There’s something magical about making empanadas from scratch. These golden, flaky pockets of deliciousness hold a special place in the hearts of many, especially in Latin American households. Empanadas are a comfort food that signifies home, family gatherings, and rich cultural traditions. Whether fried to crispy perfection or baked for a lighter twist, these little treats are versatile enough to suit any occasion. Making empanadas at home, with your hands shaping the dough and filling, brings a sense of pride and warmth that store-bought versions just can’t match.

Why You’ll Love This Recipe:

This easy ground beef empanada recipe is the perfect introduction to the wonderful world of empanada-making. It’s straightforward, quick, and full of flavor. With simple ingredients like ground beef, onions, and bell peppers, you’ll enjoy the joy of homemade empanadas in under 30 minutes. Plus, you can customize the filling to your taste, making them truly your own.

INGREDIENTS YOU’LL NEED:

1 lb lean ground beef
10 Goya empanada dough pieces (or homemade dough)
½ green bell pepper, chopped
½ red bell pepper, chopped
¼ cup yellow onion, chopped
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon minced garlic
Olive oil for cooking
Enough oil for frying (or use an air fryer for a healthier version)

HOW TO MAKE Easy Homemade Ground Beef Empanadas:

STEP-BY-STEP INSTRUCTIONS:

Prepare the Beef Filling: Start by heating olive oil in a large skillet over medium heat. Add the ground beef and break it apart as it cooks. Once browned, stir in the chopped onions and bell peppers, cooking until softened, about 5 minutes.
Season the Filling: Add the cumin, chili powder, black pepper, and salt to the beef mixture. Stir in minced garlic and cook for another 2 minutes, allowing the spices to meld together. Remove the skillet from the heat and drain any excess fat.
Assemble the Empanadas: Lay the empanada dough discs flat on a parchment-lined surface. Spoon about 2 tablespoons of the beef mixture into the center of each disc, then fold the dough over to form a half-moon shape. Seal the edges with a fork, pressing down firmly.
Cook the Empanadas: Heat oil in a frying pan to 350°F (175°C). Fry the empanadas in batches for about 2 minutes per side, until they’re golden brown and crispy. Alternatively, bake at 375°F for 25-30 minutes, or air fry at 375°F for about 10-12 minutes for a lighter option.

HELPFUL TIPS:

Customize the Filling: Add olives, raisins, or hard-boiled eggs to the filling for a traditional twist.
Sealing Tip: Make sure the edges are tightly sealed with a fork to prevent the filling from leaking out while cooking.
Healthier Options: Opt for baking or air-frying the empanadas for a crispy yet lower-fat result.

DETAILS:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 empanadas
Category: Main Course
Method: Frying or Baking
Cuisine: Latin American
Diet: Can be adapted for gluten-free or dairy-free diets with substitutions.

NOTES:

Feel free to experiment with different fillings, such as ground turkey or vegetables, for a personalized touch.

NUTRITIONAL INFORMATION (per serving):

Calories: 300
Fat: 18g
Protein: 18g
Carbohydrates: 20g

FREQUENTLY ASKED QUESTIONS:

Can I make these in advance? Yes! You can assemble and freeze them before cooking. When ready, just fry or bake directly from frozen.
What if I don’t have empanada dough? You can substitute with puff pastry or make your own dough for a homemade touch.

STORAGE INSTRUCTIONS:

Store leftover empanadas in an airtight container in the fridge for up to 3 days. For long-term storage, freeze them for up to 2 months. Reheat in the oven for a crispy texture.

Related Recipes:

If you loved these empanadas, you’ll also enjoy these savory treats:

CONCLUSION:

Whether it’s a cozy family dinner or a festive party snack, these homemade beef empanadas will bring joy to any table. They’re easy to make, full of flavor, and customizable to your tastes. So, roll up your sleeves, gather your ingredients, and dive into the delightful world of empanada-making—you won’t regret it!