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Beef empanadas are savory pastries filled with spiced ground beef and baked or fried until golden and flaky. Pair them with a cool, creamy avocado salsa and you’ve got a delicious Latin-inspired appetizer, lunch, or dinner option. Perfect for entertaining, meal prep, or a fun weekend cooking project, these empanadas are bursting with flavor and pair beautifully with tangy, fresh toppings.
Prep Time
- Prep time: 25 minutes
- Cook time: 25 minutes
- Chill time (for dough): 30 minutes (optional)
- Total time: ~1 hour 15 minutes
- Servings: Makes 10–12 empanadas
Equipment
- Skillet (for beef filling)
- Mixing bowls
- Rolling pin (if using homemade dough)
- Baking sheet or deep frying pan
- Pastry brush
- Fork (for sealing)
- Blender or food processor (for avocado salsa)
Ingredients
🥟 For the Beef Empanadas:
- 1 lb ground beef
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (optional for spice)
- Salt and pepper, to taste
- ¼ cup tomato sauce or paste
- ¼ cup chopped green olives (optional)
- 1 tbsp chopped cilantro or parsley
- 1 egg (for egg wash)
- Empanada dough (store-bought discs or homemade, see below)
🥑 For Avocado Salsa:
- 2 ripe avocados
- 1 small garlic clove
- ½ cup fresh cilantro
- 1 jalapeño (seeded for mild, or keep seeds for heat)
- Juice of 1 lime
- ¼ cup water (to thin)
- Salt, to taste
Optional Homemade Empanada Dough
- 2½ cups all-purpose flour
- ½ cup cold butter, cut into cubes
- 1 egg
- ⅓ cup cold water
- 1 tsp salt
- 1 tsp vinegar
Instructions for dough at the bottom.
Ingredient Notes
- Beef: Ground chuck or lean beef works best. Can substitute with ground turkey or mushrooms for a twist.
- Olives: Add a salty, briny punch—optional but recommended for authentic Latin flavor.
- Empanada dough: Store-bought Goya discs or pie dough make things easier, but homemade adds a rustic touch.
- Avocado salsa: A creamy, tangy dip with a slight kick—like a cross between guac and a green sauce.
Instructions
🥟 Make the Beef Filling:
- In a skillet, sauté onion over medium heat until soft (2–3 minutes).
- Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned, breaking up the meat.
- Stir in cumin, paprika, chili powder, tomato sauce, salt, and pepper.
- Cook until sauce thickens slightly, 5–6 minutes. Stir in olives and herbs. Let cool completely before filling empanadas.
🥟 Assemble the Empanadas:
- If using homemade dough: Roll out dough and cut into 5-inch circles.
- Place 1–2 tbsp of cooled beef mixture in the center of each dough circle.
- Fold dough over to form a half-moon and crimp edges with a fork to seal.
- Place on a parchment-lined baking sheet.
🔥 Cook the Empanadas:
- To Bake: Preheat oven to 400°F (200°C). Brush empanadas with beaten egg. Bake for 20–25 minutes or until golden brown.
- To Fry: Heat oil in a deep pan to 350°F (175°C). Fry empanadas in batches for 2–3 minutes per side, until crispy and golden. Drain on paper towels.
🥑 Make Avocado Salsa:
- In a blender, combine avocado, garlic, cilantro, jalapeño, lime juice, water, and salt.
- Blend until smooth and creamy. Adjust seasoning and consistency with more lime or water, as needed.
Optional: Homemade Dough Instructions
- In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together egg, vinegar, and water. Add to flour mixture and stir to form a dough.
- Turn out onto a floured surface and knead gently. Wrap in plastic wrap and chill for 30 minutes.
- Roll out and cut into circles when ready to use.
Nutrition Facts (Per empanada + salsa, approx.)
- Calories: ~280
- Protein: 10g
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 3g
- Sodium: ~450mg
Tips & Variations
✅ Tips
- Seal well: Use water or egg around the edge to help seal and prevent leaking.
- Don’t overfill: A heaping tablespoon is plenty.
- Cool filling: Hot filling will steam and break the dough. Let it cool first.
- Reheat: Baked empanadas reheat well in the oven at 350°F for 10 minutes.
🔄 Variations
- Cheesy beef: Add shredded cheese inside with the beef filling.
- Spicy version: Add diced chipotle or habanero to the beef or salsa.
- Sweet touch: Add raisins to the beef filling for a traditional Argentine twist.
- Mini empanadas: Make smaller ones for appetizers or party snacks.
- Sauce swap: Serve with chimichurri or sour cream if you don’t have avocados.
