Ground Beef Empanadas
Delicious baked empanadas filled with seasoned ground beef, potatoes, and vegetables. A Latin American favorite with a savory, slightly spiced filling.
- Total time
- 55 min
- Prep
- 30 min
- Cook
- 25 min
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Ingredients
- 500 g Ground beef
- 300 g Potatoes
- 150 g Carrots
- 1 medium Onion
- 1 medium Bell peppers
- 3 cloves Garlic cloves
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Hot chilli pepper
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Olive oil
- 12 pieces Empanada dough or wrappers
Steps
- Dice the potatoes, carrots, onion, and bell peppers into small cubes. Mince the garlic cloves.
- Heat olive oil in a large pan over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the ground beef to the pan and cook for 5-7 minutes, breaking it up as it cooks, until browned. Drain excess fat if needed.
- Add the diced onion, carrots, and potatoes to the pan. Stir well and cook for 8-10 minutes until vegetables are softened.
- Add the bell peppers and cook for another 2-3 minutes.
- Stir in the cumin, paprika, hot chilli pepper, salt, and black pepper. Mix well and cook for 1 minute to combine flavors. Remove from heat and let cool slightly.
- Preheat oven to 200°C (400°F).
- Place about 2-3 tablespoons of the filling in the center of each empanada wrapper. Fold in half and seal the edges by pressing with a fork or crimping with your fingers.
- Add shredded cheese
- Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.
- Remove from oven and let cool for 5 minutes before serving.