Beef Empanadas

Beef Empanadas

Beef Empanadas

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  • Two empanadas
  • 350 cal
  • 16g fat (4.5g sat)
  • 195mg chol
  • 1020mg sodium
  • 32g carb
  • 2g fiber
  • 20g protein


  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1/2 pound lean ground beef
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 hard-boiled eggs, roughly chopped
  • 1/4 cup sliced green olives
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • 1 (8-ounce) package refrigerated buttermilk biscuits
  • Flour, for rolling
  • 1 egg beaten with 1 tablespoon water, for egg wash


Preheat oven to 350° F. Line a baking sheet with parchment paper.

Heat oil in a sauté pan over medium heat. Cook onions and garlic until soft, about 5 minutes. Add beef and cook until no longer pink, about 7 minutes. Stir in cumin, paprika, eggs, olives, parsley, salt and pepper. Remove from heat and cool slightly.

Gently roll out each biscuit to a 5- to 6-inch circle on a lightly floured work surface. Place about 1/4 cup filling in the center of each circle and fold in half, like a turnover. Crimp edges together with a fork. Brush tops with egg wash and place on prepared baking sheet.

Bake on the middle rack until golden brown, 15 to 20 minutes.