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Simple Baked Beef Empanadas

Three golden-brown, baked beef empanadas stacked on a white plate, illuminated by sunlight.
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Make savory, golden-brown handheld comfort food with this straightforward recipe for baked beef empanadas using homemade empanada dough. These Mexican hand pies are perfect as an easy savory turnover or party appetizer recipe.

Ingredients

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  • 1 recipe homemade empanada dough (or 1 package store-bought discs)
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup raisins
  • 1/4 cup pimento-stuffed green olives, sliced
  • 1/4 cup beef broth
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the ground beef filling: Heat the olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Stir in the raisins, sliced olives, and beef broth. Reduce the heat to low and simmer for 5 minutes, allowing the liquid to mostly absorb. Remove the filling from the heat and let it cool completely.
  4. Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
  5. If using homemade dough, roll it out and cut into circles (about 5 inches in diameter). If using store-bought discs, proceed to the next step.
  6. Place about 2 tablespoons of the cooled beef filling onto one half of each dough circle, leaving a 1/2-inch border.
  7. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal the empanada. This step is key for party appetizer recipes.
  8. Place the sealed empanadas on the prepared baking sheets. Brush the tops lightly with the beaten egg wash. Cut two small slits in the top of each empanada to allow steam to escape.
  9. Bake for 18 to 20 minutes, or until the empanadas are golden brown. Serve warm.

Notes

  • For a richer flavor, you can substitute water with dry red wine when simmering the filling.
  • If you prefer a crispier crust, you can fry these instead of baking; use 350 degree oil and fry for 3-4 minutes per side.
  • Make the filling a day ahead; cooling it completely helps prevent the dough from tearing when you assemble the Mexican hand pies.

Nutrition

Find it online: https://dishicious.com/beef-empanadas-recipe-simple-baked-savory-turnovers/