Description
Golden, flaky empanadas filled with savory seasoned ground beef, peppers, and melted cheddar—baked to perfection and ideal for handheld snacking or casual meals.
Ingredients
2 packages refrigerated pie crusts (4 crusts total)
1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
½ cup beef broth
¼ cup tomato paste
½ cup shredded cheddar cheese
1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400 °F. Line a baking sheet with parchment paper.
- In a skillet, cook ground beef over medium heat until no longer pink. Drain excess fat.
- Add onion and garlic. Cook for 5 minutes until softened.
- Stir in bell pepper, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook 2–3 minutes.
- Add beef broth and tomato paste. Simmer 5–7 minutes until thickened. Let cool slightly.
- On a floured surface, unroll pie crusts and cut out 4-inch rounds.
- Place 2 Tbsp of beef filling in center of each round. Top with cheddar cheese.
- Fold dough into half-moons and seal edges with a fork.
- Place on baking sheet and brush tops with egg wash.
- Bake 15–20 minutes until golden. Cool slightly before serving.
Notes
- Use homemade pie crust for added flavor.
- Add extras like olives, raisins, or jalapeños to the filling.
- Use different cheeses like Monterey Jack or queso fresco.
- Freeze before baking and cook directly from frozen with extra time.
- Serve with salsa, sour cream, or guacamole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
