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Baked Beef Empanadas: Your Easy & Delicious Appetizer or Main Course

There’s something truly special about food that evokes cherished memories and brings people together. For me, that inspiration often comes from my family, especially my dad, who has become quite the culinary enthusiast in recent years. While growing up, he wasn’t often found in the kitchen, but now, his dishes are some of the best I’ve ever tasted. It’s like a secret ingredient only grandmas and dads possess – even with the exact recipe, recreating that magic at home can be a delightful challenge. That unique touch is what I strive for, even when using clever shortcuts to make life a little easier, especially with these irresistible **Baked Beef Empanadas**.

These savory hand pies are a testament to deliciousness and convenience. While the rich, flavorful filling stays true to tradition, I’ve discovered a game-changing shortcut for the dough: using store-bought pie crust. It might not be the traditional approach, but when a craving strikes, this method delivers incredibly satisfying **easy beef empanadas** that are perfect as an appetizer or a fulfilling meal. Say goodbye to deep-frying and hello to perfectly golden, crispy, and baked goodness!

Unveiling the World of Empanadas: A Culinary Journey

Empanadas are a culinary delight enjoyed across many cultures, known by various names such as hand pies, meat pies, or turnovers. While sometimes compared to a calzone, which is typically pizza-based, the concept of a savory filling encased in dough remains similar. Originating in Spain, these stuffed pastries or breads are beloved for their versatility and portability, making them perfect for any occasion.

The beauty of empanadas lies in their endless filling possibilities. Traditionally, they can be stuffed with a variety of ingredients including seasoned pork, tender chicken, flaky fish, spicy chorizo, sweet raisins, creamy hard-boiled eggs, and savory cheese. For those seeking plant-based options, vegetarian empanadas filled with an array of sautéed vegetables and cheese are equally delicious and satisfying. Our **baked beef empanada recipe** features a robust beef and chorizo filling, making it a hearty and flavorful choice.

Baking vs. Frying: The Healthier Empanada Choice

A common question arises: can empanadas be baked instead of fried? The answer is a resounding yes! For this particular **beef empanada recipe**, baking is not only preferred but highly recommended. Baking offers a lighter, less greasy alternative to traditional frying, making these empanadas a healthier option without compromising on taste or texture. To achieve that beautiful golden-brown crust, simply brush the assembled empanadas with an egg wash (a mixture of beaten egg and a little water) before baking. Pop them into a preheated 400°F (200°C) oven for 20-25 minutes, or until they reach a perfect golden hue.

Mastering Convenience: Smart Shortcuts for Quick Empanadas

Life can be busy, but that shouldn’t stop you from enjoying homemade culinary delights. This **easy empanada recipe** incorporates two simple shortcuts that drastically cut down preparation time without sacrificing flavor or quality. While my dad’s homemade dough is undeniably fantastic, achieving that level of perfection can be time-consuming. That’s where our first shortcut comes in:

**Store-Bought Dough:** Instead of making dough from scratch, readily available options like refrigerated pie crust, puff pastry, or even pre-made pizza dough work wonderfully. Pie crust creates a beautifully flaky texture, making it my top choice for these **baked beef empanadas**. Choose what you have on hand or what best fits your schedule and taste preference.
**Pre-Cooked Hard-Boiled Eggs:** This is truly a game-changer! I often grab a package of Great Day Farms 6-count Hard-Boiled Eggs from the deli section at Walmart. Chopping up just two of these for the recipe saves me about 15 minutes of boiling and cooling time. The remaining eggs are perfect for quick salads, nutritious snacks, or even a speedy fried rice dish, providing a convenient source of protein throughout the week.

These thoughtful shortcuts ensure that you can enjoy delicious, homemade empanadas even on your busiest days.

Essential Ingredients for Your Baked Beef Empanadas

Gathering the right ingredients is the first step toward crafting these delightful homemade **baked beef empanadas**. Here’s what you’ll need to create our savory filling and perfect crust:

1 pound Ground beef (I recommend 80/20 for a good balance of flavor and texture)
12 ounces Chorizo, adding a spicy, rich depth
1/2 Red bell pepper, finely chopped
1/2 Yellow onion, finely chopped
2 cloves garlic, minced
2 Great Day Farms Hard-Boiled Eggs, chopped (or freshly boiled)
1/4 cup Spanish Manzanilla Olives, sliced, for a briny touch
2 teaspoons Cumin
1 teaspoon Chili powder
1 teaspoon Dried oregano
2 (9-inch) Pie Crusts (refrigerated, for the shortcut dough)
1/4 cup Shredded Cheese (cheddar, Monterey Jack, or a Mexican blend work well)
1 large Egg (for the egg wash)

Beyond Beef: Exploring Diverse Empanada Fillings

While our focus is on a delicious beef and chorizo filling, the world of empanadas truly offers endless possibilities for creativity. Feel free to experiment with different proteins and flavor profiles. Common alternatives include savory chicken, tender pork, or even a classic Picadillo (a spiced ground meat dish). For a delightful vegetarian option, you can fill your empanadas with a medley of sautéed seasonal vegetables like corn, black beans, bell peppers, and zucchini, often combined with cheese or a flavorful tomato base.

How to Make Baked Beef Empanadas: Step-by-Step Guide

Creating these delightful **baked beef empanadas** is a straightforward process, especially with our smart shortcuts. Follow these steps for a perfect batch every time:

**Prepare the Filling:** Begin by browning the ground beef and chorizo in a large skillet over medium-high heat. Once cooked through, drain any excess grease. This is optional but helps keep the empanadas from becoming too oily.
**Sauté Aromatics & Spices:** Add the finely chopped red bell pepper, yellow onion, and minced garlic to the skillet with the meat. Sauté for about 3 minutes until softened and fragrant. Stir in the cumin, chili powder, and dried oregano, cooking for another minute until aromatic.

**Finish the Filling:** Remove the skillet from heat and stir in the chopped hard-boiled eggs and sliced Spanish Manzanilla olives. Mix well to combine all the flavors. Set the filling aside and allow it to cool slightly before proceeding. This prevents the dough from becoming too warm and difficult to work with.

**Prepare the Dough:** Unroll one of the refrigerated pie crusts onto a lightly floured surface.

**Cut Dough Circles:** Using a round dough cutter, a wide-mouthed glass, or a bowl (approximately 4.5 inches in diameter), cut out circles from the pie crust. You should get about 4 circles per crust. Gather the scraps and gently re-roll to cut additional circles.

**Fill the Empanadas:** Place 1-2 tablespoons of the cooled filling onto one half of each dough circle. Be careful not to overfill, as this can lead to leakage during baking. Top the filling with a sprinkle of shredded cheese.

**Seal and Crimp:** Lightly brush the edges of the dough circle with a beaten egg wash. Carefully fold the dough over the filling, creating a half-moon shape. Pinch the edges firmly together with your fingers to seal. Then, use the tines of a fork to crimp all around the sealed edge, ensuring a tight seal and adding a decorative touch.

**Bake to Perfection:** Place the assembled empanadas onto a baking sheet lined with parchment paper. Brush the tops of each empanada generously with the remaining egg wash. This will give them a beautiful golden sheen.
**Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until they are golden brown and cooked through. In my oven, they are usually ready in about 20 minutes.**

Optional: How to Make Fried Empanadas

While this recipe emphasizes baking for a lighter result, you can certainly fry these empanadas if you prefer the classic crispy texture. Prepare the empanadas up to the point of crimping the edges with a fork. Then, follow these steps:

Pour frying oil into a large, heavy-bottomed pot or Dutch oven, ensuring it’s deep enough for the empanadas to be submerged. Heat the oil to 365°F (185°C). Use a candy thermometer for accuracy.
Carefully place one or two empanadas into the hot oil at a time. Avoid overcrowding the pot, as this will drop the oil temperature and result in soggy empanadas.
Fry for 1-2 minutes per side, turning once, until they are golden brown and crispy on both sides.
Using a slotted spoon, carefully remove the fried empanadas and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

Expert Tips for Perfectly Baked Empanadas

Achieving delicious and visually appealing **baked beef empanadas** is easy with a few key tips:

**Do Not Overfill:** This is perhaps the most crucial tip. Resist the temptation to stuff your empanadas with too much filling. Overfilling will cause the filling to seep out during baking, leading to messy, unsealed pastries. A tablespoon or two per empanada is usually sufficient, allowing for proper sealing and preventing blowouts.
**The Magic of Egg Wash:** For that irresistible golden-brown color and a subtle sheen, never skip the egg wash. A simple mix of one beaten egg and a tablespoon of water brushed over the dough before baking makes all the difference in presentation and texture.
**Cool the Filling:** Always allow your meat filling to cool slightly before assembling the empanadas. Working with hot filling can make the dough soft and difficult to handle, potentially leading to tears or a less secure seal.
**Uniformity in Size:** For even baking, try to cut your dough circles and fill your empanadas as uniformly as possible. This ensures that all your empanadas cook at the same rate.

Storing and Reheating Your Beef Empanadas

These **baked beef empanadas** are not only delicious fresh out of the oven but also excellent for meal prepping and enjoying later. Proper storage and reheating methods will ensure they maintain their quality and flavor.

How to Store Baked Beef Empanadas

Once baked, empanadas can be stored in an airtight container in the refrigerator for up to one week. They make for fantastic leftovers or quick grab-and-go snacks throughout the week.

Reheating Empanadas

To best reheat your empanadas and preserve their delightful crispiness, I highly recommend using an oven or an air fryer. Place them on a baking sheet and heat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also warm them up in a skillet over medium heat for a few minutes per side. While microwaving is an option for speed, it will unfortunately cause them to lose some of their crispy texture.

Freezing Empanadas for Later

Empanadas freeze beautifully, both baked and unbaked, making them an excellent make-ahead option. For unbaked empanadas: after you’ve filled and crimped them, arrange them in a single layer on a parchment-lined baking sheet. Place the baking sheet into the freezer until the empanadas are solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe bag or container, labeled with the date. They can be baked directly from frozen; simply add an extra 5-10 minutes to the baking time.

For baked empanadas: allow them to cool completely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven until warmed through.

Serving Suggestions: What to Pair with Your Baked Beef Empanadas

These versatile **baked beef empanadas** are truly a crowd-pleaser, perfect as a substantial appetizer or the star of your main meal. We love to enjoy ours with a generous dollop of creamy guacamole, but the possibilities for accompaniments are endless. Consider serving them with a vibrant salsa verde – trust me, that recipe is absolutely bomb! A classic chunky salsa or a dollop of cool sour cream also makes for a delightful pairing.

When elevating them to a main course, these savory hand pies pair wonderfully with simple side dishes. Think fluffy white rice, hearty black beans, or a sweet and crisp corn salad. Their convenient size and delicious filling make it clear why some people affectionately call them “hand pies” – they’re simply perfect for holding and enjoying!

Sweet Variations and Conclusion

Don’t limit your empanada journey to savory fillings! Empanadas can also be transformed into delightful desserts. Imagine sweet pastries filled with cinnamon-spiced apples, a creamy peaches-and-cream cheese blend, or a vibrant cherry filling. After baking, a dusting of cinnamon sugar takes these sweet treats to the next level, making them a wonderful ending to any meal.

How do you prefer to enjoy your **beef empanadas**? Do you lean towards the healthier baked version or the traditional fried crunch? Share your favorite serving ideas and variations in the comments below! These easy-to-make, flavorful baked empanadas are sure to become a cherished recipe in your kitchen.

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We enjoy our baked beef empanadas with guacamole but feel free to also eat them with salsa verde, salsa or sour cream. Empanadas can be an appetizer or a main dish by pairing them with rice, black beans or corn. Now you can see why some people call them hand pies!

Baked Beef Empanadas Recipe Card

Yield:
8 servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

These Baked Beef Empanadas are baked instead of fried, use a shortcut for quicker preparation and are delicious as an appetizer or meal!

Ingredients

1 pound Ground beef, 80/20 recommended
12 ounces Chorizo
1/2 Red bell pepper, finely chopped
1/2 yellow onion, finely chopped
2 cloves garlic, minced
2 Hard-Boiled Eggs, chopped
1/4 cup Spanish Manzanilla Olives, sliced
2 teaspoons Cumin
1 teaspoon Chili powder
1 teaspoon Dried oregano
2- 9″ Pie Crusts (refrigerated)
1/4 cup Shredded Cheese
1 Egg (for egg wash)

Instructions

Preheat oven to 400 °F (200°C).
Start by browning ground beef and chorizo in a skillet. Drain off grease and return to pan.
Add in red bell pepper, onion, and garlic and sauté for 3 minutes. Add in cumin, chili powder, and dried oregano.
Stir in chopped hard-boiled eggs and Spanish Manzanilla olives. Set aside and allow to cool slightly.
Roll out pie crust.
Using a dough cutter, bowl, or the bottom of a glass, cut out 4 circles (approximately 4.5″ circles).
Place 1-2 tablespoons of filling onto one side of the dough. Top with cheese.
Brush egg wash onto the edges of the dough.
Fold dough over the filling, holding in your hands, and pinch the edges together. Using the tines of a fork, crimp edges all around to seal.
Brush the tops of the empanadas with egg wash (beaten egg and a little water) and place onto a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until golden brown. (Mine were ready in 20 minutes.)

Notes

You will likely have leftover filling. There is enough filling for at least 8 more empanadas. You can freeze the rest, make additional empanadas, or use it for breakfast burritos or tacos.

Savory Oven-Baked Beef Turnovers