Spanish Beef Empanadas Recipe: Flaky Pastry With Spiced Filling

Few dishes deliver the satisfaction of a perfectly baked empanada with its flaky golden crust and richly spiced filling. This Spanish classic transforms simple ground beef into a flavorful masterpiece with every bite.

I’ve refined this method to ensure tender pastry that shatters at the touch while the filling stays juicy and aromatic. The secret lies in chilling the dough and sealing the edges tightly before baking.

Ingredients for Spanish Beef Empanadas

Flaky golden crust meets richly spiced beef in this Spanish classic.

The butter must stay cold—cut it into small cubes and work quickly. King Arthur Flour is ideal for the pastry, but any all-purpose works if fresh. The ground beef should have some fat (80/20) to keep the filling juicy. For the smoked paprika, Spanish pimentón from La Tienda is the gold standard. Most supermarkets carry it in the international aisle, though.

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Out of beef broth? Chicken broth works fine, but reduce the salt. Green olives can be swapped for capers for a tangier bite. If you’re short on time, pre-made pie crust (the kind in the refrigerated section) makes a decent shortcut—just roll it thinner for that flaky texture.

The filled empanadas can sit in the fridge for 2 hours before baking. Leftovers keep for 3 days in the fridge or freeze for 1 month. Reheat in the oven to revive the crust’s flakiness.

Step-by-Step Instructions for Spanish Beef Empanadas

Master the technique for golden, flaky pastry wrapped around a richly spiced beef filling.

Step 1: Prepare the Empanada Dough

In a food processor, pulse the 3 cups All-Purpose Flour with ½ tsp Salt to combine. Add the 1 cup Cold Unsalted Butter (cut into small cubes) and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

With the processor running, drizzle in the ½ cup Ice Water 1 tbsp at a time until the dough just begins to come together. You want it to hold when pressed but not be sticky. Turn it out onto a lightly floured surface, divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Cook the Spiced Beef Filling

In a large skillet over medium heat, cook the 1 lb Ground Beef until browned, breaking it up with a wooden spoon. Drain off all but 1 tbsp of fat, then add the finely diced Yellow Onion and cook for 3-4 minutes until softened.

Stir in the minced Garlic Cloves, 2 tsp Smoked Paprika, 1 tsp Ground Cumin, and 1 tsp Dried Oregano. Cook for 30 seconds until fragrant, then add the 2 tbsp Tomato Paste and cook for 1 minute. Pour in the ¼ cup Beef Broth and simmer for 2-3 minutes until slightly thickened.

Remove from heat, stir in the ¼ cup Green Olives (pitted and chopped), and let the filling cool completely. Season with the remaining ½ tsp Salt to taste.

Step 3: Assemble the Empanadas

On a lightly floured surface, roll out one dough disc to ⅛-inch thickness. Using a 5-inch round cutter, cut out circles, rerolling scraps as needed. You should get about 8 circles per disc.

Place 1 tbsp of the cooled filling on one half of each circle, leaving a ½-inch border. Lightly brush the edges with water, then fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers, then crimp with a fork to seal completely. Repeat with the remaining dough and filling.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Line two baking sheets with parchment paper. Arrange the empanadas on the sheets, spacing them 1 inch apart. Lightly beat the 1 whole Large Egg with 1 tbsp of water to create an egg wash, then brush the tops of the empanadas generously.

Bake for 25-30 minutes, rotating the pans halfway through, until the pastry is deep golden brown and flaky. The egg wash ensures that characteristic sheen and crisp texture. Let them cool on the pans for 5 minutes before serving warm.

Creative Variations of This Recipe

Chicken & Chorizo Twist

Swap the ground beef for a mix of ½ lb ground chicken and ½ lb Spanish chorizo (removed from casings). The chorizo adds smoky depth without needing extra paprika. I love how the fat from chorizo keeps the filling moist. 🌶️

Vegetarian Option

Replace the beef with 1½ cups cooked lentils and add ½ cup diced bell peppers for texture. Increase cumin to 1½ tsp for bolder flavor. A splash of soy sauce boosts umami to mimic beef’s richness.

Cheese & Potato Style

For a Galician-inspired version, mix the beef with 1 cup mashed potatoes and ½ cup grated Manchego cheese. The potatoes make the filling heartier while the cheese adds a salty, nutty note. Perfect for colder months.

Spicy Kick

Add 1 chopped jalapeño to the onion mixture and include ½ tsp cayenne pepper with the spices. For extra heat, stir in 1 tbsp hot sauce at the end. I’ve found this works best with a cool yogurt dip on the side. 🔥

Seafood Variation

Use 1 lb chopped shrimp instead of beef, and replace cumin with ½ tsp saffron threads (soaked in 2 tbsp warm water). Add ½ cup diced tomatoes for freshness. This coastal version is lighter but equally flavorful.

Mini Party Bites

Use a 3-inch cutter for smaller empanadas, reducing filling to 1 tsp per piece. Bake for 15-18 minutes at 375°F. These are perfect for gatherings and freeze beautifully for last-minute entertaining.

Frequently Asked Questions