Golden, flaky empanadas filled with savory seasoned beef and onions, served with a rich, slightly spicy dipping sauce—perfect for snacking, sharing, or adding a flavorful touch to any appetizer spread. These baked empanadas deliver classic comfort and bold flavors wrapped in a tender crust.

Why You’ll Love This Recipe

This recipe offers a delicious blend of textures and spices: crisp, buttery pastry on the outside and hearty, aromatic beef on the inside. The homemade dough is easy to work with and bakes to a golden perfection. Whether you’re making them for a casual weeknight dinner, a game-day snack, or a party platter, these empanadas are both versatile and satisfying. The accompanying spiced dipping sauce adds a creamy kick that takes the dish to the next level.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Empanada Dough:

all-purpose flour
salt
unsalted butter, chilled and cubed
egg
cold water
white vinegar

For the Beef Filling:

olive oil
onion, finely chopped
garlic, minced
ground beef
cumin
paprika
salt and black pepper
tomato paste
chopped olives or raisins (optional)

For Assembly:

egg, beaten (for egg wash)

For the Dipping Sauce:

mayonnaise
hot sauce
lime juice
smoked paprika
salt

directions

In a mixing bowl, combine flour and salt. Cut in chilled butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, cold water, and vinegar. Add to the flour mixture and stir until a dough begins to form. Knead gently until smooth. Wrap in plastic and refrigerate for 1 hour.
Meanwhile, prepare the filling. Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until soft and fragrant.
Add ground beef, cumin, paprika, salt, and pepper. Cook until the meat is browned and cooked through. Stir in tomato paste and optional olives or raisins. Set aside to cool.
Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into 5-inch circles.
Place 1–2 tablespoons of beef filling in the center of each dough circle. Fold the dough over into a half-moon shape and crimp the edges with a fork to seal.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
Bake for 25–30 minutes, or until golden brown.
For the dipping sauce, whisk together mayonnaise, hot sauce, lime juice, smoked paprika, and salt until smooth. Serve the sauce alongside warm empanadas.

Servings and timing

This recipe yields about 12 empanadas.
Preparation time: 30 minutes
Chilling time: 1 hour
Baking time: 25–30 minutes
Total time: About 2 hours

Variations

Cheesy Beef: Add shredded cheese (like Monterey Jack or cheddar) to the filling for a richer bite.
Spicy Kick: Mix chopped jalapeños or red chili flakes into the filling.
Vegetarian: Substitute the beef with sautéed mushrooms, black beans, or a mix of vegetables.
Sweet Touch: Use raisins or chopped dried apricots for a hint of sweetness in the savory filling.
Fried Version: Instead of baking, deep-fry the empanadas for an extra crispy crust.

storage/reheating

Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through. You can also reheat in an air fryer for a crisper result. Avoid microwaving as it may make the pastry soggy. For longer storage, freeze unbaked or baked empanadas and bake or reheat directly from frozen, adding a few extra minutes to the time.

FAQs

What is the best flour for empanada dough?

All-purpose flour works best for empanada dough as it provides the right balance of structure and tenderness.

Can I use store-bought dough?

Yes, store-bought pie crust or empanada wrappers can be used for convenience, though the homemade dough adds a richer flavor and texture.

Can I freeze empanadas?

Yes, you can freeze them either before or after baking. Store in a single layer and bake or reheat directly from frozen.

What other meats can I use?

Ground chicken, turkey, or pork can be used as a substitute for beef with excellent results.

Do I have to chill the dough?

Yes, chilling helps the dough firm up, making it easier to roll and resulting in a flakier crust.

Can I make the filling ahead of time?

Absolutely. The beef filling can be made up to 2 days in advance and stored in the refrigerator.

Are empanadas traditionally baked or fried?

Empanadas can be either baked or fried, depending on regional preference. This recipe uses baking for a lighter version.

What can I serve with empanadas?

Empanadas pair well with dipping sauces, a light salad, or rice and beans for a complete meal.

How do I prevent the filling from leaking?

Ensure the edges are well-sealed, and avoid overfilling. Press the edges firmly with a fork to seal tightly.

Can I make mini empanadas?

Yes, simply use smaller dough circles and reduce the baking time slightly. These make excellent bite-sized appetizers.

Conclusion

Beef Empanadas with Spiced Dipping Sauce offer a flavorful and satisfying option for any occasion, from casual gatherings to festive meals. The combination of savory beef, aromatic spices, and buttery pastry makes every bite delightful. Whether served warm from the oven or prepared in advance, these empanadas are sure to become a favorite in your kitchen.