Easy Beef Empanadas

This easy beef empanadas recipe is made with a flavorful ground beef filling wrapped in a flaky crust then baked until crispy!

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: empanadas

Ingredients

3 Tablespoons olive oil , divided
1 pound ground beef (85%-90%)
1 yellow onion , finely chopped
1 red bell pepper , finely diced
2 cloves garlic , minced
¼ teaspoon oregano
1 teaspoon Kosher salt
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon crushed red pepper flakes , optional
¼ cup beef broth
1-2 Tablespoons tomato paste , to taste
1 small russet potato , peeled, boiled until fork tender, and finely diced
3 green onions , chopped
½ cup shredded Monterey jack cheese
2 (14-ounce) package empanada dough discs (I like Gyoza) , or homemade dough

Egg wash: 1 egg beaten with 3 Tablespoons water

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large skillet, heat 2 Tablespoons of oil over medium heat. Add one pound ground beef and cook 10 minutes, or until browned. Using a slotted spoon, transfer to a plate. Reserve 2 Tablespoons grease in the skillet.
Saute veggies with seasonings. Add the remaining 1 Tablespoon olive oil to the drippings. Stir in the yellow onion and sauté 10 to 15 minutes, or until translucent. Stir in the bell pepper, 2 cloves garlic, 1/4 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1.2 teaspoon red pepper flakes, if using. Sauté 3 minutes, or until the peppers have wilted slightly and the spices are aromatic.
Stir in 1/4 cup broth, scraping up any brown bits from the bottom of the skillet. Add 1-2 Tablespoons tomato paste, to taste, and cook over medium heat until dissolved. Mix in beef and 1 boiled diced potatoes. Remove from heat.
In the center of 1 dough disc, add 1 1/2 Tablespoons filling. Top with 1/2 teaspoon scallions and sprinkle lightly with cheese, if using. Brush egg wash lightly over one side of the edge’s border. Fold dough over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork and place on baking sheet. Repeat with remaining dough discs. Brush the tops lightly with egg wash.
Bake 20 minutes, or until golden brown. Serve warm.

Notes

Homemade empanada dough: If you have extra time, I would recommend you make your own empanada dough. The results are a light and flaky crust.

Storage: Store in an airtight container in the fridge up to 3 days.

Freeze: Keep cooked empanadas in a resealable freezer bag or airtight container in the freezer up to 3 months. To reheat, unwrap as many empanadas as you want and warm in a 300°F oven 10 minutes.

Nutrition