Spicy Beef Empanadas Filled

Spicy beef empanadas bring crusty golden pastry and bold Latin flavors together in a delicious hand-held snack. Baking these at home means you can fill your kitchen with the aroma of savory spices, and serve fresh empanadas any time. The ground beef filling, wrapped in a homemade dough, delivers just enough heat for a satisfying bite, while every crunchy edge makes these irresistible for sharing at gatherings or enjoying as a weeknight treat.

I made these for a family movie night and they disappeared faster than popcorn Everyone enjoyed the warm, spicy filling and crisp pastry so much I had to promise to make another batch soon

Ingredients

• Ground beef: This gives the empanadas their juicy hearty base Opt for lean beef for less grease
• Cumin: Adds earthy warmth quality cumin boosts flavor
• Smoked paprika: Brings smokiness to tie in all the spices Use Spanish paprika if you can
• Chili powder: Lends a mild heat and beautiful color Fresh chili powder will brighten the dish
• Oregano: Offers herby depth Dried oregano works best here
• Garlic powder: Ensures each bite is infused with savory notes
• Extra virgin olive oil: Helps bloom the spices and cook your onion Choose a robust oil for better taste
• Onion, finely minced: Provides sweetness that balances the spices Look for a firm onion with shiny skin
• Fresh cilantro: Adds pop and flavor Opt for fresh bright green leaves
• Corn: Gives sweet crunch You can use frozen or canned just drain first
• Sea salt and pepper: Essential for enhancing all the other tastes Use flaky sea salt if available
• Multi purpose flour: Makes up the pastry’s structure For the lightest crust use freshly opened flour
• Baking powder: Helps the dough puff just slightly for a tender result Check for freshness before using
• Lukewarm water: Binds the dough together Cold water can make your dough stiff
• Oil for frying: Choose a neutral oil like canola or sunflower so the pastry does not absorb strong flavors

Step-by-Step Instructions

Prepare the Beef Filling:

Mix together ground beef cumin smoked paprika chili powder oregano garlic powder and season generously with salt and pepper in a bowl Set aside to let flavors mingle

Sauté Aromatics:

Heat a nonstick skillet over medium high Add olive oil and swirl to coat Toss in minced onion and cook just for about ten seconds until you catch that first whiff of fragrance This short cooking step keeps the onions crisp which adds texture later

Brown the Beef:

Crumble beef mixture into the skillet Break up any clumps with your fingers or a spoon Brown it well stirring every so often until cooked through and slightly crisped around the edges The spices will create a sizzle and the kitchen will smell incredible

Finish the Filling:

In the last minute of cooking stir in chopped cilantro and sweet corn Remove from heat and let cool so the filling will be easy to tuck into your dough

Make the Empanada Dough:

Combine flour baking powder a pinch of salt and lukewarm water in a bowl Mix with your hands until a sticky dough forms Knead for about five minutes until the dough is soft and smooth Shape into a ball and let it rest briefly If dough feels too sticky add a dusting of flour

Roll and Cut the Dough:

Dust your work surface and rolling pin with flour Roll dough out to about one quarter inch thickness Use a round cutter about three inches wide to punch out circles Collect scraps to reroll for more rounds Aim for uniform circles so empanadas bake or fry evenly

Fill and Shape the Empanadas:

Spoon about one tablespoon of beef filling into the center of each round Lightly moisten the edge of each with a bit of water which helps the pastry seal easily Fold the dough over filling to form a half moon shape Press the edges tightly with your fingers then crimp with a fork for a classic look

Cook the Empanadas:

Heat your frying oil in a large deep pan to around three hundred fifty degrees Fahrenheit Carefully lower in empanadas a few at a time Fry about two to three minutes each side or until deeply golden and crisp Remove and let drain on kitchen paper so crust will stay crisp

Serve and Enjoy:

Serve hot with guacamole salsa or your favorite dipping sauce These are best when enjoyed immediately for peak crunch

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I am always delighted by the way fresh cilantro in these empanadas brightens the whole filling My kids help with sealing the edges and it has become a fun family tradition to make these together

Storage Tips

Keep cooked empanadas in an airtight container in the refrigerator for up to three days For longer storage freeze unbaked filled empanadas on a tray then transfer to a sealed bag They can be fried straight from frozen just add an extra minute or two to the cooking time To reheat use an oven or toaster oven to bring back the crispness instead of microwaving

Ingredient Substitutions

You can swap ground turkey or chicken for the beef for a lighter version Vegetarian eaters can use cooked lentils or mushrooms with the same spice mix and extra corn Try substituting parsley for cilantro if you are not a fan or adding diced red bell pepper for extra sweetness

Serving Suggestions

These empanadas are perfect with creamy guacamole tangy salsa or a spoonful of sour cream Try pairing them with a fresh tomato cucumber salad for balance At gatherings serve them as appetizers with drinks or make a double batch and offer a build your own empanada bar with different dips

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A Little History

Empanadas are beloved across Latin America with countless family recipes and regional twists They trace their heritage to Spanish influence and evolve with local flavors in each country Making them from scratch connects you to a vibrant food tradition that celebrates sharing and creativity at the table

Frequently Asked Questions

→ What type of beef is best for empanadas?

Choose lean ground beef for a balanced filling. It cooks evenly and combines well with spices and herbs.

→ How do I keep empanada dough from getting soggy?

Lightly dab the dough edges with water to seal but avoid excess moisture, which can make the pastry hard to handle and prevent crispiness when frying.

→ Can I bake instead of fry empanadas?

Yes, bake in a preheated oven at 400°F (200°C) until golden and crisp, about 20-25 minutes, for a lighter alternative.

→ What dips pair well with beef empanadas?

Try classic guacamole, fresh salsa, or a tangy yogurt sauce to complement the spiced filling and crispy shell.

→ Can empanadas be made in advance?

Prepare and assemble ahead of time. Store uncooked empanadas in the fridge, then fry or bake just before serving for best texture.

→ How do I store leftover empanadas?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat in the oven to restore crispness.