Beef Empanadas
These beef empanadas are crispy, golden, and filled with a savory, well-seasoned ground beef mixture. Made with simple ingredients and baked to perfection, they’re perfect for family dinners, parties, or make-ahead freezer meals. Easy to customize and full of bold flavor, this is a go-to empanada recipe you’ll make again and again.
Ingredients
- Main Ingredients
- 1 lb ground beef 80/20 recommended
- 1 small onion finely diced
- 3 cloves garlic minced
- 10 –12 empanada dough discs or pie dough cut into circles
- Seasonings & Flavor Base
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ –1 teaspoon chili powder to taste
- 2 tablespoons tomato paste
- Pantry Staples
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Preheat & Prep
- Preheat oven to 400°F (205°C).
- Line a baking sheet with parchment paper.
- Dice onion and mince garlic.
- Roll out dough and cut into circles if needed.
- Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Add onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in cumin, paprika, chili powder, salt, and pepper.
- Mix in tomato paste and cook for 2 minutes.
- Remove from heat and let filling cool slightly.
- Assemble the Empanadas
- Spoon filling into the center of each dough circle.
- Fold dough over to form a half-moon.
- Seal edges with a fork or crimp by hand.
- Bake
- Place empanadas on prepared baking sheet.
- Brush tops with egg wash.
- Bake for 20–25 minutes, until golden brown and crisp.
- Rest & Serve
- Let rest for 5 minutes before serving.
Notes
- Cooling the filling prevents dough from tearing.
- Do not overfill—this helps ensure a tight seal.
- Bake on the lower rack if bottoms brown too slowly.