Beef Empanada Recipe
An easy, baked Beef Empanada filled with juicy, taco-seasoned ground beef and melty Cheddar, and wrapped in a golden exterior of flaky pie crust!
Servings: 14
Calories: 225kcal
Ingredients
- 2 store-bought pie crusts or 2 dough rounds of homemade Empanada dough
- 1 pound 80/20 ground beef
- 1 (1 ounce) package of taco seasoning
- 1 ¼ cup freshly grated Cheddar cheese
- 1 large egg
- 1 tablespoon water
Instructions
- Place a large sauté pan over medium-high heat and allow to come to temperature. Add the beef, break apart, and sprinkle with taco seasoning. Cook for 5-7 minutes, until the beef, is cooked through. Set aside to cool.
- Transfer the beef to a mixing bowl and stir in the cheese.
- Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
- Working with one at a time, roll out the dough into a rectangle so that it is no more than an ⅛" thick. Cut into squares about 3 ½" x 3 ½".
- Dip your finger in the egg wash and run it along the perimeter of empanada dough. Add a tablespoon of filling to the center of the dough round.
- Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. Fold the edges over and decoratively crimp with a fork, if desired. Repeat for each empanada.
- Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 22-24 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
Notes
If you are making the Empanada Dough from scratch, you'll need to add 10-15 minutes to the prep time and allow for two hours of chill time.
Makes 12-14 Beef Empanadas.
Nutrition
Calories: 225kcal | Carbohydrates: 12g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 193mg | Potassium: 133mg | Vitamin A: 125IU | Calcium: 84mg | Iron: 1.4mg