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Baked Beef Empanadas Recipe
Annie Graves

Baked Beef Empanadas

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Snack
Cuisine: Latin American
Calories: 250
Ingredients Method Notes

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.

Method
 

Prepare the Dough:
  1. In a large bowl, whisk together the flour and salt.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Add the chopped onion, bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the cumin, smoked paprika, oregano, black pepper, and salt. Cook for 1-2 minutes until fragrant.
  4. 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
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Brush the tops of the empanadas with the beaten egg to create a golden crust.
Bake the Empanadas
  1. Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
  2. Remove from the oven and let them cool slightly before serving.
  3. 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.