Beef Empanadas with Flaky Crust

I still remember the first time I made beef empanadas with flaky crust during a late night craving after watching a travel documentary about Argentina and suddenly I felt like I had to create something warm and savory that would remind me of street food adventures and laughter shared around tiny kitchen tables because there’s something comforting about a golden pastry pocket that’s bursting with juicy beef and aromatic spices and every bite feels like a little celebration.

When I finally shared these empanadas with friends they disappeared in minutes and we stood around the kitchen grabbing piece after piece while we chatted and swapped stories and it became clear to me that these beef empanadas with flaky crust weren’t just a snack but a way to bring people together and fill the room with joy and delicious smells and since then they’ve become my go-to recipe whenever I need a quick party appetizer or a cozy dinner treat.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – Brings the rich, hearty base to the filling.
• Onion – Adds sweetness and depth to the beef mixture.
• Garlic – Enhances the savory notes and makes the filling aromatic.
• Green bell pepper – Adds a touch of freshness and mild crunch.
• Tomato paste – Creates a rich, slightly tangy foundation.
• Paprika – Infuses warmth and a subtle smoky flavor.
• Cumin – Lends a warm, earthy flavor that makes the filling irresistible.
• Salt – Highlights all the flavors in the filling.
• Pepper – Adds gentle heat and depth.
• Puff pastry sheets – Create that beautifully flaky, golden crust.
• Egg – Used for brushing to achieve that shiny, golden finish.

Tools You’ll Need

• Skillet – To cook the beef and veggie filling evenly and develop those delicious browned bits.
• Wooden spoon – Perfect for breaking up the beef and stirring everything together.
• Knife – For chopping the onion, pepper, and garlic finely.
• Rolling pin – To roll out the pastry sheets if needed.
• Baking sheet – To bake the empanadas until they’re beautifully golden.
• Fork – To crimp the edges and seal the empanadas securely.
• Pastry brush – For brushing the egg wash over each empanada.

Instructions

Step 1

I start by preheating the oven to 400°F to make sure it’s hot and ready when my empanadas are shaped.

Step 2

Then I heat a skillet over medium heat and add the ground beef and cook it until it’s browned all over breaking it up with a wooden spoon as it cooks.

Step 3

I stir in the onion garlic and green bell pepper and cook everything together until the vegetables are soft and fragrant.

Step 4

Next I add the tomato paste paprika cumin salt and pepper and stir until the beef mixture is thick and nicely coated with all those spices.

Step 5

While the filling cools slightly I roll out the puff pastry sheets and cut out circles about 4-5 inches wide.

Step 6

I place a spoonful of beef filling in the center of each pastry circle and fold it over to form a half-moon shape.

Step 7

Using a fork I press the edges to seal them tightly so none of that juicy filling escapes.

Step 8

I arrange the empanadas on a baking sheet lined with parchment and brush each one generously with beaten egg for that glossy finish.

Step 9

Finally I bake them in the oven for 20-25 minutes or until they’re puffed and beautifully golden brown.

Tips

If you want an extra flaky crust I recommend chilling the assembled empanadas in the fridge for about 10 minutes before baking. I also sometimes add a little bit of shredded cheese inside for a melty surprise. And if you love spice like I do a pinch of chili flakes in the beef mixture makes them even more exciting!

Ways to Serve

I love serving these beef empanadas with flaky crust alongside a fresh green salad or a zesty chimichurri sauce for dipping. They also make a fantastic party appetizer or a quick handheld dinner on busy nights. Sometimes I even serve them with a dollop of sour cream or a spicy salsa for an extra kick.

Frequently Asked Questions

Can I freeze beef empanadas with flaky crust?

Yes you can! I like to freeze them unbaked on a tray first then transfer to a bag. Bake straight from frozen adding a few extra minutes.

Can I use a different meat for beef empanadas with flaky crust?

Definitely! Ground turkey chicken or even a plant-based alternative work great.

How do I keep beef empanadas with flaky crust from opening while baking?

Make sure to seal the edges well with a fork and don’t overfill them. Also chilling before baking helps hold their shape.

See You in the Kitchen

I hope you give these beef empanadas with flaky crust a try! They’re such a comforting and fun recipe to make and I’d love to hear how yours turn out. Share your photos and tag me so we can celebrate your delicious creations together!

Happy Cooking!

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