These Baked Ground Beef Empanadas are a delightful handheld meal, perfect for any occasion. The recipe combines savory seasoned ground beef with tender vegetables, all nestled within a crisp, golden-brown pastry crust. They offer a satisfying crunch and a flavorful, hearty filling.

Why This Recipe Works

As someone who loves creating comforting family meals, I found this baked ground beef empanada recipe to be a standout. The dough comes together beautifully, offering a lovely texture without being greasy. The beef filling is wonderfully seasoned, proving that simple ingredients can create profound flavors. Baking them instead of frying results in a lighter pastry that is incredibly satisfying.

Prep Time	Cook Time	Total Time	Servings	Difficulty	Cuisine
30 minutes + 2 hours chilling	30 minutes	2 hours 30 minutes	12-15 empanadas	Medium	Latin American Inspired

Ingredients

Ingredient	Quantity	Notes
Water	1 cup (237 grams)	For the dough.
Unsalted butter	1 1/2 sticks (170 grams)	For the dough. Ensure it is unsalted.
All-purpose flour	2 3/4 cups (349 grams)	For the dough.
Fine sea salt	2 teaspoons	For the dough and filling.
Paprika	Pinch (dough), 1/2 teaspoon (filling)	Adds color and subtle flavor.
Olive oil	3 tablespoons, divided	For sautéing the filling ingredients.
Ground beef (85-90% lean)	1 pound	Provides the savory base for the filling.
Yellow onion	1 small, peeled and minced	Adds aromatic depth to the filling.
Red bell pepper	½, cored, seeded, and finely diced	Adds sweetness and color.
Green bell pepper	½, cored, seeded, and finely diced	Adds a fresh, slightly bitter note.
Frozen peas	½ cup	Adds texture and a pop of sweetness.
Garlic	2 cloves, finely minced	Essential for robust flavor.
Oregano	1 teaspoon	A classic herb for savory fillings.
Red pepper flakes	1/2 teaspoon	For a touch of heat. Adjust to taste.
Ground white pepper	1/2 teaspoon	Provides a subtle peppery warmth.
Ground cumin	1/2 teaspoon	Adds an earthy, warm spice.
Beef broth	¼ cup	Used to deglaze the pan and add moisture.
Tomato paste	1-2 tablespoons, to preference	Adds depth of flavor and richness.
Russet potato	1 small, peeled, finely diced, boiled*	Adds body and a tender texture to the filling. Boil until tender but not mushy.
Scallions	3, trimmed and chopped	Adds a fresh, oniony bite.
Shredded monterey jack cheese or “Mexican blend” cheese	½ cup, optional	Adds a creamy, cheesy element.
Egg	1	For the egg wash.
Water	3 tablespoons	For the egg wash.

Step-by-Step Instructions

Prepare the Dough

1. In a medium saucepan, combine 1 cup water and 1 1/2 sticks butter over medium heat. Heat until the butter is fully melted.
2. In a large bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons fine sea salt, and a pinch of paprika.
3. Create a well in the center of the dry ingredients. Pour a small amount of the warm butter mixture into the well.
4. Mix with your fingertips, incorporating the liquid into the flour to form a wet paste.
5. Pour in the remaining warm butter mixture. Work the dough with your hands until it becomes a wet, oily dough.
6. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to chill completely.

Cook the Beef Filling

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned, approximately 10 minutes.
2. Remove the browned beef from the skillet using a slotted spoon; set aside. Reserve 2 tablespoons of the drippings in the skillet.
3. Add the remaining 1 tablespoon olive oil and the reserved 2 tablespoons drippings to the skillet. Add 1 minced yellow onion and sauté until softened and translucent, about 10-15 minutes.
4. Add ½ diced red bell pepper, ½ diced green bell pepper, ½ cup frozen peas, and 2 minced garlic cloves to the skillet.
5. Stir in 1 teaspoon oregano, 1 teaspoon fine sea salt, 1/2 teaspoon paprika, 1/2 teaspoon red pepper flakes, 1/2 teaspoon ground white pepper, and 1/2 teaspoon ground cumin. Sauté for a few minutes until the vegetables begin to soften and the seasonings are fragrant.
6. Deglaze the pan by pouring in ¼ cup beef broth, scraping up any browned bits from the bottom of the skillet.
7. Stir in 1-2 tablespoons tomato paste, adjusting the amount to your preference for richness and color.
8. Once the tomato paste is fully incorporated and dissolved, mix the cooked ground beef and 1 small diced, boiled russet potato back into the skillet. Stir everything together until well combined.
9. Remove the filling from heat and let it cool slightly.

Assemble and Bake the Empanadas

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Take golf-ball sized pieces of the chilled dough and roll them into smooth balls.
3. On a lightly floured surface, use a rolling pin to roll each dough ball into a ¼-inch thick, 5-inch diameter circle.
4. Place about 2 heaping tablespoons of the cooled beef filling in the center of each dough circle.
5. Sprinkle about ½ teaspoon of chopped scallions over the filling on each circle. Add a sprinkle of shredded Monterey Jack cheese if using.
6. Brush a small amount of egg wash lightly over the border of one half of the dough circle’s edge.
7. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal the empanada.
8. Crimp the sealed edges with the tines of a fork to further secure them and create a decorative pattern.
9. Arrange the assembled empanadas onto the prepared baking sheet, ensuring they have a little space between them.
10. In a small bowl, lightly beat 1 egg with 3 tablespoons of water to create the egg wash.
11. Gently brush the tops of all the empanadas with the egg wash for a golden sheen.
12. Bake in the preheated oven for approximately 20 minutes, or until the empanadas are puffed and golden brown.
13. Serve the Baked Ground Beef Empanadas warm.

Chef Tips for Perfect Results

• Chill the Dough Adequately: Ensure the dough is thoroughly chilled for at least 2 hours. This makes it easier to roll out and prevents it from becoming greasy during assembly.
• Don’t Overfill: Use about 2 heaping tablespoons of filling per empanada. Overfilling can cause the dough to split during baking, leading to a messy outcome.
• Seal Edges Firmly: Press the edges of the dough together with significant pressure. Crimp with a fork to ensure a tight seal, preventing the filling from escaping during baking.
• Properly Boil Potato: Dice the potato very finely and boil until just tender. Mushy potatoes will make the filling too wet and difficult to work with.
• Even Egg Wash Application: Apply the egg wash gently and evenly. This ensures a consistent golden-brown color across all empanadas.

Common Mistakes to Avoid

• Using Warm Dough: Warm dough is sticky and difficult to handle, leading to tears and uneven shapes. Always work with well-chilled dough.
• Under-seasoning the Filling: Empanada fillings need robust seasoning to shine through the pastry. Taste and adjust salt and spices before assembling.
• Not Sealing Properly: A loose seal means filling leaks out during baking, reducing the amount of filling in each empanada and creating a mess. Crimp firmly.
• Overcrowding the Baking Sheet: Empanadas need air circulation to bake evenly and crisp up. Leave space between each one on the sheet.

Variations and Substitutions

Ingredient	Substitution	Impact on Flavor/Texture
Ground beef	Ground turkey or chicken	Slightly leaner, may require a touch more seasoning for depth.
Yellow onion	Shallots or Vidalia onion	Shallots offer a milder, sweeter flavor; Vidalia onions are sweeter and softer.
Bell peppers	Zucchini or a pinch of chili powder	Zucchini adds moisture and a milder vegetable taste. Chili powder enhances heat.
Russet potato	Sweet potato or omit	Sweet potato adds a subtle sweetness. Omitting reduces the filling’s body.
Monterey Jack cheese	Cheddar, Pepper Jack, or omit	Changes the cheese profile; Pepper Jack adds spice. Omitting removes the cheese element.

Serving Suggestions and Pairings

Baked ground beef empanadas are incredibly versatile. Serve them as a hearty appetizer at parties or game nights, accompanied by a side of spicy ranch dip or a cool avocado crema. For a main course, pair them with a fresh green salad tossed with a lime vinaigrette or a side of black beans and rice. They are also excellent for packed lunches or picnics, offering a complete meal in a handheld package.

Storage and Reheating

Method	Duration	Instructions
Refrigeration	Up to 3 days	Store cooked empanadas in an airtight container or wrapped tightly in plastic wrap.
Freezing (Cooked)	Up to 3 months	Wrap individual cooked empanadas in plastic wrap, then place in a resealable freezer bag or airtight container.
Reheating (From Refrigerated)	N/A	Warm through in a 300°F (150°C) oven or toaster oven for about 10-15 minutes until heated.
Reheating (From Frozen)	N/A	Remove plastic wrap and warm in a 300°F (150°C) oven for 20-25 minutes, or until thoroughly heated. Do not microwave frozen empanadas as the pastry can become soggy.

Nutritional Information

Nutrient	Amount per Serving
Approximate values.
Calories	350-400 kcal
Protein	15-20g
Fat	20-25g
Carbohydrates	25-30g
Fiber	2-3g
Sugar	3-5g
Sodium	400-500mg

Frequently Asked Questions

Can I use a different type of ground meat for these empanadas?

Yes, ground turkey or chicken can be substituted for ground beef. These leaner meats may require slightly more seasoning to achieve a comparable depth of flavor.

How do I know when my empanadas are fully baked?

Baked ground beef empanadas are fully baked when they exhibit a deep golden-brown color across the entire pastry surface. The edges should appear crisp and the filling should be hot.

My empanada dough is sticking to the counter what should I do?

Ensure the dough is sufficiently chilled before rolling. Lightly flour your work surface and rolling pin. If it becomes sticky, briefly return it to the refrigerator to firm up before continuing.

Can I make the dough or filling for these empanadas ahead of time?

Yes, the dough can be made up to 2 days in advance and kept refrigerated. The beef filling can also be prepared up to 2 days ahead and stored in the refrigerator.

What are the best dips for baked ground beef empanadas?

Consider serving these empanadas with a spicy salsa, a cooling sour cream and chive dip, or a zesty garlic aioli. A mild chimichurri also complements the savory beef filling wonderfully.

These Baked Ground Beef Empanadas bring a world of flavor right to your kitchen. The comforting blend of seasoned beef, vegetables, and a beautifully baked crust makes them an irresistible choice. They are perfect for sharing, yet satisfying enough for a personal treat. Embrace the simple joy of creating these delicious pastries and savor the rich, savory essence in every bite.

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