If you love bold flavors wrapped in a flaky crust, then you're going to adore this Spicy Beef Empanadas Recipe. These Brazilian-inspired baked delights are packed with ground beef, chorizo, potatoes, and aromatic spices—all wrapped in a buttery homemade shortcrust pastry that’s impossible to resist.
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Why You'll Love This Recipe
I remember the first time I made these empanadas at home—it was a game changer. The combination of spicy chorizo with tender beef and creamy potatoes inside that crisp pastry? Absolutely addictive. Plus, sharing them with friends instantly turns any gathering into a festive celebration.
- Authentic Flavors: The authentic South American spices and chorizo paste infuse the filling with rich, vibrant taste.
- Flaky Homemade Pastry: The shortcrust pastry is buttery and flaky, giving every bite the perfect texture contrast.
- Versatile Serving: These empanadas shine as appetizers or even a hearty main course for your family and friends.
- Make Ahead Convenience: With dough chilling and filling cooling ahead of time, you can prep in stages for a stress-free cooking experience.
Ingredients & Why They Work
Before you dive in, a quick heads-up: fresh chorizo and good quality ground beef are key to unlocking the deep flavors in this recipe. Using full-fat milk for the dough gives the pastry that delicate richness, and don’t skip those diced potatoes in the filling—they add an irresistible creaminess and texture.
- All-purpose flour: The base of our pastry dough, providing structure to the empanada crust.
- Cold unsalted butter: Essential for flaky layers in the shortcrust pastry; use cold so it creates lovely pockets when baked.
- Cooking/kosher salt: Enhances every element, from dough to filling.
- Egg yolk: Adds richness and helps bind the pastry dough.
- Warm full-fat milk: Moistens the dough and contributes to a tender texture.
- Olive oil: For sautéing aromatics and creating a flavorful base for the filling.
- Onion and garlic: Classic aromatics that build depth in the beef filling.
- Beef mince (ground beef): The hearty protein star of the filling, providing robust and meaty flavor.
- Chorizo: Gives a spicy, smoky punch; blitzed into a paste to meld perfectly with the beef.
- Tomato paste: Concentrates flavor and adds a touch of sweetness and acidity.
- Fresh thyme and dried oregano: Earthy herbs that balance the richness with aromatic notes.
- Cumin, paprika, and cayenne pepper: These spices layer warmth and heat, enhancing the filling’s signature kick.
- Chicken stock/broth (low sodium): Keeps the filling juicy and flavorful without overwhelming saltiness.
- Tomato passata: Adds a fresh tomato brightness and moistens the filling.
- Potato: Provides comforting texture and helps bind the filling.
- Green onion: Adds a mild sharpness and color contrast.
- Hard boiled eggs: Classic addition for richness and a little surprise in each bite.
- Green olives: Brings a briny punch that cuts through the meatiness.
- Eggs (separated yolks and whites): Used for sealing the dough and brushing on top for that golden, glossy finish.
- Dipping sauces (empanada sauce, ketchup, salsa, etc.): Perfect for customizing each bite with your favorite flavors.
Make It Your Way
One of the joys of this Spicy Beef Empanadas Recipe is how easily you can customize it to suit your taste buds or dietary needs. Whether you like it milder, packed with veggies, or even gluten-free, there's room to get creative!
- Spice it up even more: If you love heat, try increasing the cayenne pepper or add chopped fresh jalapeños to the filling for an extra kick. I once added smoked chipotle powder, which gave a deep smoky flavor that was irresistible.
- Vegetarian twist: Swap the beef and chorizo for spiced lentils or mushrooms cooked down with the same spices and potatoes. It’s hearty and satisfying while keeping that classic South American spirit.
- Cheese lover’s variation: Add some crumbled queso fresco or shredded mozzarella inside the empanadas with the filling. It melts wonderfully and adds a creamy contrast to the spicy meat.
- Make it gluten-free: Use a gluten-free flour blend to make the empanada dough, ensuring it binds well with the butter and egg. Just handle the dough gently to keep that flaky texture.
- Seasonal swap: Try adding roasted pumpkin or sweet corn kernels to the filling for a subtly sweet balance against the spices and chorizo, perfect for autumn gatherings.
Step-by-Step: How I Make Spicy Beef Empanadas Recipe
Step 1: Blitz the Chorizo and Sauté Aromatics
Start by roughly chopping the chorizo into 1.5 cm pieces, then blitz it with a stick blender until it transforms into a rich, fragrant paste. This step really intensifies the chorizo flavor throughout the filling! Next, heat 1 ½ tablespoons of olive oil in a large non-stick pan over high heat. Sauté the finely chopped onion and minced garlic for about 2 minutes until translucent and aromatic — this is the flavorful foundation for your filling.
Step 2: Cook the Meats and Tomato Paste
Add the chorizo paste to the pan and cook for another 2 minutes, letting its delicious oils release. Then crumble in the beef mince and cook over medium-high heat until no longer pink, breaking it apart with a spoon. Stir in 2 teaspoons of tomato paste and cook for an additional minute — this adds a lovely depth of flavor and a subtle sweetness to the savory mixture.
Step 3: Add Seasonings, Liquids, and Potatoes; Simmer
Mix in fresh thyme, dried oregano, cumin, paprika, cayenne pepper, and salt for that signature spicy and earthy taste. Pour in ¾ cup of low sodium chicken stock and ½ cup of tomato passata, then fold in the diced potatoes. Bring everything to a gentle simmer, then reduce the heat to low and let it cook slowly for 15 minutes. Stir occasionally to keep the potatoes tender but intact, aiming for a juicy yet not watery filling. This slow simmer makes the filling incredibly flavorful and perfectly textured.
Step 4: Add Green Onions and Cool the Filling
Once the potatoes are tender and the flavors melded, stir in the finely sliced green onions for a fresh burst of color and mild sharpness. Then transfer the filling to a bowl and let it cool completely for about 2 hours. Cooling is crucial—it helps the filling firm up and become spreadable, making the empanadas easier to assemble without breaking your pastry.
Step 5: Make the Flaky Shortcrust Dough
Whisk together the warm full-fat milk and an egg yolk in a small jug. In a food processor, pulse the flour, salt, and cold butter cubes until the mixture resembles fine crumbs (largest pea-sized lumps are okay). Add the egg-milk mixture and pulse on low for about 10 seconds until the dough just comes together. If you’re making the dough by hand, rub the butter into the flour using your fingers, then stir in the liquids and knead gently until smooth. The tenderness of this dough is key to that buttery, flaky texture everyone loves.
Step 6: Chill and Shape the Dough Discs
Turn the dough out onto a lightly floured surface and shape it into a smooth 20 cm log. Cut the log in half and press each half into a 2 cm thick round disc. Wrap the discs tightly with cling wrap and refrigerate for at least 30 minutes (or overnight if you want to prepare ahead). Chilling helps the butter relax and firms the dough so it rolls out without shrinking or tearing.
Step 7: Roll Out and Cut Pastry Circles
Place one chilled dough disc on a floured surface and roll it out to about 3 mm thickness. Use a large bowl or round cutter about 15 cm in diameter to cut out the pastry circles. You want around 10 to 11 rounds in total. Keep your cut rounds covered and chilled as you work to prevent them drying out—stack them with a sheet of baking paper in between for easier handling.
Step 8: Assemble Your Empanadas
Preheat your oven to 220°C (425°F) or 200°C fan. For each pastry round, place 3 tablespoons (55 g) of the cooled filling on one half, spreading it into a half-moon shape while leaving a 1.5 cm border. Sprinkle chopped green olives and roughly chopped hard boiled eggs over the filling for that amazing textural contrast. Brush the pastry edges with egg white to help seal them tightly.
Fold the empty half of the pastry over the filling and press gently to seal, pressing out any trapped air. You can pleat the edges for the traditional look, crimp with a fork, or simply leave them plain—whatever you prefer! Just make sure the empanadas are well sealed to keep all that goodness inside.
Step 9: Bake to Golden Perfection
Arrange your empanadas evenly across two baking trays. Brush the tops with the whisked egg yolks to achieve a stunning golden brown finish. Bake them in your preheated oven for about 20 minutes, or until they are beautifully golden all over and the base is crispy. The aroma at this stage is utterly mouthwatering—get ready!
Step 10: Serve Hot with Your Favourite Dipping Sauces
Once baked, serve your empanadas hot with a variety of dipping sauces like my personal favorite, a homemade empanada sauce. Other great accompaniments include ketchup, salsa, taco sauce, or a spicy mixture of ketchup and sriracha. These empanadas are perfect for sharing and absolutely disappear fast at gatherings!
Top Tip
Mastering the perfect Spicy Beef Empanadas Recipe is all about attention to detail and a few smart tricks I've picked up along the way. These tips will help you get flaky pastry and rich, flavorful filling every time.
- Chorizo Blitzing: Transforming the chorizo into a paste using a stick blender intensifies the flavor blend with the beef—this small step makes a huge difference in the taste.
- Dough Temperature: Keep your butter cold when making the pastry. Warm butter melts into the flour and ruins that flaky texture we love, so I always chill the dough before rolling.
- Filling Temperature: Make sure your filling is fully cooled and spreadable before assembling. This keeps the pastry from breaking and helps seal the empanadas perfectly.
- Sealing Edges: Brushing egg white on pastry edges before folding ensures a tight seal and prevents any messy leaks while baking—avoid skipping this step!
How to Serve Spicy Beef Empanadas Recipe
Garnishes
I love adding a sprinkle of freshly chopped cilantro or parsley for a bright fresh touch just before serving. A dusting of smoked paprika on top can also add a subtle smoky aroma. Don’t forget some lime wedges on the side — a gentle squeeze really elevates the flavors.
Side Dishes
These empanadas pair wonderfully with vibrant side dishes such as a crisp green salad with a citrus vinaigrette, black beans seasoned with garlic and cumin, or a creamy avocado salsa. For something heartier, try a side of tangy pickled vegetables or roasted corn salad for that South American flair.
Make Ahead and Storage
Storing Leftovers
You can store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Keep them wrapped well to preserve that flaky crust and flavorful filling.
Freezing
Empanadas freeze beautifully! After assembling, place them on a baking tray lined with parchment and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 1 month, making them perfect for quick snacks or last-minute meals.
Reheating
To reheat, bake frozen empanadas in a preheated oven at 200°C (fan) for 20-25 minutes until hot and crisp again. If refrigerated, 10-15 minutes at the same temperature works well. Avoid microwaving to keep the pastry from getting soggy.
Frequently Asked Questions:
Yes, you can use spicy Italian sausage or another flavorful sausage if chorizo isn’t available, but keep in mind this will slightly alter the traditional taste of the empanadas.
Absolutely! You can rub the cold butter into the flour by hand to create fine crumbs, then mix in the warm milk and egg yolk, kneading gently until smooth. This hand method works just as well.
Ensure your filling isn’t too watery by simmering it down until juicy but not liquidy. Also, fully cool the filling before assembling and baking at a high temperature (220°C/425°F) to achieve crisp pastry.
Yes! You can make and assemble the empanadas in advance, keep them chilled or frozen, and bake fresh just before serving. This makes entertaining stress-free and lets you enjoy your guests.
Final Thoughts
Making these Spicy Beef Empanadas Recipe from scratch is such a rewarding experience—not only do you get to enjoy buttery, flaky pastry filled with deeply flavorful meat, but you also bring a genuine taste of South America straight to your kitchen. Whether you’re cooking for friends, family, or just indulging yourself, these empanadas never fail to impress and satisfy. So roll up your sleeves, dive into the process, and savor every delicious bite!
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Spicy Beef Empanadas Recipe
- Prep Time: 45 minutes
- Dough chilling and filling cooling time: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours 35 minutes
- Yield: 10 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Brazilian, South American
Description
These Beef Empanadas feature a flaky homemade shortcrust pastry filled with a savory mixture of ground beef, chorizo, potatoes, and aromatic spices. Originating from South America, especially popular in Brazil, these empanadas are baked to golden perfection and served hot with a variety of dipping sauces, making them an irresistible appetizer or main course for gatherings.
Ingredients
Empanada Shortcrust Pastry
- 2 ½ cups plain/all-purpose flour
- 175 g cold unsalted butter, cut into 1 cm cubes
- 1 teaspoon cooking/kosher salt
- 1 egg yolk
- ½ cup warm full-fat milk
Empanada Filling
- 1 ½ tablespoon olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 300 g beef mince (ground beef)
- 120 g chorizo
- 2 teaspoon tomato paste
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cooking/kosher salt
- ¾ cup low sodium chicken stock/broth
- ½ cup tomato passata
- 150 g potato, peeled and cut into 8 mm cubes (about 1 cup)
- ⅓ cup green onion, finely sliced
Other Ingredients
- 2 hard boiled eggs (cooked 9 minutes)
- ¼ cup green olives, roughly chopped
- 2 eggs, separated, yolks whisked (for sealing and brushing pastry)
Dipping Sauces
- Empanada sauce (homemade recommended)
- Ketchup
- Ketchup mixed with sriracha
- Pink sauce
- Taco sauce
- Salsa dip
Instructions
- Prepare the Filling: Roughly chop the chorizo into 1.5 cm pieces and blitz using a stick blender until it forms a paste. Heat olive oil in a large non-stick pan over high heat, then sauté the onion and garlic for 2 minutes until translucent.
- Cook the Meat: Add the chorizo paste and cook for 2 minutes. Then add the ground beef and cook until no longer pink. Stir in tomato paste and cook for another minute.
- Add Seasonings and Simmer: Mix in fresh thyme, dried oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and diced potatoes. Bring the mixture to a simmer, then reduce heat to gently simmer for 15 minutes, stirring occasionally until the filling is juicy but not watery and potatoes are cooked.
- Finish Filling: Stir in chopped green onions, then transfer the filling to a bowl and allow it to cool completely, about 2 hours, to ensure it is spreadable for assembly.
- Make the Dough: Whisk warm milk and egg yolk together. Pulse flour, salt, and cold butter cubes in a food processor until the mixture resembles fine crumbs. Add the egg-milk mixture and pulse until a dough ball forms, approximately 10 seconds.
- Chill the Dough: Turn out the dough onto a floured surface, shape into a smooth 20 cm log, cut in half, and form two discs about 2 cm thick. Wrap in cling wrap and refrigerate for 30 minutes or up to overnight.
- Roll and Cut Pastry: Roll one disc on a floured surface to 3 mm thickness and cut 15 cm rounds using a bowl or cutter. Keep rounds covered and chilled as you work, aiming for about 10 to 11 discs.
- Preheat Oven: Set the oven to 220°C (425°F) or 200°C (fan).
- Assemble Empanadas: Place 3 tablespoons (55 g) of cold but spreadable filling on one half of each pastry round, leaving a 1.5 cm border. Sprinkle chopped green olives and chopped hard boiled eggs over the filling. Brush edges with egg white, then fold pastry over to enclose filling. Seal edges by pressing out air, by pleating, crimping with a fork, or leaving plain.
- Bake: Arrange empanadas on two baking trays, brush the tops with whisked egg yolks, and bake for 20 minutes or until golden and crispy on the base.
- Serve: Serve hot with your choice of dipping sauces, such as homemade empanada sauce, ketchup, or salsa.
Notes
- Blitzing the chorizo into a paste intensely melds its flavor with the beef for a richer filling.
- If making dough by hand, rub cold butter into flour with fingers, then mix in milk and yolk and knead to a smooth dough.
- Dough can be prepared up to 2 days in advance and kept refrigerated; let it soften at room temperature for 30 minutes before rolling.
- The empanadas are traditionally large (about 15 cm rounds) for an authentic South American experience; smaller size is possible but adjust baking time accordingly.
- Filling should be cold but pliable; allow to come to room temperature briefly if too hard to wrap to prevent breaking pastry from melted butter.
Nutrition
- Serving Size: 1 empanada
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg
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