Beef Empanadas Spiced Filling

My neighbor Maria taught me how to make empanadas on a humid Saturday afternoon when she caught me staring longingly at the ones she'd wrapped for her daughter's school lunch. She pulled out her worn recipe card, flour-dusted and splattered with decades of kitchen history, and said the secret was treating the dough like it was alive—cold butter, quick hands, respect for the chill. I've been making them ever since, and every time I fold that dough into a half-moon, I think of her patient voice walking me through the motions.

The first time I made these for a potluck, I brought two dozen and came home with an empty plate—something about their handheld size and the cumin-paprika aroma made people reach for three or four without thinking. My friend's teenage son actually asked for the recipe, which almost never happens at my age, and that's when I knew they were worth keeping in regular rotation.

Ingredients

• All-purpose flour: The foundation that holds everything together; make sure it's fresh because old flour can make the dough tough and dense.
• Cold unsalted butter: This is non-negotiable—the cold creates those little pockets that bake up flaky and tender, so keep it in the freezer until the last moment.
• Egg and cold water: Together they bind the dough without overworking it; add water gradually because humidity in your kitchen affects how much you'll actually need.
• Ground beef: Use something with a little fat content rather than ultra-lean, which can taste dry once it's cooked and cooled inside the empanada.
• Onion, garlic, and bell pepper: This trio builds the flavor base and should be finely diced so they cook down and distribute evenly through the filling.
• Cumin, smoked paprika, and chili powder: These spices are what make empanadas taste like empanadas—don't skip the smoked paprika, as it adds depth that regular paprika just can't match.
• Tomato paste: A tablespoon concentrates the umami and keeps the filling from tasting one-note.
• Green olives and parsley: The olives add briny pops of flavor, and fresh parsley at the end brightens everything and prevents the filling from feeling heavy.

Instructions

Make the dough foundation:

Whisk flour and salt, then work in the cold butter until it looks like breadcrumbs—you want visible butter bits still there, not a smooth paste. Add the egg and cold water just until a shaggy dough comes together, then wrap and refrigerate for at least 30 minutes so the gluten relaxes and the butter stays cold.

Build the beef filling:

Sauté onion and garlic until fragrant, then brown the beef in batches if you need to so it actually caramelizes rather than steams. Stir in spices and tomato paste to coat everything, then fold in the olives, hard-boiled eggs if you're using them, and fresh parsley right at the end so it stays bright green.

Roll and shape with intention:

On a floured surface, roll the dough thin enough to see your hand through it—this is where patience matters because thick empanadas turn into doughy pockets instead of crispy shells. Place about two tablespoons of filling in the center, fold into a half-moon, then press the edges with a fork so the seal actually holds during baking.

Finish with golden wash:

Brush beaten egg over the tops before baking so they bake up glossy and golden, which also signals to anyone looking at the plate that these are homemade and meant to be special.

Bake until the kitchen smells incredible:

At 400°F, they'll take 20–25 minutes until the edges turn deep golden and the filling is bubbling slightly at the sealed edges. Let them rest a few minutes because the filling is molten hot and will burn your mouth otherwise.

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There's something quiet and meditative about folding empanadas—the repetition, the sealed edges, the knowledge that you're creating something portable and generous. My kids now help me do it, and instead of rushing through the task, we actually slow down and talk, our hands working while our minds wander into better places.

Dough Secrets That Change Everything

The dough is where empanadas either become memorable or just okay, and the difference is temperature and respect for the process. Keep your butter genuinely cold—I cut it into cubes and return it to the freezer while I measure everything else, because if the butter warms up and blends into the flour, you lose those pockets of steam that create flakiness. The water addition matters too; add it slowly and stop as soon as the dough barely holds together, because overworking develops gluten and makes the empanadas tough like pizza dough instead of tender like pie crust.

The Filling That Makes People Ask for Seconds

The beef filling is deeply forgiving but rewards attention—browning the beef properly instead of just breaking it into small pieces adds color and flavor that you taste in every bite. The spice ratios might look small, but cumin and smoked paprika build on each other, and the tomato paste acts like a flavor amplifier, tying everything together into something that tastes like it simmered for hours when it actually took maybe 15 minutes. The olives and parsley aren't fancy additions; they're what keep the filling from tasting monotonous, breaking up the richness with brightness and briny little surprises.

Baking Versus Frying and What You Should Know

Baking is cleaner and less fussy, but frying creates a crust that's authentically crispy in a way ovens struggle to match—it's a trade-off between ease and the texture purists swear by. If you bake, the empanadas stay tender inside with a golden outside, perfect for eating at room temperature or reheating. Frying requires more attention to oil temperature and careful attention so you don't end up with burnt exteriors and cold insides, but the result is that shattering crust that makes people's eyes light up.

• Baked empanadas keep for three days in an airtight container and reheat beautifully at 350°F for five minutes.
• Fried empanadas are best eaten within a few hours of frying, though they'll stay edible for a day if you store them in a paper bag so they don't sweat inside plastic.
• Freeze unbaked empanadas on a sheet pan, then transfer to a freezer bag for up to three months—bake from frozen, adding five extra minutes to the baking time.

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These empanadas are the kind of thing that brings people together without fanfare, tasting like home no matter whose kitchen they came from. Make them when you want to show someone you're thinking of them, or make them for yourself on a random Thursday and remember why simple food done with care is worth the effort.

Recipe Questions & Answers

→ What is the best way to achieve a flaky crust?

Use cold butter cut into the flour until the mixture resembles coarse crumbs and chill the dough before rolling. Avoid overworking the dough to maintain flakiness.

→ Can I substitute the ground beef with other meats?

Yes, ground turkey or chicken can be used as alternatives for a lighter filling while keeping the seasoning intact.

→ How can I make the empanadas crispier?

Frying the empanadas in oil at around 350°F (175°C) until golden improves crispiness compared to baking.

→ Is it necessary to use hard-boiled eggs in the filling?

No, the chopped hard-boiled eggs are optional and can be omitted without impacting the overall flavor balance.

→ What sides complement these empanadas well?

Chimichurri sauce, fresh salsas, or a light salad pair beautifully, enhancing the savory, spiced filling.

→ How should I store leftovers?

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days and reheat before serving.