Baked Beef Empanadas Recipe with Homemade Dough

My baked empanadas recipe wraps ground beef, chorizo, and tender potatoes in a buttery homemade crust that turns golden in the oven. Serve them warm with charred jalapeño avocado crema for dipping.

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Post last updated October 20, 2026.

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Beef empanadas, crispy baked hand pies stuffed with savory ground beef, chorizo, and potatoes, are a staple on my family’s holiday table. They take a bit of work to assemble but can be made ahead and stashed in the freezer, making them perfect to have on hand for entertaining.

Chorizo gives these empanadas so much flavor. The filling combines ground beef, finely diced potatoes, and onion, then gets a little smoked paprika, cumin, and fresh cilantro before everything is wrapped in homemade dough.

I like serving the empanadas with charred jalapeño avocado crema for a little tang but your favorite salsa also works. There’s some rolling and shaping involved, so making the dough and filling ahead is a good way to spread out the work.

If you love empanadas, try my ham and cheese empanadas with sweet apple and tangy cheese, or chicken empanadas with olives in a guajillo chile sauce. My chicken empanadas with garlic mojo sauce use store-bought puff pastry if you’d rather skip making another batch of dough.

What Are Empanadas?

Empanadas are filled pastries made by folding dough around a sweet or savory filling, sealing the edges, and baking or frying until cooked. They’re often shaped into half-moons, with fillings ranging from beef, chicken, and cheese to vegetables or fruit.

You’ll find different versions throughout Spain and Latin America, with the dough, filling, and cooking method varying by region. For these baked beef empanadas, I use a buttery flour dough and a cooked filling of ground beef, Mexican chorizo, and potatoes.

Ingredients for This Baked Empanadas Recipe

Homemade Empanada Dough

• All-purpose flour: Gives the pastry structure while keeping the crust tender.
• Kosher salt: Seasons the dough; I use Morton kosher salt, so use less if substituting fine table salt.
• Cold unsalted butter: Creates buttery, flaky layers; cold lard or vegetable shortening can substitute in the same amount.
• Egg yolk: Adds richness and helps bind the dough.
• Ice water: Brings the dough together while keeping the butter cold.

Savory Beef Filling

• Olive oil: Softens the vegetables; I use California Ranch Extra Virgin Olive Oil because I find California olive oil fresher than imported oils.
• Potatoes: Add tender bites that absorb the seasoning; use peeled, finely diced russet or Yukon Gold potatoes.
• Yellow onion: Adds savory sweetness; white onion works as a substitute.
• Freshly ground black pepper: Adds gentle heat and a peppery finish.
• 80/20 ground beef: Fattier ground beef stays juicy and moist and has a rich flavor.
• Chorizo: Adds chile flavor and spice; look for fresh Mexican-style chorizo in the refrigerated meat section. I use pork chorizo but beef chorizo also works.
• Garlic: Adds savory depth; finely mince fresh cloves for even distribution.
• Tomato paste: Adds concentrated tomato flavor without extra liquid.
• Chili powder: Adds chile seasoning; choose a mild blend for less heat.
• Smoked paprika: Adds smokiness; substitute sweet paprika if needed, knowing the flavor will change.
• Ground cumin: Adds earthy warmth that complements the beef and chorizo.
• Dried thyme: Adds herbal flavor; rub it between your fingers before adding.
• Cilantro: Brightens the cooked filling; omit it if you prefer.

How To Make The Empanadas, Step By Step

Step 1: Prepare the Homemade Dough

1. Combine flour and salt in a large bowl.
2. Cut butter into small pieces, add to the flour and toss the pieces until it is coated in flour. Using a pastry cutter or your fingers, cut the butter into the flour until it is the size of small peas.
3. In a small bowl, whisk the egg yolk with the cold water.
4. Drizzle the liquid over the flour mixture and toss the liquid into the flour letting the mixture fall through your fingers, resisting the urge to squeeze or knead it in. Add more water a little at a time if necessary until a handful of dough easily holds together when you squeeze it.
5. Transfer to a work surface, gather the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes or up to overnight. (Note: Store-bought pie crust, pie dough, puff pastry, or empanada wrappers can also be used as a shortcut.)

Step 2: Make the Empanada Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced potato and diced onion and season with salt and pepper, cooking until soft. Add the ground beef and chorizo and break it up with a wooden spoon until browned. Add garlic and cook a minute more.
3. Stir in the tomato paste, chili powder, sweet paprika, cumin, and dried thyme. Mix well to ensure a flavorful filling.
4. Remove the meat mixture from the heat. Allow the beef filling to cool slightly before assembling. Stir in the chopped cilantro, taste the filling before assembling and add more salt if needed.

Step 3: Roll and Cut the Empanada Discs

1. Roll out the chilled dough on a lightly floured work surface to about 1/4-inch thickness.
2. Use a round cookie cutter (about 4.5 to 5 inches in diameter) to cut out individual empanada discs.
3. Place the discs on a large plate or baking sheet, dusting with a little flour so they don’t stick together.
4. Reroll dough scraps to cut additional discs. Stick the dough in the refrigerator if it gets too warm.
5. Once all the dough has been cut into discs, place them all in the refrigerator to keep cold.

Step 4: Fill and Seal

1. Beat an egg with a small amount of water in a small bowl.
2. Remove one disc at a time from the refrigerator and place it on a lightly floured surface. Roll the disc into a slightly larger (6-inch) circle that is about 1/8-inch thick.
3. Place a heaping tablespoon of the empanada filling onto the lower half of the disc. 
4. Dip your finger into the egg wash and run it around the edge of the pastry disc.
5. Fold the dough over the filling ingredients to create a half-moon shape.
6. Press the edges firmly together, then crimp the outer edge by pinching the dough between your fingers and thumb, by using the tines of a fork, or use an empanada press to seal the unbaked empanadas completely so the filling stays contained.
7. Place the empanadas on a parchment-lined baking sheet.
8. Repeat with remaining dough and filling. You may have extra filling. You should have between 20-24 empanadas. Spread them between two baking sheets.
9. Place the baking sheets of empanadas in the refrigerator while you wait for the oven to heat.

Step 5: Bake to Perfection

1. Heat oven to 400°F.
2. Brush the top of the empanadas evenly with the egg wash to ensure a beautiful golden-brown crust.
3. Bake for 20 to 25 minutes until the flaky pastry is crisp and golden brown.
4. Let cool for 5 minutes before serving as a main dish or game-day appetizer.

Variations

Cheese: Add a sprinkle of cheddar cheese or shredded Oaxaca cheese for a gooey cheese layer.

Alternative Cooking Method (Air Fryer): Cook at 375°F (190°C) in a single layer for 10–12 minutes, flipping halfway through, until golden brown.

Custom Mix-Ins: Feel free to add 1/3 cup of green olives (pitted and chopped), raisins (for a classic sweet-and-savory Argentine twist), or hard-boiled egg pieces into the cooled filling before rolling.

Tips for Success

• Freeze the butter or at least make sure it is very cold
• Don’t overwork the dough
• Keep the discs cold in the refrigerator and take out one at a time to finish rolling and filling
• Let filling cool before filling
• Bake on the middle rack of the oven

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What I’d Serve with Beef Empanadas

These definitely need a dip. My favorite is this charred jalapeño avocado crema but other good options are creamy salsa de aguacate, charred tomatillo salsa, or this chile piquín salsa if you want something spicy.

For a party spread, I’d add queso flameado with tortilla chips or warm tortillas or maybe a big tray to shredded chicken nachos and of course a round of margaritas made with one of my favorite reposado tequilas.

If you’d like these to be more of a main course, serve with either one of these Mexican eggplant recipes or these delicious steamed artichokes with Tajín butter. This garden salad with crispy tortilla strips is a nice crunchy contrast as well.

Make-Ahead, Freezing, and Reheating

• Dough: Wrap and refrigerate for at least 30 minutes or up to 3 days in advance.
• Filling: Beef filling can be made up to 3 days in advance and kept in an airtight container in the refrigerator.
• Freezing: Freeze unbaked empanadas on a tray, then transfer to a freezer bag. Brush with egg wash and bake from frozen at 400°F, checking after 25–30 minutes. The pastry should be cooked through and the center reach 165°F.
• Reheating: Warm in a 350°F oven until the center reaches 165°F.