Empanadas de Carne (Beef empanadas) are handheld meat pies made with a flaky pastry dough filled with seasoned ground beef, onions, and spices.
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Popular across Latin America, Spain, and the Caribbean, they can be baked or fried and often include extras like hard-boiled eggs, olives, or raisins.
We eat a lot of empanadas in our home, and this Paraguayan-inspired baked beef empanada has quickly become a family favorite. Unlike the traditional fried version, these empanadas are baked for a lighter, healthier twist.
The filling combines shredded beef, spices, vegetables, and chopped hard-boiled eggs for extra flavor.
Wrapped in a healthy empanada dough made with white whole wheat flour, butter, water, and salt, they bake into a golden crust that's both wholesome and delicious.
Ingredients You'll Need
- Beef: I use beef chuck, but any cut will work since the meat is shredded in a food processor.
- Onions and bell peppers: add sweetness, color, and moisture to the filling.
- Garlic: brings bold, savory flavor.
- Olive oil: helps brown the beef and vegetables.
- Black pepper, red pepper flakes, paprika, cumin, or coriander: build layers of flavor, warmth, and spice.
- Knorr beef bouillon: boosts umami and richness; can be swapped with salt-adjust to taste.
- Fresh parsley: brightens the filling; can be substituted with cilantro.
- Hard-boiled eggs: a traditional touch that adds richness and texture; optional if you prefer no eggs.
- White whole wheat flour: provides a hearty base for a healthier crust. It can be swapped with regular flour or half-and-half, but you may need to adjust the water.
- Butter: adds tenderness and flavor; should be soft but still firm.
- Salt and sugar: balance flavor in the dough.
- Cold water: brings the dough together.
See the recipe card for quantities.
How to Make Empanadas de Carne
Note: The full instructions are provided in the recipe card below.
- In a stand mixer, combine flour and salt. Switch to the dough hook, add butter, and mix.
- Slowly pour in water and knead until a smooth ball forms, 3-5 minutes. Wrap in plastic and chill for 30 minutes or overnight. Roll to ⅛ inch thick, cut into 5-6 inch circles, and keep chilled.
3. Hard-boil the eggs, mince, and set aside. In a Dutch oven, cook beef with bouillon and pepper until browned.
4. Add garlic and red pepper flakes, cover, and simmer for 1 hour. Stir in paprika, onions, scallions, bell peppers, and parsley; cook until soft and most liquid evaporates.
5. Pulse the mixture until coarsely shredded, then mix in minced eggs. Cool completely.
5. Preheat oven to 425°F and line two baking sheets with parchment. Place filling in the center of each dough disc, moisten the edges with water, fold into a half-moon, and seal by pleating or crimping with a fork.
6. Chill until ready to bake. Beat an egg yolk with cream or milk plus a pinch of salt and sugar. Brush over empanadas and bake for 20-25 minutes until golden. Serve warm.
Storage, Make Ahead, & Freezing
- Storage: Keep baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or briefly in the microwave.
- Make Ahead: You can prepare the filling and dough 1-2 days in advance. Store them separately in the refrigerator until ready to assemble.
- Freezing (Unbaked): Assemble the empanadas, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and freeze for up to 2 months. Bake from frozen, adding 5-10 extra minutes to the baking time.
Camila's Tips & Variations
- Juicy filling: Don't skip the onions-they help keep the beef moist while baking.
- Egg wash: Traditional in South American empanadas, but if you don't want to use an egg wash, brush the empanadas with heavy cream, or skip it entirely-they'll still bake up delicious.
- Dough swap: If you don't have white whole wheat flour, use all-purpose or a half-and-half mix. Adjust the water as needed.
- Make mini empanadas: Cut smaller dough circles for party-size portions.
Frequently Asked Questions
How do I keep empanadas from getting soggy?
Make sure the filling is juicy but not runny, and let it cool before assembling.
Why is my empanada dough cracking?
The dough is too dry. Add a little cold water, one teaspoon at a time, until smooth.
Why is my dough sticky and hard to work with?
Too much water. Sprinkle in a bit of flour and knead lightly until manageable.
Why do my empanadas open while baking?
They weren't sealed well enough. Press the edges firmly with your fingers or a fork, and chill them before baking.
Why is the filling leaking out?
The empanadas are overfilled, or the filling was too wet. Use less filling and make sure it's cooled before assembling.
Why is the crust tough?
The dough was overmixed or overkneaded. Mix just until smooth and elastic.
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Recipe
Empanadas de Carne
Equipment
Ingredients
For the Beef Filling:
- 1 kg (2.2 Lbs) boneless Beef Chuck, trimmed and cubed
- 3 medium yellow onion , small diced
- 1 Poblano Pepper or green bell peppers , small diced
- 1 red bell pepper , small diced
- 1 orange or yellow bell pepper , small diced
- 2 scallions or green onions , finely chopped ( white and green parts separated)
- 3 Garlic cloves , minced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground black pepper , adjust to taste
- 1 teaspoon red pepper flakes , adjust to taste
- 1 tablespoon regular or smoked paprika
- 1 tablespoon plus 2 teaspoons Knorr beef flavor bouillon , adjust to taste
- 1 tablespoon ground cumin or coriander , to taste (optional)
- Kosher salt , to needed
- 1 bunch fresh Italian parsley or cilantro , finely chopped ( stem removed) or green onion
- 4 large hard-boiled eggs , minced
For the dough:
- 1 kg white whole wheat flour , sifted
- 300 g (2 sticks plus 5 tablespoons) unsalted butter, softened but still firm to the touch
- 3 teaspoons kosher salt
- 2 tablespoons granulated sugar
- 475 ml water , cold or as needed
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon cream , whole milk, or water
- pinch kosher salt
- pinch sugar
Instructions
How to Make Empanada Dough
- Place the flour and salt in the bowl of a KitchenAid stand mixer fitted with the paddle attachment. Mix on stir speed for 5 seconds. Switch to the dough hook, add the butter, and increase the speed to 2; mix for 1 minute. Reduce the stir speed again and slowly pour in the water.
- Increase the speed to 2 and knead until the dough forms a smooth ball and pulls away from the sides of the bowl, about 3 to 5 minutes. Transfer the dough to a clean counter and knead it one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 30 minutes or up to overnight.
- On an unfloured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6-inch round cutter or saucer; depending on how large you prefer, I use a 6-inch glass lid.
- Then, gather the scraps, add them to the rest of the dough, and roll out another batch of circles; repeat this process with the remaining scraps. Cover the discs with cling film and chill while you prepare the filling. Alternatively, if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze for later use.
How to Make Beef Empanada Filling
- Place the eggs in a saucepan in a single layer and cover them with cold water about an inch above the eggs. Bring to a rolling boil over high heat, then start timing for 10 minutes.
- Meanwhile, prepare a bowl of ice water. Drain the hot water, and transfer the eggs to the ice water to cool for about 10 minutes. Gently crack each egg by tapping it on the counter and peel it under running water. Pat the eggs dry, mince them with a fork, cover with plastic wrap, and store them in the fridge until needed.
- Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef, beef bouillon, and black pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over.
- Add the garlic and cook over medium heat, stirring occasionally, for 2 minutes. Add the red pepper flakes. Lower the heat, cover, and simmer for about 1 hour, stirring occasionally, until the beef is tender.
- Uncover and increase the heat to high, cooking for 3 to 5 minutes to reduce the liquid to a juicy but dry consistency. Add the paprika, white part of the scallions, onions, and bell peppers, and cook until soft, about 10 minutes.
- Stir in the parsley and green parts of the scallions, sautéing for another 10 minutes to eliminate any excess liquid. The mixture should be moist but not runny.
- Taste and adjust the seasoning if needed. In batches, pulse the meat mixture in a food processor or blender until coarsely shredded, being careful not to over-process it.
- Transfer each batch to a large mixing bowl and mix in the minced eggs. Let the filling cool to room temperature, then cover and refrigerate until ready to use.
How to Assemble Baked Beef Empanadas
- Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
- Once the beef has cooled, spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; Avoid reaching the edges with the filling because oiliness will prevent a good seal.
- Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.
- Pleat the edges or crimp with a fork, removing any air pockets as you go. Repeat with the remaining rounds and filling. Let the empanadas rest in the fridge until you're ready to bake.
How to Bake Beef Empanadas
- In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.
- Lightly brush the top of the beef empanadas with the egg mixture; this will give them a nice golden glow when they bake.
- Bake the beef empanadas in the preheated oven for about 20-25 minutes, until golden on top. Serve Beef empanadas warm with chimichurri sauce and a side of yuca, if desired. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
