Perfect as an appetizer or easy dinner, these baked beef empanadas are filled with savory beef chuck, onions, peppers, and a delicious blend of seasonings.
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Table of Contents
- About Baked Beef Empanadas
- Where did empanadas originate?
- What kind of dough should you use?
- Can you use ground beef instead?
- Can you make beef empanadas in advance?
- How long are beef empanadas good for?
- Can you freeze baked empanadas?
- More recipes with beef
- How to bake beef empanadas in the oven
- Recipe Details
About Baked Beef Empanadas
Empanadas are one of those foods that can fit any occasion, from a tasty appetizer to an easy dinner to a simple snack. They really are the ideal finger food that can be a quick bite or a full meal.
Plus, not only are these beef empanadas are baked (no need to deal with oil and frying!) but they can be prepared in advance and baked on demand.
Where did empanadas originate?
Although they’ve been accepted in many different cuisines and come in different variations, empanadas as we know them first originated in Spain and Portugal. The first cookbook to mention empanadas was published in 1520.
What kind of dough should you use?
This may come down to personal preference, but ultimately, most pastry dough can be used and would make equally delicious empanadas.
Goya has a line of pastry sheets specifically for empanadas, which can cut down on prep time since each sheet is already cut and sized for an empanada.
H However, you can use any type of pastry dough, even pie dough, to make empanadas . You might run into some consistency differences – for instance, pie dough is flakier than traditional empanada dough – but preparation and cooking instructions would remain the same. All you would need to do is cut your chosen dough into circles that are 5 inches in diameter and follow the recipe instructions as normal.
Can you use ground beef instead?
This recipe calls for beef chuck, but in truth, you can use any cut of beef that you like – even ground beef.
Other cuts of beef should cook the same way as stated in the recipe instructions, but for ground beef, be sure to cook and crumble it until you no longer see any pink. You may also want to drain the grease after cooking or use a slotted spoon when assembling empanadas.
Can you make beef empanadas in advance?
Yes, you totally can!
Prepare the empanadas per recipe instructions, but hold off on the egg wash until ready to make.
To refrigerate unbaked empanadas, place them in a sealed container and store them in the refrigerator for up to three days. Refrigerated empanadas can be baked directly from the fridge; just add a few minutes to the cook time.
To freeze unbaked empanadas, arrange the empanadas on a baking sheet and let freeze solid. Once frozen, transfer to a sealed container for freezer bag and freeze for up to three months. Frozen empanadas can be baked directly from the freezer; just add about five to eight minutes to the cook time.
How long are beef empanadas good for?
Once prepared, beef empanadas can be stored in a sealed container in the refrigerator for up to four to six days.
Can you freeze baked empanadas?
Yes, you totally can!
Once prepared and cooled, arrange the empanadas on a baking sheet and let freeze solid. Once frozen, transfer to a sealed container for freezer bag and freeze for up to three months.
More recipes with beef
How to bake beef empanadas in the oven
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large skillet, heat up the vegetable oil, then cook the onion, scallion, and bell peppers until the onion is translucent.
Step 2 – Add the beef chuck to the skillet, then cook until done.
Step 3 – Add the tomato sauce to the skillet, then quickly stir and cook.
Step 4 – Remove the skillet from heat, allow to cool a little, then add the following ingredients: olives, boiled egg, dried oregano, paprika, cumin, and season with salt and pepper to taste. Mix everything well.
Step 5 – Place some of the prepared filling in the middle of an empanada pastry sheet. Wet the edges of the pastry sheet with water, fold, and then pinch it close with your fingers. If you’d like a classic empanada look, press a fork into the sealed edges.
Step 7 – Bake!
Step 8 – Serve and enjoy!
Baked Beef Empanadas
- 2 tablespoon vegetable oil
- 2 cup white onion, chopped (about 1 white onion)
- 1/3 cup scallion, chopped
- 1/3 cup red bell pepper, chopped
- 1/3 cup green bell pepper, chopped
- 4 cup beef chuck, cut into bite-sized pieces (about 1 1/3 lb)
- 1/3 cup tomato sauce
- 1/3 cup pitted olives, chopped (optional)
- 1 hard boiled egg, chopped (optional)
- 1/2 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 15 empanada dough sheets, (I use Goya brand)
- 1 egg
- 1 tablespoon water, plus more sealing empanadas
- In a large skillet over low heat, warm vegetable oil. Add the white onion, scallion, red bell pepper, and green bell pepper to skillet and cook, stirring frequently, for about 3-5 minutes or until onions are translucent.
- Add beef chuck to skillet and cook, stirring frequently, for about 5 to 7 minutes or until beef is cooked through.
- Add tomato sauce to skillet and toss and cook with other ingredients for 1-2 minutes.
- Remove skillet from heat and let cool slightly, about 10-15 minutes.
- Add olives, hard boiled egg, oregano, paprika, cumin, salt, and pepper to skillet, then mix well.
- When ready to assemble empanadas, lay out an empanada dough sheet and spoon prepared filling into the center. Lightly wet the edges of the empanada with water, then fold, using your fingers to press down and seal the empanada. For pretty presentation, press a fork around the edges of the empanada. Place empanada on prepared baking sheet. Repeat this step until all empanadas are assembled.
- Bake empanadas for 20-25 minutes or until tops of empanadas are golden brown.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.