Beef Empanadas Recipe

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

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
3. Add ground beef to the skillet and cook until browned. Drain excess fat.
4. Stir in red bell pepper, green olives, raisins, cumin, paprika, salt, and pepper. Cook for 5 minutes until the peppers are tender.
5. Add tomato paste and mix well. Remove from heat and let the filling cool slightly.
6. Roll out the pie crusts and cut into circles using a 4-5 inch round cutter.
7. 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.
8. Brush the tops of the empanadas with the beaten egg.
9. 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

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• Author: Isabella
• Total Time: 45 minutes
• Yield: 10 empanadas
• Diet: Vegetarian

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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.

 

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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

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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