Name: Beef Empanadas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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

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

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Description

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.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F/175°C.
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.
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.
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.
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.
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.

Notes

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.