 minutes until softened. Add the chorizo paste and cook for 2 minutes. Add the beef mince and cook until fully browned with no raw spots. Stir in tomato paste and cook for 1 minute, then add the fresh thyme, dried oregano, cumin, paprika, cayenne pepper, kosher salt, chicken stock, tomato passata, and cubed potatoes. Stir well.
- Simmer the Filling: Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, until the filling is juicy but not watery and the potatoes are tender. Remove from heat and stir in the sliced green onions. Transfer the filling to a bowl and allow it to fully cool for about 2 hours before using.
- Make the Pastry Dough: Whisk together the warm milk and egg yolk in a small jug. In a food processor, pulse the flour, kosher salt, and cold butter until the butter is crumbly with pea-sized lumps. Pour in the egg-milk mixture and pulse on low speed for about 10 seconds until the dough just comes together into a ball. Remove and shape the dough on a lightly floured surface into a smooth log about 20 cm long.
- Chill the Dough: Cut the dough log in half and flatten each half into a round disc about 2 cm thick. Wrap each disc tightly in cling wrap and refrigerate for 30 minutes minimum or up to overnight.
- Roll and Cut Pastry Rounds: Remove one chilled disc and place it on a lightly floured surface. Roll out the dough to about 3 mm thickness. Using a 15 cm diameter bowl or cutter, cut rounds from the dough. Stack the rounds separated by paper and keep covered in the refrigerator while rolling and cutting the remaining dough. You should get about 10 to 11 rounds total.
- Assemble the Empanadas: Preheat the oven to 220°C (425°F). The filling should be cold but spreadable to avoid melting the pastry butter. Place about 3 tablespoons (55 g) of filling on the top half of each pastry round, spreading it into a half-moon shape with a 1.5 cm border. Sprinkle chopped green olives and roughly chopped hard boiled egg over the filling. Brush the edges of the pastry with egg white.
- Seal and Shape: Fold the pastry over to enclose the filling, pressing out air pockets. Seal the edges by pleating the dough or crimping with a fork to secure.
- Bake the Empanadas: Place the empanadas on two baking trays lined with parchment paper, spaced apart. Brush the tops with the whisked egg yolk to give a golden, shiny finish. Bake in the preheated oven for 20 minutes or until golden brown and crispy on the base.
- Serve: Serve the empanadas hot with your choice of dipping sauces, such as the homemade Empanada Sauce, ketchup, or salsa dip.
Notes
- Blitzing chorizo helps release more flavor and ensures it blends seamlessly with the beef.
- If making dough by hand, rub cold butter into the flour with your fingers, then mix in the milk and egg yolk with a spoon before kneading into a smooth dough.
- The dough can be made up to 2 days ahead and refrigerated; bring to room temperature for 30 minutes before rolling to soften.
- Empanadas are traditionally quite large; 15 cm diameter rounds make generously sized empanadas very authentic.
- If the filling is too cold and hard to handle, let it come to room temp briefly or warm gently in the microwave to make it spreadable.
- Use a fork or pleating technique to seal to prevent the filling from leaking when baking.
- Keep the pastry rounds covered while working to prevent drying out.
Nutrition
- Serving Size: 1 empanada
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg
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