These BeefEmpanadas recipe are so easy, anyone can make them! The filling is made with ground beef, onion, spices, and green olives and baked in flaky empanada dough until golden brown.
Preheat oven to 375F. Line 2 baking sheets with parchment paper
In a large skillet over medium heat add the olive oil, onion, and garlic. Cook until the onion is soft and the garlic is fragrant.
Add the ground beef and spices. Cook until the beef is no longer pink.
Remove from heat and add the herbs and olives. Season with salt and pepper if desired.
Place 2 tablespoons filling in the center of each disc of pastry dough.
Fold over, squeezing out any air, and crimp the outer edge closed.
Repeat with remaining filling
Place the filled discs on the parchment lined baking sheet.
Brush with egg wash (1 egg + 2 tablespoons water mixed) and bake for 20-25 minutes or until golden brown.
Remove and let cool slightly. Serve and enjoy!
Notes
Use homemade or store-bought empanada dough. Don’t turn down a great shortcut in my opinion.
There is a variety of spices in traditional Argentinian empanadas, but use your favorites. Sweet paprika (or Hungarian Paprika) is sweeter and more flavorful. Spice them up with cayenne pepper.
I prefer a leaner meat but use your favorite blend. Or substitute ground chicken, ground turkey, or ground pork.
Remove the meat mixture from the pan before adding the olives and fresh herbs to avoid over cooking them.
Defrost the empanada dough according to package instructions. I like to take mine out of the freezer the night before.
Keep the plastic wrapper on each disc while filling, it makes it easier to hold them.
Roll the edges over or crimp with a fork to seal the beef empanadas. I like to crimp twice to make sure they don’t leak.
Use an egg wash to help achieve that golden brown pastry. A simple mixture of 1 beaten egg and 2 tablespoons water.