Easy Beef Empanadas

Once your savory beef filling is prepared and your empanada dough is rolled out, it’s time to assemble these delicious pastries. This step is crucial for ensuring your empanadas are well-sealed, preventing any leakage during cooking, and achieving an attractive presentation.

Discover the delicious world of savory beef empanadas with our easy-to-follow recipe! These flaky pastries are filled with seasoned ground beef, onions, and spices for a comfort food experience that’s sure to impress. Perfect as snacks or main courses, they can be baked or fried to suit your taste. Ready to elevate your culinary skills? Click through to explore the step-by-step guide and make your own mouthwatering empanadas today!

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Ingredients

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 medium red bell pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup olives, minced (green or black)

2 hard-boiled eggs, chopped

1 package refrigerated empanada dough (about 10-12 discs)

1 egg, beaten (for egg wash)

Oil for frying

Instructions

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.

Stir in the chopped red bell pepper, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 4-5 minutes until the pepper softens.

Remove the skillet from heat and stir in the minced olives and chopped hard-boiled eggs. Allow the mixture to cool slightly.

Preheat your oven to 375°F (190°C) if baking, or heat oil in a deep pan for frying.

Place an empanada disc on a clean surface. Spoon about 2 tablespoons of the beef mixture onto one half of the disc, leaving space around the edges.

Fold the other half of the disc over the filling and press the edges to seal. Crimp the edges with a fork for extra security. Repeat with the remaining dough and filling.

If baking, brush the tops with beaten egg and place on a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown. If frying, carefully add empanadas to the hot oil and fry for 3-4 minutes on each side until golden brown. Drain on paper towels.

Serve warm with your favorite dipping sauce, like salsa or aji sauce.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 10-12 empanadas