Weeknight Ground Beef Empanadas
Quick, hearty, and packed with bold flavors, these Weeknight Ground Beef Empanadas are the perfect solution for busy evenings or casual gatherings. Featuring a savory filling of seasoned ground beef, aromatic onions, garlic, and a touch of tomato paste for richness, these empanadas are encased in crispy, golden-brown empanada dough baked to perfection. With the warming spices of paprika, cumin, and chili powder, every bite delivers a comforting kick of flavor. Ready in just under an hour, this recipe is as simple as it is satisfying, using convenient frozen dough discs for minimal prep. Serve these crowd-pleasing hand pies with a sprinkle of fresh parsley and your favorite dipping sauce for an irresistible meal or snack!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 10 frozen empanada dough discs, thawed
- 1 egg, beaten (for egg wash)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
In a large skillet, heat olive oil over medium heat. Add the finely diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the tomato paste, beef broth, paprika, cumin, chili powder, salt, and pepper. Mix well and simmer for 5 minutes until the mixture thickens slightly. Remove from heat and let the filling cool for 10 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lay out the thawed empanada dough discs on a clean surface. Spoon about 2 tablespoons of the beef filling into the center of each disc.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp them with a fork to seal.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to ensure a golden-brown crust.
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden and crispy.
Let the empanadas cool slightly before serving. Garnish with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.8 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 261 mg | 20% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2105 mg | 45% | |
*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.
