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Beef Empanadas

These Beef Empanadas feature a flavorful, perfectly seasoned ground beef filling tucked inside buttery, flaky pastry rounds that bake to golden perfection. With spices like cumin, smoked paprika, chili powder, and oregano, the filling delivers deep, savory warmth with just the right touch of heat. Whether served as a snack, appetizer, or main dish, these empanadas are incredibly satisfying and easy to prepare, especially when using store-bought puff pastry. They’re freezer-friendly, party-friendly, and guaranteed to be a hit at family gatherings, potlucks, or weeknight dinners.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings: 40

Ingredients

Beef Filling

  • 2 tbsp olive oil
  • 1 lb extra-lean ground beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ½ tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp salt or to taste
  • ½ tsp black pepper or to taste
  • ½ cup beef broth
  • 1 tbsp packed brown sugar
  • 2 tbsp hot sauce Sriracha used here

Pastry

  • 4 sheets puff pastry 2 packages, 2 sheets each
  • 1 egg beaten (for egg wash)

Instructions

  • Heat olive oil in a medium skillet over medium heat.
  • Add ground beef and cook until no longer pink, breaking it apart with a wooden spoon.
  • Add onion and garlic; sauté until onion becomes soft and translucent.
  • Stir in oregano, cumin, smoked paprika, chili powder, salt, and pepper.
  • Add beef broth, brown sugar, and hot sauce; mix to combine.
  • Cook for 2–3 more minutes, then remove from heat.
  • Allow the meat mixture to cool to room temperature.
  • Preheat oven to 425°F (220°C).
  • Roll out one puff pastry sheet at a time to fit six 4-inch circles.
  • Cut six circles from each sheet using a cutter or bowl.
  • Place about 1 tablespoon of beef filling in the center of each circle.
  • Brush half of each circle’s edge with egg wash.
  • Fold pastry over to form a half-moon shape.
  • Press edges together with fingers to seal.
  • Use a fork to crimp the edges firmly.
  • Transfer empanadas to a baking sheet.
  • Repeat with remaining pastry and filling.
  • Prick each empanada with a fork to vent steam.
  • Brush tops with egg wash.
  • Bake for 20–25 minutes, or until golden brown.
  • Serve warm with salsa or salsa verde.

Notes

Ingredient Substitutions

  • Replace beef with ground turkey, chicken, or plant-based meat.
  • Add diced potatoes or carrots for a heartier filling.
  • Use traditional empanada dough instead of puff pastry for a classic texture.

Make-Ahead & Storage

  • Freeze unbaked empanadas for up to 3 months; bake straight from frozen.
  • Refrigerate leftovers for up to 4 days.
  • Reheat in an oven or air fryer to maintain crispness.

Serving Variations

  • Serve with chimichurri, salsa verde, or spicy aioli.
  • Add cheese inside for a melty filling twist.
  • Serve alongside rice, beans, or a fresh salad.

Avoid Common Mistakes

  • Don’t overfill; it causes leaks.
  • Make sure filling is cooled before assembling to prevent soggy dough.
  • Seal edges well to avoid bursting in the oven.