Chipotle Beef Empanadas, Baked
Chipotle Beef Empanadas, Baked
Ingredients
For the Filling
- 1 tablespoon Olive oil
- 1 pound Ground beef, lean
- 1/2 Yellow onion, small, finely diced
- 1/2 Red bell pepper, small, finely diced
- 2 Garlic cloves, minced
- 1 Chipotle in adobo sauce, minced, plus 1 tablespoon of adobo sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1/2 teaspoon Dried oregano
- 1/2 cup Beef broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 1/4 cup Fresh cilantro, chopped, optional
For the Empanadas
- 2 Refrigerated pie crusts, from a 14.1-ounce package
- 1 Large egg
- 1 tablespoon Water
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 10 min•🌡️ 400°F - 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, yellow onion, and red bell pepper. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the minced garlic, minced chipotle in adobo, adobo sauce, tomato paste, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the beef broth. Bring the mixture to a simmer and cook for 5 to 7 minutes, or until most of the liquid has evaporated and the mixture has thickened. Remove from heat and stir in the fresh cilantro, if using. Let the filling cool slightly for about 10 minutes.
⏱️ 15 min - 5
On a lightly floured surface, unroll one pie crust. Using a 5 to 6-inch round cutter (or a bowl/lid as a guide), cut out 3 to 4 circles from each crust. Gently re-roll any scraps to cut additional circles if needed, aiming for 6 circles total.
⏱️ 5 min - 6
Spoon about 1/4 cup of the cooled beef filling onto one half of each pastry circle, leaving a small border around the edge. Lightly moisten the edges of the pastry with water. Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp with the tines of a fork.
⏱️ 10 min - 7
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Place the empanadas on the prepared baking sheets. Brush the tops of the empanadas with the egg wash.
⏱️ 5 min - 8
Bake for 20 to 22 minutes, or until the empanadas are golden brown and puffed. Let them cool on the baking sheets for a few minutes before serving.
⏱️ 22 min•🌡️ 400°F
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Beef Empanadas, Baked
Ingredients
For the Filling
- 1 tablespoon Olive oil
- 1 pound Ground beef, lean
- 1/2 Yellow onion, small, finely diced
- 1/2 Red bell pepper, small, finely diced
- 2 Garlic cloves, minced
- 1 Chipotle in adobo sauce, minced, plus 1 tablespoon of adobo sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1/2 teaspoon Dried oregano
- 1/2 cup Beef broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 1/4 cup Fresh cilantro, chopped, optional
For the Empanadas
- 2 Refrigerated pie crusts, from a 14.1-ounce package
- 1 Large egg
- 1 tablespoon Water
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 10 min•🌡️ 400°F - 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, yellow onion, and red bell pepper. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the minced garlic, minced chipotle in adobo, adobo sauce, tomato paste, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the beef broth. Bring the mixture to a simmer and cook for 5 to 7 minutes, or until most of the liquid has evaporated and the mixture has thickened. Remove from heat and stir in the fresh cilantro, if using. Let the filling cool slightly for about 10 minutes.
⏱️ 15 min - 5
On a lightly floured surface, unroll one pie crust. Using a 5 to 6-inch round cutter (or a bowl/lid as a guide), cut out 3 to 4 circles from each crust. Gently re-roll any scraps to cut additional circles if needed, aiming for 6 circles total.
⏱️ 5 min - 6
Spoon about 1/4 cup of the cooled beef filling onto one half of each pastry circle, leaving a small border around the edge. Lightly moisten the edges of the pastry with water. Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp with the tines of a fork.
⏱️ 10 min - 7
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Place the empanadas on the prepared baking sheets. Brush the tops of the empanadas with the egg wash.
⏱️ 5 min - 8
Bake for 20 to 22 minutes, or until the empanadas are golden brown and puffed. Let them cool on the baking sheets for a few minutes before serving.
⏱️ 22 min•🌡️ 400°F