Description
These Easy Beef Empanadas feature a savory ground beef filling with sautéed onions, jalapeños, and melted cheddar cheese, all encased in flaky pie crusts and baked to golden perfection. Perfect as a snack, appetizer, or main dish, these empanadas are a crowd-pleaser with a satisfying blend of spices and textures.
Ingredients
Scale
For the Filling
- 2 Tbsp. oil (divided)
- ½ cup onion (finely diced)
- 1-2 jalapenos (seeded, finely diced)
- 2 cloves garlic (finely minced)
- ½ lb. ground beef (90/10)
- 1 Tbsp. taco seasoning (homemade or store bought)
- 1 Tbsp. tomato paste
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
- ¼ cup chicken broth (regular sodium)
- ½ cup corn (canned, drained)
- ½ cup refried black beans (with sodium)
- ½ cup Cheddar cheese (finely shredded)
For the Dough & Assembly
- 2 9-inch pie crusts (prepared)
- 1 large egg (large)
- 1 Tbsp. milk (regular or plant-based)
Instructions
- Preheat the oven: Preheat your oven to 375°F to prepare for baking the empanadas.
- Sauté the Veggies: Heat 1 tablespoon of oil in a large skillet over medium heat. Add finely diced onions and jalapeños, and cook for 2-3 minutes until tender. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the Meat: Push the vegetables to the side of the skillet. Add the remaining tablespoon of oil and the ground beef. Cook for 7-8 minutes until fully cooked, breaking up the meat with a potato masher or spatula for finer pieces.
- Season and Simmer: Stir in taco seasoning, tomato paste, salt, and black pepper until evenly combined. Gradually add the chicken broth in small increments, mixing well between additions. Add the drained corn, reduce heat to medium-low, and simmer the mixture for 3-4 minutes. Remove from heat.
- Make the Egg Wash: In a small bowl, whisk together the large egg and milk until smooth. Set aside to use for sealing and glazing the empanadas.
- Cut the Crust: Lightly dust a cutting board with flour. Roll out one pie crust flat, then use a 4½-inch round cookie cutter to cut 6 circles. Repeat with the second crust to make 12 dough circles in total.
- Fill and Seal: Brush the outer half-inch edge of each dough circle with egg wash. Place ½ tablespoon of refried black beans slightly off-center on each circle, then top with 1½ tablespoons of beef filling and sprinkle with ½ tablespoon shredded cheddar cheese. Fold the dough over to form a half-moon, pressing edges together. Crimp the edges with a fork to seal securely without tearing the dough. Repeat for all empanadas.
- Bake the Empanadas: Place empanadas on a parchment-lined baking sheet about 1 inch apart. Brush tops with additional egg wash. Bake in the preheated oven for 20-22 minutes, until the crusts are golden and cooked through.
- Rest and Serve: Let the empanadas rest for 5-10 minutes after baking. Sprinkle with coarse sea salt just before serving. Serve warm with a side of salsa if desired. Enjoy your delicious homemade beef empanadas!
Notes
- You can adjust the heat by adding more or fewer jalapeños or leaving the seeds in for extra spice.
- Use a meat thermometer to ensure ground beef reaches an internal temperature of 160°F for food safety.
- Pie crusts can be homemade or store-bought depending on your preference and time.
- If you want to make these gluten-free, substitute the pie crust with a gluten-free version.
- Leftover empanadas reheat well in a 350°F oven for about 10 minutes to maintain crispness.
