Prepared With


Beef Empanadas


1 package of puff pastry
1 lb ground beef
1 large onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp Frank’s hot sauce
1 tsp ground cumin
1 tbsp brown sugar
salt and pepper to taste
½ tsp dry oregano
1 tsp smoked paprika
½ cup beef broth
1 egg for egg wash


In a medium skillet heat olive oil and add ground beef to it. Saute the ground beef until fully cooked, breaking it up with a wooden spoon. Add onions and garlic to it and continue sauteing until onion is cooked through. Add hot sauce, the rest of the spices and herbs, and beef broth. Mix well and cook until broth has almost completely evaporated. However make sure you don’t evaporate it completely, because you want the meat pies to be moist.
Preheat oven to 425 F degrees and line a baking sheet with parchment paper.
Roll out the pastry if using the Tenderflake puff pastry, otherwise cut the pastry into 4 inch rounds with a 4 inch cookie cutter. Fill each with a couple tablespoons of meat mixture in the middle of the puff pastry rounds. Fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp. Place the empanadas on the baking sheet. Repeat with remaining puff pastry and meat mixture.
Brush the empanadas with egg wash and bake for about 20 to 25 minutes, or until golden. Serve warm with salsa.

Can't find this product at your store?

Featured Product Recipes

Spicy Popcorn Chicken

InstaPot Thai Curry

Stuffed Crepes

Chicken & Potato Croquettes

Chicken Enchiladas

Lamb Steak with Roasted Red Pepper Sauce