Beef empanadas are the kind of food that disappears fast at any gathering, golden, flaky pastry wrapped around a rich, spiced beef filling, perfectly portioned for eating with your hands. Popular across South America, they’re genuinely simple to make at home and freeze beautifully for future snacking.
Here’s a reliable recipe covering both the filling and the assembly technique.
Why Empanadas Make a Great Addition to Your Recipe Rotation
- Perfectly portioned, making them ideal for parties, lunchboxes, or freezer meals.
- Freezer-friendly, since uncooked empanadas freeze exceptionally well.
- Naturally customisable, allowing you to adjust spice levels and add-ins to taste.
- A genuinely fun cooking project, especially when made with family or friends.
Ingredients for Beef Empanadas (Makes Approximately 16)
For the Filling
- 500g beef mince
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 red capsicum, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli flakes (optional)
- 2 tbsp tomato paste
- ½ cup beef stock
- ½ cup pitted green olives, chopped (optional, but traditional)
- 2 boiled eggs, chopped (optional)
- Salt and pepper, to taste
For Assembly
- 16 empanada pastry discs (store-bought or homemade)
- 1 egg, beaten, for sealing and egg wash
Step-by-Step Beef Empanadas Method
Step 1: Cook the Filling Base
Heat a pan over medium heat and cook the onion, garlic, and capsicum until softened, about 5 minutes.
Step 2: Brown the Beef
Add the beef mince, breaking it apart as it browns, cooking until no longer pink.
Step 3: Season and Simmer
Stir in the cumin, smoked paprika, chilli flakes, tomato paste, and beef stock. Simmer for 15–20 minutes, until the mixture has thickened and most of the liquid has reduced.
Step 4: Cool the Filling
Remove from heat and allow the filling to cool completely before assembling, since a warm filling can make the pastry difficult to work with and prone to tearing.
Step 5: Add Final Touches
Once cooled, stir through the chopped olives and boiled egg if using, adding extra texture and traditional flavour to the filling.
Step 6: Fill the Pastry
Place a spoonful of filling onto the centre of each pastry disc, being careful not to overfill.
Step 7: Seal the Empanadas
Fold the pastry over to create a half-moon shape, sealing the edges firmly with beaten egg. For a traditional look, crimp the edges by folding small pleats along the sealed side.
Step 8: Bake or Fry
Baked: Brush with beaten egg and bake at 200°C for 20–25 minutes, until golden and crisp.
Fried: Deep or shallow fry in hot oil for 3–4 minutes per side, until golden brown, then drain on paper towel.
Step 9: Check Doneness
Ensure the filling has reached an internal temperature of at least 71°C (160°F), in line with general food safety guidance, and the pastry is fully cooked through.
Tips for the Best Empanadas
- Cool the filling completely before assembling, to avoid soggy, difficult-to-seal pastry.
- Don’t overfill, since this makes sealing properly much more difficult.
- Crimp edges firmly, ensuring the filling doesn’t escape during baking or frying.
- Freeze uncooked empanadas on a tray before bagging, ready to bake or fry straight from frozen.
Why Quality Mince Makes the Difference
Because beef mince is the heart of the filling, its quality genuinely shapes the final flavour. Our mince comes from grass-fed and finished beef, sourced from Western Australian farms free from hormones and antibiotics, delivering a richer, more satisfying filling than standard supermarket mince.
Browse our Bulk Dry Aged Beef Mince Packs to keep quality mince on hand for empanadas and other mince-based favourites.
Final Thoughts
Beef empanadas bring together a rich, spiced filling and crisp, golden pastry into a genuinely satisfying handheld snack. Whether baked or fried, and whether served at a party or frozen for future lunches, they’re well worth the effort of making a batch from scratch.
Shop our Bulk Beef Mince range today and start your next empanada-making session.