Irresistible Ground Beef Empanadas Recipe You Need to Try

There’s something about a warm, flaky empanada that takes me right back to the kitchen porch at Mama Lu’s farmhouse, where the air was always thick with the smell of something good cooking and stories flowing as freely as the blackberry jam she’d spread on fresh cornbread. This ground beef empanadas recipe is one of those comforting treasures, a little pocket of nostalgia wrapped in buttery dough. It’s the kind of food that speaks of home, family, and the kind of love you don’t need words for—just a skillet and a little elbow grease.

Why You’ll Love This ground beef empanadas recipe

When I first started making empanadas, I was chasing that feeling of gathering around Mama Lu’s table, where every bite was a memory in the making. What makes this ground beef empanadas recipe so special is that it’s simple, hearty, and utterly satisfying—just like the meals back home in the Blue Ridge Mountains. The filling is savory and rich, with just enough spice to keep things interesting, wrapped in a dough that’s tender yet sturdy enough to hold all those flavors like a warm hug.

These empanadas are perfect for weeknight dinners, potlucks, or Sunday gatherings when everyone wants something they can eat with their hands, no fuss required. Plus, once you master this recipe, you’ll find yourself tweaking the filling with whatever’s in your pantry or garden, just like Mama Lu would have done, remembering that recipes aren’t written—they’re lived.

Ingredients You’ll Need for This ground beef empanadas recipe

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/3 cup ice-cold water (plus a little more if needed)
• 1 large egg (for egg wash)
• 1 pound ground beef (preferably 80/20 for flavor)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup diced bell peppers (any color you like)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro or parsley (optional)
• 2 tablespoons olive oil or vegetable oil
• 1/4 cup beef broth or water (to moisten filling if needed)

Substitution notes: If you prefer a gluten-free version, you can swap the all-purpose flour for a gluten-free pastry blend, though the texture will be a bit different. For the beef, ground turkey or plant-based meat can be a lighter or vegetarian-friendly alternative. If you don’t have fresh herbs, dried oregano or thyme works well too.

Nutrition Facts

• Calories: Approximately 320 per empanada (based on 8 empanadas)
• Protein: 18g
• Fat: 15g (mostly from butter and beef)
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 2g (from vegetables)
• Sodium: 350mg (depending on added salt and broth)

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Steps to Create Your ground beef empanadas recipe

1. Start by making the dough: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and work them into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Remember how Mama Lu never measured precisely—trust your hands here, feel for that perfect crumbly texture.
2. Slowly add the ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. It should hold when pressed but not be sticky. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest is key for tender, flaky crusts.
3. While the dough chills, prepare the filling. Heat the oil in a large skillet over medium heat. Add the chopped onions and bell peppers, cooking until softened, about 5 minutes. Stir in the garlic and cook another minute until fragrant.
4. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat, then stir in the smoked paprika, cumin, chili powder (if using), salt, and pepper.
5. Pour in the beef broth or water to keep the filling moist but not soupy. Cook for another 2-3 minutes until the liquid reduces slightly. Stir in the fresh herbs if using, then remove from heat and let cool to room temperature.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a 4-5 inch round cutter (or a small bowl) to cut circles from the dough.
8. Spoon about 2 tablespoons of the cooled filling onto the center of each dough circle. Be careful not to overfill—empanadas are easier to seal when they have a little breathing room.
9. Fold the dough over the filling to create a half-moon shape. Press the edges together gently, then crimp with a fork or pinch and twist to seal completely.
10. Place empanadas on the prepared baking sheet. Beat the egg and brush it over the tops to give them a beautiful golden shine when baked.
11. Bake for 20-25 minutes, or until the crust is golden brown and crisp. Let them cool slightly before serving, as the filling will be very hot—Mama Lu always said, “Patience is part of the flavor.”

Tips for Making the Best ground beef empanadas recipe

One lesson I learned early on from Mama Lu is that cooking isn’t just about the recipe—it’s about the feel of the food and the rhythm of the kitchen. Don’t rush the dough or the filling; let each step unfold naturally.

• Keep your butter cold: This is what makes the dough flaky, so work quickly when incorporating it into the flour.
• Don’t overfill: It’s tempting to pile on the filling, but too much will cause the empanadas to burst in the oven.
• Use a fork or your fingers to seal edges: A good seal is key to keeping all that goodness inside.
• Let the filling cool: Hot filling can melt the dough and make it soggy, so patience here pays off.
• Experiment with herbs and spices: Just like Mama Lu would add a pinch of this or that, feel free to adjust the seasoning to your taste.

Serving Suggestions and Pairings

Back on the porch at the farmhouse, empanadas were never just a snack—they were part of a bigger meal, shared with friends and family. Serve these ground beef empanadas with a simple side salad of fresh greens dressed in a tangy vinaigrette to cut through the richness. A scoop of sour cream or a dollop of homemade salsa adds a lovely contrast. Learn more: The Ultimate Comfort Food Ground Beef Casserole Recipe You Need to Try

For a real taste of home, I like to pair them with a glass of sweet iced tea or a cold beer on a warm day—something refreshing to balance out the warm, savory pockets. If you’re serving them at a gathering, throw out some pickled vegetables or a bowl of black beans to round out the spread.

Storage and Reheating Tips

Like the Sunday pot roasts Mama Lu would make in big batches, these empanadas keep well and actually taste better the next day. To store, let them cool completely, then place them in an airtight container in the refrigerator for up to 3 days.

To reheat, I prefer the oven or a toaster oven to keep the crust crisp—set it to 350°F and warm the empanadas for 10-12 minutes. If you’re in a hurry, the microwave works too, but the dough won’t be as flaky.

They also freeze beautifully. Freeze them on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions

What are the main ingredients for ground beef empanadas recipe?

The main ingredients for ground beef empanadas recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make ground beef empanadas recipe?

The total time to make ground beef empanadas recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make ground beef empanadas recipe ahead of time?

Yes, ground beef empanadas recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with ground beef empanadas recipe?

ground beef empanadas recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is ground beef empanadas recipe suitable for special diets?

Depending on the ingredients used, ground beef empanadas recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Cooking this ground beef empanadas recipe feels like coming home, even if you’re miles away from a white farmhouse in the Blue Ridge Mountains. It’s a reminder that food isn’t just fuel—it’s memory, comfort, and connection. I hope when you make these empanadas, you find a little piece of that slow southern love, the kind Mama Lu showed with every meal she made without a recipe but with a whole lot of soul.

“Recipes weren’t written,” Mama Lu would say, “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So roll up your sleeves, gather your ingredients, and let this ground beef empanadas recipe be part of your family’s story, too.