Spicy Beef Empanadas: A Golden, Flavor-Packed Delight You’ll Crave Again and Again
Empanadas are a beloved handheld pastry that combine a flaky crust with savory, spiced fillings—ideal for parties, weeknight dinners, or weekend meal prep. Today, we’re diving into a standout version: Spicy Beef Empanadas. These empanadas are filled with perfectly seasoned ground beef, wrapped in buttery homemade dough, and baked to golden perfection. The result? A comforting yet fiery bite that satisfies with every mouthful.
This recipe is perfect for spice lovers and comfort food aficionados. Whether you’re looking to impress guests at a gathering, serve something hearty for dinner, or make a delicious snack you can enjoy over several days, these empanadas check all the boxes.
Let’s explore how you can make this irresistible dish from scratch, along with pro tips, substitutions, FAQs, and more to ensure you nail it on your first try.
Why You’ll Love These Spicy Beef Empanadas
- Bold flavors: Spices like cumin, smoked paprika, chili powder, and cayenne give the beef a warm, smoky heat that is deeply satisfying.
- From-scratch dough: Buttery, flaky, and easy to work with.
- Customizable heat: Adjust the cayenne pepper to your liking—mild, medium, or spicy.
- Perfect for prepping ahead: Make the dough and filling in advance and assemble later.
- Freezer-friendly: Great for batch cooking.
Whether you’re a seasoned home chef or a beginner experimenting with homemade dough for the first time, this recipe is designed to be approachable and foolproof.
Ingredients You’ll Need
For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- ½ cup cold water (as needed)
For the Filling:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro (optional)
- 1 egg (for egg wash)
Kitchen Equipment Needed
- Large mixing bowl
- Pastry cutter or fork
- Plastic wrap
- Skillet or frying pan
- Wooden spoon or spatula
- Rolling pin
- Round cookie cutter (4–6 inches) or a bowl for tracing
- Fork (for sealing)
- Parchment-lined baking sheet
- Pastry brush
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, whisk together the flour and salt. Add the chilled, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse breadcrumbs. Gradually add cold water, mixing until a soft dough forms. Wrap it in plastic and refrigerate for at least 30 minutes—this step is crucial for tender, flaky results.
Tip: Don’t overwork the dough. A light hand keeps it tender.
Step 2: Prepare the Beef Filling
In a skillet over medium heat, sauté the diced onion until translucent. Add the garlic and cook for 1 minute more. Stir in the ground beef, breaking it apart with a spoon. Once browned, sprinkle in cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Let everything cook for another few minutes to allow the spices to bloom. Stir in the chopped cilantro if using. Remove from heat and allow to cool.
Shortcut: You can prepare the filling a day ahead and refrigerate until ready to assemble.
Step 3: Assemble the Empanadas
Preheat your oven to 400°F (200°C). Roll out your dough on a lightly floured surface to about ⅛ inch thick. Use a cutter or bowl to cut circles 4–6 inches in diameter. Spoon a generous tablespoon of filling into the center of each circle. Fold over to create a half-moon and press the edges with a fork to seal.
Step 4: Bake to Perfection
Transfer the empanadas to a parchment-lined baking sheet. Beat the egg and brush over the tops for a shiny, golden finish. Bake for 20–25 minutes until puffed and deeply golden.
Step 5: Cool and Serve
Let the empanadas rest for 5 minutes before serving. They’re best enjoyed warm but still delicious at room temperature.
Recipe Swaps & Variations
- Protein: Swap beef for ground turkey, chicken, or even plant-based meat alternatives.
- Cheese lover? Add shredded cheddar or pepper jack to the filling.
- Vegetarian option: Use sautéed mushrooms, lentils, and bell peppers with the same spice mix.
- Dough shortcut: Short on time? Use store-bought pie crust or puff pastry for a quicker version.
How to Store and Reheat
Refrigerator: Store cooled empanadas in an airtight container for up to 4 days.
Freezer: Freeze unbaked empanadas on a tray, then transfer to a zip-top bag. Bake straight from frozen, adding 5–7 minutes to the bake time.
Reheating: Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid the microwave if you want to retain that flaky crust!
Pairing Ideas
These spicy beef empanadas shine when served with:
- Creamy avocado crema or sour cream to balance the heat.
- Fresh salsa or chimichurri for a zesty kick.
- Simple green salad with lime vinaigrette.
- Crisp lager or chilled white wine like Sauvignon Blanc to cool down the spice.
FAQs About Spicy Beef Empanadas
Can I make the dough in a food processor?
Yes! Just pulse the flour and butter until crumbly, then slowly stream in water until the dough comes together.
How spicy are these empanadas?
They pack medium heat. Reduce the cayenne for milder flavor, or bump it up if you like extra fire.
Can I deep-fry them instead of baking?
Absolutely. Heat oil to 350°F and fry until golden, about 2–3 minutes per side. Be sure they’re sealed tightly to avoid filling leaks.
What’s the best way to get even circles of dough?
Use a round bowl or a large biscuit cutter. Even a small plate can help as a guide!
Can I make them gluten-free?
Yes! Use a gluten-free all-purpose flour blend designed for baking. The dough might be more delicate, so chill thoroughly and handle gently.
Final Thoughts & Call to Action
These Spicy Beef Empanadas are a celebration of bold spices and flaky textures—a true comfort food with a fiery twist. From weeknight dinners to party platters, they’re versatile, crowd-pleasing, and surprisingly easy to make at home.
