Mini Beef Empanadas: 7 Steps to Savory Perfection
Delightful mini empanadas filled with seasoned ground beef, perfect for any occasion, offering flavor, versatility, and ease of preparation.
Ingredients
For the filling
- 1 pound ground beef Can substitute with ground turkey or chicken for a leaner option.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
For the empanadas
- 1 package empanada dough discs Can use gluten-free wraps as an alternative.
- 1 large egg, beaten For brushing the empanadas before baking.
Instructions
Preparation
- Gather all your ingredients and prep them by chopping the onion and mincing the garlic.
Cooking the Filling
- In a skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until soft, about 3-5 minutes.
- Add the ground beef to the skillet, breaking it apart as it cooks until fully browned, approximately 5-7 minutes.
- Stir in the cumin, paprika, salt, and pepper, mixing well and cooking for an additional 2-3 minutes. Remove from heat and let cool.
Assembling Empanadas
- Preheat your oven to 400°F (200°C). Let empanada dough discs sit at room temperature for easier handling.
- Place a spoonful of the cooled beef mixture in the center of each dough disc, fold to form a half-moon shape, and seal the edges with a fork.
Baking
- Transfer the formed empanadas to a baking sheet lined with parchment paper. Brush the tops with beaten egg and bake for 20-25 minutes until golden brown.
Notes
Let empanadas cool completely before storing. Store in an airtight container for up to 3 days in the fridge or freeze for longer storage. Consider adding cheese for extra flavor.