Beef Empanadas Recipe

empandasEmpanadas are one of the most versatile foods imaginable.  They can be filled with sweet or savory flavors and the crispy, flaky crust is to-die-for.  I decided to make some that had a ground beef mixture along with a few other items I had in the fridge.  I wasn’t sure how the kids would react but I hit a home run.  They asked for them in their lunches the next day and kept coming back and eating more.  That’s a home run if I’ve ever seen one!  They are actually really easy to make and you can even freeze them for a quick snack later on! I think it’s time I start playing around with them  a little more often and try some different types of fillings.  :)



  • 1.5 lb ground beef
  • 1 clove minced garlic
  • 1 tsp Adobo
  • 1 tsp ground cumin
  • 1 Tbs dried minced onion
  • 1 80z can tomato sauce
  • 1/2 cup fresh chopped cilantro
  • 1/2 cup chopped sweet peppers


  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 1 stick cold butter, cut into small pieces
  • 1 cup cold water
  • 1 egg white



  1. Cook ground beef in a skillet until no longer pink.  Drain, if necessary.  Set aside. 
  2. To make the dough, combine flour, baking powder and salt in a large bowl.
  3. Add in butter, mixing and crumbling with hands until mixed in with flour.
  4. Add water slowly, mixing just until dough is formed.  You may need less water or a little more (I normally always use more based on the dry environment I live in).
  5. Roll out dough until thin.  I use a large round cookie cutter to cut large circles then roll out each circle a little larger to create an 8 inch circle.
  6. Fill each circle with 1-2 Tablespoons of the meat mixture.  Fold over to create a half-circle and seal edges by pressing down with a fork.  Place on a greased cookie sheet.
  7. Brush with egg white, trying to stay away from the pressed edges.
  8. Bake at 400 degrees until light, golden brown.  About 30-40 minutes.

empanada1  empanada2  empanada3



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