Britany Statt

Cook time:
1 Rating
Savory pies you can eat on the go!


  • 2 Tbsp olive oil
  • 1 lb ground beef, extra lean
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 1/2 cup beef broth
  • 1 Tbsp brown sugar, packed
  • 2 Tbsp hot sauce
  • 4 sheets puff pastry
  • 1 egg, for wash


  1. In a medium skillet heat the olive oil and add the ground beef. Saute the ground beef until no longer pink, breaking it up with a wooden spoon. Add the onion and garlic and continue sautéing until the onion is soft and translucent. Add the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar and hot sauce to the skillet and stir. Cook for a couple more minutes then remove from heat and let the meat mixture cool until it comes to room temperature.
  2. Roll out puff pastry sheet so that it’s long enough to cut 6 circles. Using a 4 inch cookie cutter or bowl, cut 6 circles. Fill each pastry round with 1 tablespoon of meat mixture in the middle. Brush half of the pastry round edge with egg wash, then 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 the edge. Place onto a baking pan and repeat with remaining ingredients.
  3. Poke holes in each empanada using a fork then brush the empanadas with the egg wash and bake for 5 minutes at 400⁰F or until golden brown. Serve warm with salsa or salsa verde.