These delicious little treats have been a huge hit in my home recently! I have made them whenever we have guest over and everyone loves them!

My empanadas recipe is super easy and delicious! They make the perfect appetizer for your home dinners or bbq's. You can whip them up in just a few minutes.

I will be sharing the easy empanada recipe for guava & cheese as well as beef empanadas!

I used this guava paste below!

Enjoy!

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Empanadas Recipe Easy

Here is a simple and so delicious empanadas recipe. Learn to make beef empanadas as the perfect appetizer or guava and cheese empanadas for the perfect dessert!

Prep Time

10 Minutes

Cook Time

30 Minutes

Servings

Empanadas

Ingredients

• 1 Pound Ground Beef
• 1/4 Cup Onion chopped
• 2 garlic cloves Minced
• 1/4 Cup Tomato Sauce
• 1/2 Red Bell Pepper chopped
• 1/2 Tsp Chili Powder
• 1 Tsp Ground Cumin
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• Salt & Pepper to taste
• 1/2 Cup Guava Paste
• 1/2 Cup Cream Cheese
• 1 Egg Beaten
• 2 Refrigerated Pie Crusts
• Cooking Oil

Prep Time 10 Minutes Cook Time 30 Minutes Servings Empanadas Ingredients 1 Pound Ground Beef 1/4 Cup Onion chopped 2 garlic cloves Minced 1/4 Cup Tomato Sauce 1/2 Red Bell Pepper chopped 1/2 Tsp Chili Powder 1 Tsp Ground Cumin 1/2 Tsp Garlic Powder 1/2 Tsp Onion Powder Salt & Pepper to taste 1/2 Cup Guava Paste 1/2 Cup Cream Cheese 1 Egg Beaten 2 Refrigerated Pie Crusts Cooking Oil

Instructions

1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. In a skillet over medium heat add 1 tbsp of oil and onion. Sauté for 3-5 minutes than add garlic and sauté for 1 more minute. Add beef and cook till no longer pink. Add seasonings, bell peppers, and tomato sauce. Let simmer for 5-7 more minutes.
3. Remove meat from skillet and place in a bowl to cool removing as much fat as possible.
4. Unroll the pie dough and cut out circles using the opening of a cup. Reroll until you've made the most circle cutouts possible. Mine yielded 10 circles per pie crust but yours can be more or less depending on the size you cut out with.
5. Before filling each round roll it out with a rolling pin to make more space. Fill with 1-2 tbsp of meat mixture. Fold over and crimp edges with fork. Arrange each empanada on the baking sheet.
6. Brush evenly with beaten egg and bake for 30-45 minutes or until edges are golden brown.
7. To make the guava and cheese empanadas simply add about 1/2 tbsp of cream cheese and 1/2 tbsp of cubed guava paste to the round. Fold over and crimp with fork like before.

Recipe Notes

If I have leftovers I save these sealed on my counter and eat them the next day during breakfast. You can also refrigerate.