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5.0 from 114 votes

Empanadas

These homemade beef Empanadas are filling, flavorful, and so easy to make from scratch. Baked to golden perfection, you'll be making this again and again.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 9 servings
Calories: 405 kcal
Course: Main Course , Appetizer
Cuisine: Mexican

Ingredients

Filling:
  • 1 tablespoon olive oil
  • ½ pound ground chuck (226g)
  • 1 cup peeled diced russet potato, (178g)
  • ¾ cup diced yellow onion (93g)
  • ⅓ cup diced carrot (45g)
  • ⅓ cup diced celery (45g)
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • ½ cup frozen peas (76g)
Dough:
  • 3 cups all-purpose flour (360g)
  • ½ teaspoon salt
  • ¾ cup cold unsalted butter cut into small pieces (170g)
  • 1 large egg
  • ⅓ cup water (80mL)
Assembly:
  • 1 large egg
  • water if needed

Instructions

For the Filling:
    Cup of Yum
  1. Heat the oil in a large skillet over medium heat. Add the beef, onion, carrot, and celery. Cook until the beef is browned and vegetables are tender, about 8 minutes. Add the garlic, tomato paste, chili powder, cumin, salt, cinnamon, and pepper. Cook, stirring constantly, for 2 minutes. Stir in the peas and cook for an additional 1 minute. Remove from the heat and let cool while making the dough.
  2. Preheat the oven to 375°. Line a large baking sheet with parchment paper.
For the Dough:
  1. In the bowl of a food processor, combine flour and salt; pulse 3 times. Add butter and pulse until the mixture is crumbly. Add the egg and the water; pulse until a dough forms a ball around the side of the bowl. Transfer to a clean work surface and knead a few times just until the dough forms a smooth ball. Divide the dough in half.
For the Assembly:
  1. Working with one half at a time, roll out dough to a 1/16-inch thickness on a lightly floured work surface. Using a 6-inch round cutter, cut out 6 circles. (You can also a round container as a guide and run a sharp knife around it to cut the dough.) Reroll dough as needed. Repeat with the remaining half of the dough.
  2. Spoon about 2 tablespoons of filling in the middle of each dough circle. Fold circles in half and press the edges together. (If the dough doesn’t want to stick together, rub a little bit of water on the edge of the dough before closing.) Crimp the dough with your fingers or a fork all around the edge to seal. Place empanadas on the lined baking sheet.
  3. In a small bowl, beat 1 egg. Brush empanadas with the egg wash.
  4. Bake for 30 to 35 minutes or until golden brown. Let cool for a few minutes before serving. Refrigerate any leftover in an airtight container for up to 3 days, or freeze for up to 2 months.

Notes

  • Depending on how much your vegetables cook down and the size you cut them, you may have a little leftover filling. The leftover filling makes an excellent quesadilla or taco filling. You can also stir it into cooked rice and top with avocado, sour cream, and pickled onions!
  • You can also freeze the filling for up to 3 months when the cravings strike for a quick and easy batch of empanadas.
  • To make the dough without a food processor, whisk the flour and salt together in a large bowl. Cut in the cold butter with a pastry blender or fork until the mixture is very crumbly and resembles large breadcrumbs. Whisk the egg and water together, then pour it into the flour. Stir in with a fork, then knead by hand until it forms a cohesive ball.
  • It’s best to use the dough as soon as you make it, as it will crack as it dries. Keep the dough covered when not in use.
  • Make sure the potato and beef empanadas filling are diced finely and in similar sizes. This allows the filling in each empanada to have a little bit of everything.
  • Don’t skip the egg wash as it gives the empanadas a beautiful golden-brown, crispy exterior.

Nutrition Information

Calories 405kcal (20%) Carbohydrates 37g (12%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 100mg (33%) Sodium 487mg (20%) Potassium 279mg (8%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 1531IU (31%) Vitamin C 8mg (9%) Calcium 45mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 405

% Daily Value*

Calories 405kcal 20%
Carbohydrates 37g 12%
Protein 11g 22%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 487mg 20%
Potassium 279mg 6%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 1531IU 31%
Vitamin C 8mg 9%
Calcium 45mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.