A baked empanada offers a savory pocket of meat and vegetables wrapped in a buttery crust. The homemade dough comes together quickly on the stove. It chills while you prepare the filling. Ground beef, bell peppers, peas, and warm spices create a hearty center.
Making these takes a bit of time, but the steps are straightforward. You can prepare the dough and the filling in advance to break up the work. They bake to a golden brown finish. These work well as an appetizer or paired with a fresh side.
Why is Baked Empanadas a Must-Try?
Melting the butter into the water before mixing creates a very tender, pliable dough.
Cooking the vegetables in the beef drippings adds deep savory flavor to the filling.
Brushing the edges with egg wash ensures a tight seal so the filling stays inside during baking.
Ingredients for Baked Empanadas
• Ground beef: An 85 percent lean blend provides enough fat for flavor without making the filling too greasy.
• Butter: Use unsalted butter so you can control the overall sodium level in the dough.
• Potato: A starchy russet potato holds its shape well after boiling and absorbs the savory beef broth.
• Cheese: Monterey Jack melts smoothly, but you can substitute a mild cheddar or leave it out completely.
• Spices: Paprika, cumin, and white pepper add a warm, earthy background note to the meat.
Exact quantities are in the recipe card below.
How to Make Baked Empanadas
Step 1: Prepare the dough
Heat the water and butter until melted. Mix the dry ingredients in a bowl, then pour in the warm liquid. Knead until a smooth dough forms, then wrap it and chill it in the refrigerator.
Step 2: Cook the beef and vegetables
Brown the ground beef in a skillet and set it aside. Use the remaining fat to soften the onions, bell peppers, peas, and garlic along with the spices.
Step 3: Finish the filling
Pour in the beef broth to lift any browned bits from the pan. Stir in the tomato paste, cooked beef, and boiled potato pieces, then let the mixture cool.
Step 4: Assemble and bake
Roll the dough into circles and spoon the filling into the center. Top with scallions and cheese, fold the dough over, and seal the edges. Brush with egg wash and bake until golden.
What to Serve with Baked Empanadas
Serve these warm with a side of chimichurri sauce or a simple green salad dressed with vinaigrette.
Expert Tips for Baked Empanadas
Food safety: Always cook ground meat to a safe internal temperature of 160°F (71°C).
The filling must be completely cool before assembling. Warm filling will melt the butter in the dough and make it difficult to seal.
You can boil the diced potato in a small pot of salted water for about 8 minutes until fork tender while you prep the other vegetables.
How to Store and Freeze Baked Empanadas
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooked empanadas in a freezer bag for up to 3 months. Reheat them in a 300°F (150°C) oven for about 10 minutes until warm.
Baked Empanadas Recipe FAQs
Can I make the dough ahead of time?
Yes. You can keep the wrapped dough in the refrigerator for up to two days before rolling it out.
Why did my empanadas open in the oven?
This usually happens if the edges were not sealed tightly or if too much filling was added. Ensure you crimp the edges firmly with a fork.
Can I use store-bought dough?
Yes. Pre-made pie crust or specialized empanada discs work well if you are short on time.
Baked Empanadas
Ingredients
- 1 cup water 240 ml
- 3/4 cup unsalted butter 170 g
- 2 3/4 cups all-purpose flour 350 g
- 2 tsp salt 12 g
- 1/4 tsp paprika
- 3 tbsp olive oil divided, 45 ml
- 1 lb ground beef (85% lean) 450 g
- 1 small yellow onion minced
- 1/2 red bell pepper finely diced
- 1/2 green bell pepper finely diced
- 1/2 cup frozen peas 70 g
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp salt 6 g
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp ground white pepper
- 1/2 tsp ground cumin
- 1/4 cup beef broth 60 ml
- 2 tbsp tomato paste 30 g
- 1 small russet potato peeled, boiled, and diced
- 3 scallions chopped
- 1/2 cup shredded Monterey Jack cheese 55 g
- 1 large egg
- 3 tbsp water 45 ml
Instructions
- In a medium saucepan, heat 1 cup (240 ml) of water and the butter over medium heat until the butter melts.
- In a large bowl, whisk together the flour, 2 teaspoons (12 g) of salt, and 1/4 teaspoon of paprika. Pour the warm butter mixture into the flour. Mix with your hands until a smooth dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.
- Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 10 minutes. Ensure the meat reaches a safe internal temperature of 160°F (71°C) as measured by a food thermometer.
- Remove the beef with a slotted spoon and set it aside. Leave about 2 tablespoons (30 ml) of drippings in the pan. Add the remaining 1 tablespoon (15 ml) of olive oil to the skillet.
- Add the minced onion and cook for 10 minutes until soft. Stir in the bell peppers, peas, garlic, oregano, 1 teaspoon (6 g) of salt, 1/2 teaspoon of paprika, red pepper flakes, white pepper, and cumin. Cook for 3 minutes.
- Pour the beef broth into the skillet and scrape up any browned bits. Stir in the tomato paste until smooth. Add the cooked beef and boiled potato, then remove from the heat and let the filling cool completely.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Divide the chilled dough into golf ball sized pieces. Roll each piece on a floured surface into a 5-inch circle, about 1/4-inch thick.
- Place 2 tablespoons of the cooled filling in the center of each circle. Sprinkle with the scallions and cheese. Whisk the egg and 3 tablespoons (45 ml) of water in a small bowl. Brush the edges of the dough with the egg wash.
- Fold the dough over to form a half-moon and crimp the edges tightly with a fork. Place the empanadas on the baking sheet and brush the tops lightly with the remaining egg wash. Bake for 20 minutes until golden brown.
Notes
