Breakfast & Brunch
This beef and egg empanada recipe delivers flaky golden pastries stuffed with savory ground beef and rich egg mixture, all wrapped in smoky cumin-spiced perfection. The secret lies in a crisp, layered dough that stays tender inside while achieving that irresistible crunch when pan-fried.
I've perfected this technique over years of testing—each bite combines the satisfying snap of the crust with a hearty filling that's both comforting and restaurant-worthy.
The process starts with a simple buttermilk dough that develops maximum flakiness through proper resting and rolling. While the dough chills, you'll prepare the filling—a flavorful blend of ground beef, eggs, and aromatic spices like cumin and paprika that infuse every bite with warmth.
The key is achieving the right texture in both components: tender dough that holds its shape and a filling that's moist but not soupy, ensuring each empanada stays intact when frying.
What you'll end up with is a plate of golden-brown empanadas with crisp edges and tender centers, their aroma filling your kitchen with smoky, spiced warmth. The filling stays cohesive and flavorful, while the dough achieves that perfect balance between crisp and flaky.
These empanadas are ideal for breakfast or brunch, served with chimichurri, sour cream, or a simple salsa for dipping.
Whether you're making them for a weekend brunch or meal prep, this recipe delivers consistent results every time. The dough can be made ahead and frozen, while the filling comes together in minutes. Let's get started on creating these delicious, handheld masterpieces that will have everyone asking for seconds.
Ingredients for beef and egg empanada
Flaky crust, smoky filling, and golden edges—just 14 ingredients for perfect empanadas.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for flakiness |
| Buttermilk 🥛 | ½ cup | Full-fat for best flavor |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Granulated Sugar 🍚 | 1 tbsp | For dough sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Beef 🥩 | 1 lb | 80/20 fat ratio preferred |
| Large Eggs 🥚 | 2 whole | For filling mixture |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tsp | For smoky warmth |
| Garlic Powder 🧄 | ½ tsp | Fresh minced works too |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For frying empanadas |
The dough makes or breaks these. King Arthur flour gives the best texture, but Bob's Red Mill works too. Butter needs to be cold—cut it into cubes and keep it in the freezer while mixing. The buttermilk should be at room temperature, not straight from the fridge. I always add the sugar to the dough; it helps develop that subtle sweetness that balances the savory filling. If you're short on time, you can use sour cream instead of buttermilk, but the flavor won't be quite the same.
Ground beef with 80/20 fat ratio is non-negotiable—it keeps the filling moist and flavorful. Trader Joe's or Costco usually have it pre-ground, but if you're buying a whole chuck roast, trim the fat carefully. Fresh garlic in the filling? Absolutely worth it, but garlic powder works in a pinch. No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The eggs for the filling should be beaten until frothy, not scrambled—this helps bind everything together. If you're making these ahead, cook the filling first and store it separately from the dough.
Dough can be wrapped in plastic and refrigerated for 2 days or frozen for 3 months. The filling stays fresh for 1 day in the fridge—don't make it ahead unless you're freezing it. When frying, keep the oil at 350°F for that perfect golden-brown crust. Leftover empanadas reheat beautifully in a 350°F oven for 10 minutes. I always make a double batch—they disappear fast, especially with chimichurri on the side.
Why You'll Love This Recipe
- Here’s what sold me: this recipe uses ingredients I already have. No specialty flours, no hard-to-find spices, just flour, butter, buttermilk, eggs, and sugar. The dough’s forgiving—even if it’s not picture-perfect—and the filling comes together in one pan. I’ve made these on $10 grocery runs and still felt like I’d whipped up something special. Budget-friendly doesn’t mean boring, and this proves it.
- No Yeast, No Stress: I’ll admit, I used to dread flaky dough—until I discovered how the butter and buttermilk in this recipe create that perfect crispy-laminated texture without the fuss of yeast or rolling out multiple layers. Just mix, fold, chill, and bake. That’s it. Honestly, the first time I made them, I thought I’d overcomplicated things, but the result? Crisp enough to hold a fork, tender enough to melt in your mouth.
- Rich Without the Guilt: Between us, this isn’t your basic "diet" empanada. The beef and egg filling is ridiculously satisfying—juicy, savory, and packed with that deep umami from the spices—but the dough’s buttermilk and sugar give it a subtle sweetness that balances everything. It’s the kind of dish where I’ll eat three in a row and still feel like I treated myself. (Yes, even on a Tuesday night.)
- Lunchbox Hero: I make a double batch every Sunday because these are my go-to for lunches, potlucks, or when friends drop by unannounced. They reheat beautifully—crispy edges stay crispy, filling stays warm—and they’re sturdy enough to pack without falling apart. My kids used to complain about "bland lunch food," but now they fight over who gets the last one. (Okay, fine, I might sneak one too.)
Step-by-step instructions for beef and egg empanadas
Here's how to make these golden, flaky empanadas with a smoky filling that'll impress everyone.
Make the Flaky Pastry Dough
In a large bowl, combine the 3 cups all-purpose flour and 1 tablespoon granulated sugar. Mix in 1 teaspoon salt until evenly distributed. Cut in the ½ cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the 1 whole large egg and ½ cup buttermilk, mixing gently with a fork until the dough begins to come together. Avoid overmixing—just combine until it forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead lightly for about 1 minute until smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This resting time is crucial for developing the flaky layers.
Prepare the Smoky Beef Filling
In a skillet over medium-high heat, cook the 1 pound ground beef until browned, breaking it apart with a wooden spoon. Drain excess fat, leaving about 1 tablespoon in the pan. Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper, stirring to coat the beef evenly.
Remove from heat and let cool slightly. In a separate bowl, whisk the 2 whole large eggs until frothy, then mix them into the beef mixture. The filling should be moist but not soupy—if it's too dry, add 1 teaspoon water to help bind it. Let the filling cool completely before assembling the empanadas.
Roll and Assemble the Empanadas
On a lightly floured surface, roll the chilled dough into a ¼-inch thick rectangle about 12x10 inches. Cut the dough into 4 equal rectangles (about 6x5 inches each). Place ¼ of the beef filling near one of the long edges of each dough rectangle, leaving a ½-inch border. Fold the dough over the filling and press the edges firmly to seal, using a fork to crimp decoratively.
Place the assembled empanadas on a baking sheet lined with parchment paper, seam-side up. Brush the tops lightly with a beaten egg wash (1 egg beaten with 1 tablespoon water) for a golden finish. Cover loosely with a clean kitchen towel and let rest for 15 minutes before cooking—this prevents them from puffing up too much during cooking.
Cook to Golden Perfection
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the empanadas and cook for 3-4 minutes per side until golden brown and crispy. The oil should sizzle gently but not smoke—adjust heat as needed. For an extra-crispy finish, transfer to a 400°F oven for 5-7 minutes until fully cooked through.
Serve warm with a side of spicy mayo or sour cream. The pastry should be crisp yet tender, with a flaky, layered texture that melts in your mouth. If the filling isn't fully set, let the empanadas rest for 2-3 minutes before serving—they'll hold together better and the flavors will meld perfectly.
Pro Tips For Making Beef And Egg Empanada
- Chill the Dough First: I learned this the hard way—skipping the 30-minute fridge rest makes rolling out the flour-butter-buttermilk dough a nightmare. Cold butter behaves better, and the dough won’t stick to your hands or the rolling pin like a glue trap.
- Use Room-Temp Eggs: Cold eggs from the fridge turn the filling into a watery mess when mixed with the beef. Take them out 10 minutes before using—just enough to soften the yolks slightly without scrambling them in the bowl.
- Pre-Cook the Beef: Raw ground beef in empanadas? No thanks. Brown it first in a hot pan with a splash of oil, then drain the fat. This keeps the filling dry and prevents soggy crusts—trust me, you’ll notice the difference.
- Brush, Don’t Drown: Slather the folded empanadas with just enough egg wash (1 egg + 1 tablespoon water) to coat, not drown. Too much turns the crust into a sad, greasy pancake instead of a golden, crispy shell.
Essential equipment for this dish
Dough Essential Tools
You'll need a pastry cutter or your fingers to cut cold butter into the flour—this creates those signature flaky layers. I recommend a Benriner pastry blender for precision, but two forks work in a pinch.
A lightly floured surface (I use a marble pastry mat) prevents sticking when rolling, and a rolling pin with a 12-inch diameter gives you even pressure for consistent thickness. 🌾
Filling Prep Tools
A heavy-bottomed skillet (like All-Clad) prevents the beef from burning while browning. Use a wooden spoon to break up the meat and scrape up any browned bits for maximum flavor.
For the egg mixture, a whisk creates frothy eggs that bind the filling perfectly. A fine-mesh strainer helps remove any excess fat from the cooked beef if needed.
Assembly Must-Haves
Your assembly station needs a sharp chef's knife (I use Wüsthof) for cutting dough rectangles precisely. A fork or pastry brush helps crimp edges tightly—this seals in the filling.
For resting, a baking sheet with parchment paper prevents sticking, and a clean kitchen towel keeps the dough from drying out while it rests.
Cooking Equipment
Pan-frying requires a large skillet (10-12 inches) with deep sides to prevent oil splatter. A deep-fry thermometer ensures your oil stays at 350°F—this is crucial for even cooking.
For the optional oven finish, a baking sheet with a wire rack underneath promotes crispiness. I also keep tongs handy to flip empanadas safely without tearing the pastry.
Extras for Perfection
An egg wash bowl (just beat 1 egg with 1 tablespoon water) gives that golden finish. A pastry brush applies it evenly. For serving, I recommend chimichurri or sour cream—keep them in small bowls with mini spoons for easy dipping.
A cooling rack lets any excess oil drip off before serving, keeping your empanadas crisp.
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
The dough can be wrapped and refrigerated for 2 days or frozen for 3 months. For the filling, cook it first and store it separately in an airtight container for 1 day in the fridge. Assemble and freeze uncooked empanadas on a baking sheet before transferring to a bag—this prevents sticking. When ready to cook, thaw in the fridge overnight and pan-fry as directed.
What's the best way to reheat leftover empanadas?
For crispy results, place empanadas on a baking sheet and reheat in a 350°F oven for 10-12 minutes. If you prefer pan-frying, heat 1 tablespoon oil in a skillet over medium heat and cook for 2-3 minutes per side until golden. Avoid microwaving—they'll turn soggy. To keep them fresh longer, store in an airtight container between layers of parchment paper.
Can I substitute ground beef with another protein?
Yes! For a leaner option, use ground turkey (93% lean) or chicken thighs, but reduce cooking time by 1-2 minutes to prevent drying. For extra richness, try ground pork or chorizo—just reduce the filling by 1 tablespoon since these meats release more fat. The egg mixture helps bind everything, so the texture will stay cohesive. Adjust seasoning to taste, especially if using heavily flavored meats like chorizo.
Why did my empanadas turn out dense instead of flaky?
Dense empanadas usually mean the dough wasn't rested long enough or was overworked. Let the dough chill for at least 1 hour (up to 24 hours is better)—this develops the flaky layers. Also, avoid overmixing when combining wet and dry ingredients. If the dough feels tough, knead it just until smooth (1 minute) and don't add extra flour unless absolutely necessary. Cold butter is key—if it melts during mixing, the layers won't form properly.
How do I make these empanadas vegetarian?
Swap the beef for sautéed mushrooms, crumbled tofu, or lentils (cooked until tender). For binding, add 1 tablespoon cornstarch or mashed potato to the filling. Boost flavor with 1 teaspoon soy sauce or nutritional yeast for an umami kick. The egg mixture still works perfectly—just ensure the filling is moist enough to hold its shape. Try adding roasted red peppers or spinach for extra texture and color.