Pan-Fried Beef Empanadas with Spiced Tomato Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Golden pan-fried Salvadoran beef empanadas filled with seasoned ground beef and served with a fresh tomato salsa with a hint of chili. This latin american-inspired beef ready in about 45 minutes blends all-purpose flour, salt, unsalted butter, cold and diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 6 tbsp unsalted butter, cold and diced
• 1/2 cup warm water
• 1/2 lb ground beef
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 2 medium tomato, diced
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp red chili flakes
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 1/2 tsp salt. Cut in 6 tbsp cold diced unsalted butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add 1/2 cup warm water, mixing until a smooth dough forms. Cover and rest for 20 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped onion and 1 minced garlic clove, sautéing for 3 minutes until translucent and fragrant.
3. Step 3: Add 1/2 lb ground beef, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Cook for 6-8 minutes, breaking up the meat until browned and cooked through. Remove from heat and let cool.
4. Step 4: Divide the dough into 8 equal balls. Roll each ball into a 6-inch circle on a lightly floured surface. Place 2 tbsp of the beef filling in the center, fold over into a half-moon, and press edges firmly to seal.
5. Step 5: Heat remaining 1/4 cup vegetable oil in a large skillet over medium heat. Fry empanadas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels.
6. Step 6: For the salsa, combine 2 diced medium tomatoes, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp red chili flakes, and 1/2 tsp salt in a bowl. Stir well.
7. Step 7: Serve the warm beef empanadas with the fresh spiced tomato salsa for dipping.