Baked beef empanadas are the ultimate comfort food that transforms simple ingredients into golden, flaky pockets of deliciousness. Whether you’re craving a quick weeknight dinner or planning your next party appetizer, these 18 flavorful recipes offer endless possibilities to satisfy every taste. Get ready to discover creative fillings, perfect crusts, and mouthwatering combinations that will make these empanadas your new go-to favorite!
Spicy Chorizo and Beef Baked Empanadas
Let’s master these irresistible Spicy Chorizo and Beef Baked Empanadas together. Learning to make these golden pockets from scratch ensures you can enjoy restaurant-quality results anytime. Follow each step precisely for perfectly flaky pastry wrapped around a boldly seasoned filling.
Ingredients
– 1 lb ground beef (85% lean for best texture)
– 8 oz raw chorizo, casings removed
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (reduce for milder heat)
– 1/4 cup tomato paste
– 1 package (14 oz) refrigerated pie crusts, thawed
– 1 large egg, beaten with 1 tbsp water
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 diced yellow onion and cook for 4-5 minutes until translucent, stirring frequently.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add 1 lb ground beef and 8 oz chorizo, breaking meat apart with a spatula.
6. Cook for 8-10 minutes until meat is browned and cooked through, stirring occasionally.
7. Drain excess fat from the skillet using a spoon, leaving about 1 tbsp behind for flavor.
8. Mix in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne until evenly distributed.
9. Stir in 1/4 cup tomato paste and cook for 2 minutes to deepen the flavor.
10. Remove skillet from heat and let filling cool completely, about 20 minutes.
11. Unroll 1 pie crust onto a lightly floured surface and cut into 6-inch circles using a bowl as a guide.
12. Place 3 tbsp filling in the center of each circle, leaving a 1/2-inch border.
13. Brush edges with egg wash using a pastry brush, then fold dough over filling.
14. Press edges firmly with a fork to seal, creating a decorative crimped pattern.
15. Arrange empanadas on the prepared baking sheet, spacing them 1 inch apart.
16. Brush tops generously with remaining egg wash for golden browning.
17. Bake for 18-22 minutes until crust is golden brown and flaky.
18. Transfer to a wire rack and let cool for 5 minutes before serving.
These empanadas deliver a satisfying contrast between the crisp, buttery crust and the juicy, spiced filling. The chorizo infuses each bite with smoky heat that balances beautifully with the savory beef. Try serving them with a cool cilantro-lime crema or spicy mango salsa for extra dimension.
Cheesy Beef and Potato Baked Empanadas
Crafting these cheesy beef and potato baked empanadas is simpler than you might think, and I’ll walk you through each step methodically so you can create perfectly golden, savory hand pies right in your own kitchen. This recipe builds layers of flavor while keeping the process straightforward for beginners.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1 medium russet potato, peeled and diced into 1/4-inch cubes
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1 package (14 oz) refrigerated pie crusts (or homemade if preferred)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp cumin
– 1/2 tsp paprika
– 1/4 tsp black pepper
– 1/4 cup beef broth
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
3. Add the chopped onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6-7 minutes until browned.
6. Stir in the diced potatoes, cumin, paprika, and black pepper.
7. Pour in the beef broth, reduce heat to low, cover, and simmer for 10 minutes until potatoes are tender.
8. Remove the skillet from heat and stir in the shredded cheddar cheese until melted.
9. Let the filling cool for 15 minutes to prevent soggy crusts.
10. Unroll the pie crusts on a lightly floured surface and cut into 6-inch circles using a bowl as a guide.
11. Place 2 tablespoons of filling in the center of each crust circle.
12. Fold the dough over the filling to create a half-moon shape.
13. Press the edges together firmly with your fingers.
14. Crimp the edges with a fork to seal completely.
15. Brush each empanada with beaten egg wash for golden browning.
16. Cut 2-3 small slits in the top of each empanada to allow steam to escape.
17. Bake for 18-20 minutes until the crust is golden brown and flaky.
18. Let cool for 5 minutes before serving.
Every bite reveals a flaky, buttery crust that gives way to the hearty beef and potato filling, with melted cheese binding everything together in savory perfection. Enjoy them warm with a side of fresh salsa or cool completely and freeze for quick weeknight meals.
Classic Argentine Baked Beef Empanadas
Often overlooked but incredibly rewarding, these Argentine empanadas feature a flaky crust and savory beef filling that’s perfect for gatherings or meal prep. Our methodical approach ensures even beginners can achieve authentic results with confidence. Once you master the basic technique, you’ll find endless variations for this versatile hand-held pastry.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, chilled and cubed (or vegetable shortening)
– 1/2 cup warm water (about 110°F)
– 1 egg, lightly beaten for egg wash
– 1 lb ground beef (85% lean works well)
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp dried oregano
– 1/4 cup green olives, pitted and chopped
– 2 hard-boiled eggs, chopped
– 1/4 cup raisins (optional, for traditional sweetness)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Combine 2 cups flour and 1 tsp salt in a large mixing bowl.
2. Cut in 1/2 cup chilled butter using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add 1/2 cup warm water, mixing until a dough forms.
4. Knead the dough on a floured surface for 3 minutes until smooth and elastic.
5. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten.
6. Heat 1 tbsp olive oil in a large skillet over medium heat.
7. Add diced onion and cook for 5 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Add ground beef, breaking it up with a spoon, and cook for 8 minutes until browned.
10. Stir in 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, and 1/2 tsp black pepper.
11. Remove skillet from heat and fold in chopped olives, hard-boiled eggs, and raisins.
12. Roll chilled dough to 1/8-inch thickness on a floured surface.
13. Cut dough into 6-inch circles using a bowl or cutter.
14. Place 2 tbsp filling in the center of each dough circle.
15. Brush edges with beaten egg using a pastry brush.
16. Fold dough over filling and press edges firmly to seal.
17. Crimp edges with a fork to create a decorative pattern and secure closure.
18. Brush tops with remaining egg wash for golden coloring.
19. Place empanadas on a parchment-lined baking sheet.
20. Bake at 375°F for 25 minutes until golden brown and flaky.
Expect a satisfying contrast between the crisp, buttery crust and the richly spiced beef filling studded with briny olives and sweet raisins. These empanadas shine when served with chimichurri sauce for dipping, or pack them cold for a portable lunch that travels beautifully.
Beef and Olive Stuffed Baked Empanadas
Getting perfectly flaky empanadas with a savory filling is easier than you might think. Ground beef and briny olives create a classic combination that bakes up beautifully in these handheld pockets. Follow these steps carefully for golden-brown results every time.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 cup pitted green olives, chopped (drain well to prevent sogginess)
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 package (14 oz) refrigerated pie crusts (thaw if frozen)
– 1 large egg, beaten (for egg wash)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup beef broth (adds moisture to filling)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Add the diced onion and cook for 4-5 minutes until translucent, stirring frequently.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the ground beef, breaking it up with a spatula, and cook for 6-7 minutes until no pink remains.
6. Stir in 1 teaspoon cumin and 1/2 teaspoon smoked paprika, coating the meat evenly.
7. Pour in 1/4 cup beef broth and simmer for 2 minutes until most liquid evaporates.
8. Remove the skillet from heat and stir in 1 cup chopped green olives.
9. Let the filling cool completely to prevent soggy crusts (about 15 minutes).
10. Unroll the pie crusts on a lightly floured surface and cut into 6-inch circles using a bowl as a guide.
11. Place 2 tablespoons of filling in the center of each circle, leaving a 1-inch border.
12. Brush the edges with beaten egg using a pastry brush for better sealing.
13. Fold the dough over the filling and press edges together firmly.
14. Crimp the edges with a fork to create a tight seal that prevents leaking.
15. Arrange empanadas on the prepared baking sheet, spacing them 1 inch apart.
16. Brush the tops with remaining beaten egg for golden coloring.
17. Bake for 18-20 minutes until the crust is golden brown and flaky.
18. Let cool on the baking sheet for 5 minutes before serving.
Nothing beats the contrast of the crisp, buttery crust against the savory beef and olive filling. These empanadas maintain their structural integrity when warm, making them perfect for dipping in chimichurri or serving alongside a simple green salad. Their portable nature also makes them ideal for packed lunches or party appetizers.
Mexican-Style Picadillo Baked Empanadas
Ready to transform ground beef and pantry staples into golden, handheld delights? These Mexican-Style Picadillo Baked Empanadas combine savory spiced filling with flaky pastry, perfect for weeknight dinners or casual entertaining. Let’s walk through each step together to ensure your empanadas turn out beautifully every time.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 medium russet potato, peeled and diced into ¼-inch cubes
– ½ cup tomato sauce (canned is fine)
– ¼ cup raisins (optional, for sweetness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp dried oregano
– ½ tsp chili powder (adjust to heat preference)
– 1 tsp salt
– ½ tsp black pepper
– 1 package (14 oz) refrigerated pie crusts, thawed if frozen
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat until shimmering.
3. Add diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add ground beef, breaking it up with a wooden spoon, and cook for 6–8 minutes until browned.
6. Mix in diced potato, tomato sauce, raisins, cumin, oregano, chili powder, salt, and pepper.
7. Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender.
8. Uncover and cook for 3–4 more minutes to thicken the filling, then let cool slightly.
9. Roll out pie crusts on a lightly floured surface to ⅛-inch thickness.
10. Use a 4-inch round cutter or bowl to cut circles from the dough.
11. Place 2 tablespoons of filling in the center of each dough circle.
12. Fold dough over filling to form a half-moon shape, pressing edges to seal.
13. Crimp edges firmly with a fork to prevent leaking during baking.
14. Arrange empanadas on the prepared baking sheet, spacing them 1 inch apart.
15. Brush each empanada lightly with beaten egg for a golden finish.
16. Bake for 18–20 minutes until crusts are golden brown and flaky.
17. Transfer empanadas to a wire rack to cool for 5 minutes before serving.
Zesty and satisfying, these empanadas feature a tender, spiced filling encased in a crisp, buttery crust. Serve them warm with fresh salsa or crema for dipping, or pack them cold for a flavorful lunch on the go—their sturdy structure holds up beautifully.
Beef and Cheese Jalapeño Baked Empanadas
Perfect for game day or a weeknight dinner, these beef and cheese jalapeño baked empanadas combine savory ground beef, melted cheese, and a hint of spice in a flaky, golden crust. Preparing them is straightforward, even for beginners, and I’ll guide you through each step to ensure success. Let’s get started with the ingredients and method.
Ingredients
- 1 lb ground beef (80/20 blend for best flavor)
- 1 cup shredded cheddar cheese (or Monterey Jack for milder taste)
- 2 fresh jalapeños, finely diced (remove seeds for less heat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 package (14 oz) pre-made empanada dough discs (thawed if frozen)
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 large egg, beaten (for egg wash)
- Salt to taste
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef, breaking it up with a spoon, and cook for 6-8 minutes until no pink remains.
- Tip: Drain excess fat from the skillet to prevent soggy empanadas.
- Sprinkle in the cumin, chili powder, and salt, stirring to coat the beef evenly.
- Mix in the diced jalapeños and cook for 2 more minutes.
- Remove the skillet from heat and let the filling cool for 10 minutes to avoid steaming the dough.
- Fold in the shredded cheddar cheese until well combined.
- Lay the empanada dough discs on a clean surface and spoon 2 tbsp of filling onto the center of each.
- Tip: Avoid overfilling to prevent leaks during baking.
- Brush the edges of each disc with beaten egg to help seal them.
- Fold the dough over the filling to form a half-moon shape and press the edges firmly with a fork.
- Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
- Brush the tops lightly with the remaining egg wash for a golden finish.
- Tip: Cut a small slit in the top of each empanada to allow steam to escape.
- Bake for 20-25 minutes until the crust is golden brown and flaky.
- Let the empanadas cool on the baking sheet for 5 minutes before serving.
Serve these empanadas warm to highlight the gooey cheese and savory beef filling. The flaky crust provides a satisfying crunch that contrasts beautifully with the spicy jalapeño kick. For a fun twist, pair them with a cool avocado crema or your favorite dipping sauce.
Sweet and Savory Beef Raisin Baked Empanadas
Often, the best comfort foods combine unexpected flavors in perfect harmony. Our sweet and savory beef raisin baked empanadas do just that, blending tender ground beef with plump raisins in a flaky crust that’s surprisingly simple to make from scratch. Let’s walk through each step together so you can create these handheld delights with confidence.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup cold unsalted butter, cubed (keep refrigerated until use)
- 1/3 cup ice water, or as needed to bring dough together
- 1 lb ground beef (80/20 works well for flavor)
- 1/2 cup raisins, preferably golden for milder sweetness
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup beef broth, to moisten filling
- 1 egg, beaten for egg wash
Instructions
- Combine 2 cups flour and 1/2 teaspoon salt in a large bowl.
- Cut in 1/2 cup cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Gradually add 1/3 cup ice water, mixing until dough just comes together.
- Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- While dough chills, brown 1 lb ground beef in a skillet over medium heat for 6-8 minutes.
- Add 1/2 cup diced onion and cook until translucent, about 4 minutes.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Sprinkle in 1 tsp cumin and 1/2 tsp smoked paprika, toasting spices for 30 seconds.
- Mix in 1/2 cup raisins and 1/4 cup beef broth, simmering for 3 minutes.
- Season filling with 3/4 teaspoon salt and cool completely.
- Roll chilled dough to 1/8-inch thickness on a floured surface.
- Cut dough into 4-inch circles using a biscuit cutter or bowl.
- Spoon 2 tablespoons filling onto one half of each dough circle.
- Fold dough over filling and crimp edges firmly with a fork.
- Brush empanadas with beaten egg wash for golden browning.
- Bake at 375°F for 20-25 minutes until golden brown.
A perfect empanada should have a flaky, buttery crust that shatters when you bite into it, revealing the savory-sweet filling where the raisins plump up beautifully during baking. These make excellent party appetizers when cut smaller, or serve them alongside a crisp green salad for a complete meal that balances the rich filling with fresh contrast.
Beef and Caramelized Onion Baked Empanadas
Just imagine biting into a flaky, golden pastry filled with savory beef and sweet caramelized onions. These baked empanadas bring together rich flavors in a handheld package perfect for weeknight dinners or casual entertaining. Follow these methodical steps to create your own perfectly seasoned empanadas that will have everyone asking for seconds.
Ingredients
– 1 lb ground beef (80/20 blend works best for moisture)
– 2 large yellow onions, thinly sliced (about 4 cups)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp granulated sugar (helps caramelize onions)
– 1 tsp smoked paprika (adds depth)
– 1/2 tsp ground cumin
– 1 package (14 oz) refrigerated pie crusts (thawed if frozen)
– 1 egg, beaten (for egg wash)
Instructions
1. Heat olive oil in a large skillet over medium-low heat for 1 minute until shimmering.
2. Add sliced onions and sugar to the skillet, stirring to coat evenly.
3. Cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown and reduce significantly in volume.
4. Increase heat to medium and add ground beef to the caramelized onions, breaking it up with a spatula.
5. Cook beef for 8-10 minutes until no pink remains, stirring frequently to prevent burning.
6. Stir in smoked paprika and cumin, cooking for 1 additional minute to toast the spices.
7. Transfer the beef-onion mixture to a bowl and let cool completely to room temperature, about 20 minutes.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. Unroll pie crusts on a lightly floured surface and use a 4-inch round cutter to create 12 circles total.
10. Place 2 tablespoons of cooled filling in the center of each dough circle.
11. Fold each circle in half over the filling, pressing edges together firmly with your fingers.
12. Crimp edges with a fork to seal completely, preventing filling leakage during baking.
13. Arrange empanadas on the prepared baking sheet, spacing them 1 inch apart.
14. Brush each empanada evenly with beaten egg using a pastry brush.
15. Bake for 20-25 minutes until crusts are golden brown and flaky.
The finished empanadas feature a crisp, buttery crust that gives way to the tender beef and sweet onion filling. Serve them warm with a simple side salad for a complete meal, or pack them cold for a satisfying lunch that travels well.
Beef and Mushroom Baked Empanadas
These beef and mushroom baked empanadas bring the comforting flavors of a savory hand pie to your kitchen with a straightforward, beginner-friendly approach. They combine seasoned ground beef, earthy mushrooms, and melty cheese wrapped in a flaky, golden-brown crust that’s perfect for a weeknight dinner or casual gathering. Let’s walk through each step to ensure your empanadas turn out perfectly every time.
Ingredients
- 1 lb ground beef (80/20 blend for best flavor)
- 8 oz cremini mushrooms, finely chopped (or white mushrooms)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 cup shredded Monterey Jack cheese (or pepper jack for spice)
- 1 package (14 oz) refrigerated pie crusts, thawed if frozen
- 1 large egg, lightly beaten (for egg wash)
- 2 tbsp olive oil (or any neutral oil)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
- Mix in the chopped mushrooms and cook for 5–7 minutes until they release their moisture and soften.
- Sprinkle in the cumin, smoked paprika, dried oregano, salt, and black pepper, stirring to coat evenly.
- Remove the skillet from heat and let the filling cool for 10 minutes to prevent soggy crusts.
- Stir the shredded Monterey Jack cheese into the cooled filling until well combined.
- Unroll the pie crusts on a lightly floured surface and use a 4-inch round cutter to cut out 8 circles from each crust.
- Place 2 tablespoons of the beef and mushroom filling in the center of each dough circle.
- Fold each circle in half over the filling, pressing the edges together firmly.
- Crimp the edges with a fork to seal tightly and prevent leaks during baking.
- Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
- Brush the tops lightly with the beaten egg wash for a golden finish.
- Bake for 20–25 minutes until the crusts are puffed and golden brown.
- Let the empanadas cool on the baking sheet for 5 minutes before serving.
A flaky, buttery crust gives way to a savory filling where tender beef and earthy mushrooms meld with smoky spices and gooey cheese. Serve them warm with a side of zesty salsa or creamy avocado dip for a satisfying meal that’s equally great for lunchboxes or game-day snacks.
Beef and Hard-Boiled Egg Baked Empanadas
Baking these savory hand pies transforms simple ingredients into a satisfying meal that’s perfect for busy weeknights or casual gatherings. Let’s walk through creating these golden-brown empanadas filled with seasoned beef and hard-boiled eggs, ensuring each step builds your confidence in the kitchen. This methodical approach guarantees flaky crusts and perfectly cooked fillings every time.
Ingredients
- 1 lb ground beef (80/20 blend for optimal juiciness)
- 4 hard-boiled eggs, peeled and chopped (cool completely before chopping)
- 2 cups all-purpose flour, plus extra for dusting
- ½ cup unsalted butter, chilled and cubed (or substitute with shortening)
- ⅓ cup ice water (add 1-2 tbsp more if dough feels dry)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 large egg, beaten (for egg wash)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp salt, divided
- ½ tsp black pepper
Instructions
- Combine 2 cups flour and ½ tsp salt in a large bowl.
- Cut in ½ cup chilled butter using a pastry cutter until mixture resembles coarse crumbs.
- Gradually add ⅓ cup ice water, stirring until dough just comes together.
- Knead dough gently on a floured surface for 30 seconds until smooth.
- Wrap dough in plastic and refrigerate for 30 minutes to relax gluten.
- Heat 2 tbsp olive oil in a skillet over medium heat until shimmering.
- Add 1 diced onion and cook for 5 minutes until translucent.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 lb ground beef, breaking it up with a spoon, and cook for 8 minutes until browned.
- Sprinkle in 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ½ tsp pepper, stirring to coat evenly.
- Remove skillet from heat and fold in 4 chopped hard-boiled eggs.
- Cool filling completely to prevent soggy crusts—this takes about 20 minutes.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll chilled dough to ⅛-inch thickness on a floured surface.
- Cut dough into 6-inch circles using a bowl or cutter.
- Spoon ¼ cup filling onto one half of each dough circle.
- Fold dough over filling and crimp edges firmly with a fork to seal.
- Brush empanadas with 1 beaten egg wash for golden baking.
- Bake at 375°F for 25 minutes until crusts are golden brown and flaky.
Let these empanadas cool for 5 minutes before serving to allow the filling to set. The contrast between the tender beef, creamy eggs, and crisp pastry creates a satisfying texture in every bite. For a vibrant presentation, pair them with a chimichurri sauce or spicy salsa to cut through the richness.
Beef and Bell Pepper Baked Empanadas
Developing perfectly flaky empanadas at home is easier than you think, especially when you start with store-bought dough and a simple beef filling. This methodical approach will guide you through creating golden-brown pockets of savory goodness that are perfect for weeknight dinners or casual entertaining. Follow each step carefully for empanadas that rival your favorite bakery’s version.
Ingredients
– 1 lb ground beef (85% lean works best)
– 1 large yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– 1/2 cup tomato sauce
– 1 package (14 oz) refrigerated pie crusts (2 crusts total)
– 1 large egg, beaten (for egg wash)
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the diced onion and cook for 4-5 minutes until translucent, stirring frequently.
4. Add the diced red bell pepper and cook for another 3 minutes until slightly softened.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Add the ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned.
7. Drain any excess grease from the skillet using a spoon.
8. Sprinkle in the cumin, smoked paprika, and chili powder, stirring to coat the meat evenly.
9. Pour in the tomato sauce and simmer for 3-4 minutes until the mixture thickens slightly.
10. Season with salt and black pepper, then remove from heat and let cool for 10 minutes.
11. Unroll the pie crusts on a lightly floured surface and cut each into 4 equal wedges using a sharp knife.
12. Place 2 tablespoons of the cooled beef mixture in the center of each wedge.
13. Fold each wedge into a triangle shape, pressing the edges together firmly with your fingers.
14. Crimp the edges with a fork to seal completely, preventing filling from leaking during baking.
15. Arrange the empanadas on the prepared baking sheet, leaving 1 inch between each.
16. Brush the tops evenly with beaten egg using a pastry brush for golden browning.
17. Bake at 400°F for 18-20 minutes until the crusts are golden brown and flaky.
18. Transfer to a wire rack and let cool for 5 minutes before serving.
Outstandingly flaky and savory, these empanadas feature a crisp exterior that gives way to a richly spiced beef filling with sweet bell pepper notes. Serve them warm with a side of fresh salsa or avocado crema for dipping, or pack them cold for a satisfying lunch that travels beautifully.
Beef and Corn Baked Empanadas
Haven’t you ever wished for a handheld meal that’s both comforting and impressive? Beef and corn baked empanadas deliver that perfect combination of savory filling and flaky crust, making them ideal for everything from weeknight dinners to party appetizers. Let’s walk through creating these golden pockets step by step, ensuring success even if you’re new to working with dough.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1 cup frozen corn, thawed (fresh corn works too when in season)
– 1 medium onion, finely chopped (yellow or white both work)
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup beef broth
– 2 tbsp olive oil (or any neutral oil)
– 1 package (14 oz) refrigerated pie crusts (or homemade if preferred)
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
3. Add the finely chopped onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
5. Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
6. Cook the beef for 6-7 minutes until no pink remains, stirring occasionally.
7. Sprinkle in 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika, stirring to coat the meat evenly.
8. Pour in 1/4 cup of beef broth, scraping any browned bits from the bottom of the pan.
9. Mix in 1 cup of thawed frozen corn and cook for 2 minutes until heated through.
10. Season the filling with salt and pepper, then transfer it to a bowl to cool completely.
11. Unroll the refrigerated pie crusts on a lightly floured surface.
12. Use a 4-inch round cutter or bowl to cut 6 circles from each crust.
13. Place 2 tablespoons of cooled filling in the center of each dough circle.
14. Fold each circle in half, pressing the edges together firmly with your fingers.
15. Crimp the edges with a fork to seal completely, preventing filling from leaking.
16. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
17. Brush each empanada with beaten egg wash using a pastry brush.
18. Cut 3 small slits in the top of each empanada with a sharp knife for steam to escape.
19. Bake at 400°F for 18-20 minutes until the crust is golden brown and flaky.
20. Remove from oven and let cool on the baking sheet for 5 minutes before serving. Versatile and satisfying, these empanadas feature a crisp, buttery crust that shatters with each bite, revealing the savory beef and sweet corn filling inside. The smoked paprika adds a subtle warmth that complements the earthy cumin perfectly. For a complete meal, serve them alongside a crisp green salad or with chimichurri sauce for dipping.
Beef and Black Bean Baked Empanadas
Baking these savory hand pies transforms simple ingredients into a satisfying meal that’s perfect for busy weeknights or casual entertaining. By preparing the filling and assembling the empanadas in stages, you’ll create flaky, golden pockets bursting with flavor that can be made ahead and frozen for future meals. Let’s walk through each step methodically to ensure your empanadas turn out perfectly every time.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup shredded Monterey Jack cheese (or pepper Jack for more heat)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 cup chopped fresh cilantro
– 1 package (14 oz) refrigerated pie crusts (2 crusts)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat a large skillet over medium-high heat and cook the ground beef for 5-7 minutes until browned, breaking it up with a spatula.
3. Add the diced onion and cook for 4-5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Drain any excess grease from the skillet using a spoon or by tilting the pan carefully.
6. Add the rinsed black beans, cumin, and chili powder to the skillet.
7. Cook the mixture for 2-3 minutes, stirring constantly to combine all flavors.
8. Remove the skillet from heat and stir in the shredded cheese and chopped cilantro.
9. Let the filling cool for 10 minutes to prevent the pie crust from becoming soggy.
10. Unroll the first pie crust on a lightly floured surface.
11. Use a 4-inch round cutter or bowl to cut 6 circles from the pie crust.
12. Repeat with the second pie crust to create 12 circles total.
13. Place 2 tablespoons of the cooled filling in the center of each dough circle.
14. Fold each circle in half to create a half-moon shape.
15. Use a fork to firmly press and seal the edges of each empanada.
16. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
17. Brush the beaten egg evenly over the tops of all empanadas.
18. Bake for 18-20 minutes until the crusts are golden brown and flaky.
19. Remove from oven and let cool for 5 minutes before serving.
Hearty and satisfying, these empanadas feature a crisp, buttery crust that gives way to the savory beef and black bean filling with just the right amount of spice from the cumin and chili powder. The melted Monterey Jack cheese creates creamy pockets throughout each bite, while the fresh cilantro adds a bright, herbal note that balances the richness. For a complete meal, serve them alongside a simple green salad with lime vinaigrette or with your favorite dipping sauces like chipotle crema or salsa verde for extra flavor dimension.
Beef and Spinach Baked Empanadas
Very few dishes combine convenience and flavor as perfectly as these beef and spinach baked empanadas. Versatile enough for weeknight dinners yet impressive for gatherings, they feature a savory filling wrapped in flaky pastry. Let’s walk through creating these handheld delights step by step.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups fresh spinach, roughly chopped
– 1/4 cup beef broth
– 1 package (14 oz) refrigerated pie crusts (2 crusts)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Add ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until browned.
6. Drain excess fat from the skillet using a spoon.
7. Stir in cumin, smoked paprika, salt, and black pepper until evenly distributed.
8. Add chopped spinach and cook for 2-3 minutes until wilted, stirring constantly.
9. Pour in beef broth and simmer for 3-4 minutes until liquid reduces by half.
10. Remove skillet from heat and let filling cool for 10 minutes to prevent soggy pastry.
11. Unroll pie crusts on a lightly floured surface and cut each into 4 equal wedges using a pizza cutter.
12. Place 2 tablespoons of filling in the center of each wedge, leaving a 1/2-inch border.
13. Fold each wedge into a triangle shape and press edges firmly with a fork to seal.
14. Arrange empanadas on the prepared baking sheet, spacing them 1 inch apart.
15. Brush each empanada with beaten egg using a pastry brush for golden browning.
16. Bake at 400°F for 18-20 minutes until crusts are golden brown and flaky.
17. Transfer empanadas to a wire rack to cool for 5 minutes before serving.
Delightfully flaky crusts give way to a savory, well-spiced filling where the beef remains juicy and spinach adds freshness. These empanadas pair wonderfully with a simple avocado crema or spicy salsa for dipping, making them perfect for casual dinners or game-day snacks.
Beef and Cilantro Lime Baked Empanadas
Diving into these Beef and Cilantro Lime Baked Empanadas offers a perfect balance of savory filling and flaky crust that’s surprisingly simple to make at home. Following these methodical steps will guide you through creating golden-brown handheld pies bursting with zesty flavor. Let’s begin by gathering our ingredients and preparing the filling.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice (freshly squeezed for best flavor)
– 2 packages (14 oz each) refrigerated pie crusts, thawed if frozen
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon.
3. Cook the beef for 5-7 minutes until browned and no pink remains, stirring occasionally.
4. Add the diced onion to the skillet and cook for 3-4 minutes until softened.
5. Stir in the minced garlic, cumin, chili powder, salt, and pepper, cooking for 1 minute until fragrant.
6. Remove the skillet from heat and drain any excess grease using a colander.
7. Transfer the beef mixture to a bowl and stir in the chopped cilantro and lime juice.
8. Unroll one pie crust on a lightly floured surface and use a 4-inch round cutter to cut 6 circles.
9. Place 2 tablespoons of the beef filling in the center of each dough circle.
10. Fold each circle in half over the filling and press the edges together with your fingers.
11. Use a fork to crimp the edges securely, creating a decorative seal that prevents leaking.
12. Repeat steps 8-11 with the remaining pie crusts and filling.
13. Arrange the empanadas on the prepared baking sheets, spacing them 1 inch apart.
14. Brush each empanada with the beaten egg using a pastry brush for golden browning.
15. Bake for 18-20 minutes until the crusts are golden brown and flaky.
16. Remove from the oven and let cool on the baking sheets for 5 minutes before serving.
Achieving that perfect flaky texture contrasts beautifully with the zesty beef filling inside these empanadas. Accompany them with a simple avocado crema or spicy salsa for dipping, making them ideal for weeknight dinners or casual gatherings where handheld food shines.
Beef and Roasted Garlic Baked Empanadas
A perfectly flaky empanada crust wrapped around savory beef and sweet roasted garlic makes for an irresistible handheld meal that’s surprisingly simple to master at home. Let’s walk through each step together to ensure your baked empanadas turn out golden and delicious every time.
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 4 large garlic bulbs, roasted (yields about 1/2 cup mashed)
– 1 medium yellow onion, finely diced
– 1 package (14 oz) store-bought empanada dough discs (or homemade if preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 large egg, beaten (for egg wash)
– 1/4 cup beef broth (or water if unavailable)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut off the top 1/4 inch of each garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
3. While garlic roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat and sauté diced onion for 5-7 minutes until translucent.
4. Add ground beef to the skillet, breaking it up with a wooden spoon, and cook for 8-10 minutes until no pink remains.
5. Stir in cumin and smoked paprika, cooking for 1 minute until fragrant.
6. Squeeze roasted garlic cloves from their skins into a small bowl, mash with a fork, then mix into the beef along with beef broth; simmer for 3 minutes until liquid is absorbed. Tip: Let the filling cool completely to prevent soggy dough.
7. Lay empanada dough discs on a clean surface and spoon 2 tablespoons of filling onto the center of each.
8. Brush edges of dough with beaten egg, fold over filling, and press edges firmly with a fork to seal. Tip: Avoid overfilling to prevent leaks during baking.
9. Arrange empanadas on the prepared baking sheet, brush tops with remaining egg wash, and bake for 18-22 minutes until golden brown. Tip: Rotate the sheet halfway through for even browning.
10. Remove from oven and let cool on the sheet for 5 minutes before serving. Here, the empanadas boast a crisp, buttery crust that gives way to a deeply savory filling with sweet, mellow garlic notes. Serve them warm with a zesty chimichurri sauce or pack them for a picnic—they’re just as delightful at room temperature.
Beef and Pimento Baked Empanadas
Knowing how to transform simple ingredients into golden, flaky empanadas is a game-changer for weeknight dinners and casual entertaining. Keep reading for my foolproof method that ensures perfectly baked beef and pimento empanadas every single time.
Ingredients
- 1 lb ground beef (85% lean works best)
- 1 package (14 oz) refrigerated pie crusts, thawed if frozen
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced pimentos, drained well
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 large egg
- 1 tbsp water
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add 1/4 cup chopped yellow onion and cook for 3-4 minutes until translucent.
- Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 1 pound ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
- Drain any excess grease from the skillet using a slotted spoon.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
- Remove the skillet from heat and fold in 1/2 cup drained pimentos and 1 cup shredded cheddar cheese until evenly distributed.
- Unroll both pie crusts on a lightly floured surface and use a 4-inch round cutter to create 12 circles total.
- Spoon 2 tablespoons of the beef mixture onto one half of each dough circle, leaving a 1/2-inch border.
- Fold the empty dough half over the filling and press edges together firmly with your fingers.
- Crimp the sealed edges with a fork to create a decorative pattern and prevent leaking.
- Whisk 1 large egg with 1 tablespoon water in a small bowl to make an egg wash.
- Brush the egg wash evenly over the tops of all empanadas using a pastry brush.
- Cut three small slits in the top of each empanada with a sharp knife to allow steam to escape.
- Bake for 18-20 minutes until the crusts are golden brown and flaky.
- Transfer the empanadas to a wire rack and let cool for 5 minutes before serving.
What makes these empanadas truly special is the contrast between the crisp, buttery crust and the savory, slightly smoky filling. The pimentos add a subtle sweetness that balances the rich beef, while the melted cheddar creates pockets of gooey goodness throughout. Try serving them with a simple avocado crema or spicy ranch dipping sauce for an extra flavor boost that will have everyone asking for seconds.
Beef and Chipotle Baked Empanadas
You’ve probably tried empanadas before, but these Beef and Chipotle Baked Empanadas bring a smoky, savory twist that’s perfect for weeknight dinners or entertaining guests. Let’s walk through making these flaky, flavorful pockets step by step.
Ingredients
- 1 lb ground beef (85% lean works well)
- 1 package (14 oz) refrigerated pie crusts, thawed if frozen
- 1 medium yellow onion, finely diced
- 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp sauce from can
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup shredded Monterey Jack cheese
- 1 large egg, beaten with 1 tbsp water for egg wash
- 2 tbsp olive oil (or any neutral oil)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add 1 finely diced yellow onion and cook for 4-5 minutes until translucent and softened.
- Add 1 pound ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
- Stir in 2 minced chipotle peppers, 1 tablespoon adobo sauce, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook the mixture for 2 more minutes, then remove from heat and stir in 1/2 cup shredded Monterey Jack cheese until melted. Tip: Let the filling cool slightly so it doesn’t steam the dough.
- Unroll both pie crusts on a lightly floured surface and cut each into 4 equal wedges using a sharp knife or pizza cutter.
- Spoon 2 heaping tablespoons of the beef mixture onto one half of each dough wedge, leaving a 1/2-inch border.
- Fold the empty half of each wedge over the filling to create a triangle shape.
- Press the edges firmly with a fork to seal completely, ensuring no filling escapes. Tip: If the edges feel dry, dab them with water before sealing.
- Arrange the empanadas on the prepared baking sheet and brush the tops evenly with the egg wash.
- Bake for 18-20 minutes until the crusts are golden brown and flaky. Tip: Rotate the pan halfway through for even browning.
- Transfer the empanadas to a wire rack and let cool for 5 minutes before serving.
Ready to enjoy these warm from the oven? The flaky crust gives way to a smoky, slightly spicy beef filling that’s perfectly balanced by the melted Monterey Jack. Try serving them with a cool avocado crema or alongside a crisp green salad for a complete meal that’s sure to impress.
Summary
Outstanding baked beef empanadas offer endless possibilities for delicious, fuss-free meals. Whether you’re craving classic flavors or creative twists, these 18 recipes have something for every home cook. We’d love to hear which ones become your family favorites—drop us a comment below! Don’t forget to pin your top picks to share the empanada love with fellow foodies.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
