Ingredients
Filling:
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp tomato paste
- ½ cup broth or water
- 1 cup shredded cheese
Dough:
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Heat olive oil in skillet. Sauté onion & garlic 2–3 min.
- Add beef and brown fully. Drain fat.
- Stir in spices, tomato paste, and broth. Simmer 5–7 min. Cool slightly.
- Mix in cheese.
- Roll out pastry and cut into 4–5” rounds.
- Fill with 1–2 tbsp beef. Fold and seal with fork.
- Brush tops with egg wash.
- Bake at 400°F for 20–25 min or until golden.
- Serve warm with your favorite dip.
Storage: Fridge: 4 days
Freeze (unbaked): 2 months
Reheat: Bake at 350°F for 10 mins
Optional Dips:
- Salsa, sour cream, guacamole, or chimichurri
Notes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 empanadas
Course: Appetizer or Main
Cuisine: Latin-American Inspired