overhead shot of three empanadas on a wooden cutting board

Beef Empanadas


The perfect finger food without all the grease! These savory beef empanadas are perfect for lunch on the go, appetizers or a tasty mid-day snack.​

overhead shot of three empanadas on a wooden cutting board

This recipe came from a family friend of mine. The flakey, buttery and savory pocket of yumminess will have you addicted. But don’t worry, we’re baking them so there’s no greasy junk.

overhead shot of a hand reaching for one of three empanadas in a line next to a small dish of chimmichurri on a wooden cutting board
overhead shot of three empanadas on a wooden cutting board
5 from 1 vote

Beef Empanadas

Filled with savory seasoned beef. Perfect for snacking or lunch on the go.

Course Appetizer, Lunch
Cuisine Brazilian
Keyword authentic, snack
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Brittany Food Crush


  • 1 lb beef
  • 2 cloves garlic minced
  • 1/2 onion diced
  • 1 Tbsp Worcestershire
  • 1 tso mustard yellow
  • 2 tsp ketchup
  • 2 tsp salt
  • 1 Tbsp pepper
  • 2 Tbsp green olives chopped
  • 1/2 Tbsp paprika
  • 1 Tbsp cumin
  • 1/2 Tbsp coriander
  • 1/2 Tbsp chili powder
  • empanada dough
  • 1 tsp oregano
  • 1 Tbsp green onion chopped


  1. Preheat oven to 400

  2. In a large pan on medium heat add olive oil and onions, sautee until onions are translucent, then add garlic.

  3. Add beef and cook until done. Be careful not to overcook the beef since we're also baking them.

  4. Add spices, ketchup, mustard, and Worcestershire to mixture, mix well, then add green olives. Then remove from heat.

  5. Drain the grease then add green onions. The mixture should be moist but not dripping wet. 

  6. Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4 or 5-inch rounds, depending on how big you want your empanadas.

    If you're using pre-made empanada dough, follow the instructions on the package.

  7. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. (You can refrigerate the unbaked empanadas for up to 3 hours.)

  8. Brush each empanada with egg wash for a beautiful golden-brown crust. I even add a tablespoon of melted butter to my egg wash.

  9. Bake for 8-10 minutes, flipping halfway. Bake time will vary depending on what dough you use.

  10. Serve with chimichurri or hot sauce. I recommend my carrot top chimichurri since zesty and not too overpowering. Enjoy!

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