Easy Beef Empanadas

Crisp, flaky pastry wrapped around warm seasoned beef and melted cheese is hard to beat. Easy Beef Empanadas give you that savory handheld comfort without making dough from scratch.

These use premade pie crust filled with ground beef, onion, bell pepper, cumin, garlic, chili powder, and Mexican blended cheese. The egg wash gives the tops that deep golden finish you want from a baked empanada. Num’s the Word

The original recipe takes 15 minutes to prep and 15 minutes to cook, for a total of 30 minutes, so it works especially well when dinner needs to happen quickly. Num’s the Word If speedy dinners are useful at your house, Crispy Chipotle Chicken Taquitos are another crisp, cheesy option.

These are filling enough for dinner but easy to serve as an appetizer with salsa or guacamole. For another cozy beef dinner, Cheesy Beef Lasagna Without Ricotta keeps things just as comforting.

I use a cereal bowl to cut the pastry circles because that size leaves enough room for the beef filling without making the edges awkward to crimp.

Serve the empanadas hot from the oven with salsa, guacamole, salad, or rice. They also freeze well before baking, which makes an extra batch worth the few additional minutes of assembly. Num’s the Word

Why You’ll Love This Easy Beef Empanadas

• Quick dinner: The full recipe takes about 30 minutes from prep to serving. Num’s the Word
• Flaky shortcut: Premade pie crust saves time while baking into crisp, golden pastry.
• Savory filling: Ground beef, peppers, onion, garlic, cumin, and chili powder give every bite plenty of flavor.
• Cheesy center: Mexican blended cheese melts into the warm beef mixture as the empanadas bake.
• Freezer friendly: Assemble them uncooked and freeze for a future meal. Num’s the Word

Ingredients You’ll Need

The ingredient list stays simple, with premade pastry doing most of the shortcut work.

• Premade pie crust: 1 package with 2 rolls provides enough dough for about 8 empanadas. Num’s the Word
• Lean ground beef: 1 pound forms the hearty filling, with excess fat drained after cooking. Num’s the Word
• Yellow onion: 1/4 cup diced cooks with the beef for sweetness and savory flavor. Num’s the Word
• Bell pepper: 1/2 medium pepper, diced, adds color and a tender vegetable bite. Num’s the Word
• Cumin: 1 teaspoon gives the beef filling warm, earthy flavor. Num’s the Word
• Minced garlic: 1 teaspoon seasons the beef after it has browned. Num’s the Word
• Salt: 1/4 teaspoon seasons the filling without overpowering the cheese. Num’s the Word
• Pepper: 1/4 teaspoon adds mild warmth to the meat mixture. Num’s the Word
• Chili powder: 1 teaspoon brings gentle spice and deeper savory flavor. Num’s the Word
• Mexican blended cheese: 1 cup melts over the beef inside each pastry pocket. Num’s the Word
• Egg: 1 egg is beaten and brushed over the pastry for a glossy golden top. Num’s the Word

Step by Step Instructions

1. Heat the oven: Set the oven to 350°F. Prepare a baking sheet with parchment paper, a baking mat, foil, or a light coating of oil. Num’s the Word
2. Cook the filling: Add the ground beef, diced onion, and bell pepper to a large skillet. Cook until the beef is completely cooked, the onion looks translucent, and the pepper is tender, then drain any excess fat. Num’s the Word
3. Season the beef: Stir in the cumin, garlic, salt, pepper, and chili powder. Cook for another 2 minutes, then remove the skillet from the hot burner. Num’s the Word
4. Cut the pastry: Roll out both pie crusts and use a cereal sized bowl to cut circles. You should get about 3 circles from each crust at first, then gather and roll the scraps again until you have about 8 circles total. Num’s the Word
5. Fill and seal: Place each pastry circle on the prepared baking sheet and spoon 2 to 3 tablespoons of beef filling into the center. Add 1 tablespoon cheese, fold the pastry in half, and press the edge firmly with a fork to seal. Num’s the Word
6. Brush and bake: Beat the egg and brush it over the tops of the empanadas. Bake for 12 to 15 minutes, until the pastry is puffed and golden, then serve warm with salsa, salad, or guacamole. Num’s the Word

Recipe Tips

• Drain the beef: Excess grease can make the pastry around the filling feel heavy instead of crisp.
• Leave some space: Keep the filling away from the outer edge so you can press the pastry together securely.
• Avoid overfilling: More filling sounds tempting, but an overloaded empanada is much more likely to split open in the oven.
• Crimp firmly: Press all the way around the curved edge with a fork so melted cheese stays inside as the pastry bakes.

Variations and Customization Ideas

• Cheese change: Try cheddar, Monterey Jack, or pepper Jack in place of the Mexican blend.
• Extra spice: Add a little more chili powder if you prefer a warmer filling.
• Pepper choice: Red, yellow, orange, or green bell pepper all work, so use whichever you have.
• Protein swap: Ground turkey can replace the beef when you want a lighter variation.
• Budget stretch: Add a little extra diced onion and bell pepper to make the meat filling go further.

Serving Suggestions

• Salsa dipping: Spoon your favorite red or green salsa into small bowls for an easy dip.
• Guacamole side: Cool, creamy guacamole balances the warm beef and flaky pastry.
• Fresh salad: A crisp green salad keeps the meal from feeling too heavy.
• Rice plate: Add Mexican style rice and beans when you want a fuller dinner.
• Quick spread: Serve the empanadas beside Easy Pasta al Pomodoro when you’re putting together a larger casual table with several comforting dishes.

How to Store and Reheat

Keep baked empanadas in a covered container in the refrigerator and use them within 3 to 4 days. Refrigerate cooked leftovers within 2 hours rather than leaving them sitting at room temperature. Ask USDA

For the freezer, the source recipe recommends freezing the assembled empanadas before baking. Freeze them first on a baking sheet, then transfer them to a freezer safe container once firm; they can be kept frozen for up to 3 months and should be thawed before baking. Num’s the Word

Reheat baked empanadas in the oven so the pastry has a chance to crisp again. For food safety, leftovers should be reheated until they reach 165°F throughout. Ask USDA

Recipe FAQ’s

Can I make beef empanadas ahead of time?

Yes. Assemble the empanadas without baking them, freeze them on a baking sheet until solid, then transfer them to a freezer safe container for up to 3 months. The source recipe recommends thawing them before baking. Num’s the Word

Can I use premade pie crust for empanadas?

Yes. This recipe specifically uses premade pie crust as a quick alternative to traditional empanada dough, giving the finished pastries a particularly flaky texture. Num’s the Word

How do I keep beef empanadas from opening while baking?

Avoid adding too much filling, leave the pastry edge clear, and press the curved edge firmly with a fork. A secure crimp helps keep the beef and melted cheese tucked inside as the crust expands.

Easy Beef Empanadas pack seasoned beef, tender peppers, onion, melted cheese, and flaky pastry into a dinner that takes about 30 minutes. They’re practical enough for busy nights and easy to serve with dips or a simple side.

Browse DINNER when you need more comforting meal ideas, and feel free to adjust the cheese or heat level to suit your table.

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