You know how sometimes you just crave a delicious, savory snack but don’t feel like spending hours in the kitchen? That’s when this easy beef empanada recipe comes in. Trust me, it’s a total game-changer for busy weeknights or when you’re hosting a casual get-together. These empanadas are a breeze to make, using store-bought pie crust and a simple, flavorful ground beef filling that you can whip up in no time. Plus, who doesn’t love something you can eat with your hands? Every time I make these, they disappear before they even have a chance to cool down.

But I’ll let you in on a little secret—I stumbled upon this recipe after a failed attempt at making homemade dough from scratch. Spoiler alert: it was way too much work, and the result wasn’t worth the hours I spent! That’s when I swapped in pre-made pie crust, and voilà! A quick, stress-free empanada recipe was born. And the best part? It’s super versatile, so you can adapt it to whatever ingredients you have on hand. These empanadas are perfect for snacking, lunchboxes, or even as appetizers for your next party. Let’s dive into how to make them!

The origin story (or, how I stumbled upon perfection)

Empanadas are a classic dish in many Latin American countries, with slight variations depending on the region. They’ve been around for centuries, originally thought to have been brought over to Latin America by the Spanish during the colonial period. In Argentina, you’ll find empanadas stuffed with everything from beef to ham and cheese. In the Philippines, there’s even a sweet version with a coconut filling! But what they all have in common is that perfect handheld, flaky, and stuffed pastry goodness.

Over time, people have developed shortcuts for busy home cooks—like using pre-made dough, which is exactly what we’re doing here. So while the traditional version may call for more time-intensive homemade dough, these easy beef empanadas bring all the flavor with half the effort.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

The magic of these empanadas is in their simplicity. Let’s break it down:

Ground beef: I like to use 90% lean ground beef to keep things a little lighter, but if you’re using something fattier (like 80% or less), just make sure to drain off any excess fat. You want that beef flavor, not the grease.
Onion and bell pepper: These add a pop of sweetness and depth to the filling. Don’t have bell peppers? No worries. I’ve subbed in diced tomatoes or even frozen corn in a pinch, and it works beautifully.
Spices: Cumin, garlic, salt, pepper, and chili powder bring that bold, earthy flavor to the filling. Feel free to tweak the amount of chili powder depending on your spice tolerance (or add a pinch of cayenne if you like a little more heat!).
Cheese: A Mexican cheese blend melts beautifully inside the empanada, giving you that perfect cheesy pull when you bite in. If you’re out of Mexican blend, cheddar or Monterey Jack are great substitutes.
Pie crust: Store-bought pie crust saves us a ton of time here. It’s flaky and buttery, and nobody will know you didn’t make it from scratch. You can find this in the refrigerated section of most grocery stores.

Kitchen gear: what you need (and what you can totally skip)

The great thing about this recipe is that you don’t need any fancy gadgets. Just a few basics will get the job done:

A large skillet: For cooking your ground beef mixture. Cast iron works well here if you have it, but any large skillet will do.
A baking sheet: Make sure to line it with parchment paper, a silicone baking mat, or non-stick foil to prevent sticking.
A bowl for tracing: This is my go-to trick for cutting out perfect circles from the pie crust. A cereal bowl or anything similar in size will do. If you want smaller empanadas, just use a smaller bowl!
A fork: You’ll use this to crimp the edges of the empanadas and seal in all that yummy filling.
A pastry brush: For brushing the egg wash on top. Don’t have one? No problem! A spoon or your fingers can work in a pinch.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Preheat your oven: Set your oven to 350°F. You want it nice and hot so the empanadas cook evenly.
Cook the beef mixture: In a large skillet over medium heat, cook your ground beef, diced onions, and bell peppers together. You’ll know the beef is done when it’s browned, the onions are translucent, and the peppers are soft. (Tip: if you accidentally burn the onions like I did once, just reduce the heat next time!)
Season it up: Add the cumin, garlic, salt, pepper, and chili powder to the beef. Stir it in and let the spices cook for about two minutes. This helps develop the flavors and ensures the spices don’t taste raw.
Prepare the pie crust: Roll out your pie crusts. Using a cereal bowl, trace circles onto the dough. Each pie crust should give you about three circles, but don’t worry if you need to re-roll the scraps to get a few extra.
Fill the empanadas: Place your pie crust circles on the lined baking sheet. Spoon 2-3 tablespoons of the beef mixture onto the center of each circle, then top with a tablespoon of cheese.
Seal and crimp: Fold the pie crust over the filling to make a half-moon shape. Press the edges together with a fork to seal everything in. (Pro tip: don’t overfill! I learned the hard way when half my empanadas split open in the oven.)
Brush with egg wash: Beat an egg in a small bowl, then brush the top of each empanada. This gives them a nice golden color when they bake.
Bake and enjoy: Pop the empanadas into the oven for 12-15 minutes, or until the tops are golden brown. Once they’re done, let them cool for a few minutes before serving.

Variations and adaptations: because why not experiment?

One of the things I love about empanadas is how flexible they are. Over the years, I’ve experimented with all kinds of fillings and versions:

Chicken empanadas: Swap out the ground beef for shredded rotisserie chicken, and add a bit of salsa verde for a zesty twist.
Vegetarian version: Skip the meat entirely and load up on sautéed veggies like zucchini, mushrooms, and spinach. I’ve also used black beans and corn, which makes for a heartier filling.
Gluten-free: If you’re gluten-sensitive, there are pre-made gluten-free pie crusts available, or you can make your own with a gluten-free flour blend.
Spicy beef empanadas: Add diced jalapeños or a few dashes of hot sauce to the beef mixture for an extra kick.
Seasonal twist: Around the holidays, I like to add dried cranberries and a sprinkle of cinnamon to the beef filling. It sounds unusual, but it adds a sweet-savory balance that’s perfect for fall!

How to serve and impress your guests

These empanadas are delicious on their own, but why not take it up a notch with some sides? Serve them with a fresh salad, some homemade guacamole, or a spicy salsa for dipping. If you’re hosting a party, you can also plate them with a sprinkle of cilantro on top for a pop of color. If I’m feeling fancy, I’ll add a drizzle of sour cream or even a squeeze of lime juice for that extra zing.

What about drinks?

If you’re serving these as part of a casual meal or get-together, I’d suggest pairing them with a light, refreshing drink. A cold beer or a margarita is a classic choice, but if you’re feeling adventurous, try a Mexican Paloma—grapefruit soda and tequila, a match made in heaven! For non-alcoholic options, a lime-infused sparkling water or a cold glass of horchata complements the spices perfectly.

Storing and reheating tips

Got leftovers? Lucky you! These empanadas store well in the fridge for up to three days. Just pop them into an airtight container. When you’re ready to eat them again, reheat them in a 350°F oven for about 5-7 minutes. This will keep them nice and crispy. (Microwaving is quicker, but they’ll lose some of that flaky crust.) You can also freeze them before baking. Just assemble, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen at 350°F for 20-25 minutes.

Adjusting for different serving sizes

This recipe makes about eight empanadas, but you can easily scale it up or down. Want to double the recipe for a party? No problem! Just make sure to brown the beef in batches so it cooks evenly. If you’re only cooking for two, halve the recipe—but be warned, you might regret not having leftovers!

Common issues (and how to avoid them)

Filling leaking out: This usually happens if you overfill the empanadas or don’t seal the edges properly. Try using less filling or press the edges together more firmly.
Soggy crust: Make sure to drain any excess fat from the beef mixture to avoid a soggy bottom.
Too spicy: If you’re worried about the heat level, start with half the amount of chili powder and adjust to taste.

Go ahead, give it a try!

These easy beef empanadas are seriously one of my favorite go-to recipes. They’re quick, delicious, and endlessly adaptable, so you can switch things up depending on your mood (or what’s in your fridge). Whether you’re making them for a party or just because, I promise they’ll be a hit!

FAQ

1. Can I make the filling ahead of time?
Absolutely! You can make the beef filling up to two days ahead and store it in the fridge until you’re ready to assemble.

2. Can I use puff pastry instead of pie crust?
Yes! Puff pastry will give you a flakier, lighter texture. Just keep in mind that puff pastry will rise more, so you might want to use smaller circles.

3. How do I prevent my empanadas from opening during baking?
Make sure you don’t overfill the empanadas and firmly press the edges with a fork. You can also brush a little water on the edges before sealing to help them stick together.

4. Can I freeze cooked empanadas?
Yes! You can freeze cooked empanadas. Let them cool completely, then freeze them in a single layer before transferring to a freezer bag.

5. What’s the best way to reheat frozen empanadas?
For best results, reheat frozen empanadas in a 350°F oven for 20-25 minutes, or until heated through and crispy.

Easy Beef Empanada Recipe