💡 Quick Overview
- •The Pastry: Homemade empanadas made with a buttery pastry dough and filled with a savory mixture of ground beef, bell peppers, and onions.
- •Why You’ll Love It: This crowd-pleasing finger food is perfect for meal prep, freezes like a dream, and tastes amazing served hot or cold.
- •Method: Both the dough and filling are super easy to whip up right in your Thermomix® before popping them in the oven to bake.
Savory Beef Empanadas: These easy, homemade hand pies are pure comfort food, inspired by rich Spanish and South American flavors.
Stuffed with seasoned ground beef, tender onions, and sweet bell peppers, then tossed with aromatic spices, they bring a taste of Spain right to your kitchen table.
In this super simple recipe with easy step-by-step instructions, I’ll show you just how effortless it is to whip up these mouthwatering ground beef empanadas in your Thermomix® in no time at all.
Why You’ll Love These Beef Empanadas:
- Seriously delicious and packed with flavor.
- The ultimate finger food and a guaranteed hit on any tapas spread.
- They taste amazing served warm or cold.
- A total crowd-pleaser for both kids and adults.
- Perfect for parties, road trips, picnics, or an easy afternoon snack.
- Quick to whip up and ideal for meal prep!
My Top Tips for the Best Empanadas
Line your baking sheet with parchment paper or a silicone mat so the empanadas don’t stick.
Make sure your oven is fully preheated before popping them in—this ensures they bake evenly and get nice and crisp.
Feel free to make them in different sizes depending on the occasion—mini empanadas are great for party appetizers, while larger ones make a super satisfying main dish!
Crimp and seal the edges tightly so none of that delicious savory filling leaks out while baking.
Keep an eye on the oven to hit that sweet spot—you want them perfectly golden brown and flaky, but be careful not to overbake them so they stay nice and juicy.
Can You Make These Empanadas Ahead of Time?
Yes! Empanadas are absolute champions for meal prep. You can easily prep them ahead of time and store them in the fridge or freeze them to bake later.
Once you’ve assembled your empanadas (before baking!), you can keep them right in the fridge.
Just arrange them on a parchment-lined baking sheet or plate, cover them tightly with plastic wrap, and pop them in the refrigerator.
They’ll stay super fresh and ready to bake within 24 hours.
If you want to save them for an easy weeknight dinner down the road, you can also freeze them.
Arrange the unbaked, assembled empanadas on a baking sheet or plate, making sure they aren’t touching each other.
Place them in the freezer for about 1 to 2 hours until they’re flash-frozen solid.
Once frozen, transfer them into an airtight freezer bag or container and layer them up for easy storage.
When you’re ready to bake your frozen empanadas, no thawing required!
Simply place them on a parchment-lined baking sheet and bake at the temperature listed in the recipe card.
Since they’re going straight from the freezer to the oven, just tack on a few extra minutes to the baking time until they’re golden and hot through.
Empanada FAQs
Ingredients for Ground Beef Empanadas
For the Pastry Dough:
- 300 g all-purpose flour
- 200 g cold butter, cubed
- 1 medium egg
- ½ tsp salt
- 1 tsp baking powder
- 1 tbsp cold water
For the Savory Filling:
- 250 g ground beef (or a beef and pork mix)
- 10 g + 20 g olive oil
- 1 yellow onion
- 1 garlic clove
- 1 bell pepper
- 1 mild chili pepper
- ½ tsp salt
- 1 pinch black pepper
- 1 tsp paprika
- 100 g crème fraîche
For the Egg Wash:
- 1 egg yolk
- splash of milk
Note: You’ll find the full printable recipe with exact measurements and step-by-step instructions in the recipe card below.
How to Make Ground Beef Empanadas
Making the Dough:
To make the dough, add all ingredients to the mixing bowl and 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, gently press it together into a ball, wrap tightly in plastic wrap, and 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 small crumbles as it cooks. Set aside.
Or using the TM6:
Select the Currywurst high-heat recipe mode on your Thermomix®. Add 10 g olive oil as prompted, followed by the ground beef.
Be sure to break up the ground beef slightly with your hands as you add it to the bowl rather than dropping it in as one big block.
Place the splash guard on top instead of the measuring cup and brown the meat according to the guided recipe. Transfer the cooked beef to a bowl and set aside.
While the beef is browning, peel and quarter the onion, and peel and halve the garlic cloves.
Seed the bell pepper and chop it into large pieces; seed the hot pepper as well and slice it into rings.
Give the mixing bowl a quick rinse if needed, add the onion and garlic, and chop 5 sec / Speed 5.
Scrape down the sides of the bowl with the spatula and repeat.
Add the bell pepper and hot pepper, then chop 2 sec / Speed 5. Scrape down the sides again, add 20 g olive oil, and sauté 3 min / 120°C (250°F) / Speed 1.
Next, add the salt, pepper, and paprika, and mix 10 sec / Speed 1.
Transfer the mixture to the ground meat, mix well, and let it cool slightly. Be sure to drain off any excess liquid that gathers at the bottom before moving on.
Stir together the crème fraîche, tomato paste, and chopped parsley, then fold it into the ground meat mixture until well combined.
Assembling the Empanadas:
Preheat your oven to 350°F convection (180°C) or 400°F conventional (200°C).
Line a baking sheet with parchment paper.
Take the dough out of the fridge and knead it gently by hand until smooth and pliable.
On a lightly floured surface, roll the dough out to about 1/8-inch (3 mm) thickness and cut out 4-inch (10 cm) circles using a small bowl or cutter.
Place a heaping teaspoon of filling in the center of each circle.
Fold the dough over the filling to create a half-moon, pressing the edges together first with your fingers, then crimping firmly with a fork to seal.
Gather the dough scraps, knead them together, re-roll, and cut out more circles.
Repeat until you’ve used up all the dough.
Arrange the empanadas on your prepared baking sheet.
Whisk the egg yolk with a splash of milk and brush the egg wash lightly over each empanada.
Bake on the lower oven rack for about 18 to 20 minutes until golden brown.
Enjoy!
Note: You’ll find the full list of ingredients and step-by-step instructions in the recipe card below.
The listed prep and cook times are averages.
Alright, have fun whipping this up, and enjoy every bite!
If you loved this quick recipe for ground beef empanadas, you might also like my easy homemade flatbread! 🙂
Best,
Christoph
PS: Don’t want to miss a single recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, I’d love for you to leave a comment and rate it 5 stars! 🙂
Ground Beef Empanadas
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Zutaten
For the pastry dough:
- 300 g All-purpose flour
- 200 g Cold butter cubed
- 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
- 10 g + 20 g olive oil
- 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
- 20 g Tomato paste
- etwas Fresh parsley chopped
For the egg wash:
- 1 Egg yolk
- Splash of milk
Zubereitung
Making the pastry dough:
- Add 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:
- Brown the ground meat in a skillet over medium-high heat, breaking it up into crumbles as it cooks. Set aside.
- (Or using the TM6:
- Select the Currywurst recipe from the Thermomix® menu. As guided, add 10 g 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).
- While 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.
- Rinse 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.
- Add the bell pepper and chili pepper, and chop for 2 sec / speed 5. Scrape down the sides, add 20 g olive oil, and sauté for 3 min / 120°C / speed 1.
- Add the salt, pepper, and paprika, and mix for 10 sec / speed 1.
- Add 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.
- Whisk 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 convection or 200 °C conventional heat.
- Line a baking sheet with parchment paper.
- Remove 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 cm 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.
- Whisk 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.
Ground Beef Empanadas
Click stars to rate now
Zutaten
For the pastry dough:
- 300 g All-purpose flour
- 200 g Cold butter cubed
- 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
- 10 g + 20 g olive oil
- 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
- 20 g Tomato paste
- etwas Fresh parsley chopped
For the egg wash:
- 1 Egg yolk
- Splash of milk
Zubereitung
Making the pastry dough:
- Add 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:
- Brown the ground meat in a skillet over medium-high heat, breaking it up into crumbles as it cooks. Set aside.
- (Or using the TM6:
- Select the Currywurst recipe from the Thermomix® menu. As guided, add 10 g 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).
- While 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.
- Rinse 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.
- Add the bell pepper and chili pepper, and chop for 2 sec / speed 5. Scrape down the sides, add 20 g olive oil, and sauté for 3 min / 120°C / speed 1.
- Add the salt, pepper, and paprika, and mix for 10 sec / speed 1.
- Add 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.
- Whisk 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 convection or 200 °C conventional heat.
- Line a baking sheet with parchment paper.
- Remove 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 cm 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.
- Whisk 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.
