Kosher Beef Empanadas with Savory Herbs and Spices

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I’ll be honest, when I first heard about empanadas, I thought they’d be impossible to make kosher. The traditional versions are loaded with cheese alongside the meat, which obviously doesn’t work for those of us keeping kosher. But I wasn’t about to give up on these golden, flaky pockets of goodness. After months of experimenting, I’ve created a version that’s completely kosher and absolutely delicious.

The Challenge of Making Kosher Empanadas

Empanadas originated in Spain and traveled throughout Latin America, with each region developing its own signature style. The Argentine versions tend to be larger with a thicker dough, while Colombian empanadas are smaller and often made with corn masa. My kosher version borrows from the Argentine tradition but uses a tender, buttery dough that gets incredibly crispy when baked. The filling combines ground beef with onions, garlic, and a blend of spices that includes cumin, paprika, and a touch of cinnamon for warmth.

The secret to great empanadas lies in getting the moisture content just right in your filling. Too wet and your dough becomes soggy. Too dry and the empanadas taste bland. I cook the beef mixture until most of the liquid has evaporated, then let it cool completely before assembling. This prevents the dough from getting soggy and makes the empanadas much easier to seal. I also add hard-boiled eggs and green olives to the filling, which gives it that authentic South American flavor without any dairy.

Perfecting the Beef Filling Without Dairy

These empanadas work perfectly for Shabbat lunch or as party appetizers. I usually make a double batch and freeze half for later. They reheat beautifully in a 350°F oven for about 10 minutes. Serve them with chimichurri sauce or a simple tomato salsa for dipping.

Kosher Beef Empanadas with Savory Herbs and Spices - Latin American recipe
I'll be honest, when I first heard about empanadas, I thought they'd be impossible to make kosher. The traditional versions are loaded with cheese alongside the meat, which obviously doesn't work for those of us keeping kosher. But I wasn't about to give up on these golden, flaky pockets of goodness. After months of experimenting, I've created a version that's completely kosher and absolutely delicious. Empanadas originated in Spain and traveled throughout Latin America, with each region developing its own signature style. The Argentine versions tend to be larger with a thicker dough, while Colombian empanadas are smaller and often made with corn masa. My kosher version borrows from the Argentine tradition but uses a tender, buttery dough that gets incredibly crispy when baked. The filling combines ground beef with onions, garlic, and a blend of spices that includes cumin, paprika, and a touch of cinnamon for warmth. The secret to great empanadas lies in getting the moisture content just right in your filling. Too wet and your dough becomes soggy. Too dry and the empanadas taste bland. I cook the beef mixture until most of the liquid has evaporated, then let it cool completely before assembling. This prevents the dough from getting soggy and makes the empanadas much easier to seal. I also add hard-boiled eggs and green olives to the filling, which gives it that authentic South American flavor without any dairy. These empanadas work perfectly for Shabbat lunch or as party appetizers. I usually make a double batch and freeze half for later. They reheat beautifully in a 350°F oven for about 10 minutes. Serve them with chimichurri sauce or a simple tomato salsa for dipping.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 empanadas
Course: Appetizer
Cuisine: Latin American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 8 tablespoons margarine or vegetable shortening cold, cubed
  • 2 large eggs
  • 6 tablespoons cold water approximately
For the Filling
  • 1 pound ground beef 80/20 blend
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 hard-boiled eggs chopped
  • 1/4 cup green olives chopped
  • 2 tablespoons tomato paste
  • 1/4 cup beef broth
For Assembly
  • 1 large egg beaten for egg wash

Method
 

Make the Dough
  1. In a large bowl, whisk together flour and salt. Add cold margarine pieces and work into the flour with your fingertips or a pastry cutter until mixture resembles coarse crumbs with some larger pieces.
  2. Beat the 2 eggs and add to the flour mixture along with 4 tablespoons of cold water. Mix until dough just comes together, adding more water 1 tablespoon at a time if needed.
  3. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
  1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
  2. Add diced onion to the beef and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in cumin, paprika, cinnamon, salt, and pepper. Add tomato paste and cook for 1 minute, stirring constantly.
  4. Pour in beef broth and simmer until most liquid has evaporated, about 8-10 minutes. Remove from heat and let cool completely.
  5. Once cooled, stir in chopped hard-boiled eggs and olives. Taste and adjust seasoning as needed.
Assemble and Bake
  1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into 5-inch circles using a bowl or large cookie cutter.
  3. Place 2-3 tablespoons of filling in the center of each circle. Brush edges with water, fold dough over to create a half-moon shape, and press edges firmly to seal.
  4. Use a fork to crimp the sealed edges for extra security. Place empanadas on prepared baking sheets.
  5. Brush tops with beaten egg and cut small slits in the top of each empanada for steam vents.
  6. Bake for 20-25 minutes until golden brown and crispy. Let cool for 5 minutes before serving.

Notes

Empanadas can be assembled and frozen unbaked for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time. For a spicier version, add 1/4 teaspoon cayenne pepper to the filling. The dough can be made up to 2 days ahead and refrigerated.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 15g 30%
*Percent Daily Values are based on a 2,000 calorie diet.
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