Baked Beef Empanadas
Prep time
Cook time
Total time
This delectable, stuffed pastry is enjoyed in many different ways around the world. Empanadas can be baked or fried, and filled with a variety of meat, vegetables, fruits and cheese. In the Philippines, empanadas are typically made with a slightly sweet bread dough and stuffed with a savory filling that includes ground meat (pork, beef or chicken), potatoes, onions and raisins. In this recipe, carrots and cumin were added for an extra boost of flavor. For a healthy twist, these empanadas are baked, not fried. Bring them to your next potluck or simply share them with your loved ones. I guarantee, baked beef empanadas will be hard to resist.
Recipe type: Entree; Appetizer
Cuisine: Filipino
Serves: 2 dozen
  • ½ lb lean ground beef
  • 3 cloves garlic, finely chopped
  • ½ onion, finely chopped
  • 1 small Yukon gold potato, finely diced
  • 1 small carrot, peeled and finely diced
  • ¼ cup raisins
  • 1 Tbsp olive oil
  • 2 tsp soy sauce
  • ½ tsp cumin
  • ⅓ cup tomato sauce
  • Salt and pepper to taste
  • 1 box premade pie crust or puff pastry dough
  • 1 egg (for egg wash)
  • ½ cup water
  1. Filling: In a pan, heat oil over medium heat. Add garlic and onions. Cook until garlic is golden brown and onions are translucent.
  2. Add ground beef and allow to brown. Add potatoes, carrots and raisins. Sauté until slightly softened.
  3. Add tomato sauce, water, soy sauce, pepper and cumin. Let simmer until vegetables are tender. When meat and vegetables are cooked, set aside until fully cooled.
  4. Dough: Pre-heat oven to 375° F. Roll pre-made dough to ¼ inch thickness.
  5. Use a round biscuit cutter (an inverted pint glass works well too) to cut into dough, making round pieces with smooth edges.
  6. On a flat surface, place ½ Tbsp of cooled filling on half of a round piece of dough.
  7. Make sure not to overstuff the dough so you can seal edges easily and to avoid tearing. Fold the other half over the filling to form a crescent shape. Seal edges by pressing firmly with fingers. With a fork, use tines to press along the edge of dough to firmly seal. Repeat with remaining dough and filling (*Tip: If you have extra filling, you can use it to make a tasty omelet for breakfast the next day). Arrange empanadas on a baking sheet with parchment paper leaving space in between.
  8. Whisk egg in a bowl for the egg wash. Brush top and sides of empanadas with egg wash.
  9. Bake in oven at 375° F for 20 minutes or until golden brown.
Nutrition Information
Serving size: 1 empanada Calories: 140 Fat: 7.2 Saturated fat: 2.3 Carbohydrates: 13.2 Sugar: 2.1 Sodium: 132 Fiber: 0.9 Protein: 5.6 Cholesterol: 16.4
Recipe by Sarah Koszyk at