Easy Homemade Ground Beef Empanada Recipe
These easy homemade ground beef empanadas are packed with a flavorful filling of seasoned beef, onions, and spices, all wrapped in a golden, flaky crust. Perfect as an appetizer, snack, or even a main course, these empanadas can be baked or fried for a delicious treat. The recipe is simple to follow and can be customized with your favorite add-ins like cheese or veggies. Serve with salsa or sour cream for dipping!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 empanadas 1x
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup bell pepper, diced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp chili powder
- Salt and pepper to taste
- 1/4 cup tomato sauce
- 2 tbsp chopped green olives (optional)
- 2 packages (14 oz) refrigerated pie crust or empanada dough
- 1 egg, beaten (for egg wash)
Instructions
- In a skillet over medium heat, cook ground beef until browned, breaking it apart as it cooks. Drain excess fat.
- Add the diced onion, garlic, and bell pepper, cooking for 3-4 minutes until softened.
- Stir in the cumin, paprika, oregano, chili powder, salt, and pepper. Add the tomato sauce and olives (if using), and simmer for 5 minutes until the mixture is thick and well combined. Remove from heat and let cool slightly.
- Preheat the oven to 400°F (200°C). Roll out the empanada dough and cut into 4-5 inch circles.
- Spoon 1-2 tablespoons of the beef filling into the center of each circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- Bake for 18-20 minutes, or until the empanadas are golden brown. Serve hot with your favorite dipping sauce.
Notes
For a cheesy version, add shredded cheddar or mozzarella to the filling before sealing the empanadas. You can also freeze the uncooked empanadas for up to 3 months and bake them directly from frozen, just adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 350mg