Go Back

Beef Empanadas

Delicious and tender beef empanadas filled with slow-cooked beef and wrapped in a flaky pastry. Perfect for family dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 empanadas
Course: Dinner, Main Course
Cuisine: Comfort Food, Latin
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling
  • 2 lbs beef tri-tip roast Can substitute with chuck roast if necessary.
  • 1 large white onion Yellow onion can also be used for a milder taste.
  • 4 cups salsa verde Homemade or store-bought; can substitute with red salsa or chimichurri.
  • 1 batch empanada dough Use homemade or store-bought. Pie crust or puff pastry can be alternatives.
  • 1 each egg (beaten) For egg wash; can also use milk or cream.
  • 1/2 cup sharp cheddar cheese (optional) Substitute with Monterey Jack or leave out for a lighter option.

Method
 

Preparation
  1. Slow-cook the beef tri-tip roast until tender.
  2. Chop the onion and mix it with the cooked beef and salsa verde.
  3. Prepare or roll out the empanada dough.
  4. Spoon filling into the center of each dough disc.
  5. Seal the empanadas by pinching the edges tightly together.
  6. Brush the tops with the beaten egg.
Cooking
  1. Preheat the oven to 375°F (190°C).
  2. Bake empanadas for about 25-30 minutes or until golden brown.

Notes

Serve warm with sour cream or guacamole for dipping. Store leftovers in an airtight container for up to three days. They can be frozen uncooked before baking.