Description
This Beef Empanadas recipe features a savory ground beef filling with vegetables and cheese, wrapped in flaky empanada dough and baked to golden perfection. Ideal for a delicious appetizer or main course, these empanadas combine tender beef, melted Colby Jack cheese, and aromatic spices for a crowd-pleasing treat.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 2 tablespoon olive oil
- 1 cup carrots - diced
- ½ white onion - finely diced
- 1 cup frozen peas - thawed
- 3 cloves garlic - minced
- ½ cup beef broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- 1 cup Colby Jack cheese - freshly shredded (half of total)
Assembly
- 1 cup Colby Jack cheese - freshly shredded (remaining half of total)
- 1 large egg
- 2 tablespoon water
- 20 premade empanada wrappers (or frozen pre-made pie crust)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the empanadas.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef, season with a pinch of salt and black pepper, and cook until browned, breaking it into small pieces with a spatula.
- Drain and Set Aside Beef: Carefully drain excess grease from the skillet. Remove the cooked beef to a clean plate and set aside.
- Sauté Vegetables: Return the skillet to medium heat. Add olive oil, diced carrots, and onions. Cook for about 5 minutes until onions are translucent and carrots start to soften. Stir in thawed peas and minced garlic, cooking an additional 30 seconds until garlic is fragrant.
- Combine Beef and Broth: Return cooked beef to the skillet. Add beef broth, salt, pepper, and chili powder. Simmer for 5 minutes until the liquid nearly evaporates.
- Add Cheese: Remove from heat and stir in half of the shredded Colby Jack cheese (1 cup) until melted and combined.
- Prepare Egg Wash: Whisk together one large egg and two tablespoons of cool water in a small bowl. Set aside for sealing empanadas.
- Assemble Empanadas: Place one empanada wrapper on a clean surface. Add 1 tablespoon of shredded cheese on one side, then top with about 2 tablespoons of the beef mixture. Brush edges with egg wash, fold wrapper over filling, and press edges to seal. Crimp edges with a fork or twist to form a decorative seal.
- Repeat Assembly: Repeat the filling and sealing process with all 20 wrappers. Place empanadas on a parchment-lined baking sheet and cover loosely with plastic wrap.
- Chill Empanadas: Refrigerate empanadas for at least 20 minutes to firm up the dough for better baking and handling. Optionally freeze at this stage if desired.
- Prepare for Baking: Arrange 6 to 8 empanadas evenly spaced on a parchment-lined baking sheet. Brush tops with egg wash to promote browning.
- Bake: Bake in the preheated oven for 25 minutes or until the empanadas are golden brown and the dough is flaky. Repeat with remaining empanadas.
- Serve: Serve warm with salsa and freshly chopped cilantro, if desired.
Notes
- If empanada wrappers are unavailable, use thawed pre-made pie crust instead (approximately 2 rolls). Bake at 350 degrees Fahrenheit for 15 minutes or until golden.
- Empanada circle sizes: small (4-inch, 1 tablespoon filling), medium (5-inch, 2 tablespoons filling), large (6-inch, 3 tablespoons filling).
- Freeze prepared empanadas before baking for future use.
- Store leftover baked empanadas in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
- Serving Size: 1 empanada
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 45 mg
