Knife-cut beef empanadas

Ingredients

• 750 gbeef
• 12empanada pastry discs
• 3onions
• 2peppers
• 2 clovesgarlic
• 2potatoes, boiled and diced
• 1 tspground chilli
• 1 tsp, plus a pinchsalt
• As neededoil

Instructions

1. 1

   Prepare the vegetables

   Cut the onions and peppers into medium-sized pieces so they remain noticeable in the filling. The original recipe uses one green and one red pepper, though either colour can be used on its own. Cut the garlic to your preferred size; avoid chopping it too finely.

2. 2

   Cook the vegetables

   Heat some oil in a frying pan or saucepan. Add the onion with a pinch of salt and cook for a few minutes, then add the peppers. Cook everything for about 10 minutes, then take the vegetables out of the pan and set aside.

3. 3

   Cook the beef

   Add oil to the pan, then add the beef and season it with the ground chilli. Cook until the beef is cooked through.

4. 4

   Add garlic

   Season the cooked beef with a pinch of salt and add the garlic. Cook for a few more minutes, then remove the pan from the heat.

5. 5

   Mix the filling

   Return the vegetables to the pan and mix them with the beef. Add the cooked, diced potato.

6. 6

   Fill and seal

   Place some filling on an empanada pastry disc. Bring the edges together to seal it, then crimp the edge to close the empanada.

7. 7

   Bake until golden

   Preheat the oven to a high temperature, above 230°C. Arrange the empanadas on a baking tray. If you like, prick the tops with a fork or knife to let steam escape and help prevent them opening. Bake for 20 minutes, or until golden.

8. 8

   Serve the empanadas

   Take the empanadas out of the oven and enjoy them.

What are knife-cut beef empanadas?

Empanadas are filled pastries found in many Latin American cuisines, with regional variations in their dough, fillings and sealing styles. This version has a savoury filling of beef, vegetables and potato inside ready-made pastry discs.

Knife-cut beef: the name points to the hand-cut pieces of beef, which give the filling a more substantial texture than finely minced meat. Medium-cut onion and peppers add distinct bites alongside the potato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 16g protein, 28g carbs, 15g fat.

The pastry discs and potatoes provide most of the carbohydrates, while the beef contributes most of the protein. Beef and pastry also supply much of the fat; serve an empanada with a generous salad or other vegetables to balance the plate.

Build flavour in stages

Onion and peppers: cooking them first softens their edges and brings their flavours together before they meet the beef. The recipe suggests using both green and red pepper for colour, but says one variety is fine too.

Beef and garlic: cook the beef with ground chilli, then add the garlic near the end. This keeps the garlic from spending the whole cooking time in the pan.

Keep the filling textured

Medium pieces: cut the onion and peppers neither too small nor too large, so they remain noticeable in each bite. The garlic can be cut to your preference, though the recipe recommends not mincing it too finely.

Diced potato: fold in the boiled potato after combining the beef and vegetables. Mix gently enough to keep the cubes distinct rather than mashing them into the filling.

Seal each pastry disc well

Filling: place enough on each disc to make a generous parcel, but leave room around the edge to seal it. The recipe gives no measured filling amount, so divide it across the 12 discs by eye.

Crimping: press the edges together first, then crimp to close. Pricking the tops is optional; it provides an opening for steam and may help the pastry stay sealed during baking.

Use colour as your cue

Oven: preheat it to above 230°C, as the recipe specifies a high temperature. Bake the empanadas for 20 minutes, checking for a golden surface.

Doneness: the filling should already be cooked before it goes into the pastry. If the pastry needs more colour, use its appearance as the recipe's final cue rather than relying only on the timer.

Serving ideas

Fresh contrast: serve the hot empanadas with a crisp green salad or sliced tomatoes to bring a fresh element to the plate. These simple sides complement the rich pastry and savoury filling.

For a fuller spread, offer a mild dipping sauce or extra chopped vegetables alongside. Let the empanadas cool briefly before serving, as the filling will be very hot.

Recipe notes & tips

• Cut the onion and peppers into similarly sized medium pieces so they cook evenly.
• Keep the garlic in small pieces rather than mincing it to a paste.
• Let the cooked filling cool a little before putting it on the pastry discs.
• Leave a clear edge around the filling so the pastry can seal properly.
• Prick the tops if you want steam to escape during baking.
• Check for a golden pastry surface at the 20-minute mark.

Variations

• Pepper choice: use green and red peppers together for colour, or choose just one.
• Milder filling: reduce the ground chilli to suit your preferred level of heat.
• Herb note: add chopped parsley to the filling for a fresh savoury accent.
• Pastry finish: brush the sealed empanadas with beaten egg for a shiny top.
• Serving side: pair them with a crisp salad or sliced tomatoes.

Common mistakes to avoid

• Overfilling the discs: leave space at the edges so you can seal and crimp them securely.
• Poorly sealed edges: press the pastry together before crimping to help keep the filling inside.
• Very finely chopped vegetables: use medium pieces so the onion and peppers remain noticeable.
• Adding garlic too early: add it after the beef is cooked and cook for only a few more minutes.
• Skipping the preheat: bring the oven above 230°C before putting in the tray.
• Relying only on the timer: check that the pastry is golden after about 20 minutes.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in an oven until hot throughout; this helps the pastry regain some crispness.

Frequently asked questions