Spiced Beef Empanadas with Lime Sour Cream
Take your taste buds on a flavor-packed adventure with these spiced beef empanadas with lime sour cream—a perfect blend of savory and zesty goodness! These golden, flaky empanadas are filled with a perfectly seasoned mix of ground beef, sautéed onions, red bell pepper, garlic, green olives, and fresh cilantro, enhanced by smoky paprika, cumin, and chili powder. Baked to crispy perfection, they pair beautifully with a creamy, tangy lime sour cream dipping sauce that adds a refreshing citrus twist. Whether you’re hosting a party, preparing a family meal, or meal-prepping snacks, these handheld delights are a crowd-pleasing option that’s easy to make and bursting with bold, comforting flavors.
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Recipe Information
Ingredients
- 500 g ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 tbsp tomato paste
- 60 ml beef stock
- 50 g green olives, chopped
- 2 tbsp fresh cilantro, chopped
- 12 pieces store-bought empanada dough discs
- 1 large egg, beaten
- 120 ml sour cream
- 1 tbsp lime juice
- 1 tsp lime zest
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
Mix in the tomato paste and beef stock. Let the mixture simmer for 5 minutes or until slightly thickened.
Stir in the chopped green olives, fresh cilantro, 1 tsp of salt, and 1/4 tsp of black pepper. Remove the skillet from heat and let the beef mixture cool slightly.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Place an empanada dough disc on a clean work surface. Add 2 tablespoons of the beef filling to the center of the disc.
Fold the disc in half to form a half-moon shape. Press the edges together and crimp with a fork to seal.
Repeat with the remaining dough discs and filling, placing the empanadas on the prepared baking sheet.
Brush the tops of the empanadas with the beaten egg for a golden finish.
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown and crisp.
While the empanadas bake, prepare the lime sour cream. In a small bowl, mix the sour cream, lime juice, lime zest, and the remaining 0.5 tsp of salt and 0.25 tsp of black pepper.
Serve the warm empanadas with the lime sour cream on the side for dipping. Enjoy!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 171 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.
