Best 3 Ground Beef Empanadas Recipes

Ground beef empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They consist of a savory filling wrapped in a flaky crust and baked or fried until golden brown. While the traditional filling is made with ground beef, there are many variations that include different meats, vegetables, and cheeses. This article will provide you with a comprehensive guide to creating the perfect ground beef empanadas, from selecting the best ingredients to mastering the art of folding and sealing them. With detailed instructions and tips, you'll be able to impress your friends and family with this classic Latin American delicacy.

Here are our top 3 tried and tested recipes!

GROUND BEEF EMPANADAS (PICADILLO)

Ground Beef Empanadas (Picadillo) image

Provided by Marcela Valladolid

Categories main-dish

Time 1h30m

Yield 8 empanadas

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
8 ounces ground beef chuck
1/2 teaspoon salt
Pinch freshly ground black pepper
1/2 cup drained green pitted olives, chopped
1/2 cup raisins
1 carrot, peeled and finely chopped
1/2 white onion, finely chopped
1 cup canned tomato puree or sauce
Nonstick cooking spray, for greasing
One 1-pound package frozen puff pastry
All-purpose flour, for dusting
2 large eggs, beaten with 1 tablespoon water

Steps:

Preheat the oven to 350 degrees F.
Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

GROUND BEEF EMPANADAS

Ground Beef Empanadas image

These ground beef empanadas are always a hit at potlucks and picnics, even when lukewarm. Many of the specialty ingredients (sofrito, adobo, sazon, frozen empanada discs) can be bought in regular grocery stores, or you can make the sofrito or empanada dough yourself.

Provided by Praha3

Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes

Time 1h

Yield 20

Number Of Ingredients 13

Ingredients

vegetable oil for frying
2 tablespoons olive oil
½ sweet onion, finely chopped
5 cloves garlic, minced
3 tablespoons sofrito
1 pound ground beef
1 (1.41 ounce) package sazon seasoning with achiote
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
¼ teaspoon ground cumin
8 Spanish olives without pimento, chopped
½ teaspoon adobo seasoning, or more to taste
20 frozen empanada discs, thawed

Steps:

Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Heat olive oil in a pan over medium-high heat. Saute onion, garlic, and sofrito in the hot oil for about 2 minutes. Add ground beef, sazon, Italian seasoning, black pepper, and cumin; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add olives and sprinkle with adobo to taste. Remove from heat.
Place empanada discs on a flat surface that has been lightly dusted with flour. Roll the sides of the discs out slightly. Place 1 1/2 tablespoons of the meat filling into the center of each disc. Wet the edges of the discs with water and fold each into a half-moon shape. Pinch the sides of the empanadas closed using a fork.
Deep-fry empanadas in the hot oil until golden brown, working in batches if needed, about 4 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 21.1 g, Cholesterol 14.2 mg, Fat 11.7 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 563.5 mg, Sugar 0.1 g

WEEKNIGHT GROUND BEEF EMPANADAS

Weeknight Ground Beef Empanadas image

Perfect because you can freeze these, and bake them later! My Mom made these for me as a kid, but I've thrown a few of my own ingredients into the mix and made them spicier, and moister! As this recipe calls for 12 serrano peppers, you can use less or add more for your tastes. Also, just take out the seeds if you want less heat. This is easy, quick, and very filling. Serve with Mexican rice and refried beans. Put salsa and sour cream on the side for dipping. I make these for a meal, but you can make these a little smaller for an appetizer! This makes 35-55 empanadas depending on size.

Provided by MelvinsWifey

Categories Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

12 serrano peppers, diced
1 lime, juice of
1 (10 ounce) can rotel
1/4 teaspoon salt
1 lb ground beef
1 tablespoon olive oil
3/4 cup onion, diced
3/4 cup red bell pepper, diced
3 garlic cloves, minced
2 tablespoons cider vinegar
2 tablespoons chili powder
2 teaspoons seasoning salt
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup cilantro, chopped
2 (15 ounce) packages pie crusts (refrigerated Pillsbury, by the dinner and crescent rolls, and you may have some left over.)

Steps:

In food processor, add diced peppers, juice of lime, entire can of Rotel, and salt. Mix until all green serrano peppers are small, with no large chunks. Set aside.
In large skillet, brown ground beef until done. Drain and set aside.
In same skillet, add olive oil and heat over medium heat. Add onions, red bell pepper, and garlic cloves. Sauté 3 minutes.
Add chili powder, seasoning salt, cumin, and black pepper. Sauté 1 minute. Add cider vinegar and cook 3 minutes.
Add cooked ground beef, puree from food processor, and bring to a boil.
Turn down to a simmer, and add cilantro. Simmer 5-10 until desired consistency.
When ready to cook, preheat oven to 400 degrees. Line a baking sheet with foil.
Roll out refrigerated dough and make a bit thinner with rolling pin. Use a round cookie cutter, or a drinking glass, and cut out round pieces. Re-roll scraps and cut out more circles until gone.
Place 1 to 1 1/2 tablespoons meat mix in the middle of each circle and fold in half. Seal edges with fingers. Crimp the edges with a fork.
Place on foiled baking sheet and cook at 400°F for 25 minutes or until golden brown.
Serve with salsa and sour cream for dipping.

Tips:

When choosing ground beef for your empanadas, opt for a leaner cut to reduce the amount of grease in the filling.
Make sure to cook the ground beef until it is browned and fully cooked through to ensure food safety.
Use a variety of seasonings and spices to flavor the ground beef filling, such as chili powder, cumin, oregano, and garlic powder.
For a more flavorful filling, sauté some onions and peppers along with the ground beef.
Feel free to experiment with different fillings for your empanadas, such as shredded chicken, cheese, or vegetables.
To ensure that the empanadas seal properly, moisten the edges of the dough with water before folding them over.
If you don't have time to make your own empanada dough, you can use store-bought pie dough or puff pastry.
Empanadas can be baked or fried. If you are frying them, make sure to use a deep fryer or a large saucepan with enough oil to cover the empanadas.

Conclusion:

Ground beef empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a few simple ingredients and a little bit of time, you can create delicious empanadas that will be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give ground beef empanadas a try!