Recipes · Cooking tips · Techniques

Baked Beef Empanadas

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. And 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 fantastic pastelitos de carne. Enjoy!

 

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 were 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. Mince the garlic.

 

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

Baked Beef Empanadas arranged on a baking sheet

 

Baked Beef Empanadas
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 
These beef empanadas are baked not fried and feature an easy-to-make ground beef filing.
Course: Appetizer
Cuisine: Cuban
Keyword: empanadas
Servings: 5
Calories: 464 kcal
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
  1. Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook for 5 minutes, stirring frequently.

  2. Add the garlic and cook 1 minute, stirring frequently.

  3. 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.
  4. 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.

  5. Taste the beef filling and add salt to taste, if needed.

  6. 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
  1. Prepare the egg wash by beating the egg and 1 tablespoon of water.
  2. Line the baking sheet with the parchment paper.
  3. Get the pastry brush, fork and paring knife ready.
  4. 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.
  5. Brush the tops of the empanadas with the egg wash.
  6. Bake the empanadas for approximately 25-35 minutes, until they’re a nice golden color.
Recipe 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.

Nutrition Facts
Baked Beef Empanadas
Amount Per Serving
Calories 464 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 94mg 31%
Sodium 1135mg 47%
Potassium 531mg 15%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 3g
Protein 24g 48%
Vitamin A 46.4%
Vitamin C 7.4%
Calcium 4.2%
Iron 30.3%
* Percent Daily Values are based on a 2000 calorie diet.
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. And 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. #bakedbeefempanadas #empanadas

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