When I’m in the mood for something quick and unique, these savory homemade Beef Empanadas are the perfect handheld meal! Fresh empanada dough bakes into flaky shells that hold a hearty filling made with seasoned ground beef, jalapeños, peas, and onion. I find that every bite of this easy beef empanada recipe is sure to satisfy, and they’re a real crowd-pleaser on game day!
What’s in This Beef Empanada Recipe?
I’m in love with these easy Beef Empanadas. No only do my kids find them utterly delicious (and eat more than one which is always a win!), my husband and I love them as well. Perfectly seasoned ground beef and tender vegetables are encased in a flaky pastry shell. These savory beef hand pies are the perfect portable game day appetizer!
- Flour: All-purpose flour forms the base of the empanada dough.
- Baking Powder: Helps leaven the dough to create a light and flaky pastry.
- Butter: Cold unsalted butter cut into small cubes helps to create flaky layers.
- Egg: Adds moisture and richness to the pastry dough and helps seal the empanadas shut to prevent leaking in the oven.
- Ground Beef: Lean ground beef is the best choice for this recipe so the empanadas don’t turn out greasy.
- Onion + Garlic: Diced yellow onion and minced garlic add an earthy and sweet flavor to the filling.
- Jalapeño Pepper: Adds a touch of spice to the filling. You can leave this out if you prefer.
- Tomato Paste: Adds an acidic and umami flavor note to the filling.
- Spices: Ground cumin, dried oregano, salt, and pepper add classic Mexican flavor to these empanadas.
- Frozen Peas: Add a pop of sweetness.
Notes from the Test Kitchen
The homemade empanada dough is buttery, tender, and it crisps up wonderfully in the oven–no need to fry! I make the beef empanada filling with tomato paste, cumin, oregano, and jalapeno peppers for a warm and spicy flavor. To me, these beefy hand pies are the ultimate comfort food— warm, flaky, and belly-filling.
Variations on Ground Beef Empanadas
I love to change things up from time to time. You can make these tasty baked empanadas with any kind of ground meat you like. Pork, chicken, turkey, or even sausage meat are all great choices. When I’m pressed for time, I skip making the homemade dough and use store-bought pie crusts or empanada discs.
How to Store and Reheat
Store leftover beef empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 7-10 minutes, or until warmed through.
How to Freeze
Freeze beef empanadas in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen for about 15 minutes.
Serving Suggestions
Serve these delicious easy empanadas with marinara sauce, chimichurri, or ranch dressing for dipping. We also love aji verde sauce!
Beef Empanadas Recipe
Equipment
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ cup unsalted butter cold and cut into small cubes (1 stick)
- ¾ cup cold water
- 1 large egg lightly beaten
For the Filling
- ¾ pound lean ground beef
- ½ yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño pepper finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup frozen peas
- 1 large egg lightly beaten
Instructions
For the Dough
-
In a large bowl, whisk the flour, salt, and baking powder together.3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
-
Add in the butter and use a pastry cutter or two forks, to cut it into the butter until the largest pieces are pea-sized.½ cup unsalted butter
-
Pour the beaten egg and cold water into the flour mixture. Use a spatula to stir until a dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 5 minutes.¾ cup cold water, 1 large egg
-
Wrap the dough tightly in plastic wrap and refrigerate for 1 hour and up to 3 days.
For the Filling
-
While the dough chills, make the filling: Add the ground beef and onion to a large skillet set over medium-high heat. Cook, breaking the beef into small pieces with a wooden spoon, until no longer pink and cooked through.¾ pound lean ground beef, ½ yellow onion
-
Add the garlic, jalapeno, tomato paste, cumin, paprika, oregano, salt and pepper. Cook for 2-3 minutes until the jalapeno is softened and everything is fragrant. Remove from the heat and stir in the frozen peas. Set aside to cool completely.4 cloves garlic, 1 jalapeño pepper, 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ cup frozen peas
For Assembly
-
Preheat oven to 400°F. Line a baking sheet with parchment paper.
-
On a lightly floured surface, divide the dough in half. Roll the first half out to ¼-inch thick. Use a large 4½-inch cookie cutter to cut the dough into circles. Repeat with the second half of the dough, rerolling the scraps as needed.
-
If any of the dough circles have shrunk, reroll them a bit. Top each circle with 2 tablespoons of the filling. Use water to moisten the edges of the dough. Fold one half over the other to make a half-moon shape. Use a fork to seal the edges shut. Brush with the remaining beaten egg.1 large egg
-
Place the empanadas on the prepared baking sheet and bake for 25-30 minutes or until golden brown.
Video
Notes
- As a shortcut, you can use store-bought pie crust or empanada discs for the empanada dough.
- 2 tablespoons of filling is the perfect amount for this size of dough. Don’t overfill or the ground beef might fall out of the empanadas as they bake.
- The egg wash gives them a nice color, helps hold the dough together, and leaves you with a crispier finish. So don’t skip it!
- Be sure to make small slits in the dough to allow steam to release while baking (otherwise you’ll end up with messy, exploding empanadas).
Nutrition
How to Make Beef Empanadas Step by Step
Cut in the Butter: In a large bowl, whisk the 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt together. Add in ½ cup (1 stick) of cubed unsalted butter, then use a pastry cutter (or two forks) to cut the butter into the dry ingredients, until the largest pieces are pea-sized.
Shape and Chill the Dough: Crack 1 large egg into a small bowl or ramekin, and lightly beat it. Then pour the egg, and ¾ cup of cold water, into the flour mixture. Use a spatula to stir until a dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 5 minutes. Shape the dough into a disc, and wrap it tightly in plastic wrap, then refrigerate for 1 hour (or up to 3 days).
Cook the Beef: While the dough chills, add ¾ pound of lean ground beef and ½ of a diced yellow onion to a large skillet set over medium-high heat. Cook, breaking the beef into small pieces with a wooden spoon, until no longer pink and cooked through.
Add the Veggies: Add 4 minced cloves of garlic, 1 finely chopped jalapeño pepper, 2 tablespoons of tomato paste, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the skillet with the beef. Cook for 2-3 minutes, or until the jalapeño is softened and everything is fragrant. Remove from the heat and stir in ½ cup of frozen peas. Set aside to cool completely.
Roll and Cut the Dough: Preheat your oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, divide the dough in half. Roll the first half out to ¼-inch thick. Use a large 4½-inch cookie cutter to cut the dough into circles. Repeat with the second half of the dough, rerolling the scraps as needed.
Fill the Beef Empanadas: If any of the dough circles have shrunk, re-roll them to stretch them back out before filling. Top each circle of dough with 2 tablespoons of the ground beef filling. Use water to moisten the edges of the dough. Fold one half over the other to make a half-moon shape. Use the tines of a fork to press into the dough and seal the edges together. Lightly beat another egg, and brush it on top of each empanada.
Bake the Empanadas: Place the empanadas on the prepared baking sheet, and bake in the oven for 25-30 minutes, or until the pastry dough is golden brown and flaky.
These ground beef empanadas are pure comfort, and they’re so easy (and fun) to eat. Enjoy!
Empanadas are believed to be from the Middle East originally, specifically Lebanon. They made their way to Spain and then the Americas, where the recipes (and size!) changed a bit but the concept remained largely the same.
These tasty pastries can be filled with all types of ingredients. Usually, they are filled with a mixture of protein and veggies.
We like baked empanadas since they are healthier and lower in fat than their fried counterparts. They have a light and flaky crust that melts in the mouth!
To keep them crispy, place them on a wire cooling rack set in a baking sheet in a 200°F oven until you’re ready to serve them. This will prevent the dreaded soggy bottom.
More Handheld Pie Recipes To Try
The post Beef Empanadas appeared first on The Cookie Rookie®.
0 Commentaires