Beef and Veggie Empanadas (30 Minutes)

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Empanadas are delightful, savory pastries filled with a flavorful mixture of seasoned ground beef and vegetables. These handheld treats are popular in many Latin American and Spanish cuisines, and they make a delicious and satisfying snack or meal. The buttery and flaky pastry encases the hearty beef filling, creating a perfect balance of textures and flavors. With this recipe, you can whip up a batch of beef empanadas in under 30 minutes, making it a convenient option for a quick and tasty meal!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 empanadas 1x

Ingredients

Units Scale
  • 1 package (about 10 ounces) refrigerated pie crusts (2 crusts)
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1/2 small onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 1/4 cup pitted green olives, sliced
  • 1/4 cup raisins
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the onion, red bell pepper, and garlic, and cook for an additional 2-3 minutes until the vegetables are softened.
  3. Stir in the ground cumin, paprika, chili powder, salt, and pepper. Add the green olives and raisins, and cook for another 2 minutes. Remove the skillet from heat and let the filling cool slightly.
  4. Unroll the pie crusts and cut out circles using a round cookie cutter or a small bowl as a guide. Place a spoonful of the beef filling in the center of each circle. Fold the dough in half, sealing the edges by pressing with a fork or crimping. Repeat with the remaining dough and filling.
  5. Arrange the empanadas on the prepared baking sheet. Brush the tops with beaten egg wash to give them a golden and glossy finish. Bake in the preheated oven for about 15-18 minutes until the empanadas are golden brown and crisp.
  6. Once baked, remove the beef empanadas from the oven and let them cool slightly before serving. They can be enjoyed warm or at room temperature.

Notes

Make sure to properly seal the edges of the empanadas to prevent the filling from leaking out during baking. If you prefer a spicier filling, you can add some chopped jalapeños or a dash of hot sauce to the ground beef mixture. Feel free to customize the filling by adding other ingredients such as diced potatoes, corn, or shredded cheese. Serve with a dipping sauce like chimichurri or salsa and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 empanada
  • Calories: 215
  • Sugar: 4g
  • Sodium: 232mg
  • Fat: 12g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 34g

Pair this with...

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Homemade Unsweetened Iced Tea

Begin by choosing a quality black, green, or herbal tea – your preference will set the tone. Bring a pot of fresh water to a gentle boil and steep your tea bags or loose leaves, letting the tea brew a bit stronger than if you were making it hot, as it will mellow when chilled. Once you’ve achieved that deep, aromatic infusion, remove the tea and let it cool to room temperature. Transfer your tea to a pitcher and pop it into the fridge to cool down and intensify the flavors. When serving, fill a glass with ice cubes, pour over the chilled tea, and maybe add a slice of lemon or sprig of mint for a touch of flair.

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