Baked Beef Empanadas | © 2017 | | © 2017 |

These empanadas have a hearty beef and lentil filling encased in crisp pastry crust flavoured with smoked paprika that I have adapted from Savoring Time in the Kitchen. Thanks, Susan!
Empanadas are popular throughout South America and traditionally these little meat pies are fried, but I prefer to make them slightly healthy by baking them. Serve these as appetizers at parties or as a simple lunch or dinner.

Minced Beef FillingPastry Dough
  • 1 tbsp Butter
  • 1 Onion, diced
  • 1 clove Garlic, minced
  • 350 g Minced beef
  • 1 tsp Smoked paprika powder
  • 1 tsp Ground cumin
  • 1/2 tsp Chilli flakes
  • 150 g Puree tomato
  • 150 g Cooked lentil leftover
  • 2 tbsp Sultanas
  • A handful of green olives, pitted and chopped
  • Salt and pepper to taste
  • 260 g Spelt bread flour
  • 1 tsp Smoked paprika
  • 1 tsp Sea salt
  • 110 g Butter
  • 1 Large egg, beaten
  • 80 ml Ice water
  1. For the filling: Heat butter in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add minced beef and cook, stirring to break up any lumps, for 3 minutes or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add tomato puree, lentils and sultanas. Simmer until sauce thickens, about 6 minutes. Stir in chopped olives and season to taste. Cool completely.
  2. For the empanada dough: Combine the spelt flour, smoked paprika, and sea salt in a large bowl. Cut in the butter and rub until the mixture resembles coarse cornmeal. In a separate bowl, whisk the beaten egg, (reserving 1 tablespoon for brushing) and ice water together. Add the egg mixture to the flour mixture to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
  3. Preheat oven to 200C/400F. Line a large oven sheet with baking paper.
  4. On a floured table top, roll out the dough to 1/4 inch thick. Then, cut fourteen 8cm rounds, using a pastry ring mould. Drop 1 tablespoon of beef mixture in the center of each round. Fold in half to enclose the filling, pinching the edges to seal. Crimp the edges using your fingers or the tines of a fork.
  5. Place empanadas on the prepared tray. Brush with the reserved egg and bake for about 20 minutes or until golden and crisp. Serve warm. | © 2017 | | © 2017 | | © 2017 |


mjskit 16/3/17 04:09

You are a perfection! These are beautiful empanadas and of course your photos show just how delicious they are. Love the crispy pastry and the spicy filling. I could finish off that plate of empanadas in no time. Smoked paprika in the pastry is a nice touch.

Nancy Chan 16/3/17 04:35

You are a great cook. Your food posts always make me hungry. I would love to enjoy some of those beef empanadas.

Rafeeda AR 16/3/17 05:32

Such beautiful looking empanadas! They have an amazing color despite being baked...

Marta @ What should I eat for breakfast today 16/3/17 06:33

I fell in loe with empanadas the first time I made them :)

Sharmila kingsly 16/3/17 06:47

Empanadas looks great.. in India we make a sweet sweet named gujjiya in the similar shape.. I got reminded of that !! Lovely share Angie :) The looks awesome and perfectly baked!!

Rosa 16/3/17 08:08

They look delicious! Very hearty and comforting.



Natalia 16/3/17 12:32

They look so delicious☺

Tricia Buice 16/3/17 13:41

Angie you absolutely perfected your sealing method. These are beautiful and no doubt delicious. I have a friend from Mexico and your empanadas are as pretty as anything she makes. Bravo!!

Cheyanne @ No Spoon Necessary 16/3/17 13:44

Oh gawsh, this is reminding me it has been WAY to long since I've made (or eaten) empanadas! These look just delicious, Angie!! I'm loving that beef and lentil filling! And your empanada dough looks absolutely PERFECT! Cheers, girlfriend!

kitchen flavours 16/3/17 14:30

These look delicious! Perfectly baked!

GG 16/3/17 15:03

These looks wonderful, a lovely full of flavour filling and great to bake them rather than fry. GG

Mindy 16/3/17 15:18

These look great and I bet they taste even better!

Karen Luvswesavory 16/3/17 16:03

These fragrant baked empanadas must be very yummilicious !

Balvinder 16/3/17 16:45

Great recipe, as always. Thanks!

Monica 16/3/17 17:16

Wonderful to see this! I have always wanted to make empanadas but haven't yet! I will study this. Looks like a fabulous batch. Yum!

Pam 16/3/17 17:47

YUM! They look perfect.

Evelyne CulturEatz 16/3/17 18:29

So pretty! Empanadas have been on my recipe bucket list for way to long, love that you added lentils in the filling.

Susan 16/3/17 19:25

These look perfect for dinner on these chilly nights! The only thing I'll do different is use TVP as my filling instead of beef. Thank you for the recipe, XOXO

fimere 16/3/17 19:57

ils sont parfaits et bien dorés
bonne soirée

Unknown 16/3/17 20:16

I’ve never had baked empanadas, which is a little strange because I love empanadas and I’m always watching my weight. I’m going to try to make these this weekend. Great recipe Angie :)

grace 16/3/17 20:30

this couldn't look any more appetizing even if they were fried! what perfect little hand pies, and your filling is awesome.

Cheri Savory Spoon 16/3/17 21:34

Love that you used lentils as part of the stuffing, also great idea to bake them. They look perfectly cooked.

SavoringTime in the Kitchen 16/3/17 21:38

What a beautiful adaptation, Angie, and thanks so much for the mention :) I am loving your beef version with the lentils and you did a beautiful job of crimping the edges.

Gingi 16/3/17 23:33

These look absolutely heavenly! Yum yum!!! -

Sue/the view from great island 17/3/17 01:02

I LOVE empanadas, but never make them, why?? Yours look perfect and authentic!

Nava K 17/3/17 09:12

I have to say no to beef, I'll pack these empanadas with either chicken or lamb and L'll enjoy the best moment with it.

Shashi at SavorySpin 17/3/17 13:46

Oh Angie - these look perfect! Such a delicious looking crust and filling! Gorgeous photos too.

Alida 17/3/17 15:36

You make everything to perfection. These are made so well and they look delicious! Have a nice weekend!

Amy (Savory Moments) 17/3/17 16:17

These look absolutely amazing, Angie!

Jean | 17/3/17 16:36

Angie, I've never made my empanadas with lentils! I'm very excited about this and have pinned it so it won't slip through the cracks.

Emma @ Bake Then Eat 17/3/17 17:02

These are so perfect looking and that pastry looks so good :D

Barbara 17/3/17 21:39

Love Susan's many good recipes. This one is a winner. Love the idea of beef and lentils in them, so prettily presented.

Gloria Baker 17/3/17 23:06

Delicious!! We love empanadas!!

Liz That Skinny Chick Can Bake 18/3/17 02:30

Wow, your crimping is just gorgeous! And the filling sounds amazing, too. What scrumptious empanadas, Angie!!!

Karen (Back Road Journal) 18/3/17 14:39

Love empanadas but don't think I've ever had any with lentils added…I think they would make a nice addition to both the flavor and texture.

Sokehah cheah 18/3/17 16:34

These look yummy, just like our local curry puffs. I like the 2 tiered plate, cute!

Big Rigs 'n Lil' Cookies 18/3/17 16:40

These sound so good, Angie! I love the paprika in the crust. And your crimping? Beautiful!

Ivy 18/3/17 16:56

They look amazing! I would never have thought to combine beef mince with lentils!

Anne@ASaladForAllSeasons 19/3/17 16:26

Beautiful empanadas, Angie! Love the look of that smoky, spicy filling. And I'd never miss them being fried with that beautiful, golden crust!

Kelly 19/3/17 22:15

These are the most beautiful empanadas ever! They look perfect, Angie!! Love that you baked them and the lentils as well!

Adina 20/3/17 09:27

So delicious! Empanadas are one of those foods I've wanted to make for years, but somehow never got to it. Hopefully soon!

Harriet Emily 20/3/17 16:31

I love empanadas! These look so flavourful and delicious. Such a great recipe Angie! Pinned :D

All That I'm Eating 20/3/17 17:07

These are so cute, I bet they are full of so much flavour. I could just eat one (or three!) right now!

Pam 20/3/17 17:36

Empanadas are great, Angie and yours looks delicious! Susan has great recipes too and I can see why you made these. I wish I lived near you so that I could get some crimping lessons. Way to go, good job, Angie!

Merryn@merrynsmenu 21/3/17 04:28

Wow Beef empanadas with the addition of lentils sultanas and olives in home made pastry = divine. These are beautiful Angie, thanks for sharing 8)

cakespy 21/3/17 12:36

YUM! These are adorable and look like they pack a wallop of flavor. You've really created a beautiful presentation for these empanadas, too.

GiGi Eats Celebrities 21/3/17 14:35

I HAVE NEVER had anything like this before - I need to see if I can try and make them "GiGi Style" cause I do love me some beef!

Unknown 21/3/17 14:47

They look superb, I would love to try a vegetarian version of this..

norma chang 21/3/17 15:00

Similar to a curry puff I make, next time I should combine with lentils thanks for the idea.

Rumana Rawat 21/3/17 17:51

I love them. looks so tasty.

Juliana 21/3/17 22:00

Oh Angie, these little empanadas look so good...and perfect as appetizers.
I hope you have a wonderful week ahead :)

Kitchen Riffs 22/3/17 01:28

Love empanadas! And I think beef are the best. These look fantastic -- full of flavor. And perfectly made, too -- they're gorgeous! Thanks.

Vicki Bensinger 22/3/17 01:42

I saw these on Susan's site, she always has wonderful recipes doesn't she? Yours look perfect and I'm sure tasted amazing!

Unknown 22/3/17 03:22

Empanadas are a favorite of ours and these look so good. I like that you added lentils in it, so flavorful.

Katerina 22/3/17 12:12

We make a lot such type of puff pastry triangles here and we stuff them with cheese or spinach or chicken. They turned out beautifully Angie!

ami@naivecookcooks 22/3/17 16:33

These look sooo delicious Angie!! That crispy pastry is calling my name!!

Anu - My Ginger Garlic Kitchen 22/3/17 16:37

How beautifully and perfectly crafted empanadas — comfy and hearty. They have turned out, Angie. I also adore Empanadas and often make with puff pastry sheets. Loving the fact that you added leftover lentils to these.

Rosita Vargas 22/3/17 17:28

Angie,se se ven muy exquisitas me encantan las empanadas,abrazos

Unknown 22/3/17 21:53

Wow, these empanadas look perfect! Love that they're baked instead of fried!

Jeanette 22/3/17 22:42

My kids love empanadas - these look amazing! I love the Spanish paprika in the dough.

Pola & Cleme 25/3/17 17:19

Look delicious this empanadas and very perfect!

Ana Regalado 27/3/17 15:11

I haven't had empanadas in years ! Empanada is one of my fave snacks when I was young though the ones they sell back then tend to be oily :D

Helene Dsouza 4/4/17 17:28

And once again you caught my attention. How do you get the ideas for these wonderful recipes Angie! Awesome share!

Sharon D. 4/4/17 22:45

I haven't had empanadas in awhile. You certainly know how to make me drool, Angie. I am feeling hungry just looking at these!

Muna Kenny 13/4/17 16:38

Oh my Lord! Thanks for making me hungry Angie :) I haven't had these since long time..

tigerfish 19/4/17 00:04

I always associate empanadas with Singapore/Malaysia's curry puffs :)

Getting Real in Your Kitchen 5/5/17 00:33

These look so yummy! Can I use Einkorn flour?

Hanny Or Melissa 16/5/17 13:17
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