Description
Delicious beef-filled pastries that are crispy on the outside and savory inside.
Ingredients
Scale
- 2 packages refrigerated pie crusts (4 crusts total)
- 1 lb lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
- ½ cup beef broth
- ¼ cup tomato paste
- ½ cup shredded cheddar cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400 °F. Line a baking sheet with parchment paper.
- In a skillet, cook ground beef over medium heat until no longer pink. Drain excess fat.
- Add onion and garlic. Cook for 5 minutes until softened.
- Stir in bell pepper, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook 2–3 minutes.
- Add beef broth and tomato paste. Simmer 5–7 minutes until thickened. Let cool slightly.
- On a floured surface, unroll pie crusts and cut out 4-inch rounds.
- Place 2 Tbsp of beef filling in center of each round. Top with cheddar cheese.
- Fold dough into half-moons and seal edges with a fork.
- Place on baking sheet and brush tops with egg wash.
- Bake 15–20 minutes until golden. Cool slightly before serving.
Notes
- Use homemade pie crust for added flavor.
- Add extras like olives, raisins, or jalapeños to the filling.
- Use different cheeses like Monterey Jack or queso fresco.
- Freeze before baking and cook directly from frozen with extra time.
- Serve with salsa, sour cream, or guacamole.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg