• About
  • Browse Recipes
  • FAQs
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Browse Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Appetizers and Snacks » Beef Empanadas Recipe

Beef Empanadas Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
April 15, 2023
4.89 from 9 votes


Last Updated April 15, 2023 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

127 shares
Jump to Recipe
Beef Empanadas Recipe Pinterest Pin Image
Beef Empanadas Recipe Pinterest Pin Image

Beef Empanadas Recipe – made with a flavorful filling of hearty ground beef, shredded cheese, and tender vegetables folded in store-bought empanada wrappers or pie dough and baked until golden and flakey. Super easy to make, these perfect little pockets of perfection are great for parties, weeknight dinners, or lunch on the go.

A large oval plate piled with golden baked beef empanadas.

Beef empanadas – Savory flavorful beef filling enveloped in delicious golden, flaky, buttery pastry pockets. Sounds yummy, right? We should make some.

What are Empanadas?

If you’ve never heard of or seen an empanada, you may be wondering what they are exactly.

Believe it or not, empanadas are a type of pastry that is made by folding dough around a filling to create a half-moon shape and then either baking or frying them until golden brown and crispy. Originating in Spain, they have since become popular in other countries, particularly Latin America and the Philippines.

The empanada dough is typically made from all-purpose flour, water, and fat (such as butter, lard, or shortening), while the fillings can be quite diverse. Common fillings include:

  • Meat – Beef, chicken, tuna, ham, chorizo, pork (specifically pulled pork), lobster, or even crab
  • Cheese
  • Cooked potatoes
  • Veggies – Onions, carrots, bell peppers, peas
  • Chocolate
  • Fruits

Empanadas are often enjoyed as a snack, appetizer, or even as a meal, and they can be served hot or cold (although my preference is always that they be hot).

Beef empanada being dipped into a small bowl filled with salsa verde.

For the full list and amounts of ingredients needed to make this recipe, please scroll to the recipe card at the bottom of this post.

This Empanada Recipe is Filled With a Mixture of:

  • Ground beef – feel free to substitute with ground chicken or ground turkey for a lighter version.
  • Veggies – diced carrots, onion, and peas.
  • Fresh garlic
  • Spices – like salt, black pepper, and chili powder. For more warmth, add one-half to one full teaspoon of chipotle powder or ground cumin.
  • Cheese – I added Colby Jack, but sharp cheddar cheese or Monterey Jack would also taste great.
  • Beef broth – just a little to prevent the filling from drying out.
Ingredients needed to make ground beef and cheese empanadas.

How to Make Perfect Ground Beef Empanadas

Start by preheating your oven to 375°F (175°C). Next, we’re going to prepare the beef filling. This can be done the day before you plan to cook your empanadas.

Brown the ground beef in a large skillet until cooked, breaking it into smaller pieces using a wooden spoon or spatula. Once it’s cooked, drain the grease from the skillet and remove the cooked ground beef to a clean plate.

In the same skillet, sauté the carrots and onions until softened before adding the garlic and peas. Return the beef to the skillet with the beef broth, salt, pepper, and chili powder. Give it a good stir and bring it to a simmer. Simmer for about 5 minutes or until the liquid has reduced almost completely.

Remove from heat and stir in one cup of cheese.

Collage of six images showing the ground beef, veggie, and cheese filling being cooked in a large skillet.

Meanwhile, whisk one egg with 2 tablespoons of water. This is your egg wash. Set aside.

Assemble your empanadas one by one. Place one empanada wrapper on a clean work surface. Add one tablespoon of cheese on one half of the wrapper, then top the cheese with about two tablespoons of the beef mixture. Brush the edges of the wrapper with the egg wash, fold the wrapper over the filling then press the edges to seal. Use a fork to crimp the edges of the empanadas or twist the edges inward to seal them.

Repeat until you run out of wrappers or filling.

Place the empanadas on a baking sheet lined with parchment paper and cover with plastic wrap. Chill in the refrigerator for at least 20 minutes. 

If you plan to freeze your empanadas, now is the time to do so.

To bake, evenly space 6-8 of the prepared empanadas on a baking sheet lined with parchment paper and brush the tops with the egg wash. Bake for approximately 20-25 minutes or until the tops are golden and the dough is flaky. Repeat until all of the empanadas have been baked.

Six images in a collage showing one empanada being stuffed with ground beef, veggie, and cheese filling, then folded and closed around the edges, transferred to a baking sheet and coated in an egg wash.

Leftovers and Freezing

Keep leftover empanadas stored in an airtight container in the refrigerator for up to 2-3 days.

To freeze empanadas, do so before baking, still raw and without the egg wash. Prepare them as outlined in the instructions, then place them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and allow the empanadas to freeze for 2-3 hours before transferring the frozen empanadas to a freezer-safe ziplock bag for up to 2 months.

How to Reheat Empanadas

My go-to methods for reheating empanadas are the oven (or smaller toaster oven) or the air fryer. It takes a little more work than the microwave, but it returns them back to their original golden crispiness.

Oven or Toaster Oven: Preheat the oven to 350°F (175°C) and place the empanadas on a baking sheet lined with parchment paper. Reheat for 10-15 minutes or until they are warmed through, and the exterior is crispy. If reheating from frozen, you may need to increase the total cooking time.

Air Fryer: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket in a single layer so that they are not touching. Reheat for 5-8 minutes or until they are warmed through. If reheating from frozen, you may need to increase the total cooking time.

Six golden beef empanadas on a large baking sheet.

What Goes with Beef Empanadas?

Beef empanadas are plenty filling to be served as a meal on their own; however, usually, I’ll serve them with one (or more) of the following:

  • A light salad with fresh greens, tomatoes, and cucumbers.
  • The absolute best homemade guacamole.
  • Homemade salsa or pico de gallo.
  • Black bean soup (really good in the fall/winter months).
  • Birria consomé for dipping (if I have any leftovers).

If you try making this Beef Empanada Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Zoomed in image of a beef empanada cut in half with the halves stacked on top of each other to display the inside beef and cheese stuffing.
A large oval plate piled with golden baked beef empanadas.

Beef Empanadas Recipe

4.89 from 9 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Beef Empanadas Recipe – made with a flavorful filling of hearty ground beef, shredded cheese, and tender vegetables folded in store-bought empanada wrappers or pie crust and baked until golden and flakey. Super easy to make, these perfect little pockets of perfection are great for parties, weeknight dinners, or lunch on the go.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 1 hour hr
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Appetizer, Beef, Main Course
Cuisine American, Mexican
Servings 20 empanadas
Calories 256 kcal

Ingredients
  

  • 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
  • 2 cup Colby Jack cheese - freshly shredded, divided
  • 1 large egg
  • 2 tablespoon water
  • 20 premade empanada wrappers - (or frozen pre-made pie crust see notes)
Prevent your screen from going dark

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Heat a large skillet over medium-high heat. Add the ground beef to the skillet and season with a pinch of salt and black pepper. Cook until browned, breaking apart into smaller pieces using a spatula.
  • Carefully drain the grease from the skillet. Remove the cooked beef to a clean plate and set it aside.
  • Return the same skillet to medium heat. Add the olive oil, carrots, and onions and cook for approximately 5 minutes or until the onions turn translucent and the carrots start to soften. Stir in the thawed peas and minced garlic. Cook for an additional 30 seconds or until the garlic is fragrant.
  • Return the cooked ground beef to the skillet. Stir in the beef broth, salt, pepper, and chili powder and simmer for 5 minutes or until the liquid has reduced almost completely.
  • Remove from heat and stir in half of the cheese (1 cup).
  • Meanwhile, whisk together one egg with two tablespoons of cool water in a small bowl. Set aside.
  • Place one empanada wrapper on a clean surface. To one side of the wrapper, add one tablespoon of cheese then top the cheese with about two tablespoons of the beef mixture.
  • Brush the edges of the wrapper with the egg wash, fold the wrapper over the filling then press the edges to seal. Use a fork to crimp the edges of the empanadas or twist the edges inward to form whatever design you prefer.
  • Repeat this process for all 20 empanada wrappers. Once finished, place the empanadas on a baking sheet line with parchment paper and cover with plastic wrap. Transfer the empanadas to the refrigerator to chill for at least 20 minutes. If you plan to freeze your empanadas, now is the time to do so.
  • Evenly space 6-8 of the prepared empanadas on a baking sheet lined with parchment paper and brush the tops with the egg wash.
  • Bake for approximately 20-25 minutes or until the tops are golden and the dough is flaky. Repeat the baking process with the remaining empanadas then serve with salsa and freshly chopped cilantro if desired.

Jessica’s Notes

If you can’t find wrappers specific for empanadas, that ok! You can also use pre-made pie crust that’s been thawed (at least one package – 2 rolls). Follow the instructions above for filling and folding, then bake in the oven at 350 degrees F for approximately 15 minutes or until golden.
What size circle for empanadas?
  • Small empanadas: 4-inch diameter (10-centimeter) circles (1 tablespoon of filling).
  • Medium empanadas: 5-inch (13-centimeter) circles (2 tablespoons of filling).
  • Large empanadas: 6-inch (15-centimeter) circles (3 tablespoons of filling).
Freeze prepared empanadas before baking. Keep leftover baked empanadas stored in an airtight container in the refrigerator for up to 2-3 days.

Nutritional Information

Calories: 256kcal | Carbohydrates: 22g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 244mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1098IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Beef Empanada Recipe, Beef Empanadas, Empanadas, Ground Beef Empanadas
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

127 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

Reader Favorites

  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • A close up halved roasted butternut squash that has been roasted in a white dish How to Roast Butternut Squash
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

Fall Recipes

  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
  • White platter filled with simply seasoned delicata squash How to Cook Delicata Squash
  • A close up of apple-pear Sangria Easy Fall Sangria Recipe
  • Two whole, raw, kabocha squash Kabocha Squash (Japanese Squash)
  • Two whole butternut squash, halved with seeds scooped out, placed in an Instant Pot. How to Cook Instant Pot Butternut Squash (Whole and Cubed)
  • Wooden spoon scooping cheesy zucchini casserole from a white casserole dish. Zucchini Casserole
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure