Description
Delicious Latin American Beef Empanadas featuring a savory ground beef filling seasoned with aromatic spices, wrapped in flaky dough, and baked to golden perfection. Perfect as an appetizer or main course, these empanadas are easy to prepare and versatile for any occasion.
Ingredients
Beef Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup red bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup beef broth or water
- 2 tablespoons chopped green olives (optional)
Dough and Assembly
- 1 package (14 oz) empanada dough discs or pie crust, cut into 5–6 inch circles
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add chopped onion and diced red bell pepper, cooking for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds. Add ground beef, breaking it apart with a spoon, and cook until browned and fully cooked. Drain excess fat if needed. Stir in ground cumin, smoked paprika, chili powder, oregano, salt, and pepper. Mix in tomato paste and beef broth, and let the mixture simmer for 3–4 minutes until thickened. If using, fold in chopped green olives. Remove from heat and let the filling cool slightly.
- Preheat Oven and Prepare Dough: Preheat the oven to 400°F (204°C). Roll out empanada dough circles on a lightly floured surface if needed to smooth or enlarge the discs.
- Assemble Empanadas: Place 1 to 1 1/2 tablespoons of the cooled beef mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together firmly with a fork to seal, ensuring no gaps or leaks.
- Egg Wash and Baking: Arrange the sealed empanadas on a parchment-lined baking sheet. Brush the tops lightly with beaten egg to achieve a glossy, golden finish during baking.
- Bake: Bake in the preheated oven for 20–25 minutes or until empanadas are golden brown and cooked through. Remove from the oven and allow to cool slightly before serving.
Notes
- Serve with chimichurri, salsa, or sour cream for added flavor.
- For a crispier texture, you can also air fry or pan-fry the empanadas instead of baking.
- Empanadas can be made ahead and frozen unbaked for convenient future meals.
