Baked Beef Empanadas


  • 36 wonton wrappers
  • 1/2 pound boneless beef top sirloin, visible fat removed, diced
  • 1 cup finely chopped red potato
  • 1 cup finely chopped onion
  • 1 cup beef broth
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon allspice
  • Cooking spray


  1. Preheat oven to 400F.
  2. Combine first ten ingredients (through cilantro) in saucepan.
  3. Bring to a boil over medium heat, stirring occasionally.
  4. Reduce heat and simmer for 8 minutes (or until potato is done).
  5. Remove from heat and cool.
  6. Place 2 baking sheets in oven.
  7. Drain meat mixture in a colander. Discard liquid.
  8. Finely chop meat mixture with a knife or in food processor (do not over chop in food processor).
  9. Whisk together cornstarch and water.
  10. Place 1 tbs beef mixture into center of wonton wrapper. Moisten the edges with cornstarch mixture. Bring opposite corners together to form a triangle. Pinch the edges to seal. Place on a wire rack.
  11. Repeat with remaining beef mixture and wrappers, keeping remaining wrappers under a damp towel to keep them from drying out.
  12. Remove baking sheet from oven and coat with cooking spray.
  13. Arrange empanadas in a single layer on cooking sheets and coat with cooking spray.
  14. Bake at 400F for 8 minutes or until golden, turning once.

Nutrition Information

(Per Serving) Serving Size: 3 empanadas; Calories: 113; Total Fat: 1.1g; Sodium: 202mg; Total Carbohydrate: 17.8g; Dietary Fiber: 1g; Protein: 7.4g

Preparation time: 30 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 12

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