Easy Beef Empanada Recipe

Reading Time: 4 minutes

Crispy pie crust stuffed with savory beef and creamy, hot cheese? Yes, please! Serve this amazing Easy Beef Empanada Recipe with guacamole for the perfect flavour combination – and they’re easy to freeze!

How to Make Easy Beef Empanadas

Step 1: Start by preheating your oven to 200°C (400°F) or 180°C fan (350°F). Line the baking sheet (you’ll use this for freezing) with parchment paper. Next, measure out all your ingredients and then dice the onions & chiles. Finally, shred your cheese if it isn’t already, and beat the egg for an eggwash you’ll use later on.

Step 2: Unroll and flatten the pie crust on a hard, flat surface. Using a 3″ round pastry cutter, cut out circles. If you’ve got leftover bits, push them together, roll them out, and then cut more circles.

Step 3: Brown your beef in a skillet over medium-high heat. This usually takes 5-6 minutes.

Step 4: Once the beef is browned, add the onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute this all together for about 2-3 minutes.

Step 5: Next, stir in the tomato paste and cheese. Mix 1-2 minutes until cheese is fully melted. Remove the skillet from the heat.

Step 6: Using a spoon, place 2 tbsp of beef mixture in the center of each pie crust circle. Fold the dough over, then using a fork tines along the edge, seal closed each little empanada. (Freeze here if making in advance.)

Step 7: Place the empanadas in a single layer on your parchment-lined baking sheet. Brush the tops of each empanada with your egg wash and then bake them for 10 minutes or until golden brown.

Step 8: Remove the tray from the oven and allow your empanadas to cool. Then serve warm (not hot) with guacamole.

Tweaks

Change things up with a few tweaks …..

• More Spices: Enhance the traditional flavor by adding spices such as smoked paprika, oregano, or garlic powder to the beef mixture.
• Add Veg: Mix diced bell peppers, corn, or black beans into the beef for added texture and flavor.
• Different Cheese: Experiment with different types of cheese, such as pepper jack or mozzarella.
• More Heat!: Try doubling the green chiles to 4 oz instead of two. Or, add some chopped jalapeños and a dash of hot sauce to the filling for a spicy kick.
• Healthier Version: Use lean ground beef or turkey and whole wheat pie crust for a healthier version of these amazing empanadas.
• Fresh Herbs: Garnishing the empanadas with freshly chopped cilantro is a family favorite in our house.
• Different Sauces: Instead of guacamole, try serving your empanadas with salsa, sour cream, and a chimichurri sauce.
• Eggs & Olives: Add a small slice of hard-boiled egg or a couple of green olives to the filling for a traditional Argentine touch.
• Lime Juice: The acidity of lime can help cut through the richness of the beef and cheese, adding a fresh and vibrant flavor to the dish. Just squeeze a little juice on each empanada before you eat it.

Storage

Refrigerate: Cooked empanadas can last up to 5 days in the refrigerator when properly stored. Do this by placing them in an airtight container and removing as much air as possible.

Freeze: You can freeze empanadas for up to 3 months. Full freezing instructions can be found here.

Reheat: Although it’s best to freeze uncooked empanadas, here’s how to defrost leftover ones:

Thaw overnight in the refrigerator, then……

Oven: Reheat in an oven at 350°F until warmed through (time will vary depending on size).

– or –

Microwave: For a quick option, microwave on the defrost setting, then heat on high until warmed through, checking frequently.

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