Beef empanadas are more than a popular dish, they are a quiet masterpiece of culinary design. A crisp, golden shell gives way to richly seasoned beef, carrying centuries of tradition from Latin America into modern kitchens, bakeries, and takeout counters across North America. Beloved for their portability, versatility, and deep comfort, beef empanadas sit at the intersection of culture and commerce: equally at home on a family table or in a high-volume food business. In this guide, we explore what makes beef empanadas endure from authentic fillings and cooking methods to storage, scaling, and the often-overlooked role of packaging in preserving quality and value.
- What to Serve with Empanadas: The Best Sides, Sauces, and Pairings
- What Sauce Goes with Empanadas? (Best Sauces for Empanadas)
- How to Make Empanadas (Easy Step-by-Step Guide for Beginners)
- Types of Empanadas Explained: Savory, Sweet & Bakery-Style Varieties
What Are Beef Empanadas?
Beef empanadas are pastry turnovers made by enclosing a savory beef filling inside dough, then baking or frying them until crisp on the outside and juicy on the inside.
The word empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. Historically, empanadas were created as a practical way to carry meals — sealed dough protected the filling, extended shelf life, and made food portable.
Today, beef empanadas appear in:
- Home kitchens
- Street food stalls
- Cafés and bakeries
- QSR and fast-casual chains
- Frozen food aisles
- Catering menus
Their popularity continues to grow because they check all the modern food boxes:
- Handheld and convenient
- Customizable fillings
- Easy to batch-produce
- Freezer-friendly
- Ideal for takeout and delivery
A Brief History of Beef Empanadas
Empanadas originated in Spain and Portugal, where early versions were filled with meat or seafood and baked inside thick dough.
As Spanish colonization spread, empanadas evolved across Latin America. Each region adapted the recipe based on:
- Local ingredients
- Cultural preferences
- Climate and cooking methods
Beef quickly became the most popular filling due to availability, affordability, and flavor depth.
Today:
- Argentine beef empanadas emphasize minced beef, onion, cumin, olives, and egg
- Colombian empanadas often use shredded beef and corn-based dough
- Chilean empanadas include raisins and olives for sweet-savory contrast
- Mexican beef empanadas lean spicier, sometimes closer to picadillo
Despite the variations, the heart remains the same: well-seasoned beef, wrapped with intention.
Key Ingredients for Authentic Beef Empanadas
Beef Filling Essentials
The filling is the soul of a beef empanada. A great filling is flavorful, moist but never watery.
Core ingredients usually include:
- Ground beef or finely chopped beef
- Onion (yellow or white)
- Garlic
- Oil or beef fat
- Salt and black pepper
Classic seasoning profile:
- Cumin
- Paprika
- Oregano
- Chili powder or mild chili flakes
Optional but traditional additions:
- Green olives
- Hard-boiled eggs
- Potatoes
- Raisins (regional preference)
Important: A good beef empanada filling should cool completely before assembly. Warm filling melts the dough fat and leads to leaks.
Empanada Dough Basics
Empanada dough must be:
- Sturdy enough to hold filling
- Flexible enough to fold
- Flaky or crisp when cooked
Typical ingredients:
- All-purpose flour
- Butter or lard
- Salt
- Water or milk
- Egg (optional, for richness)
For commercial kitchens, pre-made empanada discs are often used to ensure consistency and speed.
How to Make Beef Empanadas Step by Step
Step 1 – Cook the Beef Filling
- Heat oil in a pan
- Sauté onions until translucent
- Add garlic and spices
- Brown the beef thoroughly
- Adjust seasoning
- Reduce until mixture is moist but not wet
- Cool completely
This step determines 70% of your final flavor.
Step 2 – Prepare the Dough
- Roll dough evenly (not too thin)
- Cut into circles (usually 4–5 inches)
- Keep covered to prevent drying
Step 3 – Assemble the Empanadas
- Place filling slightly off-center
- Do not overfill
- Moisten edges with water or egg wash
- Fold and seal
- Crimp edges with fingers or fork
Consistency matters — especially for businesses.
Step 4 – Cook: Bake or Fry?
Baked Beef Empanadas
- Lighter texture
- Less oil
- Better for large batches
Fried Beef Empanadas
- Crispier shell
- More indulgent mouthfeel
- Popular for street food
Both are valid — your brand positioning decides.
Beef Empanadas Variations You Should Know
- Spicy beef empanadas
- Beef and cheese empanadas
- Beef and potato empanadas
- Gluten-free beef empanadas
- Halal beef empanadas
Offering variations increases:
- Menu flexibility
- Customer retention
- Upsell opportunities
How to Store, Freeze, and Reheat Beef Empanadas
Storage
- Refrigerate cooked empanadas up to 3 days
- Use airtight, grease-resistant food packaging
Freezing
- Freeze uncooked empanadas on trays
- Transfer to freezer-safe packaging
- Label clearly for inventory control
Reheating
- Oven or air fryer recommended
- Avoid microwaves for best texture
Proper storage protects flavor, texture, and brand reputation.
Read more: How to Store Pastries: Best Ways to Keep Pastries Fresh at Home and in Bakeries
Packaging Matters More Than You Think
For food businesses, beef empanadas are not just food, they are a takeout experience.
Poor packaging causes:
- Soggy crusts
- Grease leaks
- Temperature loss
- Customer dissatisfaction
Smart packaging does the opposite.
What Beef Empanada Packaging Must Do:
- Resist oil and moisture
- Maintain heat without steaming
- Protect shape during transport
- Support sustainability goals
Many restaurants now choose compostable, grease-resistant food packaging to meet customer expectations.
Learn more about sustainable food packaging solutions on kimecopak.ca
GET A FREE SAMPLE HERE to test packaging with your beef empanadas before full rollout.
Beef Empanadas for Restaurants & Food Brands
Beef empanadas are ideal for:
- Ghost kitchens
- Catering services
- Frozen food brands
- Cafés and bakeries
Why?
- Low food waste
- Easy portion control
- High perceived value
- Strong profit margins
With the right recipe and packaging, beef empanadas scale beautifully.
Frequently Asked Questions About Beef Empanadas
What are beef empanadas made of?
Beef empanadas are made from dough filled with seasoned beef, onions, spices, and optional ingredients like olives or eggs, then baked or fried.
Are beef empanadas baked or fried?
They can be either. Baking is lighter and better for large batches, while frying offers a crispier texture.
Can you freeze beef empanadas?
Yes. Beef empanadas freeze very well, especially before cooking.
What is the best beef for empanadas?
Ground beef with moderate fat content (80/20) provides the best balance of flavor and moisture.
How long do beef empanadas last?
- Refrigerated: up to 3 days.
- Frozen: up to 3 months when properly packaged.
Conclusion
Beef empanadas endure because they solve more than hunger, they deliver warmth, memory, and reliability in a single, folded form. When crafted with care, seasoned with intention, and supported by the right preparation and packaging, they become a product that travels well, sells well, and leaves a lasting impression. Whether you are perfecting a home recipe or building a menu meant to scale, success lies in respecting both the food and the experience around it. Thoughtful execution from filling to fold to packaging turns beef empanadas into more than a dish; it turns them into a signature worth returning for.
