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Crispy Empanadas Recipe Easy Homemade Beef or Chicken Filling

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A quick and easy recipe for crispy empanadas filled with savory beef or chicken, perfect for comforting meals or snacks with a flaky, golden crust and flavorful filling.

Ingredients

  • All-purpose flour – 2 ½ cups (300g)
  • Unsalted butter – ½ cup (115g), cold and cubed
  • Ice cold water – ⅓ cup (80ml)
  • Salt – 1 tsp
  • Egg – 1, beaten for egg wash
  • Ground beef – 1 lb (450g), preferably 80/20
  • Onion – 1 medium, finely chopped (for beef filling)
  • Garlic – 2 cloves, minced (for beef filling)
  • Smoked paprika – 1 tsp (for beef filling)
  • Cumin – 1 tsp (for beef filling)
  • Tomato paste – 2 tbsp (for beef filling)
  • Green olives – ¼ cup chopped (optional, for beef filling)
  • Lime juice – 1 tbsp (for beef filling)
  • Salt and black pepper – to taste (for beef filling)
  • Fresh cilantro or parsley – 2 tbsp, chopped (for beef filling)
  • Cooked chicken breast – 1 ½ cups, shredded (for chicken filling)
  • Onion – 1 small, diced (for chicken filling)
  • Garlic – 2 cloves, minced (for chicken filling)
  • Chili powder – 1 tsp (for chicken filling)
  • Oregano – ½ tsp (for chicken filling)
  • Chicken broth – ¼ cup (60ml) (for chicken filling)
  • Corn kernels – ½ cup (optional, for chicken filling)
  • Lime zest – 1 tsp (for chicken filling)
  • Salt and pepper – to taste (for chicken filling)

Instructions

  1. Make the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.
  2. Slowly add the ice water, a tablespoon at a time, mixing gently until the dough just comes together.
  3. Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  4. Prepare the Filling: For the beef filling, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4 minutes.
  5. Stir in garlic, smoked paprika, and cumin; cook for another minute until fragrant.
  6. Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, roughly 8-10 minutes.
  7. Stir in tomato paste, green olives, lime juice, salt, and pepper. Cook for 2 more minutes, then remove from heat. Let it cool slightly before adding chopped cilantro.
  8. For the chicken filling, warm oil in the skillet and sauté onions and garlic until soft.
  9. Add shredded chicken, chili powder, oregano, and chicken broth. Stir to combine and cook until broth reduces slightly, about 3-4 minutes.
  10. Fold in corn kernels, lime zest, salt, and pepper. Remove from heat and let cool.
  11. Assemble the Empanadas: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to about ⅛ inch (3mm) thickness.
  12. Using a 4-5 inch (10-12cm) round cutter, cut out circles.
  13. Spoon about 2 tablespoons of your chosen filling onto the center of each dough circle.
  14. Brush the edges with a little water or beaten egg. Fold the dough over to form a half-moon shape.
  15. Press edges together, then crimp with a fork to seal well.
  16. Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg for a glossy, golden finish.
  17. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
  18. Let them cool on a wire rack for 5 minutes before serving.

Notes

Keep butter cold when making dough to ensure a flaky crust. Do not overfill empanadas to prevent leaking. Use a cookie cutter for uniform dough circles. Brushing edges with egg wash or water helps seal the empanadas better. For extra crispness, brush a thin layer of oil on dough edges before folding. Empanadas can be frozen before or after baking. Reheat in oven to maintain crispiness.

Nutrition

Keywords: empanadas, crispy empanadas, beef empanadas, chicken empanadas, homemade empanadas, savory empanadas, easy empanadas, comfort food, baked empanadas

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