💡 At a Glance
- The Empanadas: Homemade flaky pastry crust stuffed with a savory, seasoned ground beef, bell pepper, and onion filling.
- Why You’ll Love Them: Perfect handheld finger food that’s ideal for meal prep, freezes like a dream, and tastes amazing warm or cold.
- Prep Method: You can whip up both the dough and filling right in your Thermomix® before baking them to golden perfection in the oven.
Savory Beef Empanadas: These easy homemade hand pies are pure comfort food, inspired by the rich and vibrant flavors of Spanish and South American cuisine.
Packed with seasoned ground beef, tender onions, sweet bell peppers, and warm aromatic spices, they bring a delicious taste of Spain straight to your dinner table.
In this simple step-by-step recipe, I’ll show you just how effortless it is to make these incredibly delicious beef empanadas right in your Thermomix® in no time at all.
Why You’ll Love These Beef Empanadas:
- Seriously delicious.
- The ultimate finger food and a guaranteed hit on any tapas spread.
- Tastes amazing warm straight out of the oven or cold the next day.
- A total crowd-pleaser for both kids and adults.
- Perfect for parties, road trips, picnics, or easy everyday snacking.
- Quick to whip up and fantastic for meal prep!
My Top Tips for Making Perfect Empanadas
Line your baking sheet with parchment paper or a silicone baking mat to keep the empanadas from sticking.
Make sure your oven is fully preheated before popping them in—this guarantees they bake up quickly and evenly.
Feel free to make them in different sizes! Go bite-sized for appetizers or make larger ones for a satisfying quick meal.
Crimp and seal the edges tightly so that delicious filling stays inside where it belongs while baking.
Bake until they’re beautifully golden brown and crispy. Just keep an eye on them toward the end so they don’t stay in too long and dry out!
Can You Make Empanadas Ahead of Time?
Yes! Empanadas are absolute meal-prep champions. You can easily assemble them ahead of time, keep them in the fridge, or pop them in the freezer to enjoy later.
Once you’ve assembled your empanadas (before baking!), you can store them right in the fridge.
Just place them on a baking sheet or platter lined with parchment paper, cover tightly with plastic wrap, and slide them into the fridge.
They’ll stay fresh and ready to bake for up to 24 hours.
Want to save them for a quick weeknight dinner down the road? You can totally freeze them!
Arrange your unbaked empanadas on a baking sheet in a single layer, making sure they aren’t touching.
Pop the tray into the freezer for about 1 to 2 hours, just until they’re flash-frozen solid.
Once frozen, transfer them to a freezer-safe bag or airtight container. This keeps them from sticking together in a clump!
When you’re ready to bake your frozen empanadas, there’s no need to thaw them first.
Simply place them straight onto a parchment-lined baking sheet and bake at the standard recipe temperature.
Just add a few extra minutes to the baking time since they’re going into the oven frozen.
Empanada FAQs
Ingredients for Beef Empanadas
For the Dough:
- 300 g (approx. 10.5 oz) all-purpose flour
- 200 g (approx. 7 oz) cold butter, cubed
- 1 medium egg
- ½ tsp salt
- 1 tsp baking powder
- 1 tbsp cold water
For the Filling:
- 250 g (approx. 9 oz) ground beef (or a beef and pork blend)
- 10 g (approx. 0.5 oz) + 20 g (approx. 0.5 oz) olive oil
- 1 onion
- 1 clove garlic
- 1 bell pepper
- 1 mild chili pepper
- ½ tsp salt
- 1 pinch black pepper
- 1 tsp paprika
- 100 g (approx. 3.5 oz) crème fraîche
Ground Beef Empanadas
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Start cookingIngredients
For the pastry dough:
- 300 g All-purpose flour (approx. 10.5 oz)
- 200 g Cold butter cubed (approx. 7 oz)
- 1 Egg medium
- ½ tsp Salt
- 1 tsp Baking powder
- 1 tbsp Cold water
For the filling:
- 250 g Ground meat ground beef or mixed blend (approx. 9 oz)
- 10 g + 20 g (approx. 0.5 oz) olive oil (approx. 0.5 oz)
- 1 Onion
- 1 Garlic clove
- 1 Bell pepper
- 1 Mild chili pepper mild
- ½ tsp Salt
- 1 pinch Black pepper
- 1 tsp Paprika
- 100 g Crème fraîche (approx. 3.5 oz)
- 20 g Tomato paste (approx. 0.5 oz)
- etwas Fresh parsley chopped
For the egg wash:
- 1 Egg yolk
- Splash of milk
Instructions
Making the pastry dough:
- 300 g (approx. 10.5 oz) All-purpose flour, 200 g (approx. 7 oz) Cold butter, 1 Egg, ½ tsp Salt, 1 tsp Baking powder, 1 tbsp Cold waterAdd all dough ingredients to the mixing bowl. Mix for 20 sec / speed 4, then knead for 30 sec / Dough mode until a smooth dough forms.
- Transfer the dough to your work surface, knead briefly into a ball, wrap in plastic wrap, and let it rest in the fridge for about 30 minutes.
Making the filling:
- 250 g (approx. 9 oz) Ground meatBrown the ground meat in a skillet over medium-high heat, breaking it up into crumbles as it cooks. Set aside.
- Or using the TM6:
- 250 g (approx. 9 oz) Ground meat, 10 g (approx. 0.5 oz) + 20 g (approx. 0.5 oz) olive oilSelect the Currywurst recipe from the Thermomix® menu. As guided, add 10 g (approx. 0.5 oz) olive oil and then the ground meat to the mixing bowl, breaking the meat up slightly rather than adding it in one solid block. Place the splash guard on top instead of the measuring cup and brown the meat according to the guided recipe. Transfer to a bowl once done).
- 250 g (approx. 9 oz) Ground meat, 1 Onion, 1 Garlic clove, 1 Bell pepper, 1 Mild chili pepperWhile the ground meat is browning, peel and quarter the onion, and peel and halve the garlic. Deseed the bell pepper and cut into large chunks; deseed the mild chili pepper and slice into rings.
- 1 Onion, 1 Garlic cloveRinse the mixing bowl briefly if needed, add the onion and garlic, and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and repeat.
- 10 g (approx. 0.5 oz) + 20 g (approx. 0.5 oz) olive oil, 1 Bell pepper, 1 Mild chili pepperAdd the bell pepper and chili pepper, and chop for 2 sec / speed 5. Scrape down the sides, add 20 g (approx. 0.5 oz) olive oil, and sauté for 3 min / 120°C (250°F) / speed 1.
- ½ tsp Salt, 1 pinch Black pepper, 1 tsp PaprikaAdd the salt, pepper, and paprika, and mix for 10 sec / speed 1.
- 250 g (approx. 9 oz) Ground meatAdd this veggie mixture to the browned ground meat, stir together, and allow to cool slightly. Drain off any excess liquid that collects at the bottom before filling.
- 250 g (approx. 9 oz) Ground meat, 100 g (approx. 3.5 oz) Crème fraîche, 20 g (approx. 0.5 oz) Tomato paste, etwas Fresh parsleyWhisk together the crème fraîche, tomato paste, and chopped parsley, then fold into the ground meat mixture.
Assembling and baking the empanadas:
- Preheat your oven to 180°C (350°F) convection or 200°C (400°F) conventional heat.
- Line a baking sheet with parchment paper.
- 300 g (approx. 10.5 oz) All-purpose flourRemove the dough from the fridge and knead briefly with your hands until smooth and pliable. On a lightly floured surface, roll it out to about 3 mm thick and cut out circles (approx. 10°C (50°F)m in diameter) using a small bowl or round cutter.
- Place a generous teaspoon of filling onto the center of each circle. Fold the dough over the filling into a half-moon shape and press the edges firmly together—first with your fingers, then crimp securely with a fork.
- Knead the dough scraps together, roll out, and cut out more circles. Repeat until all the dough is used.
- Arrange the empanadas on the prepared baking sheet.
- 1 Egg yolk, Splash of milkWhisk the egg yolk with a splash of milk and brush the top of each empanada.
- Bake in the lower third of the oven for about 18–20 minutes until golden brown and delicious.
Notes
- Pairs amazingly with a creamy dip, like garlic aioli!
- Empanadas make a fantastic snack or a satisfying main dish. You can fill them with meat or keep them vegetarian—feel free to get creative with your favorite fillings!
- Pro Tip: Since they taste incredible both warm and cold, they are perfect for packing on a picnic or a day trip.
Nutrition
For the Egg Wash:
- 1 egg yolk
- Splash of milk
Note: You’ll find the exact measurements and full step-by-step instructions down in the printable recipe card below!
How to Make Beef Empanadas
Making the Dough:
To make the dough, add all ingredients to the mixing bowl and combine for 20 sec / speed 4, then knead for 30 sec / Dough Mode until a dough comes together.
Transfer the dough onto your work surface, bring it together with your hands, wrap it tightly in plastic wrap, and let it chill in the fridge for about 30 minutes.
Making the Filling:
Brown the ground beef in a skillet over medium heat, breaking it up into crumbles as it cooks. Set aside.
Or using the TM6:
Select the Currywurst mode in your Thermomix® menu. Add 10 g (approx. 0.5 oz) of olive oil followed by the ground beef, as prompted in the recipe.
Make sure to break up the ground beef slightly instead of dropping it in all in one block.
Place the splash guard on top instead of the lid cup and brown the ground beef according to the recipe. Once done, transfer to a bowl.
While the beef is browning, peel and quarter the onion, and peel and halve the garlic.
Seed the bell pepper and cut it into rough chunks. Seed the chili pepper as well and slice it into rings.
Rinse out the mixing bowl if needed, add the onion and garlic, and chop for 5 sec / Speed 5.
Scrape down the sides of the bowl with the spatula and repeat.
Add the bell pepper and chili pepper, then chop for 2 sec / Speed 5. Scrape down the sides again, add 20 g (approx. 0.5 oz) olive oil, and sauté for 3 min / 120°C (250°F) / Speed 1.
Next, add the salt, black pepper, and paprika, then mix for 10 sec / Speed 1.
Add this mixture to your ground meat, stir well to combine, and let it cool slightly. Before moving on to the next step, make sure to drain off any excess liquid that collects at the bottom of the bowl.
Next, whisk together the crème fraîche, tomato paste, and chopped parsley, then fold it right into the ground meat mixture.
Assembling the Empanadas:
Preheat your oven to 350°F (convection) or 400°F (conventional).
Line a baking sheet with parchment paper.
Take the dough out of the fridge and work it with your hands until it’s nice and smooth.
On a lightly floured work surface, roll the dough out to about 1/8-inch (3 mm) thick. Use a small bowl or round cutter to press out dough circles (about 4 inches / 10°C (50°F)m in diameter).
Spoon a generous teaspoon of filling right onto the center of each circle.
Fold the dough over the filling to create a half-moon shape. Press the edges sealed with your fingers first, then crimp them firmly with a fork.
Knead the dough scraps together, roll them back out, and cut out more rounds.
Repeat until you’ve used up all the dough.
Place the finished empanadas on your prepared baking sheet.
Whisk the egg yolk with a splash of milk and brush it over the top of each empanada for that gorgeous shine.
Bake on the lower oven rack for about 18–20 minutes until golden brown.
Enjoy!
Note: You’ll find the exact measurements and step-by-step instructions further down in the recipe card.
The total prep and cook times are average estimates.
And with that, I hope you have so much fun making these and enjoy every single bite!
If you loved this quick recipe for beef empanadas, you might also enjoy my recipe for amazing homemade flatbread! 🙂
Best,
Christoph
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