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These Baked Beef Empanadas are baked instead of fried, use a shortcut for quicker preparation and are delicious as an appetizer or meal!

One of the biggest inspirations behind starting my food blog, right behind Rachael Ray…my dad.

He didn’t cook a lot when we were growing up but in the last few years he has really taken to being in the kitchen.

He makes some of the best food and whenever I try and recreate them at home, i’s never as good.

Just like when grandma use to make her cookies and even when she had wrote you the recipe to make yourself, they were never the same.

It’s just like that with these baked beef empanadas.

While the filling is exactly the same, I took a shortcut on the dough.

These baked beef empanadas use pie crust and while not traditional at all, it totally works when you are having a major craving!

There are a few names that empanadas go by. Some people call them hand pies, meat pies, turnovers or a calzone (although this is pizza, they’re essentially the same things)

Empanadas originated in Spain and are a stuffed pastry or bread that is either baked or fried.

Empanadas can be filled with pork, chicken, fish, chorizo, raisins, hard boiled eggs and cheese. Empanadas can also be made vegetarian and filled with lots of sauteed vegetables and cheese.

CAN EMPANADAS BE BAKED INSTEAD OF FRIED?

Yes! For these beef empanadas I decided to bake them.

Simply brush them with an egg wash (egg and water) and bake them in a 400 degree oven for 20-25 minutes or until golden brown.

SHORTCUT FOR BAKED BEEF EMPANADAS

I actually use 2 shortcuts for these baked beef empanadas.

My dad makes his own dough, which I will admit make a World of difference in these homemade empanadas.

However, it’s totally works to use pie crust, puff pastry or even pizza dough for these baked beef empanadas. Use what you have on hand and what you have time for.

My second shortcut is store bought hard boiled eggs. Game changer.

I grab Great Day Farms 6 count Hard-Boiled Eggs, at Walmart in the deli section, chop up two of them for this recipe, and save the others for salads, snacking and fried rice.

They’re a great source of protein and saves me an extra 15 minutes to wait for homemade hard boiled eggs.

INGREDIENTS YOU’LL NEED FOR BAKED BEEF EMPANADAS:

You will need the following items to make these homemade beef empanadas

Ground beef, I use 80/20 (This is not shown in the picture below)
Chorizo
red pepper
yellow onion
garlic
Great Day Farms Hard-Boiled Eggs
Spanish Manzanilla Olives
Cumin
Chili powder
Dried oregano
2- 9″ Pie Crusts
Shredded Cheese
Egg

EMPANADAS CAN BE FILLED WITH BEEF, CHORIZO, CHICKEN, VEGETARIAN OR PICADILLO.

The possiblities are endless so get creative with your empanada filling.

HOW TO MAKE BAKED BEEF EMPANADAS

Start by browning chorizo and ground beef into a skillet. Drain off grease (this is optional but I don’t like greasy meat)
Add in red bell pepper, onion and garlic and saute for 3 minutes. Add in cumin, chili powder and dried oregano.

Stir in chopped hard boiled eggs and Spanish manzanilla olives. Set aside and allow to cool slightly.

Roll out pie crust.

Using a dough cutter, bowl, bottom of a glass, cut out 4 circles. (I made mine 4.5″ circles)

Place 1-2 tablespoons of filling onto one side of the dough. Top with cheese.

Brush egg wash onto one side of the dough.
Fold dough over the filling, holding in your hands and pinch the edges together. Using the tines of a fork, crimp edges all around.*

Brush with egg wash (beaten egg and a little water) and place onto a baking sheet.
Bake in a 400 degree oven for 20-25 minutes or until golden brown. (mine were ready in 20 minutes)

*You can also fry these. Complete empanadas through fork crimping and then see directions below for frying.

HOW TO MAKE FRIED EMPANADAS?

You can also fry them if that is more of your style by assembling just as above.
Place frying oil into a large, heavy bottom pot. Heat the oil to 365 degrees F.
Place one or two empanadas into the fryer at a time. Overcrowding will reduce the temperature of your oil and leave you with soggy empanadas.
Cook for 1-2 minutes per side, turning once until browned on both sides. Drain on paper towels, and serve hot.

TIPS FOR MAKING BAKED BEEF EMPANADAS

DO NOT OVERFILL. If you overfill these empanadas, the filling will begin to seep out of the sides while baking.
To achieve the golden brown coloring, don’t forget the egg wash.

HOW TO STORE BEEF EMPANADAS

Empandas can last up to one week in the refrigeration after baking.

To reheat empanadas I recommend placing them back into the oven until heated through. You could also heat them up in a skillet.

Yes, you can microwave them but they’ll lose some of their crispyness.

Yes, you can freeze empanadas.

After you’ve filled the empanadas, lie them on a parchment lined baking sheet. Do not overlap. Place them into the freezer until frozen.

Remove from parchment paper and place them into a labeled freezer bag.

OTHER RECIPES YOU’LL LOVE:

Grilled Vegetable Pasta Salad is a perfect summer vegetable side dish!

Baked Beef Empanadas

Name: Baked Beef Empanadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 pound Ground beef, I use 80/20; 12 ounces Chorizo; 1/2 Red bell pepper, finely chopped; 1/2 yellow onion, finely chopped; 2 cloves garlic, minced; 2 Hard-Boiled Eggs, chopped; 1/4 cup Spanish Manzanilla Olives, sliced; 2 teaspoons Cumin; 1 teaspoon Chili powder; 1 teaspoon Dried oregano; 2- 9" Pie Crusts; 1/4 cup Shredded Cheese; 1 Egg

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Baked Beef Empanadas are baked instead of fried, use a shortcut for quicker preparation and are delicious as an appetizer or meal!

Ingredients

1 pound Ground beef, I use 80/20
12 ounces Chorizo
1/2 Red bell pepper, finely chopped
1/2 yellow onion, finely chopped
2 cloves garlic, minced
2 Hard-Boiled Eggs, chopped
1/4 cup Spanish Manzanilla Olives, sliced
2 teaspoons Cumin
1 teaspoon Chili powder
1 teaspoon Dried oregano
2- 9" Pie Crusts
1/4 cup Shredded Cheese
1 Egg

Instructions

Preheat oven to 400 °F
Start by browning ground beef and chorizo into a skillet. Drain off grease and return to pan
Add in red bell pepper, onion and garlic and saute for 3 minutes. Add in cumin, chili powder and dried oregano.
Stir in chopped hard boiled eggs and Spanish manzanilla olives. Set aside and allow to cool slightly.
Roll out pie crust.
Using a dough cutter, bowl, bottom of a glass, cut out 4 circles. (I made mine 4.5" circles)
Place 1-2 tablespoons of filling onto one side of the dough. Top with cheese.
Brush egg wash onto one side of the dough.
Fold dough over the filling, holding in your hands and pinch the edges together. Using the tines of a fork, crimp edges all around.
Brush with egg wash (beaten egg and a little water) and place onto a baking sheet.
Bake for 20-25 minutes or until golden brown. (mine were ready in 20 minutes)

Notes

You will not use all the filling. There is enough filling for at least 8 more. You can freeze the rest, make additional empanadas or use it for a breakfast burrito.

Baked Beef Empanadas