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
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.
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!