The store-bought shortcut I’m not apologizing for 😏
I made the mistake of discovering this fact: it’s actually really EASY to make beef empanadas at home… and now I cannot go a week without making them!
The secret behind these Easy Beef Empanadas? Pre-packaged pie crust dough, which saves you an ENTIRE step and SO much time.
Are these traditional? Not even a little.
Real empanada dough is its own whole project, and pie crust bakes up flaky and golden enough that I stopped feeling bad about it.
The part I’d never skip is the thin layer of refried black beans that goes down before the beef. It isn’t traditional either, but it’s what makes the filling creamy instead of crumbly.
Two pie crusts give you twelve empanadas, which is dinner for a family or a full platter for game day. The filling keeps a full day in the fridge, so the folding is all that’s left when you actually want to eat.
Weekend project? Only if you want it to be.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Pie crust: Refrigerated pie crust is what makes this fast, and it bakes up flakier than most homemade empanada dough. You can make your own if you’d rather, but the boxed kind is the whole point here.
- Ground beef: Stick with a leaner 90/10 so the filling doesn’t go greasy inside the crust. Ground turkey or chicken work too, though the flavor shifts.
- Refried black beans: Store-bought or homemade refried black beans both work here. Regular refried pinto beans are a fine swap.
- Taco seasoning: A batch of homemade taco seasoning gives you control over the salt, or grab a packet from the store.
- Cheddar cheese: Get the finely shredded kind so it packs into the small circles more easily. Monterey Jack or a Mexican blend melt beautifully too.
- Jalapenos: Seeded and finely diced, they add warmth more than heat. Leave a few seeds in if you want more of a kick.
- Corn: Canned and drained is easiest. Frozen corn works if you thaw it and pat it dry first.
- Tomato paste: Look for a squeeze tube so you’re not opening a whole can for a spoonful.
- Chicken broth: Added a little at a time, this pulls the filling together without making it wet.
- Egg and milk: Whisked together, this is the glue that seals the edges and the wash that turns the tops golden.
How to Make Beef Empanadas
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the veggies and beef.
Saute the onion and jalapenos in oil until tender, then stir in the garlic for about 30 seconds. Push everything to the side of the pan, add the rest of the oil along with the ground beef, and cook until browned.
Crumble the beef with a potato masher as it cooks. Finer pieces pack into the small circles better and keep the empanadas from bulging at the seams.
Season and simmer.
Stir in the taco seasoning, tomato paste, salt, and pepper, then pour in the broth a tablespoon or two at a time. Add the corn and let it all simmer for 3 to 4 minutes before pulling the pan off the heat.
Let the filling cool before you fill anything. Warm filling softens the pie crust from the inside and makes a good seal much harder to get.
Cut the crust.
Roll one pie crust flat on a lightly floured board and cut six 4 and a half inch circles, re-rolling the scraps as you go. Repeat with the second crust so you end up with twelve.
If the dough turns soft and sticky, chill it. Cold pie crust cuts cleanly and won’t stretch back out of shape when you fold it over.
Fill and seal.
Brush the outer half-inch of each circle with egg wash, then layer the beans, beef, and cheese slightly off center. Fold the crust over, press the edge down with your thumb, and crimp with a fork without pushing all the way through.
Resist the urge to overfill. Half a tablespoon of beans, a tablespoon and a half of beef, and half a tablespoon of cheese is exactly what keeps these from bursting open in the oven.
Bake until golden.
Line the empanadas on a parchment-lined sheet pan at least an inch apart and brush the tops with more egg wash. Bake at 375 degrees F for 20 to 22 minutes, until the edges are just golden.
Give them 5 to 10 minutes to rest before serving. The filling is molten straight out of the oven, and a sprinkle of coarse sea salt on top right at the end is worth doing.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
FAQs
Yes, and it is what this whole recipe is built around. Refrigerated pie crust bakes up flaky and golden, and it saves you from making dough from scratch. It is not traditional empanada dough, but it is the reason these are doable on a weeknight.
Baked. They go into a 375-degree F oven for 20 to 22 minutes and come out golden with no oil to heat up and no mess to clean.
Almost always too much filling, or filling that was still warm when it went in. Stick to the amounts in the recipe card, let the beef mixture cool first, and crimp the entire edge with a fork.
You can. The beef filling keeps in the fridge for a day, and if you are making your own pie dough, that can be made the day before too.
Store leftover empanadas in an airtight container in the refrigerator for up to 3 to 4 days. For the crispiest crust, reheat them in a 350°F oven until warmed through. While the microwave works in a pinch, it will soften the pastry.
Yes! Baked empanadas freeze well for up to 3 to 4 months in a freezer-safe container. Reheat them directly from frozen in a 350°F oven until hot and crispy.
Yes! Ground turkey, ground chicken, ground pork, or even shredded beef all work well in place of ground beef.
Before you panic…
My crust cracked when I folded it.
The dough got too warm. Slide the circles back into the fridge for a few minutes, and they will fold without splitting.
The edges will not stay sealed.
You likely skipped or skimped on the egg wash around the rim. Brush the outer half-inch generously, then press with your thumb before crimping.
The fork went all the way through the crust.
Press firmly but stop before the tines break the surface. If one tears, pinch it closed and bake that one seam side up.
I have filling left over.
Simply toss it in a tortilla to make a taco!
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Easy Beef Empanadas Recipe
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Ingredients
Beef Taco Filling:
- 2 tablespoons oil divided
- ½ cup onion finely diced
- 1-2 jalapenos seeded, finely diced
- 2 cloves garlic finely minced
- ½ pound ground beef 90/10
- 1 tablespoon taco seasoning homemade or store bought
- 1 tablespoon tomato paste
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- ¼ cup chicken broth regular sodium
- ½ cup corn canned, drained
Empanadas:
- 1 large egg large
- 1 tablespoon milk regular or plant-based
- ½ cup refried black beans with sodium
- ½ cup Cheddar cheese finely shredded
- 2 9- inch pie crusts prepared
Instructions
- Preheat the oven to 375°F.
- Sauté the Veggies: Add 1 tablespoon of oil to a large skillet over medium heat along with the onions and jalapenos. Saute for 2-3 minutes, or until tender. Add garlic and continue sauteing for 30 seconds.2 tablespoons oil, ½ cup onion, 1-2 jalapenos, 2 cloves garlic
- Cook the Meat: Push the vegetables to the side of the skillet and add the remaining tablespoon of oil along with the beef. Cook for 7-8 minutes, or until cooked through. Crumble the meat with a potato masher to get finer pieces.2 tablespoons oil, ½ pound ground beef
- Season and Simmer: Add taco seasoning, tomato paste, salt, and pepper. Mix until combined. Pour in the broth, a tablespoon or two at a time, mixing well between each addition. Stir in corn and simmer over medium-low heat for 3-4 minutes. Remove the beef filling from the heat.1 tablespoon taco seasoning, 1 tablespoon tomato paste, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup chicken broth, ½ cup corn
- Make the Egg Wash: Whisk together the egg and milk in a small bowl and set aside until ready to use.1 large egg, 1 tablespoon milk
- Cut the Crust: Lightly dust a cutting board with flour. Roll out one of the pie crusts so it lays flat on the board. Using a 4 ½-inch round cookie cutter, cut the dough into 6 circles, reshaping and re-rolling the dough, as needed. Repeat this with the remaining pie crust until you have 12 circles.2 9- inch pie crusts
- Fill and Seal: Using a pastry brush, brush the outer ½-inch edge of each circle with egg wash. Spread ½ tablespoon of beans slightly off-center in each of the pie crust circles, top with 1 ½ tablespoons of the beef filling, and sprinkle with ½ tablespoon of shredded cheese. Fold over the opposite side of the pie crust to cover up the filling, making sure the edges meet. (Like you would fold up a taco!) Press down around the outer ½-inch edge with your thumb to seal the packet. Then, crimp the edges with a fork around the perimeter of the empanada to further seal it; press firmly enough to ensure it’s closed, but avoid going all of the way through and breaking apart the pie crust.Repeat this process with the remaining pie crust and filling ingredients. You should get 12 empanadas.*½ cup refried black beans, ½ cup Cheddar cheese
- Bake the Empanadas: Place the empanadas on a parchment paper-lined baking sheet at least 1-inch apart. Coat the surfaces with more of the egg wash using a pastry brush. Bake the empanadas in the preheated oven for 20-22 minutes, or until the edges are slightly golden and the dough is cooked through.
- Allow to rest for 5-10 minutes and then finish with coarse sea salt just before serving with a side of salsa. Enjoy!
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Video
Notes
- Dough: Store-bought pie crust is a great shortcut, or use homemade if you have the time.
- Filling: Don’t overfill the empanadas or they may burst open while baking.
- Seal Well: Crimp the edges firmly with a fork, being careful not to press all the way through the dough.
- Seasoning: Homemade taco seasoning adds the best flavor, but your favorite store-bought blend works, too.
- Heat: Add diced jalapeños, chili powder, or red pepper flakes for a spicier filling.
- Prep Ahead: Make the filling up to 1 day in advance and refrigerate until ready to assemble.
- Leftovers: Extra filling is delicious tucked into tacos, burritos, or served over rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with beef empanadas
These are good as dinner and even better as a spread. Set them out with Roasted Tomato Salsa and Homemade Guacamole and let everyone build their own plate.
For a full dinner, Mexican Rice or Cilantro Lime Rice rounds things out without needing the oven, since the empanadas already have it.
Feeding a crowd? Skillet Mexican Street Corn Salad comes together on the stovetop, and a batch of Refried Black Beans does double duty since you already need some for the filling.
If you want to make it a bigger Tex-Mex spread, Mexican Stuffed Sweet Potatoes can share the oven at the same temperature.
More Mexican-inspired dinners
If taco night needs a break but the flavors don’t, start here.
Barbacoa Tacos
1 hr 40 mins
Instant Pot al Pastor Tacos
1 hr 10 mins
Baja Fish Tacos
45 mins
Mexican Stuffed Bell Peppers
40 mins
