Save to Pinterest These spiced beef empanadas feature a flaky pastry filled with a rich mixture of ground beef, sautéed onions, red bell peppers, and a blend of warming spices including cumin, smoked paprika, cinnamon, and chili powder. The filling is thickened with tomato paste and broth, folded into thin dough rounds, sealed, and baked until golden. Ideal as appetizers or snacks, they bring Latin American flair and comforting flavors to your table.
The first time I made these spiced beef empanadas, I was instantly hooked by the aroma filling my kitchen—the blend of cumin, smoked paprika, and cinnamon was like discovering a little treasure tucked inside a flaky crust.
I still remember the evening when unexpected guests arrived and I pulled these empanadas from the oven looking golden and irresistible—it saved the night and earned me some serious compliments.
Ingredients
- All-purpose flour: The foundation of a tender dough that holds its shape without being too dense
- Butter: Using chilled unsalted butter ensures flakiness and control over the salt level
- Ground beef: I prefer lean beef to keep the filling juicy without excess grease
- Spices (cumin, smoked paprika, cinnamon, cloves, chili powder, oregano): These bring that characteristic warmth and complexity
- Tomato paste and broth: They moisten and deepen the filling’s flavor, so don’t skip them
- Egg: Both in the dough and as an egg wash, it adds richness and a beautiful golden finish
Instructions
- Get Everything Ready:
- Measure and prep all your ingredients so the process flows smoothly. The smell of spices toasted in the skillet signals the start of something wonderful.
- Make the Dough:
- Cut the chilled butter into the flour and salt, feeling the texture turn crumbly—this is the secret to flakiness. Adding the egg, water, and vinegar brings it all together as you knead gently.
- Create the Filling:
- Sauté onion and red bell pepper until soft, then add garlic—watch the kitchen fill with warmth. Brown the beef thoroughly to develop flavor, then toast the spices until fragrant, stirring in tomato paste and broth to simmer gently.
- Assemble:
- Roll out the dough to a thin layer and cut perfect circles. Spoon the filling, fold into half-moons, and seal edges firmly with a fork for that classic look and no leaks.
- Bake to Perfection:
- Brush with beaten egg for a glossy shine, then bake at 400°F until golden brown. The crispy crust breaking to the savory filling is a moment worth waiting for.
Save to Pinterest These empanadas have become more than just a snack—they’re a celebration on my table, bringing friends together with every flaky bite and sparking stories shared over heat and spice.
Keeping It Fresh
Leftover empanadas reheat beautifully in a toaster oven, maintaining their crispness better than a microwave does. If you want to save some for later, freeze them unbaked on a tray before transferring to a sealed bag—bake straight from the freezer adding a few extra minutes.
Serving Ideas That Clicked
These empanadas pair wonderfully with a simple chimichurri sauce or a fresh salsa verde, bringing brightness to every bite. A side of crisp salad balances the richness making it a perfect appetizer or light meal.
A Time This Recipe Saved the Day
Once, on a busy afternoon with little planned for dinner, whipping up this recipe was a game changer. Having a ready stash of filling and dough in the freezer makes spontaneous cooking feel effortless and downright satisfying.
- Remember to brush the edges with egg wash well to avoid any filling spills
- If your dough feels sticky, chill it a bit longer before rolling
- Don’t rush the spice toasting—it builds incredible depth
Save to Pinterest Thanks for hanging out in the kitchen with me—may your empanadas come out golden and your gatherings be full of laughter.
Recipes Q&A
- → What spices are used in the filling?
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The filling includes cumin, smoked paprika, cinnamon, cloves, chili powder, oregano, salt, and black pepper for a warm, aromatic profile.
- → How do you make the dough for empanadas?
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The dough is made by mixing all-purpose flour and salt, cutting in chilled butter, then combining with egg, cold water, and white vinegar until it forms a smooth disk that chills before rolling out.
- → Can I substitute ground beef with another protein?
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Yes, ground turkey or plant-based crumbles can be used for lighter or vegetarian alternatives without compromising flavor.
- → What is the best way to seal empanadas?
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Place filling in dough circles, fold into half-moons, press edges firmly, and crimp with a fork to ensure a secure seal.
- → How long and at what temperature should empanadas be baked?
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Bake empanadas at 400°F (200°C) for 20–25 minutes until golden brown.
- → Are there any suggested accompaniments?
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Serve with chimichurri or a simple salsa to enhance the savory flavors.
