Perfect Kosher Beef Empanadas With Golden Flaky Crust

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Growing up, I thought empanadas were just something you bought from the corner deli. But after learning to make them from scratch, I realized I’d been missing out on one of the most satisfying cooking projects you can tackle in your kitchen. These kosher beef empanadas have become my go-to when I want something that looks impressive but doesn’t require fancy techniques.

The filling is where these really shine. I brown ground beef with onions, then add cumin, paprika, and a touch of tomato paste for depth. Hard-boiled eggs get chopped and folded in at the end, which might sound odd but trust me on this one. They add richness without making the filling too wet. The key is letting everything cool completely before assembling, otherwise your dough will get soggy.

Building Flavor in Your Beef Empanada Filling

For the crust, I stick with a simple pastry dough made with vegetable shortening instead of butter to keep things kosher with the meat filling. The trick is keeping everything cold and not overworking the dough. I roll each circle thin enough that you can almost see through it, but not so thin that it tears when you’re sealing the edges. A fork works perfectly for crimping, and it gives that classic empanada look.

The Secret to Flaky Kosher Empanada Dough

These freeze beautifully before baking, which makes them perfect for entertaining or meal prep. I often make a double batch and freeze half for busy weeknights. They’re great alongside a simple salad or some roasted vegetables. The kids love them in lunch boxes too, and they reheat well in the toaster oven.

Perfect Kosher Beef Empanadas With Golden Flaky Crust - Latin American recipe
Growing up, I thought empanadas were just something you bought from the corner deli. But after learning to make them from scratch, I realized I'd been missing out on one of the most satisfying cooking projects you can tackle in your kitchen. These kosher beef empanadas have become my go-to when I want something that looks impressive but doesn't require fancy techniques. The filling is where these really shine. I brown ground beef with onions, then add cumin, paprika, and a touch of tomato paste for depth. Hard-boiled eggs get chopped and folded in at the end, which might sound odd but trust me on this one. They add richness without making the filling too wet. The key is letting everything cool completely before assembling, otherwise your dough will get soggy. For the crust, I stick with a simple pastry dough made with vegetable shortening instead of butter to keep things kosher with the meat filling. The trick is keeping everything cold and not overworking the dough. I roll each circle thin enough that you can almost see through it, but not so thin that it tears when you're sealing the edges. A fork works perfectly for crimping, and it gives that classic empanada look. These freeze beautifully before baking, which makes them perfect for entertaining or meal prep. I often make a double batch and freeze half for busy weeknights. They're great alongside a simple salad or some roasted vegetables. The kids love them in lunch boxes too, and they reheat well in the toaster oven.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 empanadas
Course: Appetizer, Main Course
Cuisine: Latin American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup vegetable shortening cold
  • 1 large egg
  • ⅓ cup cold water approximately
  • 1 tablespoon white vinegar
For the Filling
  • 1 pound ground beef 80/20 blend
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons tomato paste
  • 2 large hard-boiled eggs chopped
  • ¼ cup green olives chopped, optional
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
For Assembly
  • 1 large egg beaten, for egg wash

Method
 

Make the Dough
  1. In a large bowl, whisk together flour and salt. Cut in cold shortening using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
  2. In a small bowl, beat together the egg, cold water, and vinegar. Pour over flour mixture and stir with a fork until dough just comes together. Don't overmix.
  3. Turn dough onto a lightly floured surface and gently knead 2-3 times until it holds together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
  1. Heat oil in a large skillet over medium-high heat. Add diced onion and cook for 4-5 minutes until softened and lightly golden.
  2. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it up with a wooden spoon, and cook until browned and no longer pink, about 6-8 minutes.
  3. Stir in cumin, paprika, oregano, red pepper flakes (if using), salt, and pepper. Cook for 1 minute until spices are fragrant.
  4. Add tomato paste and stir to coat the meat. Cook for 2 minutes, then remove from heat. Stir in chopped hard-boiled eggs and olives if using. Let cool completely.
Assemble and Bake
  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. On a floured surface, roll dough to ¼-inch thickness. Using a 5-inch round cutter or bowl, cut out 12 circles, re-rolling scraps as needed.
  3. Place 2-3 tablespoons of filling on one half of each circle, leaving a ½-inch border. Brush edges with water, fold dough over filling, and press edges to seal.
  4. Crimp edges with a fork to ensure a tight seal. Place empanadas on prepared baking sheets and brush tops with beaten egg.
  5. Bake for 20-25 minutes until golden brown and crispy. Let cool for 5 minutes before serving.

Notes

Empanadas can be assembled and frozen before baking. Freeze on baking sheets, then transfer to freezer bags. Bake frozen empanadas for an additional 5-10 minutes. Leftover empanadas keep in the refrigerator for 3 days and reheat well in a 350°F oven for 8-10 minutes.
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 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.
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