Baked Beef Empanadas – Crispy, Savory, and Packed with Flavor

If you’re looking for a dish that’s packed with flavor and perfect for any occasion, these Baked Beef Empanadas are just what you need. With a crispy, golden pastry filled with a savory beef mixture, these empanadas are sure to satisfy. Whether you’re serving them as appetizers, snacks, or a main course, they’re a crowd-pleaser that’s easy to make and even easier to enjoy.

Ready to bake up some deliciousness? Let’s get started!

Baked Beef Empanadas Recipe

Baked Beef Empanadas

Annie Graves
Enjoy these delicious Baked Beef Empanadas! Crispy on the outside, savory and flavorful on the inside, they’re perfect for appetizers, snacks, or a main course.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Snack
Cuisine Latin American
Servings 12
Calories 250 kcal

Ingredients
  

Dough

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cubed
  • 1 large egg
  • 1/3 cup cold water
  • 1 tbsp white vinegar

Beef Filling

  • 1 lb ground beef
  • 1 small onion finely chopped
  • 1 small bell pepper finely chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 cup tomato paste
  • 1/4 cup beef broth or water
  • 1/4 cup green olives chopped (optional)
  • 1 hard-boiled egg chopped (optional)
  • 2 tbsp fresh parsley chopped
  • 1 egg beaten (for egg wash)

Substitutions

  • Vegan: Use a plant-based ground beef alternative and a flax egg 1 tbsp ground flaxseed + 3 tbsp water for the dough.
  • Gluten-Free: Use a gluten-free flour blend for the dough.
  • Low-Sodium: Use low-sodium broth and reduce added salt.

Instructions
 

Prepare the Dough:

  • In a large bowl, whisk together the flour and salt.
  • Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  • In a small bowl, whisk together the egg, cold water, and vinegar. Pour the wet ingredients into the flour mixture and stir until the dough begins to come together.
  • Turn the dough out onto a floured surface and knead gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Beef Filling

  • In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  • Add the chopped onion, bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
  • Stir in the cumin, smoked paprika, oregano, black pepper, and salt. Cook for 1-2 minutes until fragrant.
  • Add the tomato paste and beef broth, stirring to combine. Simmer for 5-7 minutes, until the mixture thickens slightly. Stir in the chopped olives, hard-boiled egg (if using), and fresh parsley. Remove from heat and let the filling cool.

Assemble the Empanadas

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4-6 inches in diameter) to cut out circles of dough.
  • Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork to seal, and place the empanadas on the prepared baking sheet.
  • Brush the tops of the empanadas with the beaten egg to create a golden crust.

Bake the Empanadas

  • Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
  • Remove from the oven and let them cool slightly before serving.
  • Serve the Baked Beef Empanadas warm, with your favorite dipping sauce or a side salad. Enjoy!

Notes

Nutritional Information (Per Serving – 1 empanada):

  • Calories: 200-250
  • Carbohydrates: 20g
  • Protein: 8g
  • Fat: 12g
  • Saturated Fat: 5g
  • Sodium: 350mg
  • Fiber: 1g
  • Sugar: 1g

Notes/Advice:

  • Additions/Subtractions:
    • For a richer flavor, use beef broth instead of water in the filling.
    • You can freeze the assembled, unbaked empanadas for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time.
    • This recipe is versatile—feel free to adjust the filling to your taste, using your favorite herbs, spices, or additional vegetables.
Keyword Baked Beef Empanadas

Variations:

  • Cheesy Beef Empanadas: Add a small piece of cheese (like mozzarella or cheddar) to the filling before sealing the empanadas.
  • Spicy Beef Empanadas: Add diced jalapeños or a pinch of red pepper flakes to the beef filling for a spicy kick.
  • Vegetarian Empanadas: Replace the beef with a mixture of sautéed mushrooms, spinach, and ricotta cheese for a delicious vegetarian option.

Suggestions:

  • Serving Ideas: These empanadas are perfect on their own, but they also pair well with a side of guacamole, salsa, or chimichurri sauce. Serve them as appetizers at a party or as a main course with a side salad.
  • Make It Ahead: The empanada dough and filling can be prepared a day in advance and stored in the fridge. Assemble and bake the empanadas just before serving for the best flavor and texture.
  • Storage Tips: Store any leftover empanadas in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) to maintain their crispiness.

Final Thoughts:

And there you have it—Baked Beef Empanadas that are crispy, savory, and packed with flavor! These empanadas are a fantastic way to enjoy a classic Latin American dish that’s perfect for any occasion. Whether you’re serving them as an appetizer, a snack, or a main course, they’re sure to be a hit.

So gather your ingredients, roll out the dough, and bake up a batch of these delicious empanadas. Happy baking!

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