Golden Beef-Filled Empanadas (Baked)
There’s something so comforting about empanadas — that flaky, golden crust and the warm, savory filling tucked inside like a little surprise. These baked beef empanadas are one of those foods that feel cozy and special at the same time. They’re perfect for sharing, perfect for snacking, and honestly perfect for standing at the counter “testing” one before dinner (or two… no judgment).
As they bake, the kitchen starts to smell like toasted pastry and warm spices — cumin and paprika doing their thing — and once they come out of the oven, they’re puffed, glossy, and just begging to be pulled apart. The best part? Baking keeps things simple and a little lighter than frying, but you still get that beautiful golden crunch.
Ingredients
For the Filling:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
For the Dough & Assembly:
12 empanada dough discs (or homemade dough rounds)
1 large egg, beaten (for egg wash)
Lemon wedges (for serving, optional)
Instructions
Start the filling.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, until it softens and turns slightly translucent. Stir in the garlic and cook for 30 seconds, just until it smells amazing.Cook the beef and season it well.
Add the ground beef and cook until browned, breaking it up with a spoon as you go. Sprinkle in the cumin, paprika, salt, and black pepper. Stir everything together until the beef is evenly seasoned and the pan smells warm and savory. Remove from heat.Finish with parsley and cool slightly.
Stir in the chopped parsley. Let the filling cool for a few minutes — warm is fine, but piping hot filling can make the dough harder to work with.Fill the dough discs.
Lay the empanada discs on a clean surface. Spoon 2–3 tablespoons of filling onto one half of each disc, leaving a small border around the edges so you can seal them neatly.Fold and seal.
Fold the dough over the filling to form a half-moon shape. Press the edges together, then crimp with a fork for a secure seal (and that classic empanada look). If any filling sneaks out, just tuck it back in before sealing.Egg wash for that golden shine.
Place the empanadas on a parchment-lined baking sheet. Brush the tops lightly with beaten egg — this is what gives them that glossy, deep golden finish.Bake until puffed and golden.
Preheat the oven to 400°F (200°C). Bake for 18–22 minutes, until the empanadas are puffed and beautifully golden brown.Cool slightly, then serve warm.
Let them rest for a few minutes so the filling settles. Serve warm with lemon wedges if you like — that little squeeze of brightness is surprisingly perfect.
Presentation
Pile them on a platter and scatter a little chopped parsley around for color. They’ll look instantly party-ready.
Serve with lemon wedges on the side — it adds freshness and makes everything pop.
Add a dipping sauce if you want to make it extra fun: something creamy, something spicy, or a simple salsa-style dip works beautifully.
For a clean bakery look: line them up neatly on the tray and brush the egg wash evenly so they come out shiny and golden.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
🔥 Kcal: ~280 kcal per empanada
🍽️ Servings: 12 empanadas
Conclusion
These baked beef empanadas are crispy on the outside, juicy and flavorful on the inside, and just plain satisfying from the first bite to the last. They’re great for sharing, great for meal prep, and somehow always disappear faster than you expect. If you’ve been craving something warm, handheld, and comforting, give these a try soon — your future self (and anyone you share them with) will thank you.