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A green platter with empanadas and a small bowl of guacamole.
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4.89 from 9 votes

Ground Beef empanadas

Baked Beef Empanadas, semi-homemade with a juicy filling. Comes together in no time and the first to go in any party. This is how to make empanada filling with a Middle Eastern touch.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, baking
Cuisine: latin american, Mediterranean, Middle East
Diet: Halal
Servings: 24 servings
Calories: 140.6kcal
Author: Amira


  • 2 Tablespoons oil
  • 1 small onion diced
  • 2 garlic cloves crushed
  • 1 lb ground beef
  • 3/4 cup chopped green onion from 4 medium ones
  • 1/4 cup  chopped parsley
  • 1/4 cup  chopped cilantro
  • Tablespoon  smoked paprika
  • 1/2 Tablespoon ground cumin
  • 3/4 teaspoon freshly ground black pepper
  • Salt to taste
  • 1 cup tomato sauce
  • 1 box refrigerated pie crusts
  • 1 egg beaten


  • In a large skillet over medium heat, sauté onion and garlic in oil. Add beef and cook until no longer pink.
  • Drain the fat then return to stove top.
  • Preheat oven to 400°F.
  • Add spices, green onion, parsley, cilantro and tomato sauce. Stir to combine and cook for about 5 minutes.
  • On a lightly floured surface, unroll one pie crust.
  • Using a cookie cutter, cut out rounds of the crust.
  • Re-roll dough and cut rounds, you'll be able to get about 12 circles.
  • Put about 1 Tablespoon of the meat mixture in the center of each circle.
  • Brush the edges of the circle with water then fold over the filling.
  • Seal edges by pressing with a fork.
  • Repeat with the other pie crust.
  • Place on a baking sheet lined with aluminum foil or parchment paper and sprayed with oil.
  • Beat an egg with a dash of ground black pepper.Brush top lightly with the beaten egg.
  • Bake for 11-14 minutes until nicely browned on top.
  • Let it cool down before serving.


  • The number of rounds you will get, depends on the size of the cookie cutter you are using. You can make empanadas bite sized like I do or you can make them fit perfectly in the palm of your hand.
  • You can use any meat you want such as ground beef, ground turkey or ground chicken.
  • If you don't like cilantro, you can leave it out of the recipe.
  • If the pie crusts are frozen, they should be thawed according to the package directions.
  • Storage
    • Leftover beef empanadas can be wrapped tightly and stored in the refrigerator for up to 3 or 4 days.
Serve With
  • Serve empanadas with your favorite side like rice, salad, corn on the cob or roasted veggies.
  • They can be also served with a number of dips and sauces like Chipotle sauce, avocado sauce, salsa and chimichurri sauce.
  • There are so many ideas for making meat filled empanadas. Really the sky is the limit. You can use traditional fillings or get a little creative by adding beans, cheese or a variety of spices.
  • Add diced sweet bell peppers, mushrooms, corn or potatoes
  • Add diced olives, nuts or raisins.
  • Use a variety of fresh herbs or your favorite spices.
Please check the nutrition disclaimer policy.


Calories: 140.6kcal | Carbohydrates: 9.7g | Protein: 3.7g | Fat: 9.8g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.5g | Cholesterol: 16.2mg | Sodium: 172.5mg | Potassium: 106.2mg | Fiber: 0.6g | Sugar: 0.6g