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Pioneer Woman beef empanadas are flaky baked hand pies with spiced ground beef, green olives and jalapeño that come together in 1 hour 25 minutes. Try these easy beef hand pies for Cinco de Mayo, Super Bowl parties or a tailgate, since they are make-ahead friendly.
Let the filling cool completely before you spoon it onto the dough, because warm beef melts the butter in the crust. Skip the cooling and the empanadas turn soggy and tear open while they bake.
The dough uses melted butter and warm water, so it comes together in one bowl and forgives rough handling, unlike a cold-butter pie crust. Toasting the cumin in hot oil before the onions go in also gives the filling a deeper, warmer flavor than stirring it in at the end.
What you need for this recipe
Lodge 10.25-inch cast iron skillet
It browns the beef and builds the spiced filling in one pan.
Buy on AmazonJ.K. Adams French rolling pin
It rolls the chilled dough to an even 1/8 inch for crisp, flaky crusts.
Buy on AmazonReynolds unbleached parchment paper
It lines the baking sheets so the empanadas lift off without sticking.
Buy on AmazonPantry pick Partanna Sicilian extra virgin olive oil, 1 liter
A fruity extra virgin olive oil for dressings, roasting and drizzling.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Beef Empanadas
Course: AppetizerCuisine: American, MexicanDifficulty: Medium10
servings40
minutes30
minutes361
kcalCrisp golden pastry wraps a savory filling of beef, olives and peppers that stays juicy inside. The egg wash gives the crust its shine, and the crimped edges bake up flaky and sturdy.
Ingredients
1/2 c. unsalted butter, melted and slightly cooled
3/4 c. warm water
1 large egg
3 1/2 c. all-purpose flour
1 1/2 tsp. salt
2 tbsp. olive oil
2 tsp. ground cumin
1/2 sweet onion, diced
4 cloves garlic, minced
1/2 red bell pepper, diced
1/2 lb. ground beef
1/2 c. green olives, drained and chopped
1 jalapeño, finely chopped
2 tbsp. tomato paste
2 tsp. dried oregano
1/2 tsp. dried thyme
2 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper (optional)
1 large egg, beaten
Directions
- Mix the dough: Whisk 1/2 cup melted butter, 3/4 cup warm water and 1 egg in a large bowl, then add 3 1/2 cups flour and 1 1/2 teaspoons salt. Stir until a sticky dough forms, then knead on a floured surface for about 2 minutes until smooth.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate it for 1 hour. That rest relaxes the gluten, so it rolls out easily later.
- Toast the cumin: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 2 teaspoons cumin and stir constantly for about 1 minute, until very fragrant.
- Cook the vegetables: Add 1/2 diced sweet onion and 4 minced garlic cloves, then cook for about 5 minutes until they start to soften. Stir in 1/2 diced red bell pepper and cook about 5 minutes more.
- Brown the beef: Add 1/2 pound ground beef and cook, stirring occasionally, for about 6 minutes until browned. Then reduce the heat to medium-low.
- Season the filling: Stir in 1/2 cup chopped green olives, 1 chopped jalapeño, 2 tablespoons tomato paste, 2 teaspoons oregano, 1/2 teaspoon thyme, 2 teaspoons smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer for a few minutes, taste, and add 1/4 teaspoon cayenne if you want more heat.
- Cool the filling: Transfer the filling to a plate and let it cool completely. Warm filling would soften the dough, so don't rush this part.
- Cut the rounds: Preheat the oven to 375°F and roll the dough to about 1/8 inch thick. Cut circles with a 4-inch round cutter or a bowl of the same size.
- Fill and crimp: Run a wet finger around the edge of each circle and place 1 1/2 tablespoons filling in the center. Fold each round in half and crimp the edges with a floured fork.
- Re-roll the scraps: Gather the dough scraps, knead them into one piece, then roll, cut, fill and crimp again. Only re-roll once, or the dough turns tough.
- Bake until golden: Place the empanadas 1 inch apart on 2 parchment-lined baking sheets and brush the tops with 1 beaten egg. Bake for 25 to 30 minutes until golden brown.
Tools for this recipe
- Lodge 10.25-inch cast iron skillet, J.K. Adams French rolling pin, Reynolds unbleached parchment paper, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I freeze beef empanadas?
Yes, freeze the assembled unbaked empanadas in an airtight container for a few months. Thaw them in the fridge, then bake as directed. Baked ones also freeze well and reheat in a 350°F oven for 15 to 20 minutes.
Can I use store-bought dough instead of homemade?
Frozen empanada discs or pie dough rolled to 1/8-inch thickness work in a pinch. The homemade dough is more tender, but store-bought saves you the hour of chilling.
How do I make these less spicy?
Remove the stems and seeds from the jalapeño and leave out the cayenne. The smoked paprika and cumin still give the filling plenty of flavor without the heat.
Do I have to bake them, or can I fry them?
This recipe is written for baking at 375°F, and that's the method I'd stick with. Frying would change the cooking time and the texture of the butter dough, so I haven't tested it.
Why did my empanadas leak while baking?
Usually the filling was still warm or the edges weren't sealed tightly. Cool the filling completely, moisten the edge with water and crimp firmly with a floured fork.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 10.25-inch cast iron skillet, J.K. Adams French rolling pin, Reynolds unbleached parchment paper.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
