Basil-Squash, Beef & Cheese Empanadas

Lunch & Dinner
·
September 26, 2023
Jump to recipe

Cheesy squash and beef empanadas with a homemade flaky pie crust that can be made in the food processor. They're comforting, cozy, made with seasonal ingredients... these Basil-Squash, Beef & Cheese Empanadas are a must try!

‍

‍

How to Make Homemade Beef Empanadas (Step-by-Step):

  1. In a large skillet over medium high heat, add the olive oil to warm up 1 minute.
  2. Add the beef in small chunks to brown untouched 4-5 minutes, until edges are crispy.
  3. Break up the beef with a spatula.
  4. Add the chopped onion, squash, and garlic. Sauté 3-4 minutes.

‍

‍

  1. Add the tomato paste and stir until well incorporated.
  2. Add the spices and diced tomatoes. Mix well and cook another 2-3 minutes, until any tomato juice has slightly thickened.
  3. Turn off the heat, then stir in the fresh basil and cheddar cheese until melted.

‍

‍

  1. Let the beef mixture come to room temperature while you preheat the oven to 400F.
  2. Line 1-2 large baking sheet pans with parchment paper.

‍

‍

  1. Use a 3-4” cookie cutter to cut circles out of your rolled pie crusts. Place them 2” apart on the prepared pans.
  2. Spoon about 2 tablespoons of the beef mixture into the centers of each circle. Fold over dough and seal edges together with a fork (crimp the edges together).

‍

‍

  1. Brush the empanadas with the beaten egg. (Optional: Top each with poppyseeds.)
  2. Bake for 12-15 minutes, until golden and crispy on top. Enjoy!

‍

‍

Can Empanadas be Made in Advance?

Yes! Both the filling and the homemade pie crust can be made up to 3 days in advance. You can also fully make the empanadas without baking them.
Store them in the fridge in a resealable bag with parchment paper to separate them and keep from sticking to one another. Store in the fridge up to 3 days. Cook as normal.

If storing in the freezer, use parchment paper on the bottom of a freezer-safe bag and add a single layer of empanadas. Use parchment paper to separate any layers if stacking them. When ready to serve, you may just need to cook 10-12 minutes longer.

‍

‍

How to Store Leftover Empanadas?

Store leftover cooked empanadas in an airtight container in the fridge up to 3 days.

‍

How to Reheat Empanadas?

Reheat leftover empanadas in the oven at 350F for 8-12 minutes, until warmed through.

‍

‍

Cook with me! ⬇️

‍

‍

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

‍. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

‍

Print it

Basil-Squash, Beef & Cheese Empanadas

Cheesy squash and beef empanadas with a homemade flaky pie crust that can be made in the food processor!

PREP:
10
MINS
HOURS
COOK:
25
MINS
HOURS
TOTAL:
35
MINS
HOURS
TOTAL:
35
Author:
Lauren Taylor

Ingredients

Servings: 20

For the Empanadas:

  • 2 Refrigerated Pie Crusts, or homemade (recipe below)
  • 1 tbsp. Olive Oil
  • 1 lb. Ground Beef
  • ½ Yellow Onion, chopped
  • 1 ½ cups Butternut Squash, chopped
  • 2-3 Garlic Cloves, minced
  • 2 tbsp. Red Gold Sweet Basil Tomato Paste
  • 14-oz. Tomato Love Mild Diced Tomatoes with Green Chiles
  • 1 tsp. EACH: Ground Cumin, Chili Powder, Salt, Black Pepper
  • ¼ cup Fresh Basil, chopped
  • ¾ cup Shredded Cheddar
  • 1 Egg, beaten
  • (Optional) Poppyseeds, for topping

‍

(Optional) Homemade Pie Crust:

  • 2 ½ cups All Purpose Flour + more for rolling
  • 1 tbsp. Granulated Cane Sugar
  • 1 tsp. Salt
  • 1 cup Cold Butter, cubed
  • 5-7 tbsp. Cold Water

Instructions

For the Empanadas:

  1. In a large skillet over medium high heat, add the olive oil to warm up 1 minute.
  2. Add the beef in small chunks to brown untouched 4-5 minutes, until edges are crispy.
  3. Break up the beef with a spatula.
  4. Add the chopped onion, squash, and garlic. Sauté 3-4 minutes.
  5. Add the tomato paste and stir until well incorporated.
  6. Add the spices and diced tomatoes. Mix well and cook another 2-3 minutes, until any tomato juice has slightly thickened.
  7. Turn off the heat, then stir in the fresh basil and cheddar cheese until melted.
  8. Let the beef mixture come to room temperature while you preheat the oven to 400F. Line 1-2 large baking sheet pans with parchment paper.
  9. Use a 3-4” cookie cutter to cut circles out of your rolled pie crusts. Place them 2” apart on the prepared pans.
  10. Spoon about 2 tablespoons of the beef mixture into the centers of each circle. Fold over dough and seal edges together with a fork (crimp the edges together).
  11. Brush the empanadas with the beaten egg. (Optional: Top each with poppyseeds.)
  12. Bake for 12-15 minutes, until golden and crispy on top. Enjoy!

‍

For the Homemade Pie Crust:

  1. Add the flour, sugar, and salt into a food processor. Mix for 30 seconds.
  2. Add the cubed cold butter and pulse on LOW until all flour has absorbed the butter.
  3. While running on LOW, add the cold water just until the dough begins to pull away from the food processor bowl. Start with 5 tablespoons, then work adding one tablespoon at a time. Be careful not to over mix!
  4. Transfer the dough to a clean surface. Separate into 2 parts.
  5. Flatten the two parts into flat 1” disks, wrap tightly in plastic wrap, then chill in the fridge for at least 30 minutes to overnight.
  6. When ready to use, roll out to 1/8” depth on a lightly floured surface.
  7. Continue to follow the regular empanada steps.

You might also like

Lunch & Dinner

Crispy Parmesan Chicken Cutlets

Lunch & Dinner

Crockpot Sunday Sauce (Pasta Dinner)

Lunch & Dinner

Creamy Italian Sausage & Spinach Tortellini Soup

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.

Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!
Purecane
More recipes you may like!

VEGAN Caesar Salad Dressing

Wine Braised Beef & Goat Cheese Crostini

Easy Chipotle Chicken Tacos

The Ultimate Italian Grinder Sandwich

Peach, Mint, & Walnut Salsa

Easy Braided Challah Recipe