Spiced Beef Pastry Pockets

The first time I made these spiced beef empanadas, I was instantly hooked by the warm aromas filling my kitchen and the crisp golden crusts that seemed to promise comfort in every bite.

I still remember the first time I nailed the filling texture while friends popped by unexpectedly—these empanadas saved the day and became an instant crowd favorite.

Ingredients

• All-purpose flour: I always reach for bleached flour because it gives me the flakiest dough every time.
• Unsalted butter: Keeping it cold and cutting it in with my fingers is key to creating those perfect flaky layers.
• Ground beef: I use lean beef for a juicy filling that’s not too greasy but richly flavorful.
• Spices (cumin, smoked paprika, coriander): These are my secret flavor trio that elevates every bite.
• Fresh parsley: Adds brightness and a pop of color right before assembly.
• Egg: For binding the dough and making that beautiful golden finish with the egg wash.

Instructions

Mix the dough:

Feel the cold butter crumble between your fingers as you mix it into the flour and salt, then add the egg, vinegar, and water to bring it all together into a smooth dough.

Sauté the veggies:

As the onion and pepper soften, your kitchen will fill with a sweet aroma that sets the stage for the savory filling to come.

Brown the meat:

Hear the sizzle when the beef hits the pan; breaking it up finely helps it cook evenly and get that caramelized flavor.

Spice it up:

Adding the cumin, paprika, and coriander releases the deep, smoky notes that make this filling unforgettable.

Simmer to perfection:

Letting the filling simmer thickens the mixture, while the olives and parsley stirred in at the end add fresh bursts of flavor.

Prepare to bake:

Rolling out the dough thinly and cutting perfect rounds is satisfying, and folding each empanada just right makes all the difference.

Seal and bake:

Pressing the edges tight and brushing with egg wash creates those beautiful golden pockets that bake into crisp, flaky treats.

Save Pin

These empanadas have become more than just a snack; they’re the perfect comfort food for gatherings, evoking laughter and stories shared around the kitchen table.

Keeping It Fresh

To keep the empanadas tasting fresh, I like to prepare all the filling ahead of time and refrigerate it; it actually deepens the flavors the next day.

When You're Missing Something

If you don’t have fresh parsley or olives, try a splash of lime juice or a pinch of smoked salt to brighten up the filling—you’ll be surprised how well it works.

Serving Ideas That Clicked

Serving these empanadas with chimichurri or a fresh salsa really brings out the spices and adds a nice tangy contrast.

• Don’t forget to let guests know these are best enjoyed warm right out of the oven.
• Try pairing with a light salad to balance the rich filling.
• Leftovers reheat beautifully in a toaster oven for that fresh crispness.

Save Pin

Thanks for hanging out in the kitchen with me; I hope these empanadas warm your home and heart just like they did mine.

Recipe Questions & Answers

→ What type of meat is best for the filling?

Ground beef is preferred for its texture and flavor, allowing the spices to blend well with the meat.

→ How can I make the dough flaky?

Using cold butter cut into the flour and chilling the dough before rolling helps create a flaky texture.

→ Can I prepare the filling in advance?

Yes, the spiced beef filling can be made ahead and refrigerated to enhance the flavors before assembling.

→ What spices add warmth to the filling?

Ground cumin, smoked paprika, coriander, and a pinch of chili flakes provide a balanced warm spice profile.

→ What are some serving suggestions?

Serve these pockets with chimichurri, fresh salsa, or a crisp salad for a complete flavor experience.