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

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Baked Beef Empanadas

Yields 16
Cuisine: Mexican
Category: Appetizers, Sandwiches & Salads
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.
Prep Time
25 mins
Other Time
15 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
  • 1 pound Certified Angus Beef ® top sirloin or tri-tip steak, diced in 1/8" pieces
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 yellow onion, diced (about 1 1/2 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 dough disc. 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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