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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.

 

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!

 

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To make these baked empanadas you will need:

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
4.75 from 4 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.

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10 thoughts on “Baked Beef Empanadas”

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

  • 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?

    • 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.

      • 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.

    • 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.

  • 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.

    • 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.

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