Beef Empanadas

4.63 from 158 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer

Cuisine: Mexican

Keyword: beef empanadas, empanadas

Servings:

Calories: 175kcal

Author: Joanna Cismaru

Equipment

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 sheets puff pastry (2 packages, 2 sheets per package)
1 egg for egg wash

US Customary - Metric

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.

Video

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