Breakfast & Brunch
This beef and egg empanada recipe delivers golden, flaky pastry that encases a rich, savory filling in just 20 minutes—perfect for breakfast or brunch. The secret lies in a simple dough technique that creates layers so delicate they practically melt in your mouth, while the beef and egg mixture adds hearty satisfaction. I've perfected this version to balance crispy edges with tender centers, ensuring every bite is a harmonious blend of texture and flavor.
The beauty of these empanadas is their versatility—whether you're frying for extra crispiness or baking for a lighter option, the result is consistently impressive. The dough comes together in minutes with just flour, water, and a touch of oil, while the filling combines ground beef, scrambled eggs, and spices for a filling that's both comforting and flavorful. This recipe bridges traditional techniques with modern convenience, making it accessible for home cooks while delivering restaurant-quality results.
What makes these empanadas truly special is how they transform a simple breakfast into an elegant meal. The flaky pastry contrasts beautifully with the savory filling, creating a balance that's both satisfying and refined. Serve them warm with a side of chimichurri or a tangy salsa for dipping, and you'll have a dish that's perfect for sharing or enjoying solo. The best part? They reheat just as well as they do fresh out of the oven, making them ideal for meal prep.
Whether you're making them for a weekend brunch or a quick weeknight dinner, these empanadas are a game-changer. The recipe is designed to be foolproof, with clear steps that ensure success even for beginners. Once you try them, you'll never go back to store-bought pastries again. Let's get started on creating these delicious, flaky treats that are sure to become a family favorite.
Ingredients for beef and egg empanada
Golden layers and savory filling—just 12 ingredients transform into breakfast magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Ice Water 💧 | ½ cup | Chilled for flaky layers |
| Ground Beef 🥩 | 1 lb | 80/20 fat ratio preferred |
| Large Eggs 🥚 | 4 whole | Room temperature for filling |
| Yellow Onion 🧅 | 1 whole | Diced small for filling |
| Garlic Cloves 🧄 | 3 cloves | Minced for filling flavor |
| Olive Oil 🫒 | 1 tbsp | For frying empanadas |
| Salt 🧂 | 1 ½ tsp | Kosher or sea preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Paprika 🌶️ | ½ tsp | Smoked variety recommended |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The flour is non-negotiable here—King Arthur or Gold Medal make all the difference for that signature flakiness. King Arthur has a higher protein content that gives you stronger gluten development, while Gold Medal is more forgiving for beginners. The butter? Cold and cubed is key—don't let it melt before mixing. I grab Land O'Lakes unsalted butter from the grocery store's refrigerated section, but any good-quality brand works. For the beef, 80/20 fat ratio is essential—it keeps the filling juicy during cooking. If you can't find it, 85/15 works in a pinch but expect slightly drier results. The eggs should be room temperature when you scramble them for the filling—cold eggs make for rubbery results.
No yellow onion? Red or white onion works just fine—they're just milder in flavor. Short on garlic? Garlic powder at half the amount gets you close, but fresh is worth it. The smoked paprika adds that restaurant-quality depth—if you can't find it, regular paprika plus a pinch of liquid smoke does the trick. For the parsley, fresh is ideal but dried works at one-third the amount. If you're making these ahead, freeze the filled empanadas on a tray before transferring to a bag—they'll keep for 2 months and crisp up beautifully when fried from frozen. The dough can handle a 1-day fridge rest if you want to make it ahead—just bring it to room temp before rolling.
The dough stays fresh 3 days wrapped in plastic in the fridge, but make it the same day for best texture. The filling can be prepped 1 day ahead and stored in the fridge—just warm it gently before assembling. For frying, 325°F oil is your sweet spot—any hotter and they burn before cooking through. Baking option? 400°F for 18-20 minutes with a little egg wash for that golden finish. These reheat beautifully—350°F for 10 minutes in the oven or 30 seconds in the microwave (covered) for a quick bite.
Why You'll Love This Recipe
- No Fuss Dough: I swear by the butter-flour-ice-water combo—it’s my shortcut to flaky layers without kneading. Just mix, chill, roll, and fold. That’s it. The dough handles like a dream, even if my hands are sticky from the ground beef filling.
- Rich & Simple Filling: Ground beef and eggs? It’s the ultimate lazy gourmet combo. Brown the beef with garlic until it’s fragrant, then stir in beaten eggs until they set into a custardy, savory blanket. No fancy spices needed—just salt, pepper, and a pinch of love (and maybe a dash of paprika if you’re feeling bold).
- Packed Lunch Hero: These empanadas are my go-to for lunches—make a double batch, freeze half, and reheat in the oven. The crust stays crisp, the filling melts just enough, and they’re hearty enough to keep me full through meetings. My coworker even started bringing them to the office after tasting mine.
- Budget-Friendly Feast: A pound of ground beef, a few eggs, and basic pantry staples? This recipe stretches my grocery budget without sacrificing flavor. Plus, the dough uses ingredients I already have, so I’m not scrambling for specialty items. It’s the kind of meal that makes me feel like I’m feeding a crowd without breaking the bank.
Step-by-step instructions for beef and egg empanadas
Here's how to create golden, flaky empanadas that hold their savory filling perfectly every time.
Make the Flaky Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 1.5 teaspoons salt. Cut in the ½ cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This creates pockets for steam to build up during baking, which is essential for that flaky texture.
Gradually add the ½ cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—you want to preserve the gluten structure for flakiness. Once combined, turn the dough onto a lightly floured surface and knead it just 8-10 times until smooth. Wrap tightly in plastic wrap and refrigerate for 30 minutes to rest.
Prepare the Savory Filling
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the 1 whole yellow onion, diced small, and cook for 5 minutes until softened and translucent. Add the 3 cloves minced garlic and cook for 30 seconds until fragrant.
Push the onions and garlic to one side of the pan and add the 1 pound ground beef. Cook until browned, breaking it apart with a wooden spoon. Stir in the ½ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon ground black pepper, and 1.5 teaspoons salt. Cook for 3-4 minutes until the meat is fully cooked and the spices are well incorporated. Remove from heat and let cool slightly.
In a separate bowl, whisk the 4 whole large eggs at room temperature. Stir them into the beef mixture along with the ¼ cup chopped fresh parsley. This combination creates a rich, flavorful filling that holds together beautifully when wrapped in the pastry.
Roll and Assemble the Empanadas
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Cut out 4-inch circles using a round cutter or glass. You should get about 8-10 circles from the dough.
Place 1 tablespoon of filling onto the center of each dough circle. Fold the dough over the filling and press the edges together firmly to seal, using a fork to crimp the edges for extra security. Place the assembled empanadas on a parchment-lined baking sheet, leaving 1 inch of space between each one.
Bake to Golden Perfection
Bake the empanadas in the preheated oven for 18-20 minutes until they're golden brown and the filling is bubbling through the slits. The pastry should be crisp and flaky, not doughy. If the edges brown too quickly, tent the baking sheet with foil to prevent over-browning.
Let the empanadas cool for 5 minutes before serving. The filling should be hot and savory, with the pastry holding its shape perfectly. Serve warm with a side of chimichurri or sour cream for dipping—these empanadas are best enjoyed fresh from the oven!
Pro Tips For Making Beef And Egg Empanada
- Chill the Butter First: I learned this the hard way—cutting cold butter into flour at room temperature turns your dough into a greasy mess. Pop that butter in the freezer for 10 minutes before mixing, then cut it into tiny rice-sized pieces. The dough will handle rolling like a dream, and your empanadas won’t end up oily and floppy.
- Brown the Beef Properly: Skip the pre-cooked ground beef—it’s dry and tasteless. Cook the beef in a skillet over medium-high heat until it’s deeply browned, not just pink. Break it up with a spoon as it cooks, and don’t drain the fat (it adds flavor). The crusty bits make all the difference when mixed with the eggs.
- Prevent Overfilling: Stuffing empanadas too full guarantees a messy, broken crust. Weigh your filling—about 2 ounces per empanada—and press it into a flat disc before folding. This keeps the edges sealed and the shape neat. (Yes, it looks weird, but it works every time.)
- Use Room-Temp Eggs: Cold eggs from the fridge can make your filling watery and cause the dough to sweat. Let the eggs sit out for 30 minutes before mixing them with the beef—this keeps the filling cohesive and the texture just right. No one wants a soggy empanada.
Dietary considerations for this dish
Gluten-Free Adaptations
For gluten-free empanadas, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. Add ½ teaspoon xanthan gum to improve binding—this is crucial for holding the filling. Chill the dough 45 minutes extra since gluten-free doughs require more time to firm up. Use a pie crust roller for even thickness, as gluten-free doughs tear more easily. 💡
Dairy-Free Options
Swap the butter in the dough for ½ cup cold coconut oil or vegan butter like Miyoko's. For the filling, use olive oil instead of butter when cooking the onions and beef. The eggs remain dairy-free, but if you need an egg substitute, ¼ cup aquafaba (chickpea brine) works well, though texture may vary slightly. Test with a small batch first to adjust seasoning. 🥥
Lower-Carb Versions
Reduce carb content by using ½ cup almond flour mixed with 2½ cups gluten-free flour blend for the dough. For the filling, skip the onions and use ½ cup diced mushrooms instead—they add umami without many carbs. Replace the eggs with 2 extra egg whites to maintain moisture. Total carbs drop to about 8g per empanada while keeping the savory flavor intact. 🥑
Egg-Free Substitutes
Replace the eggs in the filling with ¼ cup silken tofu blended with 1 tbsp nutritional yeast for a cheesy flavor. For binding, add 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes). The texture stays moist but slightly denser. If making the dough egg-free, use 1 extra tbsp olive oil in the dough for tenderness. 🌱
Allergen-Friendly Tips
For nut allergies, stick to oat flour (certified gluten-free) instead of almond flour. Check all spices for cross-contamination—Penzeys Spices offers certified allergen-free options. When frying, use a dedicated fryer or deep pot to avoid cross-contamination with other foods. Always label your empanadas clearly if sharing with others. ✨
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
Assemble the empanadas and refrigerate them on a tray for up to 24 hours before baking. For longer storage, freeze them (unbaked) on a tray, then transfer to a bag. Bake from frozen at 400°F for 25-30 minutes—they'll crisp up beautifully. Reheat baked empanadas at 350°F for 10 minutes or microwave for 30 seconds (covered).
What's the best way to seal the edges?
Use a fork to crimp the edges—press the tines down firmly along the seam to create a decorative pattern that also seals the filling inside. For extra security, brush the edges with a little beaten egg or water before baking. This prevents leaks and gives that classic empanada look.
Can I use store-bought dough?
Yes, but for the best flaky texture, homemade dough is ideal. If using store-bought, opt for pie crust (not biscuit dough) and chill it 30 minutes before rolling. The homemade version creates those signature layers, but store-bought works in a pinch—just expect slightly less flakiness.
How do I prevent soggy empanadas?
Bake them immediately after assembling (don't refrigerate filled empanadas). Preheat your oven to 375°F and use a parchment-lined tray to prevent moisture buildup. For extra crispiness, brush with melted butter before baking. If reheating, use the oven or air fryer—microwaves make them soggy.
What's the secret to flaky layers?
The key is cold butter and minimal handling. Cut the butter into the flour until it's pea-sized, then mix just until the dough comes together. Chill the dough 30 minutes before rolling, and keep it cold while working. The cold butter creates steam pockets when baked, resulting in those signature flaky layers.