These Ground Beef Empanadas are delicious and easy to make! Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling. Simply start with ready-to-bake pie crust dough, cut out circles, make the filling with lean ground beef, then fill, fold, and seal! You can freeze them up to 4 months or bake immediately and enjoy! #empanadas #appetizers #easydinners #easyrecipes #beefempanadas
Set the pie crust dough out on the counter (unopened) to bring to room temperature.
Mince the garlic. Thinly slice the scallions. Beat the egg in a small bowl.
Make the ground beef filling by first preheating a medium-large pan on high heat. Add 1 tsp Olive Oil, then the ground beef. Break up the beef and add the minced cloves garlic, sliced scallions, chili powder, cumin, salt, black pepper, and a touch of cayenne (optional). Transfer the filling to a bowl and let it cool in the fridge.
Roll the dough out onto a large smooth, clean and floured surface. Using a Rolling pin, roll it even thinner to spread it out to about 15-16" in length and 11" in width. If it breaks as you open or roll it, simply patch it back up together. Lift it up to ensure it isn't sticking to the surface.
Using a lid or large biscuit cutter about 4 3/4" in diameter, cut circles into the dough. When you run out of space, roll out the scraps again after you make the first batch. You should get about 8 empanadas from each pie crust.
Take the cooled beef filling and add a heaping spoonful to the center of each circle, creating a tall mound that leaves about 3/4" space from filling to edge.
Using your finger or small pastry brush, brush a small amount of the beaten egg around the outer edge of the right half of the circle.
Using both hands, carefully fold over one side using the other hand to push the filling inside away from the edge so that you get dough on dough to seal. Push down to seal with fingers. Then use a fork to crimp around the edge.
Place each empanada on an oiled sheet pan. Brush the tops with the egg and then give a very light sprinkle of chili powder. Now, either bake them (see below) or place the sheet pan in the freezer and then transfer the empanadas to a storage container after frozen.
Preheat the oven to 400 F degrees
Place the empanadas (fresh or frozen) on an oiled sheet pan and place on the center rack of the oven. Bake for 15 minutes or until golden brown. Enjoy!