Ground Beef Empanada Recipe Baked: Golden Crust With Spiced Filling

These empanadas deliver the perfect balance of golden crust and richly spiced filling, baked to perfection. I developed this method after years of trial and error, learning that oven baking creates a flaky texture without the grease of frying.

The filling combines ground beef with warm spices, creating a savory center that pairs beautifully with the buttery pastry. Each bite offers a satisfying contrast between the crisp exterior and the tender, flavorful meat inside.

At 375°F for 20-25 minutes, they emerge with that ideal golden hue and irresistible aroma. The recipe stays simple while delivering results that taste anything but.

Perfect for gatherings or a special weeknight meal. This is comfort food at its most satisfying.

Ingredients for Ground Beef Empanada Recipe Baked

Golden crust and spiced beef filling come together with these carefully selected ingredients for perfect empanadas.

The ground beef is critical here—80/20 lean-to-fat ratio ensures juicy filling without greasiness. Goya empanada discs (found in the freezer section at most supermarkets) save time without sacrificing quality. For the cumin and paprika, Penzeys offers superior freshness, but standard grocery store brands work if stored properly. The olives and raisins add authentic sweet-savory balance—Manzanilla olives are ideal.

No empanada discs? Puff pastry creates a flakier (if less traditional) result. Out of fresh garlic? Garlic powder at one-third the amount works, though fresh is preferable. For the beef broth, Better Than Bouillon paste is a flavorful shortcut. The raisins can be omitted if you prefer a purely savory filling. Dried currants make a fine substitute.

Assemble empanadas just before baking for best texture. Store uncooked filling separately in the fridge for up to 2 days. Baked empanadas keep 3-4 days in an airtight container or freeze for 3 months. Reheat in oven to maintain crispness.

Step-by-Step Instructions for Ground Beef Empanadas

This method ensures a perfectly golden crust with a richly spiced filling every time.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook for 5-6 minutes, stirring occasionally, until translucent and just beginning to caramelize around the edges.

Add the minced garlic cloves and cook for 30 seconds until fragrant but not browned. This builds the flavor foundation for your filling—don’t rush this step, as properly cooked aromatics develop depth.

Step 2: Brown the Ground Beef and Build Flavor

Increase heat to medium-high and add the 1 lb ground beef. Break it up with a wooden spoon and cook for 6-8 minutes until evenly browned and no pink remains. The beef should be crumbly with some crispy edges for texture.

Stir in the 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp sweet paprika, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Cook for 2 minutes to toast the spices and deepen their flavor.

Pour in the 0.25 cup beef broth and scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until most of the liquid has absorbed, leaving a moist but not soupy filling.

Step 3: Finish the Filling and Incorporate Add-Ins

Remove the skillet from heat and stir in the 0.25 cup chopped green olives and 0.25 cup raisins. The residual heat will soften the raisins slightly while preserving their texture. Taste and adjust seasoning if needed—the olives add saltiness, so go easy on additional salt.

Transfer the filling to a bowl and let it cool completely before assembling. This prevents the dough from becoming soggy during baking and ensures the flavors meld together beautifully.

Step 4: Assemble and Seal the Empanadas

Preheat your oven to 375°F. Place a 2-tbsp portion of the cooled filling in the center of each empanada dough disc. Fold the dough over the filling to create a half-moon shape, then crimp the edges tightly with a fork to seal completely.

Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch of space between each. Brush the tops lightly with the beaten large egg for a deep golden finish. Use a sharp knife to cut a small vent in the top of each empanada to allow steam to escape.

Step 5: Bake to Golden Perfection

Bake for 20-25 minutes until the crust is deep golden brown and the filling is heated through. Rotate the baking sheet halfway through for even browning. The edges should be crisp, and the filling should be bubbling slightly at the vents.

Remove from the oven and let cool for 5 minutes before serving. This brief rest allows the filling to set slightly, making them easier to handle and preventing the juices from running out with each bite.

Wine and Beer Pairings for This Recipe

Spanish Wines

A crisp Albariño from Rías Baixas cuts through the richness with citrus notes. Its bright acidity complements the warm spices in the filling. I love how it refreshes your palate between bites. 🍷

Argentinian Choices

For a bolder pairing, try a Malbec from Mendoza with its dark fruit flavors. The smoky notes in the wine echo the spices in the beef, creating a harmonious match that feels authentic to empanada traditions.

Craft Beer Picks

A Mexican lager like Modelo Especial offers a light, crisp contrast to the savory filling. The carbonation and subtle malt sweetness balance the spices beautifully. I always keep a few in my fridge for exactly this purpose.

American Ales

An amber ale with caramel undertones enhances the beef’s richness. The Fat Tire Amber Ale from New Belgium is a personal favorite that complements without overpowering. Its moderate hoppiness cleanses the palate. 🍺

Non-Alcoholic Option

For those avoiding alcohol, a sparkling limeade with fresh lime juice and soda water offers a refreshing alternative. The effervescence and citrus notes mimic the pairing qualities of wine or beer.

Serving Temperature

Serve your wine slightly chilled at 50-55°F for whites or room temperature for reds. Beer should be cold but not ice-cold—around 45°F brings out the best flavors without numbing your taste buds.

Frequently Asked Questions