Why You’ll Love This Recipe
- It’s a versatile dish that works for appetizers, lunchboxes, or on-the-go meals.
- The filling is a delightful mix of savory, sweet, and slightly spicy flavors.
- Store-bought pie crust makes the recipe quick and accessible.
- Bakes in under 30 minutes for a no-fuss dinner or party snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green olives, chopped
- 1/2 cup raisins
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 package refrigerated pie crusts
- 1 egg, beaten
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
- Add ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in red bell pepper, green olives, raisins, cumin, paprika, salt, and pepper. Cook for 5 minutes until the peppers are tender.
- Add tomato paste and mix well. Remove from heat and let the filling cool slightly.
- Roll out the pie crusts and cut into circles using a 4-5 inch round cutter.
- Place a spoonful of beef filling in the center of each dough circle. Fold the dough over into a half-moon shape, sealing the edges by pressing with a fork.
- Brush the tops of the empanadas with the beaten egg.
- Arrange the empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 10 empanadas
Variations
- Spicy Kick: Add diced jalapeños or a pinch of chili powder to the filling.
- Cheesy Twist: Sprinkle shredded cheddar or Monterey Jack cheese into the filling before sealing.
- Vegetarian: Substitute the ground beef with cooked lentils, black beans, or sautéed mushrooms.
- Sweet Touch: Try golden raisins or dried cranberries for a sweeter flavor profile.
Storage/Reheating
- Refrigeration: Store leftover empanadas in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze unbaked empanadas on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 minutes to the bake time.
- Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or until heated through.
FAQs
1. Can I use homemade pie crust instead of store-bought?
Yes, homemade pie crust works wonderfully and can enhance the flavor.
2. Can I make these ahead of time?
Absolutely. Assemble the empanadas, refrigerate or freeze, and bake when ready.
3. Can I use a different meat?
Yes, ground chicken, turkey, or pork are great alternatives.
4. What can I serve with beef empanadas?
Pair them with a side of chimichurri, salsa, or a fresh salad.
5. Are these empanadas spicy?
Not inherently, but you can add spices or chili flakes for heat.
6. How do I prevent the filling from leaking?
Ensure the edges are well-sealed with a fork, and avoid overfilling.
7. Can I bake instead of fry?
This recipe is already baked, making it a healthier option.
8. Can I omit the raisins?
Yes, feel free to leave them out or replace them with another ingredient.
9. How do I prevent soggy empanadas?
Cool the filling before assembling and don’t overstuff the dough.
10. Can I reheat in a microwave?
You can, but reheating in the oven ensures the crust stays crispy.
Conclusion
Beef empanadas are a crowd-pleaser for any occasion, combining rich, savory flavors with a hint of sweetness. Whether you’re making them as a quick snack or a party appetizer, these empanadas are sure to impress. Try customizing the filling to suit your taste and enjoy this versatile dish.
Beef Empanadas Recipe
- Total Time: 45 minutes
- Yield: 10 empanadas
- Diet: Vegetarian
Description
Crispy, golden beef empanadas filled with a flavorful mix of ground beef, raisins, olives, and spices. Perfect for parties, quick meals, or snacks, this easy recipe combines flaky pastry and a savory-sweet filling.
Ingredients
- Filling:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green olives, chopped
- 1/2 cup raisins
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Crust:
- 1 package refrigerated pie crusts
- 1 egg, beaten
Instructions
- Preheat Oven: Set oven to 375°F (190°C).
- Prepare Filling:
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in bell pepper, olives, raisins, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Mix in tomato paste and remove from heat. Let filling cool.
- Prepare Dough: Roll out pie crusts and cut into 4-5 inch circles.
- Assemble Empanadas:
- Add a spoonful of filling to each dough circle.
- Fold into a half-moon and seal edges with a fork.
- Bake: Brush empanadas with beaten egg and arrange on a parchment-lined baking sheet. Bake for 20-25 minutes until golden.
Notes
- For extra flavor, sprinkle shredded cheese into the filling.
- Cool the filling completely before assembling to prevent sogginess.
- Adjust sweetness by swapping raisins for dried cranberries or omitting them.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizers
- Method: Baking
- Cuisine: Latin American