Easy Panamanian Baked Beef Empanadas 

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Flaky Panamanian baked beef empanadas stuffed with ground beef, peppers, onion, and savory spices are a delicious, easy to make appetizer, snack, or main dish!

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• Prep time: 20 minutes
• Bake time: 20 minutes
• Total time: 40 minutes
• Servings: 12 pieces
• Prep level: Beginner +

Ingredient Notes

• Ground beef: You can use ground pork, ground chicken or turkey to make the empanadas. Seafood, fruit, and vegetables are very common types of empanadas.
• White onion: Red or yellow onion can be used.
• Red bell pepper: Yellow or orange is the best. Green pepper can be substituted, just keep in mind that red bell peppers are the sweetest of the bell pepper varieties while green peppers will taste more bitter.
• Olive oil: Vegetable oil can be substituted.
• Tomato paste: Tomato sauce or chicken stock is often used. In saying that, using sauce or stock can make the beef mixture running. If that does occur, add a little bit of flour to the mixture and blend throughly.
• Paprika: Chili powder can be substituted.
• Egg: I usually only have extra large or large eggs in the fridge but any size egg will work for the egg wash.
• Optional ingredients: Often chopped green olives and raisins are added to Panamanian empanadas. I did not include either in this recipe.
• Store bought pre-made empanada dough discs:  store bought pie crust, puff pastry, or homemade dough.

Step-by-Step Instructions

• Prep the vegetables.
• Heat oil in large skillet over moderate heat. Saute onion, red bell pepper, and habanero pepper (if using). Add mince garlic and cook for an additional minute.

• Add the ground beef and cook until no longer pink. Add the rest of ingredients, mix throughly, cover and cook for a few minutes.

• Lay out dough discs on a baking sheet. Add some of the empanada filling to the center of each dough disc and fold in half.

• Press and seal the edges tightly closed with the tines of a fork. Brush the empanadas with egg wash. Bake until they are golden brown.

See the recipe card below for complete measurements and cook times.

Laura Belle’s Tips

1. Use pre-made dough for convenience – This saves time and they still bake up golden and crisp. Let them come to room temperature before filling to prevent cracking.
2. Don’t overfill – Too much filling can cause the dough to tear during baking.
3. Brush with an egg wash – A quick brush of beaten egg over the tops give the empanadas a beautiful golden sheen when baked.

Make Ahead

Assemble the empanadas and freeze them unbaked for a quick meal later. Freeze baked leftovers in an airtight container. When ready to use, let them come to room temperature, then reheat in the oven until thoroughly warm.

Panamanian Beef Empanadas

Pair these pocket pies with:

• Tomato & Avocado Salad
• Arroz con Guandú – Rice with Pigeon Peas
• Yuca frita from A Sassy Spoon
• Sauces for Dipping – Garlic Cilantro Crema or Chimichurri Sauce

Origin

The exact origin of empanadas is unknown although, they are believed to have originated in northwest Spain. Empanar is Spanish for “to bake in pastry“. 

Today, there are many kinds of empanadas with a variety of ingredients. Typically they are filled with savory minced meat and vegetables but can also be filled with fruit.

Empanadas can range in size, from large enough to feed a family to tiny bite size pastries, and are more commonly baked but are also fried.

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Yield: 12

Easy Panamanian Baked Beef Empanadas

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Flaky Panamanian beef empanadas stuffed with ground beef, peppers, onions, and savory spices are a delicious, easy to make appetizer, snack, or main dish!

With a combination of homemade meat filling and pre-made empanada discs, they are ready to eat in less that 45 minutes and guaranteed to be a hit!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 3/4 pound ground beef
• 1 small white onion – approximately 1/2 cup chopped
• 1 small red bell pepper – approximately 1/2 cup chopped
• 3 garlic cloves – minced
• 2 tablespoons olive oil
• 1 habanero pepper (optional) – minced
• 2 tablespoons tomato paste
• 1/2 teaspoon achiote powder
• 2 teaspoons Worcestershire sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dry thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 3 tablespoons fresh cilantro – finely chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• For Pastry Dough:
• Pre made empanada dough (store bought 5″ discs for baking, find them freezer section)
• Egg and 1 tablespoon water (for pastry egg wash)

Instructions

1. Heat oil in large skillet over medium heat.
2. Saute onion, red bell pepper, and habanero pepper (if using) for about 1 minute. Add mince garlic and cook for an additional minute.
3. Add the ground beef and cook, breaking it apart with a wooden spoon.
4. Cook for 5 to 7 minutes or until no longer pink.
5. Turn down the flame to low heat. 
6. Add 1 tablespoon tomato paste at a time and mix throughly.
7. Add the rest of ingredients, mix throughly, cover, and cook for an additional 5 minutes.
8. Transfer the meat mixture to a large bowl and allow it to cool to room temperature.
9. Heat oven following the store bought Empanada disc instructions. It usually is 375 degrees.
10. In a small bowl whisk an egg and 1 tablespoon of water to make the egg wash. 
11. Lay out room temperature dough discs on a baking sheet. 
12. Add a heaping tablespoon or two of the filling to the center of each dough disc and fold in half.
13. Press and seal the edges tightly closed with the tines of a fork.
14. Brush the empanadas with egg wash.
15. Bake for about 18 to 20 minutes or until they are golden brown.
16. Serve with your favorite dipping sauces, sour cream, or salsa.

Notes

Equipment Needed and Helpful Tools

• Large skillet with a fitted lid
• Chopping board
• Large kitchen knife
• Wooden spoon
• Large bowl
• Small bowl
• Pastry brush
• Fork
• Pancake flipper
• Measuring spoons

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 235Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 253mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 10g

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