How TO Make The Best Flaky Ground Beef Empanadas

Ingredients

• 2 lb Ground Beef (lean ground beef, 80/20 ratio recommended)
• 1 cup Melting Cheese (shredded mozzarella or cheddar)
• 3.75 cup All-Purpose Flour (sifted)
• 12 tbsp Unsalted Butter (cold, cut into cubes)
• 2 pcs Bell Pepper (any color, chopped)
• 1 pcs Anaheim Pepper (chopped)
• 1 small White Onion (chopped)
• 1 tbsp Sugar (for dough)
• 1.5 tsp Salt (kosher or table salt for dough)
• 2 tsp Salt (for filling)
• 4 pcs Garlic Cloves (minced)
• 2 tbsp Spice Blend (cumin, paprika, oregano, chili powder)
• 2 tbsp Vegetable Oil (for sautéing vegetables)
• 3 cup Vegetable Oil (for deep frying)
• 1.25 cup Cold Water (for dough)

Instructions

1. Prepare Vegetables

   Chop the bell peppers, Anaheim pepper, white onion, and mince the garlic.

   Time: PT10M

2. Sauté Peppers

   Heat 2 tbsp oil in a large skillet over medium‑high heat. Add the chopped bell peppers and Anaheim pepper and cook, stirring occasionally, for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium‑high

3. Add Onion

   Add the chopped onion to the skillet and continue cooking for 2 more minutes until translucent.

   Time: PT2M

   Temperature: medium‑high

4. Cook Ground Beef Filling

   Add the ground beef, minced garlic, 2 tsp salt, and the spice blend. Break the meat apart with a wooden spoon and cook for about 8 minutes, stirring occasionally, until the beef is fully browned and no pink remains.

   Time: PT8M

   Temperature: medium‑high

5. Cool Filling

   Taste and adjust seasoning if needed, then turn off the heat, cover the skillet, and set the filling aside to cool.

   Time: PT5M

6. Mix Dry Dough Ingredients

   In a large mixing bowl combine 3 ¾ cups all‑purpose flour, 1 tbsp sugar, and 1½ tsp salt. Stir until evenly distributed.

   Time: PT5M

7. Incorporate Butter

   Add 12 tbsp cold unsalted butter cut into cubes to the flour mixture. Using your fingertips, crumble the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

8. Form Dough

   Pour 1¼ cups cold water over the crumbly mixture and stir with a wooden spoon. Knead the dough on a lightly floured surface for about 5 minutes until it no longer sticks to your hands.

   Time: PT5M

9. Chill Dough

   Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour to firm up.

   Time: PT1H

10. Roll and Cut Dough

    On a floured countertop, roll the chilled dough to about 1/8‑inch thickness. Use a round cutter or a small bowl (≈4‑5 in) to cut circles.

    Time: PT15M

11. Assemble Empanadas

    Place a spoonful of shredded cheese and a generous amount of the cooled beef filling onto the center of each dough circle. Fold the dough over to form a half‑moon and press the edges together, then crimp with a fork to seal.

    Time: PT15M

12. Dry Before Frying

    Arrange the assembled empanadas on a baking sheet and refrigerate for another 1 hour so the edges dry and seal better.

    Time: PT1H

13. Heat Oil

    Fill a deep frying pan with about 3 cups vegetable oil and heat over medium heat until it reaches 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

14. Fry Empanadas

    Working in batches, gently lower 2‑3 empanadas into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and crisp.

    Time: PT10M

    Temperature: 350°F

15. Drain and Serve

    Remove the empanadas with tongs, place on paper towels to absorb excess oil, and serve warm with guacamole, salsa, or sour cream.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken, Ground pork
• Instead of Melting Cheese: Monterey Jack, Provolone
• Instead of All-Purpose Flour: Pastry flour
• Instead of Unsalted Butter: Margarine, Shortening
• Instead of Anaheim Pepper: Poblano pepper, Jalapeño
• Instead of White Onion: Yellow onion
• Instead of Sugar: Honey (use less)
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Spice Blend: Taco seasoning
• Instead of Vegetable Oil: Canola oil
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Rolling Pin
• Baking Sheet
• Refrigerator
• Frying Pan
• Tongs
• Paper Towels

Critical Steps — Do Not Skip

• Cook ground beef filling until fully browned
• Knead dough until it no longer sticks
• Seal empanada edges properly to prevent leaks
• Fry at correct oil temperature until golden

Chef Tips from the Video

• Cold butter creates flaky layers; avoid over‑mixing.
• Chill the assembled empanadas; this prevents oil from soaking through.
• If you prefer a baked version, bake at 375°F for 20‑25 minutes until golden.
• Use a fork to create a decorative edge and a tighter seal.

Troubleshooting

Storage

Refrigerator: Store cooked empanadas in an airtight container for up to 3 days.

Freezer: Freeze uncooked, sealed empanadas on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Reheat from frozen by frying or baking.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the beef filling a day ahead and refrigerate
• The dough can be made up to 24 hours in advance and kept chilled
• Uncooked empanadas can be frozen before frying
• Reheat frozen fried empanadas in a hot oven for crispness

Frequently Asked Questions