There’s something undeniably comforting about biting into a warm, flaky empanada filled with savory, seasoned beef. It’s one of those foods that feels like a hug in every bite. Whether you’re making these for a weeknight dinner, a casual get-together, or prepping a batch to freeze for later, beef empanadas are a game-changer. They’re easy to make, incredibly flavorful, and perfect for dipping into your favorite sauces.
Empanadas have a rich history, originating in Spain and Portugal before spreading across Latin America and the Philippines. Each region has put its own unique twist on these delightful hand pies. Some are baked, while others are fried, and the fillings range from meat and cheese to seafood and even sweet variations. No matter the version, one thing remains the same: empanadas are always a crowd-pleaser.
For this recipe, we’re keeping it simple with pre-made pie crust and a flavorful beef filling. The result is a crisp, golden pastry packed with juicy, well-seasoned meat and melty cheese. It’s a shortcut recipe that doesn’t skimp on taste. If you love meals that are easy to assemble but feel special, this one is for you. These beef empanadas come together in just 30 minutes and can be made in large batches, making them perfect for meal prep or freezing.
You don’t need fancy equipment or hours in the kitchen to make this happen. With just a few ingredients, a baking sheet, and an oven, you’ll have golden-brown empanadas ready to enjoy. Let’s get started on making these irresistible, homemade beef empanadas that will quickly become a staple in your kitchen.
Why You’ll Love This Recipe
One of the best things about this easy beef empanadas recipe is its versatility. Whether you’re looking for a quick dinner idea, a snack to bring to a party, or a make-ahead meal to stash in the freezer, these empanadas check all the boxes.
First, they’re incredibly easy to make. We’re using store-bought pie crust to keep things simple, so there’s no need to fuss with making dough from scratch. The filling comes together in minutes, using ground beef, onions, bell peppers, and spices to create a bold, flavorful bite.
They’re also perfect for meal prepping. You can make a big batch and freeze them before baking, so you always have a quick meal ready to go. Just pop them in the oven straight from the freezer, and you’ll have warm, crispy empanadas in no time.
Another reason to love this recipe is how customizable it is. You can adjust the seasoning to your preference, swap in different cheeses, or even add extra veggies to the filling. If you want a little heat, throw in some diced jalapeños or a pinch of red pepper flakes. Prefer a different protein? You can easily substitute ground chicken or turkey.
Finally, they pair well with so many sides and dipping sauces. Whether you love a classic salsa, a creamy avocado dip, or a simple squeeze of lime, these empanadas are made for dunking. Plus, they’re portable and mess-free, making them great for packed lunches or road trip snacks.
Health Benefits
While empanadas are typically seen as indulgent, this recipe offers a few healthy perks. First, using lean ground beef provides a good source of protein without excessive fat. Protein is essential for muscle growth, energy levels, and keeping you feeling full longer.
Bell peppers add a dose of vitamins A and C, which are great for boosting immunity and promoting healthy skin. Onions, another key ingredient, are rich in antioxidants and have anti-inflammatory properties. If you want to make this dish even healthier, you can use whole wheat pie crust or swap the pie dough for a lower-carb alternative like almond flour-based pastry.
Additionally, since these empanadas are baked instead of fried, they contain significantly less oil and fewer calories than traditional fried versions. Baking still gives you a crispy, golden crust without the extra grease.
For those watching their sodium intake, you can control the amount of salt used in the filling and opt for reduced-sodium cheese. Pairing these empanadas with a fresh side salad or a light soup can turn them into a well-balanced meal with fiber, protein, and healthy fats.
Preparation Time, Servings, and Nutritional Information
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 10 empanadas
- Calories per serving: 280
- Protein: 12g
- Carbohydrates: 25g
- Fat: 14g
Ingredients List
- 2 pre-made pie crusts (store-bought or homemade)
- 1 lb ground beef (lean recommended)
- ¼ cup diced yellow onion
- ½ medium bell pepper, diced (any color)
- 1 tsp cumin
- 1 tsp minced garlic
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp chili powder
- 1 cup Mexican blend cheese (or cheddar)
- 1 egg (for brushing)
Step-By-Step Cooking Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the empanadas from sticking and makes cleanup easier.
- Cook the beef filling. Heat a skillet over medium heat and add the ground beef. Cook, breaking it up with a spatula, until browned. Drain any excess fat.
- Add the vegetables and seasoning. Stir in the diced onions and bell peppers. Cook for another 3-4 minutes until the vegetables soften. Add the garlic, cumin, salt, black pepper, and chili powder, mixing well. Remove from heat and let the mixture cool slightly.
- Prepare the pie crust. Roll out the pre-made pie crust on a lightly floured surface. Use a round cutter (or a small bowl) to cut out circles about 4-5 inches in diameter.
- Assemble the empanadas. Place 2-3 tablespoons of the beef mixture in the center of each circle. Sprinkle about 1 tablespoon of cheese on top.
- Seal the edges. Fold the dough over the filling to form a half-moon shape. Press the edges together and use a fork to crimp the edges, sealing the empanada shut.
- Egg wash. Beat the egg and brush it over the empanadas for a golden finish.
- Bake. Arrange the empanadas on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
- Serve warm. Enjoy them with salsa, guacamole, or sour cream.
How to Serve
- With salsa or chimichurri sauce
- Alongside a fresh green salad
- With avocado slices and lime wedges
Pairing Suggestions
- Drinks: Iced tea, lemonade, or sparkling water
- Sides: Mexican rice, black beans, or roasted vegetables
Storage, Freezing & Reheating Instructions
- Store leftovers in an airtight container for up to 3 days.
- Freeze unbaked empanadas for up to 3 months.
- Reheat in the oven at 350°F for 10 minutes.
Common Mistakes to Avoid
Making homemade beef empanadas is easy, but a few common mistakes can impact the final result. By knowing what to watch out for, you can ensure your empanadas turn out golden, crispy, and full of flavor.
One major mistake is overfilling the empanadas. It can be tempting to add extra filling, but too much will make it difficult to seal the edges properly. Overstuffed empanadas are more likely to burst open while baking, causing the filling to leak out. To prevent this, stick to about two to three tablespoons of filling per empanada.
Another common issue is not sealing the edges well. If the edges aren’t properly crimped with a fork or pinched together, the filling can escape during baking. To help create a tight seal, lightly moisten the edges with water or egg wash before pressing them together.
Using dough that’s too thick or too thin can also affect the texture. Thick dough may result in empanadas that are too heavy and doughy, while overly thin dough can tear easily or become too crispy. Aim for a thickness of about ⅛ inch for the perfect balance.
Finally, not preheating the oven properly can lead to uneven baking. A fully preheated oven ensures the empanadas cook evenly and develop a golden, crispy crust. Always allow the oven to reach the correct temperature before placing your empanadas inside.
Pro Tips
To make sure your beef empanadas turn out perfectly every time, follow these expert tips. These small adjustments can elevate your empanadas from good to absolutely delicious.
Letting the filling cool before assembling is essential. When the beef mixture is too warm, it can make the dough difficult to handle and cause it to tear. A slightly chilled filling also helps the empanadas hold their shape better during baking.
For extra flavor, toast your spices before adding them to the filling. Heating cumin, chili powder, and garlic in a dry pan for about 30 seconds releases their essential oils, making the flavors deeper and more aromatic.
If you want ultra-crispy empanadas, bake them on a wire rack placed over a baking sheet. This allows hot air to circulate around the empanadas, crisping up the bottoms as well as the tops. If you don’t have a wire rack, flip the empanadas halfway through baking to ensure even browning.
For a richer, buttery flavor, mix melted butter into your egg wash before brushing it on the empanadas. This gives them a deeper golden-brown color and adds an extra layer of crispiness.
When cutting your dough circles, use a biscuit cutter or a small bowl with a sharp edge. This ensures clean, even cuts and helps prevent tearing. If you’re re-rolling leftover dough scraps, be gentle to avoid overworking the dough, which can make it tough.
Finally, if you have leftovers, reheat them in an oven or air fryer instead of the microwave. This keeps the crust crisp rather than making it soggy. A quick five to seven minutes at 350°F will refresh them perfectly.
Frequently Asked Questions (FAQs)
Can I make empanadas ahead of time?
Yes, you can assemble the empanadas ahead of time and store them in the refrigerator for up to 24 hours before baking. You can also freeze them for up to three months and bake them straight from frozen.
Can I fry these empanadas instead of baking them?
Absolutely! Heat about an inch of oil in a deep skillet and fry the empanadas at 350°F until golden brown, about two to three minutes per side. Drain on paper towels before serving.
What’s the best way to reheat empanadas?
For the crispiest results, reheat empanadas in a preheated oven at 350°F for five to seven minutes. You can also use an air fryer at 350°F for four to five minutes. Avoid using the microwave, as it can make the crust soggy.
Can I use a different type of meat?
Yes! Ground chicken, turkey, or even shredded rotisserie chicken work well in place of beef. You can also try using a mixture of ground beef and chorizo for extra flavor.
Conclusion & Call to Action
These easy beef empanadas are a must-try recipe for anyone who loves crispy, savory hand pies filled with deliciously seasoned meat and melty cheese. Whether you’re making them for a quick weeknight dinner, a gathering with friends, or freezing a batch for later, they are sure to be a hit. The best part is that they require minimal effort while delivering maximum flavor.
If you’re new to making empanadas, this recipe is the perfect place to start. With store-bought pie crust as a shortcut, you can enjoy homemade empanadas without spending hours in the kitchen. The crispy, golden exterior combined with the juicy, spiced beef filling is simply irresistible. Plus, with all the tips and variations provided, you can easily customize them to suit your taste preferences.
I’d love to hear how your empanadas turned out! Did you make any modifications or try a fun new filling? Share your experience in the comments below. If you snapped a photo of your delicious empanadas, tag me on social media—I’d love to see your creations!
If you enjoyed this recipe, don’t forget to bookmark it or share it with friends and family. And if you’re looking for more easy, flavorful recipes, be sure to check out other quick meal ideas on my site. Happy cooking, and enjoy your homemade beef empanadas!
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Beef Empanadas
- Total Time: 30 minutes
- Yield: 10 empanadas 1x
Description
These easy beef empanadas are made with flaky pie crust and a savory, spiced beef filling. They bake to golden perfection in just 30 minutes and are perfect for meal prepping, snacking, or serving at gatherings.
Ingredients
- 2 pre-made pie crusts
- 1 lb ground beef (lean recommended)
- ¼ cup diced yellow onion
- ½ medium bell pepper, diced (any color)
- 1 tsp cumin
- 1 tsp minced garlic
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp chili powder
- 1 cup Mexican blend cheese (or cheddar)
- 1 egg (for brushing)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cook the ground beef in a skillet over medium heat, breaking it up until browned. Drain excess fat.
- Stir in onions, bell peppers, garlic, cumin, salt, black pepper, and chili powder. Cook for 3-4 minutes. Remove from heat and let cool slightly.
- Roll out the pie crust on a lightly floured surface. Cut out 4-5 inch circles using a small bowl or cutter.
- Place 2-3 tablespoons of the beef mixture in the center of each circle. Top with 1 tablespoon of cheese.
- Fold the dough over the filling to create a half-moon shape. Use a fork to crimp and seal the edges.
- Beat the egg and brush it over the empanadas for a golden crust.
- Arrange on the baking sheet and bake for 12-15 minutes until golden brown.
- Serve warm with salsa, guacamole, or sour cream.
Notes
- Let the filling cool before assembling to prevent soggy dough.
- For a crispier texture, brush with a mix of egg wash and melted butter.
- Freeze unbaked empanadas for up to 3 months and bake when needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Snack
- Method: Baking
- Cuisine: Latin American