I couldn’t believe how satisfying this was with just 5 ingredients.

Empanadas are little hand pies that show up in so many Latin American kitchens, each region giving them its own twist. This version keeps things very simple—just five ingredients and a regular oven—but still gives you that cozy, savory beef-and-onion filling tucked inside a golden, bronzed crust. They’re perfect for weeknights when you want something fun and a little different, but don’t have the time or energy for a fussy recipe. Kids love that they can pick them up and dip them, and adults appreciate that they feel special enough for company, even though they’re made with everyday ingredients you probably already have on hand.

These beef and onion empanadas go really nicely with a simple green salad—think romaine or mixed greens with tomatoes, cucumbers, and a light vinaigrette to balance the richness. If your family likes a heartier plate, add some roasted corn or a quick pan of seasoned black beans on the side. A little bowl of salsa, sour cream, or even ranch dressing makes a fun dipping station for kids. For a cozy weekend meal, you can round things out with oven-roasted potatoes or sweet potato wedges and a big pitcher of iced tea or lemonade at the table.

Servings: 7 empanadas

1 (14–16 oz) package refrigerated pie crusts (2 rolled crusts)
1/2 lb ground beef
1 small yellow onion, finely chopped
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 large egg, beaten (for egg wash)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so the empanadas don’t stick.

In a medium skillet over medium heat, cook the ground beef and chopped onion together, breaking up the meat with a spoon, until the beef is browned and the onion is soft, about 7–9 minutes. Drain off any excess grease and let the mixture cool slightly so it doesn’t melt the dough.

Stir the shredded cheese into the warm beef and onion mixture until evenly combined. Taste and add a pinch of salt and pepper if you like (optional and not counted in the five ingredients). Set the filling aside.

Unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cutter or a small bowl (about 4–5 inches across), cut out 7 circles total, re-rolling scraps gently as needed.

Place the dough circles on the prepared baking sheet. Spoon a heaping tablespoon of the beef mixture onto one half of each circle, leaving a small border around the edge for sealing.

Fold the dough over the filling to form a half-moon shape. Press the edges together firmly with your fingers, then use the tines of a fork to crimp all the way around each empanada, creating that classic sealed edge.

With a small sharp knife, cut 2–3 tiny steam vents on the top of each empanada so steam can escape and the crust bakes up nicely instead of bursting open.

Brush the tops of the empanadas lightly with the beaten egg. This will give them a pretty bronzed crust in the oven.

Bake in the preheated oven for 16–20 minutes, or until the empanadas are a deep golden brown and the edges look crisp. Let them cool on the baking sheet for about 5 minutes before serving—this helps the filling set and keeps little mouths from getting burned.

For picky eaters, you can dial things back even more by using just beef and a mild cheese, and chopping the onion extra fine so it “disappears” into the filling. If you have a veggie-lover in the house, stir in a small handful of thawed frozen peas or finely diced bell pepper with the beef and onion. To stretch the filling for a bigger crowd, add a few spoonfuls of cooked rice or a handful of black beans. If your family likes a little kick, sprinkle in some chili powder, cumin, or smoked paprika while the beef cooks, or serve with a spicy salsa on the side. You can also swap the ground beef for ground turkey or leftover shredded roast beef. These freeze well, too—assemble and crimp, then freeze on a baking sheet before transferring to a bag. Bake from frozen, adding a few extra minutes, for an easy, homemade “heat and eat” dinner on busy nights.