Mom's Best Recipes
Recipe

Beef Empanadas

Crispy, golden empanadas with a saucy seasoned beef filling, plus baking and frying instructions.

Author By Matt Campbell
4.8
A plate of golden brown beef empanadas with one cut open to show the juicy filling, set on a simple wooden table with a small bowl of dipping sauce
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Beef empanadas are one of those foods that feel like a reward for very reasonable effort. You get that crisp, flaky outside, then a warm, savory filling that is somehow both cozy and exciting. In my kitchen, the goal is always the same: big flavor, clear steps, and nothing hard to find.

This version leans classic and crowd-friendly: ground beef, onion, garlic, warm spices, a little tomato for body, and chopped green olives and a few raisins if you want the traditional sweet-savory thing. You can bake them for low-drama dinner energy or fry them for full-on crunchy celebration.

Measured empanada ingredients arranged on a clean kitchen counter, including ground beef, onion, garlic, spices, olives, raisins, eggs, and empanada dough discs

Why It Works

  • Juicy filling, not soggy dough: We cook the beef mixture down until it is flavorful and thick, then cool it before stuffing.
  • Crisp edges either way: Baking gives you flaky layers with easy cleanup. Frying gives you that shatter-crunch. I include both methods.
  • Freezer-friendly: Assemble now, freeze raw, and bake or fry later. Future-you deserves that kind of support.
  • Customizable without chaos: Keep it simple or add olives, raisins, and a little kick. The base is solid.

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Storage Tips

How to Store and Reheat

  • Fridge: Store cooked empanadas in an airtight container for up to 4 days (for best quality).
  • Freezer (cooked): Freeze cooled empanadas on a sheet pan until solid, then transfer to a freezer bag for up to 2 months (for best quality).
  • Freezer (uncooked, best option): Assemble and seal, then freeze on a tray. Once solid, bag them up for up to 3 months (for best quality). Bake from frozen, adding 8 to 12 minutes as needed, until deeply golden and hot in the center.

Reheating (keep them crispy)

  • Oven or air fryer: Reheat until hot throughout (165°F in the center is a solid target). Oven: 375°F for 8 to 12 minutes. Air fryer: 350°F for 6 to 9 minutes.
  • Microwave: Works in a pinch, but expect softer crust. If you microwave, finish in a hot skillet for 1 to 2 minutes per side to bring back texture.

Common Questions

Common Questions

Do I have to use olives and raisins?

Nope. They are traditional in many beef empanada fillings and I love the sweet-salty contrast, but you can skip both and still have an excellent empanada.

Why did my empanadas leak?

Usually one of three things: the filling was too wet, the edges were not sealed well, or they were overfilled. Cook the filling until thick, cool it fully, and leave a clean 1/2-inch border so the dough can actually stick to itself.

Can I bake instead of fry?

Yes, and they are still crisp. Brush with egg wash, bake at 400°F, and use a parchment-lined sheet pan so the bottoms brown evenly. If your dough tends to puff, a tiny slit on top can help prevent blowouts.

What dough should I use?

Store-bought empanada discs (often found frozen in Latin markets) are the easiest. In many grocery stores, you can also use refrigerated pie crust. It will taste more like a hand pie, but it still delivers. Tip: cut into 5 to 6-inch circles, keep the border clean, and do not overfill (pie crust is more likely to split).

Can I make them ahead for a party?

Absolutely. Assemble the day before and refrigerate on a tray, covered. Or freeze them raw weeks ahead and bake as needed.

The first time I made empanadas at home, I treated them like a calm baking project. Then I realized the truth: empanadas are a kitchen hang. Somebody is crimping. Somebody is taste-testing the filling “for seasoning.” Somebody is definitely trying to sneak one onto the tray early.

Now I make them when I want dinner that feels like an event without turning my whole night into a cooking show. And if a few come out a little wonky, great. That is how you know a human made them, and not a factory with perfect edges and no joy.