Baked Beef Empanadas (Light)

"From Cooking Light--they use wonton skins for easy assembly. Haven't tried it yet. This makes 36 empanadas at 3 per serving so I plan to freeze most."
photo by aoconnor189 photo by aoconnor189
photo by aoconnor189
photo by MsSally photo by MsSally
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by Lorrie in Montreal photo by Lorrie in Montreal
Ready In:
1hr 15mins
36 empanadas




  • Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
  • Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
  • Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
  • Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
  • Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400°F for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

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  1. aoconnor189
    This recipe was great! I did tweak it a little bit: I used ground turkey instead of beef and browned it separately first before adding it to boil. I also didn't have any Allspice, so instead I used 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of ground nutmeg. Plus I was feeling pretty lazy and used regular 'ol tortillas, glued them shut with flour and water, and pan fried them. I didn't let the filling cool, so it was hot all the way through. The sauce that brought this ALL together was the Roasted Pineapple & Habanero glaze you can get at Costco. The sweetness complimented the cumin so well. I warmed a couple tablespoons in the microwave for us to dip. It was AMAZING. SO GOOD. I will be making this again!
  2. DailyInspiration
    Made these empanadas today for lunch and used egg roll wrappers in order to make a larger portion. Loved the way they brown up on the baking sheet - will definitely use this method for other recipes as well. I served them with salsa as we felt that the empanadas themselves did not have enough spice. Next time I will increase the cumin and possibly add additional mexican spices to jazz them up a bit. Thanks for the post and I will definitely try them again! Made for Everyday is a Holiday tag, February, 2012.
  3. MsSally
    Marra, This is great. I did change it just slightly. I used egg roll wrappers and made it into a dinner dish. Great flavor and will make again as appies. Thanks for sharing.
  4. Nimz_
    We enjoyed these for a light lunch today but felt there was something missing. But I've never had Empanadas so I have nothing to compare them to. They were easy to make. The only change I made was I halved the recipe. Thanks MarraMamba
  5. Lorrie in Montreal
    Made for Photo Tag Fall/Winter 07 These are easy to prepare and quite tasty.You could even add some thawed frozen peas to add another dimension or some chopped mushrooms.I used egg roll wrappers because thats what I had on hand but a won ton wrapper would make a nicer size for a little appy.


  1. aoconnor189
    - homemade allspice - ground turkey, not beef - tortillas, pan fried - sweet & spicey pineapple glaze for dipping sauce

RECIPE SUBMITTED BY I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more. I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking. My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="">
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