Beef Empanadas Latin Flavor (Printable Version)
# What You'll Need:
→ Filling
01 -
1 lb lean ground beef
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 red bell pepper, diced
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon smoked paprika
07 -
1/2 teaspoon dried oregano
08 -
Salt and pepper to taste
09 -
1/4 teaspoon cayenne pepper (optional)
10 -
1/3 cup beef broth
11 -
2 tablespoons tomato paste
12 -
1 cup shredded cheddar cheese
→ Dough and Assembly
13 -
2 refrigerated pie crusts
14 -
1 large egg, beaten
15 -
All-purpose flour, for dusting
# Step-by-Step Directions:
01 -
Preheat the oven to 400°F (200°C).
02 -
In a large skillet over medium heat, brown the ground beef while breaking it up. Add onion and garlic, cooking for about 5 minutes until softened.
03 -
Stir in red bell pepper, cumin, paprika, oregano, cayenne, salt, and pepper. Cook for 2–3 minutes until fragrant.
04 -
Add beef broth and tomato paste. Stir to combine and simmer for 5–7 minutes until thickened. Let the mixture cool slightly.
05 -
Unroll pie crusts on a floured surface. Use a 4-inch cutter or glass to cut circles from the dough.
06 -
Place 2 tablespoons of the cooled beef filling in the center of each dough circle. Sprinkle with cheddar cheese.
07 -
Fold dough into a half-moon shape. Press edges with a fork to seal.
08 -
Arrange empanadas on a parchment-lined baking sheet. Brush tops with beaten egg.
09 -
Bake for 15–20 minutes or until golden brown, rotating the sheet halfway through. Cool before serving.
10 -
Serve warm with salsa, guacamole, or sour cream for dipping.
# Helpful Notes:
01 -
Chill the pie crust until ready to use for easier handling and better texture.
02 -
Cool the filling completely before assembling to avoid soggy dough.
03 -
Freeze unbaked empanadas on a tray and bake from frozen, adding 5–10 minutes to the cook time.
04 -
Customize fillings with ingredients like ham, olives, or hard-boiled egg for regional variations.