Hi, I am Linda from Cook Daily Recipe. I make this empanadas recipe on busy nights and on slow Sundays. The pan warms, the onions whisper, and the kitchen starts to smell like comfort. The filling cooks fast, tastes bold, and cools to a scoopable dream. I learned that the secret sits in patience while the meat rests before it meets the dough. You can riff all day. I test a batch for an empanadas recipe chicken spin, then switch to an apple empanadas recipe for a sweet tray in the same oven. Friends ask for a vegetarian empanadas recipe with beans and peppers, and my brother keeps cheering for a pork empanadas recipe with smoky notes. If you need the roots, try an authentic empanadas recipe with cumin and paprika. For dessert, I keep an apple empanadas recipe easy version that bakes while we clean the counter. Grab a skillet, breathe, and cook with calm hands. The dough seals better when the filling cools. A little olive oil on the edge helps the crimp hold. Then you bake or fry, and the first bite clicks. Warm spice. Tender beef. Flaky crust. Peace.
Table of Contents
- 1) Key Takeaways
- 2) Easy Beef Empanadas Filling Recipe
- 3) Ingredients for Beef Empanadas Filling
- 4) How to Make Beef Empanadas Filling
- 5) Tips for Making Beef Empanadas Filling
- 6) Making Beef Empanadas Filling Ahead of Time
- 7) Storing Leftover Beef Empanadas Filling
- 8) Try these Appetizers next
- 9) Beef Empanadas Filling
- 10) Nutrition
1) Key Takeaways
I am Linda from Cook Daily Recipe at Cook Daily Recipe. I cook with calm steps and a tidy bench. This empanadas recipe fits busy days and long weekends. The meat turns tender. The spice stays warm. The crust keeps crisp.
We brown the beef. We sweat the onion and pepper. We fold in cumin and paprika. We add a few bright bites like olives or raisins. Then we cool the pan so the dough stays neat.
The mix works for baked empanadas and for fried empanadas. The flavor sits rich yet light. The steps stay short and friendly. Your hands guide the seal. Your oven or skillet does the rest.
2) Easy Beef Empanadas Filling Recipe
When I need comfort fast I reach for this empanadas recipe and I say it again this empanadas recipe saves weeknights. The pan heats. The onion softens. The aroma feels like home. I test a spoon and I know dinner holds together.
The steps stay small. Stir. Taste. Rest. I learned to keep the meat loose so the crust does not burst. I add a spoon of oil and the mix shines. A classic empanadas recipe vibe comes through with cumin and paprika.
Friends like options. Some ask for empanadas beef with extra smoke. Some choose baked empanadas for less mess. Some want a tray for a game night. I nod. We cook. We eat. Peace follows.
3) Ingredients for Beef Empanadas Filling
Ground beef tender and juicy after a slow stir in a warm skillet
Onion finely chopped for gentle sweetness that rounds each bite
Garlic minced for a clean lift that wakes the beef
Bell pepper diced small for color and soft crunch
Potato diced tiny so it softens and binds the mix
Cumin for the classic empanadas recipe feel with warm earth notes
Smoked paprika that brings gentle heat and a round finish
Chili powder optional for a small spark
Green olives chopped for a briny pop in a few bites
Raisins optional for soft sweetness that plays well with spice
Olive oil to carry flavor and help browning
Fresh parsley chopped for a clean finish at the end
Empanada dough discs ready to fill and crimp
Egg beaten for brushing when you want color on top
Salt and black pepper for steady balance from start to finish
4) How to Make Beef Empanadas Filling
Step one warm a large skillet and add oil then drop in onion and pepper and stir until soft
Step two add garlic for one short minute then add beef and break it up as it browns
Step three shake in cumin smoked paprika and chili powder with salt and pepper then mix well
Step four add potato and lower the heat cover the pan and cook until the cubes turn tender
Step five fold in olives and raisins when soft taste then tune the salt to your liking
Step six let the filling cool this protects the seal and keeps a neat edge on every half moon
Step seven fill the discs brush the rim with water or egg fold crimp and bake or fry
5) Tips for Making Beef Empanadas Filling
Keep pieces small. Tiny dice rests close to beef and gives clean bites. Large chunks push out and tear the seal. A loose spoon gives the best pack.
Cool the mix before filling. Heat makes steam. Steam softens dough. A cool pan guards crunch. For a baked batch chill the trays for a tight crimp.
Season in layers. Salt a touch early then taste near the end. Add parsley for lift. For a baked finish brush with egg. For a skillet finish mind the oil. Both give a true easy empanadas recipe feel.
6) Making Beef Empanadas Filling Ahead of Time
I often cook the filling in the morning. The pan cools by lunch. The mix rests in a box. Dinner stands ready. This plan keeps stress low and flavor high.
For the dough I stack discs with a slip of paper between each. The stack chills in the fridge. The seal stays sharp at night. This mirrors an easy empanadas recipe path that busy cooks love.
For more hold freeze small packs of filling. Thaw in the fridge. Heat in a pan for a minute. Then fill and bake. That gives a flaky empanada dough tips boost when time runs tight.
7) Storing Leftover Beef Empanadas Filling
Spoon cooled filling into a clean box. Press a lid on tight. The fridge keeps it fresh for three days. A single reheat in a warm pan wakes the spice again.
For longer keep small bags in the freezer. Lay them flat so they thaw quick. Mark the date. I like a two cup pack. It fits one sheet of dough with room to spare.
Leftover ideas help too. Fold a scoop into eggs for brunch. Stuff a sweet potato. Stir with rice. Each turn tastes new and makes the empanadas beef work stretch.
8) Try these Appetizers next
9) Beef Empanadas Filling
Empanadas Recipe Beef Filling That Stays Juicy
Ingredients
- 1 pound ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium bell pepper finely chopped
- 1 medium potato peeled and diced small
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 half teaspoon chili powder optional
- 1 quarter cup green olives chopped optional
- 1 quarter cup raisins optional
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped for garnish
- 12 to 15 empanada dough discs
- 1 beaten egg for brushing optional
- Salt and black pepper
Instructions
- Warm a large skillet over medium heat and add olive oil
- Stir in onion and bell pepper and cook until soft and glossy about 5 minutes
- Add garlic and cook one minute until fragrant
- Raise heat to medium high and add ground beef then break it up and cook until no longer pink
- Add diced potato and stir so it mingles with the beef and vegetables
- Season with cumin paprika chili powder salt and pepper then stir well
- Lower heat cover and cook 10 to 15 minutes stirring now and then until potato is tender
- Fold in olives and raisins if using and cook 2 to 3 minutes more
- Taste and adjust salt and pepper then take the pan off the heat
- Let the filling cool to room temp so the dough stays crisp
- Soften dough discs and place 1 to 2 tablespoons filling in the center of each
- Brush edge with a little water or egg then fold to make a half moon and crimp with a fork
- For baking set oven to 375 F place on a parchment lined sheet and bake 20 to 25 minutes until golden
- For frying heat neutral oil in a deep skillet and fry in batches 3 to 4 minutes per side until crisp
- Rest a few minutes then serve warm with parsley on top
10) Nutrition
Serving size about one eighth of the filling with dough. Calories near two sixty. Protein near twelve grams. Carbs near twenty two grams. Fiber near two grams. Fat near fourteen grams. Saturated fat near five grams. Sodium near three hundred twenty milligrams. Figures vary by dough brand and by bake or fry method.
Short keywords used once each inside the copy baked empanadas fried empanadas. Longtail phrases used once each inside the copy easy beef empanadas for beginners flaky empanada dough tips how to crimp empanadas at home.
Leave a Comment