Beef Empanada Recipe Learn like a Chef : Made with a flavorful filling of beef and cheese and a chilled pie crust, these crispy, cheesy, 30-minute quick beef empanadas are really easy to make. For a tasty dinner, prepare these wonderful empanadas and serve them with authentic, creamy Mexican guacamole!
Beef Empanada Recipe Learn like a Chef
Ingredients
- 1/2 pound ground beef
- 1/4 onion – diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder – or chipotle chili powder
- 1/2 teaspoon salt
- 4 ounces diced green chiles
- 4 ounces diced pimento peppers
- 2 tablespoons tomato paste
- 1/2 cup shredded sharp cheddar cheese – or Mexican blend
- 2 refrigerated pie crusts
- 1 egg – whisked
Instructions
Set a baking sheet with parchment paper or a nonstick baking mat on it and preheat the oven to 400 degrees.
Roll out pie crusts onto a spotless, level surface. Cut circles out of the dough using a 3-inch circular pastry cutter. (If preferred, mix leftovers, roll them out, and cut once more.)
Brown ground beef in a pan over medium-high heat.
Add the pimento peppers, onions, cumin, chili powder, and green chiles. Sauté for two to three minutes.
Add tomato paste and cheese and stir. Take off the heat.
Place approximately two tablespoons of the beef mixture in the middle of each circle made by the pie crust.
Using a fork, seal the dough along the entire curved edge after folding it over.
Place without touching on a baking sheet that has been prepared in a single layer. Apply egg wash to the empanadas.
Bake until golden brown, 10 minutes.
Notes
Add one finely chopped jalapeño to the skillet with the onions, peppers, and chiles to make it spicy.
Pie Crust: Would you want to create your own? Fantastic! This is my easy-to-make, delicious homemade pie crust recipe.
Nutrition
- Calories: 629 kcal
- Carbohydrates: 47 g
- Protein: 21 g
- Fat: 40 g
- Saturated Fat: 15 g
- Trans Fat: 1 g
- Cholesterol: 96 mg
- Sodium: 964 mg
- Potassium: 442 mg
- Fiber: 4 g
- Sugar: 2 g
- Vitamin A: 1190 IU
- Vitamin C: 36 mg
- Calcium: 154 mg
- Iron: 5 mg
Expert Tips
Guacamole can be stored in the refrigerator for one to two weeks after it is opened, or it can be frozen for six to eight months.
First of all, I’m amazed if you still have any empanadas. Second, they can be kept in the refrigerator for up to a week if you store them in an airtight container. You can reheat them in the microwave or in the oven, which is my preferred method.
Proceed with the step of sealing the beef empanadas using a fork if you wish to prepare a large quantity in advance and freeze them. Place them in a single layer in the freezer on a sheet pan and freeze until completely frozen. After that, arrange them with wax paper inside a
Ziplock bag. between each empanada. That way, you can take out as many as you need without them sticking together. Thaw completely in the fridge before adding egg white and baking.
