Description
Crispy, golden beef empanadas bring South American street food magic right to your kitchen. Flaky pastry pockets stuffed with seasoned ground beef create an irresistible handheld meal you’ll crave again and again.
Ingredients
Scale
Beef Filling:
- 1 pound (454 grams) ground beef
- 1 cup (240 milliliters) shredded cheese (cheddar or mozzarella)
- 1/2 cup (75 grams) bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Dough and Finishing:
- 10–12 pre-made empanada dough discs
- 1 large egg, beaten (for egg wash)
- Olive oil, for frying or baking
- Fresh parsley or cilantro, chopped (optional)
- Guacamole or salsa (optional, for serving)
Instructions
- Create a flavorful filling by heating olive oil in a skillet over medium heat. Sauté onions and bell peppers until they become translucent and tender, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, releasing its aromatic essence. Introduce ground beef, breaking it into small crumbles and cooking until completely browned and no pink remains, about 6-7 minutes.
- Drain excess fat from the skillet, then incorporate ground cumin, paprika, salt, and pepper. Thoroughly mix the spices to ensure even distribution throughout the meat mixture.
- Remove the beef mixture from heat and allow it to cool slightly while preparing the empanada assembly station. Preheat the oven to 400°F for baking or prepare a deep fryer if choosing that cooking method.
- Place an empanada dough disc on a clean surface. Spoon the beef mixture into the center, leaving a small border around the edges. Sprinkle shredded cheese over the meat.
- Carefully fold the dough to create a half-moon shape, pressing edges firmly to seal. Use a fork to crimp the borders, creating a decorative and secure closure.
- For baking, arrange empanadas on a lined baking sheet. Brush the tops with beaten egg to achieve a golden, glossy finish. Bake for 22-25 minutes until the exterior turns a rich, crispy golden brown.
- If frying, gently lower empanadas into hot oil, cooking 3-4 minutes per side until they develop a crisp, deep golden exterior. Transfer to paper towels to drain excess oil.
- Allow empanadas to cool for 3-5 minutes. Garnish with fresh chopped cilantro or parsley. Serve alongside zesty salsa or creamy guacamole for a complete culinary experience.
Notes
- Replace ground beef with ground turkey or plant-based crumbles for a healthier, lighter alternative that keeps the same delicious flavor profile.
- Experiment with different cheese varieties like queso fresco or sharp cheddar to add unique taste dimensions to your empanadas.
- Prep filling ahead of time and store in refrigerator for up to 2 days, allowing flavors to meld and making weeknight cooking faster and easier.
- Use pre-made empanada discs from grocery store to cut down on preparation time without sacrificing authentic taste and texture.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 10
- Calories: 300
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg