Baked Beef Empanadas
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 28 min
- Cost
- $15.00
- Nutrition
- 580 cal · 28g protein
- sheet-pan
- freezer-friendly
- make-ahead
- kid-favorite
- budget
🍳 1 pan + 1 bowl · Picky-eater safe bet: the plain protein, sauce on the side
Baked Beef Empanadas is a Mexican weeknight dinner that serves 4 and is on the table in about 48 minutes, for around $15 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Parchment paperDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb 90% lean ground beef
- 2 packages refrigerated pie crusts
- 1 count yellow onion
- ⅓ cup green olives
- ¼ cup raisins
- 1 count egg
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp tomato paste
- 1 pinch salt
- 1 pinch black pepper
Steps
- Heat oven to 400°F. Brown beef and diced onion 7-8 minutes until the beef reaches 160°F, drain, then stir in tomato paste, paprika, cumin, salt and pepper. Scoop out about 1/2 cup plain beef for picky eaters, then stir in chopped olives and raisins. Cool 5 minutes.
- Unroll the pie crusts and cut out 5-inch circles with a bowl, re-rolling scraps (about 10-12 circles).
- Spoon 2 tbsp filling onto each circle, fold into a half-moon, and crimp the edges with a fork.
- Place on a parchment-lined sheet pan, brush with beaten egg, and cut a small slit in each. Bake 18-20 minutes until golden.
- Picky eaters: fill a few circles with the plain beef set aside in step 1.
- Make ahead: fill and crimp up to a day ahead and chill, or freeze unbaked and bake about 25 minutes from frozen.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 58 g
- Fiber
- 3 g
- Sugar
- 8 g
- Fat
- 25 g
- Saturated fat
- 10 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop