Go Back

Beef Empanadas

Delicious empanadas filled with seasoned beef, vegetables, and cheese, all wrapped in a flaky pastry, perfect for any family gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 empanadas
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 1/2 pound ground beef Can be substituted with ground turkey or chicken.
  • 1/4 cup diced onion Shallots serve as a great substitute.
  • 1/2 teaspoon ground cumin Coriander can also work here for a different profile.
  • 1/2 teaspoon chili powder Adjust to taste or use paprika for a milder option.
  • 1/2 teaspoon salt Adjust appropriately to taste.
  • 4 ounces diced green chiles Jalapeños can replace these for more heat.
  • 4 ounces diced pimento peppers Roasted red peppers are a good alternative.
  • 2 tablespoons tomato paste Sun-dried tomato paste can be used for variation.
  • 1/2 cup shredded sharp cheddar cheese Mozzarella or queso fresco are lovely substitutes.
For the Pastry
  • 2 refrigerated pie crusts pie crusts Homemade pastry made from flour and butter is always an option.
  • 1 egg whisked Egg wash for a golden sheen; milk can also work.
For Serving
  • HERDEZ™ Traditional Guacamole A perfect accompaniment; try salsa for an alternative dip.

Method
 

Preparation
  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with a nonstick baking mat or parchment paper.
  2. Unroll the pie crusts on a clean, flat surface and use a 3-inch round pastry cutter to create circles from the dough. If you have scraps, roll them out again to make additional circles.
  3. Heat a skillet over medium-high heat and brown the ground beef.
  4. Add the diced onions, cumin, chili powder, salt, green chiles, and pimento peppers. Sauté for 2-3 minutes until the onions soften.
  5. Stir in the tomato paste, followed by the cheese. Remove the skillet from heat and let the mixture cool slightly.
Assembly
  1. Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
  2. Fold the dough over and use a fork to seal the curved edge tightly.
Baking
  1. Arrange empanadas in a single layer, making sure they do not touch, on the prepared baking sheet. Brush each empanada with the egg wash.
  2. Bake for 10 minutes or until they turn golden brown.
  3. Allow them to cool slightly before serving alongside HERDEZ™ Traditional Guacamole.

Notes

Avoid overstuffing the empanadas and ensure the edges are properly crimped. Store leftovers in an airtight container for up to three days. They freeze well; assemble but don't bake before freezing.