Beef Empanadas

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 love filled pastries and dumplings of any kind: samosas, pierogis,  empanadas, wontons….  This empanada recipe calls for ground beef.  I sometimes make the filling a day ahead, to save time.  I have also frozen (unbaked) beef empanadas and baked them directly from the freezer, with great results.  On a busy weeknight, these beef empanadas and a side salad make for a satisfying meal.  The original recipe for these beef empanadas use a home-made 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 but do give these empanadas a try.

Beef Empanadas

  

Delicious savory, flaky pastries filled with beef, cheese, tomatoes, and olives to serve as an appetizer or hearty snack.

4 from 1 vote

Print Rate

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 24 empanadas

Calories: 201 kcal

Author: Paint the Kitchen Red

Ingredients

• 1 Tbsp vegetable oil
• 1/3 cup diced onion
• 1 bell pepper - chopped
• 2 tsp minced garlic
• 1/2 lb ground beef
• 2 Tbsp raisins
• 1 Tbsp paprika
• 1 tsp cumin powder
• 3/4 tsp kosher salt
• 4 Tbsp tomato paste
• 1 Tbsp fresh parsley
• 2 Tbsp chopped green olives
• 2/3 cup canned diced tomatoes - drained
• 1 jalapeno pepper - seeded and chopped (or to taste)
• 1/2 cup shredded monterey jack cheese or Mexican cheese blend
• 4 refrigerated pie crusts
• 1 large egg - beaten

Instructions

• 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.

Nutrition

Serving: 1 empanada | Calories: 201 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Cholesterol: 22 mg | Sodium: 250 mg | Fiber: 2 g | Sugar: 5 g

CourseSides

CuisineMexican/Latin

Main Ingredientbeef

MethodNon Instant Pot

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