Filipino beef empanadas are baked ground beef pastries seasoned with onion, chili powder, and canned tomatoes with green chilis, finished with melted Monterey Jack cheese inside a store-bought pie crust. They come together faster than most stuffed pastry recipes and hold up well in the fridge for days, which makes them genuinely useful on a busy week. If you want a portable, filling meal that reheats without falling apart, this is a solid choice.
Why this recipe works
Two things matter most here. First, draining the cooked beef thoroughly before filling the crusts keeps the pastry from going soggy — even a tablespoon of excess liquid will ruin the bottom crust by the time the empanadas finish baking. Second, draining the canned tomatoes with green chilis before adding them to the filling removes extra moisture while keeping the flavor, so you get a concentrated, slightly spicy filling that stays put inside the pastry. Both steps take under a minute and make a real difference in the final texture.
Ingredient notes
- Store-bought pie crust: Refrigerated rolled pie crust (not deep-dish shells) is easiest to cut into rounds and fold. Two standard 9-inch crusts yield enough for a full batch. Let the dough sit at room temperature for about 10 minutes before cutting — cold dough cracks at the fold.
- Canned tomatoes with green chilis: Ro-Tel is the most common brand. Drain it well in a fine-mesh strainer and press lightly. Mild, original, or hot all work — choose based on how much heat you want.
- Monterey Jack: Pre-shredded works fine here. If you want a sharper flavor, pepper jack is a straightforward swap and adds heat without any extra steps.
- Chili powder: Standard American chili powder blend is what this recipe calls for — not pure ground chile. Adjust the amount to taste before filling the crusts, since the cheese will mellow the heat slightly.
Keeping and reheating
Baked empanadas keep in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or toaster oven for 10 to 12 minutes — this brings the crust back to crisp. The microwave works in a pinch but softens the pastry noticeably, so skip the microwave if texture matters to you. For freezing, let the empanadas cool completely, then freeze in a single layer on a baking sheet before transferring to a zip bag; they keep for up to 2 months. Reheat from frozen at 375°F for 18 to 20 minutes. The filling reaches a safe internal temperature well before the crust over-browns at that heat.
Common problems and fixes
- Filling leaks out during baking: The edges were not sealed firmly enough. Press the fork tines all the way through both layers of dough, and make sure the dough edge is free of filling or grease before crimping — fat prevents the seal from holding.
- Crust tears when folding: The dough is too cold or too dry. Let it rest at room temperature longer, and if it cracks at the edge, press it back together with damp fingertips before crimping.
- Bottom crust is pale and doughy: The baking sheet is insulating too much heat. Use a light-colored metal sheet rather than a dark non-stick pan, or place the sheet on a lower oven rack for the last 5 minutes.
- Filling tastes flat: Ground beef needs salt added during cooking, not just from the chili powder. Taste the filling before it goes into the crusts and adjust — once baked, you cannot fix under-seasoned filling.
- Empanadas stick to the pan: Line the baking sheet with parchment. Cooking spray alone is not always enough, especially where cheese has melted out through a small gap in the seal.
Yummy Filipino Beef Empanada
Ingredients
1 pound ground beef (minced beef)- 2 small pie crust
½ teaspoon chili powder (chilli powder in British English)
½ cup yellow onion - chopped
¼ teaspoon salt
14 ounces tomatoes - with green chilis and drained
1 medium egg - beaten
½ cup Monterey Jack cheese - shredded
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cook onion and ground beef until cooked, drain, and stir in salt and chilli powder.
- Unroll the pie crust on an ungreased cookie sheet. Spoon 2 cups of the beef mixture onto half of each pie crust. Spread mixture to within a 1/2 inch of the edge.
- Top each with 1/4 cup of shredded cheese. I forgot and had already closed it up by the time I realized this, so I added it to the top of the empanadas for the last couple of minutes of cooking.
- Brush edges with beaten egg, and then fold the top half over the beef mixture. Use a fork to seal the edges. Make a couple slits at the top and then brush the top with the beaten egg.
- Bake for 20 to 25 minutes and then cut into wedges.
Nutrition
FAQ
Can I make the filling ahead of time?
Yes — the cooked beef filling keeps in the fridge for up to 3 days before you assemble the empanadas. Store it in a sealed container, and let it cool completely before refrigerating so condensation does not add extra moisture to the mix.
How do I know when the empanadas are fully cooked through?
The crust should be deep golden brown and the empanadas should feel firm when you press the top lightly. Because the beef is fully cooked before it goes into the pastry, the main goal is getting the crust properly baked — an internal temperature of 160°F (71°C) in the filling confirms everything is hot through.
Can I use a different ground meat instead of beef?
Ground pork or a beef-pork blend both work well with the same seasoning. If you use ground turkey or chicken, cook it to 165°F (74°C) and be aware it releases less fat, so the filling may be slightly drier — a teaspoon of olive oil added to the pan while browning helps.
What to cook next
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Savory Beef Carrot Turnovers
- Savory Lebanese Lamb Pastries
