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These Easy Beef Empanadas use flaky pie crust and ground beef to create the perfect dinner. Ready in 30 minutes, your whole family will love them!

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Easy Beef Empanadas

Side Note:  The corn dish in this photo is called Esquites and is delicious!  The recipe can be found HERE

I was turned onto Empanadas a few years ago. 

And to be honest, I went all out on “authentic”.

I made the crust from scratch using an “authentic” recipes. Whether it really was or not, I wont know till I travel south of the boarder to try a real one, which wont be happening any time soon.

The crust was good but not amazing and so I’ve always kept my eyes open for another, better recipe.

Recently I saw Chef in Training make hers with pre-made pie crust.  And I thought that was brilliant! 

I LIKE pie crust.  And if the crust to this Easy Beef Empanada is made from that, I know I’ll love it.

The best part of pre-made pie crust, is that it tasted better than the authentic crust recipe I used before, AND saved me a ton of time in the kitchen.

BONUS!

What I like most about Empanadas, is that you can pack them full of anything and they always turn out delicious. 

Use chicken, steak or hamburger. Heck, you can even toss in some pulled pork.  Then add your favorite veggies and spice it up to as hot as you want it.  You really can’t mess these up and they always turn out nummy!

You’ll notice this recipe isn’t called “Authentic Easy Beef Empanadas.”  Because they aren’t!  

These are just easy goodness that looks like an empanada and so we’ll go with it!

For me, I’ll be using pie crust from now. 

And to make my life even simpler, I use store bought pie crust. So I literally only have to cut out my crusts and go.

However if you want to use an authentic crust, go for it.  I wont stand it your way. In fact, my favorite homemade pie crust can be found HERE.

If you are looking for a tasty Mexican meal that will be a family pleaser, then I highly recommend this one.

It was a favorite for us and can be customized to your families personal tastes.

Easy Beef Empanadas

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 7 Empanadas

Ingredients

  • 1 package of pre-made pie crust (2 rolls)
  • 1 Tablespoon of oil
  • 1 pound of lean ground beef - I use 90% lean, however 80% or less will work - just drain off the excess fat before continuing.
  • 1/4 cup diced onions
  • 1/2 medium diced bell pepper, any color
  • 1 teaspoon cumin
  • 1 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 cup Mexican blended cheese
  • 1 egg

Instructions

  1. Preheat oven to 375*
  2. Combine bell pepper, onion, garlic and oil and saute 3 minutes over medium heat.
  3. Add hamburger, cumin and chili pepper to the pan and cook until meat is cooked through.
  4. Set pan aside and let cool.
  5. While meat mixture is cooling, roll out pie crust.
  6. Using a bowl or large circle cutter, cut out 6" round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out.
  7. Place 2 - 3 Tablespoons of mixture in the center of each pie disc.
  8. Top with cheese.
  9. Fold over and seal edges with a fork.
  10. Place Empanadas on a cookie sheet.
  11. Scramble egg and brush on to tops of each Empanada.
  12. Bake in oven for 15 - 20 minutes.

Notes

Reheating Instructions if you choose to use these as a freezer meal as given by a reader....THANK YOU! I did try freezing these and the still turn out great. Specifically, I made them yesterday, froze 4, and cooked one tonight for myself. I cooked it from frozen at 375 for 23 minutes and it tasted great. It was not quite as pretty as my results from last night when I brushed the egg on, but it tasted about the same. I would assume that you could thaw them and put on the egg if you really want that golden brown color on top. I for one think it’s great that I can just pop them in the oven frozen.

http://numstheword.com/easy-beef-empanadas/

 

 

Other Mexican Recipes You’ll Love…

54 Comments on “Easy Beef Empanadas

  1. Shelby

    These look absolutely yummy! I have to admit that the premade pie crust always works better for me. I love a homemade one, but its more of a pain.

    Reply
  2. Camila

    This looks amazing amazing! I love empanadas. I’m from Venezuela and we eat that a lot there. Sadly I moved from there almost 4 years ago and I miss the empanadas so much. I should make these at home!!!
    XOXO

    Reply
  3. Nancy

    I am excited to try these. What is the side dish pictured with the empanadas? Can you share the recipe? Thank you.

    Reply
    1. Janelle

      Wendy I have never tried to freeze it as a make ahead meal.

      Pie crust freezes well so I would think it could work! Next time I make it, I’ll try freezing a few! If you make it before I do, then let me know how it turns out! After you make it (before you bake it), wrap empenadas individually in freezer plastic wrap or heavy duty foil. Then place in a freezer bag. Do not freeze longer than 3 months.

      Reply
      1. Laura

        Wendy and Janelle, I did try freezing these and the still turn out great. Specifically, I made them yesterday, froze 4, and cooked one tonight for myself. I cooked it from frozen at 375 for 23 minutes and it tasted great. It was not quite as pretty as my results from last night when I brushed the egg on, but it tasted about the same. I would assume that you could thaw them and put on the egg if you really want that golden brown color on top. I for one think it’s great that I can just pop them in the oven frozen.

        Reply
        1. Janelle

          Laura you are FABULOUS! Thank you for taking the time to respond!! I say if you aren’t taking photos of your finished product they don’t have to look “pretty” as long as they taste great!

          Reply
  4. Tanya Ellis

    Made these tonight. Didn’t have any peppers on hand, so I made them without. Kids loved them so much, they asked me to make more for their school lunches tomorrow. Thanks for the idea!!

    Reply
  5. Minaxi

    So for the store made crust..do I roll it out and make my own disc for the empanadas? The pie crust is a big circle? Tell me how do make your empanadas because they look perfect!! Thanks

    Reply
    1. Janelle

      Hi Minaxi! Yes. Roll the dough out then using a bowl as a guide, place the bowl open side down and cut around it with a butter knife. You should get 3 out of the initial pie crust and then if you kneed the remaining and roll it out again you’ll get 1 more. Those are your base for the empanadas.

      Reply
  6. Debbie

    I made these for dinner tonight had the family saying how DELICIOUS they taste. I also added to mine a combination of peas/corn and chopped olives. Thank you so much for the easy recipe the pie crust makes it simple for a fast put together meal.

    Reply
    1. Janelle

      Debbie thank you for the fabulous response! We love when our recipes turn out just as great for you as they do for us! The peas/corn and olives sound delicious! I love recipes that allow you to adapt them to your own tastes! Thank you for letting us know it turned out great!

      Reply
    1. Janelle

      Kirsten, I’m so glad you stopped by to leave a comment! I’m glad they turned out great for you! They are certainly a favorite of mine! I hope you’ll try a few of our other recipes too!

      Reply
  7. Kitty

    Hi, I’d love to make the empanadas, but I’m not sure what u mean by using 1lb hamburger. R they actual burgers and u break it into pieces? Can I substitute ground beef? Tia.

    Reply
    1. Janelle

      Kitty, I just got a big laugh out of your comment! OH man, a little bit of my childhood clearly snuck into the recipe. Growing up, we NEVER called it ground beef. We always referred to it as hamburger meat. I must have been having a flash back moment when I typed this as I catch myself saying “hamburger” instead of “ground beef! Yes ground beef is the correct term. I’ll change the recipe to reflect the correct term! Thanks for the laugh!

      Reply
  8. Charlie

    Hello could you tell me can these be frozen as we have a family reunion coming up and these sound perfect……thanks

    Reply
    1. Janelle

      Charlie, Yes I believe they can. Make them up but don’t cook them. Place them on a cookie sheet and freeze for 30 minutes before transferring to a ziploc bag. When ready to use, pull them out and bake them according to package directions, just add extra time to their cooking. I’d start with an extra 5 minutes and increase as needed. The internal temperature should reach 160*F before eating though. If they start to get too dark then cover with foil.

      Reply
    1. Janelle

      Christine I’m so glad you gave these a try! I have also heard that adding a hard boiled egg to Empanadas is also “the thing.” Thank so much for the share! I hope you’ll try a few of our other recipes too!

      Reply
    1. Janelle

      Hi Bonnie! Yes you can! It will make a LARGE empanada, one that I would suggest sharing with someone, but to save time you bet you can just make one large one! Just follow the directions for baking the same! πŸ™‚

      Reply
    1. Janelle

      Hi Jacus! For this recipe I used store bought pie crust, however if you want to make your own pie crust (which isn’t at all hispanic/mexican/spanish – just american) then we have a recipe on here for butter pie crust – it’s my favorite and I highly recommend it!

      Reply

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