Beef and Tomato Empanadas
Flaky Latin American-style pastry pockets filled with a savory ground beef and canned tomato mixture, baked to golden perfection and served with a side of spicy salsa.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Latin American
Ingredients
- 1lbGround Beef
- 114.5 oz canCanned Diced Tomatoes, drained
- 1mediumOnion, diced
- 3clovesGarlic, minced
- 1tspCumin
- 1tspChili Powder
- 1/2tspSalt
- 1/4tspBlack Pepper
- 1packageRefrigerated Pie Crust
- 1Egg, beaten
Step-by-Step
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
5m - 2
In a large skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
7mmedium-high heat - 3
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is translucent.
3mmedium-high heat - 4
Stir in the drained diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
3mmedium-high heat - 5
On a lightly floured surface, unroll the pie crust and cut into 8 equal-sized circles using a 4-inch round cookie cutter or biscuit cutter.
5m - 6
Place a heaping tablespoon of the beef and tomato mixture into the center of each pie crust circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
10m - 7
Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
5m - 8
Bake for 20-25 minutes, or until the empanadas are golden brown. Serve hot with a side of spicy salsa.
25m400°F