Baked Beef Empanadas

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Baked Beef Empanadas
Another family favorite made on the healthier side. These Baked Beef Emapanadas made with my special picadillo recipe has a great taste without all the frying!!! Enjoy!
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2.5 lbs ground beef season with, salt, pepper, onion, garlic, tomato sauce and sazon.
  • 1 package empanada dough pastry disc's are in the freezer section of most grocery stores
  • 1 Egg whisked
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2.5 lbs ground beef season with, salt, pepper, onion, garlic, tomato sauce and sazon.
  • 1 package empanada dough pastry disc's are in the freezer section of most grocery stores
  • 1 Egg whisked
Instructions
  1. Fill each empanads disk with the seasoned beef, directly in the middle,
  2. Fold the dough over to make a half-moon shape. Don't worry if your dough rips or tears, you can easily put it back together with your fingers!
  3. This is the fun part! I used my new Empanada Fork to seal my empanadas. Usually this part was done with an actual fork and you would go around over and over again sealing your dough, But with the Empanada Fork, all I needed was one good push and the dough sealed easily and quickly!
  4. One you've sealed all your empanadas, put them on a foil covered tray. Then take the whisked egg and brush it over the top of the empanadas! This will give your empanadas thee golden crisp color and taste, just like you would get if you had fried it.
  5. Bake the emapandas at 350 for 30 minutes until they are golden brown,
Recipe Notes

So obviously the best part of this recipe is seasoning the beef to perfection.  Picadillo is one of my favorite things to make because we can eat it with veggies, rices or even on nachos!

I recommend making only the amount you wish to eat that day. Re-heating can cause it to get soggy, but I always have extra beef and if I want more in a few days, it doesn't take much time make them with the Empanada Fork!

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