Beef Empanadas
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4.6
486 reviews
Excellent
Beef Empanadas
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Baked Beef Empanadas made with puff pastry, so easy and so delicious. Don't underestimate puff pastry, it's quite versatile and makes some delicious empanadas.
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Ingredients
- 2 tablespoon olive oil
- 1 pound ground beef extra lean
- 1 large onion chopped
- 3 cloves garlic minced
- ½ teaspoon oregano dry
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ cup beef broth
- 1 tablespoon brown sugar packed
- 2 tablespoon hot sauce I used Sriracha
- 4 heets puff pastry (2 packages, 2 sheets per package)
- 1 egg for egg wash
Instructions
- In a medium skillet heat the olive oil and add the ground beef. Saute the ground beef until no longer pink, breaking it up with a wooden spoon. Add the onion and garlic to it and continue sautéing until the onion is soft and translucent.
- Add the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar and hot sauce to the skillet and stir. Cook for a couple more minutes then remove from heat and let the meat mixture cool until it comes to room temperature.
- Preheat oven to 425℉.
- Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 6 circles, 2 on each row, see video. Using a 4 inch cookie cutter or bowl, cut 6 circles, 2 per row. Fill each with a about a tablespoon of meat mixture in the middle of each pastry round. Brush half of the pastry round edge with egg wash, then fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp the edge. Place it onto a baking sheet and repeat with remaining ingredients. You should get around 40 empanadas. See notes.
- Poke holes in each empanada using a fork then brush the empanadas with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Serve warm with salsa or salsa verde.
Equipments used:
Notes
- After cutting rounds from each pastry sheet, re-roll the leftover dough and cut it into more rounds, you should get about 10 rounds in total from each pastry sheet.
- This dish can be stored in an airtight container and placed in the fridge for up to 3 days.
- If you'd like to make these empanadas a few months ahead of time, arrange them unbaked on a baking sheet and place in the freezer till frozen through. Place them in a freezer bag or in an airtight container and this dish will keep for up to 3 months. When ready to eat just pop these on a baking sheet and bake straight from frozen!
Nutrition Information
Show Details
Serving
1empanada
Calories
175kcal
(9%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
129mg
(5%)
Potassium
59mg
(2%)
Vitamin A
50IU
(1%)
Vitamin C
0.8mg
(1%)
Calcium
7mg
(1%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 175kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 129mg | 5% |
| Potassium | 59mg | 1% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
486 reviews
Excellent
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