These delicious ground beef baked empanadas are perfect for sharing and they're ready to eat in less than 45 minutes!
Empanada dough, Ground beef, Boiled eggs, Onion, Egg yolk, Jalapenos, Spices
Heat some olive oil in a skillet and brown the ground beef for 8 - 10 minutes. Add spices.
Add the chopped onion and jalapeno, cooking for 3 - 4 minutes with the ground beef.
Combine well the mashed boilde eggs with the meat mixture.
Place the empanada dough disks on a cleaned, lightly floured surface, and spoon the meat mixture onto the disks.
Brush the edges of the disks with water and gently fold them in half. Use a fork to press down on the edges to completely seal the empanadas.
Use a pastry brush to brush the tops with the beaten egg yolk wash.
Place the beef empanadas in a baking rack and bake them in the preheated oven for 20 - 25 minutes until they're golden brown.
If the mixture is too watery, you can add 1 - 2 tablespoons of cornstarch to help thicken it up.
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.