Beef Empanadas Recipe
Beef Empanadas Recipe - made with a flavorful filling of hearty ground beef, shredded cheese, and tender vegetables folded in store-bought empanada wrappers or pie crust and baked until golden and flakey. Super easy to make, these perfect little pockets of perfection are great for parties, weeknight dinners, or lunch on the go.
Servings: 20 empanadas
Ingredients
- 1 pound ground beef
- 2 tablespoon olive oil
- 1 cup carrots diced
- ½ white onion finely diced
- 1 cup frozen peas thawed
- 3 cloves garlic minced
- ½ cup beef broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- 2 cup Colby Jack cheese freshly shredded, divided
- 1 large egg
- 2 tablespoon water
- 20 premade empanada wrappers (or frozen pre-made pie crust see notes)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Heat a large skillet over medium-high heat. Add the ground beef to the skillet and season with a pinch of salt and black pepper. Cook until browned, breaking apart into smaller pieces using a spatula.
- Carefully drain the grease from the skillet. Remove the cooked beef to a clean plate and set it aside.
- Return the same skillet to medium heat. Add the olive oil, carrots, and onions and cook for approximately 5 minutes or until the onions turn translucent and the carrots start to soften. Stir in the thawed peas and minced garlic. Cook for an additional 30 seconds or until the garlic is fragrant.
- Return the cooked ground beef to the skillet. Stir in the beef broth, salt, pepper, and chili powder and simmer for 5 minutes or until the liquid has reduced almost completely.
- Remove from heat and stir in half of the cheese (1 cup).
- Meanwhile, whisk together one egg with two tablespoons of cool water in a small bowl. Set aside.
- Place one empanada wrapper on a clean surface. To one side of the wrapper, add one tablespoon of cheese then top the cheese with about two tablespoons of the beef mixture.
- Brush the edges of the wrapper with the egg wash, fold the wrapper over the filling then press the edges to seal. Use a fork to crimp the edges of the empanadas or twist the edges inward to form whatever design you prefer.
- Repeat this process for all 20 empanada wrappers. Once finished, place the empanadas on a baking sheet line with parchment paper and cover with plastic wrap. Transfer the empanadas to the refrigerator to chill for at least 20 minutes. If you plan to freeze your empanadas, now is the time to do so.
- Evenly space 6-8 of the prepared empanadas on a baking sheet lined with parchment paper and brush the tops with the egg wash.
- Bake for approximately 20-25 minutes or until the tops are golden and the dough is flaky. Repeat the baking process with the remaining empanadas then serve with salsa and freshly chopped cilantro if desired.
Notes
If you can't find wrappers specific for empanadas, that ok! You can also use pre-made pie crust that's been thawed (at least one package - 2 rolls). Follow the instructions above for filling and folding, then bake in the oven at 350 degrees F for approximately 15 minutes or until golden.
What size circle for empanadas?
- Small empanadas: 4-inch diameter (10-centimeter) circles (1 tablespoon of filling).
- Medium empanadas: 5-inch (13-centimeter) circles (2 tablespoons of filling).
- Large empanadas: 6-inch (15-centimeter) circles (3 tablespoons of filling).
Nutrition
Calories: 256kcal | Carbohydrates: 22g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 244mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1098IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg
