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Baked Empanadas with Beef Filling


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Baked Empanadas with Beef Filling


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Baked Empanadas with Beef Filling


  • Prep Time : 20 min
  • Cook Time : 45 min
  • Ready Time : 1 hour, 5 min


32 empanadas s


  • 4 cups All-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt (optional)*
  • 1 cup canola oil
  • 1 cup warm water or soymilk
  • Filling: 3 Tbsp canola oil
  • 1 onion, chopped
  • 2 Clove garlic, minced
  • 1 lb lean ground beef
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tbsp tomato paste
  • 1/4 cup currants
  • 1/4 cup chopped black olives
  • 1 cup beef broth
  • 2 hard boiled eggs, chopped
  • 2 small cooked potatoes, diced into 1 inch cubes



1 Place flour, baking powder and salt in food processor; process for 5 seconds. With machine running, add canola oil and then warm water through feed tube; process until dough almost gathers into ball. (Add additional water if necessary).
2 Transfer to floured surface; knead for few seconds. Cover with plastic wrap; let stand for 30 minutes.Form dough into 9 inch log; cut into 12 portions about 3/4-inch each. On lightly floured surface, roll portion with rolling pin to 1/4-inch thick.
3 Cut dough into 4-inch dough circle using wide mouth glass, jar or can. ( You may get 4 extra circles by rolling out leftover dough).Unbaked empanada discs may be frozen. Stack discs between wax paper and place in resealable, freezer plastic bag. Thaw to use.
4 In sauce pan over medium-high heat, add canola oil. Saute onions and garlic until softened. Add ground beef and brown until completely cooked through. Combine pepper, salt, cumin, oregano, tomato paste, currants and black olives with beef mixture.
5 Add beef broth. Simmer mixture, uncovered, on medium heat for 20-25 minutes until liquid is almost evaporated.
6 Add potatoes and fold in eggs. Adjust seasonings.To fill empanadas, lightly brush edge of half circle with egg white mixture of 1 egg white and 1 Tbsp (15 mL) water. Place about 1 heaping tablespoon of beef filling in center.
7 Fold half of circle over to form half-moon and press edges together firmly. Gently press fork into dough to form ridges if desired. Place on lightly greased baking sheet.
8 Brush tops with egg white mixture. Pierce tops once with fork. Bake at 350 F (180C) for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minute before serving.




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5 Responses to Baked Empanadas with Beef Filling

  1. avatar says: Fruma

    As an experienced cook, I am going to “wing it” at home but overlooking the typos, its hard to do new recipes when ingredients are missing. Potatoes and eggs?? For the record, my version will accommodate our household by substituting spelt flour and sweet potatoes.

  2. avatar says: rabjeff

    Seriously, do you read the recipes before you post them? This is missing a whole lot of ingredients.

  3. Thanks for your comments, I apologize for the typos and missing ingredients. I have corrected it and I hope you will try it and come back with a new review.

  4. This definitely needed more water.. I was having a hard time spreading dough and it was breaking, my husband actually recommended more water and it worked!! and I didn’t add beef broth so I used 1/2 water and added extra seasonings.. lets see how it turns out :) thanks

  5. I’m not experienced preparing Mexican cuisine so this was something of a trial for me (which probably reflects more on me than the recipe lol). The filling was rich and moist, the crust light and flakey – but it just wasn’t a big hit with my family.

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