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
- 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
- Salt and pepper to taste
- 1 tbsp 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.
Find it online: https://hotsavors.com/beef-empanadas-with-flaky-crust-recipe/
