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Baked Beef Empanadas

  • Author: Ed


  • 1 lb 96% lean ground beef
  • 1 onion (diced)
  • 1 poblano (diced and seeded)
  • 1/2 tbsp cumin
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp oregano
  • 1 tsp kosher salt
  • 1 cup tomato sauce
  • 1 can fat-free refried beans
  • 1 tbsp chipotle in adobo (minced)

Empanada Dough

  • 2 1/4 cups self-rising flour (divided)
  • 1 tsp cumin
  • 1 tbsp baking powder
  • 1 cup nonfat Greek yogurt
  • 2 tbsp butter
  • 1/2 cup cashew milk (unsweetened)


Prepare the Filling

  1. Sautee onions and poblano pepper in a cast-iron skillet (optional but preferred). Sprinkle a pinch of salt and cook until onions are translucent. While onions and peppers cook, add cumin, oregano, paprika, and salt to the ground beef and mix well.
  2. Add garlic to the pan and cook for about 30 seconds. Add beef and cook until fully cooked and no longer pink. Reduce heat.
  3. Add tomato sauce, refried beans, and chipotle. Stir until fully incorporated. Turn heat off and set aside.

Prepare the Empanada Shells

  1. Combine 2 cups self rising flour, baking powder, and cumin.
  2. Add butter, cashew milk, and greek yogurt. Stir the dough until it comes together and is shaggy.
  3. Sprinkle remaining 1/4 cup of flour onto a cutting board and dump the dough out.
  4. Shape into a rectangle, fold, flatten back down. Repeat this step five more times.
  5. Cut the dough in half and refrigerate the second half while you work.
  6. Roll dough out on a lightly floured surface. Roll thin and into a 12" x 18" rectangle (thinner than pie crust).
  7. Cut dough out into 5" (or 4" if making appetizer-sized baked beef empanadas)
  8. Take the scraps, roll it out, and cut dough out until you used all the dough.
  9. Refrigerate empanada shells and prepare the other half of the dough.
  10. Filling the Empanada Shells
  11. Lightly flour your cutting board. 
  12. Take a piece of dough and flatten it into a 4-inch circle.  They will be thin. Don’t worry. You can use a rolling pin, a tortilla press, or a 28oz can of tomatoes (just cover the can in saran wrap first).  
  13. Spoon 2 tbsp of filling into the middle of the disc. (1 tbsp for 4" empanada)
  14. Fold dough over unto a half-moon shape.  Crimp edges with a fork, making sure you seal the edges completely.  
  15. Refrigerate until all empanadas are ready for baking.

Baking Empanadas

  1. Mix egg and a tsp of water. Give all empanadas an eggwash.
  2. Place empanadas on a baking sheet sprayed with your preferred cooking spray.
  3. Bake at 450 for 13-17 minutes until dough is golden brown.