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empanadas with ground beef filling arranged in a single layer on parchment paper
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4 from 85 votes

Beef Empanada

Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack, game day food or a light meal and are sure to be a family favorite.
Prep Time30 mins
Cook Time1 hr
Chill2 hrs
Total Time4 hrs
Course: Appetizer, Snack
Cuisine: Filipino
Servings: 12 Servings
Calories: 335kcal


For the Crust

  • 8 ounces (2 sticks) butter
  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/3 cup ice water

For the Meat Filling

  • 1 tablespoon canola oil
  • 1/2 small onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 1/2 pound ground beef
  • 3/4 cup tomato sauce
  • 1 small potato, peeled and diced
  • 1 large carrot, peeled and diced
  • 1/2 cup frozen sweet peas, thawed
  • 2 tablespoons raisins
  • salt and pepper to taste

For the Egg Wash

  • 1 egg
  • 1 tablespoon milk
  • 1/8 teaspoon salt


  • Cut butter into cubes and freeze for about 1 hour.  In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.
  • Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
  • Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time.  DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
  • Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours. 
  • Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened. 
  • Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.
  • Add tomato sauce and bring to a boil.
  • Add potatoes and carrots. Lower heat, cover, and simmer until meat is cooked. and vegetables are tender. Mixture should be saucy but not overly wet.
  • Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste. 
  • Transfer meat filling to a bowl and allow to cool completely.
  • Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and 1/4-inch thickness.
  • Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.
  • On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. 
  • In a bowl, whisk together eggs, milk and salt.
  • On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. 
  • Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.



Calories: 335kcal | Carbohydrates: 29g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 432mg | Potassium: 253mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1430IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2.5mg