Freezer Friendly Beef Empanadas

Ingredients

• 2 boxesPresident's Choice butter puff pastry
• 45 ml (3 tbsp)rapeseed oil
• ½red pepper, deseeded and diced
• ½ largeonion, finely chopped
• 240 ml (1 cup)tinned tomatoes
• to tastesalt
• to tasteblack pepper
• to tastegarlic powder
• 454 g (1 pound)lean beef mince
• 15 ml (1 tbsp)smoked paprika
• 2hard-boiled eggs, roughly chopped
• 1egg

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Cut pastry circles

   Roll out the puff pastry and cut it into circles a little larger than 10 cm (4 inches) across, using a bowl as a guide if helpful. The first sheet should yield about 4 circles; gather and re-roll the scraps to cut more.

3. 3

   Chill the pastry

   Once the circles are cut, place them in the fridge while you prepare the filling. Pre-cut pastry circles can also be used.

4. 4

   Cook the vegetables

   Heat the rapeseed oil in a pan and cook the onion until softened. Add the diced red pepper.

5. 5

   Add tomatoes

   Stir in the tinned tomatoes with a pinch of salt and a pinch of pepper.

6. 6

   Brown the beef

   Let the tomatoes cook briefly, then add the beef mince, smoked paprika and garlic powder. Cook until the beef is browned, stirring occasionally so it cooks evenly.

7. 7

   Finish the filling

   If liquid remains, cook the beef a little longer to let it evaporate. Stir in the chopped hard-boiled eggs.

8. 8

   Fill and seal

   Put 1–2 tablespoons of filling in the centre of each pastry circle, adjusting the amount to suit the circle size. Fold each circle in half, then pinch and fold the edges to seal.

9. 9

   Freeze if desired

   For easier storage, freeze the empanadas separately before transferring them to a shared container.

10. 10

    Brush and bake

    Arrange the empanadas on a lined or non-stick-sprayed baking tray with space between them, as they will puff up. Beat the egg and brush it over the pastries, then bake for about 15 minutes, until lightly browned.

What are beef empanadas?

Empanadas are filled pastries found in many food traditions, with fillings and pastry styles that vary by region. This version uses ready-made puff pastry rather than a traditional pastry dough, making it especially convenient for batch preparation.

The filling combines beef, tomato, pepper and smoked paprika, with chopped hard-boiled egg for extra richness. Folding the pastry into half-moons makes each one easy to seal and portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 9g protein, 19g carbs, 19g fat.

The pastry supplies much of the carbohydrate and fat, while the beef and eggs provide most of the protein; the oil adds further fat. Pair an empanada with vegetables or salad to add freshness and balance the plate.

Choosing the pastry

Puff pastry: Keep the cut circles chilled while you prepare the filling so the pastry stays easier to handle. Re-roll the scraps gently to use up the pastry without compressing it too much.

Getting the filling right

Vegetables first: Soften the onion before adding the pepper, then give the tomatoes a little time in the pan. This helps the vegetables start cooking before the beef goes in.

Beef and paprika: Stir the mince as it browns so it cooks evenly. Let excess liquid evaporate before adding the chopped egg, otherwise the filling can make the pastry harder to seal.

Sealing each empanada

Filling amount: Use 1–2 tablespoons as a guide, adjusting for the size of each circle. Leave a clear border around the filling so the pastry edges can meet.

Edges: Fold the circle over and pinch the edges closed, then fold them to secure the seam. A firm seal helps keep the filling inside as the pastry puffs.

Baking and browning

Give the pastries room on the tray because puff pastry expands in the oven. The egg wash helps the tops colour; bake at 200°C (400°F) for about 15 minutes, checking for a lightly browned finish.

Making a freezer batch

Freeze the shaped empanadas separately first, then move them into a container once firm so they are easier to store individually. The recipe does not specify a baking time from frozen, so check that they are cooked through and browned if baking them without thawing.

What to serve alongside

Serve the empanadas with a crisp green salad or cooked vegetables for a more complete plate. A tomato-based dip or a simple yoghurt dip can also work alongside the smoky beef filling.

Recipe notes & tips

• Keep the pastry circles in the fridge while you make the filling so they remain manageable.
• Let excess liquid cook off before adding the chopped hard-boiled eggs.
• Use a little less filling if a pastry circle is small, leaving enough edge to seal it.
• Pinch and fold the seam firmly to help prevent filling from escaping.
• Space the pastries apart on the tray so the puff pastry has room to rise.
• Freeze the shaped empanadas separately before packing them together.

Variations

• More pepper: Add extra diced red pepper for a sweeter vegetable note.
• Herby filling: Stir chopped parsley into the filling after cooking.
• Extra spice: Add chilli flakes with the smoked paprika for more heat.
• Cheesy centre: Add a small amount of grated cheese to each empanada before sealing.
• Different mince: Use lean turkey mince in place of beef and cook it through before filling.

Common mistakes to avoid

• Wet filling: Cook off excess liquid before adding the egg so the pastry is easier to fill and seal.
• Overfilling: Use 1–2 tablespoons as a guide and leave a clean border around the filling.
• Warm pastry: Chill the circles while making the filling to keep them easier to handle.
• Loose edges: Pinch and fold the seam firmly so it stays closed during baking.
• Crowded tray: Leave gaps between pastries because the puff pastry rises as it bakes.
• Overbaking: Check around the 15-minute mark and take them out once lightly browned.

How to store

Freeze the shaped empanadas separately before transferring them to a sealed container. Once baked, refrigerate leftovers in a covered container and eat within 3 days; reheat in an oven until hot throughout to help restore some crispness.

Frequently asked questions