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Irresistible Ground Beef Empanadas Recipe You Need to Try

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Learn how to make delicious ground beef empanadas recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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.

Instructions

  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.”

Find it online: https://claracooking.com/ground-beef-empanadas-recipe/