Description
Golden, flaky empanadas filled with spiced ground beef and tomato paste, cooked in olive oil for richness. Perfectly balanced without pork or alcohol, these handheld Argentinian classics are easy to assemble and customize.
Ingredients
2 Tbsp olive oil
1/2 cup finely chopped onion
1–2 jalapeños, seeded
2 garlic cloves, minced
1/2 lb ground beef
1 Tbsp taco seasoning (alcohol-free)
1 Tbsp tomato paste
1/4 cup vegetarian broth
1/2 tsp salt
1/4 tsp black pepper
1 lb store-bought empanada dough
1/4 cup grated Cheddar cheese (optional)
Instructions
Preheat oven to 400°F (200°C)
In a skillet, heat oil. Sauté onion, jalapeños, and garlic
Add ground beef, cook until browned
Add taco seasoning, tomato paste, broth, salt, and pepper. Simmer 10 minutes
Let filling cool slightly
Roll out dough, cut into 10 circles
Place 2–3 tbsp filling in center of each. Top with optional cheese
Fold dough over, crimp edges
Place on baking sheets lined with parchment paper
Bake 15–18 minutes until golden
Notes
Use gluten-free dough to accommodate dietary needs
Ensure store-bought dough contains no lard or pork
For jalapeño heat, adjust seeding level
Leftovers freeze well in airtight containers
- Prep Time: 30
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg