Beef Empanadas! Just saying the name alone gets everyone excited! Filled with juicy ground beef in a sweet, spicy savory sauce, each empanada has a golden brown, buttery puff pastry crust that is the perfect balance of fluffy and crispy. Beef Empanadas work as a main course or as an appetizer, especially when served with salsa for an extra punch of flavor. It all takes less than an hour to make, so you can enjoy them whenever the mood strikes you!
Ingredients• 2 tablespoons olive oil • 1 pound ground beef, extra-lean • 1 large onion, chopped • 3 cloves garlic, minced • 1/2 teaspoon oregano, dry • 1 teaspoon cumin, ground • 1 teaspoon smoked paprika • 1 teaspoon chili powder • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1/2 cup beef broth • 1 tablespoon brown sugar, packed • 2 tablespoons hot sauce, optional • 4 sheets puff pastry • 1 egg, beaten • salsa, optional, to taste, for serving • salsa verde, optional, to taste, for serving
In a medium-sized skillet, heat up the olive oil.
Add in the ground beef. Saute the beef until it is no longer pink, breaking it up with a spoon, about 5-7 minutes.
Add in the onion and garlic and saute until the onion is soft and translucent, about 5 minutes.
Mix in the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar, and hot sauce into the skillet. Stir.
Saute the mixture for 1 minute to ensure all the flavors meld together.
Remove the skillet from the heat and let the meat mixture cool until it comes to room temperature.
Preheat the oven to 425 degrees F.
Working with one pastry sheet at a time, roll it out so that it is long enough to cut 6 circles with a 4-inch cookie cutter or bowl.
Fill each of the empanada circles with 1 tablespoon of the meat mixture.
Brush the pastry’s round edge with the beaten egg.
Fold the dough over it into a half-moon shape so the edges meet.
Press the edges together with your fingers to seal. Use a fork to crimp the edge.
Place the empanadas onto a baking sheet.
Repeat the empanada-making process until there are about 40 empanadas.
Poke holes in each of the empanadas with a fork.
Brush the top of the empanadas with the egg wash.
Bake the empanadas until golden brown, about 20-25 minutes.
Serve warm with the salsa or salsa verde.