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Empanadas (Appetizer)

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“Put these babies on your next Mexican menu. You won't be disappointed. Cook time does not include browning the beef.”
20 Empanadas

Ingredients Nutrition


  1. To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
  2. Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
  3. Set aside.
  4. Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
  5. Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
  6. Put 2 teaspoons of filling on each dough circle.
  7. Fold each over into a half circle.
  8. Moisten edges with water and press edges together with a fork.
  9. Place empanadas slightly apart on an ungreased cookie sheet.
  10. Prick tops with a fork.
  11. Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
  12. These may be wrapped carefully after baking and frozen.
  13. To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.

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