Beef Empanadas Recipe I Make Every Week (7 Foolproof Steps)

Q: More on Meal Prep & Make-Ahead Guide Nutrition Highlights (per empanada) Calories: 181Protein: 6gFat: 9gCarbohydrates: 18gFiber: ~1gSodium: ~210mg (estimated; varies with salt-to-taste adjustments) Tags: Low Calorie, Gut-Friendly, High Protein (per batch), Energy Boosting Meanwhile, with 6 grams of protein per empanada, eating 5-6 empanadas delivers 30+ grams of protein — solid support for muscle recovery and sustained afternoon energy. At 181 calories per piece, that protein-to-calorie ratio beats most restaurant empanadas by a meaningful margin. The lentil variation mentioned above adds fiber that supports gut health and slows glucose absorption — relevant if blood sugar stability is a priority for you. Because of this, for the USDA's full nutrient data on beef chuck and related proteins, see the USDA FoodData Central database — the most reliable reference for verifying these numbers against your specific cut. This foolproof technique makes a noticeable difference in the final dish. ♦ ♦ ♦ Frequently Asked Questions Can you freeze beef empanadas recipes?

Yes — freeze unbaked beef empanadas on a flat parchment-lined sheet for 2-3 hours until solid, then transfer to sealed freezer bags for up to 3 months. Bake directly from frozen at 375°F (190°C) for 27-30 minutes, adding 5-7 minutes to the standard bake time. Baked empanadas also freeze well but lose some crust crispness upon reheating.

Q: What is the best cut of beef for an empanadas recipe?

Additionally, beef chuck, hand-diced into 1/8-inch pieces, produces the best texture in a beef empanadas recipe. Chuck has enough fat (roughly 15-20% fat content) to stay moist during the filling cooking process without releasing excess water. Leaner cuts like sirloin work but require an extra 2 tablespoons of broth to prevent the filling from drying out.

Q: How long do you bake beef empanadas?

After that, bake beef empanadas at 375°F (190°C) for 20-25 minutes, until the tops are deep amber (not pale yellow). At 375°F (190°C), the dough fully sets in 22 minutes in most home ovens. At lower temperatures like 350°F (177°C), the interior stays soft and undercooked past the 25-minute mark.

Q: How do you keep empanada dough from cracking?

For instance, empanada dough cracks when it loses moisture during rolling. Three fixes work: chill the dough for at least 1 full hour before rolling, keep your work surface lightly floured (not heavily), and work with one portion at a time, keeping the rest covered with a damp towel. Cracks at the crimp usually mean the dough is too dry — add 1 teaspoon of water and knead briefly.

Q: What do you serve with beef empanadas?

Serve beef empanadas with chimichurri sauce (parsley, garlic, olive oil, and red wine vinegar), a simple green salad, or a tomato-based dipping sauce. Sour cream with a pinch of pimentón works well as a fast accompaniment. Cold cooked rice or black beans alongside make a complete protein-forward meal from this beef empanadas recipe.

Q: What is the safe internal temperature for beef empanada filling?

The beef filling should reach a minimum internal temperature of 160°F (71°C) during the filling-cooking stage (Step 3), before it ever goes into the dough. By the time the assembled empanada finishes baking at 375°F (190°C) for 20-25 minutes, the internal temperature of the filling will be well above that threshold — typically near 180°F (82°C). A probe thermometer check during Step 3 is the reliable confirmation.

Sadka

Description

Then, a beef empanadas recipe is a filled pastry — originally from the Iberian Peninsula, perfected across Latin America — where a savory meat filling is sealed inside a fold of dough and then baked or fried until set. The word empanada comes from the Spanish verb empanar, meaning “to coat in bread.” Argentina, specifically, refined the small hand-sized format: two or three bites, never more.

Ingredients

Scale

750 grams all-purpose flour (measured by weight

4 ounces (113g) unsalted butter, plus more for brushing tops

1½ teaspoons fine sea salt

2 cups boiling water

1 pound (450g) beef chuck, hand-diced into 1/8-inch pieces

2 ounces (56g) beef sausage, diced small

½ pound (225g) potatoes, peeled and diced

1 cup diced onion

4 garlic cloves, mashed to a paste

2 teaspoons chopped fresh thyme

2 teaspoons chopped marjoram (or 1 teaspoon dried oregano)

1 tablespoon tomato paste

1 tablespoon pimentón dulce or sweet paprika

Large pinch cayenne (about ⅛ teaspoon)

1 cup beef or chicken broth (or water)

½ cup chopped scallions, white and green parts

¼ cup chopped pitted green olives

2 hard-cooked eggs, sliced

Butter or olive oil for sautéing

Salt and pepper to taste

Beef chuck → beef sirloin: Works, but dries out faster. Add 2 extra tablespoons of broth.

Pimentón dulce → smoked paprika: Adds smokiness

Green olives → Castelvetrano olives: Milder and meatier. Excellent swap.

Fresh thyme → dried thyme: Use ⅔ teaspoon dried in place of 2 teaspoons fresh (standard 3:1 conversion).

Store-bought dough: Goya’s empanada dough discs for baking work in a pinch, though the texture is noticeably chewier and less buttery than homemade (I don’t love it, honestly).

Cook Mode Prevent your screen from going dark

Instructions

Make the dough: Put 2 cups boiling water, 4 ounces butter and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt butter and dissolve salt. Cool to room temperature.
Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons butter in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
Turn heat down to medium and add onion and beef sausage. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning. Let cool slightly, then fold in scallions, olives and sliced eggs.
Heat oven to 375 degrees. Roll dough to 1/8-inch thickness on a floured surface. Cut into 5-inch rounds. Place a spoonful of filling on each round, fold in half and crimp edges with a fork or by hand to seal. Place on parchment-lined baking sheets. Brush tops with melted butter.
Bake until golden brown, about 20 to 25 minutes.

Notes

Store leftovers in an airtight container for up to 4 days.
Can be frozen for up to 3 months.
Reheat gently on stovetop for best results.

Category: Main Dish
Cuisine: International

Nutrition

Calories: 181
Fat: 9
Carbohydrates: 18
Protein: 6