The Best Spicy Beef & Potato Empanada Recipe

Oh my god, do I love empanadas.

I am forever on a mission to find the best empanadas, and after eating more than my fair share over the years, I finally decided it was time to make my own.

As someone who considers herself somewhat of an empanada aficionado — at least when it comes to taste — I knew exactly what I wanted.

A slightly crisp but still tender crust. A juicy, flavorful filling. Plenty of seasoning. And, because I love a little heat, some spice.

The result was these Spicy Beef & Potato Empanadas, filled with seasoned ground beef, tender potatoes, onions, garlic, tomato sauce, chipotle in adobo and spices.

And they are still one of my favorite savory empanada combinations.

What Makes the Perfect Empanada?

The best empanadas — hand pies, turnovers or whatever you’re used to calling them — should be slightly crisp on the outside without becoming hard or overly crunchy.

You still want some softness when you bite into them.

But the most important part?

The filling.

I can’t stress this enough because this is where a lot of empanadas go wrong. An empanada should be a two- or three-bite burst of flavor.

Because so much of each bite is dough, you need a flavorful, juicy filling to balance it.

The filling truly makes or breaks the entire experience.

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Why You’ll Love These Beef & Potato Empanadas

Besides being delicious, these empanadas are surprisingly easy to customize.

They’re:

• Baked instead of fried
• Crispy outside with a soft, flavorful center
• Spicy without being overwhelmingly hot
• Easy to make ahead
• Freezer-friendly
• Perfect as either an appetizer or main dish

You can also adjust the spice level depending on who you’re feeding.

What’s in the Beef & Potato Filling?

The filling is really the star of this recipe.

Ground beef: The base of the filling and something that absorbs all those spices beautifully.

Potatoes: Cut these into small pieces so they cook quickly and you get potato throughout the filling rather than giant chunks.

Yellow and green onions: I use both for extra flavor.

Garlic: Because obviously.

Tomato sauce: Adds moisture and helps keep the beef filling from becoming dry.

Chipotle in adobo: This is where you get that smoky heat that makes these different from a basic beef empanada.

Cumin, paprika and cayenne: More flavor and another layer of spice. If you’re sensitive to heat, the cayenne is optional.

Homemade vs. Premade Empanada Dough

When I originally made these, I used this empanada dough recipe from The Tortilla Channel, and I had zero complaints.

I didn’t modify the dough recipe at all, so if you want to make yours completely from scratch, that’s a great place to start.

But you can absolutely use premade empanada dough if you’re trying to save time.

The star of this recipe is the spicy beef and potato filling, so I’m not judging either way.

Tools for Making Homemade Empanadas

Here’s the good news: you don’t actually need an arsenal of special kitchen tools to make empanadas.

When I first made these, I used a cereal bowl and drinking glass to cut the dough and a regular fork to seal it.

It worked.

But if you’re planning to make empanadas more than once, there are a few inexpensive tools that make the process easier.

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Helpful tools for this recipe:

• Empanada press & cutter set
• Rolling pin
• Baking sheets

If you’re only buying one thing specifically for this recipe, I’d choose the empanada press/cutter. It’s not necessary, but it makes getting evenly sized empanadas and sealed edges considerably easier.

Sweet or Savory Empanadas?

Once you have your dough, you can truly put almost anything inside — sweet, savory, vegetarian or spicy.

My favorites have always been savory, usually spicy shredded chicken or beef, which is exactly why a spicy beef and potato empanada was one of the first versions I wanted to make myself.

If you’re making dough from scratch, I’d even suggest making extra and setting some aside for dessert empanadas.

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Tips for the Best Beef and Potato Empanadas

A few things I’ve learned that make a difference:

Cut your potatoes small. This is important. Smaller pieces cook more evenly and distribute throughout the beef filling much better.

Don’t overfill your empanadas. I know it’s tempting, but stuffing too much filling inside makes them harder to seal and much more likely to burst while baking.

Let the filling cool slightly. Extremely hot filling can make your dough more difficult to work with.

Seal those edges well. You can use an empanada press or simply press around the edges firmly with a fork.

Don’t skip the egg wash. This is what helps give baked empanadas that beautiful golden finish.

How Spicy Are These Empanadas?

I’d describe these as having a noticeable kick rather than being overwhelmingly spicy.

Most of the smoky heat comes from the chipotle in adobo, while the cayenne adds another layer.

If you don’t like much heat, leave out the cayenne and start with less chipotle.

If you’re like me and actually want your spicy beef empanadas to be spicy, keep both.

Can You Make Empanadas Ahead of Time?

Yes, which makes them great if you’re entertaining.

You can prepare the beef and potato filling ahead of time, allow it to cool and keep it covered in the refrigerator until you’re ready to assemble the empanadas.

Then roll your dough, add the filling, seal and bake.

How to Store and Reheat Beef Empanadas

Store leftover cooked empanadas in an airtight container in the refrigerator.

When you’re ready to eat them again, I prefer reheating them in the oven or air fryer rather than the microwave.

The microwave will work, but the oven or air fryer does a much better job of bringing back that slightly crisp exterior.

Heat them until the center is completely hot.

Can You Freeze Beef & Potato Empanadas?

Yes. These are great for making in batches.

After assembling the empanadas, arrange them in a single layer so they aren’t touching and freeze until firm. Once frozen, you can transfer them into a freezer-safe container or bag.

You can also freeze leftover baked empanadas.

Either way, it means future you gets homemade empanadas without doing all the work again.

What to Serve With Beef Empanadas

Honestly, I’ll happily eat these by themselves.

But if you’re serving them as a meal or appetizer spread, they’re great with:

• Chimichurri
• Salsa
• Hot sauce
• Avocado or guacamole
• A simple salad
• Rice and beans

A creamy cilantro or avocado sauce would also be really good with the smoky chipotle filling.

Frequently Asked Questions

Are beef empanadas better baked or fried?

Both can be delicious, but this recipe is baked. The egg wash helps create a golden exterior without having to deal with frying.

What kind of beef should I use for empanadas?

Ground beef works perfectly because it’s easy to season and distributes evenly throughout the filling.

How do you keep empanadas from getting soggy?

Avoid putting extremely hot or overly wet filling into your dough. Letting the beef mixture cool slightly before assembly helps, and make sure you don’t add too much liquid to the filling.

Why are my empanadas opening while baking?

They’re usually either overfilled or haven’t been sealed firmly enough. Leave a little space around the outside of your dough circle and press the edges together well before baking.

Can I use store-bought empanada dough?

Absolutely. Homemade dough is delicious, but premade empanada discs can make this recipe considerably faster.

The Best Part Is Still the Filling

Years later, I stand by what I said when I originally shared this recipe: the filling will make or break an empanada.

Give me a slightly crisp golden crust stuffed with juicy, spicy beef and potatoes and I’m happy.

Whether you make your dough from scratch or take the store-bought shortcut, don’t skimp on seasoning that filling.

Let me know if you try my Spicy Beef & Potato Empanadas and what you think!

Xx Sylvia