Beef and Onion Empanadas
Hand-Crimped Beef Empanadas with Cumin and Paprika
These golden parcels prove that homemade dough makes all the difference — tender and flaky on the outside, packed with deeply seasoned beef filling inside. The real satisfaction comes from crimping each one by hand, creating those perfect sealed edges that keep all the savory goodness locked in.
The moment you bite through that golden crust into the savory beef filling, you understand why empanadas conquered half the world. These hand-held pies traveled from Spain to every corner of Latin America, adapting to local tastes while keeping their essential promise: a perfect meal wrapped in pastry that you can eat with one hand.
What sets these empanadas apart is the homemade dough, which creates layers that are simultaneously tender and crispy. The cold butter technique borrowed from French pastry-making gives you those flaky pockets, while the egg wash delivers that bakery-perfect shine. Inside, the filling gets its character from cumin and paprika — earthy spices that complement beef beautifully without overwhelming it.
The hand-crimping process might seem tedious, but it's actually meditative once you find your rhythm. Each sealed edge is insurance against filling leakage, and there's something deeply satisfying about creating that signature rope pattern with a fork. These freeze beautifully unbaked, which means you can have homemade empanadas ready to pop in the oven whenever the craving strikes.
Nutrition
Ingredients
Dough
- 2½ cupall-purpose flour
- 1 tspsalt
- ½ cupcold unsalted butter, cut into small cubes
- 1 largelarge egg
- ⅓ cupcold water
Filling
- 1 lbground beef, 85/15 blend works best
- 1 largelarge yellow onion, diced small
- 2 clovegarlic cloves, minced fine
- 1 tspground cumin
- 1 tsppaprika, preferably Spanish smoked
- ½ tspsalt
- ¼ tspfreshly ground black pepper
Assembly
- 1 largelarge egg, beaten for egg wash
Instructions
- Whisk the flour and salt together in a large mixing bowl. This ensures the salt gets evenly distributed throughout the dough.
- Add the cold butter cubes to the flour mixture and work them in with your fingertips or a pastry cutter until you have a mixture that looks like coarse breadcrumbs with some pea-sized butter pieces still visible. These butter bits will create flaky layers in your finished empanadas.⏱ 5 min
- Beat the egg with the cold water in a small bowl, then pour this mixture into the flour and butter. Stir everything together with a fork until it starts coming together into shaggy clumps.
- Turn the dough out onto a clean surface and knead it gently just until it forms a smooth ball — don't overwork it or your empanadas will be tough. Wrap the dough tightly in plastic wrap and refrigerate while you make the filling. The dough needs this rest to relax and become easier to roll.⏱ 30 min
- Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon as it cooks. You want good color on the meat for maximum flavor, so let it sit undisturbed for a minute or two between stirring.⏱ 8 min
- Push the beef to one side of the skillet and add the diced onion to the empty space. Cook until the onion softens and turns translucent, then mix it back in with the beef.⏱ 5 min
- Stir in the minced garlic, cumin, paprika, salt, and black pepper. Keep stirring for about 2 minutes until the spices smell fragrant and coat the meat evenly.⏱ 2 min
- Remove the skillet from heat and let the filling cool completely — this is crucial because hot filling will melt your dough and make assembly impossible. You can spread the filling on a plate to help it cool faster.⏱ 15 min
- Position a rack in the center of your oven and preheat to 375°F. Line a large baking sheet with parchment paper.
- Roll the chilled dough on a lightly floured surface until it's about 1/8-inch thick. Work from the center outward and rotate the dough occasionally to keep it even.
- Cut out 12 circles using a 5-inch round cutter or large bowl as a template. Gather any scraps and re-roll them to get all 12 circles — you'll need every piece of dough.
- Spoon 2 tablespoons of the cooled filling onto the lower half of each dough circle, leaving about a half-inch border around the edges. Don't overfill or your empanadas will burst during baking.
- Fold the top half of each circle over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely — this step prevents the filling from leaking out.
- Arrange the sealed empanadas on your prepared baking sheet, spacing them about an inch apart so they have room to brown evenly.
- Brush the tops of each empanada with the beaten egg — this gives them that beautiful golden color and slight shine when they bake.
- Bake for 25 minutes, until the empanadas are deep golden brown all over and the dough looks set and crispy. They'll sound hollow when you tap the bottom if they're fully cooked.⏱ 25 min
Tips & Tricks
- Keep your filling completely cool before assembly — even slightly warm filling will soften the dough and make crimping nearly impossible.
- Don't skip the egg wash step; it's what gives empanadas their professional-looking golden color and helps the dough develop a proper crust.
- If your dough springs back while rolling, let it rest for another 10 minutes in the fridge to relax the gluten.
- Freeze assembled empanadas on the baking sheet first, then transfer to freezer bags — they'll keep for up to 3 months and can bake straight from frozen.
- Press out any air bubbles when sealing to prevent the empanadas from puffing unevenly or bursting in the oven.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, the dough actually improves with time. You can make it up to 2 days ahead and keep it wrapped tightly in the refrigerator. Let it come to room temperature for about 15 minutes before rolling to make it easier to work with.
What can I substitute for ground beef?
Ground pork, turkey, or chicken all work well with the same spice blend. You can also use a mix of ground beef and chorizo for extra flavor, or go vegetarian with seasoned black beans and cheese.
Why are my empanadas leaking filling during baking?
This usually happens when the filling is too warm, the edges aren't sealed properly, or you've overfilled them. Make sure the filling is completely cool, press the edges firmly, and stick to 2 tablespoons of filling per empanada.
Can I bake these from frozen?
Absolutely. Add about 5-7 extra minutes to the baking time and brush with egg wash while they're still frozen. No need to thaw them first.