Pan-Seared Empanadas with Spicy Tomato Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden pan-seared empanadas stuffed with seasoned ground beef and onions, served alongside a vibrant, spicy tomato dipping sauce. This latin american-inspired snacks ready in about 60 minutes blends all-purpose flour, chilled, cubed unsalted butter, cold water 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 320 calories and feeds 6, 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 cup chilled, cubed unsalted butter
• 1/3 cup cold water
• 1/2 pound ground beef
• 1 medium, finely chopped yellow onion
• 2 minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup tomato sauce
• 1/2 tsp red chili flakes
• 1 tbsp white vinegar
• 1 tsp sugar

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 1/2 tsp salt. Cut in 1/2 cup chilled unsalted butter using a pastry cutter until mixture resembles coarse crumbs. Gradually add 1/3 cup cold water, stirring until dough forms a ball. Wrap dough in plastic and refrigerate for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 3 minutes until translucent. Add 2 minced garlic cloves, 1/2 pound ground beef, 1 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Cook, breaking meat apart, for 7 minutes until browned and fragrant. Remove from heat and let cool.
3. Step 3: Preheat a skillet over medium heat. Roll dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Place 2 tbsp beef filling in center of each circle. Fold dough over and press edges with a fork to seal.
4. Step 4: Add more olive oil to skillet if needed. Pan-sear each empanada for about 3-4 minutes per side until golden brown and crisp.
5. Step 5: For dipping sauce, combine 1 cup tomato sauce, 1 tbsp white vinegar, 1 tsp sugar, and 1/2 tsp red chili flakes in a small saucepan. Simmer over low heat for 5 minutes until thickened and fragrant. Serve warm alongside empanadas.