Easy Beef Empanadas are made with pre-made light and flaky pie crusts stuffed with seasoned ground beef, olives and spices and baked to perfection.
- Prep: 30 mins
- Cook: 20 mins
- Yields: 34 Empanadas
olive oil – 1 tablespoon
onion – 1 small chopped
garlic – 4 cloves peeled and minced finely
ground beef – 1 pound
salt and pepper to taste
red bell pepper – 1 chopped
tomato paste – 3 tablespoons
water or beef broth or red wine – 3 tablespoons to thin out the tomato paste
paprika – 2 teaspoons
oregano – 1 teaspoon
cumin – 2 teaspoons
green pitted olives – 1 cup sliced
pre-made pie crusts – 4 packages (8 pie crusts)
egg – 1 beaten raw
oil spray – to prevent sticking on tray
1Place oil in frying pan and heat up to medium heat. Add onion and garlic and fry until aromatic. Add ground beef and salt and pepper to taste and cook for about 3-5 minutes until browned. If excess oil, drain the fat from the pan. Add chopped red bell pepper, tomato paste, (water, broth or wine to thin out a little), paprika, oregano, cumin and green pitted olives and cook for 2 minutes until most of the liquid is absorbed.. You want the mixture to be slightly saucy but not wet as you do not want the empanadas to leak from the crust. Allow Beef mixture to cool.
2Remove the pre-made pie crust from the carton and lie flat on your counter or cutting board. Use a 4 inch bowl to cut out round circles. (We were feeding a huge crowd so we made 34 empanadas). Place a little egg wash or water around the edge of each pie crust circle. Place 2 tablespoons cooled beef mixture into each circle on one side. Close the empanada in half. Press your fingers around the edges. Then you can either use a fork to go around the edges to press and seal or crimp the sides by folding over the edges. Take a fork and place a couple of little holes near the crimped edges to allow the steam to escape during the baking process. Continue this same process with the remaining empanadas.
3Place your prepared empanadas in the refrigerator for 30 minutes prior to baking. Pre-heat oven for 375 degree F (190 degrees C) Brush your empanadas with egg wash. Bake Empanadas for 18- 20 minutes uncovered or until golden brown.
4Serve beef empanadas hot out of the oven with an chimichurri sauce if desired. enjoy!
5You can make your beef empanadas up to the point of baking up to 8 hours in advance and store in the refrigerator until your guests arrive and then bake when your guests arrive. You may also freeze unbaked beef empanadas on the baking sheet. Once the empanadas are frozen solid you can place in a freezer bag or plastic sealed container up to 3 months. You can then bake directly from the freezer. Do not unthaw.
6Empanadas can also be eaten at room temperature but they are absolutely fantastic hot out of the oven.
7You may wish to add raisins or hard boiled eggs slices to your empanadas if desired.
Spicy 5 Minute Chimichurri Sauce
Parsley – ¾ cup chopped finely – about 2 cups packed not chopped
Garlic – 3 cloves peeled and minced
Oregano – 1 teaspoon dried
Red Chili pepper – 1 finely chopped to taste (optional)
Red pepper flakes – ½ teaspoon or to taste
Red wine vinegar – 3 tablespoons
Olive oil – 3/4 cup
Salt and pepper to taste
1Add finely chopped parsley, garlic, dried oregano, red chili pepper, red pepper flakes, red wine vinegar, olive oil and salt and pepper to taste.
2Let the flavors mingle for 30 minutes before serving. Enjoy!
3Best if used within 24 hours but can store in the refrigerator up to 36 hours and then you should dispose. Fresh chopped garlic does not keep long if not completely submerged in vinegar. Both flat leaf parsley and curly parsley are okay. Flat leaf is more traditional but use what you have on hand. Adjust the fresh red chili and dried red chili flakes to your desired heat level. Both are optional.
Recipe from Healthy World Cuisine.