Easy Beef Empanadas Recipe

Original Post: https://www.evolvingtable.com/?p=92353

Empanadas are served on a plate with salsa, sour cream, and guacamole.

5 from 3 votes

Easy Beef Empanadas Recipe

With this Easy Beef Empanadas recipe in your back pocket, you can quickly make little pockets of cheesy taco flavors in no time! With a pre-made pie crust, all you'll need to do is cook the ground beef filling, fold them into packets, and bake in the oven.

Prep Time40

Cook Time20

Total Time1

Course: Dinner

Cuisine: Latin American, Mexican

Servings: empanadas

Author: London Brazil

Ingredients

Beef Taco Filling:

2 Tbsp. oil divided
½ cup onion finely diced
1-2 jalapenos seeded, finely diced
2 cloves garlic finely minced
½ lb. ground beef 90/10
1 Tbsp. taco seasoning homemade or store bought
1 Tbsp. tomato paste
½ tsp. salt to taste
¼ tsp. black pepper
¼ cup chicken broth regular sodium
½ cup corn canned, drained

Empanadas:

1 egg large
1 Tbsp. 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 Tbsp. 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 Tbsp. oil, ½ lb. 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 Tbsp. taco seasoning, 1 Tbsp. tomato paste, ½ tsp. salt, ¼ tsp. 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 egg, 1 Tbsp. 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!

Video

Notes

*If you have a little of the filling ingredients leftover, simply toss them in a tortilla to make a taco!

Prep-Ahead Instructions:

You can make the filling a day ahead, just keep it in the fridge. If you're making a pie crust, you can also whip it up the day before.

Storage Directions:

Keep leftover empanadas in an airtight container in the fridge for up to 3 to 4 days. Alternatively, freeze in a freezer-safe container for up to 3 to 4 months. For the best results, reheat in the oven to get the crispy texture back.

Recipe Tips

DIY. Whip up a big batch of homemade taco seasoning to keep on hand.
Save time. Grab some pre-made pie crust from the grocery store if you don't want to make your own dough.
Just enough. Too much filling will cause the empanadas to break open when baking.
Pay attention. Don't press the fork all the way through the crust when sealing.
Add some spice. Include extra jalapeños, or stir in some chili powder or red pepper flakes for a kick of great flavor, it's up to your personal preference.

Nutrition