If you're craving a savory, crowd-pleasing snack, I promise this Beef Empanadas with Flaky Crust Recipe will hit the spot every time. These handheld pockets are perfect for game day, casual dinners, or anytime you want a comforting bite with a golden, crisp crust and a rich, spiced beef filling that just melts in your mouth. It's fun to make, and you'll notice how rewarding it is when that flaky crust pulls away to reveal all the juicy goodness inside.
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Why This Recipe Works
This Beef Empanadas with Flaky Crust Recipe balances a rich, savory filling with a light, buttery crust you can make at home without any fuss. It's approachable for cooks of all skill levels, turning simple ingredients into something you'll be proud to share.
- Consistent Texture: Using puff pastry ensures the crust stays flaky and golden every time, avoiding toughness or sogginess.
- Deep, Balanced Flavor: Our blend of spices and tomato paste builds warmth and umami without overwhelming the beef's natural savoriness.
- Simple Ingredients: No need for obscure spices or complicated processes-just pantry basics that come together quickly.
- Fast Prep, Big Payoff: With minimal chopping and an easy filling, it's all about wrapping and baking-perfect for a weeknight or last-minute treat.
Ingredient Game Plan
Choosing fresh, quality ingredients really makes a difference when you're making Beef Empanadas with Flaky Crust Recipe. I like to start with ground beef that's around 80% lean for good flavor without too much grease, and you'll want to pick a block of puff pastry that's well-chilled for that perfect rise and flake.
- Ground Beef: Opt for 80/20 lean-to-fat ratio for juicy flavor without excess oil.
- Onion & Bell Pepper: Fresh and crisp veggies add sweetness and texture to the filling.
- Garlic: Mince finely for even flavor distribution.
- Tomato Paste: This packs a punch of umami and helps bind the filling.
- Puff Pastry Sheets: Buy good quality frozen sheets and thaw just until pliable, never overly soft.
- Spices (Cumin, Paprika, Chili Powder): Use fresh spices for vibrant, warm notes that complement beef wonderfully.
- Egg: A beaten egg wash seals and adds shine to the empanadas.
- Olive Oil: For sautéing-adds subtle richness without overpowering.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Beef Empanadas with Flaky Crust Recipe
Step 1 - Prep & Season
Start by heating olive oil over medium heat in a skillet. Add the chopped onion, garlic, and bell pepper, cooking until they're soft and fragrant-this usually takes about 5 minutes. You'll notice the veggies soften and the aroma get toasty, which is your signal to add the ground beef. Brown the meat thoroughly, breaking it into small pieces with your spoon or spatula so it cooks evenly. Seasoning here is key: sprinkle in cumin, paprika, chili powder, salt, and pepper. Stir in tomato paste and keep cooking for another couple minutes to let the flavors deepen. Then, set the filling aside to cool a bit-this helps keep the pastry from getting soggy.
Step 2 - Build Flavor
While the filling cools, take the thawed puff pastry sheets and cut them into circles roughly six inches across. I like using a bowl or wide lid as a guide-it's quick and neat. Each circle becomes a little pocket of flaky goodness. When adding the filling, don't overstuff; a heaping tablespoon is usually just right. Fold the dough over the filling into a half-moon shape and press the edges with a fork to seal. This crimps the pastry and prevents any leaks. The filling's flavor will pop more after baking, so don't hesitate to season it a bit on the stricter side here.
Step 3 - Finish for Best Texture
Brush each empanada with a beaten egg to give that beautiful golden sheen and help the edges stick together. Arrange them on a baking sheet lined with parchment paper to avoid sticking. Bake in a preheated 400°F oven for 20 to 25 minutes. You'll see the crust puff, bubble, and turn a perfect golden brown-those are your doneness cues. Avoid opening the oven early to keep the heat steady. When they come out, let them rest briefly so the filling sets a bit, then enjoy that crisp, flaky texture with a juicy, flavorful center.
Pro Moves I Swear By
I've found that the key to flawless beef empanadas lies in managing moisture and temperature throughout the process. Keeping your filling warm but not hot while assembling helps maintain dough integrity. Also, never skip the egg wash-it's a small step that makes a big difference in appearance and texture.
- Doneness Cue: Look for full puffing and rich golden color on all sides, not just the tops.
- Temperature Trick: Chill the assembled empanadas briefly before baking if your kitchen is warm-this helps them keep shape.
- Make-Ahead Move: Freeze shaped empanadas on a tray, then transfer to a bag for baking later straight from frozen.
- Skip This Pitfall: Avoid overfilling-the dough needs room to puff and crisp without bursting open.
Serve It Up
Finishing Touches
I like to serve these Beef Empanadas with Flaky Crust Recipe with a side of tangy chimichurri or a simple yogurt-based dip for a fresh counterpoint to the savory filling. A sprinkle of fresh herbs over the top adds a burst of color and a subtle lift that balances the rich meat. You'll appreciate how these details bring out the best in every bite.
Great Pairings
Crisp green salads, roasted vegetables, or a zesty corn salad make excellent companions. The textures contrast nicely with the flaky pastry, while the brightness in the sides cuts through the richness of the beef. I often bring a side of pickled onions too-it's a little tradition that adds a fun zing.
Easy Plating Wins
For a cozy weeknight, just pile empanadas on a rustic wooden board with bowls of sauce for dipping. For a special occasion, arrange them neatly on a platter with sprigs of fresh parsley and lemon wedges. The golden color really pops against simple white or natural surfaces, making them look as good as they taste.
Make-Ahead & Storage
Storing Leftovers
Keep leftover empanadas in an airtight container in the fridge for up to 3 days. They hold their flaky texture quite well, though reheating gently to restore crispness is key. Trying to eat them cold might disappoint, as the crust softens noticeably once chilled.
Freezer Notes
This Beef Empanadas with Flaky Crust Recipe freezes beautifully. Lay them on a baking sheet so they don't touch, freeze until firm, then transfer to a freezer-safe bag or container for up to 2 months. When ready to enjoy, bake directly from frozen-no need to thaw-though you might need a few extra minutes in the oven.
Reheating Beef Empanadas with Flaky Crust Recipe Without Drying Out
To reheat without drying out, the oven or air fryer are your best friends. Preheat your oven to 350°F and place empanadas on a baking sheet, tenting with foil if they start to brown too quickly. After about 10 minutes, remove the foil to crisp the crust again. The air fryer crisps in just 5 to 7 minutes at 350°F. Avoid microwaving if possible, but if you must, cover with a damp paper towel to keep some moisture in.
Frequently Asked Questions
Absolutely. I often prepare the beef mixture a day in advance, refrigerate it, and assemble the empanadas right before baking to save time when you're ready.
You can use homemade pie dough or empanada dough if you prefer, but puff pastry delivers the flakiest texture for this recipe's ease and taste.
They have a mild warmth from the paprika and chili powder, but you can easily adjust the spice level by adding more or less chili powder or including a pinch of cayenne pepper.
Yes! Freeze them on a baking sheet until solid, then store in a freezer bag. You can bake from frozen-just add a few extra minutes to the cooking time.
Final Thoughts
When I first made this Beef Empanadas with Flaky Crust Recipe, I was struck by how a few simple steps could transform everyday ingredients into something so special. The crispy puff pastry combined with the aromatic, juicy beef is a combination that feels both cozy and festive. Whether you're feeding a family or hosting friends, these empanadas bring warmth and joy to the table with effortless style. I'm confident you'll love making and sharing them as much as I do.
PrintComplete Recipe
Beef Empanadas with Flaky Crust Recipe
Delicious homemade beef empanadas with a flaky puff pastry crust, filled with a savory mixture of ground beef, onions, bell peppers, and a blend of spices. Perfect as a satisfying appetizer or main course.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
Ingredients
Filling
- 1 lb ground beef
- 1 small onion chopped
- ½ bell pepper chopped
- 2 cloves garlic minced
- 2 tablespoon tomato paste
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Pastry
- 1 pack puff pastry sheets thawed
- 1 egg beaten
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it's hot enough to bake the empanadas to a golden, flaky finish.
- Sauté vegetables: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper. Cook until the vegetables soften, about 5 minutes.
- Cook beef: Add the ground beef to the sautéed vegetables. Break it up with a spoon and cook until browned and fully cooked through, around 7-8 minutes.
- Season filling: Stir in the tomato paste, cumin, paprika, chili powder, salt, and pepper. Mix well and cook for another 2 minutes to blend flavors. Remove from heat and let the filling cool slightly.
- Prepare pastry circles: On a lightly floured surface, roll out the puff pastry sheets if needed, and cut into circles of about 4-5 inches in diameter for individual empanadas.
- Assemble empanadas: Place a spoonful of the beef filling onto the center of each pastry circle. Fold the pastry over to form a half-moon shape. Press the edges together and seal by crimping with a fork.
- Brush with egg wash: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to help them brown nicely during baking.
- Bake: Bake in the preheated oven for 25 minutes or until the pastry is golden brown and flaky.
- Serve: Allow to cool for a few minutes before serving warm.
Notes
- For extra crispiness, you can brush the edges of the pastry with a little water to help seal better along with crimping.
- If puff pastry sheets are frozen, make sure to thaw completely in the refrigerator before using for best results.
- Feel free to add diced olives or raisins into the filling for a traditional twist.
- Use a fork to gently prick the empanada tops before baking to prevent bubbles.
- Store leftovers in an airtight container and reheat in the oven for best texture preservation.
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