Ground beef empanadas are a mouthwatering staple of Latin American cuisine. These delectable hand-held pastries feature a savory filling of seasoned ground beef, spices, and sometimes additional ingredients like onions, garlic, and olives, all encased in a flaky, golden-brown pastry shell. They're a beloved treat that captures the essence of Latin American flavors and culinary tradition.
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How to Make Ground Beef Empanadas
Note: The full instructions are provided in the recipe card below.
In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended.
With the motor running, slowly add cold water and mix until a soft and pliable dough forms, 7 to 10 minutes. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball.
Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight. On an un-floured flat work surface, roll the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes.
Then, cut out the disc using a 5 to 6-inch round cutter or saucer; depending on how large you prefer, I use a 6'' glass lid. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps.
Cover the discs with cling film and chill while you prepare the filling, or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
How to Make Ground Beef Filling
Place eggs in a pot of water on the stovetop, with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil.
Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks. Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl.
Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling. When the eggs are completely cool to room temperature-about fifteen minutes-gently tap the egg on the counter or table to crack the peel.
Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell. Carefully peel the egg, starting from the wide bottom end of the egg, to break the air pocket between the egg and the shell.
Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry them with a paper towel and place them into a bowl. Using a fork, mince the eggs, cover them with plastic wrap, and store them in the refrigerator until ready to use. Heat 2 tablespoons extra virgin olive oil over medium-high heat in a large skillet until it smokes lightly.
Remove the pan from the heat and add the ground beef in a single layer-add the garlic, beef bouillon, black pepper, paprika, and red pepper flakes. Return the pan to heat and cook, occasionally stirring, until the meat is cooked through, 5 to 8 minutes.
Remove lid, and increase heat to high until let dry up to a juicy but dry look for about 10 minutes. Add the onions and pepper until soft, about 5 to 8 minutes.
Add the parsley and saute for 5 minutes to eliminate excess liquid; the mixture should be moist but not runny. Taste and adjust seasoning if needed. Add the minced eggs and mix well; chill in the refrigerator.
How to Assemble
Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F-line 2 large baking sheets with parchment and dust with flour; set aside. Once the beef has cooled, spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.
Place the cutter or saucer over the empanada and use the edge to cut off any excess dough. Pleat the edges or crimp with a fork, removing any air pockets. Place the empanadas in a single layer on the parchment-lined baking sheet that has been dusted with flour. Repeat with the remaining rounds and filling. Let the ground beef empanadas rest in the fridge until you're ready to bake for up to 3 hours.
How to Bake
In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.
Lightly brush the top of the ground beef empanadas with the egg mixture, giving them a nice golden glow when they bake. Bake the ground beef empanadas for 20-25 minutes until golden on top. If desired, serve the ground beef empanadas warm with chimichurri sauce and a side of yuca. Enjoy!
How to Serve
Ground beef empanadas are excellent stand-alone dishes because they are filling and satisfying. I usually serve the empanada sandwiched between a Sweet Dough Bread or Telera Roll accompanied with chilled Coca-Cola for the kids and iced cold beer for my husband and me.😏 Empanada is also delicious and served with Yuca, Dinner Rolls, and Pancitos Caseros.
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Recipe
Easy Ground Beef Empanadas
Equipment
Ingredients
- 1 kg lean ground beef 90/10
- 3 medium yellow onion , diced small
- 1 poblano Pepper or bell peppers , diced small
- 1 red bell pepper , diced small
- 1 yellow pepper , diced small
- 5 Garlic cloves , finely minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground black pepper; adjust to taste
- 1 teaspoon red pepper flakes , adjust to taste
- 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon
- 1 tablespoon sweet paprika
- 1 tablespoon cumin
- kosher salt , as needed
- 1 bunch of fresh Italian parsley leaves , chopped
- 4 hard-boiled eggs , minced
To Brush:
- 1 large egg yolk
- 1 tablespoon cream , milk, or water
- pinch of kosher salt
- pinch of sugar
For the Empanadas dough:
- 1 kg (8 cups) all purpose flour , spoon into a measuring cup, level off with the back of a knife
- 300 g (2 sticks plus 5 tablespoons) unsalted butter or salted , room temperature
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 475 ml water cold
Instructions
How to Make Empanada Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 7 to 10 minutes.
- Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight.
- On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches rounds cutter or saucer; depending on how large you prefer, I use a 6'' glass lid.
- Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
How to Make Ground Beef Empanada Filling
- Place eggs in a pot of water on the stovetop with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.
- Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.
- When the eggs are completely cool to room temperature-about fifteen minutes-gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.
- Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a fork, mince the eggs, cover with plastic wrap, and store in the refrigerator until ready to use.
- Heat 2 tablespoons extra virgin olive oil over medium-high heat in a large skillet until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer-add the garlic, beef bouillon, black pepper, paprika, cumin, paprika, and red pepper flakes. Return the pan to heat and cook, occasionally stirring, until the meat is cooked through, 5 to 8 minutes.
- Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 10 minutes. Add the onions and bell peppers until soft, about 5 to 8 minutes. Add the parsley and saute for 5 minutes to eliminate any excess liquid; the mixture should be moist but not runny. Taste and adjust seasoning if needed. Add the minced eggs and mix well; chill in the refrigerator.
How to Assemble Ground Beef Empanadas
- Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment and dust with flour; set aside.
- Once the beef has cooled, spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
- Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape. Place the cutter or saucer over the empanada and use the edge to cut off any excess dough.
- Pleat the edges or crimp with a fork, removing any air pockets as you go. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Repeat with the remaining rounds and filling. Let the ground beef empanadas rest in the fridge until you're ready to bake for up to 3 hours.
How to Bake Ground Beef Empanadas
- In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.
- Lightly brush the top of the ground beef empanadas with the egg mixture; this will give them a nice golden glow when they bake. Bake the ground beef empanadas for 20-25 minutes until golden on top. If desired, serve the ground beef empanadas warm with chimichurri sauce and a side of yuca. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
