Knife-cut beef empanadas

Ingredients

• 500 groast beef
• 1onion
• ½red pepper
• ½green pepper
• 2eggs
• 1spring onion
• 45 ml (3 tbsp)oil
• 10 ml (2 tsp)salt
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)chilli flakes
• 24empanada pastry discs

Instructions

1. 1

   Cook the vegetables

   Peel and chop the onion. Halve the peppers, remove their seeds and ribs, then cut them into strips and small pieces. Finely chop only the white part of the spring onion and set the green part aside. Heat the oil in a large frying pan over a medium heat, add all the chopped vegetables and cook, stirring, for about 5 minutes, until the onion is translucent.

2. 2

   Add the beef

   Cut the beef into strips, then small cubes, and add it to the pan. Season with the salt, paprika, cumin and chilli flakes. Stir well and cook for about 10 minutes, taking care not to overcook the beef so it stays juicy and tender.

3. 3

   Cool the filling

   Take the pan off the heat and transfer the mixture to a dish to cool. Once cool, mix in the chopped eggs and the chopped green part of the spring onion.

4. 4

   Fill the discs

   Dampen the edge of an empanada disc with water and place a spoonful of filling in the centre. Bring the edges together and press to seal, then crimp the edge. Repeat with the remaining discs and filling.

5. 5

   Bake the empanadas

   Arrange the empanadas on a baking tray. Bake in a hot oven at 220°C for 10–15 minutes. Remove from the oven and serve.

What are knife-cut beef empanadas?

Empanadas are filled pastries found in many food traditions across Spain and Latin America, with distinct regional doughs and fillings. This version has a savoury beef filling seasoned with paprika, cumin and chilli.

Knife-cut beef: Cutting the roast into small cubes rather than using mince gives the filling a more substantial texture. Softened peppers and onion, plus egg and spring onion, round it out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 8g protein, 13g carbs, 7g fat.

The pastry discs provide most of the carbohydrates, while the beef contributes most of the protein. Oil, beef and pastry account for much of the fat, with the egg adding a little more protein and fat. Pair an empanada or two with a generous salad or vegetables for a more balanced plate.

Build flavour in the pan

Vegetables first: Cooking the onion and peppers for about 5 minutes softens them and lets their flavours form the base of the filling. Keep the heat at medium so they turn translucent without catching.

Spices with beef: The paprika, cumin and chilli flakes season the meat as it cooks. Stir well so the pieces are evenly coated.

Keep the filling tender

Small, even pieces: Cut the beef into similarly sized cubes so it cooks at a similar rate. The method calls for about 10 minutes in the pan; avoid cooking it for longer than needed, as it can become dry.

Cool before filling: Let the cooked mixture cool before adding the chopped egg and spring onion greens. This also makes the filling easier to handle when assembling the pastries.

Seal each pastry well

Fill sparingly: Place a spoonful in the centre of each disc, leaving enough clear edge to bring the pastry together. Too much filling can make sealing difficult.

Press, then crimp: Dampen the edge with water, press the two sides together firmly and finish with a crimp. Check for gaps before arranging the empanadas on the tray.

Know when they are ready

Hot oven: Bake at 220°C for 10–15 minutes, as directed. Since ovens and pastry discs can vary, use the stated time as a guide and check that the pastry is cooked and coloured before taking them out.

Serve them simply

These empanadas are easy to serve warm as a snack or as part of a meal. A crisp green salad or sliced tomatoes make a fresh contrast to the rich beef filling.

Recipe notes & tips

• Cut the beef into small, even cubes so it cooks consistently.
• Keep the green part of the spring onion aside until the filling has cooled.
• Let the filling cool before assembling so it is easier to portion.
• Use just a spoonful of filling per disc to leave room to seal the edges.
• Press the pastry edges firmly together before crimping.
• Check the empanadas at the 10-minute mark, as the method gives a 10–15-minute baking window.

Variations

• More heat: Increase the chilli flakes slightly if you prefer a spicier filling.
• Milder filling: Leave out the chilli flakes for a gentler flavour.
• Extra herbs: Add chopped parsley to the cooled filling for a fresh note.
• Different peppers: Use two halves of the same pepper colour if that is what you have.
• Serve with salad: Add a dressed green salad alongside for freshness.

Common mistakes to avoid

• Overcooking the beef: It can lose its tenderness; cook it for about 10 minutes and avoid leaving it in the pan longer than needed.
• Filling while hot: Hot filling is harder to handle; cool it before adding the egg and assembling.
• Overfilling the discs: The edges may not seal; use a spoonful and leave a clear border.
• Skipping the water: Dry edges may not stick together; lightly dampen the pastry before sealing.
• Leaving gaps in the seal: Filling can escape during baking; press the edges firmly together before crimping.

How to store

Cool leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in an oven until hot throughout; this helps the pastry stay firmer than reheating in a microwave.

Frequently asked questions