Beef Empanadas - Ontario Beef
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Beef Empanadas

Beef Empanadas

  • Author: Ontario Beef
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: 10-12 empanadas 1x
  • Category: Kid-friendly


Pre-made puff pastry makes pulling together these Beef Empanadas quick and easy. Kids will love this hand-held protein-rich snack. Serve with sour cream and salsa.



1 tbsp (15 mL) olive oil

3/4 lb (340g) lean ground beef

1 small onion, finely chopped

½ cup (125 ml) canned black beans, drained and rinsed

1 clove garlic, minced

1 small tomato, diced

1 tbsp (15 mL) tomato paste

1 tsp (5 mL) each ground cumin, smoked paprika, and smoked chipotle chili powder

¼ tsp (1 mL) each salt and pepper

1 package frozen puff pastry sheets (2 sheets per package), thawed

1 egg, beaten


  1. Preheat oven to 350°F/175°C.
  2. In a large skillet over medium-high heat, add olive oil. Add ground beef and cook, breaking up large chunks, until browned starting to brown; about 2-3 minutes. Add onion and continue to cook until beef is cooked through; about 3-4 minutes.
  3. Add beans, garlic, tomato, tomato paste, cumin, paprika, salt and pepper. Stir until well combined and warmed through. Set aside and allow to cool slightly before assembling.
  4. Place 1 sheet of thawed puff pastry on a lightly floured surface. Using a rolling pin, roll pastry into a square; 10×10 inches (25×25 cm). Using a 4.5-inch (10 cm) round biscuit cutter, stamp out 4 rounds. Bring leftover pastry together and roll out again. Continue stamping until you can no longer stamp rounds. Repeat with remaining sheet.
  5. Place pastry rounds on a large baking sheet lined with parchment. Brush edges of the pastry with egg wash. Add about ¼ cup (60 ml) of the beef mixture to one side of each round. Fold pastry over the filling and press around edge with a fork to seal. Brush the top with egg wash.
  6. Bake for 30-35 minutes until tops are golden brown. Remove from oven and serve as a snack with sour cream and salsa or alongside a salad for a complete meal.


  • Store-bought dough allows you to make these empanadas quickly and easily. For a more authentic empanada, try making your own dough from scratch.
  • These empanadas can be made ahead of time, frozen for up to 1 month, and popped in the oven when ready to serve.
  • If you have leftover meat filling simply serve it over rice or freeze it for up to 1 month.
  • If you are looking to increase the spice level of this dish add 1 tsp of hot red pepper flakes in step #3.
  • Not a fan of beans? Omit the beans and add a small diced green pepper instead.
  • For a larger empanadas use a 6-inch (15 cm) round biscuit cutter.


  • Serving Size: 1
  • Calories: 223
  • Sugar: 1.5 g
  • Sodium: 135 mg
  • Fat: 13.9 g
  • Carbohydrates: 15.9 g
  • Fiber: 1.7 g
  • Protein: 7.9 g
  • Cholesterol: 34 mg