Texas Beef Empanadas are great as an appetizer, snack, or a meal. Made with shredded Chuck Roast and jalapeños, the bold flavors inside are complimented with the flaky crust on the outside. Serve with the BBQ dipping sauce and a twist of lime. Delicious.
What a great appetizer, although I’ve eaten them as a meal before. Too good to eat just one.
They’re also a great way to use leftover shredded beef, like from a Slow Cooker Chuck Roast.
Making Texas Beef Empanadas
Take out the pie crusts according to package directions to let thaw or come to room temperature.
Also, get the baking sheets ready by lining them with parchment.
You can also lightly grease the sheets or spray non-stick if you don’t have parchment.
Scrumptious Dipping Sauce
Keep this recipe handy for other times you might want this sauce.
It’s so good and it’ll be great with other appetizers or at BBQs.
So, in a small bowl, mix the sour cream, BBQ sauce, hot sauce, and some fresh lime juice.
Mix it up and cover with plastic wrap.
Then, let the magic of the refrigerator marinate the flavors together while you make the rest of it.
You can also preheat the oven to 375° now.
In your skillet, heat the oil on medium and saute the onions and jalapeños until they start to soften.
This takes about 5 minutes stirring often.
Then, add the shredded beef, garlic, BBQ sauce, and hot sauce.
Continue to cook and stir for another 3 minutes to get everything well combined, then pour the beef mixture into a bowl.
Removing it from the skillet prevents anything from burning or getting too mushy.
Stir in the cheddar cheese.
Time to start the assembly line.
In a small bowl, make your egg wash by whisking an egg with water.
Then, working one pie crust at a time, lay one out flat.
Now, using a cookie cutter or rim of a glass or bowl, cut out 4-inch circles.
Yes, the circles can be bigger or smaller, but 4-inches is a great place to start.
With a smaller circle, you get more crust to meat ratio.
With a bigger circle, you get more meat to crust ratio.
Brush the edges of the circles with the egg wash and plop about a tablespoon of filling in the center.
I highly recommend sound effects during this phase.
Fold the circle over until the edges match up and crimp with a fork to seal.
If the dough doesn’t stretch that far, you have too much filling.
If they’re flat as pancakes, add more filling.
They should be plump little pillows that don’t burst at the seams when baking…fingers crossed.
Ok, then brush more egg wash over the tops to help them turn a beautiful golden brown.
Bake for 20 – 24 minutes and serve warm with that scrumptious dipping sauce on the side.
I love a good party where there are lots of appetizers to nibble and graze from.
check out these recipes for your next party.
- Ultimate Stuffed Mushrooms
- Jalapeño Popper Bites
- Pesto Cheese Bites
- Cream Cheese Stuffed Celery
- Crunchy BBQ Chicken Nuggets
…or go to the Appetizers section for the whole list.
Texas Beef Empanadas
- 2/3 cup sour cream
- 1/3 cup BBQ sauce
- 2 Tbsp. hot sauce
- fresh lime juice, to taste
- 14.1 oz. box frozen or refrigerated pie crusts (2), such as Pillsbury
- 1 Tbsp. olive oil
- 1/3 cup onion, finely chopped
- 1 jalapeño, finely chopped
- 1 1/4 cups cooked Chuck roast, shredded or finely chopped
- 2 garlic cloves, minced
- 2 Tbsp. BBQ sauce
- 1 tsp. hot sauce
- 1/2 cup sharp cheddar cheese, finely grated
- 1 egg
- 1 Tbsp. water
- If frozen, thaw out pie crusts according to package directions, then line two baking sheets with parchment.
- In small bowl, mix together sour cream, BBQ sauce, hot sauce, and lime juice. Allow sauce to marinate in refrigerator while you make empanadas.
- Preheat oven to 375°. Pour olive oil into skillet, heat to medium. Add onion and jalapeño. Stir and cook for 5 minutes or until they begin to soften.
- Add to skillet shredded beef, garlic, BBQ sauce, and hot sauce. Continue stirring and cooking for another 3 minutes.
- Transfer beef mixture to bowl. Stir in cheese until well combined.
- Whisk egg and water in small bowl and set aside.
- Lay pie crusts flat and cut out 4" circles. (Circles can be slightly smaller or larger.)
- Brush egg wash on edges of crust circles. Place about 1 tablespoon of beef mixture in center, then fold over one side. Bring edges together and crimp edge with fork to seal.
- Place filled empanadas on baking sheets. Brush egg wash over tops of each empanada, then bake for 20 - 24 minutes, or until slightly golden brown.
- Serve empanadas warm with dipping sauce on the side. Enjoy!
Texas Beef Empanadas
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