Craving something savory and packed with flavor? These Beef Empanadas are the perfect blend of flaky crust and delicious filling. Whether it’s a family snack or party treat, you can’t go wrong with this classic recipe!

Beef Empanadas

Ingredients:

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 cup tomato sauce
1/4 cup beef broth
Salt and pepper to taste
1/4 cup green olives, chopped (optional)
1 package empanada dough discs (about 10-12 pieces)
1 egg, beaten (for egg wash)

Directions:

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is soft and translucent.
Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned and no longer pink.
Stir in the cumin, paprika, and chili powder, ensuring the spices coat the beef evenly.
Pour in the tomato sauce and beef broth, mixing well to combine. Allow the mixture to simmer for about 5-7 minutes, or until most of the liquid has evaporated.
Season with salt and pepper to taste, then stir in the chopped green olives if using. Remove the skillet from heat and let the filling cool slightly.
Preheat your oven to 375°F (190°C).
On a clean surface, lay out the empanada dough discs. Spoon about 2 tablespoons of the beef filling onto the center of each disc.
Fold the dough over the filling to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Brush the tops of the empanadas with the beaten egg to give them a golden-brown finish.
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until they are golden and crispy.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 220 per empanada | Servings: 10-12 empanadas