This is my absolute favorite recipe for meat empanadas (a dinner savior if you freeze them!). If you're only familiar with the classic ground beef empanadas, I recommend you also try these and be the judge. The meat for these handpies is cut into small bits, not ground. And it makes all the difference!
The rest is pretty traditional, with onions, red peppers and all the right spices. You can use my homemade dough for empanadas or store-bought, which works just as well.
Juicy and spiced
Though we eat a lot of empanadas in Latin America, the ones with meat will always be the most requested. There are other quite popular empanada fillings (like chicken, ham and cheese or my favorite corn handpies), but none as traditional as meat.
There are two types of meat for the filling: the classic ground beef picadillo, and what we call knife-cut meat filling, where the bites are literally cut by hand with a kitchen knife. These were rare a decade or more ago (not as cheap as ground meat and a tad more laborious), but are becoming more popular with each passing year.
The key is a well-seasoned, juicy filling. This recipe is all of that, plus the homemade dough (made with lard or beef tallow for this post) if you choose to go that route. You can buy them, and the links are in the recipe card.
BONUS: Use the filling for a different take on traditional shepherd's pie! You can thank me later.
Paula's takeaways:
For juicy, well-sealed empanadas that don't burst in the oven, chill the filling, don't overstuff the discs, and cut very small pieces of meat.
Testing Notes
- Juicy filling tip: The large amount of onion might seem like too much, but it's essential. It keeps the filling moist and adds depth of flavor.
- Use meat with 15-20% fat; lean beef results in a drier texture.
- Chill the filling: Don't skip this. Even a slightly warm filling will soften the dough and make it hard to fold and seal. You can make the meat mixture ahead and refrigerate it for up to 3 days.
- Sealing the edges: To prevent leaks, lightly moisten the edge of the dough with water before folding and crimping. It helps glue the dough together.
- Don't overfill: It's tempting, but too much filling will probably cause the empanadas to burst open as they bake. Do a test run with a few if you're unsure about the right amount.
- Freezing tip: Assemble and freeze unbaked empanadas for up to 1 month. Bake directly from frozen at 350°F (180°C). No need to thaw.
- Finish options: For a golden top, brush with egg wash (egg + milk) before baking. Some use oil instead, but it's optional and depends on the style you're after.
- Reheat in the oven, not the microwave, or the dough will soften. You want a flaky, firm crust, not a soggy one.
- Shortcut tip: You can keep homemade dough discs refrigerated or frozen. For convenience, store-bought discs work well too (see recommended brands in the recipe card).
Homemade dough
I love to make my own, but resort to store-bought quite often, especially when making large batches.
Make-ahead tip: Empanada discs or rounds freeze exceptionally well. Make large batches and store them individually between freezer sheets-trust me on this! If you stack them without separation, you'll remember me when they freeze together into an inseparable mess. Once individually separated, you can stack and wrap them together before freezing.
Meat filling
- Make the flavor base. The amount of onion is one of the reasons these handpies taste so good. Sweat the onions and red pepper until they soften, but don't brown them much, as they might turn a tad bitter.
- Use a sharp kitchen knife to cut the meat. Add it to the onions, season and cook until browned.
- Stir in the olives and let the filling cool down completely or refrigerate before using. It must be cold. This is essential to obtain a good result, so plan.
- Spoon some of the meat mixture in the middle of the dough. Don't overstuff it, or the empanadas will probably burst open in the oven.
Moisten the edge of the dough with your wet fingertip and then press both sides tightly to close and seal as you fold the round in half. The water acts as a glue when it dries.
- Crimping: This rope style is the classic for meat empanadas. It takes practice. You can also use the tines of a fork to press and seal the edges, like for the corn empanadas.
- Brush the tops of the empanadas with oil, water or an egg wash for a shiny, golden brown finish.
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Juicy Meat Empanadas (knife-cut)
Ingredients
- 1 recipe homemade empanada dough, or use store-bought: I highly recommend La Salteña criollas (traditional and sturdier) or La Salteña hojaldradas (flakier). They're one of the most well-known brands from Argentina, and we use them regularly.
For the meat filling:
- 3 tablespoons neutral oil, like sunflower or corn oil, or as needed
- 2 cups finely chopped onion, about 2 large
- ½ cup finely chopped red bell pepper, (optional, but adds good flavor)
- 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 small cubes (about the size of a chickpea), or other juicy 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, if the filling seems too dry
- ⅓ cup chopped green olives, about 10-12 olives, rinsed to wash away excess salt.
Instructions
Preparing the filling:
- Ideally, prepare it the day before or several hours in advance so it cools completely. You can make it a day or two in advance and keep it in the fridge in an airtight container.
- With a sharp knife, dice 1.1 pounds roast beef or other stewing meat into small cubes, roughly the size of chickpeas.
- In a large skillet or pot, heat 3 tablespoons neutral oil over medium heat. Add 2 cups finely chopped onion, ½ cup finely chopped red bell pepper, ¼ cup finely chopped green onions and 1 large garlic clove, minced. Cook slowly until the onion is translucent and lightly golden (about 10-15 minutes). This is key for flavor.
- Increase the heat and add the diced beef, overlapping as little as possible. Don't touch or move until it's seared, then stir to brown it on all sides. Don't overcook it at this stage; it should be pink inside, so it doesn't dry out when baked.
- Add 1 teaspoon sweet paprika, ½ teaspoon crushed red pepper flakes, and ¼ teaspoon ground cumin, 1 teaspoon salt and ⅛ teaspoon freshly ground black pepper. Mix well and cook for a couple more minutes to let the flavors meld.
- Taste and adjust seasoning if necessary. If the filling looks too dry, you can add 1 tablespoon beef broth or water. It's not always needed.
- Remove the skillet from the heat, stir in ⅓ cup chopped green olives and let it cool completely. Transfer the filling to a wide, shallow dish so it cools faster. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. It is crucial that the filling is completely cold before assembling the empanadas so the dough doesn't get soggy and is easier to work with. Ideally, let it chill in the refrigerator for at least 4 hours, or even better, overnight.
Assemble the empanadas:
- Take a dough disc (homemade or store-bought), and lightly moisten the edges with water using your fingertip (this will help seal them).
- Place a heaping tablespoon, maybe a little more, of cold filling in the center of each disc. Don't overfill, or they'll be hard to close and will burst in the oven. You should be able to easily seal the edges, stretching the dough just a tad sometimes, but not tearing it.
- Fold the dough disc in half over the filling, creating a half-moon shape. Press the edges firmly to seal. Then, make the traditional decorative crimped edge (called "repulgue"). There are many techniques: you can make small pinches and folds, or press with a fork (though a hand-crimped edge is more authentic). The important thing is that they are well-sealed so the juices don't escape during cooking.
- Once assembled, you can place the empanadas on a baking sheet and refrigerate them for about 20-30 minutes before cooking. This helps them hold their shape better and seals the crimp.
Bake the empanadas:
- Preheat your oven to a high temperature (400°F - 425°F / 200°C - 220°C).
- Place the empanadas on a baking sheet, lightly greased or lined with parchment paper. Brush with oil, water or an egg wash (lightly beaten egg with a tablespoon of water).
- Bake for about 20 minutes, or until golden brown and the dough is cooked through. The exact time will depend on your oven. Remember the filling is already cooked.
- Serve them hot, and be careful with the first bite as the filling can be very hot! Many Argentines enjoy them with a squeeze of fresh lemon juice (not really my thing).
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