Shortcut Beef Empanadas

Name: Shortcut Beef Empanadas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Cuisine: Cuban
Ingredients: 1 tablespoon olive oil; 1/2 pound ground beef; 1/2 yellow onion, diced fine; 1/2 medium green pepper, diced fine; 1/2 medium red pepper, diced fine; 1/4 cup tomato sauce; 1/4 tsp cumin; 1/4 tsp ground cayenne pepper; 1 teaspoon garlic, minced; 1/2 teaspoon dried oregano; salt and ground black pepper, to taste; 1 (10-pack) package empanada wrappers, thawed; 1 egg, lightly beaten

July 10, 2018 Written by Ronda Eagle 43 Comments

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Homemade Beef Empanadas are just good. Luckily, this shortcut version is relatively easy to make. You know me; tedious work just isn’t my thing. To speed things along, I used pre-cut empanada wrappers sold in your grocer’s freezer.

What are Beef Empanadas?

Beef Empanadas are a meat-filled dough pocket. The type of dough you use is completely up to you.

What kind of dough should I use to make Empanadas?

Pre-Rolled Pie Crust: You could also opt for a pre-rolled pie crust sold in the refrigerated section.
Canned biscuits or crescent rolls: pressed and rolled thin for a flakier empanada.
Empanada Discos: If the groery store near you carries them, thay are in the frozen food aisle near the international foods section of the freezer case. Smaller Asian, Hispanic, and international food stores may also carry them if you are having trouble finding them.
Homemade Empanada Dough: similar to a pie dough, empanada dough is rolled out and cut by hand into small, typically 4-inch, circles.

What ingredients are in Beef Empanadas?

Beef empanada recipes vary by recipe to recipe and country to country but usually contains a savory, lightly spiced meat mixture. The ingredients in this recipe are:

Olive oil: I use extra virgin olive oil. If you prefer, you may substitute another oil you have on hand.
Ground beef: I use extra lean ground beef, if you substitute for another grade beef, remember to drain any excess fat. Converesely, if you substitute ground chicken or turkey, remember that you may need to add some extra oil and seasonings to keep the empanadas from being too dry and bland.
Green bell pepper: These are a must have in a cuban sofrito. If you must, you may omit the peppers but there will be a significant loss of flavor.
Red bell pepper: Another part of the trinity. red bell peppers add a sweetness to the sauce.
Yellow Onion: Onons complete the onion and lend such a great flavor to the dish
Tomato sauce: I like a fire-roasted or organic tomatoes which creates the base of the sauce.
Cumin: Increase or decrease the cumin to your tastes. It has a warm, Earthy flavor but can be overpowering. Start with the basic amount and increase as you go.
Ground cayenne pepper: Cayenne give the sauce its spiciness. If you prefer for spicier empanadas, increase the cayenne. A little bit goes a long way.
Garlic: Garlic is sweet once it caramelizes in the pan but can turn bitter if burned, so be sure to watch it when you add it into the trinity of vegetables.
Dried oregano: I use Mexican oregano, but if you don;t have any, regular oregano would do just fine.
Salt: If you are watching your salt intake, start with the minimum amount listed and increase from there.

If you prefer the filling a little spicier, increase the amount of cayenne to taste. I like the hint of background heat that this dish brings to the party. It’s subtle and delicious.

How to Make Beef Empanadas in the oven:

Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.
Heat oil in a large skillet over medium heat. Add onions and green peppers and cook until soft, about 5 minutes more. Add garlic and cook about 1 minute being careful not to burn the garlic. Then add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes. Drain off any excess fat and oil.
Stir in tomato sauce, cumin, cayenne, garlic, oregano, salt and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
Remove and set aside until cool enough to handle.
Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.
With a pastry brush, lightly brush egg wash over the top side of the empanada dough. This encourages browning.
Place empanadas on a foil lined sheet pan sprayed lightly with non-stick cooking spray. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.

Can Beef Empanadas be Frozen?

Absolutely!

Prepare the recipe as instructed. After the empanadas come out of the oven, allow them to cool completely.
Flash freeze the empanadas on a rimmed baking tray in the freezer to prevent them from sticking together. Transfer the empanadas to a freezer safe container or zip-top bag.
To reheat, place frozen empanadas in a pre-heated 350 degrees F oven and bake for 20-25 minutes.
Empanadas may be frozen for up to 3 months.

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