Ground Beef Empanada Recipe Baked: Golden Crust With Spiced Filling

I learned the art of empanadas from my grandmother’s handwritten notes, where precise measurements were optional but flavor was not. This baked version delivers a golden crust and richly spiced filling without the fuss of frying.

The filling combines ground beef with aromatic spices and vegetables, creating a savory center that pairs perfectly with the flaky pastry. Each bite offers a satisfying contrast of textures and layers of flavor.

Baking ensures these turn out crisp and beautifully browned, with no greasy residue. The method is straightforward, making it ideal for weeknight cooking when you want something special.

The result is a dish that feels both comforting and impressive, proving that homemade can be both simple and extraordinary.

Ingredients for Ground Beef Empanada Recipe Baked

Golden crust and rich filling start with these fresh, flavorful ingredients for a satisfying dish.

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The beef is the foundation here. 80/20 ground chuck gives you the right fat content for juicy filling—avoid leaner blends. Goya empanada discs (found in the freezer section at most supermarkets) save time without sacrificing flakiness. For the veggies, fresh bell peppers add sweetness that balances the spices, but frozen works in a pinch (thaw and drain well). Look for Mexican oregano at Latin markets—it’s more citrusy than the Mediterranean kind.

No ground beef? Ground turkey or pork work well (drain excess fat). Out of empanada discs? Puff pastry sheets are an okay substitute—just roll them thinner. Swap bell pepper for zucchini or mushrooms if that’s what’s in the crisper. The tomato paste can be swapped for 1/4 cup crushed tomatoes, reduced. For gluten-free, use Cassava flour-based empanada dough (found at Whole Foods).

Assemble and bake right away, or freeze uncooked empanadas on a tray before bagging. They’ll keep frozen for 3 months—bake straight from the freezer, adding 5-10 minutes to the time. Leftovers? Reheat in a 350°F oven for 10 minutes to crisp the crust back up.

Step-by-Step Instructions for Ground Beef Empanadas

Here’s how I achieve a golden, flaky crust with a rich, spiced filling every single time.

Step 1: Sauté the Aromatics for the Filling

Heat the 2 tbsp Olive Oil in a large skillet over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until it turns translucent and starts to soften at the edges.

Stir in the small-diced 1 whole Green Bell Pepper and cook for another 3 minutes. Then add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds your flavor base—don’t rush it.

Push the mixture to one side of the pan and add the 1 lb Ground Beef. Break it up with a wooden spoon and cook until it’s no longer pink, about 5-6 minutes. Drain any excess fat if needed.

Step 2: Build the Spiced Filling

Stir the 1.5 tsp Ground Cumin, 1 tsp Sweet Paprika, and 1 tsp Dried Oregano into the beef mixture. Cook for 1 minute to toast the spices and deepen their aroma.

Add the 2 tbsp Tomato Paste and cook for another 1-2 minutes, stirring constantly. This step intensifies the tomato flavor and prevents a raw taste in your filling.

Pour in the 0.5 cup Beef Broth and season with 1 tsp Salt and 0.5 tsp Black Pepper. Simmer for 3-4 minutes until the liquid has mostly evaporated but the mixture remains moist. Remove from heat and let cool slightly.

Step 3: Assemble the Empanadas

Lay out the 12 pieces Empanada Discs on a clean work surface. Place about 2 tablespoons of the filling in the center of each disc, leaving a ½-inch border around the edge. Be careful not to overfill or they’ll burst during baking.

Lightly moisten the edges of each disc with water using your finger. Fold the dough over the filling to create a half-moon shape, then press the edges together firmly to seal. Use a fork to crimp the edges for a decorative look and extra security.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Whisk together the 1 whole Large Egg and 1 tbsp Water to create an egg wash. Brush this mixture over the top of each empanada—this gives them that beautiful golden-brown finish.

Place the empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes until the crust is golden brown and the filling is heated through. Rotate the pan halfway through baking for even browning.

Let them cool for 5 minutes before serving. The crust should be crisp and flaky, while the inside stays juicy and flavorful. Serve warm for the best experience.

Storing and Reheating ground beef empanada recipe baked

Refrigerator Storage

Let your empanadas cool completely before storing—I learned this the hard way when condensation made my first batch soggy. Place them in an airtight container with parchment between layers to prevent sticking. They’ll keep at 40°F or below for up to 4 days. ❄️

Freezer Storage

For longer storage, arrange uncooked empanadas on a baking sheet and freeze until solid. Then transfer to a freezer bag with parchment between layers. They’ll keep for up to 3 months without losing quality. This method prevents them from sticking together.

Oven Reheating

Preheat your oven to 350°F and place empanadas directly on the rack or a baking sheet. Heat for 10-12 minutes until the crust is crisp and the filling is hot. This method works best for maintaining that perfect texture. 🔥

Air Fryer Reheating

For a quick option, place empanadas in a single layer in your air fryer basket. Heat at 350°F for 4-5 minutes, flipping halfway through. This gives you that crispy exterior without turning on the big oven.

From Frozen

Bake frozen empanadas straight from the freezer at 375°F for 25-30 minutes. Add 5-10 minutes if they’re still cold in the center. No need to thaw first—this is my go-to for weeknight dinners.

Frequently Asked Questions