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Savory and Flavorful Ground Beef Empanadas

Experience the delight of savory and flavorful Ground Beef Empanadas made with an upgraded, spicy and flaky pastry on the outside and a juicy, smoky, palatable beef filling. These empanadas are effortless, perfect grab-and-go snacks or appetizers, and are freezer-friendly too!
3
45 min
TOTAL TIME
161
CALORIES
$0.57
PER SERVING
Savory and Flavorful Ground Beef Empanadas
Ingredients
13 INGREDIENTS
16 SERVINGS
Chili Powder
1 tbsp chili powder
Red Bell Pepper
1 small red bell pepper
diced
Salt
1 1/2 tsp salt
90% Lean Ground Beef
1 lb 90% lean ground beef
Scallions
2 whole scallions
thinly sliced
Olive Oil
2 tsp olive oil
Yellow Onion
1 small yellow onion
chopped
Paprika
1 tsp paprika
for dough
Egg
1 large egg
Pie Crust Rolls
2 whole pie crust rolls
Black Pepper
1 tsp black pepper
Cumin Powder
1 tbsp cumin powder
Garlic
2 cloves garlic
minced
Directions
15 STEPS
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
1
Set the ready-to-bake pie crust rolls on the counter to bring them to room temperature.
2
Preheat a medium-large pan on high heat, add 1 tsp of olive oil, and then the ground beef. Break up the beef while cooking.
3
Add the minced garlic, thinly sliced scallions, chopped onion, diced red bell pepper, chili powder, cumin powder, salt, and black pepper to the pan. Cook until the beef is fully cooked and vegetables are softened.
4
Transfer the beef filling to a bowl and let it cool in the fridge.
5
Roll the dough out onto a large, smooth, clean, and floured surface. Add paprika and mix it in with the dough.
6
Using a rolling pin, roll the dough thinner to about 15-16 inches in length and 11 inches in width. Patch up any breaks in the dough.
7
Using a lid or large biscuit cutter about 4 3/4 inches in diameter, cut circles into the dough. Re-roll and cut scraps as needed, yielding about 8 empanadas from each pie crust.
8
Place a heaping spoonful of the cooled beef filling onto the center of each dough circle, leaving about 3/4-inch of space from the filling to the edge.
9
Beat the egg in a small bowl and use your finger or a small pastry brush to apply a small amount of beaten egg around the outer edge of the right half of the dough circle.
10
Carefully fold over one side of the dough, using your other hand to push the filling away from the edge, ensuring a proper seal. Press down to seal the edges with your fingers, and then crimp the edges with a fork.
11
Place each empanada on an oiled sheet pan.
12
Brush the tops of the empanadas with the remaining beaten egg and give them a light sprinkle of chili powder.
13
Optionally, freeze the empanadas on the sheet pan and transfer them to a storage container once completely frozen.
14
Preheat the oven to 400 F (204 C).
15
Place the empanadas (fresh or frozen) on an oiled sheet pan and bake on the center rack of the oven for 15 minutes, or until golden brown.
Health Info
Macros
10g
CARBS
12g
FAT
6g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
Frequently Asked Questions
Why is my empanada dough falling apart?
Why is my filling spilling out of the empanada?
Is it better to bake or fry empanadas?
Do you need to egg wash empanadas?
Why is the ground beef in my empanada filling dry and lacking in flavor?
Can you freeze uncooked empanadas?
What other ingredients can I add to my beef empanadas to enhance their taste?
Why are my empanadas not cooking evenly?
Do I need to cook my beef filling before stuffing it in the empanada?
How to keep my empanadas from getting soggy?