Beef Empanadas


Preparation info

  • Difficulty


  • Makes About



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Lean ground (minced) beef, 6 oz (185 g)
  • Pine nuts, 3 tablespoons, coarsely chopped
  • Yellow onion, ½, finely chopped
  • Tomato paste, 1 tablespoon
  • Red wine, ¼ cup (2 fl oz/60 ml)
  • Currants, 3 tablespoons
  • Ground cumin, ½ teaspoon
  • Dried oregano, ¼ teaspoon
  • Salt and freshly ground pepper
  • Savory Tart Dough, 1 disk
  • Egg, 1, whisked with 1 tablespoon water


  • Make the filling

    In a frying pan over medium heat, cook the beef and the pine nuts until the beef is no longer pink, about 6 minutes. Transfer to a bowl. Add the onion to the pan and cook, stirring, until softened, about 5 minutes. Add the tomato paste and wine and cook, stirring, for about 3 minutes. Stir the onion mixture, currants, cumin, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper into the beef.

  • Roll out the dough

    Preheat the oven to 375°F(190°C). Line 2 baking sheets with parchment (baking) paper. On a floured work surface, roll out the dough until just less than ¼ inch (6 mm) thick. Using a 3-inch (7.5-cm) biscuit cutter, cut out as many rounds as possible from the dough. Transfer to the prepared baking sheets. Gather the scraps together, roll out again, and cut out additional rounds. Brush the rounds with the egg mixture.

  • Assemble the empanadas

    Place a generous tablespoon of the filling in the center of each dough round. Fold the dough over the filling, lining up the edges. Firmly crimp the edges with a fork. Brush the tops of the empanadas with the egg mixture. Bake until golden brown, about 30 minutes, and serve warm.