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Flavorful Fiesta: Easy Homemade Ground Beef Empanadas

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Get ready for a handheld burst of flavor with these Easy Ground Beef Empanadas! 🥟🔥 Golden, flaky pastry wraps around savory, seasoned beef for a bite-sized fiesta you’ll crave again and again. 🌶️🥩 Perfect for snacking, parties, or dinner on the go, these empanadas are simple to make and packed with Latin-inspired flavor. Dip them, dunk them, or enjoy straight from the oven—every bite brings comfort and spice! 💃🧄

Ingredients

Scale

For the filling:

  • 1 pound lean ground beef (or ground chicken as an alternative)

  • ½ red bell pepper, diced

  • ½ green bell pepper, diced

  • ¼ cup finely chopped yellow onion

  • 1 teaspoon minced garlic (about 1–2 cloves)

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika (optional but recommended)

  • ¼ teaspoon black pepper

  • ½ teaspoon salt (adjust to taste)

  • 1 tablespoon tomato paste or 2 tablespoons tomato sauce

  • 1 tablespoon olive oil

For the dough:

  • 10 to 12 empanada discs (store-bought works well, or you can make your own)

    • If making your own dough:

      • 2½ cups all-purpose flour

      • ½ teaspoon salt

      • ½ cup cold butter, cubed

      • 1 egg

      • ⅓ cup cold water

      • 1 tablespoon vinegar

Optional Add-ins:

  • Shredded cheese (cheddar, mozzarella, or Monterey Jack)

  • A beaten egg for egg wash

  • Oil for frying, or parchment paper for baking

Instructions

1. Prepare the Dough (if making from scratch)

  • In a large mixing bowl, combine flour and salt.

  • Cut cold butter into the flour using a pastry cutter or fork until mixture resembles coarse crumbs.

  • In a separate bowl, whisk together egg, cold water, and vinegar.

  • Add wet ingredients to dry and mix until a dough forms.

  • Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.

2. Cook the Ground Beef Filling

  • Heat 1 tablespoon of olive oil in a skillet over medium heat.

  • Add chopped onion and bell peppers. Sauté for 3–4 minutes, until softened.

  • Stir in minced garlic and cook for another 30 seconds until fragrant.

  • Add ground beef and break it apart using a spoon or spatula.

  • Cook until browned and no longer pink, about 7–10 minutes.

  • Add tomato paste or tomato sauce, chili powder, cumin, paprika, salt, and pepper.

  • Simmer for 3–5 minutes, stirring occasionally to blend the flavors.

  • Remove from heat and allow filling to cool slightly before assembling empanadas.

3. Assemble the Empanadas

  • Lightly flour your work surface and roll out dough (if homemade) to about ⅛-inch thickness. Cut into 5-inch circles.

  • Place 1 to 2 tablespoons of the beef mixture in the center of each disc.

  • Optional: add a small spoonful of shredded cheese on top of the filling.

  • Fold the disc in half to form a half-moon shape. Press the edges together with your fingers.

  • Crimp the edges with a fork to seal, or twist the edge for a traditional look.

  • Brush each empanada with egg wash for a golden finish if baking.

4. Cook the Empanadas

To Bake:

  • Preheat oven to 375°F (190°C).

  • Place empanadas on a parchment-lined baking sheet.

  • Bake for 20–25 minutes or until golden brown.

To Fry:

 

  • Heat 1–2 inches of oil in a deep skillet or pot over medium-high heat.

  • Carefully place a few empanadas at a time in the oil; do not overcrowd.

  • Fry for 2–3 minutes per side or until golden brown and crispy.

  • Drain on a paper towel-lined plate.

Notes

  • Cooling the filling: Letting the beef mixture cool before assembling prevents the dough from becoming soggy or tearing.
  • Seal well: Use water or egg wash around the edge of the dough before folding to help seal. A fork press or hand crimp works well to prevent leaks.
  • Use store-bought dough if needed: If you’re short on time, frozen empanada wrappers from Latin or Filipino groceries are a lifesaver.
  • Avoid overfilling: Too much filling makes sealing difficult and increases the risk of leaks during cooking.
  • Don’t skip egg wash when baking: It creates a beautifully golden and glossy surface.
  • Make ahead and freeze: Assemble empanadas and freeze them raw. Bake or fry directly from frozen—just add a few minutes to the cook time.
  • Baking vs. frying: Baking is healthier and easier for a large batch, while frying gives a crispier texture.

Find it online: https://inarecipes.com/flavorful-fiesta-easy-homemade-ground-beef-empanadas/