Easy Ground Beef Empanadas

I may have a bit of an empanada obsession – and once you try this recipe, I think you will too. These golden, crispy hand pies are filled with a savory, well-seasoned ground beef mixture and come together more easily than you might expect, thanks to using frozen empanada dough.

This recipe came to me by way of my friend Ruth, who showed up to a work meeting with a batch of these delicious empanadas. Let’s just say my coworkers and I couldn’t stop talking about how good they were. We were even more amazed when Ruth told us she had made them that morning before our 9am meeting.

Her secret? Frozen empanada dough.

Keeping a package tucked away in your freezer makes homemade empanadas surprisingly easy. Whenever a craving strikes, you’re already halfway there. Just add your favorite filling, and before you know it, you’ll have a batch of golden, crispy empanadas ready to enjoy.

A little Empanada History

When you stop and think about it, almost every culture has its own version of a hand pie. After all, who doesn’t love something that’s portable, easy to eat, and delicious enough to squash those hunger pangs? The British have their pasties, Indians have their samosas, and Spain? Spain has empanadas. And as any history buff knows, when the Spanish sailed to the New World, they brought their food and cooking methods right along with them. That’s why you’ll find fabulous versions of empanadas all across Latin and South America, with each region putting its own delicious spin on the classic based on local ingredients, flavors, and culture.

Ingredients You’ll Need

• Extra-lean ground beef – I like to use at least a 90/10 fat percentage to keep the filling from being too greasy.
• Sofrito – traditional Spanish cooking base. Check out my recipe for homemade sofrito here.
• Garlic – adds to the savoriness of the meat.
• Tomato Sauce – amps up the tanginess of the filling.
• Adobo Seasonings – the two used in this recipe are: all purpose (blue cap) and Sazonador Total (green cap).
• Sazón Seasoning – this is the secret flavor packet that adds so much flavor to Latin American dishes. It is usually found in the Hispanic section of your grocery store.
• Additional Spices – oregano, cumin, and red pepper flakes
• Frozen Empanada Dough – find empanada dough in the frozen food aisle of your grocery store. It should be with the international or Hispanic section. The 5″ are the perfect appetizer size and should be labeled “Frying”.
• Neutral-flavored high-heat oil – Avocado, canola, vegetable or peanut are all neutral flavored. (I prefer using avocado oil since it’s healthier and has a lighter taste)

How to Make Ground Beef Empanadas

Step 1 – Make the Filling

• Heat a large skillet over medium heat.
• Add the sofrito, garlic, and tomato sauce to the pan. Cook for 2-3 minutes, until fragrant.

• Add the ground beef, along with the:
  • Saźon
  • Both adobo seasonings
  • Cumin
  • Oregano
  • Red pepper flakes
• Cook, breaking up the meat with a spatula until fully browned and no longer pink.
• Remove from heat and let the filling cool.

Step 2 – Fill the Empanadas

• Working with one empanada disc at a time, place 1 tablespoon of filling in the center. Fold the dough over the meat to form a half moon shape.
• Press the edges of the dough together, then seal with the tines of a fork.
• Place on a parchment-lined tray.
• Repeat with remaining discs, keeping empanadas slightly spaced apart to avoid sticking together.

Step 3 – Frying the Empanadas

• In a heavy bottom skillet or wok, heat 1-2 inches of neutral oil to 350°F.
• Carefully add 2-3 empanadas at a time (do not overcrowd)
• Fry for about 1-2 minutes, then flip and cook another 1-2 minutes, until golden brown and crispy.
• Transfer to a paper-towel lined plate to drain.
• Repeat with the remaining empanadas.

Can Empanadas be Baked?

Absolutely! If baking is more your style, Goya makes a frozen dough labeled specifically for baking, making it a wonderful alternative when you’ve got a big batch to make or simply want to skip the frying altogether.

1. Preheat your oven to 375°.
2. Prepare your empanadas through Step 2.
3. Whisk together 1 egg and 1 tsp of water to make your egg wash.
4. Lightly brush each empanada with the egg wash.
5. Bake for 20 minutes, or until the empanadas are a light golden brown.

Storage and Reheating

• Store – Place any leftover empanadas into an airtight container and store in the refrigerator for up to 4 days.
• Reheat – These empanadas reheat beautifully, keeping that crispy outer shell when you bake or air fry them.
  • Oven – place on a cookie sheet and bake in a 400° oven for 6-8 minutes.
  • Air fryer – Arrange in a single layer and heat at 400° for 4-5 minutes.

Your Empanada Adventure Awaits

Who knew that a work meeting could lead to one of my favorite new recipes? That’s the beauty of food — inspiration can come from anywhere! Now it’s your turn to give these a try and share the love. I’d love to know — did you stick with the classic filling or did you put your own spin on it? Drop a comment below and let me know. As always, happy cooking and keep the adventure going!