Description
This Spicy Beef Empanadas Recipe is made with red onion, garlic, jalapeños, potatoes, ground beef, diced tomatoes, chili powder, cumin, limes, cilantro and bay leaves.
Ingredients
Scale
- 2 tablespoons olive oil plus more for brushing on empanadas
- ½ red onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, deseeded and minced
- ½ cup diced medium red potatoes
- Salt and pepper
- 1 pound ground beef
- 1 can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 bay leaves
- Juice of ½ lime
- ¼ cup cilantro, chopped
- 10 empanada dough discs
Instructions
- Make the filling. Heat a large lidded saucepan over medium heat, add olive oil until the oil shimmers. Add the red onion and cook until soft, about 3-4 minutes. Add the garlic, jalapeño, potatoes and salt and cook for 10 minutes, until the potatoes are soft. Add the ground beef, tomatoes with the sauce, chili powder, cumin, & bay leaves, breaking meat apart with a wooden spoon, for 4-5 minutes until brown and broken apart. Add the lid on the saucepan and simmer for 5 minutes. Take the lid off, stir, and simmer for another 10 minutes. Allow the liquid to evaporate. If there is too much liquid, feel free to strain. Squeeze lime juice into the pot, combine, and stir in cilantro, until soft.
- Make the empanadas. Place an empanada dough disc down and add two tablespoons of the meat mixture on it. Fold over and with a fork, press down to seal to prevent filling from getting out.
- Bake in oven. Brush each empanada with olive oil on each side. Place on a baking sheet and bake at 375°F for 40 minutes.
- Air fry the empanadas. Brush each empanada with olive oil on each side. Air fry at 400°F for 15 minutes.
Notes
- Make sure the empanada discs are thawed before using them. You can let them thaw overnight in the refrigerator or at room temperature for about an hour.
- Dust a little flour on the work surface and the empanada discs before rolling them out to prevent them from sticking.
- Don't overfill the empanadas or they may burst open during baking. A good rule of thumb is to use about 1-2 tablespoons of beef filling per empanada, depending on the size.
- Seal the edges of the empanadas tightly to prevent the filling from leaking out during baking. You can use a fork or your fingers to crimp the edges of the dough together.
- Brush the empanadas with egg wash or melted butter before baking to give them a golden brown and shiny finish.
- Let the empanadas cool for a few minutes before serving to allow the filling to set and prevent burns.
- Experiment with different fillings and spices to create your own unique empanada recipe. Don't be afraid to get creative!
- If you're short on time, using pre-made empanada discs can be a great time-saver. Just be sure to follow the package instructions for baking times and temperatures.
- If you're making a large batch of empanadas, you can freeze some for later. Just be sure to wrap them tightly in plastic wrap and store them in an airtight container or bag in the freezer.
- Serve the empanadas with a side of dipping sauce, such as salsa, guacamole, or chimichurri, to add extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Latin
Nutrition
- Serving Size: 1
- Calories: 159.8
- Sugar: 0.5 g
- Sodium: 188.3 mg
- Fat: 4.8 g
- Saturated Fat: 0.8 g
- Carbohydrates: 21.9 g
- Fiber: 1.3 g
- Protein: 7.5 g
- Cholesterol: 2.2 mg
