Spanish Style Empanadas with Smoked Paprika Aioli

These Spanish style empanadas are how I make empanadas on a random weekday without spending hours on them. They’re baked instead of fried, filled with smoky beef and roasted red peppers, and served with garlic smoked paprika aioli for dipping.

Baked Spanish Style Empanadas with Beef and Roasted Red Peppers

I’ve never thought of empanadas as something I needed to go out for. I grew up wrapping things in dough, so the idea isn’t new to me. I still make dough when I have the time, but these days I save most of that effort for pierogi, which takes up a whole day anyway.

For empanadas, I make the filling how I want it, mix up a dipping sauce, and buy the pastry discs. They’re easy to find at the grocery store, and the recipe makes eight dinner-sized empanadas. Which means, leftovers.

I’ve messed with the beef filling enough to know I like the smoked paprika, roasted red peppers, tomato paste, and green olives as additions. The red wine vinegar took a little more figuring out, but I finally got it where I like it. And I started making the aioli because they’re good with a cold, garlicky dip. That’s how I eat them.

The Decisions Behind This Recipe

• I buy the empanada discs, which where I save the time. I like spending time on the filling and the sauce so I can make these more often. When I was younger I would have forced myself to amke the dough from scratch, now, not so much.
• I use lean ground beef (93/7) and break it up into small pieces as it cooks. Leaving big chunks of beef makes the empanadas harder to fill and even harder to eat without everything falling out all over the place. I sauté the onion once the beef is almost browned, then drain off any extra fat so the filling doesn’t end up greasy inside the pastry.
• The jarred roasted red peppers add a lot of flavor, but they do bring liquid with them. I give them a couple of minutes in the skillet before adding anything else so they can lose the extra moisture.
• I cook the tomato paste, smoked paprika, oregano, and cayenne together before I add anything acidic. This darkens the tomato paste and gives the spices a minute to cook in the fat before it all coats the beef. This is a small step, but it makes the filling taste like more than seasoned ground beef.
• I don’t add the green olives, red wine vinegar, and parsley until I take the skillet off the hot burner. This is how I keep the olives tasting salty and briny, and the vinegar cutting out some of the richness from the beef and tomato paste.
• The smoked paprika aioli is cold, lemony, garlicky, and I feel like if hot empanadas could order a sauce for themselves, it would be this one. I like using smoked paprika in both the filling and the sauce, even though they end up tasting completely different.

Ingredients

• Lean ground beef and olive oil – I use 93/7 beef so the filling has enough flavor without leaving all the grease behind.
• Kosher salt and black pepper – Season the beef from the beginning, then taste the filling before it’s done.
• Yellow onion and garlic – Dice the onion small and use fresh garlic.
• Jarred roasted red peppers – Drain well before chopping. They add roasted sweetness without having to cook fresh peppers.
• Tomato paste and smoked paprika – The tomato paste adds concentrated flavor, and smoked paprika goes into both the beef filling and the aioli.
• Dried oregano and cayenne pepper – Herby flavor and some spice.
• Red wine vinegar and green olives – The vinegar handles the richness, and the chopped olives add salty, briny bites.
• Fresh parsley – Stir it in at the end for color and freshness.
• Mayonnaise and lemon juice – These make the base of the aioli, along with the garlic and smoked paprika already listed.
• Empanada pastry discs, egg, and water – Use large discs meant for baking. The egg and water make the wash that turns the pastry golden.

How to Make Spanish Style Empanadas with Smoked Paprika Aioli

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (brown the beef and onions)
  Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, salt, and pepper, breaking up the meat as it cooks. Once it’s mostly browned, about 3–4 minutes, add the diced onion and keep cooking for another 3–4 minutes, until the onion has softened and the beef is cooked through. Drain off any excess fat, leaving a light coating in the skillet. We don’t need all the grease coming into the pastry with us.
• Step Two (add the peppers and seasonings)
  Add the roasted red peppers and cook for about 2 minutes, to cook off their extra moisture. Stir in the garlic and let it cook for 30 seconds, then add the tomato paste, smoked paprika, oregano, and cayenne. Keep stirring for 1–2 minutes, until the tomato paste darkens and coats the beef. Take the skillet off the heat and stir in the red wine vinegar, green olives, and parsley. Taste it for salt and pepper, then set the filling aside to cool while you make the aioli.
• Step Three (make the smoked paprika aioli)
  Whisk the mayonnaise, smoked paprika, garlic, lemon juice, and salt together in a small bowl until smooth. Cover it and refrigerate it until you’re ready to eat. The beef filling can cool while you do this.
• Step Four (fill and fold the empanadas)
  Preheat the oven to 400°F and line two large baking sheets with parchment paper. Lay out all eight thawed empanada discs and divide the cooled beef filling among them, keeping it on one half of each disc and leaving a good border around the edge. Fold the empty half over the filling, press out any trapped air, and seal the edges firmly. Crimp all the way around with a fork. There’s lots of filling in these, so don’t get casual about the seal.
• Step Five (brush and bake)
  Arrange the eight empanadas between the two baking sheets, leaving some space between them. Whisk the egg and water together, then brush a thin layer over the tops. Bake for 20–25 minutes, until the pastry is golden and the bottoms are crisp too. If you’re baking both sheets at the same time, switch them halfway through so one tray doesn’t get all the good color.
• Step Six (rest and serve)
  Move the empanadas to a wire rack and let them sit for 5–10 minutes before serving. The filling will be lava when they first come out, so give everybody a minute. Serve them warm with the smoked paprika aioli for dipping.

Recipe Tips

• Buy the large empanada discs meant for baking, not the appetizer-size ones. The packaging should tell you what they’re for, and follow its thawing directions before you start. Cold, stiff pastry is going to crack and if it’s been sitting out too long it will be sticky and annoying.
• Breaking up the beef as it cooks keeps the pieces small enough that the empanadas are easier to fill and a lot more pleasant to eat.
• You want the filling to be as dry as possible by draining off excess fat after cooking the beef, and letting the roasted peppers get their couple of minutes in the skillet before adding the garlic and seasonings. A wet filling is how the bottoms get soft and the seams decide they’ve had enough.
• I usually give the filling about 30 minutes to cool before assembling, or I’ll make it ahead and refrigerate it. Warm filling will soften the pastry and make the folding more difficult than it needs to be.
• Put the filling on one half of the pastry disc and leave a clear border around the edge so you can have something to seal. These are generously filled already. Trying to get one extra spoonful in there is how you end up with a mess.
• Press out any trapped air before crimping the edges with a fork. Go all the way around so the pastry is sealed. A pretty fork border is nice, but keeping the filling inside is the reality.
• The egg wash makes the tops look golden, but check the bottoms too before you take the empanadas out. They should be crisp and browned underneath, not pale and doughy. If you bake both trays at once, switch them halfway through so neither one gets stuck with the bad rack.

Storage and Reheating

• Let leftover empanadas cool completely, then refrigerate them in an airtight container for up to 4 days. Keep the aioli in its own covered container. There’s no reason to let the sauce anywhere near the pastry until you’re ready to eat.
• Reheat the empanadas in a 375°F oven for about 10–15 minutes, or use an air fryer until they’re hot all the way through and the pastry has crisped back up. The microwave will warm them, but it’s not the best outcome.
• You can freeze baked empanadas for up to 2 months. Wrap them individually or separate them with parchment in an airtight container so they don’t become one large frozen empanada sculpture. Reheat from frozen in a 375°F oven until hot throughout and crisp, usually 20–25 minutes, depending on their size.
• The smoked paprika aioli keeps in the refrigerator for up to 4 days. Give it a stir before serving if it has settled a little. Don’t freeze it, because mayonnaise-based sauces tend to separate and become a complete disappointment.

FAQs

• Can I use store-bought empanada dough?
  Yes. That’s what this whole recipe is about. Look for large empanada pastry discs and thaw them according to the package directions before filling. You could also use homemade empanada dough if you wanted to.
• Can I make the beef filling ahead of time?
  Yes. Make the filling, let it cool completely, then refrigerate it in a covered container for up to 2 days. Assemble the empanadas when you’re ready to bake.
• Can I assemble the empanadas ahead of time and bake them later?
  Yes. Assemble them, place them on a parchment-lined baking sheet, cover loosely, and refrigerate for up to 12 hours. Wait to add the egg wash until right before baking.
• Can I freeze the empanadas before baking?
  Yes. Freeze the assembled, unbaked empanadas in a single layer on a baking sheet until firm, then transfer them to an airtight freezer container. Bake them straight from frozen at 400°F, adding a few extra minutes as needed until the pastry is golden and the filling is hot.
• Can I use puff pastry instead of empanada discs?
  You can, but it will be different. Puff pastry is flakier, softer, and harder to seal around a decent amount of filling. I’d stick with empanada discs for this one.
• Can I make these without green olives?
  Yep. Leave them out if olives aren’t your thing. Chopped capers would give you a similar salty, briny flavor, but they do have their own taste.
• Can I use ground chicken or pork instead of beef?
  Yes. Ground pork would be good. Ground chicken is fine too, but it’s leaner, so add more olive oil if the skillet seems dry and make sure it’s fully cooked before assembling.
• What makes these Spanish style empanadas?
  They’re Spanish-inspired because of the smoked paprika, roasted red peppers, green olives, oregano, and smoked paprika aioli. I wasn’t trying to make a traditional empanada from any one region of Spain.

From My Kitchen Notes

Small observations from the margins.

• I’ve figured out that saving time is not the same thing as cutting corners.
• A good seal is more important to me than a pretty edge.
• I don’t mind taking the long way when it’s a part I care about.
• The things I keep inside usually need more room around them.
• Being warm has never meant I don’t know how to hold myself together.
• I’ve stopped mistaking intensity for a reason to stay open at the seam.
• The right person can handle warmth without making me spill everything.

More Savory Things with a Filling

• Mexican Street Corn Stuffed Poblano Peppers – Chorizo, corn, three cheeses.
• Shrimp Stuffed Mushrooms – Shrimp, cream cheese, Parmesan panko.
• Crab Rangoon – Crab, cream cheese, crispy wontons.
• Stuffed Shells with Ricotta – Three cheeses, spinach, marinara.
• Sausage, Egg, and Cheese Breakfast Pastries – Sausage, eggs, cheese, puff pastry.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

No ratings yet

Spanish Style Empanadas with Smoked Paprika Aioli

These baked Spanish style empanadas have a seasoned ground beef filling with roasted red peppers, green olives, and smoked paprika. Prepared empanada discs make assembly easier, and a homemade smoked paprika aioli is served alongside for dipping.

Prep Time35 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Spanish-Inspired

Keyword: baked beef empanadas, baked empanadas, beef empanada recipe, empanadas with premade dough, ground beef empanadas, smoked paprika aioli, Spanish beef empanadas, Spanish style empanadas

Servings: 8 empanadas

Calories: 460kcal

Author: Cathy Pollak

Equipment

• large skillet For browning the beef and cooking the filling.
• 2 baking sheet To accommodate all eight empanadas without crowding.
• parchment paper Prevents sticking and makes cleanup easier.
• mixing bowls (small). For preparing the smoked paprika aioli.
• whisk For mixing the aioli and egg wash.
• pastry brush For applying egg wash before baking.
• fork For crimping and sealing the pastry.
• cooling rack Keeps the baked pastry crisp while the empanadas rest.

Ingredients

Beef Filling:

• 1 tbsp (15 ml) olive oil
• 1 lb (454 g) lean ground beef (I use 93/7 for this recipe)
• 1 tsp (6 g) kosher salt
• ½ tsp (1 g) freshly ground black pepper
• 1 medium yellow onion diced
• ½ cup (75 g) jarred roasted red peppers drained and diced
• 3 cloves garlic minced
• 2 tbsps (32 g) tomato paste
• 1½ tsps (3.5 g) smoked paprika
• 1 tsp (1 g) dried oregano leaves
• ¼ tsp (0.5 g) cayenne pepper
• 1 tbsp (15 ml) red wine vinegar
• ⅓ cup (50 g) green olives chopped
• 2 tables (8 g) chopped fresh parsley

Smoked Paprika Aioli:

• ½ cup (115 g) mayonnaise
• 1 tsp (2.3 g) smoked paprika
• 2 cloves garlic minced
• 2 tbsps (30 ml) fresh lemon juice
• ½ tsp (1.5 g) kosher salt

For Assembly and Baking:

• 8 large empanada pastry discs thawed according to package directions
• 1 large egg
• 1 tbsp (15 ml) water

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, kosher salt, and black pepper. Break the beef into small pieces and cook for 3 to 4 minutes. Add the diced onion when the beef is almost browned and continue cooking for another 3 to 4 minutes, stirring occasionally, until the beef is cooked through and the onion has softened. Drain any excess fat, leaving no more than a light coating in the skillet.
  1 tbsp (15 ml) olive oil, 1 lb (454 g) lean ground beef, 1 tsp (6 g) kosher salt, ½ tsp (1 g) freshly ground black pepper, 1 medium yellow onion
• Add the diced roasted red peppers and cook for about 2 minutes, stirring occasionally, until the excess moisture has evaporated. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  ½ cup (75 g) jarred roasted red peppers, 3 cloves garlic
• Add the tomato paste, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and coats the beef and vegetables. Remove the skillet from the burner and stir in the red wine vinegar, chopped green olives, and fresh parsley. Taste and adjust the seasoning if needed. Set the filling aside to cool while preparing the aioli.
  2 tbsps (32 g) tomato paste, 1½ tsps (3.5 g) smoked paprika, 1 tsp (1 g) dried oregano leaves, ¼ tsp (0.5 g) cayenne pepper, 1 tbsp (15 ml) red wine vinegar, ⅓ cup (50 g) green olives, 2 tables (8 g) chopped fresh parsley
• Whisk together the mayonnaise, smoked paprika, minced garlic, fresh lemon juice, and kosher salt in a small bowl until smooth and thoroughly combined. Cover and refrigerate until ready to serve.
  ½ cup (115 g) mayonnaise, 1 tsp (2.3 g) smoked paprika, 2 cloves garlic , 2 tbsps (30 ml) fresh lemon juice, ½ tsp (1.5 g) kosher salt
• Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper. Arrange the eight thawed empanada pastry discs on a work surface.
  8 large empanada pastry discs
• Divide the cooled beef filling evenly among the eight pastry discs, placing the filling on the lower half of each disc and leaving an uncovered border around the outside. Fold the empty half of the pastry over the filling to form a half-moon. Gently press out any trapped air, press the pastry edges together firmly, and crimp with the tines of a fork to seal.
• Arrange six empanadas on one prepared baking sheet and the remaining two on the second (or four and four), leaving space between them. Whisk the egg and water together until combined. Brush a thin, even layer of egg wash over the tops of the empanadas.
  1 large egg, 1 tbsp (15 ml) water
• Bake for 20 to 25 minutes, until the pastry is golden brown and crisp, including along the bottoms. If baking both sheets at the same time, position the oven racks in the upper and lower thirds and switch the sheets halfway through baking for more even browning.
• Transfer the baked empanadas to a wire cooling rack and allow them to rest for 5 to 10 minutes before serving. Serve warm with the chilled smoked paprika aioli for dipping.

Notes

• Goya or La Fe empanada discs work well for this recipe. Thaw them according to the package directions before assembling.
• Let the beef filling cool before adding it to the pastry. You can make the smoked paprika aioli while you wait.
• If baking both sheets at once, switch their positions halfway through so the empanadas brown evenly.
• Store leftover empanadas in the refrigerator for up to four days. Reheat in a 375°F oven or air fryer until hot and crisp. Keep the aioli refrigerated separately.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Nutrition Facts

Spanish Style Empanadas with Smoked Paprika Aioli

8 portions per recipe

Amount Per Serving (180 g)

Calories 460 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 9g56%

Polyunsaturated Fat 8g

Monounsaturated Fat 12g

Cholesterol 75mg25%

Sodium 850mg37%

Potassium 340mg10%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 3g3%

Protein 17g34%

Vitamin A 650IU13%

Vitamin C 14mg17%

Calcium 45mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Spanish Style Empanadas? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.