Mmmmm Beef Empanadas! I don't even feel like I need to preface this post with any witty banter, these bad boys speak for themselves. Baked in delicious Puff Pastry, oh happy day!

These are a great appetizer for a party, the next gameday, tailgate... or do as we are, and have 'em for dinner!

Beef Empanadas

Prep Time

1 Hour 15 Minutes
Cook Time

20 Minutes
Total Time

2 Hour 35 Minutes

Serves 2-4


  • 1 Pound Ground Beef
  • 1/2 small dice Onion
  • 1/2 Cups minced Red Bell Pepper
  • 3 minced Garlic Cloves
  • 1 minced Chipotle Pepper in Adobo Sauce
  • 1 1/2 tsps Cumin Powder
  • 1 tsps Paprika
  • 1 1/4 Cups Tomato Puree
  • 1/2 Cups Water
  • Salt and Pepper (to taste)
  • 1 Package Puff Pastry
  • 1 beaten Egg (mixed with 1 teaspoon of water)
  • 6 oz shredded Cheddar Cheese
  • 1/2 Cups sliced thin on a bias Scallion (green parts only)


  • Remove your puff pastry from the fridge and let thaw. Meanwhile in a large skillet, cook your ground beef until there's no more pink. Drain through a sieve and reserve.
  • In the same skillet add a teaspoon of Olive Oil. Once hot, add in your onion and red bell pepper. Cook about 5 minutes. Add in your garlic, chipotle pepper, cumin and paprika. Cook for another 2 minutes, stirring often so as not to burn the garlic.
  • Now add in your drained meat, tomato puree, and water. Let cook about 15 minutes. Taste and season with salt and pepper. Mix in Scallions.
  • Roll out your puff pastry on a lightly floured surface until it's pretty thin. Using a 4 inch diameter circular cutter, cup out a bunch of circles. Lightly wet the wedges of the circles, put about 1.5-2 Tablespoon of beef filling in the center of the circle, top with a little cheddar cheese, and seal into a half circle shape.
  • Repeat this process of rolling and forming the empanadas until all your filling is used. Place on a silpat or parchment papaer lined baking sheet. Brush the tops with egg wash. Bake in a 400 degree oven for 20 minutes (or until golden brown).