Quick and Easy Empanadas
These Quick and Easy Empanadas are the ultimate solution for a flavorful snack or on-the-go meal that’s ready in a flash! Perfect for busy weeknights, this recipe combines the convenience of store-bought refrigerated pie dough with a hearty, spiced filling of ground beef (or turkey), sautéed onions, garlic, and a touch of tomato paste for a rich depth of flavor. With just 15 minutes of prep time, these golden-brown delights are baked to perfection in under 20 minutes, making them a fast and satisfying treat. Customize your empanadas with a sprinkle of melted cheddar for a cheesy twist, or keep it classic—either way, they’re easy to make and impossible to resist. Serve them warm for a comforting appetizer, party platter, or quick lunch that’s sure to impress!
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Recipe Information
Ingredients
- 2 sheets store-bought refrigerated pie dough
- 0.5 pound ground beef (or ground turkey)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons water
- 0.5 cup shredded cheddar cheese (optional)
- 1 egg, beaten
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
Add the ground beef (or turkey) to the skillet, breaking it into small pieces. Cook until browned, about 5 minutes.
Stir in the paprika, cumin, salt, and black pepper. Add the tomato paste and water, mixing until well combined and slightly thickened. Remove from heat and let the mixture cool for a few minutes.
Unroll the refrigerated pie dough onto a lightly floured surface. Use a 4-inch round cutter (or the rim of a glass) to cut circles out of the dough.
Place a small spoonful of the meat mixture onto one half of each dough circle, leaving space around the edges. Add a small pinch of shredded cheddar cheese if desired.
Fold the dough circles in half over the filling to create a half-moon shape. Press the edges together firmly, then crimp them with a fork to seal.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
Allow the empanadas to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
