These delicious ground beef baked empanadas are perfect for sharing with your family and friends - and they're ready to eat in less than 45 minutes! This baked beef empanada recipe uses pantry ingredients to make the juicy meat filling and pre-made empanada disks to help save you time in the kitchen.
Contents
⭐ Why this recipe works
The beef filling for these baked beef empanadas is full of flavor and has a thick, juicy gravy inside, thanks to the addition of diced onion, jalapeno, garlic, and a variety of spices. And of course is one of the best Latin food recipes!
The delicious filling is slightly different than the authentic recipe and uses chopped boiled eggs to thicken the mixture instead of beef broth and cornflour like in other recipes. And the addition of jalapeno gives these empanadas a gentle kick, while the cumin brings in the warm, earthy flavor.
The use of premade empanada disks helps save time in the kitchen, so you can have these tasty treats on the table in no time. Another quick and easy recipe to try is my texas roadhouse chili recipe.
It's an easy recipe to make that uses staple pantry ingredients and basic cooking equipment, which is perfect for any home cook.
Beef empanadas are a great way to get kids involved in the kitchen because they're fun to prepare, and it helps speed up the folding and sealing of the empanadas process.
These beef empanadas are perfect for making ahead and freezing to bake them whenever you want a bake-n-go snack or as a quick appetizer on nights with friends and family. These empanadas pair fanstastic with some refreshing summer cocktails and why not, cucumber sandwiches.
🍽 Key ingredients
The base ingredients for the beef filling are commonly found in your pantry and give this recipe its authentic texture and flavor.
Empanada dough disks - You can find these in the Latin section of your grocery store or online.
Ground beef - Any lean ground beef will work for this recipe.
Jalapeno - Adds a gentle kick of heat to the empanadas.
Onion - Gives the beef filling a subtle sweetness and savory flavor.
Garlic - A key ingredient that adds depth of flavor to the dish.
Seasoning - The cumin in this recipe gives the empanadas a warm, earthy flavor, and the salt and pepper help to bring out the natural flavors of the other ingredients.
Eggs - You'll need boiled eggs for the binder in the filling and egg yolks for the egg wash to brush over the empanada disks to give them a golden brown color during baking.
Substitutions
Use different meat
If you're not a fan of beef, you can use ground chicken, pork, lamb, turkey, or even tofu.
🔪 How to make beef empanadas in the oven
These baked beef empanadas are guaranteed to be a hit with your guests, and the method to making them is so easy using my foolproof step-by-step instructions and helpful top tips.
Preparations
- Finely chop the onion and garlic.
- Bring a pan of water to a boil and cook the eggs for 12 minutes, until hard, then let them cool under cold running water.
- Peel the boiled eggs and mash them up in a bowl.
- Beat the egg yolks in a bowl with a fork.
- Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius).
Cooking instructions
Step 1
Heat a skillet or frying pan over medium heat with some olive oil and brown the ground beef for 8 - 10 minutes. Then add the garlic and spices.
Step 2
Add the chopped onion and jalapeno, cooking for 3 - 4 minutes with the ground beef.
Step 3
Combine well the mashed boiled eggs with the meat mixture.
Step 4
Place the empanada dough disks on a cleaned, lightly floured surface, and spoon the meat mixture (2 heaping tablespoons) onto the disks (just a little off-center).
Step 5
Brush the edges of the disks with water and gently fold them in half, pressing the edges together to seal them. Use a fork to press down on the edges to completely seal the empanadas.
Step 6
Use a pastry brush to brush the tops with the beaten egg yolk wash.
Step 7
Place the beef empanadas in a baking rack and bake them in the preheated oven for 20 - 25 minutes until they're golden brown.
Step 8
Remove the beef empanadas from the oven and allow them to cool for 5 minutes before eating them and serving with chimichurri.
💭 Cooking tips
Thicken the ground beef mixture
If the mixture is too watery, you can add 1 - 2 tablespoons of cornstarch to help thicken it up.
Make ahead
These beef empanadas can be made ahead of time and frozen for up to 2 months. Place the unbaked empanadas on a baking sheet and freeze them, then transfer the frozen empanadas to an airtight container.
📖 Recipe Variations
There are endless variations you can make to this recipe, so feel free to get creative.
Large empanadas
Make these empanadas fit for the main meal by rolling homemade empanada dough or store-bought pastry dough and using a large dinner plate to cut out the disks. Fill them with the beef mixture and bake as directed.
Add veggies
Try adding some veggies to the beef filling, like diced bell peppers, peas, corn, black beans, or zucchini. Check out my homemade crispy onion recipe to have that crispness in every bite.
Make them cheesy
Sprinkle shredded cheese, like cheddar cheese, mozzarella cheese, or pepper Jack on top of the beef mixture before sealing them is a great variation to give your empanadas a lovely melty cheese pull.
🥗 What to serve with empanadas
These baked beef empanadas are delicious as an appetizer or as part of the main course served with:
Chimichurri
Chimichurri is a fresh, herby Argentinean sauce typically made with parsley, garlic, olive oil, and vinegar. And to make it complete, I recommend to serve these empanadas with my copycat Texas roadhouse rolls that can also be pair with cinnamon honey butter for those with sweet tooth.
Bacon-wrapped jalapeno poppers
Add a little spice to your Mexican dinner by serving the empanadas with bacon-wrapped jalapeno poppers. These easy jalapeno poppers are stuffed with a delicious cheese mixture and mini sausages, then tightly wrapped with bacon.
Salad
Serve these beef empanadas with some bruschetta with mozzarella or tomato basil mozzarella salad. Perfect combination! Try these fantastic comfort meals in your next family or friends gathering. Or you can serve as a appetizer of my chicken and shrimp carbonara olive garden recipe.
🙋 Frequently asked questions
What can I use instead of empanada disks?
If you can't find empanada dough disks, you can use wonton wrappers, large ravioli shells, or even large tortillas. Just seal the edges well so the filling doesn't leak out during baking.
Can I fry these beef empanadas instead of baking them?
Yes, you can fry the empanadas if you prefer. Heat some oil in a large skillet over medium heat and cook the empanadas for 2 - 3 minutes per side, until they're golden brown.
🧊 Storing and ♨️reheating
Baked beef empanadas are great for storing any leftovers you may have and reheating or eating cold.
Fridge - Transfer the leftover empanadas and store them in an airtight container in the fridge for up to 3 days.
Freezer - You can also freeze the empanadas for up to 2 months. Place them on a baking sheet, freeze them, then transfer them to an airtight container.
Reheating - When you're ready to eat them, reheat the empanadas in a preheated oven at 350F for 10 - 15 minutes (frozen 18 - 20 minutes) until heated through. Alternatively, you can reheat them in the air fryer for 2 - 4 minutes (frozen 8 - 10 minutes) until crispy.
🍳 Related Recipes
Check out these fantastic appetizer recipes, including my crispy corn nuggets and pierogi recipe.
Looking for easy baking recipes? Check out my collection of fun things to bake.
👪 Serving size
These baked beef empanadas will provide enough servings for 4 - 12 people, with each person enjoying 1 - 3 empanadas. The recipe is easily scalable, so you can make as many or as few.
In conclusion, these baked beef empanadas are easy to make, delicious, and versatile. They can be served as an appetizer or as part of the main course, and they're perfect for storing any leftovers you may have. So, next time you're in the mood for some Mexican-inspired food, give these empanadas a try!
Busy week? You should try my mouth-watering salisbury steak recipe ready in only 30 minutes!
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Baked Beef Empanadas (Crispy and Flaky)
Ingredients
- 250 grams ground beef
- 12 units empanada disks
- 3 boiled eggs
- 1 onion
- 2 cloves garlic
- 1 medium jalapeno pepper
- ¼ teasponn salt
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
- 1 tablespoon cumin
- 2 egg yolk - brush the empanadas
Instructions
Preparation
- Finely chop the onion and garlic.
- Bring a pan of water to a boil and cook the eggs for 12 minutes, until hard, then let them cool under cold running water.
- Peel the boiled eggs and mash them up in a bowl.
- Beat the egg yolks in a bowl with a fork.
- Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius).
Cooking
- Heat a skillet or frying pan over medium heat with some olive oil and brown the ground beef for 8 - 10 minutes.
- Add the chopped garlic, onion and jalapeno, cooking for 3 - 4 minutes with the ground beef, then add the cumin, salt, and pepper to taste.
- Combine well the mashed boiled eggs with the meat mixture.
- Place the empanada dough disks on a cleaned, lightly floured surface, and spoon the meat mixture (2 heaping tablespoons) onto the disks (just a little off-center).
- Brush the edges of the disks with water and gently fold them in half, pressing the edges together to seal them. Use a fork to press down on the edges to completely seal the empanadas.
- Place the empanadas apart on a parchment-lined baking sheet and use a pastry brush to brush the tops with the beaten egg wash.
- Bake them in the preheated oven for 20 - 25 minutes until they're golden brown.
- Remove the beef empanadas from the oven and allow them to cool for 5 minutes before eating them and serving with chimichurri.
Silvana Agatiello Metz
Being from Argentina, this meal is one of my favorites. I love them both baked and fried, they come out great each time! Love it when I fry them and when you bite it you get that crunchy crust and moist filling. Delicious!
Please specify that if they will be fried then there’s no need to brush them with egg yolk.
I’ve made them with my 4 year old and she loves to help! It’s also easy for children to eat them! Now I know what I’ll be making soon, again! Lol
My American husband loves them with our chimichurri sauce! Thanks for posting such a yummy recipe like this one!