Baked Beef Empanadas recipe provided by the Certified Angus Beef® brand.

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Baked Beef Empanadas

Yields 16
A blend of steak, onion, chiles, and spices make these baked beef empanadas an incredible appetizer or main dish. An easy recipe to make with refrigerated pizza dough.
  • 1 pound Certified Angus Beef ® top sirloin or tri-tip steak, diced in 1/8" pieces
  • 1 tablespoon olive oil
  • 1/4 cup butter
  • 1 large onion, diced (2 cups)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons cumin seeds
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (4-ounce) can green chilies
  • 1/4 cup fresh chopped cilantro or flat leaf Italian parsley
  • 2 (11-ounce) tubes raw pizza dough, thin crust
  • 1/4 cup flour, for work surface
  • 4-inch cookie cutter (large drinking cup works well too)
  1. In a large sauté pan sear steak pieces in a single layer with olive oil on medium high heat. Sear in batches to avoid steaming, stirring occasionally. Transfer to a medium mixing bowl.
  2. Add butter and onion to pan; simmer for 3 minutes until onions become transparent. Add garlic, cumin, cumin seeds, pepper flakes, salt and pepper. Simmer an additional 3 to 4 minutes.
  3. Combine steak with onion mixture. Stir in green chilies and cilantro. Refrigerate 15 minutes until ready to assemble empanadas.
  4. Preheat oven to 375° F. Using a rolling pin, roll dough into 2 large rectangles; dust with flour as needed. Cut eight 4-inch circles from each half.
  5. Put 1/3 cup of empanada mixture in each half-circle. Use water on the edge as needed to seal. Line empanadas on a sheet tray. Bake approximately 25 minutes until golden brown.

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