Baked ground beef empanadas bring familiar dinner ingredients together in a crisp, golden pastry. The filling combines browned beef and finely diced onion with garlic, tomato paste, smoked paprika, cumin, and beef broth for a savory center with plenty of flavor.
The dough is made with all-purpose flour, cold butter, egg, and cold water. Once baked, it forms a sturdy crust around the filling, while a fork-crimped edge helps keep each empanada neatly sealed.
Build a flavorful, thick beef filling
Browning the ground beef with the onion gives the filling its savory base. Break the beef into small pieces as it cooks so it distributes evenly inside the pastry. The onion softens as it cooks, and the garlic joins near the end to bring its aroma without spending too long in the skillet.
Tomato paste, smoked paprika, and ground cumin add depth and warm seasoning. Beef broth helps the ingredients come together, but the filling should simmer until thick rather than soupy. Excess moisture can make the dough difficult to handle and the seam harder to seal. Let the filling cool before assembly; warm filling can soften the butter in the dough and interfere with crimping.
Keep the pastry tender and easy to seal
Cold butter is central to the dough’s texture. Work it into the flour and kosher salt until the largest pieces are about pea-sized, then add the egg whisked with cold water. Stir just until the dough comes together and knead gently until smooth. Handling it more than needed can make the pastry less tender.
Chilling the wrapped dough disks gives them time to firm up, which makes rolling and cutting easier. Use a lightly floured surface and aim for evenly rolled dough so the empanadas bake consistently. If scraps need rerolling, gather them gently rather than working them repeatedly.
Shape a secure, golden edge
Place the cooled beef filling on one half of each dough round, leaving a border clear. That space gives you room to fold the dough without trapping filling in the seam. Press out air as you fold, then press the edges together firmly and crimp with a fork. A secure seal helps keep the filling inside as the pastry bakes.
An egg beaten with water makes a simple wash for the tops. Brushing it over the pastry encourages an even golden finish. Set the empanadas on a parchment-lined baking sheet with a little space between them, and let them rest on the sheet after baking so the crust can settle before serving.
Frequently Asked Questions
Why does the beef filling need to cool before assembly?
Cool filling is easier to portion and less likely to soften the butter in the pastry. It also helps you press the dough edges together cleanly, so the crimp can hold without filling or moisture getting in the way.
How can you keep the empanada edges from opening?
Leave a clear border around the filling, fold the dough over, and press out trapped air before sealing. Press the edges together firmly, then crimp them with a fork. Too much filling near the edge can make a tight seal harder to achieve.
What should the beef filling look like before you fill the dough?
It should be thick, with the broth simmered into the beef, onion, tomato paste, and seasonings. A soupy filling can make the pastry harder to handle and the edges harder to seal, so let it reduce and cool before assembling.
Baked Ground Beef Empanadas
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings40
minutes30
minutes800
kcal1
hour35
minutesThese baked empanadas have a golden, crimped crust and a seasoned ground beef, onion, and tomato filling. Serve two per person for an easy main course.
Ingredients
- Dough
2 1/2 cups all-purpose flour
1 tsp kosher salt
8 tbsp cold unsalted butter, cut into small cubes
1 large egg
1/3 cup cold water
- Filling
1 tbsp olive oil
1 lb ground beef
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup beef broth
- Egg wash
1 large egg
1 tbsp water
Directions
- Make the dough
- In a large bowl, whisk together the flour and salt. Work in the cold butter with your fingers or a pastry cutter until the largest pieces are pea-sized. Whisk the egg with the cold water, add it to the bowl, and stir until the dough comes together. Knead gently just until smooth, divide into 2 disks, wrap, and refrigerate for 30 minutes.
- Cook the filling
- While the dough chills, heat the olive oil in a large skillet over medium heat. Add the ground beef and onion and cook for 6 minutes, breaking up the beef, until browned. Add the garlic and cook for 1 minute. Stir in the tomato paste, paprika, cumin, salt, pepper, and beef broth. Simmer for 3 minutes, stirring, until the filling is thick. Set aside to cool.
- Shape the empanadas
- Heat the oven to 400°F and line a baking sheet with parchment paper. Roll each dough disk on a lightly floured surface to about 1/8 inch thick. Cut out four 6-inch rounds from each disk, rerolling scraps as needed. Put about 1/4 cup of cooled filling on one half of each round, leaving a border. Fold the dough over the filling, press out air, and crimp the edges firmly with a fork. Arrange the empanadas on the baking sheet.
- Bake
- Beat the egg with 1 tablespoon water and brush it over the empanadas. Bake for 20 minutes, until golden brown. Let them rest on the baking sheet for 5 minutes before serving.
Notes
- Cool the filling before assembling so it does not soften the dough or make the edges harder to seal.
