Beef empanadas with avocado salsa

Crispy, savory beef-filled pastries served with a creamy avocado-cilantro salsa — a Latin-inspired delight for every occasion!

 Time & Skill Level

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Chill Time (for dough, optional): 30 minutes

• Total Time: ~1.5 hours

• Skill Level: Moderate

• Yields: 12–15 empanadas

 Overview

Beef empanadas are savory hand pies made with flaky dough and a spiced ground beef filling. When paired with avocado salsa, they become irresistibly flavorful — crispy, creamy, and zesty all at once. You can bake or fry them depending on your preference!

 Ingredients

For the Empanada Dough (optional if using store-bought):

• 2½ cups all-purpose flour

• 1 tsp salt

• ½ cup cold unsalted butter, cut into cubes

• 1 egg

• 1/3 cup ice water

• 1 tbsp white vinegar

Shortcut: You can also use store-bought empanada discs or pie dough.

For the Beef Filling:

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 red bell pepper, diced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp chili powder

• Salt and pepper, to taste

• 1/4 cup tomato sauce or crushed tomatoes

• 1/4 cup chopped green olives (optional but authentic)

• 1 boiled egg, chopped (optional)

• 1 tbsp oil for cooking

For the Avocado Salsa:

• 2 ripe avocados

• 1/2 cup fresh cilantro leaves

• 1/4 cup sour cream or Greek yogurt

• Juice of 1 lime

• 1 clove garlic

• 1 jalapeño (optional, seeded for mild heat)

• Salt, to taste

• Water (as needed for consistency)

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For Assembly:

• 1 egg (for egg wash)

• Flour for dusting surface

• Oil for frying or baking

 Instructions

 Step 1: Make the Dough (Skip if using store-bought)

1. In a large bowl, mix flour and salt.

2. Add cold butter and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.

3. In a small bowl, whisk egg, water, and vinegar. Add to flour mixture and mix until just combined.

4. Knead lightly on a floured surface until smooth (about 1–2 minutes).

5. Wrap in plastic wrap and chill for at least 30 minutes.

 Step 2: Cook the Beef Filling

1. In a skillet, heat oil over medium heat. Add onions and bell pepper, sauté until soft (3–4 mins).

2. Add garlic and cook 30 seconds.

3. Add ground beef, breaking it apart. Cook until browned.

4. Stir in spices (cumin, paprika, chili powder, salt, and pepper).

5. Add tomato sauce and olives (and chopped egg if using). Simmer 5–7 mins until thick.

6. Let the mixture cool completely before filling the empanadas.

 Step 3: Make the Avocado Salsa

1. In a blender or food processor, combine avocado, cilantro, garlic, sour cream/yogurt, lime juice, jalapeño, and salt.

2. Blend until smooth and creamy, adding water 1 tbsp at a time until desired consistency is reached.

3. Chill until ready to serve.

 Step 4: Assemble the Empanadas

1. Roll out dough on a floured surface to about 1/8″ thickness. Cut into 4-5 inch circles.

2. Spoon 1–2 tablespoons of beef filling into the center of each circle.

3. Fold over to create a half-moon shape. Press edges with fingers or fork to seal.

4. Place on a baking sheet lined with parchment.

 Step 5: Cook the Empanadas

Option 1: Bake

1. Preheat oven to 400°F (200°C).

2. Brush empanadas with egg wash.

3. Bake for 20–25 minutes, or until golden brown and crispy.

Option 2: Fry

1. Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).

2. Fry empanadas in batches for 2–3 minutes per side, or until golden and crispy.

3. Drain on paper towels.

 Serving Suggestions

• Serve hot with avocado salsa for dipping

• Add lime wedges and hot sauce on the side

• Great with rice, salad, or as a party appetizer

 Nutrition Estimate (Per empanada + avocado salsa)

Based on baked version with homemade dough and filling.

 Tips & Variations

• Make ahead: Fill and shape empanadas, then refrigerate or freeze before cooking.

• Freeze: Freeze raw or baked empanadas in a single layer. Reheat in oven or air fryer.

• No beef? Substitute with ground chicken, turkey, or black beans and sweet potatoes for a vegetarian version.

• Cheesy twist: Add shredded cheese to the filling for a melty center.

 Storage & Reheating

• Store in the refrigerator up to 3 days.

• Reheat in oven or air fryer to keep them crispy.

• Avocado salsa is best fresh, but can be stored for up to 2 days in the fridge with plastic wrap pressed directly on the surface.

 Final Thoughts

These Beef Empanadas with Avocado Salsa are a flavor-packed, satisfying, and shareable meal. Crispy on the outside, savory and juicy on the inside, with a cool creamy dip to balance it all out — it’s the perfect bite