Baked Beef Empanadas

Name: Baked Beef Empanadas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 Eggs; 2 tbsp Olive Oil; 1 Onion; 16 oz Ground Beef; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Salt; 2 oz Olives; 1 oz Fresh Parsley; 1 clove Garlic; 2 tbsp Vinegar; ½ tsp Oregano; 8½ oz Puff Pastry

By Eatpace

Flaky baked empanadas hold seasoned ground beef, olives and hard-boiled egg, with a parsley chimichurri for dipping. Store-bought puff pastry keeps the dough work short.

Total: 50 min; 20 prep · 30 cook
Serves: 4; Scale it below
Calories: 735; kcal per serving
Protein: 31g; per serving

Plan this dinner Jump to recipe

Golden triangular beef empanadas served with a bowl of parsley chimichurri.

50 min

Method

7 steps Oven 400°F 20 min prep · 30 min cook

Prep

Step 1. Heat the oven to 400°F (200°C) and line two sheet pans with parchment. Cover two of the Eggs with water in a small saucepan, bring to a boil, then simmer until hard-boiled, about 10 minutes. Drain and cool under cold water.
Step 2. Meanwhile, heat a third of the Olive Oil in a large skillet over medium-high heat. Add Onion and Ground Beef; break up the beef and cook until browned with no pink inside, about 8 minutes.
Step 3. Stir in Cumin, Paprika and three-quarters of the Salt. Cook until fragrant and any liquid evaporates, about 1 minute. Remove from the heat and stir in Olives. Peel and chop the boiled eggs, then fold them in.
Step 4. Mix Fresh Parsley, Garlic, Vinegar, Oregano, the rest of the Olive Oil and the rest of the Salt in a small bowl. Set the chimichurri aside.

Cook

Step 5. Divide the filling among the Puff Pastry squares, leaving the edges clear. Fold each square diagonally over the filling and press the edges firmly with a fork. Arrange on the sheet pans.
Step 6. Beat the remaining Eggs and brush over the pastry. Bake, switching the pans halfway through, until puffed and deep golden on top and underneath, about 20 minutes.

Finish & serve

Step 7. Serve the empanadas hot with the chimichurri for dipping.

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Tips

Good to know

Let the filling cool slightly before assembling so it does not soften the pastry.

Swap it

Use pitted black olives if green olives are unavailable.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat until the filling reaches 165°F; cook ground beef to 160°F initially.

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