Beef Empanadas beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Stuart O'Keeffe

Beef Empanadas

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 22 to 24 empanadas



  1. Preheat the oven to 375 degrees F.
  2. Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook, stirring constantly and breaking up chunks of meat with a potato masher or wooden spoon, until the ingredients are well blended, 5 to 7 minutes. Add additional cumin, if desired, and cook until the meat is browned and cooked through, 3 to 4 minutes longer. Set aside to cool. 
  3. On a floured surface, roll out each pie crust to a circle about 13 inches in diameter. Stamp out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of a round. Fold the other half of the round over the filling. Crimp the edges with a fork to seal the empanada all around. Repeat with the remaining rounds and filling.
  4. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick baking sheet and bake until golden brown, about 15 minutes. Transfer the empanadas to a platter and serve.
  5. Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts.