What are Ground Beef Empanadas?
Ground beef empanadas are a popular savory pastry dish with ground beef and other ingredients. They are typically made by combining cooked ground beef with onions, peppers, spices, and herbs, which creates a flavorful filling. The filling is then enclosed in a dough made from flour, butter, and water, rolled out, and shaped into small discs. The discs are filled with the ground beef mixture, sealed, baked, or fried until golden brown and crispy.
Ground beef empanadas can be enjoyed as a main dish or a snack and are commonly served warm. They are popular in various Latin American countries and are loved for their delicious taste and portability.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Filling:
- Ground Beef: Provides the main protein element and meaty flavor of the empanada filling.
- Onion: Adds savory and aromatic qualities to the filling.
- Poblano Pepper or Bell Peppers: Contributes a mild, slightly sweet, and colorful element to the filling.
- Garlic Cloves: Enhances the overall flavor with a pungent and aromatic quality.
- Extra Virgin Olive Oil: Used for sautéing the ingredients and adding richness to the filling.
- Ground Black Pepper and Red Pepper Flakes: Add heat and spice to the filling, allowing you to adjust the level of spiciness to your preference.
- Knorr Beef Flavor Bouillon: Enhances the beefy flavor and adds seasoning.
- Sweet Paprika and Cumin: Provide depth of flavor, warmth, and a hint of smokiness.
- Kosher Salt: Balances the flavors and enhances the overall taste.
- Italian Parsley Leaves: Bring freshness and a herby aroma to the filling.
- Hard-Boiled Eggs: Provide a creamy texture and additional protein to the filling.
To Brush:
- Egg Yolk: Used to brush the empanadas before baking, giving them a shiny, golden finish.
- Cream, Milk, or Water: This helps thin the egg yolk and aids in achieving a nice glaze on the empanadas.
- Kosher Salt and Sugar: Enhances the flavor and appearance of the baked empanadas.
For the empanada dough:
- All-Purpose Flour: Forms the base of the dough, providing structure.
- Unsalted Butter or Salted: Imparts richness, tenderness, and a buttery flavor to the dough.
- Kosher Salt: Enhances the overall flavor and helps with the dough's texture.
- Sugar: Adds a touch of sweetness to balance the flavors.
- Water: Combines with the dry ingredients to form the dough, ensuring it's pliable and easy to work with.
Tools you'll need
- 6'' round cutter
- (2) 13'' by 18''baking sheets
- Rolling Pin
- Large Pot
- Small Pot
- Small Bowls
- Silicone Spatula
- Stand Mixer
- Pastry Brush
- Slotted Spoon
How to Make Ground Beef Empanadas
Note: The full instructions are provided in the recipe card below.
In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add cold water and mix until a soft and pliable dough forms, 7 to 10 minutes. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight. On an un-floured flat work surface, roll the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes.
Then, cut out the disc using a 5 to 6-inch round cutter or saucer; depending on how large you prefer, I use a 6'' glass lid. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling, or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
How to Make Ground Beef Empanada Filling
Place eggs in a pot of water on the stovetop, with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks. Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling. When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel.
Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell. Carefully peel the egg, starting from the wide bottom end of the egg, to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry them with a paper towel and place them into a bowl. Using a fork, mince the eggs, cover them with plastic wrap, and store them in the refrigerator until ready to use. Heat 2 tablespoons extra virgin olive oil over medium-high heat in a large skillet until it smokes lightly.
Remove the pan from the heat and add the ground beef in a single layer—add the garlic, beef bouillon, black pepper, paprika, and red pepper flakes. Return the pan to heat and cook, occasionally stirring, until the meat is cooked through, 5 to 8 minutes. Remove lid, and increase heat to high until let dry up to a juicy but dry look for about 10 minutes. Add the onions and pepper until soft, about 5 to 8 minutes.
Add the parsley and saute for 5 minutes to eliminate excess liquid; the mixture should be moist but not runny. Taste and adjust seasoning if needed. Add the minced eggs and mix well; chill in the refrigerator.
How to Assemble Ground Beef Empanadas
Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F—line 2 large baking sheets with parchment and dust with flour; set aside. Once the beef has cooled, spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.
Place the cutter or saucer over the empanada and use the edge to cut off any excess dough. Pleat the edges or crimp with a fork, removing any air pockets. Place the empanadas in a single layer on the parchment-lined baking sheet that has been dusted with flour. Repeat with the remaining rounds and filling. Let the ground beef empanadas rest in the fridge until you're ready to bake for up to 3 hours.
How to Bake Ground Beef Empanadas
In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar. Lightly brush the top of the ground beef empanadas with the egg mixture, giving them a nice golden glow when they bake. Bake the ground beef empanadas for 20-25 minutes until golden on top. If desired, serve the ground beef empanadas warm with chimichurri sauce and a side of yuca. Enjoy!
Substitutions
For the Filling:
- Lean Ground Beef: You can substitute ground chicken, turkey, or pork.
- Yellow Onion: You can substitute white, red, or shallots.
- Poblano or Bell Peppers: You can substitute with any other sweet or mild pepper, like Anaheim peppers, Cubanelle peppers, or sweet mini peppers.
- Red Bell Pepper: You can substitute it with any other sweet pepper, like orange, yellow, or green bell peppers.
For the Empanada Dough:
- All-Purpose Flour: You can substitute pastry, bread, or whole wheat flour.
- Unsalted or Salted Butter: You can substitute vegetable shortening or lard.
For Brushing:
- Large Egg Yolk: You can use a whole egg or egg white instead of just the yolk.
- Cream, Milk, or Water: You can use any other liquid like almond milk, coconut milk, or orange juice.
Variations
- Cheesy Beef Empanadas: Add gooey melted cheese to the ground beef filling. Cheddar, mozzarella, or a blend of your favorite cheeses works wonderfully.
- Spicy Beef Empanadas: Amp up the heat by incorporating diced jalapeños, chili powder, or hot sauce into the ground beef mixture. It'll give your empanadas a fiery kick.
- Beef and Vegetable Empanadas: Enhance the nutritional value by including a medley of vegetables like carrots, peas, corn, and bell peppers to the ground beef filling. It'll create a colorful and wholesome twist on the classic recipe.
- Tex-Mex Beef Empanadas: Incorporate Tex-Mex flavors by mixing in black beans, corn kernels, diced tomatoes, and spices like cumin, chili powder, and paprika into the ground beef. Serve with salsa, guacamole, or sour cream for a delicious Tex-Mex twist.
- Asian-inspired Beef Empanadas: Infuse an Asian twist by seasoning the ground beef with soy sauce, ginger, and garlic and adding vegetables like shredded cabbage, carrots, and green onions. Serve with a side of sweet chili sauce for dipping.
How to Serve
How to Store & Reheat
To store Ground Beef Empanadas, refrigerate for 3-4 days or freeze. When reheating, microwave on high for 1-2 minutes until heated through, but note that the crust may not be as crispy as oven reheating.
Make-Ahead
Empanadas are a great make-ahead dish that can be prepared and stored until you're ready to bake them. To make the empanadas ahead of time, prepare the filling and dough as directed in the recipe. Once the dough is made, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. The filling can also be stored in an airtight container in the fridge for up to 2 days.
When you're ready to assemble the empanadas, roll out the dough, cut it into circles, add the filling, and seal the edges. You can then store the empanadas in an airtight container in the refrigerator for up to 1 day or freeze them for up to 3 months. When you're ready to bake the empanadas, follow the baking instructions in the recipe. This make-ahead method can save you time and make mealtime prep a breeze.
How to Freeze
To freeze Ground Beef Empanadas, arrange them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Store in the freezer for up to three months.
Tips for Making The Best Ground Beef Empanadas
- Choose the Right Ground Beef: Opt for lean ground beef to minimize excess grease in the filling. This helps maintain the integrity of the empanada and prevents them from becoming too oily.
- Properly Season the Filling: Season the ground beef filling generously with herbs, spices, and seasonings to enhance its flavor. Experiment with combinations of cumin, paprika, garlic powder, and onion powder, among others, to achieve a delicious and well-rounded taste.
- Sauté Vegetables Before Adding the Meat: Sautéing the onions, peppers, and other vegetables in the filling before adding the ground beef will ensure they become tender and release their flavors fully. This step contributes to a more flavorful and evenly distributed filling.
- Avoid Overstuffing: Be mindful not to overfill the empanada discs with the meat mixture. Overstuffing can cause the filling to burst through the dough during baking. Leave a small border around the edges to allow for sealing and prevent leakage.
- Seal Properly: Use a small amount of water or egg wash to moisten the edges of the empanada discs before sealing them. Press the edges firmly together and crimp or fold them to create a secure seal. This prevents the filling from leaking out during baking.
- Preheat the Oven: Ensure your oven is properly preheated to the specified temperature before baking the empanadas. This helps achieve a crisp and golden crust while cooking the filling thoroughly.
- Brush with Egg Wash: Brushing the empanadas with an egg wash made from beaten egg yolk and a bit of cream, milk, or water will give them an appealing golden color and a shiny finish.
- Allow for Resting Time: Letting the shaped empanadas rest in the refrigerator for a few hours before baking helps them retain their shape and prevents them from opening up during the baking process.
- Ventilation: Cut a small slit or poke a few holes on the top of each empanada before baking. This allows steam to escape during baking and prevents the empanadas from becoming too soggy.
- Serve Fresh and Hot: Empanadas are best enjoyed from the oven while still warm and crispy. Serve them with your favorite dipping sauces or accompaniments for a delightful meal or snack experience.
FAQ
Where to buy Empanada Disks?
How long have you been cooking ground beef empanadas?
How long you cook them depends on their size and the chosen method. For example, baking the empanadas will typically take about 20 to 25 minutes, but if you are frying them, they will only take about 5 minutes.
Are Ground beef empanadas Healthy?
There is no simple answer to this question, as it depends on the ingredients used in the empanadas. Generally speaking, however, most empanadas are relatively healthy, typically filled with vegetables or meat and limited saturated fat. That said, it's important to be mindful of what type of empanada you're eating, as some variations can be high in calories and sodium. In our case, all of the empanadas I make are healthy, but it doesn't matter if my husband and kids eat more than five empanadas.😁
Is it better to fry or bake Ground beef empanadas?
It depends on personal preference. For example, some people might prefer the taste of fried empanadas, while others might prefer the taste of baked. Additionally, Baked empanadas are generally considered healthier than fried ones, as they contain less fat; this does not mean that fried empanadas are inherently unhealthy - they have more calories. So it ultimately comes down to personal preference.
Related Recipes:
- Healthy Beef Empanadas "Empanadas de Carne"
- Chicken Empanadas "Empanadas de Pollo"
- Tuna Empanadas "Empanadas de Tunas"
- Sweet Corn Empanadas "Empanadas de Choclo"
- Yuca Empanadas "Empanadas de Mandioca"
- Fatay "Empanadas Arabes"
Recipe
Easy Ground Beef Empanadas
Tools
Ingredients
- 1 kg lean ground beef 90/10
- 3 medium yellow onion , diced small
- 1 poblano Pepper or bell peppers , diced small
- 1 red bell pepper , diced small
- 1 yellow pepper , diced small
- 5 Garlic cloves , finely minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground black pepper; adjust to taste
- 1 teaspoon red pepper flakes , adjust to taste
- 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon
- 1 tablespoon sweet paprika
- 1 tablespoon cumin
- kosher salt , as needed
- 1 bunch of fresh Italian parsley leaves , chopped
- 4 hard-boiled eggs , minced
To Brush:
- 1 large egg yolk
- 1 tablespoon cream , milk, or water
- pinch of kosher salt
- pinch of sugar
For the Empanadas dough:
- 1 kg (8 cups) all purpose flour , spoon into a measuring cup, level off with the back of a knife
- 300 g (2 sticks plus 5 tablespoons) unsalted butter or salted , room temperature
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 475 ml water cold
Instructions
How to Make Empanada Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 7 to 10 minutes.
- Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight.
- On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches rounds cutter or saucer; depending on how large you prefer, I use a 6'' glass lid.
- Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
How to Make Ground Beef Empanada Filling
- Place eggs in a pot of water on the stovetop with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.
- Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.
- When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.
- Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a fork, mince the eggs, cover with plastic wrap, and store in the refrigerator until ready to use.
- Heat 2 tablespoons extra virgin olive oil over medium-high heat in a large skillet until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer—add the garlic, beef bouillon, black pepper, paprika, cumin, paprika, and red pepper flakes. Return the pan to heat and cook, occasionally stirring, until the meat is cooked through, 5 to 8 minutes.
- Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 10 minutes. Add the onions and bell peppers until soft, about 5 to 8 minutes. Add the parsley and saute for 5 minutes to eliminate any excess liquid; the mixture should be moist but not runny. Taste and adjust seasoning if needed. Add the minced eggs and mix well; chill in the refrigerator.
How to Assemble Ground Beef Empanadas
- Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment and dust with flour; set aside.
- Once the beef has cooled, spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
- Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape. Place the cutter or saucer over the empanada and use the edge to cut off any excess dough.
- Pleat the edges or crimp with a fork, removing any air pockets as you go. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Repeat with the remaining rounds and filling. Let the ground beef empanadas rest in the fridge until you're ready to bake for up to 3 hours.
How to Bake Ground Beef Empanadas
- In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.
- Lightly brush the top of the ground beef empanadas with the egg mixture; this will give them a nice golden glow when they bake. Bake the ground beef empanadas for 20-25 minutes until golden on top. If desired, serve the ground beef empanadas warm with chimichurri sauce and a side of yuca. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.