Ingredients
- 1 lb ground beef
- 1 tbsp oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 bell pepper, finely diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt, to taste
- Black pepper, to taste
- 2 tbsp tomato paste
- 1/4 cup beef broth or water
- 1/4 cup chopped fresh cilantro
- Empanada dough discs
- 1 egg, beaten (for egg wash)
Instructions
- Heat oil in a skillet over medium heat. Add onion and cook until translucent.
- Add garlic and bell pepper; sauté until fragrant.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in cumin, paprika, chili powder, salt, and black pepper.
- Mix in tomato paste and beef broth. Simmer until thickened.
- Remove from heat and stir in chopped cilantro. Let filling cool slightly.
- Place a spoonful of filling in the center of each empanada disc. Fold and seal edges with a fork.
- Brush tops with egg wash.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown, or fry in hot oil for 3–4 minutes per side until crispy.
- Cool slightly before serving.
Notes
- Add shredded cheese to the filling for extra richness.
- Spice it up with jalapeños or cayenne pepper.
- Substitute ground turkey or chicken for a lighter option.
- Store-bought empanada discs or pie dough work well.
- Freeze assembled empanadas before baking for future use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking or Frying
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
