Beef Empanadas

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 (8 oz) can tomato sauce
• 1 package (about 12) empanada discs, store-bought or homemade
• 1 egg, beaten (for egg wash)
• 1 tablespoon water
• Cooking oil or cooking spray for frying

Steps

1. 1 In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is soft.
2. 2 Drain excess fat from the skillet. Stir in cumin, smoked paprika, chili powder, oregano, salt, and pepper.
3. 3 Add tomato sauce and simmer for about 10 minutes, allowing flavors to meld. Remove from heat and let cool slightly.
4. 4 Preheat oven to 375°F (190°C).
5. 5 Place a spoonful of beef mixture onto each empanada disc. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
6. 6 Whisk together the egg and water to create an egg wash. Brush each empanada with the egg wash.
7. 7 Place empanadas on a baking sheet lined with parchment paper. Optionally, you can fry them in oil for a crispier crust.
8. 8 Bake in the preheated oven for 20-25 minutes, or until golden brown.
9. 9 Let cool slightly before serving.

Nutrition

Tips

• You can freeze uncooked empanadas on a baking sheet, then transfer to a freezer bag for up to 3 months.
• For a spicier kick, add a diced jalapeño to the beef filling.
• If frying, heat oil to 350°F (175°C) and cook empanadas until golden, about 3-4 minutes per side.

Storage

Store cooled empanadas in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes. Frozen empanadas can be baked straight from the freezer, adding a few extra minutes to the baking time.

Serving Suggestions

• Serve with a side of spicy salsa or a cooling avocado dip.
• Pair with a fresh green salad for a complete meal.

FAQ