Ingredients

Check off ingredients as you go

For about 20 empanadas

• 3 puff pastry sheets

For the filling

• 500g (1 lb) ground beef
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced, or 1 tbsp garlic powder
• 2 small red bell peppers, sliced (optional)
• Salt, pepper
• 1 tbsp ground cumin
• 1 tbsp sweet paprika
• 1 tbsp oregano
• A pinch of cayenne pepper (optional)
• 2 tbsp tomato paste
• 1 cup beef broth (or water)
• 1/2 bunch fresh cilantro, chopped
• 4 medium potatoes (optional)

If you change the number of serving, consider adjusting cooking times!

Empanadas are traditionally made with a flour and water dough, but to save time, I used store-bought puff pastry, which works beautifully. If you’d like to make the dough from scratch, you can use the gyoza dough recipe, which is very similar.

Preparing the filling

1. In a preferably non-stick skillet over high heat, brown the ground beef (without oil at first, so it releases its fat) as you would for bolognese sauce. Let it brown while breaking up the meat with a wooden spoon. After 7-8 minutes, when the meat has changed color (browned), set aside.
2. In the same skillet, sauté the onion over medium heat. Add the tablespoon of olive oil. (If using bell peppers, add them now too). If using potatoes, cook them separately in a pot to make mashed potatoes that you’ll add to the filling.
3. Cook the onions for about 10 minutes until softened. Season with salt and pepper, add the tomato paste and spices: cumin, paprika, oregano. Pour in the broth and return the meat to the pan. Continue cooking for about 10 minutes over relatively low heat so the flavors blend without burning. You should get a soft consistency with a slightly caramelized appearance but no excess liquid so your turnovers won’t be too wet. Turn off the heat and add the chopped cilantro (and mashed potatoes if using). Let cool slightly.

Shaping the empanadas

1. Roll out the pastry thinly, cut circles and place 1 tablespoon of filling in the center of each round (no more or you’ll have trouble sealing them and the dough might tear). Fold the dough over to enclose the filling, forming a half-moon. Seal the edges by pinching or using a fork.

2. Place the empanadas on a baking sheet lined with parchment paper. Brush lightly with oil and bake at 190°C (375°F) for about 20 minutes or until the empanadas are golden brown.

Serve hot or warm.

Tips and variations

• You can also add lengthwise-cut green olives, hard-boiled eggs cut in quarters, and potatoes that you’ve cooked and mashed (in this case, add them at the end of step 2, and place an egg quarter in each empanada).
• The filling (as well as the dough) can be prepared one to two days in advance - just take them out of the refrigerator, assemble and bake.
• Filled, unbaked empanadas can be frozen (for up to 3 months). Arrange on a baking sheet until frozen, then transfer to freezer bags.
• You can also deep-fry the empanadas instead of baking them. Fried empanadas should be enjoyed immediately.