Beef Empanadas with Spicy Salsa

Tender, flaky empanada dough pockets stuffed with seasoned ground beef, onions, garlic, cumin, paprika, and olives for a savory Latin American classic. Baked until crisp and golden, these handheld delights pair beautifully with a fresh, spicy tomato-jalapeño salsa that adds bright heat and tang to every bite.

Why You’ll Love This Recipe

You’ll love these beef empanadas because they strike the perfect balance of comforting and exciting—crispy, buttery pastry giving way to a juicy, warmly spiced beef filling that’s packed with flavor from cumin, paprika, and a hint of smokiness.

Making the dough from scratch is surprisingly easy and rewarding, resulting in layers that are flaky yet sturdy enough to hold the filling without leaking. The spicy salsa brings freshness, acidity, and customizable heat that cuts through the richness, making each bite addictive.

These are versatile for parties, game days, lunches, or dinners—make-ahead friendly, freezer-compatible, and impressive enough to wow guests while being simple enough for weeknights. They’re naturally portable, fun to eat with your hands, and evoke street food vibes from Latin America with every delicious bite.

Yield: 4 servings

Beef Empanadas with Spicy Salsa

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Flaky homemade dough filled with spiced beef, baked golden, served with zesty spicy salsa—irresistible handheld perfection.

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

For the Dough:

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• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 egg yolk
• ½ cup ice water (approx.)

For the Beef Filling:

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• 1 lb ground beef
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika (smoked optional)
• ½ teaspoon chili powder
• Salt and black pepper to taste
• ½ cup chopped green olives
• 2 tablespoons tomato paste or sauce
• 2 tablespoons olive oil

For the Spicy Salsa:

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• 4 Roma tomatoes, diced
• 1-2 jalapeños, seeded and minced (adjust for heat)
• ½ red onion, finely diced
• ¼ cup chopped fresh cilantro
• Juice of 2 limes
• 1 garlic clove, minced
• Salt to taste
• Optional: ½ teaspoon cumin

Egg wash:

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• egg beaten with 1 tablespoon water

Instructions

1. Make the dough first — In a large bowl, mix flour and salt. Cut in cold butter cubes with pastry cutter or fingers until mixture resembles coarse crumbs—like wet sand.
2. Bring dough together — Whisk egg yolk with ice water. Gradually add to flour mix, stirring until dough just comes together (don't overwork). Form into disc, wrap in plastic, and chill 1 hour.
3. Cook the beef filling — Heat olive oil in large skillet over medium. Add onion and garlic; sauté 5 minutes until soft and fragrant.
4. Brown the beef — Add ground beef, breaking it up. Cook until no pink remains, about 7-8 minutes. Drain excess fat if needed.
5. Season generously — Stir in cumin, paprika, chili powder, salt, pepper, and tomato paste. Cook 2-3 minutes until fragrant. Add olives, mix well, and cool completely.
6. Prep the spicy salsa — In a bowl, combine diced tomatoes, jalapeños, red onion, cilantro, garlic, lime juice, salt, and cumin. Stir, taste, and adjust heat or acidity. Chill until serving.
7. Roll out the dough — On floured surface, roll chilled dough to ⅛-inch thick. Cut 5-6 inch circles (use bowl or cutter). Re-roll scraps.
8. Assemble the empanadas — Place 2 tablespoons cooled filling in center of each circle. Fold over to half-moon shape. Seal edges with fork tines or crimp traditionally.
9. Bake to golden perfection — Preheat oven to 400°F (200°C). Place empanadas on parchment-lined baking sheet. Brush with egg wash. Bake 25-30 minutes until deep golden and crisp.
10. Serve hot and happy — Let cool 5 minutes (filling is hot!). Arrange on platter with spicy salsa on side. Squeeze extra lime if desired—dive in and enjoy the crunch, spice, and savory bliss!

Notes

Cool filling fully before filling dough to prevent soggy bottoms. For authentic repulgue crimping, practice folding pleats along edge for beautiful look and tight seal. Adjust jalapeños in salsa for family heat preference—remove seeds for milder version.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1623Total Fat 86gSaturated Fat 41gUnsaturated Fat 45gCholesterol 281mgSodium 908mgCarbohydrates 156gFiber 9gSugar 5gProtein 54g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Chill the dough well—it makes rolling easier and ensures flakiness.
• Don’t overfill empanadas—about 2 tablespoons per disc prevents bursting during baking.
• Seal edges tightly with a fork or repulgue (traditional crimping) for secure pockets.
• For extra crispiness, brush with egg wash before baking; for fried version, use hot oil (350°F).
• Cook filling until moisture evaporates to avoid soggy empanadas.
• Let filling cool completely before assembling—hot filling steams dough and makes it gummy.
• Taste salsa and adjust heat—start mild with jalapeños and add more for fire.
• Use a food processor for quick dough if you have one.
• Bake on parchment for easy cleanup and even browning.

Ingredients Notes

• All-purpose flour: Forms the base of the flaky dough—use good-quality for tender results.
• Cold butter: Essential for flakiness; keep it chilled and cube it small for easy incorporation.
• Ground beef: Use 80/20 lean-to-fat ratio for juicy filling without excess grease.
• Onions and garlic: Build savory depth—yellow onions for sweetness, fresh garlic for punch.
• Spices (cumin, paprika, chili powder): Warm, earthy Latin-inspired flavors; smoked paprika adds subtle smokiness.
• Green olives: Traditional briny pop—pitted and chopped for even distribution.
• Tomatoes, jalapeños, cilantro, lime: For spicy salsa—fresh Roma tomatoes for body, fresh jalapeños for heat (seeds in for extra spice), lime for brightness.
• Egg: For egg wash shine and sealing dough.

Variations and Substitutions

• Add diced potatoes or hard-boiled eggs to filling for classic Argentine style.
• Make spicier: Include chipotle in adobo or cayenne in beef mix.
• Cheese version: Add shredded cheddar or queso fresco inside for melty goodness.
• Vegetarian: Swap beef for lentils, mushrooms, or plant-based ground.
• Dough shortcut: Use store-bought pie crust or empanada discs if short on time.
• Fried instead of baked: Deep-fry at 350°F for 3-4 minutes until golden.
• Mild salsa: Use bell peppers instead of jalapeños or remove seeds.
• Gluten-free: Use GF flour blend + xanthan gum for dough.
• Add raisins for sweet-savory contrast (common in some regions).
• Top with chimichurri or avocado crema instead of salsa.

Storage Options:

Store baked empanadas in airtight container in fridge up to 4 days—reheat in 350°F oven 10 minutes for crispiness. Freeze unbaked assembled empanadas on tray, then bag up to 3 months—bake from frozen adding 5-10 minutes. Freeze baked up to 2 months; thaw and re-crisp in oven. Salsa keeps in fridge 5-7 days.

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