Description
Delightful pockets of beef empanadas with a crispy, buttery crust and a savory filling, perfect for any occasion.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 1/2 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1 pack puff pastry sheets (thawed)
- 1 egg, beaten (for egg wash)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, sautéing until they soften.
- Add 1 lb of ground beef to the skillet. Cook until it’s browned, breaking it into small pieces.
- Stir in 2 tbsp of tomato paste, 1 tsp of cumin, 1/2 tsp of paprika, and 1/4 tsp of chili powder. Season with salt and pepper to taste. Mix well and let the filling cool slightly.
- Once cooled, cut your puff pastry sheets into circles (about 4-5 inches in diameter).
- Place a spoonful of the beef mixture onto each circle, fold it over, and seal the edges using a fork.
- Brush the tops with your beaten egg for that golden finish.
- Arrange the empanadas on a baking sheet and bake for 20-25 minutes, or until they are golden brown and flaky.
Notes
For extra flaky empanadas, keep your puff pastry cold until you’re ready to use it. Don’t overfill to prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg