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!
These savory pastries are perfect for sharing with your family and friends.
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!
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.
Ingredients For Easy Beef Empanadas
For Filling
- Ground beef
- Onion
- Red bell pepper
- Garlic cloves
- Olive oil
- Habanero pepper (optional)
- Tomato paste
- Achiote powder (see FAQ’s)
- Worcestershire sauce
- Red wine vinegar
- Thyme – dried
- Paprika
- Cumin
- Fresh cilantro
- Salt
- 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)
Equipment Needed and Helpful Tools
- Large skillet with a fitted lid
- Chopping board
- Large kitchen knife
- Wooden spoon
- Large bowl
- Small bowl
- Pancake flipper
- Pastry brush
- Fork
- Measuring spoons
How To Make Easy Baked Beef Empanadas
Make the Beef Filling
- Chop red bell pepper
- Chop onion
- Dice habanero peper
- Chop cilantro
- Mince garlic
- Heat oil in large skillet over moderate heat.
- Saute onion, red bell pepper, and habanero pepper (if using) for about 1 minute. 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 and cover.
- Cook for an additional 5 minutes.
Assemble and Bake The Savory Pastries
- Lay out dough discs on a baking sheet.
- Add a few heaping teaspoons of 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.
Substitutions And Variations
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.
Achiote powder – Annatto seeds or achiote seeds can be used. (see FAQ’s)
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. (see FAQ’s)
If You Love Panamanian Cuisine, here are some other traditional food recipes to try!
- Arroz con pollo
- Tamal de olla
- Sweet plantains
- Yuca frita – french fries
Frequently Asked Questions
What Types Of Meat Can I Use In Empanadas?
You can use ground pork, ground chicken or turkey to make the empanadas.
Seafood, fruit, and vegetables are very common types of empanadas.
What is Achiote powder?
Achiote powder also known as Annotto powder, is a red spice made from the seeds of the achiote tree. The seeds are ground into a powder and then used to flavor food. It is commonly used in Latin American cuisine. Ground achiote powder has a slightly earthly smoky flavor with hints of nutmeg and cinnamon.
Can You Deep Fry Empanadas?
Yes you can deep fry empanadas! If you are using store bought empanada dough discs, there are different discs made specifically for baking or frying.
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How To Make Easy Panamanian Baked Beef Empanadas
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!
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)
- Egg and 1 tablespoon water (for pastry egg wash)
Instructions
- Heat oil in large skillet over medium heat.
- Saute onion, red bell pepper, and habanero pepper (if using) for about 1 minute. Add mince garlic and cook for an additional minute.
- Add the ground beef and cook, breaking it apart with a wooden spoon.
- Cook for 5 to 7 minutes or until no longer pink.
- Turn down the flame to low heat.
- Add 1 tablespoon tomato paste at a time and mix throughly.
- Add the rest of ingredients, mix throughly, cover, and cook for an additional 5 minutes.
- Transfer the meat mixture to a large bowl and allow it to cool to room temperature.
- Heat oven following the store bought Empanada disc instructions. It usually is 375 degrees.
- In a small bowl whisk an egg and 1 tablespoon of water to make the egg wash.
- Lay out room temperature dough discs on a baking sheet.
- Add a heaping tablespoon or two of the 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 for about 18 to 20 minutes or until they are golden brown.
- 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
Substitutions And Variations
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.
Achiote powder - Annatto seeds or achiote seeds can be used. (see FAQ's)
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. (see FAQ's)