Servings
Font
Back
4.7 from 33 votes

Beef Empanadas Recipe

Easy beef empanadas made with a crisp and flaky crust filled with a savory ground beef picadillo and cheese filling.

Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 30 mins
Servings: 18 empanadas
Calories: 251 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

For the dough
  • 3 ¾ cups all-purpose flour
  • ¾ teaspoon fine salt
  • ¾ cup cold unsalted butter, cut into ½-inch cubes
  • 2 large eggs, chilled and divided
  • ¾ cup ice water
For the filling
  • 1 tablespoon oil
  • 1 plum tomato, diced
  • ¼ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground coriander
  • 1 small russet potato, diced
  • 1 medium carrot, diced
  • ½ cup beef broth (or water)
  • ¼ cup frozen peas
  • 1 cup shredded cheddar cheese

Instructions

    Cup of Yum
  1. Make the pastry dough: In a food processor, add the all-purpose flour and salt. Pulse to combine. Add the butter, 1 egg, and ice water. Pulse until the mixture resembles coarse crumbs. (You may need to do this in batches depending on the size of your food processor.)
  2. Transfer the dough mixture onto a clean surface and knead it for 5 minutes until it comes together and is smooth. Shape it into 2 equal sized balls, tightly cover each in plastic wrap, and refrigerate while you make the filling.
  3. Make the filling: In a large skillet over medium-high heat, add the oil. When hot, add the tomato and onion, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, until fragrant.
  4. Add the ground beef, chili powder, salt, ground cumin, dried oregano, and ground coriander, and cook for 6-8 minutes, using a spoon to break up the meat into smaller pieces and stirring occasionally.
  5. Stir in the potato, carrot, and water, then reduce the heat to medium-low, cover, and cook for 10 minutes until the potatoes and carrots are soft and tender.
  6. Remove the skillet from heat, taste, and season with more salt if desired. Stir in the frozen peas and set aside.
  7. Remove the dough balls from the refrigerator and divide them into 18 equal pieces, then roll each piece into a ball.
  8. On a lightly floured surface, roll each ball evenly into a 6½ -7-inch circle with a rolling pin.
  9. In a small bowl, beat the remaining egg with a fork to make an egg wash.
  10. Working one at a time, add 3-4 tablespoons of filling to one side of the empanada round and top with a small pinch of shredded cheese.
  11. Using a pastry brush, brush the inside edge of the empanada round, then fold the dough in half over the filling.
  12. Seal the empanada by pressing the edges together with the tines of a fork or folding over the edges in increments with your fingers. Repeat until all the empanadas are filled and sealed.
  13. Transfer the empanadas to 2 large baking sheets lined with parchment paper, and refrigerate for 15 minutes.
  14. Preheat the oven to 400°F with the rack in the center of the oven.
  15. Brush the tops of each empanada with the remaining egg wash and bake for 25-30 min or until golden brown. Let them cool for 10 minutes before serving.

Nutrition Information

Serving 1empanada Calories 251kcal (13%) Carbohydrates 23g (8%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 63mg (21%) Sodium 311mg (13%) Potassium 214mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 974IU (19%) Vitamin C 2mg (2%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 18empanadas

Amount Per Serving

Calories 251

% Daily Value*

Serving 1empanada
Calories 251kcal 13%
Carbohydrates 23g 8%
Protein 11g 22%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 63mg 21%
Sodium 311mg 13%
Potassium 214mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 974IU 19%
Vitamin C 2mg 2%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.