Classic Beef Empanadas
Savory pastry pockets filled with a seasoned ground beef mixture, traditional spices, and hard-boiled eggs.
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Ingredients
- 1 pound Ground beef (80/20)
- 1 large White onion, finely diced
- 12 units Empanada dough discs
- 2 large Hard-boiled eggs, chopped
- 1/4 cup Green olives, sliced
- 1 teaspoon Ground cumin
- 1 tablespoon Smoked paprika
- 1/4 cup Beef broth
- 2 tablespoons Vegetable oil
- 1 to taste Salt and black pepper
- 1 large Egg (for egg wash)(optional)
Instructions
- 1
Heat oil in a large skillet over medium heat and sauté the diced onions until translucent and soft.
- 2
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until fully browned.
- 3
Stir in the cumin, smoked paprika, salt, pepper, and beef broth; simmer for 5 minutes until the liquid is mostly absorbed.
- 4
Remove the beef mixture from heat and fold in the chopped hard-boiled eggs and sliced olives.
- 5
Let the filling cool completely in the refrigerator for at least 30 minutes to ensure the dough doesn't get soggy.
- 6
Place a spoonful of filling in the center of each dough disc, fold in half, and crimp the edges with a fork or 'repulgue' twist.
- 7
Arrange empanadas on a parchment-lined baking sheet and brush the tops with a beaten egg wash.
- 8
Bake at 400°F (200°C) for 20-25 minutes or until the pastry is golden brown and flaky.
Nutrition per Serving
320
Calories
14g
Protein
28g
Carbs
18g
Fat
2g
Fiber
1g
Sugar
480mg
Sodium
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