easy Beef Empanadas

These tasty South American treats are fun, easy to make and delicious. This beef empanadas recipe utilizes puff pastry for the ground beef filling to get wrapped up in and baked. Delicious filling wrapped up with the buttery, flakey dough.

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword appetizer, ground beef, puffpastry

Prep Time 30

Cook Time 20

Servings empanadas

Calories 288kcal

Ingredients

1/2 cup broth, wine, or water
1 lb ground beef
1/2 cup chopped, seeded tomato
1 lg onion, diced finely
2 clove garlic, minced
1 tbsp tomato paste
1/2 cup frozen peas
1/2 tsp ground cumin
1/2 tsp ground chili powder
1 tbsp siracha sauce (or comparable hot sauce)
1/2 tsp salt
1/2 tsp pepper
1 lg potato, finely cubed
1 egg well beaten
2 sheets puff pastry

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Instructions

Make the filling.

In a large skillet, on high, saute the ground beef & onions together for about 3 minutes or until the beef is no longer pink and the onions are translucent.
Add the cubed potato, ground spices & minced garlic. Saute on medium-high for 3 minutes or until the garlic is fragrant.
Add the chopped tomato, tomato paste, siracha sauce, & broth or wine.. Simmer, covered for 15 minutes or until the potatoes are done.
Remove the meat mixture from the heat & let cool. If you need the mixture to cool quickly, put it into the fridge.
Stir the frozen peas into the cooled meat mixture right before filling the empanadas.

Create the Empanadas

Preheat the oven to 425 degrees.
Remove your puff pastry from the freezer about 30 minutes before you are ready to fill your empanadas.
Working quickly, roll out your pastry sheet just a bit more so that you can fit 6 4inch circles per sheet.
Use a small bowl, biscuit cutter, or your eyeballs to cut 6 4-inch circles. Put the circles into the freezer to keep cold while you prepare for the next step.
In a small bowl, beat an egg for the egg wash.
Add about 2 tablespoons of filling into the center of each circle.
Use your finger or a pastry brush to brush egg wash onto the edges of the circle (this helps it stick together).
Fold the circle over and pinch the edges together. Try a rope edge or simply use a fork to press the edges together.
Brush the top with the beaten egg.
Bake for 20-25 minutes or until golden brown on top. Don't peek in the first 15 minutes!

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