Craving a taste of Latin American comfort food? Look no further than these mouthwatering beef empanadas!
These buttery, golden-brown pockets of joy are filled with seasoned ground beef, aromatic spices, and melty cheese. And they’re so easy to make with refrigerated pie dough.
They’re perfect for a cozy night in or as a crowd-pleasing appetizer at your next gathering.
Serve these delicious beef empanadas with your favorite dipping sauce, and watch them disappear in minutes.
Why You’ll Love These Beef Empanadas
Taste Sensation: These empanadas offer a mouthwatering blend of savory ground beef, aromatic spices, and melty cheese. And all that goodness is wrapped in a flaky, golden crust.
Party-Perfect: Ideal for gatherings, these handheld treats are easy to serve and eat. They make a crowd-pleasing appetizer or main course for any social event or potluck.
Customizable: The recipe’s versatility allows for endless variations. Swap out ingredients, adjust the spices, or experiment with different cheeses to create your signature empanada.
Make-Ahead Convenience: These empanadas can be prepared in advance and frozen. They are a convenient and quick meal option for busy days or unexpected guests.
Ingredients
- Refrigerated Pie Crusts: These ready-made crusts save time and effort, providing a flaky, buttery base for your empanadas.
- Lean Ground Beef: A hearty and flavorful filling, this protein-rich ingredient is the star.
- Onion, Garlic, Red Bell Pepper: This trio adds depth, aroma, and a hint of sweetness to the savory filling.
- Spices: Cumin brings earthiness, smoked paprika adds smokiness, and oregano brings herbal notes. Salt and pepper balance it all.
- Beef Broth: It adds moisture and richness, enhancing the beef’s natural flavors.
- Tomato Paste: It provides a concentrated tomato flavor that binds the filling together with a touch of acidity.
- Shredded Cheddar Cheese: It melts beautifully inside the empanadas, adding a creamy and tangy note.
- Egg: It gives the empanadas a golden, glossy finish.
How to Make Beef Empanadas
You’ll need to put a little effort into shaping the empanadas, but the recipe is pretty straightforward!
1. Prep. Preheat the oven to 400°Fahrenheit.
2. Cook. Brown the ground beef in a large skillet over medium heat, breaking it up with a wooden spoon. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the veggies and seasonings. Stir in bell pepper, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Cook for 2-3 minutes until fragrant.
4. Simmer. Add the beef broth and tomato paste, stirring to combine. Simmer for 5-7 minutes until the mixture thickens. Remove from the heat and let cool slightly.
5. Roll and cut the dough. Unroll the pie crusts on a lightly floured surface. Use a 4-inch round cutter (or the rim of a drinking glass) to cut circles from the dough.
6. Fill. Place about 2 tablespoons of the beef mixture in the center of each circle. Top with shredded cheese.
7. Seal. Fold the dough over to create a half-moon shape. Press the edges with a fork to seal.
8. Apply the egg wash. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
9. Bake. Bake for 15-20 minutes or until golden brown, rotating the baking sheet halfway through. Let cool for a few minutes before serving.
10. Serve. Serve these delicious beef empanadas with salsa, guacamole, or sour cream for dipping. Enjoy!
Tips for the Best Beef Empanadas
Follow my trusty tips for the very best results.
- Keep things chilly. Keep the pie crusts chilled until you are ready to use them. This will make them easier to handle and prevent them from becoming too soft and fragile.
- Avoid sogginess! Allow the beef mixture to cool completely before filling the empanadas to prevent the dough from becoming soggy. Also, don’t overfill the empanadas. Leave a small border around the filling to allow for even sealing.
- Try tasty variations and add-ins. For added flavor and texture, add diced ham, chopped fresh cilantro, or grated carrots. For a traditional Argentine variation, add olives, raisins, or chopped hard-boiled eggs to the filling. Or substitute the beef with shredded chicken, chorizo, or extra cheese.
- Get dipping. Experiment with dipping sauces like spicy salsa, aji, creamy guacamole, tangy sour cream, or a zesty aioli.
- Get ahead of the game. You can make the empanadas ahead of time. Freeze them on a baking sheet. Then, transfer them to a freezer-safe bag or container. Bake frozen empanadas for an additional 5-10 minutes.
How to Store
Keep leftover empanadas fresh with these steps.
To Store: Place the cooled empanadas in an air-tight container, separating layers with parchment paper. Refrigerate for up to 3 days.
To Reheat: Warm empanadas in a preheated 350°Fahrenheit oven for 10-15 minutes or until warm. Or, microwave them for 30-60 seconds, though it will affect their crispness.
Beef Empanadas
16
servings20
minutes35
minutes194
kcalThese beef empanadas are made with refrigerated pie crusts, making them quick and easy. Serve them for parties, game days, and more!
Ingredients
2 packages refrigerated pie crusts (4 crusts total)
1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper, optional
Salt and pepper to taste
1/2 cup beef broth
1/4 cup tomato paste
1/2 cup shredded cheddar cheese
1 egg, beaten
Instructions
- Preheat the oven to 400°Fahrenheit.
- Brown the ground beef in a large skillet over medium heat, breaking it up with a wooden spoon. Add the onion and garlic, cooking until softened, about 5 minutes.
- Stir in the bell pepper, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Cook for 2-3 minutes until fragrant.
- Add the beef broth and tomato paste, stirring to combine. Simmer for 5-7 minutes until the mixture thickens. Remove from heat and let cool slightly.
- Unroll the pie crusts on a lightly floured surface. Use a 4-inch round cutter (or the rim of a drinking glass) to cut circles from the dough.
- Place about 2 tablespoons of the beef mixture in the center of each circle. Top with shredded cheese.
- Fold the dough over to create a half-moon shape. Press the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- Bake for 15-20 minutes or until golden brown, rotating the baking sheet halfway through. Let cool for a few minutes before serving.
- Serve these delicious beef empanadas with salsa, guacamole, or sour cream for dipping. Enjoy!
How about using ground turkey instead ???
I want to print some of these recipies.
HOW DO I DO THAT????
Hi, Shirley!
The final image before you get into the recipe at the bottom… There’s a print button in the lower right-hand corner of that image. Simply click that and it will condense the recipe down to a 1- to 2-page, printable document. 🙂
Not sure if my previous comments went through. Living in Puerto Rico in the early 60’s, our landlady made them but she fried them. They were delicious. Will try your recipe.
Hope you enjoy them, Beverly!