Mexican Beef Empanadas

Mexican Beef Empanadas are the kind of warm, golden little pastries that make a kitchen feel full of comfort before the first bite is even taken. Each empanada wraps a savory ground beef filling inside a flaky dough pocket, then bakes until crisp, golden brown, and ready for dipping.

I love food that feels handheld and homemade. There is something special about picking up a warm empanada, seeing the crimped edge, and knowing there is seasoned beef tucked inside.

These empanadas carry the kind of flavor that belongs at a family table. Ground beef cooks with onion, garlic, cumin, chili powder, paprika, oregano, tomato sauce or salsa, and beef broth until the filling becomes rich, savory, and just moist enough.

The dough can be store-bought empanada discs or refrigerated pie dough, which keeps the recipe simple and approachable. A beaten egg brushed over the tops gives the pastries that beautiful golden finish while they bake.

They work for so many moments. Serve them as a Friday night snack, a game day appetizer, a festive party bite, or a cozy dinner when everyone wants something warm and satisfying.

Why You’ll Love These Mexican Beef Empanadas

These empanadas have a quick prep time. You can prepare them in about 15 minutes, making them practical for busy weeknights.

They use minimal ingredients. Ground beef, oil, onion, garlic, seasonings, tomato sauce or salsa, beef broth, dough, and egg come together into a flavorful meal.

They are family-friendly. Kids and adults both love crispy dough pockets filled with savory beef.

They are freezer-friendly. You can make a double batch and freeze some for quick snacks or meals later.

They are easy to customize. Add vegetables, cheese, spice, or a different protein to make them fit your table.

They are perfect for many occasions. These empanadas shine at casual gatherings, game nights, festive celebrations, and cozy family meals.

Recipe Details

These Mexican Beef Empanadas bake in a hot oven according to the empanada disc package instructions. This usually means about 400°F (200°C).

The filling starts in a skillet over medium heat. The onion and garlic cook in 1 tablespoon oil until soft and fragrant, about 2–3 minutes.

The ground beef is cooked until browned, about 5–7 minutes. The cumin, chili powder, paprika, oregano, salt, and black pepper are added as the beef cooks.

Tomato sauce or salsa and beef broth are stirred into the browned beef. The mixture simmers for a few minutes until combined and slightly thickened.

The filling may look a bit runny while warm. It firms up once it cools, making it easier to spoon into the dough.

The empanadas bake on a parchment-lined baking sheet. They bake for about 20 minutes, or until golden brown and crispy.

Ingredients

Beef Filling

1 lb ground beef

1 tablespoon oil

½ small onion, finely diced

2 cloves garlic, minced

2 tablespoons tomato sauce or salsa

¼ cup beef broth

Seasonings

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon paprika

¼ teaspoon oregano

Salt and black pepper, to taste

Dough and Egg Wash

1 package empanada discs or refrigerated pie dough

1 egg, beaten

Ingredient Notes

Ground beef gives the empanadas their hearty, savory filling. Lean ground beef is preferred for less grease.

Oil helps soften the onion and garlic before the beef is added. Any neutral oil, such as vegetable or canola oil, works.

Finely diced onion adds flavor and texture to the filling. Yellow or white onion both add great flavor.

Garlic gives the beef mixture a warm savory base. Fresh minced garlic is best, but jarred garlic can work in a pinch.

Cumin brings a warm, earthy flavor. Chili powder adds spice and depth, and the amount can be adjusted based on preference.

Paprika adds color and flavor. Smoked paprika can give the filling a deeper taste.

Oregano adds an herbal note. Dried oregano is fine, while fresh oregano can be used if available.

Tomato sauce or salsa gives the filling moisture and flavor. Beef broth helps the mixture come together and stay savory.

Empanada discs or refrigerated pie dough make the process convenient. Store-bought dough is a real lifesaver when time is short.

The beaten egg creates the egg wash. It gives the baked empanadas a lovely golden color.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Ground Turkey Empanadas

Swap the ground beef for ground turkey. This creates a lighter option.

The same seasonings, tomato sauce or salsa, and beef broth can still bring warmth and flavor. Cook the filling until it is fully done and slightly thickened.

Ground Chicken Empanadas

Ground chicken can be used instead of beef. It gives the filling a lighter flavor.

Season it well with cumin, chili powder, paprika, oregano, salt, and black pepper. The tomato sauce or salsa helps keep the filling moist.

Plant-Based Empanadas

Use plant-based meat instead of ground beef. This creates a meatless direction while keeping the empanada format.

Cook the filling with onion, garlic, spices, tomato sauce or salsa, and broth-style moisture as needed. The texture and flavor will vary depending on the substitute.

Bell Pepper Beef Empanadas

Add chopped bell peppers to the beef mixture. They bring sweetness, color, and texture.

Cook them with the onion and garlic or stir them into the filling as it simmers. This gives the empanadas a fun twist.

Corn Beef Empanadas

Add corn to the beef mixture. Corn gives the filling a little sweetness and extra texture.

It pairs well with chili powder, cumin, paprika, and salsa. This variation is great for a more colorful filling.

Cheesy Beef Empanadas

Add shredded cheddar or queso fresco to the filling. Cheese gives the empanadas a creamy texture.

Let the filling cool slightly before adding cheese if you want it to stay more distinct. The cheese will soften as the empanadas bake.

Black Bean Empanadas

Replace the beef with black beans for a vegetarian version. Black beans make the filling hearty.

They work well with onion, garlic, cumin, chili powder, paprika, oregano, tomato sauce or salsa, and a little broth. The result is satisfying without meat.

Lentil Empanadas

Use lentils instead of beef for another vegetarian option. Lentils create a hearty filling.

The spices help give them warmth and depth. This variation works well for a cozy meatless meal.

Spicy Jalapeño Empanadas

Add diced jalapeños to the filling for a kick of heat. This makes the empanadas bolder.

Cayenne pepper can also be added if you want more spice. Adjust carefully based on your taste.

Taco-Seasoned Empanadas

Experiment with taco seasoning instead of the individual spices. This gives the filling a different flavor direction.

Use this when you want an easy seasoning shortcut. The taste will depend on the seasoning blend.

Curry-Spiced Empanadas

Try curry powder for a unique flavor. This changes the filling into something warmer and more unexpected.

The empanada shape stays the same. The spice profile becomes completely different.

Why These Mexican Beef Empanadas Work

These empanadas work because the filling is savory, moist, and well-seasoned without being complicated. The beef is browned with onion and garlic, then simmered with spices, tomato sauce or salsa, and beef broth.

The onion and garlic create the base flavor. Cooking them first helps soften their sharpness and makes the filling smell warm and inviting.

The spices are added while the beef cooks. This helps the cumin, chili powder, paprika, oregano, salt, and pepper coat the meat evenly.

The tomato sauce or salsa adds moisture. It keeps the filling from tasting dry inside the pastry.

The beef broth adds savory depth. It helps bring everything together as the filling simmers.

The egg wash gives the finished empanadas their golden look. That shiny, browned crust makes them feel special even when the process is simple.

Directions

Step 1: Preheat the Oven

Preheat your oven according to the instructions on your empanada disc package. This usually means setting it to about 400°F (200°C).

A hot oven is important for getting a golden-brown crust. The pastry needs enough heat to bake crisp instead of turning pale.

Let the oven fully preheat before the empanadas go in. While it heats, you can prepare the filling and assemble the pastries.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

Set the lined baking sheet near your assembly area. Once each empanada is filled and sealed, it can go straight onto the pan.

Parchment is especially helpful because the filling can sometimes leak a little. It keeps the empanadas easier to lift after baking.

Step 3: Heat the Oil

Place a skillet over medium heat. Add 1 tablespoon oil and let it warm.

Use a neutral oil like vegetable or canola oil. It should heat without adding a strong flavor.

Give the oil a minute or two to warm. It should be hot enough that the onion begins to sizzle when added.

Step 4: Cook the Onion and Garlic

Add ½ small finely diced onion and 2 cloves minced garlic to the skillet. Stir them into the warm oil.

Cook for about 2–3 minutes, until the onion and garlic are soft and fragrant. This is where the filling begins to build flavor.

Do not let the garlic burn. Stir often and keep the heat at medium.

Step 5: Add the Ground Beef

Add 1 lb ground beef to the skillet. Break it up with a spatula as it cooks.

Spread the beef through the onion and garlic. This helps everything cook together evenly.

Cook until the beef is browned all over. This should take about 5–7 minutes.

Step 6: Season the Beef

As the beef cooks, add ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon paprika, ¼ teaspoon oregano, salt, and black pepper to taste. Stir well.

The spices should coat the meat evenly. This gives the filling warm, savory flavor in every bite.

If using smoked paprika, this is where it brings depth. Keep stirring so the spices do not sit in one spot.

Step 7: Brown the Beef Completely

Continue cooking until no raw-looking beef remains. The meat should be evenly browned.

Break up any large pieces with the spatula. Smaller crumbles fill the empanadas more easily.

If there is excess grease, lean ground beef will help reduce it. The filling should be moist but not oily.

Step 8: Add Tomato Sauce or Salsa

Stir in 2 tablespoons tomato sauce or salsa. This adds moisture and flavor.

Tomato sauce gives a smoother flavor, while salsa brings more texture. Either option works.

Stir until the tomato sauce or salsa coats the beef. The filling should start to look richer.

Step 9: Add Beef Broth

Pour in ¼ cup beef broth. Low-sodium broth is a good choice if you want more control over salt.

The broth helps the filling come together. It also adds savory depth.

Stir well so the broth mixes with the beef, spices, onion, garlic, and tomato sauce or salsa. The filling should look moist.

Step 10: Simmer the Filling

Let the filling simmer for a few minutes. This helps the flavors blend and the mixture thicken slightly.

Do not worry if it looks a bit runny at first. It will firm up as it cools.

Stir occasionally while it simmers. You want the mixture combined, not dry.

Step 11: Cool the Filling Slightly

Remove the skillet from the heat and let the beef filling cool slightly. Warm filling is easier to handle once it thickens.

Cooling also helps prevent the dough from becoming too soft during assembly. This makes sealing easier.

Do not rush this step if the filling looks loose. A few minutes of cooling can make a big difference.

Step 12: Set Up the Dough

On a clean surface, lay out the empanada discs or refrigerated pie dough. If using pie dough, prepare it in disc shapes as needed.

Keep the dough cool but flexible. It should be easy to fold without cracking.

Have the beef filling, beaten egg, and baking sheet nearby. Assembly is easier when everything is within reach.

Step 13: Add Filling to the Center

Place a generous spoonful of beef filling in the center of one empanada disc. Do not overfill it.

Too much filling can make the empanada hard to seal. It can also leak during baking.

Leave enough border around the edge so the dough can close neatly. A little restraint here makes the final empanadas cleaner.

Step 14: Fold the Dough

Fold the disc in half over the filling. This creates a little pocket.

Press the edges together gently. Try to push out large air pockets without squeezing out the filling.

The empanada should look like a half-moon. Make sure the filling stays tucked inside.

Step 15: Seal the Edges

Seal the edges with your fingers or the tines of a fork. A fork creates a cute crimped edge.

Press firmly enough to close the dough. This helps prevent the filling from spilling out.

Repeat with the remaining dough and filling. Place each sealed empanada onto the parchment-lined baking sheet.

Step 16: Brush With Egg Wash

Brush the tops of the empanadas with the beaten egg. Use a light, even coating.

The egg wash gives the empanadas a lovely golden color as they bake. It makes them look polished and appetizing.

Do not let too much egg pool around the edges. A thin layer is enough.

Step 17: Bake the Empanadas

Place the baking sheet in the preheated oven. Bake for about 20 minutes.

The empanadas are done when they are golden brown and crispy. Keep an eye on them because ovens can vary.

If using package instructions for your empanada discs, follow those timing cues as well. The crust should look fully baked.

Step 18: Cool Briefly Before Serving

Remove the empanadas from the oven. Let them cool briefly on the baking sheet.

The filling will be very hot right away. A short rest makes them easier and safer to eat.

The crust will also settle slightly. Serve while warm for the best texture.

Step 19: Serve With Dips

Serve the empanadas warm with salsa or your favorite dipping sauce. They are great as an appetizer, snack, or meal.

Sour cream or guacamole can also be offered for a creamy touch. These pair well with the savory beef filling.

Arrange them on a platter for sharing. They are the kind of food people naturally reach for.

Step 20: Store or Freeze Extras

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

For longer storage, freeze empanadas in a single layer on a baking sheet. Once solid, transfer them to a freezer bag for up to 3 months.

If freezing before baking, bake from frozen when ready. There is no need to thaw, but add a few extra minutes to the baking time.

Homemade Empanada Dough Option

If you want to make empanada dough from scratch, combine 2 cups all-purpose flour with ½ teaspoon salt and ½ cup cold butter. Mix until crumbly.

Gradually add ⅓ cup cold water until the dough comes together. Chill for about 30 minutes before rolling out.

After chilling, roll out the dough and cut it into discs. This homemade dough gives the empanadas a delightful, flaky texture.

Store-bought empanada discs or refrigerated pie dough are still excellent for convenience. Use whichever option fits your time and kitchen mood.

Serving Ideas

Serve Mexican Beef Empanadas warm. The crust should be golden and crisp, and the filling should be savory and hot.

Pair them with salsa for a simple dipping sauce. The freshness and acidity balance the rich beef.

Sour cream makes a creamy side. Guacamole adds richness and makes the plate feel more complete.

These empanadas also work as a snack for game day. They are easy to pick up, easy to share, and satisfying in just a few bites.

Serve them as an appetizer for gatherings. Arrange them on a platter with dipping sauces in small bowls.

They can also be part of a casual dinner. Add a simple side and let everyone grab their own golden pastry pocket.

Storage

Store leftover empanadas in an airtight container in the refrigerator. They will keep for up to 3 days.

Let them cool before storing. This helps prevent steam from making the crust too soft.

If possible, store them in a single layer. This helps protect the pastry.

The crust may soften in the refrigerator. Reheating in the oven helps bring back a better texture.

Reheating

Reheat empanadas in the oven for the best texture. This helps the crust become crisp again.

The microwave can warm them quickly, but the pastry may not stay as crisp. Use the oven when texture matters.

Heat until the filling is warmed through. Let them rest briefly before eating because the inside can become hot.

Serve reheated empanadas with fresh salsa, sour cream, guacamole, or your favorite dipping sauce. This makes leftovers feel lively again.

Freezing

Mexican Beef Empanadas freeze well. For unbaked empanadas, place them on a baking sheet and freeze until solid.

Once frozen, transfer them to a freezer bag. They can be stored for up to 3 months.

When ready to bake, there is no need to thaw. Just add a few extra minutes to the baking time.

Cooked empanadas can also be frozen if needed. Reheat them in the oven for the best crust.

Make-Ahead

These empanadas are great for making ahead. You can prepare the beef filling early and let it cool before assembling.

You can also assemble the empanadas and freeze them before baking. This gives you quick snacks or meals later.

For gatherings, assemble them ahead and bake close to serving time. Warm empanadas always taste best.

Make-ahead empanadas are especially helpful for busy nights. They give you homemade comfort with less last-minute work.

Helpful Notes for Best Results

Do not overfill the dough. Too much filling can make the empanadas leak.

Let the filling cool slightly before assembling. This helps it thicken and makes the dough easier to seal.

Use a fork to crimp the edges if you want a neat finish. It also helps seal the pastry.

Brush with beaten egg for the best golden color. The egg wash makes the baked empanadas look beautiful.

Store-bought empanada discs or pie dough save time. They make the recipe much easier on busy days.

For extra heat, add diced jalapeños or cayenne pepper to the filling. Adjust based on your spice preference.

For allergy-friendly needs, use gluten-free dough and make sure your spices are gluten-free. Check labels carefully.

Add shredded cheese or sautéed vegetables for extra flavor and texture. This makes the filling more customizable.

Variations

Ground Turkey Empanadas

Use ground turkey instead of ground beef. This creates a lighter filling.

Season it with the same spices. Add tomato sauce or salsa and broth to keep it moist.

Ground Chicken Empanadas

Ground chicken can replace ground beef. It gives the empanadas a milder flavor.

Use the same method. Cook until browned and seasoned before filling the dough.

Plant-Based Empanadas

Use plant-based meat as a substitute for beef. This creates a meatless version.

The flavor and texture depend on the substitute used. Keep the same seasoning approach.

Bell Pepper Beef Empanadas

Add chopped bell peppers to the beef mixture. They bring color and a mild sweet flavor.

Cook them with the onion and garlic if you want them softer. Stir them in before filling.

Corn Beef Empanadas

Add corn to the beef filling. It gives sweetness and texture.

Corn works well with chili powder, cumin, paprika, and salsa. It makes the filling more colorful.

Cheddar Beef Empanadas

Add shredded cheddar to the filling. It creates a creamy texture.

The cheese melts as the empanadas bake. Let the filling cool slightly before adding it if desired.

Queso Fresco Empanadas

Use queso fresco for a different cheese option. It adds a creamy, slightly different flavor.

This variation works well for gatherings. The cheese gives the filling extra richness.

Black Bean Empanadas

Replace beef with black beans for a vegetarian version. Black beans are hearty and flavorful.

Season them with the same spices. Add moisture with tomato sauce or salsa and broth as needed.

Lentil Empanadas

Use lentils instead of ground beef. This creates another vegetarian filling.

Lentils hold spices well. They make the empanadas filling and comforting.

Mushroom Veggie Empanadas

Use a mix of sautéed mushrooms and vegetables for a hearty vegetarian filling. This gives the empanadas texture and flavor.

Season the mixture well. It should be moist but not too wet before filling the dough.

Jalapeño Beef Empanadas

Add diced jalapeños to the filling. This gives the empanadas heat.

Use more or less depending on your spice tolerance. They pair well with salsa and sour cream.

Curry Beef Empanadas

Use curry powder for a unique flavor. This changes the filling into something warmer and more unexpected.

Keep the same pastry method. The final taste will be different from the classic version.

Troubleshooting

Why Are My Empanadas Leaking?

They may be overfilled or not sealed well enough. Use a moderate amount of filling and press the edges firmly.

Crimping with a fork helps seal the dough. Make sure no filling sits directly on the edge.

Why Is My Filling Too Runny?

The filling may need to simmer longer or cool before assembly. Let it thicken slightly in the skillet.

It will also firm up as it cools. Do not fill the dough while the mixture is too loose.

Why Is My Crust Pale?

The empanadas may need more baking time, or the egg wash may have been skipped. Brush the tops with beaten egg.

Bake until golden brown and crispy. Keep an eye on them because ovens vary.

Why Is My Dough Tearing?

The dough may be too cold, too dry, or overfilled. Let it become flexible enough to fold.

Do not stretch it too aggressively. Use less filling if needed.

Why Are My Empanadas Greasy?

The ground beef may have had too much fat. Lean beef helps reduce grease.

If needed, remove excess grease before adding tomato sauce or salsa and broth. The filling should be moist, not oily.

Frequently Asked Questions

Can I Freeze Mexican Beef Empanadas?

Yes, you can freeze these empanadas. Once they are assembled but before baking, place them on a baking sheet and freeze until solid.

Then transfer them to a freezer bag. They can be stored for up to 3 months.

Do I Need to Thaw Frozen Empanadas Before Baking?

No, there is no need to thaw them before baking. Bake from frozen when ready.

Just add a few extra minutes to the baking time. Bake until golden brown and crispy.

What Can I Use Instead of Ground Beef?

Ground turkey or ground chicken works well as a leaner alternative. Plant-based meat can also be used.

For vegetarian options, use black beans, lentils, or a mix of sautéed mushrooms and vegetables. Each gives a different texture and flavor.

How Do I Make Empanada Dough From Scratch?

Combine 2 cups all-purpose flour with ½ teaspoon salt and ½ cup cold butter, mixing until crumbly. Gradually add ⅓ cup cold water until it comes together.

Chill the dough for about 30 minutes before rolling out and cutting into discs. This gives the empanadas a flaky homemade texture.

Can I Add Cheese?

Yes, shredded cheddar or queso fresco can be added to the filling. Cheese gives the empanadas a creamy texture.

Do not add so much that the filling becomes hard to seal. Keep the dough edges clear.

How Should I Reheat Leftovers?

Reheat leftovers in the oven for the best texture. This helps the crust crisp again.

Heat until warmed through. Serve with salsa, sour cream, guacamole, or a favorite dipping sauce.

Can I Make These Gluten-Free?

Yes, use gluten-free dough. Also make sure your spices are gluten-free.

Check labels carefully if serving someone with gluten-free needs. This helps keep the empanadas allergy-friendly.

Why This Recipe Works So Well

Mexican Beef Empanadas work because they combine a flavorful filling with a crisp, golden pastry shell. The contrast between flaky dough and warm beef filling makes every bite satisfying.

The onion and garlic build the base. Cooking them first makes the filling more fragrant and savory.

The spice blend keeps the beef lively. Cumin, chili powder, paprika, oregano, salt, and black pepper give warmth and depth.

The tomato sauce or salsa and beef broth keep the filling moist. They prevent the beef from tasting dry inside the pastry.

The dough makes the filling easy to hold and share. Empanada discs or refrigerated pie dough keep the process simple.

The egg wash gives the final pastry a golden finish. It makes the empanadas look as good as they taste.

Final Thoughts

Mexican Beef Empanadas are warm, golden, savory little pockets that bring comfort to any table. They are simple enough for a weeknight snack but special enough for game day, gatherings, celebrations, and family meals.

I love how each step feels hands-on and homey. Browning the beef, stirring in spices, folding dough around the filling, crimping the edges, and brushing on egg wash all turn basic ingredients into something memorable.

Serve them warm with salsa, sour cream, guacamole, or your favorite dipping sauce, and do not be afraid to make them your own with cheese, vegetables, spice, or a different protein. However you fill them, these empanadas bring flaky, savory comfort in every bite.

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Mexican Beef Empanadas

These Mexican Beef Empanadas are savory, golden, and filled with seasoned ground beef, onion, garlic, warm spices, tomato sauce or salsa, and beef broth. Wrapped in empanada discs or refrigerated pie dough, they make a flavorful appetizer, snack, or party bite that is best served warm with salsa or dipping sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Appetizer, Snack
• Cuisine: Mexican
• Servings: 4 empanadas
• Calories: 250 kcal

Equipment

• Skillet
• oven

Ingredients

Filling

• ¼ cup beef broth
• 2 tablespoons tomato sauce or salsa
• 2 cloves garlic, minced
• ½ small onion, finely diced
• 1 tablespoon oil
• 1 lb ground beef
• ¼ teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon cumin
• to taste Salt and black pepper

Dough

• 1 egg beaten, for egg wash
• 1 package empanada discs or refrigerated pie dough

Instructions

Step 1: Soften the Onion and Garlic

In a skillet, heat the oil over medium heat. Add the finely diced onion and minced garlic, then cook until soft.

Step 2: Cook the Seasoned Beef

Add the ground beef, cumin, chili powder, paprika, oregano, salt, and black pepper. Cook until the beef is browned.

Step 3: Add the Sauce and Broth

Stir in the tomato sauce or salsa and beef broth. Simmer for a few minutes until the filling is combined.

Step 4: Prepare the Oven

Preheat your oven according to the dough package instructions.

Step 5: Fill the Empanadas

Fill each empanada disc with the beef mixture.

Step 6: Fold and Seal

Fold each empanada over the filling and seal the edges.

Step 7: Brush with Egg Wash

Brush the tops with the beaten egg.

Step 8: Bake Until Golden

Bake according to the time from the dough package instructions, since the provided recipe does not include a specific baking time. Bake until golden brown.

Notes

Serve warm with salsa or dipping sauce.

You can add cheese or vegetables to the filling for variety.

Serving Suggestions

• Serve warm with salsa or your favorite dipping sauce.
• Add to an appetizer platter for parties or game-day snacks.
• Pair with rice, beans, or a simple salad for a fuller meal.
• Serve with sour cream or guacamole on the side if desired.
• Enjoy as a handheld snack while the crust is still warm and golden.

Storage

How to Store

Let the empanadas cool, then place leftovers in an airtight container. Refrigerate until ready to reheat.

How to Reheat

Reheat until warmed through and the outside is crisp again. An oven or air fryer works best for restoring the crust texture.

Best Texture Tip

Serve the empanadas warm after baking so the crust stays crisp and the beef filling tastes fresh and savory.