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.
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.
Recipe Notes
Make aheadThese 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.