Beef Empanada Recipe
These Beef Empanadas are filled with ground beef, vegetables and spices, wrapped up in pie crust and baked until crispy. Served with a homemade chimichurri sauce, these empanadas are easy to make in under an hour.
Servings: 5 servings
Calories: 580kcal
Ingredients
- 2 pre-made pie crusts
- 1 egg beaten and mixed with 1 tbsp. water for egg wash
Beef Filling:
- ½ pound ground beef 80/20 preferably
- ¼ pound minced smoked sausage
- 1 small potato peeled and diced small
- ¼ onion minced
- 2 garlic cloves minced
- ½ red bell pepper minced
- 1 tablespoon paprika
- ¼ teaspoon cinnamon
- ½ teaspoon cumin
- 1 tablespoon tomato paste
- 2 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon soy sauce
- 1 cup beef broth
- ½ cup sliced green olives
Instructions
- Preheat the oven to 350 degrees.
- Using a large biscuit cutter or something round, cut 3-4" circles in the pie crust. Cut them as close as possible to maximize the crust. Leftover crust can be combined and rolled into more dough circles.
- One by one, brush the edge of the dough circle with water, add 1 tbsp. of the beef filling (below) and 2-3 sliced olives, and seal the edges with a fork (see photos).
- Place on a parchment paper lined baking sheet. Continue, until all dough circles have been used.
- Brush each empanada with the egg wash and bake for 20-25 minutes, until the crust is golden brown. Remove and let rest for 10 minutes. Serve with Homemade Chimichurri.
Beef Filling:
- Brown the beef over medium heat, mixing well to break up any large pieces. Add the sausage and continue browning for 2-3 minutes.
- Add the potato, onion, garlic and red pepper. Stir and cook for 5 minutes.
- Add the tomato paste, beef broth, cinnamon, cumin and salt. Stir to incorporate the tomato paste and cook 2-3 minutes.
- Add the water, bring to a slight simmer, cover and cook on medium low for 10 minutes. Check periodically to ensure the beef doesn't burn.
Notes
- Make the filling ahead of time to save some time;
- The empanadas can be assembled in advance and refrigerated (covered) overnight for quick preparation when ready;
- Cut the potatoes in very small pieces to ensure they cook through and they are easily able to stuff into the empanada dough;
- While the beef is browning, use a spoon or fork to break it up into small pieces so it is easier to stuff the empanadas;
- Be sure to wet the edges of the pie crust circles with water so the edges stick together;
- If edges are not sticking well, use a dab of the beaten egg to help them stick.
Nutrition
Serving: 4g | Calories: 580kcal | Carbohydrates: 44g | Protein: 19g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 2028mg | Potassium: 597mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1974IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 6mg