Beef Empanadas
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Beef empanadas enclose a filling of ground beef, onion, bell pepper, tomato paste, and cumin in round dough discs that are folded into half moons.
Read more
Finely dice 100g onion, cut 80g bell pepper into 1cm pieces, and let 12 empanada dough discs soften only enough to fold without cracked edges. Heat 1 tablespoon olive oil over medium heat. Cook the onion for 4 minutes, add the bell pepper, and continue for 3 minutes. Add 300g ground beef, raise the heat to high, and break the meat into small crumbles for 6 to 7 minutes until no red areas remain. Return the heat to medium, mix in 1 tablespoon tomato paste and 0.5 teaspoon cumin, and cook for another 3 minutes. Skim off excess fat and cool the filling completely before assembly. Place 2 to 3 tablespoons in the center of each disc, fold the dough in half while pressing out trapped air, and seal the edge first with the fingers and then with a fork. Brush the surfaces with 1 beaten egg. Transfer the pastries to a 200C oven for 20 to 25 minutes and remove them when the tops are deeply golden and the edges feel crisp. Keeping hot filling away from the dough and leaving the sealing rim clean prevent weak seams that can open in the oven.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Finely dice 100g onion and cut 80g bell pepper into 1cm pieces.
Take the 12 empanada dough discs out of the refrigerator just long enough for the edges to soften, so they fold without cracking.
- 2Control
Heat 1 tablespoon olive oil in a pan over medium heat.
Cook the onion for about 4 minutes until translucent, then add the bell pepper and cook 3 more minutes until it softens slightly but still holds its shape.
- 3Heat
Add 300g ground beef and raise the heat to high.
Break it into small crumbles with a spatula and cook for 6 to 7 minutes, until no red spots remain and the meat is evenly browned.
- 4Heat
Lower the heat to medium and mix in 1 tablespoon tomato paste and 0.5 teaspoon cumin.
Cook for 3 minutes until thick, skim excess fat, and cool completely.
- 5Step
Place 2 to 3 tablespoons of cooled filling in the center of each dough disc.
Fold in half, press out trapped air, then seal the edges firmly first with your fingers and again with a fork.
- 6Heat
Beat 1 egg and brush it over the surface.
Bake in a 200C oven for 20 to 25 minutes, until deeply golden with crisp edges.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A filling built from 300g ground beef, onion, and bell pepper
- Finish cue
- Bake in a 200C oven for 20 to 25 minutes, until deeply golden with crisp edges.
- Storage and reheating
- Take the 12 empanada dough discs out of the refrigerator just long enough for the edges to soften, so they fold without cracking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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