Baked Beef Empanadas

 

E is for Empanadas

Baked Beef Empanadas are simple, oven-baked hand pies filled with lightly spiced ground beef. These easy empanadas can be made ahead or frozen for stress-free meals, perfect for snacks, lunch, or family dinners.

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The empanadas come out of the oven golden and crisp on the outside. Serve them warm with salsa or sour cream. You can assemble them ahead of time or freeze unbaked for later, making them convenient for busy days or entertaining.

What You'll Need

• Empanada wrappers
• Ground beef
• Dried onion
• Garlic powder
• Smoked paprika
• Dried oregano
• Brown sugar
• Beef broth
• Egg plus a little water

How to Make Them

1. Preheat oven to 400°F. Line a baking sheet with parchment.

2. Cook dried onion and ground beef in a skillet until the beef is no longer pink. Drain any excess fat.

3. Stir in garlic powder, cumin, smoked paprika, oregano, brown sugar, and beef broth. Cook until mostly evaporated. Let the filling cool completely.

4. Place a spoonful of filling on each empanada wrapper. Brush some of the beaten egg on the edges to help them stick.  Fold and crimp with a fork, then put a few holes in top to vent steam. 

5. Brush the tops with the remaining egg. Bake 15–20 minutes until golden.

Make-Ahead Tips for Baked Empanadas

1. Assemble in advance: you can fill and fold the empanadas, then cover tightly and refrigerate for up to 24 hours before baking.
2. Freeze for later: place unbaked empanadas on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 20–25 minutes until golden.
3. Cook once, reheat later: baked empanadas can be stored in the fridge for 3–4 days and reheated in the oven at 350°F for 10–15 minutes.

If you try this recipe, be sure to leave a comment or a rating down below. You may also enjoy Sloppy Joe Sliders or Crescent Cheeseburger Pie.

Thanks again to Wendy for hosting the challenge! This is our third time working through the alphabet, and you can follow along with the recipes we’re sharing this year right here: Alphabet Challenge 2026. Scroll down to see what the other bloggers are sharing for the letter E.

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Baked Beef Empanadas

Ingredients

• 1 package empanada wrappers (about 12–15)
• 1 pound ground beef
• 1 Tablespoon dried onion
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 teaspoon brown sugar
• 2–3 Tablespoon beef broth
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a skillet, cook dried onion and ground beef over medium heat until the beef is no longer pink. Drain any excess fat.
3. Stir in garlic powder, cumin, smoked paprika, oregano, brown sugar, and beef broth. Cook until mostly evaporated. Remove from heat and let the filling cool completely.
4. Place a spoonful (about 1–2 tbsp) of filling in the center of each empanada wrapper. Brush a little beaten egg on the edges to help seal, then fold and crimp the edges.
5. Place on prepared sheet. Brush the tops of the empanadas with the remaining egg.
6. Bake 15–20 minutes, until the empanadas are golden brown. Serve warm.

baked beef empanadas

Appetizers, snacks, main dishes

American

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