20 Delicious Spanish Beef Empanadas Recipes You Must Try

Craving a taste of Spain without leaving your kitchen? These 20 delicious Spanish beef empanadas are the ultimate comfort food—flaky, savory, and packed with flavor. Whether you’re looking for a quick weeknight dinner or a showstopping party appetizer, we’ve got a recipe for every occasion. Get ready to roll up your sleeves and fall in love with these irresistible handheld delights!

Classic Spanish Beef Empanadas with Olives

These Classic Spanish Beef Empanadas with Olives are flaky, savory, and packed with bold flavors—perfect for a handheld meal that feels like a trip to Spain.

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup ice water
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 lb ground beef
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 cup pitted green olives, chopped
• 1 tbsp tomato paste
• 1 egg, beaten (for egg wash)

1. Make the dough: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Wrap and chill for 30 minutes.
2. Cook the filling: Heat 1 tbsp olive oil in a skillet over medium. Sauté onion until soft (5 mins), add garlic, and cook 1 minute. Add ground beef, breaking it up, until browned. Stir in 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/4 cup olives, and 1 tbsp tomato paste. Cook 2 minutes, then cool.
3. Assemble: Roll dough to 1/8″ thickness. Cut into 6″ circles. Spoon filling onto half of each, fold over, and crimp edges with a fork. Brush with beaten egg.
4. Bake at 400°F for 20–25 minutes until golden.

The briny olives and smoky paprika give these empanadas an irresistible depth—crispy outside, juicy inside. Tip: Freeze unbaked empanadas for a quick snack later; just add 5 extra minutes to baking time.

Spicy Chorizo and Beef Empanadas

These flaky, golden empanadas pack a punch with smoky chorizo and savory beef—perfect for game day or a cozy night in.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb ground beef (85% lean)
• 1/2 lb Spanish chorizo, casings removed, crumbled
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef and chorizo, breaking it up with a spoon until browned (5–6 minutes). Drain excess fat.
2. Add onion and cook until soft (3–4 minutes). Stir in garlic, 1 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp cayenne, and 1/2 tsp salt. Cook 1 minute, then let cool slightly.
3. Preheat oven to 400°F. Roll out empanada dough discs on a floured surface. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork.
4. Brush with beaten egg and bake for 20–25 minutes until golden and crisp. Cool 5 minutes before serving.

The spicy-sweet chorizo and tender beef create a bold filling that contrasts beautifully with the buttery crust—no dipping sauce needed!

Tip: Freeze unbaked empanadas on a tray before transferring to a bag; bake straight from frozen (add 5–7 extra minutes).

Cheesy Beef and Potato Empanadas

These Cheesy Beef and Potato Empanadas are the ultimate handheld comfort food—flaky crust stuffed with savory beef, tender potatoes, and melty cheese for a bite that’s impossible to resist.

• 1 lb ground beef
• 1 cup finely diced russet potato (about 1 medium)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
3. Add diced potato, onion, garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until potatoes are tender. Remove from heat and stir in cheddar cheese and cilantro.
4. Place empanada dough discs on a flat surface. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork to seal. Brush tops with beaten egg.
5. Bake for 20–25 minutes until golden brown and crisp.

The magic here? The potatoes soak up all the spiced beef juices, keeping every bite moist and flavorful. Serve with a zesty salsa or crema for dipping!

Tip: For extra flaky crust, chill the filled empanadas for 15 minutes before baking.

Beef and Bell Pepper Empanadas with Saffron

These flaky, golden empanadas are packed with savory beef, sweet bell peppers, and a touch of luxurious saffron—perfect for a handheld meal that feels special.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 large red bell pepper, finely diced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic, cumin, smoked paprika, saffron, salt, and black pepper; cook for 1 minute until fragrant.
2. Add ground beef, breaking it up with a spoon, and cook for 6–8 minutes until browned and no pink remains. Remove from heat and let cool slightly.
3. Preheat oven to 400°F. Lay empanada dough discs on a floured surface. Spoon 2 tbsp of filling onto each, fold over, and crimp edges with a fork.
4. Brush empanadas with beaten egg and bake for 20–25 minutes until golden and crisp.

The saffron adds a subtle floral depth to the rich beef filling, while the flaky crust shatters with every bite—ideal for game day or a cozy night in.

Tip: For extra flavor, steep the saffron in 1 tbsp warm water for 5 minutes before adding it to the skillet.

Beef Empanadas with Hard-Boiled Eggs

These flaky, golden empanadas are stuffed with savory beef and creamy hard-boiled eggs—a satisfying handheld meal that’s perfect for lunchboxes or game day.

Ingredients

• 1 lb ground beef
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1/4 cup beef broth
• 2 hard-boiled eggs, chopped
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. In a skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat.
2. Add the onion and garlic, cooking until soft (3–4 minutes). Stir in the cumin, smoked paprika, salt, and black pepper.
3. Mix in the tomato paste and beef broth, simmering for 5 minutes until thickened. Remove from heat and fold in the chopped hard-boiled eggs. Let cool slightly.
4. Preheat oven to 400°F. Place 2 tbsp of filling onto each empanada disc, fold over, and crimp edges with a fork.
5. Brush with beaten egg and bake for 20–25 minutes until golden and crisp.

The contrast of the spiced beef with the rich egg chunks makes every bite irresistible—plus, they freeze beautifully for quick reheating!

Tip: For extra flakiness, chill the filled empanadas for 15 minutes before baking.

Beef and Manchego Cheese Empanadas

These Beef and Manchego Cheese Empanadas are a flaky, savory dream—packed with rich beef and nutty cheese, they’re perfect for game day or a cozy night in.

• 1 lb ground beef
• 1 cup shredded Manchego cheese
• 1/2 cup finely diced yellow onion
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add ground beef and cook, breaking it up, until browned, about 8 minutes. Drain excess fat, then stir in 1 cup Manchego cheese. Let cool slightly.
3. Preheat oven to 400°F. Place a heaping tablespoon of filling onto each empanada dough disc. Fold over, seal edges with a fork, and brush with beaten egg.
4. Bake for 20–25 minutes until golden and crisp. Let cool 5 minutes before serving.

The melty Manchego and spiced beef create a luxurious filling that pairs perfectly with the flaky crust—no dipping sauce needed!

Tip: For extra crispiness, brush the empanadas with egg wash twice—once before baking and once halfway through.

Beef Empanadas with Raisins and Almonds

These golden, flaky empanadas are packed with a sweet-savory filling of spiced beef, plump raisins, and crunchy almonds—perfect for a handheld meal or party appetizer.

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Fold in 1/4 cup raisins and 1/4 cup slivered almonds. Remove from heat and let cool slightly.
4. Preheat oven to 400°F. Place a spoonful of filling onto each empanada dough disc, fold over, and crimp edges with a fork. Brush with beaten egg.
5. Bake for 20–25 minutes until golden and crisp. Let cool for 5 minutes before serving.

The contrast of tender beef, chewy raisins, and toasty almonds makes every bite exciting—ideal for game day or a weeknight twist on taco night!

Tip: For extra crunch, toast the almonds in a dry pan for 2 minutes before adding them to the filling.

Beef and Onion Empanadas with Smoked Paprika

These flaky, golden empanadas are packed with savory beef, sweet caramelized onions, and a smoky kick of paprika—perfect for handheld dinners or party appetizers.

Ingredients:

• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 lb ground beef (85% lean)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup beef broth
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add the onion and cook for 8–10 minutes until soft and golden. Push to the side.
2. Add the ground beef, breaking it up with a spoon. Cook until no pink remains, about 5 minutes. Stir in 2 tsp smoked paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper.
3. Pour in 1/4 cup beef broth and simmer for 3 minutes until slightly reduced. Remove from heat and let cool slightly.
4. Preheat oven to 400°F. Spoon 2 tbsp filling onto each dough disc. Fold over, seal edges with a fork, and brush with beaten egg.
5. Bake for 20–25 minutes until deeply golden. Let cool 5 minutes before serving.

The smoked paprika adds a subtle depth to the beef, while the flaky crust shatters beautifully with every bite. Tip: Freeze unbaked empanadas on a tray before transferring to a bag—they bake straight from frozen (just add 5 extra minutes).

Beef Empanadas with Green Olives and Capers

These flaky, golden beef empanadas get a briny kick from green olives and capers—perfect for a handheld dinner or party appetizer.

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb ground beef (85% lean)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pitted green olives, chopped
• 1 tbsp capers, drained
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. Heat 1 tbsp olive oil in a skillet over medium. Add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and fold in the green olives and capers. Let cool slightly.
3. Preheat oven to 400°F. Lay empanada dough discs on a floured surface. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork. Brush with beaten egg.
4. Bake for 20–25 minutes until golden and crisp. Let cool 5 minutes before serving.

The salty pop of olives and capers cuts through the rich beef filling, while the egg wash gives the crust a glossy, bakery-worthy finish.

Tip: For extra flakiness, chill the filled empanadas for 15 minutes before baking.

Beef Empanadas with Roasted Red Peppers

These flaky, golden empanadas are packed with savory beef and sweet roasted peppers—a handheld meal that’s perfect for game day or weeknight dinners.

Ingredients:

• 1 lb ground beef
• 1 cup diced roasted red peppers (from a jar, drained)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 package (14 oz) store-bought empanada discs (or homemade dough)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 30 seconds until fragrant.
3. Add ground beef, breaking it up with a spoon, and cook until browned (about 5 minutes). Stir in roasted red peppers, then remove from heat.
4. Place empanada discs on a flat surface. Spoon 2 tbsp filling onto each, fold dough over, and crimp edges with a fork.
5. Brush empanadas with beaten egg and bake for 20–25 minutes until golden and crisp.

The smoky-sweet peppers balance the rich beef filling, while the egg wash gives these empanadas an irresistible glossy crunch.

Tip: For extra flavor, sprinkle empanadas with flaky salt right after baking.

Beef and Mushroom Empanadas with Sherry

These flaky, savory empanadas are packed with rich beef, earthy mushrooms, and a splash of sherry for a touch of Spanish flair—perfect for handheld dinners or party appetizers.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, finely chopped
• 1 lb ground beef (85% lean)
• 2 tbsp dry sherry
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook until they release their liquid, about 6 minutes. Increase heat to medium-high, add ground beef, and cook until browned, breaking it up with a spoon, about 8 minutes.
3. Pour in 2 tbsp sherry, scraping up any browned bits. Stir in 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes, then remove from heat and let cool slightly.
4. Preheat oven to 400°F. Roll out empanada dough discs on a floured surface. Spoon 2 tbsp filling onto each, fold dough over, and crimp edges with a fork. Brush with beaten egg.
5. Bake for 20–25 minutes until golden and crisp. Let cool for 5 minutes before serving.

The sherry adds a subtle depth to the filling, while the flaky crust shatters beautifully with each bite—ideal for dipping in chimichurri or spicy mayo.

Tip: For extra crispness, brush the empanadas with egg wash twice—once before baking and once halfway through.

Beef Empanadas with Sweet Corn and Peas

These flaky beef empanadas are stuffed with savory ground beef, sweet corn, and peas—a handheld delight that’s perfect for game day or weeknight dinners.

• 1 lb ground beef (85% lean)
• 1 cup frozen sweet corn, thawed
• 1/2 cup frozen peas, thawed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. Cook the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Stir in the corn and peas, then remove from heat.
2. Assemble: Roll out the dough discs on a floured surface. Spoon 2 tbsp of filling onto each, fold into half-moons, and crimp edges with a fork.
3. Bake: Brush empanadas with beaten egg and bake at 400°F for 20 minutes until golden and crisp.

The contrast of tender filling and buttery crust makes these empanadas irresistible—especially with a dash of hot sauce!

Tip: For extra crunch, fry empanadas in 350°F oil for 3–4 minutes per side instead of baking.

Beef Empanadas with Garlic and Parsley

These flaky, golden empanadas are packed with savory beef, fresh garlic, and bright parsley—perfect for handheld meals or party appetizers.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and mix in 1/4 cup parsley. Let cool slightly.
3. Preheat oven to 400°F. Place a heaping tablespoon of filling onto each empanada disc. Fold dough over, seal edges with a fork, and brush with beaten egg.
4. Bake for 20–25 minutes until golden and crisp. Let cool 5 minutes before serving.

The garlic and parsley cut through the rich beef filling, while the flaky crust adds the perfect crunch. These freeze beautifully for quick meals later!

Tip: For extra flavor, add a pinch of chili flakes to the filling or serve with chimichurri sauce.

Beef Empanadas with Pimiento and Chorizo

These flaky, golden empanadas are packed with savory beef, smoky chorizo, and sweet pimientos—perfect for a handheld meal that’s bursting with flavor.

Ingredients:

• 1 lb ground beef
• 4 oz Spanish chorizo, finely diced
• 1/2 cup diced pimientos, drained
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the ground beef and chorizo until browned, about 8 minutes. Drain excess fat.
3. Add the onion, garlic, pimientos, cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring, until onions soften. Remove from heat and let cool slightly.
4. Place a dough disc on a flat surface, spoon 2 tbsp of filling onto one half, fold over, and crimp edges with a fork. Repeat with remaining dough and filling.
5. Arrange empanadas on the baking sheet, brush with egg wash, and bake for 20–25 minutes until golden and crisp.

The smoky chorizo and sweet pimientos create a bold contrast, while the flaky crust makes every bite irresistible. Serve with a zesty chimichurri for extra flair!

Tip: For extra crispiness, brush empanadas with melted butter instead of egg wash.

Beef Empanadas with Sautéed Spinach

These flaky, golden empanadas are stuffed with savory beef and garlicky spinach—a handheld meal that’s perfect for weeknights or game-day snacking.

Ingredients

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh spinach, roughly chopped
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add onion and cook until soft, about 3 minutes. Stir in garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 30 seconds until fragrant.
3. Add ground beef, breaking it up with a spoon, and cook until browned, 5–6 minutes. Stir in spinach and cook just until wilted, 1–2 minutes. Remove from heat.
4. Place empanada dough discs on the baking sheet. Spoon 2 tbsp filling onto each, fold dough over, and crimp edges with a fork. Brush tops with beaten egg.
5. Bake 20–25 minutes until golden and crisp. Cool 5 minutes before serving.

The smoky paprika and cumin in the beef pair beautifully with the fresh spinach, while the egg wash gives the crust an irresistible shine.

Tip: For extra flakiness, chill the filled empanadas for 15 minutes before baking.

Beef Empanadas with Caramelized Onions

These flaky, golden beef empanadas are packed with savory spiced meat and sweet caramelized onions—a perfect handheld bite for game day or weeknight dinners.

Ingredients:

• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1/2 tsp sugar
• 1/2 lb ground beef (85% lean)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp tomato paste
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat olive oil in a skillet over medium-low. Add onions and sugar, stirring occasionally until deeply golden (about 20 minutes). Transfer to a bowl.
2. In the same skillet, cook ground beef over medium heat until browned. Add garlic, cumin, smoked paprika, black pepper, salt, and tomato paste. Stir 1 minute, then mix in caramelized onions. Cool slightly.
3. Preheat oven to 400°F. Place 2 tbsp filling onto each dough disc, fold over, and crimp edges with a fork. Brush with egg wash.
4. Bake for 20–25 minutes until golden and crisp. Let cool 5 minutes before serving.

The contrast of the buttery crust with the rich, spiced filling and sweet onions makes these irresistible. Freeze unbaked empanadas for a quick future meal!

Tip: For extra flakiness, chill filled empanadas 15 minutes before baking.

Beef Empanadas with Roasted Garlic Aioli

These flaky, golden empanadas are stuffed with savory spiced beef and served with a creamy roasted garlic aioli—perfect for game day or a cozy night in.

Ingredients

• 1 lb ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped green olives
• 1 package (14 oz) store-bought empanada dough discs
• 1 egg, beaten (for egg wash)
• 1/2 cup mayonnaise
• 3 cloves roasted garlic, mashed
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
3. Add onion, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until onions soften, 3–4 minutes. Stir in green olives, then remove from heat.
4. Spoon 2 tbsp filling onto each empanada disc. Fold dough over, seal edges with a fork, and brush with beaten egg.
5. Bake for 20–25 minutes until golden and crisp.
6. While empanadas bake, mix mayonnaise, roasted garlic, and 1 tbsp lemon juice for the aioli. Serve warm empanadas with aioli for dipping.

The roasted garlic aioli adds a rich, mellow depth that balances the bold spiced beef—no one will guess it’s just 3 ingredients!

Tip: For extra flaky crusts, chill filled empanadas for 15 minutes before baking.

Beef Empanadas with Spicy Tomato Sauce

These flaky, golden empanadas are packed with savory beef and a kick of heat from a zesty tomato sauce—perfect for game day or a cozy night in.

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tomato paste
• 1/4 cup water
• 1 package (14 oz) store-bought empanada discs, thawed
• 1 egg, beaten (for egg wash)
• 1/2 cup spicy tomato sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
3. Add onion and garlic; cook until softened, 3 minutes. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Mix in 1/4 cup tomato paste and 1/4 cup water; simmer for 2 minutes until thickened. Remove from heat.
5. Spoon 2 tbsp filling onto each empanada disc. Fold dough over, seal edges with a fork, and brush with beaten egg.
6. Bake for 20 minutes until golden and crisp. Serve warm with 1/2 cup spicy tomato sauce for dipping.

The secret here? A double hit of spice—smoky paprika in the filling and a fiery tomato sauce for dipping. It’s a flavor bomb in every bite!

Tip: For extra flakiness, chill the filled empanadas for 10 minutes before baking.

Beef Empanadas with Cilantro Lime Crema

These flaky, golden empanadas are stuffed with savory spiced beef and served with a bright, tangy crema—perfect for game day or a weeknight treat.

Ingredients

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)
• For the crema: 1/2 cup sour cream, 2 tbsp lime juice, 1/4 cup chopped cilantro, 1/4 tsp salt

Instructions

1. Cook the filling: Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute until fragrant. Add ground beef, breaking it up, and cook for 6–8 minutes until browned. Stir in cilantro and let cool slightly.
2. Assemble: Lay empanada discs on a floured surface. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork. Brush with beaten egg.
3. Bake: Preheat oven to 400°F. Bake empanadas on a parchment-lined sheet for 20–25 minutes until golden.
4. Make crema: Whisk sour cream, lime juice, cilantro, and salt in a bowl. Serve with warm empanadas.

The contrast of the crispy crust, rich beef, and zesty crema makes these irresistible—you’ll want to double the batch!

Tip: For extra flakiness, chill assembled empanadas for 15 minutes before baking.

Beef Empanadas with Avocado Salsa

These flaky, golden empanadas are stuffed with savory spiced beef and served with a creamy avocado salsa for the perfect handheld bite.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb ground beef (85% lean)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) refrigerated pie crusts (2 crusts)
• 1 large egg, beaten
• 1 ripe avocado, diced
• 1/4 cup finely chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
3. Add ground beef, breaking it apart with a spoon. Cook until browned, about 5 minutes. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat.
4. Unroll pie crusts and cut into 6-inch circles (about 4 per crust). Spoon 2 tbsp beef mixture onto each circle, fold over, and crimp edges with a fork. Brush tops with beaten egg.
5. Bake for 18–20 minutes until golden brown.
6. Meanwhile, gently mix avocado, cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl for the salsa.

The contrast of the crispy crust with the cool, tangy salsa makes these empanadas irresistible. Serve them warm for a crowd-pleasing appetizer or easy dinner.

Tip: For extra flakiness, chill the filled empanadas for 15 minutes before baking.

Conclusion

With 20 mouthwatering Spanish beef empanada recipes to choose from, there’s something here for every home cook to love! Whether you’re craving classic flavors or bold new twists, these recipes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so others can enjoy these delicious bites too. ¡Buen provecho!