Easy Beef Empanadas

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 package (12 count) empanada discs or puff pastry, cut into circles
• 1 egg, beaten (for egg wash)

Steps

1. 1 Heat olive oil in a skillet over medium heat. Add onion and garlic, cook until softened.
2. 2 Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
3. 3 Stir in cumin, chili powder, salt, and pepper. Cook for another minute. Let the mixture cool slightly.
4. 4 Place a spoonful of the beef mixture onto each empanada disc.
5. 5 Fold the disc in half, sealing the edges by pressing with a fork.
6. 6 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. 7 Brush each empanada with beaten egg. Place them on the prepared baking sheet.
8. 8 Bake for 20-25 minutes, or until golden brown. Ensure internal temperature reaches 165°F.
9. 9 Cool slightly before serving.

Nutrition

Tips

• For a flaky texture, keep your empanada discs chilled until ready to use.
• You can swap ground beef for chicken or beans for a different spin.
• Freeze uncooked empanadas for up to 1 month, then bake straight from frozen adding 5 extra minutes to baking time.
• Add a sprinkle of cheese to the filling for extra flavor.

Storage

Store empanadas in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through. Freeze cooked empanadas for up to 2 months.

Serving Suggestions

• Serve with a simple chimichurri sauce.
• Pair with a fresh avocado salad.
• Enjoy with a side of spicy pickled onions.
• Dip in a creamy garlic aioli for extra indulgence.

FAQ