Easy Baked Ground Beef Empanadas
These ground beef empanadas come together fast with store-bought dough discs and a warm, savory filling. They bake up golden and crisp, just right for a busy weeknight or feeding a hungry crowd on game day.
The beef is seasoned with cumin, smoked paprika, and briny green olives, so every bite tastes a little smoky, salty, and rich. No deep frying needed, just a hot oven and a brush of egg wash.
Why These Empanadas Stay in the Rotation
I keep a pack of empanada discs in the freezer for the nights I want something hot and handheld without a lot of fuss. The filling cooks in one skillet while the dough thaws, and you can have the whole batch on the table in about 35 minutes.
They come out of the oven crisp, not greasy, and the seasoned beef stays juicy inside. You can prep them ahead and bake straight from the fridge, which makes them great for parties too.
Ingredients
- 10 to 12 frozen empanada dough discs, thawed: look for Goya or similar in the freezer aisle; let them sit at room temperature for 15 to 20 minutes.
- 1 lb ground beef (80/20 works best): the bit of fat keeps the filling from drying out.
- ½ medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp tomato paste
- ¼ cup beef broth or water
- ½ cup pitted green olives, roughly chopped: they bring a salty, briny punch; skip if you are not an olive person.
- 2 hard-boiled eggs, chopped (optional)
- 1 large egg, beaten, for egg wash
Variations / Substitutions
- Protein swap: ground chicken or turkey works, just add a splash more broth since it is leaner.
- Add cheese: tuck a ½‑inch cube of mozzarella or monterey jack into each empanada before sealing.
- Vegetarian: use a plant‑based ground and the same seasonings, or fill with black beans, corn, and sautéed peppers.
- No discs?: roll out a sheet of store‑bought pie crust and cut into 4‑ to 5‑inch circles.
- If you like handheld savory pies, you will love Taco Hand Pies too.
How to Make Easy Baked Ground Beef Empanadas
Step 1: Brown the Beef and Aromatics
Set a large skillet over medium‑high heat and add the 1 lb ground beef. Cook it, breaking it apart with a spoon, until no pink remains, about 6 to 8 minutes. Drain off the fat, then stir in the diced onion and cook until it softens and turns translucent, 3 to 4 minutes more. Add the minced garlic, 1 tsp cumin, 1 tsp smoked paprika, the salt, and the pepper; keep stirring for about 1 minute until the spices smell toasty.
The onion should be soft and the garlic fragrant. At this point the kitchen already smells like an empanada.
Step 2: Build the Saucy Filling
Stir in the 2 tbsp tomato paste and ¼ cup broth, then let it all simmer together for 2 to 3 minutes so the liquid reduces and the mixture thickens. Take the pan off the heat and fold in the chopped olives and the hard‑boiled eggs if you are using them. Let the filling cool to room temperature, about 10 minutes, so it is easy to handle and does not tear the dough.
The finished filling should be moist but not wet. If you tip the pan and see a puddle of liquid, simmer it a minute longer before cooling.
Step 3: Fill the Empanada Discs
Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Lay the thawed discs on a clean work surface. Spoon about 1½ tablespoons of the cooled filling into the center of each disc. Fold the dough over to form a half‑moon, pressing out any trapped air, then seal the edges by pressing them together and crimping with the tines of a fork.
You will see the fork pattern clearly when the seal is tight. Run your finger along the seam and check for gaps, because even a small opening can leak filling onto the baking sheet.
Step 4: Brush and Bake
Arrange the filled empanadas on the baking sheet, leaving about an inch between them (you may need two batches or two sheets). Brush the tops generously with the beaten egg. Bake for 20 to 22 minutes, until the crust is deeply golden and crisp.
The aroma of toasted dough and warm cumin will tell you they are done before the timer does. If your oven has hot spots, rotate the pan once halfway through so they brown evenly.
Step 5: Serve Them Warm
Let the empanadas rest on the baking sheet for 5 minutes. Transfer them to a platter and serve while they are still hot, with chimichurri, salsa, or a simple sour cream dip on the side.
Tips for the Best Baked Empanadas
- Make the filling a day ahead and chill it overnight. Bring it to room temperature before assembling so the dough does not get soggy.
- If a disc tears, dab the spot with a little water and press a small scrap of extra dough over it. The seal will hold as it bakes.
- For a deeper golden, glossy crust, brush the empanadas a second time with egg wash halfway through baking.
- Freeze unbaked, un‑egg‑washed empanadas in a single layer on a tray, then stash them in a zip‑top bag. Bake straight from frozen at 400°F for 25 to 27 minutes, adding the egg wash before they go in the oven.
Bake time varies slightly depending on your dough:
| Dough | Bake Time |
|---|---|
| Thawed store‑bought discs | 20‑22 mins |
| Frozen store‑bought discs (unthawed) | 25‑27 mins |
If you use homemade dough, start checking at 25 minutes and bake until deeply golden.
Storing Leftovers
- Refrigerate: store cooled empanadas in an airtight container for up to 4 days.
- Reheating: warm them in a 350°F oven for 8 to 10 minutes to bring back the crispness. Skip the microwave, which makes the crust soft.
What to Serve With Ground Beef Empanadas
A crunchy jicama slaw with lime and cilantro cuts through the richness of the beef, and a simple avocado salad with cherry tomatoes adds color and freshness. For a heartier plate, spoon black beans and rice alongside, and finish with a drizzle of chimichurri.
Frequently Asked Questions
Can I use puff pastry instead of empanada discs?
Yes, you will get a flakier, more buttery crust. Cut the sheet into 4‑inch rounds and bake at 400°F, checking after 18 minutes.
How do I stop the empanadas from bursting open?
Do not overfill the discs and crimp the edges firmly with a fork, pressing all the way around. If they still puff up a lot, cut a tiny slit in the top of each one before baking to let steam escape.
Can I make these in the air fryer?
Definitely. Brush with egg wash, place them in a single layer in the basket, and air fry at 375°F for 12 to 15 minutes, flipping halfway through.
Is it okay to use ground turkey?
Absolutely. Cook it through thoroughly and add an extra tablespoon of broth to the filling since turkey tends to be drier.
Easy Baked Ground Beef Empanadas Recipe
Ingredients
Method
- Brown beef in a large skillet over medium‑high heat, about 6‑8 minutes. Drain fat, add onion, cook 3‑4 minutes until soft. Stir in garlic, cumin, paprika, salt, and pepper; cook 1 minute.
- Add tomato paste and broth, simmer 2‑3 minutes until thickened. Off heat, fold in olives and eggs. Cool to room temperature.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Place 1½ tbsp filling in center of each disc, fold, and crimp edges with a fork.
- Arrange on baking sheet, brush with beaten egg, and bake 20‑22 minutes until golden and crisp.
- Let cool 5 minutes on the sheet, then serve warm.
