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    Home » Recipes » Appetizers and Party Food

    Baked Beef Empanadas

    Published: Nov 23, 2018 · Modified: Mar 12, 2021 by Elizabeth · 16 Comments

    • Share38
    Jump to Recipe - Print Recipe
    Baked Beef Empanadas

    These beef empanadas are baked not fried and feature an easy-to-make ground beef filing. In this recipe we use premade empanada disks so they come together really quick.

    Baked Beef Empanadas on a baking sheet with one cut in half exposing the beef filling

    With step by step instructions, you’ll be an expert in no-time. Empanadas make great appetizers, and they’re perfect for breakfast, brunch or as a mid-day snack.

    If you like empanadas, try these stuffed biscuits that are made with refrigerated biscuits or these classic Cuban pastelitos de carne. Enjoy!

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Baked beef empanadas ingredients

    • 1 tablespoon Olive Oil
    • 1 Medium Onion, finely diced
    • 1 Carrot, finely diced
    • 1 Celery Rib, finely diced
    • 2-3 Garlic Cloves, minced
    • 1 pound Ground Sirloin
    • 1 teaspoon Salt
    • ½ teaspoon Dried Oregano
    • ¼ teaspoon Cumin
    • ¼ teaspoon Black Pepper, or to taste
    • 8 ounces Can Tomato Sauce
    • 2 tablespoons Water, divided
    • 1 teaspoon Worcestershire Sauce
    • 10 Empanada Discs (13 ounce package)
    • 1 Egg, slightly beaten

    You will also need

    • Large baking sheet
    • Parchment paper
    • Pastry brush
    • Fork
    • Paring knife

    Cook’s Notes

    Depending on where you live you may be able to find empanada discs in the freezer section of larger food chains or Latin markets. They’re round, thin dough discs that come frozen, usually ten to a pack. Defrost the discs according to package directions prior to using.

    Prep Work

    In a recipe where the spices are all added at the same time, prepare a seasoning mix. That way you’re not standing over the pot measuring out spices.

    Add the salt, dried oregano, cumin and black pepper to a small bowl. Stir to combine.

    Dice the onion, carrot and celery. They’re all going in at the same time so keep them in the same bowl. Then, mince the garlic.

    Start the beef filling for the empanadas

    Start the filling for the empanadas by heating the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook for 5 minutes, stirring frequently. Add the garlic and cook 1 minute, stirring frequently.

    Raise the heat to medium-high, add the ground beef and the prepared seasoning mix to the skillet. Stir to combine the ingredients well, breaking up any large pieces with a wooden spoon or a spatula as you go.

    Cook the beef for about 5 minutes until browned, stirring frequently.

    Cook’s notes

    We recommend using ground sirloin in this recipe because it tends to have a lower fat content than other ground beef.

    That said, fat content in ground beef varies, and it may be a little too much. If you feel there is too much grease in the skillet after browning the beef, remove some of it.

    To do this quickly, and neatly: remove the skillet from the heat, pile the ground beef to one side of the skillet and tip it slightly so the oil pools on the other side.

    Scoop out the oil using a large serving spoon or ladle and add it to an empty can or container. Continue scooping until most or all of the oil is gone. Then level the skillet, place it back over the heat and continue with the recipe.

    Finish the beef filling

    Add the tomato sauce, water and Worcestershire sauce to the skillet. (Add the water to empty can of tomato sauce and give it a swirl, that way you’ll get every drop out.) Stir well to combine.

    Lower the heat to medium-low and cover. Keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit. Cook the ground beef for 12-15 minutes, or until most of the liquid has cooked out. We don’t want it too saucy.

    Taste the beef filling and add salt to taste, if needed. Remove the skillet from the heat, uncover and allow the ground beef to cool. Give it a good stir every once in a while so that the steam escapes and it cools a bit faster.

    While the beef filling is cooling, make an empanada building station

    • Prepare the egg wash by beating the egg and 1 tablespoon of water.
    • Line the baking sheet with the parchment paper.
    • Get the pastry brush, fork and paring knife ready.
    • Preheat Oven to 350°F

    Build the empanadas

    1. Working with one empanada disk at a time, add about 2 heaping tablespoon of the ground beef, just a little off center.
    2. Using a pastry brush, moisten around the edges of the dough with the egg.
    3. Fold the empanada round in half, press the edges together gently. Use a fork to seal the edges together.
    4. Use a paring knife or other sharp tip, make 2-3 small slits on the top of each empanada to vent. Set the empanada on the lined baking sheet and repeat with the rest of the ingredients.
    How to make empanadas showing four pictures one, adding the beef to the dough, two brushing egg wash around the edges, three sealing the folded dough with a fork and four, piercing the top with a knife tip for venting

    Brush the tops of the empanadas with the egg wash.

    Brushing Egg Wash on Empanadas arranged on a baking sheet

    Bake the beef empanadas for approximately 25-35 minutes, until they’re a nice golden color.

    Baked Beef Empanadas arranged on a baking sheet

    Serve and enjoy!

    Baked Beef Empanadas on a baking sheet with one cut in half exposing the beef filling
    Print Recipe
    4.94 from 15 votes

    Baked Beef Empanadas

    These beef empanadas are baked not fried and feature an easy-to-make ground beef filing.
    Prep Time20 mins
    Cook Time55 mins
    Total Time1 hr 15 mins
    Course: Appetizer
    Cuisine: Cuban
    Keyword: empanadas
    Servings: 5
    Calories: 464kcal

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 Medium Onion finely diced
    • 1 Carrot finely diced
    • 1 Celery Rib finely diced
    • 2-3 Garlic Cloves minced
    • 1 pound Ground Sirloin
    • 1 teaspoon Salt
    • ½ teaspoon Dried Oregano
    • ¼ teaspoon Cumin
    • ¼ teaspoon Black Pepper or to taste
    • 8 ounces Can Tomato Sauce
    • 2 tablespoons Water divided
    • 1 teaspoon Worcestershire Sauce
    • 10 Empanada Discs 13 ounce package
    • 1 Egg slightly beaten

    You will also need

    • Large baking sheet
    • Parchment paper
    • Pastry brush
    • Fork
    • Paring knife

    Instructions

    Make the beef filling

    • Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook for 5 minutes, stirring frequently.
    • Add the garlic and cook 1 minute, stirring frequently.
    • Raise the heat to medium-high, add the ground beef, salt, dried oregano, cumin and black pepper to the skillet. Stir to combine the ingredients well, breaking up any large pieces with a wooden spoon or a spatula as you go. Cook the beef for about 5 minutes until browned, stirring frequently.
    • Add the tomato sauce, water and Worcestershire sauce to the skillet. Stir well to combine. Lower the heat to medium-low and cover. Keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit. Cook the ground beef for 12-15 minutes, or until most of the liquid has cooked out. We don’t want it too saucy.
    • Taste the beef filling and add salt to taste, if needed.
    • Remove the skillet from the heat, uncover and allow the ground beef to cool. Give it a good stir every once in a while so that the steam escapes and it cools a bit faster.

    While the beef filling is cooling, make an empanada building station

    • Prepare the egg wash by beating the egg and 1 tablespoon of water.
    • Line the baking sheet with the parchment paper.
    • Get the pastry brush, fork and paring knife ready.
    • Preheat Oven to 350°F

    Build the empanadas

    • Working with one empanada disk at a time, add about 2 heaping tablespoon of the ground beef, just a little off center.
    • Using a pastry brush, moisten around the edges of the dough with the egg.
    • Fold the empanada round in half, press the edges together gently. Use a fork to seal the edges together.
    • Use a paring knife or other sharp tip, make 2-3 small slits on the top of each empanada to vent. Set the empanada on the lined baking sheet and repeat with the rest of the ingredients.
    • Brush the tops of the empanadas with the egg wash.
    • Bake the empanadas for approximately 25-35 minutes, until they’re a nice golden color.

    Video

    Notes

    Depending on where you live you may be able to find empanada discs in the freezer section of larger food chains or Latin markets. They’re round, thin dough discs that come frozen, usually ten to a pack. Defrost the discs according to package directions prior to using.
     
    We recommend using ground sirloin in this recipe because it tends to have a lower fat content than other ground beef. That said, fat content varies, and it may be a little too much. If you feel there is too much grease in the skillet after browning the beef remove some of it. To do this quickly, and neatly: remove the skillet from the heat, pile the ground beef to one side of the skillet and tip it slightly so the oil pools on the other side. Scoop out the oil using a large serving spoon or ladle and add it to an empty can or container. Continue scooping until most or all of the oil is gone. Then level the skillet, place it back over the heat and continue with the recipe.

    Nutrition

    Calories: 464kcal | Carbohydrates: 43g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 1135mg | Potassium: 531mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2320IU | Vitamin C: 6.1mg | Calcium: 42mg | Iron: 5.5mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Appetizers and Party Food

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    • Easy Party Appetizers
    • Mini Beef Pot Pies
    • Sweet Potato Skins
    • Share38

    Reader Interactions

    Comments

    1. Da haus

      May 14, 2021 at 2:27 am

      5 stars
      I love empanadas! Especially the baked style they are a bit easier to deal with than frying. I used 80% ground beef and just drained it really well. I also use the Obrien potatoes and cook them separate in a cast iron skillet and add to the mixture. Whatever little grease is left over the potatoes absorb so the meat doesn’t get super dry. This recipe is a great base and you can add extra little things too, like sliced olives, ground up hard boiled egg, shredded cheese. The possibilities are endless. I’m sorry to vary your recipe, but I do that on almost everything!

      Reply
    2. Deb

      October 18, 2020 at 5:19 am

      In South America we often had empanadas…delicious for breakfast….served with a creamy garlic sauce. Are you familiar with this?

      Reply
      • Elizabeth

        October 18, 2020 at 1:19 pm

        Hi Deb,
        Yes, they’re delicious for breakfast! Thanks for stopping by!

        Reply
    3. B Cowell

      December 10, 2019 at 8:16 pm

      These are nothing like the empanadas that I have had from Argentina. The filling is salty and isnt that great.

      Reply
      • Elizabeth

        December 10, 2019 at 9:54 pm

        Hello. These are not Argentinian empanadas. They are empanadas with a savory beef filling. Sorry they didn’t work out for you.

        Reply
      • Diana Morgan

        August 21, 2020 at 11:36 am

        5 stars
        Loved this recipe. I used smoked pulled pork instead of ground meat & added a sprinkle of shredded cheddar cheese to each one. I made reg pie dough, it worked just fine. I served w/homemade salsa. Everyone loved them.

        Reply
    4. Penny

      April 09, 2019 at 2:19 pm

      5 stars
      Hi Elizabeth, I’m giving you 5 stars for the recipe even though I haven’t yet made it, but because it is written so well! Before I do make these, I am wondering if you have frozen them. I’m thinking that I would put them together first and freeze before baking. What do you think?

      Reply
      • Elizabeth

        April 09, 2019 at 3:27 pm

        Hi Penny. Thank you!! I have not frozen them. Since I use frozen empanada disks, I would hesitate to thaw them then freeze them again. I have made the beef filling a day in advance then put the empanadas together the next day. Good luck, let me know how it turns out.

        Reply
      • Olga

        September 28, 2019 at 2:43 pm

        Yes, can freeze before baking, My sister does all the time, especially when making many Empanadas for a party.

        Reply
        • Olga

          September 28, 2019 at 2:57 pm

          Forgot to mention – When freezing Empanadas after filling, make sure you put wax paper between EACH Empanada , so they will not stick, can freeze in layers. as long as you have wax paper covering EACH ONE.
          I use some of the paper that comes in-between the packaged GOYA Brand Frozen Empanadas. Not all frozen discs have papers in-between, in store freezers.

          Reply
    5. Georgeann smith

      January 24, 2019 at 4:05 pm

      What is the brand name of the Beef Empandas pastry

      Reply
      • Elizabeth Rodriguez

        January 24, 2019 at 7:03 pm

        Hi Georgeann. Thanks for your question! Goya is probably the most prominent brand. But there’s others, La Fe and El Sembrador are two that I have come across. The package will most likely read “discos para empanadas”. Look in the “International Food” frozen food section. Check Latin markets in your area too.

        Reply
      • Kathleen

        March 05, 2020 at 7:04 pm

        5 stars
        I love these and so does everyone that tried them. Before I found the goya frozen dicso, (found in price rite and market basket) I tried frozen rhodes rolls I defrosted them by their directions, let rise , then I rolled out each one flat, worked pretty good but extra calories!! (Oh and extra work) So I’m happy I found your recipe that baked the empanadas with the discos!!! Thankyou

        Reply
        • Elizabeth

          March 06, 2020 at 5:58 pm

          Hi Kathleen, I’m really glad you enjoyed them!

          Reply
    6. Leslie

      January 20, 2019 at 6:18 pm

      I found these to be greasy, so ran the meat mixture thru a colander, and blotted with paper towels. I’m sure it sacrificed flavor tho.

      Reply
      • Elizabeth Rodriguez

        January 21, 2019 at 12:00 am

        Hi Leslie, thank you for your feedback and I’m sorry this didn’t work out for you. We use ground sirloin in this recipe because it tends to be less greasy than other varieties. But, I understand the fat content in ground beef varies. Based on your experience, I have added cook’s notes to this recipe to address excess grease in the skillet after browning the ground beef that others might find helpful. Thank you again for your comments.

        Reply

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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