Baked Beef Empanadas
These beef empanadas are baked not fried and feature an easy-to-make ground beef filing.
- 1 tablespoon Olive Oil
- 1 Medium Onion (finely diced)
- 1 Carrot (finely diced)
- 1 Celery Rib (finely diced)
- 2-3 Garlic Cloves (minced)
- 1 pound Ground Sirloin
- 1 teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper (or to taste)
- 8 ounces Can Tomato Sauce
- 2 tablespoons Water (divided)
- 1 teaspoon Worcestershire Sauce
- 10 Empanada Discs (13 ounce package)
- 1 Egg (slightly beaten)
- Large baking sheet
- Parchment paper
- Pastry brush
- Fork
- Paring knife
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook for 5 minutes, stirring frequently.
- Add the garlic and cook 1 minute, stirring frequently.
- Raise the heat to medium-high, add the ground beef, salt, dried oregano, cumin and black pepper to the skillet. Stir to combine the ingredients well, breaking up any large pieces with a wooden spoon or a spatula as you go. Cook the beef for about 5 minutes until browned, stirring frequently.
- Add the tomato sauce, water and Worcestershire sauce to the skillet. Stir well to combine. Lower the heat to medium-low and cover. Keep the sauce at a simmer, if itâs boiling too vigorously, lower the heat a bit. Cook the ground beef for 12-15 minutes, or until most of the liquid has cooked out. We donât want it too saucy.
- Taste the beef filling and add salt to taste, if needed.
- Remove the skillet from the heat, uncover and allow the ground beef to cool. Give it a good stir every once in a while so that the steam escapes and it cools a bit faster.
- Prepare the egg wash by beating the egg and 1 tablespoon of water.
- Line the baking sheet with the parchment paper.
- Get the pastry brush, fork and paring knife ready.
- Preheat Oven to 350°F
- Working with one empanada disk at a time, add about 2 heaping tablespoon of the ground beef, just a little off center.
- Using a pastry brush, moisten around the edges of the dough with the egg.
- Fold the empanada round in half, press the edges together gently. Use a fork to seal the edges together.
- Use a paring knife or other sharp tip, make 2-3 small slits on the top of each empanada to vent. Set the empanada on the lined baking sheet and repeat with the rest of the ingredients.
- Brush the tops of the empanadas with the egg wash.
- Bake the empanadas for approximately 25-35 minutes, until theyâre a nice golden color.
Add the garlic and cook 1 minute, stirring frequently. Raise the heat to medium-high, add the ground beef, salt, dried oregano, cumin and black pepper to the skillet.
Stir to combine the elements well, breaking up any large pieces with a wooden spoon or a spatula as you go. Cook the beef for about 5 minutes until browned, stirring frequently.
Add the tomato sauce, water and Worcestershire sauce to the skillet. Keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit.
Cook the ground beef for 12-15 minutes, or until most of the liquid has cooked out. Taste the beef filling and add salt to taste, if needed. Remove the skillet from the heat, uncover and allow the ground beef to cool.
Give it a good stir every once in a while so that the steam escapes and it cools a bit faster. Prepare the egg wash by beating the egg and 1 tablespoon of water. Line the baking sheet with the parchment paper.
Get the pastry brush, fork and paring knife ready. Preheat Oven to 350°F Working with one empanada disk at a time, add about 2 heaping tablespoon of the ground beef, just a little off center. Using a pastry brush, moisten around the edges of the dough with the egg.
Fold the empanada round in half, press the edges together gently. Use a paring knife or other sharp tip, make 2-3 small slits on the top of each empanada to vent.
Set the empanada on the lined baking sheet and repeat with the rest of the elements. Brush the tops of the empanadas with the egg wash.
Bake the empanadas for roughly 25-35 minutes, until they’re a nice golden color.
