Epcot Food and Wine Festival Recipe: Beef Empanadas

It’s time for another internationally-inspired recipe as we head back into the kitchen!

I’m looking back through photos of some of Disney dishes, and I can’t wait to try some of the best they have to offer at the 2013 Epcot Food and Wine Festival!

2012 Argentina Marketplace Booth

The Argentina Marketplace Booth always offers incredibly flavorful foods and great wines to go along with them. And this year is no exception.

We’ve have requests for this recipe, so I’m really excited to bring it to you today — Beef Empanadas!

Beef Empanada at Epcot Food and Wine Festival

With a spicy, flavorful filling, this would be the perfect dish to serve at your next Food and Wine Festival-inspired gathering! Pair it with a Malbec for an authentic combination.

Beef Empanadas

Makes 20 Empanadas

6 cups all-purpose flour
1 tablespoon salt
1/2 pound cold vegetable shortening, cut into 1/4-inch cubes
2 eggs, beaten and divided
1 cup ice water, divided
1/2 cup melted vegetable shortening or vegetable oil
2 cups finely chopped white onion
1 1/4 pounds thick sliced roast beef, cut into 1/4-inch cubes
1 1/2 tablespoons paprika
1 tablespoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
salsa, optional

1. Combine flour and salt in a large mixing bowl. With fingers, work shortening into flour until mixture resembles coarse meal.
2. Combine 1 beaten egg with 3/4 cup water; gradually add water mixture to flour mixture and stir with a wooden spoon until a soft dough forms. Add remaining 1/4 cup water if dough seems dry.
3. Transfer dough to a floured surface and knead 5 to 6 turns. Divide dough into 2 pieces, form each into a disk, and wrap each disk tightly with plastic wrap. Refrigerate for 30 minutes.
4. Heat shortening or oil in a large saute pan over medium heat. Add onions, and cook until soft but not brown, about 10 minutes.
5. Stir in beef, paprika, red pepper flakes, salt, and black pepper. Cook, stirring constantly, until mixture is well combined, about 3 minutes. Let cool for 15 minutes.
6. Preheat oven to 400 degrees Fahrenheit.
7. On a large, floured surface, roll out one half of dough to 1/8-inch thickness. With a round 5-inch cutter, cut 10 circles. Repeat with remaining half of the dough.
8. Add 1/2 tablespoon water to remaining beaten egg. Lightly brush outside edges of each circle with egg wash and spoon about 2 tablespoons of filling in centers.
9. Fold dough in half, enclosing filling, and firmly press edges together. Press tines of a fork along edges to seal.
10. Place empanadas on two ungreased baking sheets and lightly brush each with egg wash. Bake for 25 minutes, or until golden brown. Serve immediately with salsa, if desired.

Want More Details About the 2013 Epcot Food and Wine Festival?

We work hard to keep you in the know about everything Food and Wine Festival related! Be sure to join our Disney Food Blog Newsletter for the latest information and details. And keep an eye on our 2013 Epcot Food and Wine Festival Page for updates.

News! The DFB Guide to the 2013 Epcot Food & Wine Festival e-Book is now available!

This 190+-page e-Book has everything you need to know — including full-color photos and expert tips — for making your visit to the 2013 Epcot Food and Wine Festival the best Disney trip, yet! We’ve compiled all of our best advice so that you save money, save time, and have a blast.

Use code CHEFS at check-out for a $3 discount!

Will you be making these delicious beef empanadas soon? Let us know by leaving a comment below with the details!


  1. Smurdy says

    We are getting ready for our trip down to Disney and it’s been 6 years since our last Food and Wine festival visit. We are big wine fans and are curious if they still serve all the red wine cold? That was kind of odd. Thanks!

  2. Amie says

    I was wondering about the roast beef. When I had the empanadas last year it seemed like the empanadas were filled with ground beef. The picture above looks like ground beef as well. Was I mistaken and it was roast beef the whole time?

  3. Niki M says

    Perhaps Disney grinds the roast beef? The recipe probably says to cube it tiny since most ppl don’t have a grinder in their home kitchen but I’m just guessing.

    I love that this recipe is baked, not fried!

  4. Christine says

    I made these this summer! I used ground beef and they were delicious! The pastry took some time to roll out, but it was worth it. We ended up freezing some and cooking them from Frozen adn they were still great!

  5. says

    Smurdy — I’ve never noticed the reds being super cold, but I’m thinking it might have something to do with the Florida heat? Just a guess, since room temperature usually means a lot cooler than what you find at that time of year. :-)

    Amie and Niki M — Yes, the version in the Argentina booth definitely uses ground beef. I’m not sure why the recipe calls for cubed roast beef. A short cut, maybe?

    Christine — Thanks so much for weighing in!

  6. Lauren says

    I made this recipe using ground beef like I had but it didn’t taste like the one that I had last year. Last year I remember Olives and something sweet like a raisin in it. I am going back this year as asking what they do differently as the book is completely off.

  7. Mary says

    I am half Bolivian and we have something similar called salteñas. Our empanadas are typically just cheese filled. When I tried the Argentina empanada at Food & Wine a couple years ago, the flavor definitely reminded me of the salteña. It is common to see one olive and a few raisins in the Bolivian version, and I can’t remember if the empanada had those. But I may try this recipe and add those in.

  8. Mili says

    That’s awesome! I didn’t know there was an Argentinean booth! That’s where I’m from, and empanadas are as popular as pizza here! We have lots of flavors, though the most popular are indeed the beef, and the ham and cheese!
    What else is in the booth? Something with dulce de leche, hopefully!

  9. Mariahbaby says

    I’m from Argentina guys! The meat we use is roast beef, but GRINDED. There’s the mystery solved.
    Another version of these include pricier meat cuts and involves a knife (no grinding here) and adds previously cooked potato cubes and green onions.

Leave a Reply

Your email address will not be published. Required fields are marked *