Spanish Beef Empanadas Recipe: Flaky Crust and Savory Filling

I’m excited to share my Spanish beef empanadas recipe, featuring a flaky crust and savory beef filling. Perfect for dinner or entertaining, these empanadas are sure to impress with their tender beef and crispy pastry.

With a cooking time of under an hour, you can have these delicious empanadas on the table in no time. Simply prepare the beef filling, assemble the empanadas, and bake until golden brown. Serve with your favorite sides, such as salsa or a simple green salad.

Ingredients for Spanish Beef Empanadas

Simple ingredients for a flaky crust and savory beef filling, perfect for dinner or entertaining.

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The beef matters here. Chuck gives you that fall-apart texture—sirloin stays too firm. Most grocery stores have it pre-cubed, which saves time. I usually grab mine from Costco when I’m doing a big batch, but the regular supermarket stuff works fine for a weeknight dinner. Look for good marbling if you’re buying a whole roast to cube yourself.

No smoked paprika? Regular paprika with a pinch of cayenne gets you close. Fresh thyme is ideal but dried works at one-third the amount. If tomato paste feels like overkill for one tablespoon, those squeeze tubes at Trader Joe’s are perfect—no waste, keeps for months. The onions can be any variety—just make sure they’re finely chopped.

These empanadas reheat beautifully—honestly taste better the next day once everything melds. Keeps 4-5 days in the fridge, freezes for 3 months. I portion mine into containers so lunches are sorted for the week.

Step-by-Step Instructions for Spanish Beef Empanadas

Creating these empanadas is a straightforward process that yields delicious results every time.

Step 1: Make the Dough

In a large mixing bowl, combine the 2.5 cups All-Purpose Flour and 1 tsp Salt. I like to use a pastry blender for this step as it helps incorporate the cold butter evenly. Add the 1 cup Unsalted Butter that’s been cut into small pieces and work it into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

Gradually pour in the 0.25 cup Water while gently stirring the mixture with a fork. The dough should start to come together in a shaggy mass. Be careful not to overwork it at this stage. Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to rest.

Step 2: Prepare the Beef Filling

While the dough is resting, prepare the filling. In a large skillet, heat 1 tablespoon Olive Oil over medium-high heat. Add the 1 finely chopped Onion and cook until it’s translucent and starting to brown, about 5 minutes. Add the 1.5 lb Beef Brisket or Chuck that’s been cut into small pieces and cook until the beef is browned, breaking it up with a spoon as it cooks.

Add the 4 minced Garlic Cloves, 2 tsp Smoked Paprika, 1 tsp Cumin, and 0.5 tsp Black Pepper to the skillet. Cook for another minute, stirring constantly, until the spices are fragrant. Season with 1 tsp Salt to taste. Remove from heat and let the filling cool completely.

Step 3: Assemble the Empanadas

On a lightly floured surface, roll out the rested dough to a thickness of about 1/8 inch. Use a round cookie cutter or the rim of a glass to cut out circles of dough. Spoon a generous amount of the cooled beef filling onto one half of each dough circle, leaving a 1/2 inch border around the edges.

Brush the edges with the 1 beaten Egg for a golden glaze. Fold the other half of the dough circle over the filling and press the edges together to seal. Use a fork to crimp the edges securely. Repeat with the remaining dough and filling.

Step 4: Bake the Empanadas

Preheat your oven to 375°F. Place the assembled empanadas on a baking sheet lined with parchment paper, leaving some space between them to allow for even baking. Brush the tops with the remaining 1 tablespoon Olive Oil.

Bake the empanadas in the preheated oven for 25-30 minutes, or until they’re golden brown. You may need to rotate the baking sheet halfway through the baking time to ensure even browning. Once done, remove them from the oven and let them cool on a wire rack for a few minutes before serving.

Perfect Pairings for These Flavors

Classic Spanish Pairings

These empanadas shine when paired with traditional Spanish flavors. I love serving them with a simple mixed green salad dressed with olive oil and sherry vinegar. The bright acidity cuts through the richness of the empanadas beautifully. For a more substantial side, consider Spanish-style roasted vegetables like patatas bravas or grilled red peppers. 🌿

Wine Pairing Suggestions

A dry Spanish white wine like Albariño or Verdejo pairs beautifully with the savory beef filling. For red wine lovers, a Tempranillo from Rioja complements the smoky paprika flavors nicely. If you prefer something bubbly, Cava adds a celebratory touch to your meal. 🍷

Sauce and Condiment Options

Elevate your empanadas with authentic Spanish condiments. A classic romesco sauce made with almonds, red peppers, and garlic adds depth. For something spicy, serve with alioli infused with cayenne pepper or hot sauce. A simple lemon wedge on the side provides a nice brightness. 🔥

Beer Pairing Ideas

If you prefer beer, a crisp Spanish lager like Mahou or Estrella cleanses your palate between bites. For craft beer enthusiasts, a hoppy IPA can stand up to the bold flavors of the empanadas. Look for brews with citrus or pine notes to complement the spices. 🍺

Dessert Suggestions

Finish your meal with traditional Spanish desserts like Crema Catalana (similar to crème brûlée) or Churros con Chocolate. For something lighter, a simple fruit platter with seasonal fruits like oranges or grapes provides a refreshing end to the meal. 🍰

Additional Serving Tips

For a more interactive dining experience, set up a topping bar with various Spanish-inspired toppings like pickled onions, roasted garlic aioli, or sliced olives. This allows guests to customize their empanadas to their liking. Consider serving the empanadas with a side of Spanish-style fried rice or garlic bread for a heartier meal.