Baked Beef Empanadas
Flaky baked dough pockets filled with seasoned ground beef, onion, and garlic.
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.
Notes
Substitutions: Refrigerated pie crust rounds replace empanada dough.
Tips: Cool the filling and do not overfill.
Storage: Refrigerate for up to 3 days or freeze unbaked for up to 3 months.
Nutrition is calculated for 2 empanadas.