Spanish Beef Empanadas Recipe: Golden Crusts With Spiced Filling

There’s something deeply satisfying about pulling a golden empanada from the oven, knowing the flaky crust hides a spiced beef filling inside. This recipe brings Spanish tradition to your kitchen with straightforward techniques.

The dough comes together quickly with basic pantry staples, while the filling builds layers of flavor through caramelized onions and warm spices. Each bite delivers crisp edges and a tender, savory center that’s worth every minute.

Baking creates that perfect golden crust without the mess of frying. The aroma alone will have everyone gathering around the table. These are ideal for sharing or meal prepping.

Serve warm with a simple side salad or your favorite dipping sauce. Here’s how to make them.

Ingredients for Spanish Beef Empanadas

Basic pantry ingredients plus a few fresh staples make this dish sing.

The ground beef is the heart of the filling—80/20 fat ratio keeps it juicy. I grab mine from Whole Foods or Costco for consistent quality. Paprika is non-negotiable for that Spanish flavor; Penzeys has a great sweet variety. The butter for the dough needs to be ice cold (stick it in the freezer for 10 minutes if it’s soft). Flour? Any all-purpose brand works—just avoid self-rising.

No ground beef? Ground turkey or lamb both work, but adjust the cooking time—lamb needs a few extra minutes. Out of paprika? Smoked paprika at half the amount adds depth, or a pinch of cayenne for heat. For the olives, Manzanilla or Kalamata both bring great flavor. If you’re missing tomato paste, 1/4 cup ketchup (trust me) works in a pinch for the filling.

The dough can rest in the fridge for up to 2 days if wrapped tightly. Empanadas freeze beautifully for 3 months—bake from frozen, just add 5-10 minutes. Leftovers? Reheat in a 350°F oven for 10 minutes to crisp up the crust.

Step-by-Step Instructions for Spanish Beef Empanadas

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Flaky Dough

In a large bowl, combine the 3 cups All-Purpose Flour with ½ tsp Salt. Cut in the chilled, cubed ½ cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

Add the ½ cup Cold Water gradually while mixing with a fork until the dough just comes together. I like to do this with my hands at the end to ensure it’s fully combined without overworking it. The dough should be slightly sticky but not wet. Wrap it in plastic and refrigerate for 30 minutes to rest.

Step 2: Cook the Spiced Beef Filling

Heat 2 tbsp Olive Oil in a large skillet over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 5 minutes until soft and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Add the 1 lb Ground Beef and cook, breaking it up with a wooden spoon, for 6-8 minutes until browned. Stir in the 2 tbsp Tomato Paste, 1 tbsp Sweet Paprika, 1 tsp Ground Cumin, 1 tsp Dried Oregano, ½ tsp Black Pepper, and remaining ½ tsp Salt. Cook for 2 minutes until the spices are fragrant.

Remove from heat and stir in the pitted and chopped ¼ cup Green Olives. Let the filling cool completely before assembling the empanadas. This prevents the dough from becoming soggy.

Step 3: Assemble the Empanadas

On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a 5-inch round cutter, cut out circles of dough. I find a bowl or glass works perfectly if you don’t have a cutter.

Place about 2 tbsp of the cooled beef filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal tightly, pressing firmly to prevent the filling from leaking out during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Line a baking sheet with parchment paper. Whisk the 1 whole Large Egg with 1 tbsp of the remaining Olive Oil to make an egg wash. Brush the tops of the empanadas generously with the egg wash.

Bake for 20-25 minutes until the crusts are deep golden brown and flaky. You’ll know they’re done when the edges are crisp and the filling is heated through. Let them cool on the baking sheet for 5 minutes before serving. The filling will be extremely hot straight from the oven.

Creative Variations of These Flavors

Cheesy Beef Variation

Add ½ cup shredded Manchego cheese to the beef filling mixture before cooling. The nutty Spanish cheese melts beautifully, creating a gooey center. I sometimes sprinkle extra cheese inside each empanada before sealing for a surprise burst of flavor. 🌟

Spicy Chorizo Twist

Replace ½ lb of the ground beef with ½ lb Spanish chorizo (removed from casings). This adds smoky depth and a bit of heat. The chorizo’s paprika aligns perfectly with the existing spice profile, making it a natural fit.

Vegetarian Option

Swap the beef for 1½ cups cooked lentils and add ½ cup finely diced bell peppers to the filling. The lentils provide hearty texture while keeping the Spanish flavors intact. I use brown or green lentils for best results.

Seafood Special

For a coastal Spanish version, replace beef with 1 lb chopped shrimp and ½ cup diced white fish. Sauté the seafood just until opaque (3-4 minutes), then mix with the spices and olives. This cooks faster than the beef version.

Mini Party Bites

Use a 3-inch cutter for the dough and 1 tbsp filling per empanada. These bake in 12-15 minutes at 375°F. Perfect for tapas nights! I serve them with a side of aioli for dipping. ✨

Sweet Dessert Turn

Transform the dough into a dessert by filling with apple pie filling (drained well) mixed with 1 tsp cinnamon. Brush with egg wash and sprinkle with coarse sugar before baking. The same flaky crust works beautifully for sweet fillings.

Frequently Asked Questions