Baked Beef Empanadas made with puff pastry, so easy and so delicious. Don’t underestimate puff pastry, it’s quite versatile and makes delicious empanadas.
Winter is in full force here in Calgary, it’s been snowing pretty much every day this week and if you look outside you’d think it was December not October. But that’s OK, maybe this means winter will end early. Who am I kidding? My dog seems to enjoy it though, she loves running in the back yard in all the snow.
So on such cold weekends, what better to eat than a nice warm meat pie. These beef empanadas couldn’t get any easier to make because I used puff pastry. Usually when I’ve made meat pies in the past they’d end up a bit dry, but not these ones. These ones were nice and moist and so delicious.
Don’t underestimate puff pastry, it’s very versatile. I use it every chance I get, and I’ve made some pretty delicious things with it. For these empanadas I used a 4 inch cookie cutter to cut out the rounds, so this made some pretty big empanadas, but if you want them smaller feel free to use a 3 inch cookie cutter. Actually you don’t even have to cut rounds, you can just cut it in squares, doesn’t matter. I also made the meat mixture a bit spicy using of course my Frank’s hot sauce, this step is totally optional though.
- 1 package of puff pastry
- 1 lb ground beef
- 1 large onion chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp Frank's hot sauce
- 1 tsp ground cumin
- 1 tbsp brown sugar
- salt and pepper to taste
- 1/2 tsp dry oregano
- 1 tsp smoked paprika
- 1/2 cup beef broth
- 1 egg for egg wash
In a medium skillet heat olive oil and add ground beef to it. Saute the ground beef until fully cooked, breaking it up with a wooden spoon. Add onions and garlic to it and continue sauteing until onion is cooked through. Add hot sauce, the rest of the spices and herbs, and beef broth. Mix well and cook until broth has almost completely evaporated. However make sure you don't evaporate it completely, because you want the meat pies to be moist.
Preheat oven to 425 F degrees and line a baking sheet with parchment paper.
Roll out the pastry if using the Tenderflake puff pastry, otherwise cut the pastry into 4 inch rounds with a 4 inch cookie cutter. Fill each with a couple tablespoons of meat mixture in the middle of the puff pastry rounds. 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. Place the empanadas on the baking sheet. Repeat with remaining puff pastry and meat mixture.
Brush the empanadas with egg wash and bake for about 20 to 25 minutes, or until golden. Serve warm with salsa.