I’m beyond excited to share this Spicy Beef Empanadas Recipe with you—it’s one of those dishes that bring a pop of flavor and a cozy feeling to your kitchen. Crispy, golden, and bursting with a rich, spicy filling, these Brazilian-style empanadas will quickly become a favorite!
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Why You'll Love This Recipe
From the very first time I made these, I was hooked. The combination of ground beef and chorizo with soft potatoes wrapped in a tender, buttery shortcrust pastry is simply irresistible. Plus, the slight kick from cayenne makes these empanadas sing!
- Rich & Flavorful Filling: The mix of beef, chorizo, and spices gives every bite a perfect balance of savory and spicy notes.
- Homemade Pastry: The buttery shortcrust dough is easy to make and delivers that satisfyingly crisp, golden exterior.
- Versatile Dish: Great as an appetizer or a comforting main, served hot with your favorite dipping sauces.
- Make-Ahead Friendly: The filling needs a good chill, making it a fantastic recipe to prepare in advance.
Ingredients & Why They Work
Shopping for these ingredients is pretty straightforward, but keep an eye out for fresh herbs and good-quality chorizo—they really make a difference. The shortcrust pastry relies on cold butter for that perfect flaky texture, so don’t skip chilling it!
- Plain/All-purpose flour: The base for our tender shortcrust pastry that crisps up beautifully when baked.
- Cold unsalted butter: Provides richness and flakiness to the pastry; keep it cold for the best texture.
- Cooking/Kosher salt: Enhances all the flavors in both the dough and filling.
- Egg yolk: Helps bind the dough and adds a lovely color to the crust when brushed on top.
- Warm full-fat milk: Moistens the dough, giving it a soft but sturdy structure.
- Olive oil: Used to gently sauté the aromatics without overpowering the spices.
- Onion: Adds sweetness and depth to the filling.
- Garlic: Brings a punch of savory aroma that pairs wonderfully with beef and chorizo.
- Beef mince (ground beef): The hearty protein base of the filling.
- Chorizo: Gives a spicy, smoky flair and richness that elevates the flavor profile.
- Tomato paste: Concentrates tomato flavor, enriching the filling's sauce.
- Fresh thyme: Adds an earthy, herby note that brightens the meat mixture.
- Dried oregano: Blends perfectly with cumin and paprika for warmth and depth.
- Cumin: A key spice that brings a subtle nuttiness and complexity.
- Paprika: Gives warmth and a hint of sweetness to the filling.
- Cayenne pepper: Provides that signature spicy kick without overpowering the other flavors.
- Low sodium chicken stock/broth: Keeps the filling juicy and flavorful without being too salty.
- Tomato passata (or sauce/crushed tomato): Adds acidity and moisture, balancing spices and meat.
- Potato (peeled and diced): Softens in the filling and adds wonderful texture contrast.
- Green onion: Freshens the filling with a mild, crisp bite.
- Hard boiled eggs: Traditional addition that complements the savory filling perfectly.
- Green olives: Add a salty, briny hit that lifts the richness.
- Eggs, separated: For sealing and brushing the pastry to get that perfect golden finish.
- Dipping sauces: Make it yours! Empanada sauce is a classic, but ketchup, sriracha blends, or salsa work just as well.
Make It Your Way
The beauty of this Spicy Beef Empanadas Recipe is how adaptable it is. Whether you want to dial up the heat, swap ingredients for dietary preferences, or experiment with different fillings, these empanadas can easily become your signature dish.
- Swap the Meat: I love adding chorizo for that rich smoky flavor, but you can substitute it with spicy Italian sausage for a different twist. It keeps that same depth and adds a subtle herb note.
- Go Veggie-Friendly: For a vegetarian spin, replace beef and chorizo with a hearty mix of mushrooms and sweet potatoes. Season similarly, and you’ll have a filling that’s just as satisfying and packed with flavor.
- Make It Milder or Hotter: If you prefer less heat, just skip or reduce the cayenne pepper. Or, if you’re a fan of serious spice, add a diced fresh chili or a tablespoon of hot sauce to the filling. Just remember to balance the other spices accordingly!
- Experiment with Pastry: While the homemade shortcrust pastry is buttery and perfect, you can try puff pastry for an ultra flaky bite or even whole wheat flour in the dough for a nuttier flavor and boosted nutrition.
- Seasonal Veggies: Feel free to swap the potato for cooked butternut squash or sweet corn when in season. I’ve found these variations bring a lovely natural sweetness that pairs beautifully with the spicy beef filling.
Step-by-Step: How I Make Spicy Beef Empanadas Recipe
Step 1: Creating the Flavor-Packed Filling
Start by roughly chopping your chorizo into 1.5 cm pieces, then blitz it in a stick blender until it turns into a paste — this is key to infusing that smoky, spicy chorizo flavor evenly throughout the filling. Heat 1 ½ tablespoons of olive oil in a large non-stick pan over high heat, then sauté the finely chopped onion and minced garlic for about 2 minutes until soft and fragrant.
Next, add your chorizo paste and cook for another 2 minutes to release those deep flavors. Toss in the ground beef mince and cook until it’s no longer pink, breaking it up as you go. Stir in 2 teaspoons of tomato paste and let it cook for 1 minute to intensify the richness.
Here’s where the magic really comes together: add your fresh thyme, oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and the diced potato cubes. Bring the mixture to a simmer, then reduce heat so it bubbles gently. Let it cook for 15 minutes, stirring occasionally, until the potatoes are tender and the filling is juicy but not watery.
Finally, stir through the chopped green onions, transfer the filling to a bowl, and let it cool completely—this should take about 2 hours. A cold, spreadable filling makes for easier assembly and prevents the pastry from becoming soggy.
Step 2: Crafting the Perfect Shortcrust Dough
Whisk together ½ cup warm whole milk and 1 egg yolk in a small jug. Using a food processor, pulse 2 ½ cups flour, 1 teaspoon salt, and the 175 g cold unsalted butter cubes until the mixture resembles fine crumbs with pea-sized lumps—about 4 to 6 quick pulses. Pour in your egg-milk mixture, then pulse again briefly, just about 10 seconds, until the dough starts to come together in a ball.
Transfer the dough onto a lightly floured surface and shape it into two smooth rounds roughly 20 cm long and 2 cm thick. Wrap each in cling film and refrigerate for 30 minutes. This chilling step allows the gluten to relax and the butter to firm up again, making the dough easier to roll and handle later.
Step 3: Rolling and Cutting the Dough Rounds
When your dough is ready, remove one disc from the fridge and roll it out on a lightly floured surface to about 3 mm thickness. Use a 15 cm round cutter or a bowl to cut out circles for your empanadas. As you work through the dough, keep the cut rounds stacked on sheets of paper and refrigerated to maintain their firmness and prevent sticking. You should get around 10 to 11 rounds in total from your two discs.
Step 4: Assembling Your Spicy Beef Empanadas
Preheat your oven to 220°C (425°F) or 200°C fan-forced. Make sure the filling is cold but still spreadable to avoid melting the butter in your pastry.
Place about 3 tablespoons (55 g) of filling onto one half of each pastry round. Flatten it gently into a half-moon shape, leaving a 1.5 cm border all around to seal later. Sprinkle chopped green olives and slices of hard boiled egg on top—these add bursts of briny and creamy flavor that complement the spicy meat beautifully.
Brush the exposed border with the egg white to help seal. Fold the pastry over to encase the filling, pressing firmly along the edge to seal and gently push out any trapped air.
For a traditional look, try pleating the edges by folding small sections over one another; otherwise, use a fork to crimp the edges or leave them plain, whichever suits your style!
Step 5: Baking Your Empanadas to Golden Perfection
Line two baking trays with parchment paper and arrange the assembled empanadas with some space between each. Brush their tops generously with beaten egg yolk, which will give you that gorgeous golden shine after baking.
Bake in the preheated oven for 20 minutes or until the empanadas are crispy on the base and golden brown all over. The kitchen will fill with warm, inviting aromas - a sign your Spicy Beef Empanadas are ready to enjoy!
Step 6: Serve and Enjoy with Your Favorite Dipping Sauce
Serve your hot empanadas alongside your dipping sauce of choice—my personal favorite is a homemade empanada sauce that balances tanginess and spice. Other delicious options include ketchup, ketchup mixed with sriracha for an extra kick, pink sauce, taco sauce, or a fresh salsa dip.
These are perfect as appetizers or even a main dish, and the flavorful filling combined with the crisp, buttery crust is sure to win over anyone at your table.
Top Tip
Making the perfect Spicy Beef Empanadas Recipe is all about the little details that bring out maximum flavor and ensure a crispy, golden crust every time. Here are some tips I've learned along the way that make the process smoother and the results tastier!
- Chorizo Blitzing: Turning the chorizo into a paste really gave the filling that deep, rich flavor I love. It integrates beautifully with the beef and spices, much better than just chopping!
- Dough Chilling: Don’t skip the chilling step. Giving the dough ample time (at least 30 minutes, or even overnight) really helps the butter firm up again, resulting in that flaky shortcrust texture.
- Filling Temperature: Always make sure the filling is cold but spreadable before assembling. I once wrapped hot filling and ended up with soggy pastry, so take the extra time to cool and gently loosen it if needed.
- Sealing Edges: Brushing the border with egg white before folding and pressing firmly with a fork or pleats keeps everything sealed tight and stops filling leaks during baking.
How to Serve Spicy Beef Empanadas Recipe
Garnishes
Sprinkle fresh chopped parsley or coriander over the empanadas just before serving to add brightness. A light dusting of smoked paprika or a few crushed chili flakes can add a nice touch of spice if you want to dial up the heat. For a fresh contrast, serve with lime wedges to squeeze over the warm empanadas.
Side Dishes
These empanadas shine as an appetizer or part of a spread alongside bright, simple sides. Try serving with a crisp mixed green salad dressed with a lemon vinaigrette, or some black beans and rice for a fuller South American-inspired meal. Roasted corn on the cob or a tangy cabbage slaw also complement their spiced filling beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and can be enjoyed cold or reheated.
Freezing
To freeze, place unbaked empanadas in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 1 month. You can also freeze baked empanadas once cooled, wrapped individually for convenience.
Reheating
Reheat baked empanadas in a preheated oven at 180°C (350°F) for about 10 minutes to restore crispiness. Frozen unbaked empanadas can be baked straight from the freezer at 220°C (425°F) for about 25 minutes, just add extra bake time and watch for golden brown edges.
Frequently Asked Questions:
Absolutely! Just rub the cold butter into the flour with your fingers until the mixture resembles fine crumbs with pea-sized pieces. Then stir in the egg and warm milk mixture and knead gently until smooth. Chill as directed for best results.
If you don’t have chorizo, you can substitute it with spicy sausage or smoked paprika and extra cumin to mimic its smoky, spicy notes. Keep in mind the texture may vary slightly compared to the paste-like chorizo.
Yes! Freeze the uncooked empanadas laid flat on trays until firm, then transfer to bags or containers. Bake them frozen, increasing baking time to around 25 minutes or until golden and cooked through.
They have a gentle kick from the cayenne pepper and paprika without being overwhelmingly hot. You can adjust the cayenne amount to taste if you prefer milder or spicier empanadas.
Final Thoughts
Making this Spicy Beef Empanadas Recipe has truly become a favorite ritual in my kitchen. There’s something deeply satisfying about creating that flaky, buttery dough and filling it with a hearty, flavorful mix that’s both comforting and exciting. Whether served as a party appetizer or a main course, these empanadas bring people together—one crispy bite at a time. I hope you enjoy making and sharing them as much as I do!
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Spicy Beef Empanadas Recipe
- Prep Time: 45 minutes
- Dough chilling + filling cooling: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours 35 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Brazilian, South American
Description
Delicious Brazilian-style Beef Empanadas featuring a homemade shortcrust pastry filled with a flavorful mixture of ground beef, chorizo, potatoes, and aromatic spices. These empanadas are perfectly crispy and golden baked, ideal for appetizers or main dishes, served hot with your choice of dipping sauces.
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 (or tomato sauce/crushed tomato)
- 150 g potato, peeled and cut into 8 mm cubes (~1 cup)
- ⅓ cup green onion, finely sliced
Other Ingredients:
- 2 hard boiled eggs (boiled for 9 minutes)
- ¼ cup green olives, roughly chopped
- 2 eggs, separated (yolks whisked) for sealing and brushing pastry
Dipping Sauces:
- Empanada sauce
- Optional: ketchup, ketchup with sriracha, pink sauce, taco sauce, salsa dip
Instructions
- Prepare Filling: Roughly chop chorizo into 1.5 cm pieces and blitz with a stick blender until it forms a paste. Heat olive oil in a large non-stick pan over high heat, sauté onion and garlic for 2 minutes until softened. Add chorizo paste and cook for 2 minutes. Add beef mince and cook until no longer pink. Stir in tomato paste and cook for 1 minute. Add fresh thyme, oregano, cumin, paprika, cayenne, salt, chicken stock, tomato passata, and diced potatoes. Bring to a simmer, then reduce heat and cook gently for 15 minutes, stirring occasionally, until potatoes are cooked and filling is juicy but not watery. Turn off heat, stir in green onions, then transfer to a bowl and let cool completely (about 2 hours).
- Make Dough: Whisk together warm milk and egg yolk in a small jug. Pulse flour, salt, and cold butter cubes in a food processor until mixture resembles fine crumbs with pea-sized lumps. Add milk and egg mixture and pulse briefly until dough forms a ball (about 10 seconds). Turn dough onto a floured surface and form into two 2 cm thick rounds approximately 20 cm long. Wrap each in cling film and refrigerate for 30 minutes (or up to overnight).
- Roll and Cut Dough: Remove one dough disc from fridge, roll out on lightly floured surface to 3 mm thickness. Cut into 15 cm rounds using a bowl or cutter. Keep rounds covered on paper in fridge while you work through the dough. Expect to yield 10 to 11 rounds total.
- Assemble Empanadas: Preheat oven to 220°C (425°F) or 200°C (fan). Ensure filling is cold but spreadable. Place 3 tablespoons (approx. 55 g) of filling on one half of each pastry round, flatten into a half-moon shape leaving a 1.5 cm border. Sprinkle with chopped green olives and slices of hard boiled egg. Brush border with egg white, fold pastry over filling, pressing to seal and expel air. Optionally pleat edges for decoration, or crimp with fork.
- Bake: Place empanadas on two baking trays lined with parchment paper. Brush tops with beaten egg yolks, bake for 20 minutes until golden brown and crispy on base.
- Serve: Serve hot with your preferred dipping sauce such as homemade empanada sauce, ketchup, or salsa.
Notes
- Blitzing chorizo into a paste integrates its flavor better than chopping.
- If making dough by hand, rub butter into flour with fingers, stir in egg-milk mix, and knead until smooth.
- Dough can be refrigerated up to 2 days; allow it to soften at room temperature for 30 minutes before rolling.
- Empanadas are traditionally large in South America; smaller sizes work too but may alter baking time.
- Filling should be cold but pliable to prevent melting the butter in the pastry during assembly.
Nutrition
- Serving Size: 1 empanada
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 340 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: 85 mg
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