Easy Puff Pastry Empanadas with Beef | Flaky Beef Empanada Recipe

These Easy Puff Pastry Empanadas with Beef are the ultimate handheld meal that brings the bold, savory flavors of Latin American cuisine to your kitchen with a buttery, flaky twist. With just 35 minutes from start to finish, these empanadas are perfect for beginner bakers and make a delicious snack, appetizer, or main course. They’re like a classic beef empanada got a golden, shatteringly crisp upgrade!

Traditional empanadas are made with a simple flour dough that’s rolled, filled, and baked or fried. While delicious, making the dough from scratch can be time-consuming. This version uses store-bought puff pastry to create an even more spectacular texture – think shatteringly crisp, buttery layers wrapped around a warmly spiced beef filling. The best part? These bake in the oven, making them a much easier and less messy alternative to traditional fried empanadas.

Whether you’re hosting a party, looking for a fun weeknight dinner, or just craving something savory and satisfying, these puff pastry beef empanadas are guaranteed to be a hit. Let’s get cooking!

How to Make Easy Puff Pastry Empanadas

These savory empanadas are incredibly simple to make. Follow these steps for perfectly golden, flaky results every time.

Step 1: Cook the Filling

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.

Add the ground beef to the skillet. Break it apart with a spoon and cook for 8-10 minutes until browned and cooked through. Drain any excess fat if needed.

Add the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 1-2 minutes until the spices are toasted and fragrant. Stir in the tomato sauce (or salsa) and green olives (if using). Cook for another 2-3 minutes until the liquid has reduced and the mixture is thick. Remove from heat and let the filling cool completely. This step is important – a hot filling can melt the pastry butter.

Step 2: Prepare the Puff Pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lightly flour your work surface and roll out the thawed puff pastry sheets slightly to smooth out the creases. Cut each sheet into 4 equal squares, giving you 8 pieces total. For a more traditional empanada shape, you can cut the pastry into circles using a 5-inch cookie cutter or bowl.

Step 3: Fill and Seal the Empanadas

Place a spoonful (about 1/4 cup) of the cooled beef filling onto one half of each pastry square (or circle), leaving a 1/2-inch border around the edges. Sprinkle a little shredded cheese over the filling.

Brush the edges of the pastry with a little water to help seal them. Fold the pastry over the filling to form a triangle (if square) or a half-moon (if circle). Press the edges firmly together with a fork to seal completely. This not only seals the empanada but also creates a decorative edge.

Place the empanadas on the prepared baking sheet, leaving some space between each one for expansion.

Step 4: Egg Wash and Bake

In a small bowl, whisk the egg with the milk or water. Brush the tops of each empanada generously with the egg wash. This gives them that beautiful glossy, golden-brown finish.

Use a sharp knife to cut 2-3 small slits on top of each empanada. This allows steam to escape and prevents the pastries from bursting open.

Bake for 16-18 minutes, or until the empanadas are puffed up and deep golden brown. Let them cool on the baking sheet for 5 minutes before serving.

Step 5: Serve

Serve the empanadas warm with salsa, guacamole, or sour cream for dipping. They’re delicious on their own or with a simple salad on the side. Enjoy!

Tips for the Best Beef Empanadas

Keep the pastry cold: Puff pastry needs cold butter to create steam and flaky layers. If your dough gets too warm while assembling, pop it back in the fridge for 10-15 minutes before baking.

Let the filling cool completely: A hot filling will melt the butter in the puff pastry before it hits the oven, resulting in soggy, dense pastries. Always let your filling cool to room temperature.

Don’t overfill: While it’s tempting to pack in the filling, too much can cause the empanadas to burst. A moderate amount ensures perfect baking.

Add olives for authenticity: Green olives are a traditional addition to many Latin American empanadas. They add a briny, savory flavor that’s absolutely delicious.

Seal well: Press the edges firmly with a fork to ensure a tight seal. This prevents the filling from leaking out during baking.

Delicious Variations to Try

• Chicken Empanadas: Replace the ground beef with shredded chicken. Add some chopped green chiles and use pepper jack cheese for a spicy kick.
• Black Bean and Corn Empanadas: For a vegetarian version, replace the beef with black beans and corn. Add some chopped cilantro and use queso fresco for a fresh, zesty flavor.
• Picadillo Empanadas: Add raisins, capers, and sliced almonds to the beef filling for a sweet and savory Picadillo-style empanada.
• Spicy Beef Empanadas: Add a chopped jalapeno or a sprinkle of cayenne pepper to the filling for extra heat. Serve with a cooling sour cream dip.
• Breakfast Empanadas: Fill with scrambled eggs, cooked chorizo, and cheese for a delicious breakfast version. Perfect for brunch!

How to Store and Reheat

Storing: Baked empanadas can be stored in an airtight container in the refrigerator for up to 4 days. They’re delicious cold, at room temperature, or reheated.

Reheating: For best results, reheat empanadas in a 350°F oven for 5-7 minutes until warm and crispy again. A toaster oven works great. The microwave will make the pastry soft, so it’s best to avoid it.

Freezing: Unbaked assembled empanadas can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 5-8 minutes to the baking time. You can also freeze baked empanadas and reheat them in the oven when ready.

Frequently Asked Questions