These beef empanadas take me back to my childhood when I lived in Latin America, which is where I was introduced to these delicious filled turnovers. Empanadas are pastries that can be filled with meat, vegetables, cheese, or even fruit. They are popular in Spain, Portugal and Latin America.
I have also frozen (unbaked) beef empanadas and baked them directly from the freezer, with great results. And then I reheat them in the oven or air fryer.
On a busy weeknight, these beef empanadas and a side salad make for a satisfying meal. The original recipe for these beef empanadas uses a homemade empanada dough.
I always have the best intentions of making the dough from scratch, but just never seem to get around to it! Store-bought pie crust works just great for the pastry.
Feel free to use your own homemade pie crust recipe or you can buy frozen empanada wrappers.
- 1 tablespoon vegetable oil
- ⅓ cup onion diced
- 1 bell pepper chopped
- 2 teaspoon minced garlic
- ½ lb ground beef
- 2 tablespoon raisins
- 1 tablespoon paprika
- 1 teaspoon cumin powder
- ¾ teaspoon kosher salt
- 4 tablespoon tomato paste
- 1 tablespoon fresh parsley
- 2 tablespoon chopped green olives
- ⅔ cup diced tomatoes (canned) drained
- 1 jalapeno pepper seeded and chopped (or to taste)
- ½ cup shredded cheddar cheese or Mexican blend cheese
- 4 refrigerated pie crusts
- 1 egg beaten
- Heat oil in a large non-stick skillet and saute onions over medium heat until softened, about 5 to 7 minutes.
- Add bell pepper and cook for another 5 minutes.
- Add garlic and beef and cook, stirring with a wooden spoon, until beef is browned.
- Add raisins, paprika, cumin, and salt, and stir until fragrant, about 30 seconds.
- Add tomato paste, parsley, olives, diced tomatoes and jalapenos and cook for 5 minutes, stirring frequently.
- Remove from heat and stir in cheese. Allow filling to cool.
- Heat oven to 375 degrees F and line a couple of baking sheets with parchment paper.
- Unroll 1 pie crust onto a lightly floured surface.
- Roll into a 15-inch circle.
- Cut into 4-inch circles.
- Brush circle lightly with beaten egg.
- Place a rounded tablespoon of meat mixture in the center of circle.
- Fold circle in half and seal edges with a fork.
- Place empanada on a baking sheet and brush top with beaten egg.
- Repeat procedure with remaining circles (about 24 to 30 circles), re-rolling dough scraps as needed.
- Bake until golden brown, about 30 minutes.
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