Breakfast & Brunch
This beef and egg empanada recipe delivers the perfect balance of flaky, golden layers and rich, savory filling that tastes like a restaurant favorite. The secret lies in a well-seasoned beef mixture combined with tender scrambled eggs, all wrapped in a buttery, hand-rolled dough that crisps beautifully when baked.
I’ve perfected this version over years of testing, ensuring the filling stays moist while the crust achieves that signature crispness.
The process starts with finely ground beef cooked with aromatic spices—garlic, cumin, and paprika—that infuse every bite with warmth. Eggs are gently scrambled and folded into the mixture, adding a creamy texture that contrasts beautifully with the tender beef.
Meanwhile, the dough is rolled thin and cut into circles, ready to be filled and folded into classic half-moon shapes. For an extra touch of authenticity, I recommend using a pastry cutter for the dough, but a rolling pin works just as well.
What makes these empanadas truly special is how the filling stays rich and flavorful while the crust achieves that irresistible flakiness. Baking them until golden ensures a crisp exterior that gives way to tender, savory layers inside.
The result is a dish that’s perfect for breakfast, brunch, or even a hearty appetizer—each bite packed with layers of texture and flavor. Serve them warm with a side of chimichurri or a tangy tomato sauce for dipping.
This recipe also offers flexibility for modern twists, like using puff pastry for a lighter crust or gluten-free dough for dietary preferences.
Whether you stick to tradition or experiment with variations, the key is achieving that perfect balance between a crisp, flaky exterior and a filling that’s bursting with savory goodness. Let’s get started on creating these delicious empanadas!
Ingredients for beef and egg empanada
Twelve ingredients transform into golden, flaky empanadas packed with savory beef and egg filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, finely ground |
| Large Eggs 🥚 | 6 whole | Room temperature for scrambling |
| All-Purpose Flour 🌾 | 3 cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Garlic Cloves 🧄 | 4 cloves | Minced for beef mixture |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky warmth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | For cooking beef |
| Milk 🥛 | ¼ cup | For dough tenderness |
| Chimichurri Sauce 🌿 | ½ cup | For serving (optional) |
The ground beef is non-negotiable—80% lean gives you that perfect balance of tenderness and flavor. Trader Joe's or Costco usually have it pre-ground, saving you time. For the dough, King Arthur flour is my go-to—it's got that protein kick for a sturdy crust. If you're feeling fancy, use a pastry cutter for the butter, but a fork works in a pinch. The eggs? Room temperature scrambles way better—just take them out 30 minutes before you start. Smoked paprika adds that restaurant-quality depth, so don't skimp on the good stuff (the Penzeys brand is my secret).
No chimichurri? Salsa verde or pico de gallo works just as well for dipping. Short on butter? Coconut oil gives a similar flaky texture, though it's not quite the same. The dough can be made ahead and refrigerated for 2 days—just let it sit at room temp for 30 minutes before rolling. Want to make these gluten-free? Bob's Red Mill 1:1 gluten-free flour works beautifully, though you might need an extra tablespoon of xanthan gum for structure. The filling can be prepped in advance too—it keeps well in the fridge for 2 days, so you can assemble the empanadas whenever you're ready to bake.
Assembled empanadas keep for 1 day at room temperature, but they're best fresh out of the oven. For longer storage, freeze unbaked empanadas on a tray first (so they don't stick), then transfer to a bag. They'll keep for 3 months—just bake straight from frozen, adding 5-7 minutes to the cooking time. The filling reheats beautifully too, so you can make a double batch and freeze half. Pro tip: Brush the tops with egg wash before baking for that extra golden shine—trust me on this one.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this combo—ground beef and beaten eggs cook down into a rich, savory paste in one pan. No chopping, no blending, just brown the meat, crack in the eggs, and let it thicken. That’s it. Honestly, the filling takes less time than arguing with kids about dinner.
- Crispy-Creamy Magic: The secret’s in the butter—slathered on the dough, then folded over that beef-egg filling. You get that golden, shatteringly crisp edge with a pillowy center that’s dangerously good. (Yes, even on a Tuesday night.) It’s the kind of texture that makes people pause mid-bite.
- Lunchbox Hero: Between us, these empanadas are my go-to for school lunches or office snacks. Wrap them in foil, toss in a bag, and they stay warm (and intact) for hours. My kid’s teacher actually asked for the recipe—no joke. They’re sturdy enough for little hands but still feel special.
- Budget Win: Ground beef and eggs stretch farther than you’d think, and flour/butter are pantry staples. I make a double batch, freeze half, and pull them out when I’m too tired to cook. Twenty minutes of prep, four meals for the price of takeout. That’s reliability.
Step-by-step instructions for beef and egg empanadas
Here's how to create golden, flaky empanadas with a rich beef-egg filling that shines.
Prepare the Perfect Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 1.5 tsp salt. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Make a well in the center and add the 6 whole large eggs, breaking them one at a time into the well. Gradually incorporate the eggs into the flour mixture, mixing gently until a shaggy dough begins to form. Add the 0.25 cup milk and 0.5 cup ice water, mixing just until combined. Avoid overworking the dough—handle it as little as possible to prevent toughness.
Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Divide into 12 equal portions (about 2.5 ounces each) and cover with a damp towel to prevent drying. Let the dough rest for 30 minutes at room temperature while you prepare the filling. This resting period relaxes the gluten, making rolling easier.
Cook the Beef Filling
Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it apart with a wooden spoon, until it loses its raw color and begins to brown (5-6 minutes). Drain any excess fat, leaving about 1 tablespoon in the pan for flavor.
Add the 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp smoked paprika, 0.5 tsp black pepper, and continue cooking for another 3-4 minutes until the garlic is fragrant and the spices are toasted. The filling should be richly colored and deeply aromatic—this is where all the flavor develops.
Remove the skillet from heat and let the beef mixture cool slightly (3-4 minutes). Stir in the 6 whole large eggs, mixing gently but thoroughly to combine. The filling should be moist but not wet—if it's too dry, add 1 teaspoon ice water to help bind it. Let the filling cool completely before assembling the empanadas to prevent the dough from becoming soggy.
Assemble and Seal the Empanadas
Preheat your oven to 375°F and line two baking sheets with parchment paper. Roll out one portion of dough at a time on a lightly floured surface to 1/8-inch thickness, using a rolling pin to keep the shape even. Cut a 5-inch circle using a round cutter or plate, and repeat until you have 12 circles. Keep the unused dough covered with a damp towel.
Place 1 tablespoon of the beef-egg filling in the center of each dough circle, leaving a 1-inch border around the edge. Fold the dough over the filling, pressing the edges firmly to seal. Use a fork to crimp the edges by pressing down along the seam—this creates a decorative pattern and ensures a tight seal. Place the assembled empanadas on the prepared baking sheets, seam-side up.
Brush the tops of the empanadas with a little milk (about 1 teaspoon per empanada) to give them a golden finish. Bake for 20-25 minutes until the dough is golden brown and puffed. The filling should be hot and bubbly inside, but the empanadas should still be tender—not crispy. If the bottoms brown too quickly, tent with foil for the last 5 minutes of baking.
Serve with Chimichurri
Let the empanadas cool for 5 minutes before serving. The filling will be hot, and the dough will firm up slightly as it cools. Arrange them on a platter and drizzle generously with the 0.5 cup chimichurri sauce, letting it pool around the edges for a vibrant contrast. The bright acidity of the chimichurri cuts through the richness of the beef and egg, balancing every bite.
For the best experience, serve the empanadas warm with a side of roasted vegetables or a simple green salad. The flaky, buttery layers paired with the savory filling and tangy chimichurri make these empanadas a showstopper—crispy on the outside, tender on the inside, and packed with bold flavors.
Pro Tips For Making Beef And Egg Empanada
- Brown the Beef Right: Don’t rush the beef—break it into small crumbles first, then cook on medium-high heat until it’s deep brown, not just pink. I learned this the hard way: skipping this step leaves your filling bland, and no amount of seasoning fixes it.
- Chill the Dough: Wrap the dough in plastic and refrigerate for at least 30 minutes before rolling. This isn’t just about ease—it prevents the butter from melting into a greasy mess when you’re shaping those empanadas. (Yes, even if you’re impatient like me.)
- Eggs First, Then Fold: Crack the eggs into a bowl, beat them lightly, then pour over the cooked beef before adding any other fillings. This keeps the yolks intact and prevents them from breaking into tiny bits when you fold the dough. Trust me, your empanadas will thank you.
- Use Cold Butter for Crust: Cut the unsalted butter into the flour in small cubes, then pulse with ice water until the dough clumps but doesn’t stick. Cold butter = flaky layers. I skip this when I’m lazy, and the crust turns out dense and sad. (Your future self will notice.)
Storing and reheating your beef and egg empanada
Refrigerator Storage
Assembled, unbaked empanadas keep beautifully in the fridge for up to 24 hours—just store them in a single layer on a baking sheet covered with plastic wrap. This prevents sticking and maintains their shape.
For baked empanadas, transfer them to an airtight container with parchment paper between layers to keep them crisp. They’ll stay fresh for 3-4 days, though I recommend eating them within 2 days for the best texture. 💫
Freezer Prep Tips
For long-term storage, freeze unbaked empanadas on a parchment-lined tray for 1 hour to set the dough, then transfer to a ziplock freezer bag with parchment between layers. They’ll keep for 3 months—just bake straight from frozen, adding 5-7 minutes to the cooking time.
If freezing baked empanadas, reheat them in a 350°F oven for 10-12 minutes to restore crispiness.
Reheating Perfection
For the best results, reheat empanadas in a 375°F oven for 10-12 minutes until golden and bubbly. Place them on a baking sheet to catch any drips, and brush with a little milk or egg wash before reheating for extra shine.
Avoid the microwave—it makes the dough soggy. If you’re short on time, a toaster oven works too, just increase the time to 15 minutes on broil mode for crispy tops.
Filling Refresh
If you’ve prepped the beef-egg filling separately, store it in an airtight container for up to 2 days. Reheat it gently in a skillet over low heat until warm, stirring occasionally.
The eggs will firm up slightly, so add 1 teaspoon water if it looks too dry. This method keeps the filling moist and flavorful for reassembling fresh empanadas whenever you’re ready. ✨
Make-Ahead Assembly
Pre-assembled empanadas can be refrigerated for 1 day before baking—just cover them tightly with plastic wrap. For longer storage, freeze them as described above. The key is to bake them fresh from frozen (no thawing needed) to maintain that perfect crispy texture.
If you’re prepping for a crowd, this is a game-changer—assemble everything ahead and bake as needed. 💡
Nutrition facts
Frequently asked questions
Can I use ground turkey or chicken instead of beef?
Ground turkey or chicken works beautifully for a lighter version. Use the same amount (1.5 lb) and adjust cooking time slightly since poultry cooks faster than beef. For extra flavor, add 1 teaspoon soy sauce or 1/2 teaspoon smoked salt to the filling to compensate for the milder taste.
How do I prevent the dough from shrinking when baking?
Chill the assembled empanadas for 15-20 minutes before baking to relax the dough. Also, avoid overfilling—the 1-inch border is crucial for structure. If they still shrink, try rolling the dough slightly thinner (1/16-inch) for better crispiness. A light brush of milk or egg wash before baking adds extra protection.
Can I make these empanadas ahead and freeze them?
Yes! Freeze unbaked empanadas on a tray for 1 hour to set, then transfer to a bag. Bake straight from frozen, adding 5-7 minutes to the 375°F time. For baked empanadas, reheat at 350°F for 10-12 minutes to restore crispness. The filling can also be prepped ahead and stored separately for 2 days.
What's the best way to seal the edges without a fork?
Use your fingers! Wet your index finger and run it along the edge to seal tightly. For extra security, press the edges with a pastry wheel or the rim of a glass. If the dough cracks, patch it with a tiny dough scrap and press firmly. The key is a moist seal—this prevents filling leaks during baking.
How do I make these gluten-free or vegan?
For gluten-free, replace flour with 1:1 gluten-free blend (like Bob's Red Mill) and add 1 tbsp xanthan gum. For vegan, use flax eggs (3 tbsp ground flax + 9 tbsp water per egg) and vegan butter. The filling stays the same, but vegans should use vegan ground beef or lentils for protein. Adjust dough hydration as needed—gluten-free versions often require 1 extra tbsp water.