Baked beef empanadas tuck a savory filling of ground beef, onion, garlic, cumin, and smoked paprika into flaky dough pockets, then bake them until golden, crisp, and brushed with an egg shine.
Store bought empanada dough keeps the work light, and the filling comes together in one skillet. Cool the filling before stuffing, seal the edges with a fork, and bake a tray of golden pockets in twenty minutes.
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Why This Baked Beef Empanadas Recipe Works
Cooling the filling before it goes in the dough keeps the pastry from tearing or turning soggy, and it helps the empanadas bake up crisp.
Cumin, smoked paprika, and oregano give the beef a warm, smoky flavor, and the onion adds sweetness that balances the savory meat.
Baking instead of frying keeps the dish lighter and less messy, and an egg wash gives the dough a deep golden, glossy surface.
Ingredients for Baked Beef Empanadas
- For the filling: ground beef browned with chopped onion and garlic, then seasoned with cumin, smoked paprika, oregano, and salt.
- For the pockets: empanada dough discs or pie crust rounds, and a beaten egg for brushing the tops before baking.
Ground beef. Brown it until crumbly and drain any fat, so the filling stays dry enough to seal inside the dough.
Onion and garlic. Chop the onion small so it cooks through, and add the garlic late so it stays sweet instead of bitter.
Spices. Cumin and smoked paprika form the flavor base, and oregano adds a light herbal note to the beef.
Empanada dough. Thaw store bought discs in the refrigerator, and keep them covered so the edges do not dry out and crack.
Egg wash. A beaten egg brushed over the tops gives the baked pastry a deep golden shine and a crisp bite.
How to Make Baked Beef Empanadas
1. Brown the beef. Cook the ground beef in a skillet over medium heat until crumbly and browned, then drain any fat.
2. Add the aromatics. Stir in the chopped onion and garlic and cook until the onion softens.
3. Season and cool. Add the cumin, smoked paprika, oregano, and salt, then let the filling cool completely.
4. Fill the dough. Heat the oven to 375 degrees F, then spoon a small amount of filling onto the center of each dough disc.
5. Seal the pockets. Fold each disc over the filling and press the edges with a fork to seal tightly.
6. Brush and bake. Set the empanadas on a baking sheet, brush with beaten egg, and bake for twenty minutes, until golden brown and the filling reaches 160 F.
How to Serve Baked Beef Empanadas
Serve the empanadas warm, with salsa or a cilantro dip. They go well with homemade spanish rice, homemade corn salsa, a cucumber tomato feta salad, and fresh peach lemonade.
How to Store and Reheat Baked Beef Empanadas
Cool the baked empanadas and keep them in a covered container in the refrigerator for up to three days. Reheat in a hot oven until they reach 165 F, which restores the crisp crust. Freeze unbaked empanadas on a tray, then bag them for up to three months and bake them from frozen with a few extra minutes.
Tips and Variations for Baked Beef Empanadas
Cool the filling. Warm filling softens the dough and makes the pockets hard to seal, so wait until it is completely cool.
Do not overfill. A small spoonful seals easily, while too much filling can push through the seams in the oven.
Chill before baking. Chilling the filled empanadas for fifteen minutes helps the dough stay flaky and keep its shape.
Seal well. Press the edges firmly with a fork, and add a dab of water if the dough resists sticking.
Flag the allergens. This dish contains wheat and egg, and some dough contains milk or soy, so label it for guests with allergies.
Do not taste raw. Do not taste the raw filling or raw egg wash, and bake until the filling reaches 160 F.
Try other fillings. Seasoned beans, vegetables, or shredded chicken make fine fillings using the same method.
Check trusted guidance. Read the FDA safe food handling guidance for safe ground beef handling.
Frequently Asked Questions About Baked Beef Empanadas
How do you make baked beef empanadas flaky?
Cool the filling, chill the filled pockets briefly, and brush them with egg before baking until golden.
Can I freeze baked beef empanadas?
Yes. Freeze them unbaked on a tray, then bag them for up to three months and bake from frozen.
How do I keep baked beef empanadas from bursting?
Use a small amount of cooled filling, seal the edges tightly, and avoid stretching the dough.
Can I use pie crust instead of empanada dough?
Yes. Cut rounds from refrigerated pie crust, and fill and seal them the same way.
Can I make a meatless filling?
Yes. Seasoned beans or sauteed vegetables work well and bake in the same time.
Baked Beef Empanadas
Equipment
- Large skillet
- Baking sheet
- Fork
- Pastry brush
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano optional
- ½ tsp salt
- 12 empanada dough discs about 1 package, thawed
- 1 large egg beaten, for brushing
Instructions
Cooking
- Brown. Brown the beef in a skillet, drain the fat, and cook the onion and garlic until soft.
- Season. Add the cumin, paprika, oregano, and salt and let the filling cool completely.
- Fill. Heat the oven to 375 degrees F and spoon a small amount of filling onto each dough disc.
- Seal. Fold over and press the edges with a fork.
- Bake. Brush with egg and bake 20 minutes until golden and 160 F in the center.
