Beef Empanadas (Oven-Baked) — Juicy Filling, Crisp Crust, Picnic-Ready
Empanadas are hand pies filled with a savory mixture, sealed into a half-moon, then baked until golden and crisp. This version uses a deeply reduced beef-and-tomato filling that stays juicy without leaking, making it ideal for weeknight dinners, meal prep, and packed lunches.
Ingrédients
- 2 lb extra-lean ground beef
- 2 medium red onions thinly sliced
- 2 tbsp neutral oil
- 2 cups diced tomatoes drained if watery
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 1/2 tsp fine salt plus more to taste
- 1/2 tsp black pepper
- 2 cloves garlic minced or grated
- 2 tbsp beef stock optional
- 1 tsp vinegar or lemon juice optional
- 18 –20 empanada dough discs
- Water for sealing
- 1 egg + 1 tbsp water for egg wash
Instructions
- Cook onions with oil and a pinch of salt over medium heat until soft, 8–10 minutes (no browning).
- Add beef, break up, and cook until browned. Season with salt and pepper.
- Stir in paprika and cumin; cook 30–60 seconds. Add garlic; cook 20–30 seconds.
- Add diced tomatoes and simmer uncovered 15–25 minutes until thick and nearly dry. Add stock if too dry; add vinegar/lemon if needed. Cool, then chill until cold.
- Preheat oven to 375°F. Line baking sheets with parchment.
- Fill each disc with 2–3 tbsp cold filling. Lightly wet edges with water, fold, seal, and crimp.
- Brush with egg wash. Bake 22–28 minutes until golden, rotating halfway. Rest 5 minutes and serve.
Vidéo
Notes
Substitutions
Beef options
- Regular ground beef (80/20): Skip the extra stock and reduce added oil to 1 tbsp.
- Ground turkey: Add 1 extra tbsp oil and consider 1 tsp smoked paprika for depth.
- Leftover shredded beef: Chop it fine and simmer with onions and tomatoes briefly so it binds.
Tomatoes
- If using very juicy canned tomatoes, drain a little first.
- If you prefer less tomato, reduce to 1 1/2 cups and add 2–3 tbsp stock for balance.
Spices
- Replace cumin with coriander for a lighter profile.
- Add chili flakes or a pinch of cayenne if you like heat.
Dough
- Store-bought empanada discs are the most consistent.
- Puff pastry makes a delicious result but changes the style (more like a French hand pie).
FAQ
Why does the filling need to be almost dry?
A wet filling releases steam and liquid as it bakes, which can pop the seal and make the crust soggy. A thick, reduced filling stays inside and still tastes juicy.Can I make these ahead?
Yes. You can prep the filling up to 3 days ahead and keep it refrigerated. You can also assemble the empanadas and refrigerate them (covered) up to 24 hours before baking.Can I freeze empanadas?
Yes. Freeze them unbaked on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F, adding 6–10 minutes.How do I prevent leaks?
- Chill the filling.
- Don’t overfill.
- Seal firmly and crimp.
- Avoid excess moisture on the edge—just a light brush of water.