Baked Beef Empanadas

These beef empanadas are baked not fried and feature an easy-to-make ground beef filing.

Course Appetizer

Cuisine Cuban

Keyword empanadas

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

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