This baked empanadas recipe is stuffed with a flavorful filling of seasoned beef, green olives, and tomatoes, all wrapped in golden-brown pastry. Whether you're looking for an easy recipe for dinner or a fun appetizer to share, this baked beef empanada recipe is here to impress!
Why You'll Love It
Empanadas are the ultimate comfort food, and this easy beef empanadas recipe proves it!
The combination of savory meat, juicy tomatoes, and briny green olives creates a flavorful filling that’s wrapped in a flaky pastry dough, turning every bite into a delightful experience.
Empanadas can come in many different forms but this is my favorite way to make them.
Also, for transparency, I am white and since empanadas are a beloved dish from Latin American countries, often found throughout South America and beyond, I recommend you check out My Latina Table for Authentic mexican-style empanadas or A Sassy Spoon for her Cuban Empanadas and more great recipes.
These delicious stuffed pastries are made by wrapping a tasty filling—such as seasoned meat, cheese, or vegetables—in a flaky dough (that's almost like a cross between pie crust (or pie dough) and puff pastry.
To me, this recipe is all about convenience. Using pre-made frozen empanada dough makes these empanadas both quick and simple, perfect for busy weeknights when you don’t have time to make your own dough.
You can easily customize the filling by adding black beans, shredded cheddar cheese, or even some diced chipotle peppers for a smoky kick. Once filled, the dough is then folded over into a half-moon shape, creating a handheld pocket of flavor that's either baked or fried to perfection.
These savory empanadas bake up with a golden-brown crust that’s crisp on the outside and tender on the inside.
And thanks to a little egg wash on top, they’ll come out of the oven with a gorgeous sheen that looks as good as it tastes.
Serve them with a my cilantro garlic sauce or hot salsa recipe for dipping, and you've got a main dish or appetizer that’s sure to be a crowd-pleaser.
Ingredients & Substitutions
- Ground beef: Delicious ground beef is the star of the empanada filling. You can substitute it with ground turkey or pork for a twist.
- Taco seasoning, mild: Adds that classic Mexican-style empanada flavor. Feel free to make your own blend with chili powder, cumin, and paprika.
- Diced tomatoes with green chiles: These add a juicy, slightly spicy kick to the beef filling. Substitute with tomato paste or tomato sauce if needed.
- Green olives with pimento: Spanish olives bring a salty, tangy bite. Swap with black olives or omit if you prefer a milder taste.
- Frozen empanada dough: Look for these frozen empanada disks in the freezer section at your local grocery store. They are amazing and I always use them but if you're more into homemade dough, I get that, too! If so, you should definitely make your own homemade empanada dough for a more authentic empanada experience by using this easy homemade empanada dough recipe. You will need a food processor or stand mixer and round cookie cutters.
- Egg white, whisked: Used as an egg wash to seal the edges and brush on top for a golden-brown crust. An egg yolk could also work for a richer color. You could also brush with olive oil if you don't have any eggs.
- Optional Additions: Mozzarella cheese, chopped up hard-boiled eggs, red pepper flakes, . This recipe also works for a sweet filling if you're more into sweet empanadas I love whipping cream cheese with brown sugar cane, and then adding a slice of guava paste to the stuffed pastry dough.
How to Make It
DEFROST DOUGH: Place frozen empanada dough in the refrigerator overnight until it reaches room temperature.
PREHEAT OVEN: Before you begin cooking, go ahead and preheat your oven to 375F degrees.
COOK GROUND BEEF: Add ground beef to a cast iron skillet over medium heat. Break it up with a wooden spoon as it cooks.
SEASON THE MEAT: Once the beef is browned, drain any excess fat if necessary. Stir in taco seasoning and diced tomatoes with green chiles. Let simmer for a few minutes, then stir in green olives and season with salt and black pepper to taste. If you're adding cheese or any other ingredients to this delicious filling, do so at this step.
ASSEMBLE EMPANADAS: On a lightly floured work surface, roll out each empanada disk slightly. You could also do this on parchment paper for easier cleanup. Add 1-2 tablespoons of the meat mixture to the center of the empanada discs. Brush the edges with egg wash, fold into a half-moon shape, and crimp the edges with a fork to keep the filling ingredients from bubbling out.
BAKE: Place unbaked empanadas on a parchment-lined baking sheet. Brush the tops of the empanadas with egg wash. Bake in a preheated oven at 375°F for 20-25 minutes. Since bake time may vary, it's best to just watch the crust - these baked empanadas will be ready when the crust is golden brown and the interior is 165F degrees.
SERVE: Let the empanadas cool slightly, then serve with sour cream, salsa, or your favorite dipping sauce.
SAVE: You can place any leftovers from these homemade empanadas in an airtight container or in plastic wrap for up to 4 days or so.
What to Serve with Baked Empanadas
Here are some of my favorite easy recipes to serve with these simple baked empanadas.
- Simple and Easy One Pot Black Beans and Rice Recipe
- Easy Hot Salsa Recipe (The Best Fresh Homemade Spicy Salsa)
- Garlic Cilantro Sauce
- Elote in a Cup Recipe (Esquites - Mexican Street Corn Salad)
- Easy Brown Beans Recipe (The Best Pinto Beans)
- Baja Chipotle Sauce
Recipe
Baked Empanadas Recipe (Easy & Delicious Beef)
Equipment
Ingredients
- 1 lb Ground Beef
- 1 1.31 oz package Taco Seasoning mild
- 1 10 oz can Diced Tomatoes with Green Chiles
- ¼ cup Green Olives with Pimento chopped
- 1 11.6 oz package Frozen Empanada Dough it will say "for baking"
- 1 Egg White whisked in a small bowl
Instructions
- Defrost empanada dough in the refrigerator.
- Preheat oven to 375°F.
- Add ground beef to a large cast iron skillet over medium heat and break it up with a wooden spoon or meat chopper
- Once mostly cooked, drain fat if needed. Add taco seasoning and diced tomatoes, stirring to coat.
- Finish cooking and stir in green olives and season with salt and pepper. Set aside.
- On a lightly floured surface, roll out each empanada disk slightly.
- Place 1-2 tablespoons of the filling in the center of each disk. Brush edges with egg wash, fold into a half-moon shape, and crimp edges with a fork.
- Place empanadas on a parchment-lined baking sheet and brush with egg wash.
- Bake for 20-25 minutes, or until golden brown.
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