Spicy Beef Empanadas Recipes | Crispy, Savory & Flavorful

After many attempts in my own kitchen, I’ve finally come close to perfecting the spicy beef empanadas Recipe I once tasted on a trip to Chile. These little hand pies are a true labor of love, but the result is so worth it. The combination of savory, spicy beef, sweet raisins, and a flaky, golden crust is simply unforgettable.

I’ve made this recipe countless times, and it’s a joy to share the steps so you can create these delicious pastries at home. They are a guaranteed crowd-pleaser for any occasion. You can also enjoy similar one-pot meals like One-Pot Sausage Linguine Recipe for a hearty dinner.

Ingredients

Here are the ingredients you will need to create these delightful empanadas. Using fresh, high-quality ingredients is key to achieving the best flavor and texture.

For the Filling:

1 tablespoon olive oil – This is used to sauté the beef and bloom the spices.
1 pound ground beef – I recommend using an 80/20 blend for a good balance of flavor and fat.
1 serrano chile, minced – This adds a nice kick of heat; feel free to adjust based on your spice preference.
2 teaspoons ground cumin – Provides a warm, earthy flavor that is essential to the filling.
½ teaspoon cinnamon – A surprising but crucial spice that adds a subtle warmth and complexity.
½ teaspoon ground allspice – This brings a hint of clove and nutmeg flavor to the mix.
1 teaspoon smoked paprika – Gives the filling a smoky depth that complements the beef.
1 teaspoon kosher salt – Enhances all the other flavors in the dish.
½ teaspoon black pepper – For a bit of sharpness and spice.
½ cup golden raisins – These add a wonderful touch of sweetness to balance the spicy and savory notes.
¼ cup fresh lime juice – The acidity brightens the flavors and cuts through the richness of the beef.
¼ cup sour cream – Adds a creamy texture and a slight tang, bringing the filling together.
1/3 cup black olives, quartered – Provides a briny, savory bite that contrasts beautifully with the other ingredients.
2 hard-boiled eggs – A traditional addition, offering a unique texture and richness.

For the Dough:

1 ½ cups all-purpose flour – The primary structural component of our flaky dough.
1 cup stone-ground corn flour – This adds a wonderful, slightly rustic texture and flavor.
1 teaspoon baking powder – Helps the dough to be light and tender.
1 teaspoon salt – Balances the flavor of the dough.
4 ounces (1 stick) unsalted butter, cut into small pieces – Use cold butter to create flaky layers in the pastry.
½ cup cold water – Cold water is essential to keep the butter from melting and ensure a tender crust.
1 egg – Used in the dough for richness and as an egg wash for a golden finish.

Note: This recipe makes approximately one dozen empanadas. You can also try Oven-Baked Meatball Sandwiches Recipe as a complementary dish for gatherings.

Variations

One of the best things about this recipe is how easily you can adapt it.

Dairy-Free: To make this recipe dairy-free, simply substitute the sour cream in the filling with a dairy-free alternative or omit it. The butter in the dough can be replaced with lard or a plant-based butter substitute.
Different Meats: Feel free to swap the ground beef with ground turkey, chicken, or pork for a different flavor profile.
Extra Spice: If you love heat, add another minced serrano chile or a pinch of red pepper flakes to the filling.
Flavor Boosters: Enhance the filling by adding sautéed onions and garlic along with the beef. A little chopped cilantro stirred in at the end can also add a fresh, vibrant taste.

Cooking Time

Prep Time: 1 hour 30 minutes (includes dough resting and chilling time)
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

Equipment You Need

Food Processor: To easily mix the dough ingredients until they form a coarse meal.
Large Nonstick Skillet: For browning the beef and cooking the filling evenly.
Rolling Pin: To roll out the dough to the correct thickness for cutting the rounds.
4-inch Round Cutter: For creating uniform circles of dough for your empanadas.
Baking Sheets: To bake the empanadas to golden-brown perfection.
Parchment Paper: Prevents the empanadas from sticking to the baking sheet.
Pastry Brush: For applying the egg wash evenly over the empanadas.

How to Make Spicy Beef Empanadas

This recipe involves making a savory filling and a tender dough from scratch. Breaking it down into steps makes the process manageable and fun.

Prepare the Filling

First, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, minced serrano chile, cumin, cinnamon, allspice, smoked paprika, salt, and pepper. Cook for about 8 minutes, using a spoon to break up the meat until it is browned and cooked through.

Finish the Filling

Next, add the golden raisins and fresh lime juice to the skillet. Bring the mixture to a boil and cook for about a minute, or until most of the liquid has evaporated. Remove the skillet from the heat and stir in the sour cream and quartered black olives. Allow the filling to cool completely before assembling the empanadas.

Make the Dough

In a food processor, combine the all-purpose flour, corn flour, baking powder, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse about 20 times until the mixture looks like coarse cornmeal. In a separate bowl, whisk one egg with the cold water, then gradually add this wet mixture to the food processor, pulsing until a soft dough forms. Be careful not to overmix.

Rest and Roll the Dough

Wrap the dough in plastic wrap and let it rest in the refrigerator for at least one hour, or up to a day. When you’re ready to assemble, divide the dough in half. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out six circles. Repeat the process with the remaining dough.

Assemble and Chill the Empanadas

Prepare an egg wash by whisking the remaining egg with a teaspoon of water. Place about two heaping tablespoons of the cooled filling in the center of each dough round and top with a slice of hard-boiled egg.

Lightly brush the edges of the dough with the egg wash, fold it over to create a half-moon shape, and press the edges together firmly. Crimp the edges with a fork or by pleating them, then place the assembled empanadas on parchment-lined baking sheets. Cover and chill for at least 30 minutes.

Bake to Perfection

Preheat your oven to 450°F, placing a pizza stone inside if you have one. Brush the chilled empanadas lightly with the remaining egg wash. Bake for 10-15 minutes, or until they are a beautiful golden brown and crisp. Serve them warm.

Additional Tips for Making this Recipe Better

Over the years, I’ve picked up a few tricks that really elevate these empanadas.

Don’t Skip the Chilling: I’ve learned that chilling the dough before rolling and chilling the assembled empanadas before baking is crucial. This helps the butter stay solid, which results in a much flakier crust.
Make the Filling Ahead: I often make the beef filling a day in advance. This not only saves time but also allows the flavors to meld together, creating a richer, more complex taste.
Avoid Overfilling: It’s tempting to pack the empanadas with filling, but I found this makes them difficult to seal and prone to bursting in the oven. Two heaping tablespoons is the perfect amount.
Get Creative with the Crimp: While a fork works perfectly well, I enjoy practicing the traditional “repulgue” or pleated edge. It gives the empanadas a beautiful, rustic look and creates a more secure seal.

How to Serve Spicy Beef Empanadas

These empanadas are fantastic on their own, but a few simple additions can make them a complete and memorable meal. Serve them hot from the oven with a side of chimichurri sauce for dipping. A light, fresh salad with a vinaigrette dressing also pairs wonderfully, cutting through the richness of the pastry. For a more substantial meal, serve them alongside rice and beans.

Nutritional Information

Here is an approximate nutritional breakdown for one empanada, though values may vary.

Calories: Approximately 350-400 kcal
Protein: Around 15g
Carbohydrates: Roughly 30g
Fat: About 18g

Make Ahead and Storage

These empanadas are perfect for making in advance, which is great for parties or busy weeknights.

To store, place cooled empanadas in an airtight container in the refrigerator for up to 3 days.

To freeze, you can freeze them either baked or unbaked. Place them on a baking sheet in a single layer until solid, then transfer to a freezer-safe bag. They will keep for up to 3 months.

To reheat, bake frozen empanadas directly from the freezer at 375°F for 20-25 minutes. If reheating from the refrigerator, a few minutes in the oven or an air fryer will restore their crispness.

Why You’ll Love This Recipe

There are so many reasons to fall in love with making your own spicy beef empanadas.

Incredibly Flavorful: The combination of savory beef, warm spices, sweet raisins, and briny olives creates a truly unique and delicious flavor profile that is hard to resist.
Perfect for Any Occasion: Whether you serve them as an appetizer, a main course, or a portable snack, these empanadas are always a hit. They are perfect for parties, gatherings, or a special family dinner.
Freezer-Friendly: I love that I can make a double batch and freeze half for later. It’s like having a delicious, homemade meal ready to go whenever I need it.
A Fun Cooking Project: From making the dough to filling and crimping each empanada, this recipe is an enjoyable and rewarding cooking experience. It’s a great way to spend an afternoon in the kitchen.

Ash Tyrrell