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Easy Beef Empanadas

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  • Prep 20 min
  • Total 40 min
  • Servings 16
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Deliciously beefy packages you can eat on the go
Created Feb 15, 2017
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Ingredients

  • canola or other vegetable oil, for cooking
  • 1 lb (500 g) lean ground beef
  • 1 small onion, chopped
  • 1 red, yellow or orange pepper, seeded and chopped
  • 2-3 garlic cloves, crushed
  • 2 teaspoons cumin
  • 2 teaspoons paprika (sweet or smoked)
  • 1/4 teaspoon salt
  • 1/3 cup (85 mL) salsa
  • Flour, for dusting
  • 2 tubes Pillsbury pizza crust
  • 1 egg, lightly beaten

Steps

  •  
    1
    Set a large skillet over medium-high heat. Add a drizzle of oil and cook the beef, onion and pepper, breaking up the meat with a spoon, until it’s no longer pink and the vegetables are soft.
  •  
    2
    Add the garlic, cumin, paprika, salt and cook until the mixture starts to brown and turn crisp; stir in the salsa, cook for another minute, then remove from the heat.
  •  
    3
    Unroll the pizza dough and pat into an even rectangle on a lightly floured surface. Cut in half lengthwise, and then crosswise in quarters, making 8 pieces. Place on a parchment-lined baking sheet.
  •  
    4
    Place a spoonful of filling on each piece of dough and fold in half, forming a square or rectangle, depending on the shape of the dough (and your preference). Press down on the edges with a fork to seal.
  •  
    5
    Brush the tops of each with a little beaten egg and poke each with a fork. Bake for 15-20 minutes, or until deep golden. Serve warm. Makes 16 empanadas - enough to serve 6-8 people, with leftovers for lunch the next day or to freeze for later. (Reheat in the oven or microwave.)
  •  
    6
    This filling can be made ahead of time and refrigerated or frozen until you’re ready for it.
  •  
    7
    Baked empanadas freeze well - or freeze them unbaked, and slide them into the oven straight from the freezer, adding an extra 5 minutes to the baking time. (Brush with egg when you’re ready to bake them.)
  •  
    8
    To make apple pie empanadas, sauté a large peeled, chopped apple in a tablespoon of butter until soft; toss with 1/4 cup brown sugar and a shake of cinnamon. Use this mixture to fill the empanadas and bake as directed.

Expert Tips

  • Tip 1
    This filling can be made ahead of time and refrigerated or frozen until you’re ready for it.
  • Tip 2
    Baked empanadas freeze well - or freeze them unbaked, and slide them into the oven straight from the freezer, adding an extra 5 minutes to the baking time. (Brush with egg when you’re ready to bake them.)
  • Tip 3
    To make apple pie empanadas, sauté a large peeled, chopped apple in a tablespoon of butter until soft; toss with 1/4 cup brown sugar and a shake of cinnamon. Use this mixture to fill the empanadas and bake as directed.
  • Tip 4
    Easy Beef Empanadas

Nutrition Information

No nutrition information available for this recipe
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