February 24, 2026 | Last Updated on February 24, 2026 by Patricia Valbrun
Beef Empanadas are one of those recipes that feel impressive but come together with simple, structured steps. They're crispy on the outside, rich and savory on the inside, and perfect for gatherings, weeknight dinners, or meal prep.
This version uses a deeply seasoned ground beef picadillo wrapped in ready-to-use empanada dough. No guesswork. No complicated folding techniques. Just a well-balanced filling and a crisp golden finish.
What Are Beef Empanadas?
Beef empanadas are stuffed dough, filled with seasoned meat and fried or baked until golden. They are popular across Latin America and the Caribbean, with each region adding its own twist.
Some versions are spicy. Others are sweet and savory. However, the foundation is always a well-seasoned filling wrapped in dough that crisps beautifully when cooked.
Ingredients for Beef Empanadas
We're building layers of flavor while keeping the filling thick and balanced so every bite holds together perfectly.
For the Picadillo Filling
Ground Beef. Forms the hearty base of the empanada and absorbs all the seasoning.
Avocado Oil. Used to sauté the aromatics and create a smooth cooking foundation.
Onion. Adds sweetness and structure once softened.
Bell Pepper. Brings subtle sweetness and texture.
Green Seasoning. Infuses the beef with layered herbal flavor.
Sazon. Adds color and a traditional Latin flavor profile.
Adobo. Enhances overall seasoning and depth.
Tomato Paste. Concentrates richness and intensifies the base.
Tomato Sauce. Creates moisture and binds the filling together.
Olives. Add briny contrast that balances the richness of the beef.
Sugar. Softens acidity from the tomato components.
Water. Helps the filling simmer and develop properly.
Bay Leaves. Infuse subtle aromatic depth while simmering.
Mozzarella Cheese (Optional). Adds a creamy melt inside the empanada if desired.
For the Dough
Goya Empanada Dough Discs. Pre-made and perfectly portioned for easy assembly and consistent results.
How to Make Easy Beef Empanadas
This recipe is straightforward, but structure matters. Each step builds flavor and ensures the empanadas seal properly and fry without breaking.
Step 1: Make the Beef Picadillo Filling
Start by heating avocado oil in a skillet over medium heat. Pan fry the green seasoning and sazon. Add the tomato paste and cook briefly to deepen its flavor before adding the ground beef.
Next, Add diced onions and bell peppers and sauté until softened and fragrant.
Brown the beef thoroughly, breaking it apart as it cooks to maintain a fine and even texture.
Then add adobo, tomato sauce, olives, sugar, water, and bay leaves. Allow the mixture to simmer until thickened and structured.
Remove the bay leaves and let the filling cool completely.
The filling must be thick. Excess moisture will cause the empanadas to open or break during frying.
If you want a deeper breakdown of the traditional base, my Puerto Rican Picadillo – Ready in 30 Minutes walks through that version in detail.
Step 2: Prepare the Empanada Dough
The dough should be thawed but still cold when assembling. This makes it easier to handle and seal.
Separate the discs carefully and keep them covered with a clean towel so they don't dry out.
If the dough becomes too warm, it may become sticky and harder to seal properly.
Step 3: Assemble the Empanadas
Assembly requires a gentle but firm hand. Overfilling is the most common mistake.
Place a spoonful of cooled filling into the center of each dough disc. Add mozzarella if using.
Lightly wet the edges of the dough with water. Fold the disc over into a half-moon shape and press firmly to seal.
Use a fork to crimp the edges for extra security and structure.
Keep the assembled empanadas covered lightly while you finish the rest.
Step 4: Fry Until Golden
Heat vegetable oil in a deep skillet to 350°F.
Carefully place empanadas into the oil without overcrowding the pan. Fry until golden brown on both sides.
Remove and drain on paper towels.
The exterior should be crisp and blistered, while the inside remains juicy and flavorful.
Serve with Cilantro Sauce (Aji Verde)
Crispy beef empanadas pair perfectly with a creamy cilantro sauce like Aji Verde. The brightness of fresh herbs, garlic, and lime cuts through the richness of the beef while adding a smooth, slightly spicy finish.
It creates contrast without overpowering the filling. If you want that extra layer of flavor, my Cilantro Sauce (Aji Verde) is the perfect dip to serve alongside.
Tips for Perfect Empanadas Every Time
Small adjustments make a big difference.
- Let the filling cool fully before assembling.
- Do not overfill.
- Seal tightly and crimp well.
- Maintain oil temperature at 350°F.
- Fry in batches to prevent temperature drops.
Consistency is what keeps them sealed and crispy.
Can You Bake Beef Empanadas Instead?
Yes, you can bake them if you prefer a lighter option.
Brush lightly with egg wash and bake at 400°F until golden brown.
However, frying delivers the most authentic texture and flavor.
Frequently Asked Questions
- Can I make these ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before frying. - Can I freeze beef empanadas?
Absolutely. Freeze before frying and cook directly from frozen, adding a few extra minutes. - What cheese works best?
Mozzarella melts smoothly, but queso blanco or Monterey Jack also work well.
Engage with Us!
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Easy Beef Empanadas Recipe
Ingredients
- 1 pound ground beef
- 2 tablespoons avocado oil
- 1 onion medium/diced
- 1 cup bell pepper diced
- 2 tablespoons green seasoning
- 1 teaspoon sazon
- 2 teaspoons adobo
- 2 tablespoons tomato paste
- ¾ cup tomato sauce
- ¼ cup olives
- 1 tablespoon sugar
- ¼ cup water
- 3 bay leaves
- mozzarella cheese optional
For the Empanadas
- 10 goya empanada dough
- vegetable oil
Instructions
- Start by heating avocado oil in a skillet over medium heat. Pan fry the green seasoning and sazon. Add the tomato paste and cook briefly to deepen its flavor before adding the ground beef.
- Next, Add diced onions and bell peppers and sauté until softened and fragrant.
- Brown the beef thoroughly, breaking it apart as it cooks to maintain a fine and even texture.
- Pour in the tomato sauce, olives, sugar, water, and bay leaves. Allow the mixture to simmer until thickened and cohesive. Remove the bay leaves and let the filling cool completely before assembling.
- Lay the empanada dough discs on a clean surface and keep them covered so they do not dry out. Spoon a portion of cooled filling into the center of each disc and add mozzarella if using. Lightly moisten the edges with water, fold into a half-moon shape, and press firmly to seal. Crimp the edges with a fork to secure.
- Heat vegetable oil to 350°F in a deep skillet. Fry the empanadas in batches until golden brown on both sides. Remove and drain on paper towels before serving.
- Enjoy!
Nutrition
How did you like this recipe? Leave a comment and let me know what you think. Looking for another Empanada recipe? Try this Sweet Plantain Empanada next!
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