Name: Easy Beef Empanada Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 package of pre-made pie crust (2 rolls); 1 pound of lean ground beef – I use 90% lean, however 80% or less will work – just drain off the excess fat before continuing.; 1/4 cup diced yellow onion; 1/2 medium diced bell pepper, any color; 1 teaspoon cumin; 1 teaspoons minced garlic; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon chili powder; 1 cup Mexican blended cheese; 1 egg

There’s something about a warm, flaky empanada that feels like a little pocket of comfort. Whether you’re making them for a family dinner, a casual get-together, or just because you’re craving something delicious, this easy beef empanada recipe is a winner. With a crispy, golden crust and a flavorful, cheesy beef filling, these empanadas come together effortlessly using pre-made pie crust.

I still remember the first time I made empanadas from scratch. I was in college, living off instant noodles and frozen pizza, when a friend from Argentina introduced me to the magic of homemade empanadas. We spent an entire afternoon rolling out dough, stuffing them with every filling imaginable, and laughing over our less-than-perfect folding skills. While I don’t always have the time to make the dough from scratch these days, I’ve learned that a good store-bought pie crust makes a fantastic shortcut without sacrificing flavor.

A quick look at empanadas and their delicious history

Empanadas are believed to have originated in Spain and were brought to Latin America, where they took on countless regional variations. The name comes from the Spanish word “empanar,” which means “to wrap in bread.” In Argentina, they’re often filled with beef, hard-boiled eggs, and olives. In Puerto Rico, you’ll find them packed with seasoned ground meat, sometimes even seafood. This version keeps things simple but still delivers big on taste, making it perfect for beginners or busy weeknights.

Let’s talk ingredients: the stars of this recipe

Ground beef: The heart of the filling. I prefer using 90% lean beef for less grease, but if you have 80% or lower, just drain the excess fat before adding spices.
Yellow onion: Adds sweetness and depth to the beef mixture. You can use white or red onion if that’s what you have.
Bell pepper: Any color works, but red and yellow are a bit sweeter. Green has a more pronounced, slightly bitter flavor.
Cumin and chili powder: These add warmth and a subtle smokiness. Feel free to adjust the spice levels to your liking.
Minced garlic: Because everything tastes better with garlic! Fresh is best, but garlic powder works in a pinch.
Mexican blended cheese: A mix of cheddar, Monterey Jack, and queso quesadilla gives that perfect melt. If you love cheese, add a little extra!
Pre-made pie crust: The ultimate time-saver. If you’re feeling ambitious, you can make your own, but store-bought works beautifully.
Egg wash: Brushing the tops with a beaten egg gives them that irresistible golden brown finish.

Kitchen tools that make this even easier

You don’t need fancy equipment, but a few tools help make the process smoother:

Large skillet for cooking the beef mixture. A non-stick or cast-iron pan works great.
Rolling pin for re-rolling the dough scraps to maximize your crust.
Round cutter or small bowl to cut out perfect circles. If you don’t have one, use an upside-down glass.
Baking sheet lined with parchment paper or foil to prevent sticking.

Step-by-step: Making the perfect beef empanadas

1. Cook the filling

Start by heating a large skillet over medium heat. Add the ground beef, diced onion, and bell pepper, stirring occasionally. Cook until the beef is browned, the onions are translucent, and the peppers have softened. Drain any excess fat (especially if using fattier beef) to avoid a greasy filling.

Next, stir in the cumin, minced garlic, salt, pepper, and chili powder. Cook for another two minutes, letting the flavors meld. Remove from the heat and let the mixture cool slightly—this prevents the crust from getting soggy when assembling.

2. Roll and cut the dough

Unroll the pre-made pie crusts on a lightly floured surface. Using a cereal bowl or round cutter, cut out circles. You should get about three circles per crust. Gather the scraps, roll them out, and cut more circles until all the dough is used. You should end up with around eight.

3. Fill and fold

Place a dough circle onto the prepared baking sheet. Spoon 2-3 tablespoons of the beef mixture into the center, then sprinkle a little cheese on top. Be careful not to overfill, or they’ll be hard to seal.

Fold the dough in half over the filling, creating a half-moon shape. Press the edges down with a fork to seal them shut. If the dough isn’t sticking, a little water around the edges helps.

4. Brush and bake

Beat an egg in a small bowl, then brush it over the tops of the empanadas. This gives them that beautiful golden crust. Bake in a preheated 350°F oven for 12-15 minutes, or until golden brown.

5. Serve and enjoy

Let the empanadas cool for a few minutes before digging in. They’re delicious on their own but even better with salsa, guacamole, or sour cream.

Fun ways to switch things up

Make it spicier by adding chopped jalapeños or a dash of cayenne pepper.
Go cheesy with an extra handful of shredded cheese or a slice of mozzarella in each empanada.
Try a different meat like ground turkey or shredded chicken for a lighter version.
Make it vegetarian by replacing beef with black beans, mushrooms, or a mix of sautéed veggies.
Experiment with seasonings by adding smoked paprika, oregano, or a splash of hot sauce.

How to serve these little pockets of joy

I love serving empanadas with a fresh side salad or a bowl of black beans and rice. A drizzle of lime crema or a spoonful of chimichurri takes them to the next level. For a fun party spread, offer a variety of dipping sauces—think salsa verde, chipotle mayo, or a tangy cilantro-lime sauce.

What to drink with beef empanadas?

If you’re sipping something alongside, a cold beer or a glass of red wine (like Malbec or Tempranillo) pairs beautifully. If you prefer non-alcoholic options, a refreshing glass of horchata or iced hibiscus tea is a great match.

Storing and reheating tips

These empanadas store well! Let them cool completely before placing them in an airtight container. They’ll keep in the fridge for up to 4 days or in the freezer for 2 months. Reheat in a 350°F oven for about 10 minutes to crisp them back up. If you’re in a hurry, the air fryer is your best friend—it revives them in just a few minutes.

Adjusting for different serving sizes

Need more? Double the recipe and freeze extras for a quick meal later. Cooking for one or two? Just halve everything. The dough-to-filling ratio stays the same, so scaling up or down is easy.

Common questions

1. Can I make these ahead of time?
Absolutely! You can assemble them and store them in the fridge for up to a day before baking.

2. What’s the best way to freeze them?
Freeze them unbaked on a tray, then transfer to a bag once solid. Bake straight from frozen, adding a few extra minutes.

3. Can I use puff pastry instead?
Yes! Puff pastry will give you a flakier, more buttery crust—just adjust baking time slightly.

4. What other cheeses work well?
Cheddar, pepper jack, or even crumbled queso fresco add great flavor.

5. Can I deep-fry them instead?
You sure can! Fry in 350°F oil until golden and crispy. Drain on paper towels before serving.

Give these easy beef empanadas a try, and don’t be afraid to make them your own. Whether you stick to the classic recipe or experiment with flavors, you’re in for a treat!