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Easy Beef Empanadas combine golden, flaky pie crusts with a rich, savory filling of seasoned ground beef and vegetables. The gentle spice of cumin and paprika adds warmth, while the tender peas and carrots give the filling a satisfying texture. These empanadas are perfect for a quick snack, an appetizer, or even a casual dinner.
Made with simple ingredients and minimal prep time, this recipe transforms everyday ground beef into a handheld delight. Each bite is packed with flavor, making it an easy go-to for busy weeknights or entertaining guests.
Table of Contents
Why Easy Beef Empanadas Are Perfect for Busy Days
- Effortless to prepare with simple ingredients you likely have on hand. The use of refrigerated pie crusts eliminates the need for making dough from scratch, saving you valuable time.
- Customizable for different occasions, whether you’re serving them as appetizers or making a quick meal. Their portable size makes them excellent for picnics or packed lunches.
- Balanced with protein and vegetables in every bite, making them both flavorful and satisfying. The combination of seasoned ground beef and tender peas and carrots ensures every empanada is hearty and wholesome.
- Kid-friendly and freezer-friendly for meal prep. You can make a batch in advance, freeze them, and reheat when needed for a stress-free option.
Everything You Need for Easy Beef Empanadas
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas and carrots, thawed
- 1 package of refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Olive oil (for cooking)
The mix of cumin, paprika, and garlic gives the beef filling a warm, aromatic flavor profile. Using refrigerated pie crusts ensures a flaky, golden exterior, making this recipe approachable even for novice cooks.
How To Make Easy Beef Empanadas Step by Step
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 2-3 minutes.
- Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink, about 5-7 minutes.
- Stir in the ground cumin, paprika, salt, and pepper, mixing well to combine.
- Add the thawed peas and carrots to the beef mixture and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
- Preheat the oven to 400°F (200°C).
- Roll out the pie crusts on a lightly floured surface and cut them into circles, about 4-5 inches in diameter.
- Place a spoonful of the beef mixture in the center of each circle.
- Fold the dough over to create a half-moon shape, then press the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper.
- Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Remove from the oven and let cool slightly before serving.
Perfect for searing and baking — this recipe needs even heat distribution
A Quick Look at the Origin of Empanadas
Empanadas are thought to have originated in Spain and spread across Latin America, where they’re now a staple in many cuisines. Each region has its unique twist, but the concept of folding dough around a savory or sweet filling remains the same.
Traditionally baked or fried, empanadas make the most of accessible ingredients and are designed for portability. This versatility has made them popular worldwide as a convenient, satisfying dish.
Frequently Asked Questions
- Can I freeze these empanadas? Yes, you can freeze them unbaked or after baking. Thaw overnight in the fridge before reheating.
- What other fillings can I use? While this recipe focuses on beef, you can try chicken, cheese, or even vegetarian options like beans.
- How do I prevent the edges from opening? Ensure the edges are tightly sealed by pressing them with a fork or pinching them together firmly.
How To Store and Reheat Beef Empanadas
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag.
Reheat refrigerated empanadas in a 375°F (190°C) oven for 8-10 minutes or until heated through. For frozen empanadas, bake directly from frozen at 400°F (200°C) for 20-25 minutes.
Easy Ingredient Swaps for Beef Empanadas
- Ground beef: Swap with ground turkey or chicken for a leaner alternative. The flavor will be slightly milder but still delicious.
- Frozen peas and carrots: Substitute with diced bell peppers or corn for a variation in texture and sweetness.
- Pie crust: Try pizza dough for a slightly chewier texture, creating an empanada variation akin to hand pies or calzones.
Easy Beef Empanadas
Ingredients
Method
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink.
- Stir in the ground cumin, paprika, salt, and pepper. Mix well to combine.
- Add the thawed peas and carrots to the beef mixture and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
- Preheat the oven to 400°F (200°C).
- Roll out the pie crusts on a lightly floured surface and cut them into circles, about 4-5 inches in diameter.
- Place a spoonful of the beef mixture in the center of each circle.
- Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper.
- Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
