Beef Empanadas are the comfort food of Spanish cuisine! These savory and meaty hand pies are very filling and pair well with a wide variety of dipping sauces.
1large russet potatodiced, small 1/2 inch cubes, (about 1 ¼ cups)
½cupbeef broth
Instructions
Preheat your oven to 375°F. Add the ground beef to a large skillet and cook over medium heat.
As the ground beef starts to brown, add in the paprika, garlic powder, and ground cumin. Continue cooking the ground beef until it is no longer pink in the middle.
Add the corn, carrots, peas, onion, potato, and beef broth to the pan and allow the mixture to simmer for 10 minutes on high heat.
Divide your empanada dough into 8 equal sized balls and roll them into discs about 5 inches wide. Add a few spoonfuls of filling to each disc, wet the edge of the dough with a little water, and fold them shut to create a semi-circle. Use a fork to crimp the edges shut.
Transfer your empanadas to a baking sheet and bake them for 20 minutes.
Serve and enjoy!
Notes
We typically serve 2 empanadas per person, but you can stretch the recipe and serve one to each person.
We find that serving 2 per person makes this dish a great stand alone entree.
However, serving it alongside some rice, beans, or other sides makes it a great appetizer or addition to any Mexican style meal.
If you want your empanadas to have a darker golden brown color you can lightly brush the outside of each empanada with a little bit of egg that has been thoroughly beaten.
You can store your leftover empanadas in the fridge for up to 4 days and reheat them in the microwave for about a minute per empanadas (don’t reheat more than 2 at a time).
You can freeze your empanadas and reheat them in an air fryer for about 10 minutes at 390°F.
You can also fry your empanadas. Heat 3 inches of neutral oil in a Dutch oven to 350 to 375 degrees F. and then fry 2-3 minutes per side or until golden brown. They are very good fried.