College football is right around the corner, and if you’re already planning your gameday snacks, might we suggest baked beef empanadas? Warm, flaky, and filled with bold flavor, these handheld pockets of joy are a Latin American favorite for a reason. Baking them instead of frying them makes for a lighter, healthier option – and leaves a lot less mess to clean up afterwards, which is always a win in our book.
Recipe for Baked Beef Empanadas
Ingredients:
For the Filling:
- 1 lb TBS ground beef (80/20 recommended)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup tomato paste
- 1/4 cup beef broth or water
- 1/4 cup chopped green olives (optional but highly recommended!)
- 1/4 cup chopped fresh parsley or cilantro
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 cup cold butter, cut into small cubes
- 1 tsp salt
- 1 egg
- 1/3 to 1/2 cup cold water
To Finish:
- 1 egg, beaten (for egg wash)
Directions:
1. Make the Dough
In a large bowl, whisk the flour and salt together. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Beat the egg and mix it with the flour and butter, then gradually add water until a soft dough forms. Knead briefly until smooth, wrap in plastic, and chill for 30 minutes.
2. Prepare the Filling
Heat the olive oil in a skillet over medium heat. Sauté the onions, garlic, and bell pepper until soft. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the cumin, paprika, oregano, salt, and pepper. Add the tomato paste and beef broth, stirring to combine. Let it simmer for about 5 minutes until thickened. Remove from the heat and stir in the olives and fresh herbs. Let the filling cool before assembling.
3. Assemble the Empanadas
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and cut it into 5- to 6-inch circles. Place 1-2 tablespoons of beef filling in the center of each. Fold the dough over to form a half-moon and crimp the edges with a fork or your fingers. Place the empanadas on a parchment-lined baking sheet and brush the tops with the egg wash.
4. Bake
Bake for 20–25 minutes, or until golden brown. Let the empanadas cool slightly before serving.
Tips & Variations
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce to the filling.
- Make Ahead: Freeze unbaked empanadas for up to 2 months. Bake straight from frozen – just add 5-7 extra minutes to the bake time.
- Serving Idea: Serve with chimichurri, sour cream, or a side of salsa for dipping.
Tackle Gameday with The Butcher Shop
Savory and satisfying, baked beef empanadas are one gameday snack that will disappear as fast as you can make them. They’re even more satisfying when you start with ground beef from The Butcher Shop. All our meats are 100% natural and locally sourced for a fresh taste your family will love. We also carry farm-fresh produce, fresh-caught seafood, and high-quality pantry essentials – all at prices that won’t break your budget. Stop by today or call ahead to pre-order your ingredients.