Beef Empanadas
User Reviews
4.6
Beef Empanadas
Description
These Beef Empanadas start with a savory filling of extra lean ground beef sautéed with chopped onion and garlic. The seasoning mix adds depth and a smoky warmth, combining oregano, cumin, smoked paprika, chili powder, salt, and pepper, balanced by sweet brown sugar and a spicy kick from hot sauce. The mixture is cooked down with beef broth and then cooled to room temperature before filling the pastries.
Puff pastry sheets are rolled out and cut into circles, each filled with a spoonful of the beef mix. The edges are brushed with egg wash and folded to seal, creating a half-moon shape with crimped edges for a crisp finish. Baking at a high temperature produces flaky, golden crusts.
These empanadas can be refrigerated in an airtight container for several days or frozen unbaked for long-term storage. Baking directly from frozen is possible, preserving convenience and flavor. The recipe’s careful seasoning and pastry technique ensure a balanced taste and satisfying texture for handheld meals or appetizers.
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.
Notes
- After cutting pastry rounds, re-roll scraps to maximize the number of empanadas, aiming for about 10 rounds per sheet.
- Store cooked empanadas in an airtight container in the refrigerator for up to three days.
- To prep ahead, freeze unbaked empanadas on a baking sheet until solid, then transfer to a container; they keep frozen for up to three months.
- Bake frozen empanadas directly without thawing by placing them on a baking sheet and cooking as usual.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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