If you love bold flavors wrapped in golden, flaky pastry, you're going to adore this Spicy Beef Empanadas Recipe. These Brazilian-style delights combine juicy beef, smoky chorizo, and warming spices for a seriously satisfying snack or meal.
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Why You'll Love This Recipe
I remember the first time I made these empanadas—it was love at first bite. The combination of tender potatoes and spicy chorizo mixed into juicy beef surrounded by homemade shortcrust pastry is pure magic. Plus, nothing beats sharing these beauties fresh from the oven with friends!
- Authentic Flavors: This recipe blends traditional South American spices for an irresistibly rich, slightly spicy filling.
- Perfectly Flaky Pastry: Homemade shortcrust dough that bakes up crisp and buttery, elevating the whole experience.
- Make-Ahead Friendly: The dough and filling can be prepared in advance, making assembly and baking stress-free.
- Versatile Serving: Serve as a hearty appetizer or main dish, paired with your favorite tangy or spicy dipping sauces.
Ingredients & Why They Work
Getting your ingredients right makes all the difference here. Fresh herbs, quality chorizo, and tender potatoes bring depth and texture, while the simple shortcrust pastry is the perfect canvas to hold it all together. Let’s break down what you’ll need and why I swear by these choices.
- Plain/all-purpose flour: The base for our pastry, providing that sturdy yet tender texture.
- Cold unsalted butter: Chilled butter is key to flaky pastry layers and rich flavor.
- Cooking/kosher salt: Essential for seasoning both dough and filling perfectly.
- Egg yolk: Helps bind the dough and gives that lovely golden hue when brushed on top.
- Warm full-fat milk: Adds moisture and tenderness to the pastry.
- Olive oil: Used to gently sauté onions and garlic, unlocking their aroma.
- Onion: Finely chopped for sweetness and a bit of crunch inside the filling.
- Garlic clove: Minced to layer in aromatic depth.
- Beef mince (ground beef): The hearty, juicy protein that’s the star of the filling.
- Chorizo: Adds smoky spice and fat, crucial for flavor richness.
- Tomato paste: Concentrated tanginess that deepens the meaty flavor.
- Fresh thyme: Bright herbaceous notes that cut through the richness.
- Dried oregano: Classic South American spice that complements the thyme.
- Ground cumin: Warm earthiness balancing the heat.
- Paprika: Adds mild smokiness and color.
- Cayenne pepper: For that subtle but noticeable spicy kick.
- Low sodium chicken stock/broth: Keeps the filling moist and juicy without overpowering saltiness.
- Tomato passata: Smooth tomato base that envelops the meat and veggies.
- Potato: Peeled and cubed for a tender texture that contrasts beautifully with the meat.
- Green onion: Sliced thinly, providing freshness and a slight crunch at the end.
- Hard boiled eggs: Chopped inside for surprise pockets of creaminess.
- Green olives: Roughly chopped to cut through richness with their briny bite.
- Eggs (separated yolks and whites): Whites for sealing dough edges, yolks for that perfect shiny golden brush.
- Dipping sauces: Empanada sauce is the star here, but ketchup, salsa, or spicy blends make great companions.
Make It Your Way
One of the joys of the Spicy Beef Empanadas Recipe is how flexible it is to suit your taste buds. Feel free to experiment with ingredients and flavors to make these empanadas truly your own.
- Swap the Meat: I’ve tried swapping out part of the beef for ground turkey or chicken for a lighter version. It changes the flavor slightly but keeps the empanadas just as delicious and hearty.
- Make it Vegetarian: Replacing the meat with a sautéed mix of mushrooms, lentils, and diced veggies works wonderfully for a vegetarian twist, and the spices keep all that warmth and depth.
- Boost the Heat: For those who love it fiery, add extra cayenne pepper or toss in some finely chopped jalapeños in the filling. Just a heads-up—you’ll want a cooling dipping sauce on hand!
- Cheese Please: Adding a bit of shredded mozzarella or feta to the filling makes for a melty, indulgent surprise inside each pocket.
- Seasonal Veggies: Swap potatoes for sweet potatoes or throw in some corn kernels for a subtle sweetness and texture contrast, perfect for a seasonal touch.
Step-by-Step: How I Make Spicy Beef Empanadas Recipe
Step 1: Blitz the Chorizo to a Paste
Start by roughly chopping the chorizo into 1.5 cm pieces and then blitzing it with a stick blender until it becomes a smooth paste. This little trick helps the chorizo blend beautifully with the beef and infuses the filling with that rich, smoky flavor we’re aiming for. It’s so much better than just chopping—trust me on this one!
Step 2: Sauté the Aromatics
Heat olive oil over high heat in a large non-stick pan. Toss in the finely chopped onion and minced garlic, sautéing them for about 2 minutes until they soften and fill your kitchen with an amazing aroma. This step builds the flavor foundation for your filling.
Step 3: Cook the Meat Mixture
Add in the chorizo paste and cook for around 2 minutes to wake up its flavors. Stir in the ground beef and cook until it’s no longer pink. Then, mix in the tomato paste and let that cook for another minute, which adds a lovely depth and richness.
Step 4: Bring the Filling Together with Spices and Vegetables
Now for the magic: stir in fresh thyme, oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and the cubed potatoes. Bring this to a gentle simmer, then reduce the heat and let it cook uncovered for 15 minutes. Stir occasionally until the mixture thickens and the potatoes become tender but not mushy. The goal here is juicy filling that’s not watery—perfect for stuffing.
Step 5: Cool the Filling & Add Fresh Green Onion
Remove the pan from heat and stir through the finely sliced green onion, which adds a fresh, bright note. Transfer the filling to a bowl and cool it completely—this usually takes about 2 hours. A cold filling is key to keeping your pastry from getting soggy when assembled.
Step 6: Prepare the Dough
Whisk together the warm milk and egg yolk. In a food processor, pulse the flour, salt, and cold butter cubes until the texture resembles fine crumbs, with pea-sized butter bits still visible for that flaky pastry. Add the egg-milk mixture and pulse again until it comes together into a smooth ball of dough—only about 10 seconds. If you’re making dough by hand, rub the butter into the flour with your fingers, then slowly mix in the wet ingredients and knead until smooth.
Step 7: Chill the Dough
Turn the dough onto a lightly floured surface and shape it into a smooth log about 20 cm long. Cut in half and flatten each half into a 2 cm thick disc. Wrap each disc tightly in cling wrap and chill in the refrigerator for at least 30 minutes, or better yet, overnight to develop flavor and ease rolling later.
Step 8: Roll and Cut Out Dough Rounds
On a floured surface, roll out one chilled dough disc to about 3 mm thick. Using a 15 cm diameter bowl or cutter, cut out rounds for your empanadas. Keep the rounds covered and refrigerated on stacked paper while you cut the rest. You should get around 10 to 11 rounds from the two discs. These larger rounds give you that authentic, satisfying South American empanada experience!
Step 9: Assemble Your Empanadas
Preheat your oven to 220°C (425°F). Place about 3 tablespoons (55g) of the cooled filling in a half-moon shape on the top half of each dough round, leaving a 1.5 cm border. Sprinkle chopped green olives and pieces of hard-boiled egg over the filling for extra texture and pop of flavor. Brush the pastry edges with egg white, fold over, and press to seal tightly. Feel free to make pleats for a classic touch, or simply crimp the edges with a fork.
Step 10: Bake to Golden Perfection
Place the empanadas on baking trays and brush their tops with the whisked egg yolks for that gorgeous golden finish. Bake in your preheated oven for about 20 minutes until the pastry is beautifully golden brown and crisp on the base. The smell at this point? Absolutely irresistible.
Step 11: Serve with Your Favorite Dipping Sauces
Serve these warm, flaky pockets with a side of homemade Empanada Sauce or pick your favorite from ketchup, salsa, or taco sauce. They work perfectly as a stunning appetizer or a hearty main that’s packed with flavor and the perfect hint of spice. Enjoy every bite!
Top Tip
Making these Spicy Beef Empanadas is a fun and rewarding kitchen adventure, but a few helpful tips make all the difference to get that perfect balance of flaky crust and rich, flavorful filling.
- Chorizo Blitzing: Turning the chorizo into a smooth paste with a stick blender blends all those smoky, spicy flavors beautifully into the beef mixture. It’s a small step that really amps up the flavor complexity.
- Dough Handling: I’ve found that chilling the dough discs wrapped tightly in cling wrap for at least 30 minutes (or overnight when possible) not only makes rolling easier but ensures the pastry stays tender and flaky after baking.
- Filling Temperature: Always assemble the empanadas with filling that’s fully cooled yet still soft enough to spread. If it’s too cold and stiff, it’s tricky to seal the pastry without cracking it.
- Empanada Size: Going for the traditional 15 cm rounds really gives you that authentic South American vibe—and a satisfying handheld empanada that’s bursting with filling in every bite.
How to Serve Spicy Beef Empanadas Recipe
Garnishes
Sprinkle your empanadas with a little freshly chopped parsley or coriander right before serving for a fresh pop of color and herbal brightness. A few extra sliced green onions or finely chopped green olives on the side can also complement the filling beautifully. If you love a touch of heat, a light drizzle of your favorite hot sauce works wonders as a finishing touch.
Side Dishes
To keep the South American feast authentic and satisfying, serve your Spicy Beef Empanadas alongside a fresh and zesty tomato salsa or a creamy guacamole dip. A crisp green salad with a tangy vinaigrette or roasted veggies like peppers and corn bring wonderful freshness. And don’t forget a scoop of classic black beans or fluffy cilantro-lime rice to round out the meal beautifully.
Make Ahead and Storage
Storing Leftovers
Once your Spicy Beef Empanadas have cooled completely, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, so you can enjoy leftovers easily for quick lunches or snacks.
Freezing
These empanadas freeze beautifully—either baked or unbaked. For unbaked, assemble and freeze on baking trays until solid, then transfer to freezer bags for up to 2 months. To bake from frozen, just add a few extra minutes to the baking time. For baked leftovers, freeze in a single layer and reheat directly from frozen.
Reheating
The best way to reheat your empanadas is in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through and the crust is crisp again. Avoid microwaving as it can make the pastry soggy.
Frequently Asked Questions:
Absolutely! Simply rub the cold butter into the flour with your fingertips until the mixture resembles fine crumbs. Then gradually add the warm milk and egg yolk, mixing with a wooden spoon and kneading gently until the dough forms a smooth ball. It's a bit more hands-on but yields delicious results.
While chorizo adds a unique flavor and spice, you can substitute with cooked spicy sausage or even smoked paprika and a pinch of cayenne to mimic the smoky heat. But for the authentic Brazilian-style taste, chorizo is definitely worth seeking out.
Make sure your filling isn’t too watery by simmering it until juicy but not liquidy, and let it cool completely before filling the pastry. Also, brushing the edges with egg white creates a good seal, preventing leaks that can soften the crust.
Definitely! You can adjust the diameter of the dough rounds to make mini empanadas for appetizers or larger ones for filling meals. Just keep the baking time around 20 minutes as suggested for best results, regardless of size.
Final Thoughts
I hope this Spicy Beef Empanadas Recipe inspires you to dive into a truly delicious South American cooking experience. There’s something so comforting about that flaky golden crust wrapped around a savory, spicy filling — it's like a warm hug in every bite! Whether you’re serving them up for a special gathering or a cozy family meal, these empanadas bring joy and flavor to the table. Enjoy the process as much as the feast, and happy baking!
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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
These Brazilian-style Beef Empanadas feature a flaky shortcrust pastry filled with a flavorful blend of ground beef, chorizo, and aromatic spices, complemented by tender potatoes and a hint of fresh green onion. Perfectly baked until golden and served with a tangy homemade Empanada Sauce or your favorite dips, these empanadas make an ideal appetizer or main course for any South American inspired meal.
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 ground 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 tomatoes)
- 150 g potato, peeled and cut into 8 mm cubes
- ⅓ cup green onion, finely sliced
Other Ingredients:
- 2 hard boiled eggs
- ¼ cup green olives, roughly chopped
- 2 eggs, separated (whisk yolks for sealing and brushing pastry)
Dipping Sauces:
- Empanada sauce (homemade recommended)
- Ketchup
- Ketchup mixed with sriracha
- Pink sauce
- Taco sauce
- Salsa dip
Instructions
- Chop and Blitz Chorizo: Roughly chop chorizo into 1.5 cm pieces, then blend using a stick blender until it forms a smooth paste to integrate flavorfully into the filling.
- Sauté Aromatics: Heat olive oil in a large non-stick pan over high heat. Add the finely chopped onion and minced garlic, cooking for 2 minutes until softened and fragrant.
- Cook Meat Mixture: Add the chorizo paste and cook for 2 minutes. Stir in the ground beef, cooking until no longer pink. Mix in the tomato paste and cook for another minute.
- Add Spices, Liquids, and Vegetables: Stir in fresh thyme, dried oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and cubed potatoes. Bring the mixture to a gentle simmer, reduce heat, and cook for 15 minutes, stirring occasionally, until the filling is juicy but not watery and potatoes are tender.
- Cool Filling: Remove from heat and stir through the finely sliced green onion. Transfer to a bowl and let it cool completely for approximately 2 hours before assembly.
- Prepare Dough: Whisk warm milk and egg yolk together. Pulse the flour, salt, and cold butter cubes in a food processor until the mixture resembles fine crumbs. Add the egg-milk mixture and pulse until the dough forms a ball.
- Chill Dough: Turn the dough onto a lightly floured surface, shape into a smooth log about 20 cm long, cut in half, and flatten into 2 cm thick discs. Wrap each disc in cling wrap and refrigerate for 30 minutes or up to overnight for best results.
- Roll and Cut Dough Rounds: On a lightly floured surface, roll out one dough disc to 3 mm thickness. Cut out 15 cm rounds using a bowl or cutter. Keep the rounds covered in the fridge, stacked on paper, as you work. Expect to get 10 to 11 rounds total.
- Assemble Empanadas: Preheat the oven to 220°C (425°F). Place about 3 tablespoons (55g) of the cooled filling on the top half of each dough round, spreading into a half-moon shape and leaving a 1.5 cm border. Sprinkle chopped green olives and pieces of hard-boiled egg over the filling. Brush the dough edges with egg white, fold over, and press to seal edges well. Create pleats or crimp with a fork if desired.
- Bake Empanadas: Place empanadas on two baking trays, brush the tops with whisked egg yolk, and bake for 20 minutes or until golden brown and crispy on the base.
- Serve: Serve hot with your favorite dipping sauce such as homemade Empanada Sauce, ketchup, or salsa for a delicious meal or appetizer.
Notes
- Blitzing the chorizo creates a smooth paste that blends better with the beef and enhances the flavor much more than chopping.
- If making the dough by hand, rub the butter into the flour with your fingers, then mix the milk and egg yolk with a wooden spoon, kneading until smooth.
- Prepare the dough up to 2 days in advance and store in the fridge; take it out 30 minutes before use to soften slightly.
- Traditionally, larger empanadas (about 15 cm) give a more authentic South American experience, but you can make smaller sizes if preferred. Baking time remains the same.
- If the filling is too cold and hard, let it come to room temperature or gently warm to make it easier to spread, but keep it cold enough to prevent melting the butter in the pastry.
Nutrition
- Serving Size: 1 empanada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg
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