Baked Spicy Beef Empanadas
Crispy golden pastry pockets filled with a savory, zesty ground beef and chili mixture.
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Ingredients
- 1 lb Ground beef (90% lean)
- 12 count Empanada dough discs (store-bought or homemade)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 large Jalapeño, seeded and minced
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1/2 tsp Cayenne pepper
- 1/4 cup Beef broth
- 1 large Egg (for wash)
- 1 to taste Salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain the excess fat.
- 3
Add the diced onion, jalapeño, and garlic to the skillet, sautéing for 5 minutes until softened.
- 4
Stir in the tomato paste, cumin, paprika, cayenne, salt, and pepper; cook for 2 minutes to toast the spices.
- 5
Pour in the beef broth and simmer for 3-4 minutes until the liquid has mostly evaporated, leaving a moist filling.
- 6
Place a spoonful of the beef mixture onto the center of each dough disc, leaving a border around the edges.
- 7
Fold the dough over the filling to create a half-moon shape and crimp the edges tightly with a fork to seal.
- 8
Brush the tops with a beaten egg wash and bake for 20-25 minutes until the empanadas are golden brown.
Nutrition per Serving
345
Calories
18g
Protein
28g
Carbs
18g
Fat
2g
Fiber
2g
Sugar
580mg
Sodium
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