This is my favorite recipe for meat empanadas — a true weeknight saver if you freeze them. If you usually make the classic ground beef empanadas, give these a try: the meat is cut into small cubes rather than ground, and it makes all the difference.
The rest of the filling is traditional: onions, red pepper and the right spices. Use homemade empanada dough or store-bought discs — both work well.
Juicy and spiced
Meat empanadas remain the most requested variety across many Latin American tables. Other popular fillings include chicken or ham and cheese, but a good meat filling is the most traditional.
There are two main approaches to the meat: the classic ground picadillo and the knife-cut style where the meat is hand-diced into very small cubes. Knife-cut meat used to be less common, but it’s become more popular because of the texture and flavor it delivers.
The key is a well-seasoned, juicy filling. This recipe yields that, especially if you use homemade dough (made with lard or beef tallow if you like). Store-bought discs are perfectly fine too.
BONUS: Use this filling as the base for a shepherd’s pie for a tasty twist.
Paula’s takeaways:
To keep empanadas juicy and well-sealed, chill the filling, avoid overfilling the discs, and cut the meat into very small pieces.
Testing Notes
- Juicy filling tip: The large amount of onion may seem excessive, but it keeps the filling moist and adds depth of flavor.
- Choose meat with 15–20% fat; very lean beef can make the filling dry.
- Chill the filling: The filling must be cold before assembling. Slightly warm filling softens the dough and makes sealing difficult. The meat mixture can be refrigerated up to 3 days.
- Sealing the edges: Lightly moisten the dough edges with water before folding to help the dough stick together and prevent leaks.
- Don’t overfill: Overstuffed empanadas are likely to burst in the oven. Test with one or two if you’re unsure of the amount.
- Freezing tip: Assemble and freeze unbaked empanadas for up to 1 month. Bake from frozen at 350°F (180°C); no thawing required.
- Finish options: Brush with egg wash (egg + water or milk) for a glossy, golden top. Oil or water also work depending on the finish you prefer.
- Reheat properly: Reheat in the oven to keep the crust flaky and firm; the microwave makes the dough soft and soggy.
- Shortcut: Dough discs freeze well. Store-bought discs are a convenient and reliable option for large batches.
Homemade dough
I often make my own dough, but for big batches I rely on store-bought discs. Both give excellent results.
Make-ahead tip: Empanada discs freeze wonderfully. Freeze them individually between sheets to avoid them sticking together; once separated, stack and wrap for storage.
Meat filling
- Make the flavor base. Use plenty of onion and some red pepper. Sweat them until soft but not browned to avoid bitterness.
- Dice the meat with a sharp knife. Add it to the onion base, season, and cook until browned.
- Stir in chopped green olives and let the filling cool completely in a wide, shallow dish. It must be cold before assembly.
- Spoon the filling into the center of each dough disc. Don’t overstuff. Moisten the dough edge with water and press to seal.
- Crimp the edges. The rope-style repulgue is traditional and takes practice; a fork can also be used to press the edges closed.
- Brush the tops with oil, water or egg wash for a golden finish, then bake.
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Juicy Meat Empanadas (knife-cut)
Ingredients
- 1 recipe homemade empanada dough, or use store-bought discs.
For the meat filling:
- 3 tablespoons neutral oil (sunflower or corn), as needed.
- 2 cups finely chopped onion (about 2 large).
- ½ cup finely chopped red bell pepper (optional).
- 1 large garlic clove, minced.
- ¼ cup finely chopped green onions (white and light green parts).
- 1.1 pounds roast beef, about 3 cups diced into very small cubes (size of a chickpea) or other stewing meat.
- 1 teaspoon sweet paprika.
- ½ teaspoon crushed red pepper flakes, or to taste.
- ¼ teaspoon ground cumin, or to taste.
- 1 teaspoon salt, or to taste.
- ⅛ teaspoon freshly ground black pepper, or to taste.
- 1 tablespoon beef broth or water, optional if the filling seems dry.
- ⅓ cup chopped green olives, about 10–12, rinsed to remove excess salt.
Instructions
Preparing the filling:
- Ideally prepare the filling the day before or several hours in advance so it cools completely. Store in an airtight container in the fridge for up to 2 days.
- With a sharp knife, dice 1.1 pounds of roast beef or stewing meat into very small cubes, roughly the size of chickpeas.
- Heat 3 tablespoons neutral oil in a large skillet over medium heat. Add 2 cups chopped onion, ½ cup chopped red bell pepper, ¼ cup chopped green onions and 1 minced garlic clove. Cook slowly until the onion is translucent and lightly golden (about 10–15 minutes).
- Increase the heat and add the diced beef in a single layer if possible. Let it sear without moving it, then stir and brown on all sides. Avoid overcooking: the meat should remain slightly pink so it stays juicy after baking.
- Add 1 teaspoon sweet paprika, ½ teaspoon crushed red pepper flakes, ¼ teaspoon ground cumin, 1 teaspoon salt and ⅛ teaspoon freshly ground black pepper. Cook a couple more minutes to meld the flavors.
- Taste and adjust seasoning. If the filling seems dry, add 1 tablespoon beef broth or water.
- Remove from heat, stir in ⅓ cup chopped green olives, and transfer to a wide shallow dish to cool quickly. Cover with plastic pressed directly onto the surface to avoid a skin. Chill at least 4 hours or overnight; the filling must be completely cold before assembling.
Assemble the empanadas:
- Take a dough disc and lightly moisten the edge with water using your fingertip to help seal.
- Place a heaping tablespoon (a little more if needed) of cold filling in the center. Don’t overfill; the dough should be easy to seal without tearing.
- Fold the disc in half over the filling and press the edges to seal. Create a decorative crimp (repulgue) by hand or press with a fork. Ensure the edges are well-sealed to prevent juices from leaking.
- Place assembled empanadas on a baking sheet and refrigerate for 20–30 minutes to help them hold their shape.
Bake the empanadas:
- Preheat the oven to 400–425°F (200–220°C).
- Place empanadas on a lightly greased or parchment-lined baking sheet. Brush with oil, water or an egg wash (1 beaten egg + 1 tablespoon water).
- Bake about 20 minutes, until golden brown and cooked through. Exact time depends on the oven. The filling is already cooked.
- Serve hot and take care with the first bite — the filling can be very hot. Many enjoy them with a squeeze of lemon if desired.
Notes
Juicy filling tip: The large amount of onion keeps the mixture moist and flavorful.
Use meat with 15–20% fat for the best texture.
Make-ahead tip: Empanada discs freeze exceptionally well if separated with freezer sheets. Once separated, stack and wrap for long-term storage.
Reheat: Warm leftovers in the oven to keep the crust crisp rather than using the microwave.
Fried empanadas: If you prefer frying, heat enough beef tallow, lard or neutral oil to allow the empanadas to float (about 350°F / 180°C). Fry in batches for 3–5 minutes per side until golden, then drain on paper towels.