These quick beef empanadas utilize a pre-made pie crust to deliver a flaky, golden finish in just 30 minutes. They are an efficient dinner solution that is easy to scale for meal prep or freezing. Serve them hot with a side of fresh salsa or guacamole for a complete meal.
List of ingredients
- 1 package of pre-made pie crust (2 rolls) – provides a flaky exterior.
- 1 pound of lean ground beef – 90% lean is recommended, but 80% can be used if excess fat is drained.
- 1/4 cup diced yellow onion – adds aromatic base flavor.
- 1/2 medium diced bell pepper, any color – adds sweetness and texture.
- 1 teaspoon cumin – provides earthy warmth.
- 1 teaspoon minced garlic – adds pungent depth.
- 1/4 teaspoon salt – enhances all other flavors.
- 1/4 teaspoon pepper – adds a subtle spicy note.
- 1 teaspoon chili powder – gives a classic savory spice profile.
- 1 cup Mexican blended cheese – for a melty, salty interior.
- 1 egg – used for the golden-brown egg wash.
step-by-step instructions
- Preheat: Set your oven to 350°F.
- Prep Pan: Line a cookie sheet with a baking mat, non-stick foil, parchment paper, or a light coating of oil.
- Cook Aromatics: In a large skillet, cook the ground beef, onions, and bell pepper until the beef is fully browned, onions are translucent, and peppers have softened.
- Drain Fat: Pour off any excess fat from the skillet to ensure the filling is not greasy.
- Season: Stir in the cumin, garlic, salt, pepper, and chili powder, cooking for an additional 2 minutes to toast the spices.
- Cool: Remove the skillet from the hot burner to let the mixture stabilize.
- Cut Crusts: Roll out the pie crusts. Use a bowl (similar to a cereal bowl) to trace and cut circles into the dough, aiming for about 3 per crust.
- Maximize Dough: Gather any leftover scraps of pie crust, knead them together, roll them out, and continue cutting circles until you have a total of 8.
- Fill: Place a dough circle on the prepared cookie sheet. Spoon 2 to 3 tablespoons of the beef filling into the center, then top with 1 tablespoon of cheese.
- Seal: Fold the circle in half over the filling and press the edges firmly with a fork to create a seal.
- Repeat: Repeat the filling and sealing process for the remaining circles.
- Arrange: Space the empanadas evenly on the cookie sheet.
- Glaze: Beat the egg in a small bowl and brush the mixture over the top of each empanada for color.
- Bake: Bake for 12 to 15 minutes or until the crusts are golden brown.
- Serve: Remove from the oven and serve immediately with salads, salsas, or guacamole.
Mastering the Pastry Crust
Keep the Dough Chilled
Pie crust is high in fat, which can melt if the dough becomes too warm during the rolling process. If the dough feels sticky or soft, place it in the refrigerator for 10 to 15 minutes before cutting circles. This ensures the crust remains flaky rather than chewy after baking.
Use a Consistent Circle Size
Using a bowl or a large circular cutter ensures that every empanada has the same surface area. Consistent sizing leads to uniform cooking times and prevents some from burning while others remain underdone. Aim for a diameter that allows the filling to stay centered without touching the edges.
Ensure a Tight Fork Seal
Pressing the edges firmly with a fork is essential to keep the cheese and juices from leaking out during baking. You can lightly moisten the edge of the dough with a drop of water if the crust feels too dry to stick. A secure seal prevents the filling from bubbling over and burning on the pan.
Apply the Egg Wash Evenly
The egg wash is what gives the empanadas their professional, deep golden shine. Use a pastry brush to apply a thin, even layer across the entire top surface. Avoid letting the egg pool around the edges, as this can cause the bottom to stick to the pan.
Filling Customizations and Substitutions
Replace Ground Beef with Other Proteins
While beef is traditional, you can use ground turkey or ground chicken for a leaner version of this dish. If using poultry, consider adding a pinch more salt and pepper to compensate for the milder flavor. Ensure the meat is browned thoroughly before adding the spices.
Incorporate Additional Vegetables
To add more volume and nutrients, stir in diced carrots, frozen corn, or black beans during the final stages of cooking the meat. These additions provide extra texture and a pop of color to the interior. Just ensure the vegetables are diced small enough to fit comfortably inside the crust.
Adjust the Heat Levels
For those who prefer a spicier kick, add a finely diced jalapeño or a pinch of cayenne pepper to the meat mixture. Alternatively, you can stir in a tablespoon of diced canned chipotle peppers in adobo for a smoky heat. Adjust these additions based on the heat tolerance of your guests.
Substitute the Blended Cheese
If Mexican blended cheese is unavailable, use a combination of Monterey Jack and sharp Cheddar. Pepper Jack is another excellent choice if you want an integrated spicy flavor. Avoid using very wet cheeses, as they can release too much moisture and make the crust soggy.
Optimal Serving Suggestions
Pair with Fresh Salsas
A bright, acidic salsa cuts through the richness of the beef and flaky crust. Pico de gallo, made with fresh tomatoes, onions, cilantro, and lime, provides a refreshing contrast. Salsa verde, made from tomatillos, offers a tangy alternative that complements the cumin notes.
Serve with Creamy Dips
Guacamole is a classic pairing that adds a creamy, buttery texture to every bite. You can also serve these with a side of sour cream or a Greek yogurt-based lime dip. These cooling options balance the warmth of the chili powder and garlic.
Add a Crisp Side Salad
A light salad prevents the meal from feeling too heavy. A cilantro-lime slaw with shredded cabbage and carrots adds a necessary crunch. Alternatively, a simple spinach salad with a vinaigrette can cleanse the palate between empanadas.
Accompany with Mexican Rice
For a more filling dinner, serve the empanadas alongside a portion of authentic Mexican red rice. The savory, tomato-based rice complements the spiced beef filling. This turns the empanadas from a snack or appetizer into a substantial main course.
Storage and Preservation Tips
Refrigerating Leftovers
Store any remaining cooked empanadas in an airtight container in the refrigerator for up to three to four days. To prevent the crust from softening, place a piece of parchment paper between layers of empanadas. Keep the container tightly sealed to prevent the pastry from absorbing other fridge odors.
Freezing Raw Empanadas
You can prepare a large batch and freeze them before baking for quick meals later. Place the assembled, unbaked empanadas on a baking sheet and freeze them for one hour until solid. Once frozen, transfer them to a freezer-safe bag to prevent them from sticking together.
Freezing Baked Empanadas
If you prefer to freeze them after they are cooked, let them cool completely to room temperature first. Wrap each empanada individually in foil or parchment paper before placing them in a freezer bag. This prevents ice crystals from forming on the crust and maintains the flavor.
Thawing Guidelines
For the best results, thaw frozen raw empanadas in the refrigerator overnight before baking. Thawing them slowly prevents the dough from becoming soggy. If you are in a rush, you can bake them directly from frozen, though you will need to increase the baking time by 5 to 10 minutes.
Reheating for Maximum Crispness
The Oven Method
Reheating in the oven is the best way to restore the original flakiness of the pie crust. Preheat your oven to 350°F and place the empanadas on a baking sheet. Heat for 5 to 10 minutes or until the edges are once again crisp and the center is hot.
Using an Air Fryer
An air fryer is the fastest method for achieving a crispy exterior without overcooking the interior. Place the empanadas in the basket at 350°F for about 3 to 5 minutes. This method is ideal for single servings and requires no additional oil.
Avoiding the Microwave
Avoid using a microwave to reheat empanadas, as the steam trapped in the pastry will make the crust rubbery and soggy. If a microwave is the only option, heat on a medium setting and immediately move the empanadas to a toaster oven for a minute to crisp them up.
Common Troubleshooting
Preventing Leaking Filling
If your empanadas are leaking cheese or meat, you may be overfilling the crust circles. Stick to the 2-3 tablespoon limit to leave enough room for the dough to fold and seal. If the filling is too wet, the steam will push the seals open during baking.
Fixing Soggy Bottoms
A soggy bottom usually occurs if the filling is too moist or if the pan isn’t hot enough. Ensure you drain the excess fat from the beef thoroughly after browning. Using a baking mat or parchment paper helps lift the pastry slightly, allowing air to circulate underneath.
Managing Dough Shrinkage
If the crust shrinks or pulls away from the filling, it may be because the dough was rolled too thin or overworked. Roll the pie crust gently and avoid stretching it excessively. Letting the assembled empanadas sit for a few minutes before baking can also help the gluten relax.
Frequently Asked Questions
Can I use a different type of crust?
While pre-made pie crust is used here for flakiness, you can use empanada discs or puff pastry. Puff pastry will result in a much lighter, airier texture but may require a slightly longer baking time. Traditional corn-based doughs would require frying rather than baking.
How long do frozen empanadas last?
Raw frozen empanadas are best used within three months for peak quality. After this time, the crust may begin to develop freezer burn, which affects the texture. Always store them in airtight, heavy-duty freezer bags to maximize shelf life.
Can I make these without eggs?
Yes, you can omit the egg wash if you are avoiding eggs. For a similar golden color, brush the tops with a small amount of melted butter or milk. While the shine will be less intense, the flavor will remain the same.
What is the best beef for this recipe?
Lean ground beef, specifically 90% lean, is ideal because it minimizes the amount of grease that can soak into the crust. If you use 80% lean beef, it is critical to drain the fat thoroughly after browning to avoid a soggy pastry.
Do I need to thaw frozen empanadas before baking?
Thawing is recommended for the most consistent texture, but it is not strictly necessary. If baking from frozen, simply add a few minutes to the timer and keep a close eye on the edges to ensure they do not brown too quickly before the center is hot.
Print
Savory Beef Empanadas with Flaky Crust
- Total Time: 30 minutes
- Yield: 8 empanadas 1x
- Diet: General
Description
These Easy Beef Empanadas use flaky pie crust and ground beef to create the perfect dinner. Ready in about 30 minutes, they make a great weeknight meal!
Ingredients
- 1 package of pre-made pie crust (2 rolls)
- 1 pound of lean ground beef
- 1/4 cup diced yellow onion
- 1/2 medium diced bell pepper, any color
- 1 teaspoon cumin
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1 cup Mexican blended cheese
- 1 egg
Instructions
- Step: Preheat oven to 350*F
- Step: Prepare a cookie sheet with a baking mat, non-stick foil, parchment paper or oil. Set aside.
- Step: In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft.
- Step: Drain any excess fat.
- Step: Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes.
- Step: Remove from hot burner.
- Step: Roll out pie crusts. Using a bowl similar to a cereal bowl, trace circles onto each pie crust.
- Step: With leftover pie crust, mix together and roll out and continue cutting circles, until all dough is used.
- Step: Lay a pie crust circle down on prepared cookie sheet. Add 2 – 3 Tablespoons of filling to the middle of the circle. Top with 1 Tablespoon a cheese.
- Step: Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork.
- Step: Repeat steps 9 and 10 for all empanadas.
- Step: Arrange empanadas on cookie sheet.
- Step: Beat egg in a small bowl and brush on top of each empanada.
- Step: Bake for 12 – 15 minutes or until tops are golden.
- Step: Remove from oven and serve with your favorite salads, salsas and guacamole.
Notes
These empanadas can be frozen before baking. Prepare the dough and filling, wrap them, and freeze on a cookie sheet before transferring to a container. Thaw properly before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 30 Minute Meals
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 empanada
- Calories: 409 kcal
- Sugar: 2 g
- Sodium: 433 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 118 mg