Crispy Beef Empanadas: Your Ultimate Dinner Treat!

These crispy beef empanadas use store-bought empanada discs and a quick skillet filling of ground beef, peppers, tomato paste and cumin, with optional green olives and raisins for the sweet-salty balance found in many Argentine and Chilean versions. They are deep-fried until blistered and golden, though you can bake or air fry them instead. The recipe makes 10 to 12 empanadas in a little over an hour, and both the filling and the assembled empanadas can be made ahead.

Most of the hour is waiting for the filling to cool. That cooling step is not optional: warm filling steams the dough from the inside, which stops the edges from sealing and is the main reason empanadas burst in the oil.

Ingredients

For the filling:

• 1 tablespoon olive oil
• 1 pound lean ground beef (85/15 or 90/10). Leaner beef means less fat to drain and a less greasy filling.
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• ½ cup finely diced red bell pepper and ½ cup finely diced green bell pepper. Dice them small so they do not poke through the dough.
• ¼ cup tomato paste, which thickens the filling as well as flavoring it
• 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon dried oregano and ¼ teaspoon cayenne (optional)
• Salt and freshly ground black pepper to taste
• ¼ cup beef broth or water
• 2 tablespoons chopped fresh cilantro
• ¼ cup pitted green olives, finely chopped (optional)
• 2 tablespoons raisins, finely chopped (optional)

For the dough and frying:

• 1 pack (10 to 12 count) store-bought empanada discs (discos para empanadas). Look for the ones labeled for frying (“para freír”) in the freezer section; the baking kind is thicker and blisters less.
• 1 large egg, beaten, for sealing
• 4 to 6 cups vegetable, canola or corn oil, enough to float the empanadas in a deep pot

If You Cannot Find Empanada Discs

Puff pastry or rolled pie dough cut into 4- to 5-inch rounds will work. Expect puff pastry to be lighter and flakier but more fragile in the fryer, so it is better baked. Pie dough gives a richer, more crumbly crust that browns faster, so watch it closely.

Planning Your Time

• Filling, about 25 minutes of chopping and cooking, then cooling. Spread it on a sheet pan and refrigerate to cool it much faster than in a bowl on the counter.
• Assembly, 15 to 20 minutes for a full pack of discs.
• Frying, about 20 minutes in batches of 2 or 3.
• Take frozen discs out of the freezer 30 to 45 minutes before you need them so they are pliable but still cool.

How to Make Crispy Beef Empanadas

1. Brown the beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up, until it reaches 160°F on an instant-read thermometer. Drain off excess fat.
2. Soften the vegetables. Add the onion and both bell peppers and cook 5 to 7 minutes, until soft.
3. Bloom the spices. Stir in the garlic, tomato paste, cumin, paprika, cayenne if using, and oregano. Cook 1 to 2 minutes, stirring, until fragrant and the paste darkens slightly.
4. Simmer. Add the broth or water, bring to a simmer, then reduce the heat to low and cook 5 minutes, until the filling is moist but not runny.
5. Finish and cool. Off the heat, stir in the cilantro and the olives and raisins if using. Season with salt and pepper. Cool the filling completely.
6. Fill. Lay out a few discs at a time and keep the rest covered with a damp towel. Put 1 to 2 tablespoons of filling on one half of each disc, leaving a clean border.
7. Seal. Brush the edge with beaten egg or water, fold the dough over into a half-moon, and press out any air. Crimp firmly with a fork, or fold and twist the edge (the traditional repulgue). Set the empanadas on a parchment-lined tray; refrigerate them if you are not frying right away.
8. Heat the oil. In a deep, heavy pot, heat the oil to 350 to 375°F (175 to 190°C). Without a thermometer, a scrap of dough should sizzle and float straight away.
9. Fry. Fry 2 or 3 at a time for 3 to 5 minutes per side, turning once, until deep golden. Let the oil come back to temperature between batches.
10. Drain and serve. Lift out with a slotted spoon, drain on paper towels and let them rest a couple of minutes before biting in; the filling is very hot.

Baking or Air Frying Instead

• Oven: heat the oven to 375°F (190°C), brush the sealed empanadas with egg wash and bake 20 to 25 minutes, until golden and puffed. Expect a smoother, more bread-like crust rather than the blistered crunch of frying.
• Air fryer: heat to 375°F (190°C), brush or spray the empanadas lightly with oil and cook in a single layer for 8 to 12 minutes, flipping halfway. This is the closest you will get to fried texture with little oil.
• Filling swaps: ground turkey or chicken works in place of beef; cook it to 165°F and add a little extra salt and cumin, since the flavor is milder. Finely diced carrot or zucchini can stretch the filling, but cook it until dry so it does not make the dough soggy.

Why Empanadas Burst or Turn Greasy

• Burst seams: too much filling, warm filling, or edges that were not pressed free of air. Stick to 1 to 2 tablespoons and crimp all the way around.
• Greasy, pale crust: the oil was too cool or the pot was crowded. Keep the oil between 350 and 375°F and fry in small batches.
• Dark outside, cold center: the oil was too hot, often above 375°F. Lower the heat slightly and fry a little longer.
• Soggy bottom: the filling was still warm or too wet. Simmer off extra liquid and cool it completely.
• Dough cracks when folded: the discs are still too cold or have dried out. Let them warm a few more minutes and keep them covered.
• Dry filling: add a tablespoon or two of broth before cooling. It should hold together on a spoon.

Make-Ahead, Freezing and Reheating

• Filling: cook it up to 2 days ahead, cool it and keep it covered in the fridge. It is easier to scoop cold.
• Uncooked empanadas: freeze them on a parchment-lined tray until solid, then bag them for up to 2 months. Fry or bake straight from frozen, adding a few minutes, until the center is steaming hot.
• Cooked leftovers: refrigerate within 2 hours in an airtight container and eat within 3 to 4 days, or freeze for up to 3 months.
• Reheating: use the oven at 375°F (190°C) for 10 to 15 minutes, or 15 to 20 minutes at 400°F (200°C) from frozen, or the air fryer, until the filling reaches 165°F. The microwave works but makes the crust soft.

What to Serve With Beef Empanadas

Chimichurri is the classic dip: its vinegar and herbs cut through the fried crust. Salsa verde, sour cream or guacamole also work. To make them a full dinner, add fried plantains or a fresh black bean and corn salad, which uses the same cumin and cilantro flavors. For a taco-and-empanada party spread, these sit well next to ground beef tacos with homemade seasoning, and the same fold-and-crimp method is used in these baked apple empanadas if you want a dessert version. Nutrition estimates per empanada are on the recipe card.

FAQ

Do I need the olives and raisins?

No, both are optional. Together they give the sweet-salty contrast of a traditional Argentine filling. Leave them out for a simpler, more taco-like flavor.

What other fillings work?

Shredded chicken, ham and cheese, or spinach and ricotta all fill the same discs. Keep any filling fairly dry and completely cool, and use the same 1 to 2 tablespoons per disc.

Why does the fried crust have little bubbles?

That is normal for discs made for frying. The small blisters are what make the crust crackly. Baked empanadas stay smooth, which is one reason they taste more like bread than pastry.

Keep the filling cool and the oil hot, and these hold their crunch long enough to make a good party appetizer.

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