Baked Empanadas with Beef Filling
Baked empanadas are savory pastries filled with seasoned beef, potatoes, and olives.They are baked until golden and crispy for a lighter alternative to frying.Perfect for snacks, meals, or gatherings.
Ingredients
Dough
- 2.5 cups all-purpose flour
- 1 stick butter
- 1 egg beaten
- ¼ cup water
- Pinch of salt
Filling
- 1 pound ground beef
- 1 medium potato parboiled, peeled, diced small
- ¼ cup sofrito plus 2 tablespoons extra
- 1 8 oz can tomato sauce
- 1 packet sazon seasoning with saffron
- 20 Spanish olives chopped
- ¼ cup water
- 1 teaspoon salt
- ½ cup Monterey Jack cheese shredded
Instructions
Make the Dough
- Add flour, butter, egg, water, and salt to a food processor. Pulse until crumbly.
- Form into a ball, wrap tightly, and refrigerate for 30 minutes.
- Roll dough thin on a floured surface.
- Cut into 5–6 inch circles and set aside.
Prepare the Filling
- Boil diced potato for 7–10 minutes until tender.
- Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add potato, sofrito, and water. Cook for 10 minutes.
- Stir in tomato sauce, seasoning, and salt. Cook 5 minutes more.
- Add olives and mix well.
Assemble the Empanadas
- Preheat oven to 350°F.
- Add 2 tablespoons filling to each dough circle.
- Sprinkle cheese on top.
- Fold, seal edges with water, and crimp.
Bake the Empanadas
- Place on a lined baking sheet.
- Bake for 25–30 minutes until golden brown.
- These Baked Empanadas are ready to serve warm and fresh.
Notes
- You can use pre-made empanada discs for convenience
- Serve with yogurt sauce, salsa, or guacamole
- Add spices like cumin or paprika for extra flavor