Introduction

These beef empanadas feature a savory minced beef and chorizo filling wrapped in a crisp, homemade shortcrust pastry. Perfect for a satisfying snack or meal, they come with a delicious empanada sauce that complements the rich flavors.

The image shows a metal baking tray filled with golden-brown empanadas, each with a glossy and crisp crust. There are about ten empanadas arranged closely together on the tray. One empanada in the upper left is broken open showing a filling of ground meat mixed with small white and brown chunks. Around the empanadas, quartered boiled eggs with firm whites and bright orange yolks are placed, along with small green olives and sliced green onions scattered around. In the lower right corner, a small white bowl contains red salsa with an empanada resting partially inside it. The whole tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups plain/all-purpose flour
175g (12 tbsp) cold unsalted butter, cut into 1 cm (1/2″) cubes
1 tsp cooking/kosher salt
1 egg yolk
1/2 cup warm full-fat milk
1 1/2 tbsp olive oil
1/2 onion, finely chopped
1 garlic clove, minced
300g (10 oz) beef mince (ground beef)
120g (4 oz) chorizo
2 tsp tomato paste
1 tsp fresh thyme, finely chopped
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cooking/kosher salt
3/4 cup low sodium chicken stock/broth
1/2 cup tomato passata (or US tomato sauce or crushed tomato)
150g (5 oz) potato, peeled and cut into 8mm (1/3″) cubes (~1 cup)
1/3 cup green onion, finely sliced
2 hard boiled eggs (cooked 9 minutes)
1/4 cup green olives, roughly chopped
2 eggs, separated (use yolks whisked for sealing and brushing pastry)
Empanada sauce or other dipping options (ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip)

Instructions

Step 1: Roughly chop chorizo into 1.5 cm (1/2″) pieces and blitz with a stick blender until it forms a paste.
Step 2: Heat olive oil in a large non-stick pan over high heat. Cook onion and garlic for 2 minutes until softened.
Step 3: Add chorizo paste and cook for 2 minutes. Then add beef and cook until no raw beef remains. Stir in tomato paste and cook for 1 minute.
Step 4: Add thyme, oregano, cumin, paprika, cayenne, salt, chicken stock, tomato passata, potatoes, and hard boiled eggs. Bring to a simmer, then reduce heat to low and cook gently for 15 minutes, stirring occasionally until filling is juicy but not watery and potatoes are cooked.
Step 5: Stir through green onion, transfer filling to a bowl, and let it cool completely, about 2 hours.
Step 6: For the pastry, whisk warm milk and egg yolk. In a food processor, pulse flour, salt, and butter until crumbs form with lumps no bigger than peas.
Step 7: Add the egg-milk mixture and pulse on low until dough forms a ball, about 10 seconds. (Alternatively, combine by hand: rub butter into flour, then mix in liquids.)
Step 8: Turn dough onto a floured surface, bring together into a smooth log about 20 cm (8″) long. Cut in half, shape each half into a flat disc about 2 cm (0.8″) thick. Wrap in cling wrap and refrigerate for at least 30 minutes or overnight.
Step 9: Preheat oven to 220°C (425°F) or 200°C fan forced.
Step 10: Roll out one dough disc on a floured surface to about 3 mm (0.1″) thickness. Cut 15 cm (6″) rounds using a bowl or cutter. Keep rounds covered and chilled while working.
Step 11: Place 3 tablespoons (55g) of the cooled filling on the top half of each pastry round, spreading into a half-moon shape and leaving a 1.5 cm (0.6″) border. Sprinkle chopped olives and diced hard boiled egg on top of the filling.
Step 12: Brush the edges of the pastry with egg white, fold to enclose filling, pressing out air and sealing the edges. Crimp with a fork, pleat, or leave plain.
Step 13: Place empanadas on baking trays and brush tops with beaten egg yolk.
Step 14: Bake for 20 minutes or until golden brown and crispy on the base.
Step 15: Serve hot with your choice of empanada sauce or preferred dipping sauce.

Tips & Variations

For a spicier filling, increase the cayenne pepper or add chopped chili.
Substitute chicken stock with vegetable broth for a lighter flavor.
Use puff pastry for a flakier crust if shortcrust is too time-consuming.
Make the filling a day ahead to let flavors develop fully.
Try adding raisins or chopped bell peppers for a touch of sweetness and texture.

Storage

Store cooked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10–15 minutes to restore crispiness. You can also freeze uncooked empanadas on a tray, then transfer to a bag once frozen; bake from frozen adding extra cooking time.

How to Serve

A tray holds ten golden brown empanadas with shiny, slightly cracked crispy crusts, arranged closely together; one empanada on the tray is cut open, revealing a filling of browned minced meat mixed with small pieces of potato and crumbled cheese in the center. Scattered around the tray are halved boiled eggs with bright orange yolks and white olives with pimentos. A white bowl filled with red tomato sauce sits near the bottom right, with one empanada partially dipped inside. Fresh green chopped spring onions are sprinkled over the tray, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pastry instead of making the dough?

Yes, store-bought shortcrust or puff pastry can be used to save time; just adjust baking times as needed and ensure edges are well sealed.

How do I prevent the pastry from getting soggy?

Allow the filling to cool completely before assembling the empanadas, and avoid overfilling. Brushing the edges with egg white helps seal the pastry properly, which keeps moisture out.