Cook and Scale
Beef Empanadas
4 servings · 50 min total
Flaky golden pastries stuffed with spiced beef, olives, and herbs, baked until crisp. The beloved Latin American hand pie.
Ingredients
- 500 g ground beef
- 500 g puff pastry sheet
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder
- 2 tbsp tomato paste
- 50 g green olives, chopped
- 2 egg
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the beef with spices — Heat the oil and soften the onion for 4 minutes. Add the garlic and beef and brown for 6 minutes. Stir in the cumin, smoked paprika, chili powder, and tomato paste.
- 2.
Finish and cool the filling — Season with salt and pepper, stir in the olives and parsley, and cook for 5 minutes until dry. Let the filling cool completely.
- 3.
Fill and fold the empanadas — Cut the pastry into rounds. Spoon filling onto each, fold into half-moons, and crimp the edges with a fork. Brush with beaten egg.
- 4.
Bake until golden brown — Bake at 200°C for 20 minutes until puffed and deep golden. Serve warm.