🥟 Crispy Fried Beef Empanadas – Golden, Crunchy & Delicious!

These Crispy Fried Beef Empanadas are little pockets of pure comfort food! Featuring a deliciously seasoned ground beef and potato filling wrapped in a tender homemade pastry, they’re fried until beautifully golden and crispy on the outside while remaining warm, savory, and satisfying inside.

The combination of juicy ground beef, soft potatoes, sweet onions, fresh thyme, and warm cumin creates an irresistible filling that tastes amazing in every bite.

Perfect for family dinners, parties, game days, appetizers, or a fun weekend cooking project, these homemade empanadas are guaranteed to disappear quickly!

Recipe Details

• Prep Time: 30 minutes
• Chilling Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: Approximately 1 hour 25 minutes
• Servings: 10–12 empanadas
• Difficulty: Intermediate
• Category: Appetizer, Dinner, Party Food
• Cooking Method: Deep-Frying

Ingredients

For the Beef and Potato Filling

• 10 ounces (283 g) ground beef
• 1 medium onion, finely chopped
• 1 cup (150 g) potatoes, peeled and diced into small cubes
• 1 teaspoon fresh thyme, finely chopped
• ½ teaspoon ground cumin
• 2 cloves garlic, minced
• ½ teaspoon paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 tablespoon vegetable oil
• ¼ cup (60 ml) beef broth or water
• 1 tablespoon chopped fresh parsley, optional

For the Homemade Empanada Dough

• 2½ cups (315 g) all-purpose flour
• ½ teaspoon salt
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 1 large egg
• ½ cup (120 ml) cold water, approximately
• 1 teaspoon white vinegar, optional

For Frying

• Vegetable oil, canola oil, or another neutral oil, as needed

Note: Your original ingredient list included the ground beef, onion, potatoes, thyme, and cumin. The additional filling seasonings, broth, homemade pastry ingredients, and frying oil are suggested additions to complete the recipe.

Instructions

1. Prepare the Potatoes

Peel the potatoes and cut them into small, evenly sized cubes.

Bring a small saucepan of salted water to a boil.

Add the diced potatoes and cook for approximately 4–5 minutes, just until slightly tender but not falling apart.

Drain thoroughly and set aside.

The potatoes will finish cooking in the beef filling, so avoid overcooking them at this stage.

2. Cook the Ground Beef

Heat the vegetable oil in a large skillet over medium heat.

Add the finely chopped onion and cook for approximately 3–4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef and break it apart with a wooden spoon or spatula.

Cook for approximately 6–8 minutes, stirring occasionally, until browned and fully cooked.

The ground beef should reach an internal temperature of 160°F (71°C).

Drain excess grease if necessary.

3. Season the Filling

Add the ground cumin, paprika, fresh thyme, salt, and black pepper.

Stir well to coat the beef evenly with the seasonings.

Add the partially cooked potatoes and beef broth or water.

Stir gently and allow the mixture to simmer for approximately 4–5 minutes, until the potatoes are tender and most of the liquid has evaporated.

Add the fresh parsley if desired.

Taste and adjust the seasonings.

4. Cool the Beef Filling

Remove the skillet from the heat.

Transfer the filling to a shallow bowl or plate and spread it out slightly to help it cool faster.

Allow it to cool completely before assembling the empanadas.

Important: Using hot filling can soften the pastry dough and make the empanadas difficult to seal.

5. Prepare the Empanada Dough

In a large mixing bowl, combine the flour and salt.

Add the cold cubed butter.

Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate small bowl, whisk together the egg, cold water, and vinegar if using.

Gradually pour the liquid into the flour mixture, stirring until a dough begins to form.

Add only enough water to bring everything together.

6. Knead and Rest the Dough

Transfer the dough to a lightly floured work surface.

Gently knead for approximately 2–3 minutes, just until smooth and cohesive.

Avoid overworking the dough, as this can make the pastry tough.

Shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for approximately 30 minutes.

This resting period allows the dough to relax and makes rolling much easier.

7. Roll and Cut the Dough

Remove the chilled dough from the refrigerator.

Divide it into two portions to make rolling easier.

On a lightly floured surface, roll each portion to approximately ⅛ inch (3 mm) thick.

Using a 5–6-inch round cutter or small bowl, cut out circles.

Gather any leftover dough, gently reroll it, and cut additional circles.

You should have approximately 10–12 empanada wrappers.

8. Fill the Empanadas

Place one dough circle on a clean work surface.

Spoon approximately 1½–2 tablespoons of the cooled beef and potato filling into the center.

Avoid overfilling, as too much filling can cause the empanadas to open during frying.

Lightly brush the outer edge of the dough with water.

Fold the dough in half over the filling to create a semicircle.

9. Seal the Edges

Press the edges together firmly with your fingertips.

Use the tines of a fork to crimp around the curved edge, making sure the empanada is securely sealed.

Alternatively, fold small sections of the edge inward to create a traditional braided-looking border.

Repeat with the remaining dough circles and filling.

Place the assembled empanadas on a parchment-lined tray while preparing the oil.

10. Heat the Frying Oil

Pour enough vegetable oil into a heavy-bottomed pot or deep skillet to submerge the empanadas halfway.

Heat over medium to medium-high heat until the oil reaches approximately 350°F (175°C).

Use a kitchen thermometer to monitor the temperature.

Maintaining the correct oil temperature is essential for achieving a crispy, golden exterior without making the pastry greasy.

11. Fry Until Golden and Crispy

Carefully lower 2–3 empanadas into the hot oil, depending on the size of your pot.

Avoid overcrowding, as adding too many at once will lower the oil temperature.

Fry for approximately 2–3 minutes per side, turning carefully, until the pastry becomes golden brown and crispy.

Transfer the cooked empanadas to a wire rack or paper towel-lined plate to drain excess oil.

Allow the oil to return to approximately 350°F (175°C) before frying the next batch.

12. Serve and Enjoy!

Arrange the freshly fried empanadas on a serving platter.

Garnish with fresh parsley or cilantro if desired.

Serve hot with salsa, garlic dipping sauce, sour cream, or your favorite spicy sauce.

Enjoy the delicious combination of crispy pastry and flavorful beef filling!

Expert Tips for Perfect Crispy Beef Empanadas

• Dice the potatoes small: Smaller cubes cook faster and distribute more evenly throughout the filling.
• Don’t overcook the potatoes: They should be slightly tender before being added to the beef mixture.
• Remove excess moisture: A wet filling can make the pastry soggy and difficult to seal.
• Cool the filling completely: This is essential for preventing the dough from becoming soft.
• Keep the dough cold: Cold butter helps create a tender, flaky pastry.
• Don’t overfill: A smaller amount of filling makes the empanadas easier to close securely.
• Seal the edges firmly: Any openings can allow the filling to escape during frying.
• Maintain the oil temperature: Aim for approximately 350°F (175°C) throughout frying.
• Fry in small batches: This helps the empanadas brown evenly and stay crispy.
• Drain on a wire rack: Air circulation underneath helps prevent the bottoms from becoming soggy.
• Serve fresh: Fried empanadas are at their crispiest shortly after cooking.

Delicious Variations

Cheesy Beef Empanadas: Add ½ cup shredded cheddar or Monterey Jack cheese to the cooled filling for a delicious cheesy center.

Spicy Beef Empanadas: Add chopped jalapeños, cayenne pepper, or red pepper flakes for a little extra heat.

Beef and Olive Empanadas: Mix in ¼ cup chopped green olives for a savory, slightly tangy flavor.

Mexican-Style Empanadas: Add chili powder, oregano, and a little chopped cilantro to the ground beef filling.

Beef and Corn Empanadas: Fold ½ cup sweet corn kernels into the filling for additional sweetness and texture.

Beef and Cheese Empanadas: Add mozzarella cheese and a little paprika for a rich, stretchy cheese filling.

Chicken Empanadas: Replace the ground beef with cooked shredded chicken and use chicken broth for a delicious alternative.

Vegetarian Potato Empanadas: Replace the beef with black beans, corn, peppers, and additional diced potatoes.

What to Serve with Crispy Fried Beef Empanadas

These delicious empanadas pair wonderfully with:

• Fresh tomato salsa
• Creamy garlic sauce
• Sour cream
• Guacamole
• Pico de gallo
• Spicy ranch dressing
• Fresh cabbage slaw
• Mexican rice
• Black beans
• A fresh garden salad
• Cilantro lime rice

For a beautiful appetizer platter, arrange the empanadas alongside small bowls of salsa, guacamole, and creamy dipping sauce.

Make-Ahead and Storage Instructions

Make Ahead: Prepare the beef filling up to 2 days ahead and store it in an airtight container in the refrigerator. You can also prepare the dough a day ahead and keep it tightly wrapped in the refrigerator.

Refrigerator: Store leftover cooked empanadas in an airtight container for up to 3–4 days at 40°F (4°C) or below.

Freezing Uncooked Empanadas: Arrange the assembled, uncooked empanadas in a single layer on a parchment-lined tray. Freeze until firm, then transfer to a freezer-safe bag or container for up to 2 months for best quality. Fry from frozen over moderately hot oil, allowing extra cooking time and checking that the centers are heated through.

Freezing Cooked Empanadas: Allow completely cooled empanadas to cool, then freeze in an airtight container for up to 2 months.

Reheating: Reheat refrigerated or frozen cooked empanadas in an oven or air fryer at 350°F (175°C) until hot and crispy.

Food Safety: Refrigerate cooked empanadas within 2 hours of preparation. Reheat leftovers to 165°F (74°C) before serving.

Frequently Asked Questions

Can I use store-bought empanada wrappers?

Absolutely! Store-bought empanada discs are a convenient alternative to homemade dough. Simply thaw according to the package instructions, add the cooled filling, seal, and fry until golden.

Why are my empanadas opening during frying?

This usually happens when the dough edges aren’t sealed properly, the filling is too moist, or the empanadas are overfilled. Remove excess moisture, use smaller portions of filling, and press the edges firmly together.

Can I bake these empanadas instead of frying them?

Yes! Arrange the assembled empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg and bake at 400°F (200°C) for approximately 20–25 minutes, or until golden brown.

Why is my empanada dough tough?

Overworking the dough or adding too much flour can make the pastry tough. Mix just until the dough comes together, knead briefly, and allow it to rest in the refrigerator.

Can I prepare the filling without potatoes?

Definitely! Simply omit the potatoes and increase the ground beef slightly or add vegetables such as bell peppers, corn, or carrots.

Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken can be substituted. Cook the meat thoroughly to an internal temperature of 165°F (74°C) and season generously.

What is the best oil for frying empanadas?

Neutral oils with relatively high smoke points, such as canola, vegetable, or sunflower oil, work well.

How do I keep empanadas crispy after frying?

Place them on a wire rack rather than stacking them. Avoid covering them while they’re hot because trapped steam can soften the pastry.

Can I make mini empanadas for a party?

Absolutely! Cut smaller dough circles, use approximately 1 tablespoon of filling per empanada, and reduce the frying time slightly. Watch carefully until they are golden and fully heated.

Approximate Nutrition Information

Per empanada, assuming 12 empanadas and the suggested homemade dough and filling:

• Calories: 285 kcal
• Carbohydrates: 30 g
• Protein: 9 g
• Fat: 14 g
• Saturated Fat: 5 g
• Sugar: 2 g
• Fiber: 2 g
• Sodium: 230 mg

Nutrition values are estimates and will vary depending on the ground beef fat percentage, dough thickness, frying oil absorption, and final number of empanadas.

Crispy, Golden & Filled with Homemade Goodness! 🥟

These Crispy Fried Beef Empanadas are the perfect combination of crunchy homemade pastry and savory, flavorful filling. The seasoned ground beef, tender potatoes, sweet onions, and fragrant thyme create a delicious filling that makes every bite satisfying.

They’re easy to customize, wonderful for sharing, and perfect for everything from family dinners to holiday parties and casual gatherings.

Prepare a batch, fry until beautifully golden, and serve with your favorite dipping sauces. Once everyone tastes these homemade empanadas, they’ll definitely ask you to make them again!