Recipe to Make Empanadas: Flaky Pastry With Spiced Meat Filling

My go-to empanada recipe delivers flaky golden pastry wrapped around a richly spiced meat filling every time. The secret lies in chilled dough and proper sealing before baking.

This method uses simple ingredients transformed through precise technique—cold butter for layers, and a well-seasoned ground beef filling that stays juicy. No shortcuts, just proven results.

The pastry emerges from the oven with that coveted crisp texture, while the filling remains moist and aromatic. Each bite offers the perfect ratio of crust to savory center.

Ideal for gatherings or meal prep, these empanadas reheat beautifully while maintaining their signature flaky integrity.

Ingredients for Recipe to Make Empanadas

Flaky layers and richly spiced filling start with these precise ingredients.

The butter must be ice-cold for optimal lamination—use European-style for superior flakiness. All-purpose flour from King Arthur or Bob’s Red Mill ensures consistent texture. For the ground beef, 80/20 lean-to-fat ratio delivers the juiciest filling without greasiness. Chill your mixing bowl and pastry cutter to prevent premature melting.

No ground beef? Ground turkey or lamb work well with adjusted seasoning. Smoked paprika can be swapped for sweet, but the filling loses its depth. Fresh oregano at double the amount replaces dried if you’re using it. Tomato paste in a tube (from Amoretti) avoids waste. The broth can be chicken or vegetable if preferred.

Dough keeps 2-3 days refrigerated or 1 month frozen. Filling can be prepped 1 day ahead—store separately. Baked empanadas reheat best in a 350°F oven for 10 minutes to restore crispness.

Step-by-Step Instructions for Empanadas

Master these techniques to achieve perfectly flaky pastry with a richly spiced beef filling every time.

Step 1: Prepare the Pastry Dough

In a food processor, pulse the 3 cups All-Purpose Flour with 1 tsp Salt to combine. Add the 1 cup Unsalted Butter (chilled and cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, gradually drizzle in 0.33 cup Ice Water until the dough just begins to come together. The texture should be crumbly but hold when pressed—overworking develops gluten, which toughens the pastry.

Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for 1 hour to relax the gluten and solidify the butter, which creates those flaky layers.

Step 2: Make the Spiced Beef Filling

Heat 1 tbsp Olive Oil in a large skillet over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 5 minutes until translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Add the 1 lb Ground Beef, breaking it up with a wooden spoon, and cook until browned and no pink remains, about 6-8 minutes. Stir in the 1 tsp Ground Cumin, 1 tsp Smoked Paprika, and 1 tsp Dried Oregano (crushed between fingers) to toast the spices.

Pour in the 0.25 cup Beef Broth and 2 tbsp Tomato Paste, scraping up any browned bits. Simmer for 5 minutes until the liquid reduces slightly. Remove from heat and stir in the chopped 0.25 cup Green Olives and chopped 2 whole Hard-Boiled Eggs. Let cool completely before assembling.

Step 3: Assemble and Crimp the Empanadas

On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Use a 4-inch round cutter to cut circles—reroll scraps once for efficiency. Place a generous 1 tablespoon of filling in the center of each circle, leaving a ½-inch border clear.

Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp by folding and pressing the edge repeatedly with your thumb and forefinger. This creates a tight seal that prevents leaks during baking.

Brush the assembled empanadas with a thin layer of Ice Water to encourage browning. Place on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up the dough before baking.

Step 4: Bake to Golden Perfection

Preheat the oven to 375°F. Bake the chilled empanadas for 25-30 minutes until the pastry is deep golden brown and flaky. Rotate the baking sheet halfway through for even browning.

The filling should be heated through and slightly bubbly at the edges. If the tops brown too quickly, tent loosely with foil. Remove from the oven and let cool on the baking sheet for 5 minutes before serving—this allows the filling to set slightly.

Serve warm, as the flaky layers are best appreciated fresh from the oven. The contrast between the crisp pastry and the rich, spiced filling with briny green olives and creamy hard-boiled eggs defines this dish.

Make-Ahead Tips for recipe to make empanadas

Prep Dough Ahead

You can make the dough up to 3 days in advance and store it wrapped tightly in plastic in the fridge. For longer storage, freeze the dough disk for up to 1 month—just thaw overnight in the fridge before rolling. 💡

Filling Prep

The spiced beef filling actually tastes better the next day as flavors meld. Cook, cool, and refrigerate it in an airtight container for up to 2 days before assembling. This also saves time on baking day.

Assemble Early

Shape and crimp your empanadas, then arrange them on a parchment-lined tray. Cover with plastic wrap and refrigerate for up to 24 hours before baking. Add 5 minutes to the baking time if going straight from fridge to oven.

Freeze for Later

Unbaked empanadas freeze beautifully for up to 3 months. Place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 10-15 minutes to the baking time.

Reheat Smartly

For best results, warm leftover empanadas in a 350°F oven for 10 minutes. This restores the pastry’s crispness. Microwaving works in a pinch but can make the crust soggy. ❄️

Portion Control

Make smaller 3-inch empanadas for easy grab-and-go meals. These bake faster (20 minutes) and reheat more evenly, perfect for lunches or snacks throughout the week.

Frequently Asked Questions