Slightly flaky crust filled with aromatic, moist, flavorful ground beef…perfect as finger food especially when entertaining.
– Where did I discover this recipe?
When I saw this recipe at Healthy World Cuisine I could not resist but try to make it…well Bobbi used pie crust for the empanadas and the crust look amazingly flaky and mouthwatering.
I chose to try a pre-made dough for empanadas and tapas…well, I must confess that the crust was not as flaky as I would like it to be, but for the convenience it is okay…it contained less fat therefore a bit crisp…
– Can you make it ahead?
Absolutely, you can use pre-made pie crust and make the beef filling in advance and even pre-filled the empanadas and store in the refrigerator until you are ready to place them in the oven.
I mainly followed the recipe from Healthy World Cuisine for the ground beef filling with minor modification and it was so tasty, the slices of olives gave a nice Spanish touch to these empanadas, I highly recommend, especially as the holiday season is around the corner…great if you are entertaining or just as a nice treat for your family.
– Okay, let’s take a look at the recipe.
By the way, I literally stuffed the empanadas, therefore had only a little leftover of the beef filling.
- 1 package of pre-made empanada crust (12)
- 1 lb ground lean beef
- 1 small onion, finely chopped
- 4 garlic cloves finely minced
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- ½ cup sliced green olive
- 2 tablespoons red wine
- ½ tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon dry oregano
- 2 teaspoons cumin
- salt and pepper to taste
- 1 egg, for egg wash
In a frying pan, add the olive oil under medium heat and saut the onion and garlic, until slightly golden brown and aromatic. Add the ground beef and cook until browned. Add the bell pepper, tomato paste, wine, olive and all the spices. Cook for 2-3 minutes, add salt and pepper to taste.
Remove from the heat and let it cool.
Remove the pre-made empanada dough and place in a flat surface. Add in the middle approximately 2 tablespoons of the beef filling. Fold in half and press the edges around the half circle to seal. Make small folds throughout the edge. Repeat the same with all the remaining dough.
Brush the empanadas with the egg wash and bake in a pre-heated convection oven for 15 minutes at 3500F or until golden brown.
I hope you enjoy this simple recipe for beef empanadas…
– More finger food recipes?
Take a look at some ideas below…
Hiya Julianna! So glad you gave our beef empanada recipe a try. Your beef empanadas look amazing and your crimping method is just gorgeous. We love that little briny taste from the olives as well, really makes the empanadas delicious. Did you try our chimichurri sauce for dipping? Thanks so much for the mention and wishing you a super holiday season. Take care
This just reminds me that I haven’t baked empanada in ages! They look fantastic!
Oh, Juliana, I think you really have comfort food down for the season! These look amazing!
Oh, la la!!! These little gems sound and look fantastic! I can see why you couldn’t resist the recipe, Juliana! I feel the same and want to try it. Thanks!!!
Love empanadas and your crust looks so thin, flaky and crispy.
we love beef empanadas, these look absolutely yumm Juliana!! hugs!
Hey, good job with the ‘repulge’ decorative trim with the empanada crust! It took me awhile to do it properly! They look so good I could dive right in!