There’s something deeply satisfying about folding a little pocket of comfort—crispy, buttery dough on the outside, and a warm, savory filling inside. These empanadas are a weekday workhorse that also shine at a casual dinner party. They’re straightforward to make, forgiving in technique, and they travel well.

I test recipes the way I live: practical, with an eye for shortcuts that don’t sacrifice texture or flavor. This version uses a simple butter-based dough made in a food processor and a classic beef-and-potato filling with a gentle kick from jalapeño. The steps are clear and the max effort is in letting the dough chill and the filling cool enough to handle.

Below you’ll find the ingredient lineup, exact steps straight from the recipe, and troubleshooting notes so you can make a batch that’s golden, flaky, and reliably delicious.

The Ingredient Lineup

3 cups all-purpose flour — the structure for the dough; measure by spooning into the cup and leveling.
¾ cup cubed cold unsalted butter — cold, cubed butter creates flaky layers when pulsed into the flour.
1 teaspoon salt — seasons the dough so it isn’t bland.
1 large egg — binds the dough; also used in the filling step as listed.
½ cup milk — hydrates the dough; keep it cold for flakiness.
2 tablespoons olive oil — for sautéing the onion and beef; adds a bit of richness.
1 small yellow onion — finely chopped; provides sweet, savory backbone to the filling.
⅓ cup finely diced jalapeño (about 1 medium jalapeño) — gives a bright, controlled heat; remove seeds for milder flavor.
1 pound ground beef — the main protein for the filling; 80/20 works well for flavor.
2 tablespoons tomato paste — deepens the filling’s savory notes.
1 teaspoon chili powder — adds warmth and a touch of smokiness.
1 teaspoon paprika — color and a sweet, mild pepper tone.
1 teaspoon cumin — earthy base note that pairs with the beef.
½ teaspoon oregano — herbaceous background flavor.
salt and pepper to taste — season the filling after you taste it; start light.
1 cup beef broth — creates a saucy interior and helps cook the potatoes.
1 medium potato, small diced — softens into tender bites; small dice ensures even cooking.
¼ cup frozen peas — stirred in at the end for texture and color.
1 egg — for the egg wash (separate from the dough egg if you used one already).
2 tablespoons water — mixed with the egg to thin the egg wash for brushing.

Step-by-Step: Homemade Empanadas

Make the dough: in a food processor fitted with the blade attachment, add 3 cups all-purpose flour, ¾ cup cubed cold unsalted butter, and 1 teaspoon salt. Pulse a few times until the butter pieces are about the size of peas.
Add 1 large egg and ½ cup milk to the food processor. Pulse just until the dough comes together into a ball.
Turn the dough onto a work surface, press it into a flat round disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the filling: heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add 1 small yellow onion (finely chopped), ⅓ cup finely diced jalapeño (about 1 medium jalapeño), and 1 pound ground beef to the skillet. Cook, breaking up the beef, for 8–10 minutes, until the beef is cooked through and the vegetables are softened.
Stir in 2 tablespoons tomato paste, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon oregano, and salt and pepper to taste. Mix until the spices and tomato paste are evenly incorporated.
Add 1 medium potato (small diced) and 1 cup beef broth. Bring to a simmer, reduce the heat to low, and simmer, stirring occasionally, for 12–15 minutes, until the potatoes are tender.
Remove the skillet from the heat and stir in ¼ cup frozen peas. Transfer the filling to a bowl and set aside to cool until it is easy to handle.
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Use a 5-inch ring cutter or small bowl to cut out 12 circles of dough (or divide the dough into 12 equal portions and roll each portion into a circle).
Place about ¼ cup of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges together, sealing with the tines of a fork to crimp.
In a small bowl, whisk 1 egg with 2 tablespoons water. Brush the egg wash over the tops of the empanadas. Bake on the prepared tray for 20–25 minutes, until golden brown. Let cool a few minutes before serving.

Why I Love This Recipe

These empanadas are dependable. The dough is rich but not fussy, thanks to the food processor doing the heavy lifting; you get flaky pastry with minimal effort. The filling is straightforward—ground beef, potato, and a few pantry spices—and it develops a deep, homey flavor as it simmers.

They’re versatile. Make a big batch, freeze part of it, and you’ve got quick lunches or an impressive appetizer on demand. They travel well to picnics and potlucks because the filling is substantial and the exterior keeps its texture.

Allergy-Friendly Substitutes

For dairy (butter/milk) — use cold vegetable shortening or a solid vegetable-based “butter” and swap the milk for an unsweetened plant milk (like soy or oat) to keep texture. Keep fats cold.
For gluten — replace the all-purpose flour with a tested 1:1 gluten-free flour blend that includes xanthan gum and follow the same method; the dough will be more delicate, so chill well and handle gently.
For beef — use ground turkey or chicken as a lower-fat option; cook similarly but expect slightly drier filling—add an extra 1–2 tablespoons of broth if needed. For vegetarian, use cooked lentils or a mix of mushrooms and lentils in place of the beef to mimic texture.
For egg wash — brush with a thin coating of oil or a plant-based milk for a gentler color; for strict egg-free, a mix of 1 tablespoon maple syrup in 2 tablespoons water can add color but will be slightly sweet.

Essential Tools for Success

Food processor with blade attachment — makes the dough quick and even; you can cut butter into flour by hand, but it takes longer.
5-inch ring cutter or small bowl — for consistent empanada rounds; a measuring cup rim also works.
Heavy skillet — a large, heavy skillet (cast iron or stainless) keeps heat steady when browning the beef.
Rolling pin and work surface — keep a light dusting of flour to prevent sticking.
Baking tray and parchment paper — ensures easy removal and even browning.

Easy-to-Miss Gotchas

Butter temperature — if the butter warms up while you work, the dough becomes greasy and dense; keep the cubes cold and pulse quickly.
Filling moisture — under-simmered filling will make empanadas soggy; simmer the potatoes until tender and the broth has reduced enough to not be watery.
Overfilling — more than ¼ cup of filling per circle makes sealing harder and can cause leaks; work consistently.
Not chilling the dough — resting the dough firms the butter and relaxes gluten; skipping this step risks shrinkage and tougher pastry.
Egg wash timing — brush just before baking; egg wash applied too early can drip off and prevent proper browning.

Seasonal Spins

Change the filling to reflect what’s fresh. In spring, add fresh peas and a handful of chopped spring onions. In summer, stir in roasted corn and a few tablespoons of chopped roasted red pepper for sweetness. In fall, swap some of the potato for diced roasted butternut squash and add a pinch of smoked paprika. In winter, bring in winter greens—finely chopped kale or chard—cooked down with the beef for added nutrition and color.

Pro Tips & Notes

Dough handling

Work quickly and keep everything cold. If the dough warms while you roll, pop it back into the fridge for 10–15 minutes. Rolling to an even 1/8-inch thickness ensures the pastry bakes through without being doughy.

Filling balance

Taste and adjust the filling before you start shaping. Because beef broth and tomato paste reduce during simmering, correct salt and pepper at the end so the final empanada isn’t under- or over-seasoned.

Shaping options

The fork crimp is quick and attractive. If you want a more decorative finish, fold a 1/4-inch pleat every half-inch along the sealed edge. Pleating takes practice but looks elegant for a special occasion.

Storage Pro Tips

Short-term — store cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.
Freezing uncooked — place shaped, unbaked empanadas on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes to the baking time at 400°F.
Freezing cooked — flash-freeze baked empanadas, then store in a freezer bag. Reheat from frozen in a 375°F oven for 15–20 minutes until warmed through.

In Closing

These Homemade Empanadas are a reliable recipe to keep in your repertoire. They’re forgiving, adaptable, and make great leftovers. Follow the chilled-dough rule, mind the filling moisture, and you’ll be rewarded with golden pockets that are flaky on the outside and tender on the inside. Happy folding—these are best served warm and shared.

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Homemade Empanadas

Savory homemade beef empanadas with a flaky pastry dough and seasoned beef, potato, and pea filling.

Prep Time35

Cook Time25

Total Time2

Servings: 12 empanadas

Ingredients

3 cupsall-purpose flour
3/4 cupcubed cold unsalted butter
1 teaspoonsalt
1 largeegg
1/2 cupmilk
2 tablespoonsolive oil
1 smallyellow onion
1/3 cupfinely diced jalapenoabout 1 medium jalapeno
1 poundground beef
2 tablespoonstomato paste
1 teaspoonchili powder
1 teaspoonpaprika
1 teaspooncumin
1/2 teaspoonoregano
salt and pepper to taste
1 cupbeef broth
1 mediumpotato small diced
1/4 cupfrozen peas
1 egg
2 tablespoonswater

Instructions

Make the dough: in a food processor fitted with the blade attachment, add 3 cups all-purpose flour, ¾ cup cubed cold unsalted butter, and 1 teaspoon salt. Pulse a few times until the butter pieces are about the size of peas.
Add 1 large egg and ½ cup milk to the food processor. Pulse just until the dough comes together into a ball.
Turn the dough onto a work surface, press it into a flat round disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the filling: heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add 1 small yellow onion (finely chopped), ⅓ cup finely diced jalapeño (about 1 medium jalapeño), and 1 pound ground beef to the skillet. Cook, breaking up the beef, for 8–10 minutes, until the beef is cooked through and the vegetables are softened.
Stir in 2 tablespoons tomato paste, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon oregano, and salt and pepper to taste. Mix until the spices and tomato paste are evenly incorporated.
Add 1 medium potato (small diced) and 1 cup beef broth. Bring to a simmer, reduce the heat to low, and simmer, stirring occasionally, for 12–15 minutes, until the potatoes are tender.
Remove the skillet from the heat and stir in ¼ cup frozen peas. Transfer the filling to a bowl and set aside to cool until it is easy to handle.
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Use a 5-inch ring cutter or small bowl to cut out 12 circles of dough (or divide the dough into 12 equal portions and roll each portion into a circle).
Place about ¼ cup of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges together, sealing with the tines of a fork to crimp.
In a small bowl, whisk 1 egg with 2 tablespoons water. Brush the egg wash over the tops of the empanadas. Bake on the prepared tray for 20–25 minutes, until golden brown. Let cool a few minutes before serving.

Equipment

Food Processor
Large Skillet
Baking tray
Parchment Paper
Small Bowl
ring cutter or 5-inch cutter
work surface
Fork

Notes

To Store After Cooking:Let empanadas cool completely, then store in an airtight container in the fridge for up to 4 days.To Freeze Before Baking:Freeze assembled empanadas on a baking sheet until solid, then transfer to a freezer-safe bag or container. Bake from frozen at 375°F, adding 5–10 minutes.To Freeze After Baking:Cool baked empanadas, then freeze in a freezer-safe container or bag for up to 3 months.Reheating Tip:Reheat empanadas in a 350°F oven until hot and crispy. No thawing needed for frozen ones!
To Store After Cooking:Let empanadas cool completely, then store in an airtight container in the fridge for up to 4 days.
To Freeze Before Baking:Freeze assembled empanadas on a baking sheet until solid, then transfer to a freezer-safe bag or container. Bake from frozen at 375°F, adding 5–10 minutes.
To Freeze After Baking:Cool baked empanadas, then freeze in a freezer-safe container or bag for up to 3 months.
Reheating Tip:Reheat empanadas in a 350°F oven until hot and crispy. No thawing needed for frozen ones!