Beef Empanadas

Dairy-Free, Peanut-Free, Fish-Free, Shellfish-Free, Nut-Free


Main Course

Prep Time:

45 Minutes

Cook Time:

35 Minutes


10 Empanadas




Kristina Koslosky


Our Beef Empanadas are made of crispy golden pastry with a beef-vegetable medley inside.


    Dough Ingredients
    2 1/2 cups flour
    1/2 tsp. salt
    1/2 cup unsalted butter, chilled & cut into 1/4 inch cubes
    2 eggs or equivalent
    1/3 cup ice water

    Filling Ingredients
    3 tbsp. olive oil
    1 small potato
    1 lb. ground beef
    1 small white onion
    1/2 red pepper
    1/2 green pepper
    1 celery rib, diced
    1 carrot, diced
    1/2 cup peas
    2 garlic cloves
    1 tsp. oregano
    1 tsp. salt
    1/2 tsp. red pepper flakes
    1/2 tsp. pepper
    1/2 tsp. cumin
    2 tbsp. tomato paste
    1/2 cup beef broth
    1/2 cup Monterey Jack vegan shreds


1. Prepare the dough. Add flour and salt to food processer. Add buttery spread, eggs, and ice water. Pulse until mixture resembles course crumbs. Add 1 tbsp. of ice water at a time until the dough comes together. Shape dough into a ball, wrap in plastic wrap, and place in refrigerator for at least 30 minutes.
2. Bring a pot of water to a boil. Dice the potato into small cubes. Add to boiling water and cook for 4 minutes until fork tender. Drain and place in large bowl.
3. In a large skillet or cast iron, cook the beef. Remove from heat and add to large bowl with potatoes. Add the diced onion, peppers, celery, and carrots to skillet. Cook for about 6-8 minutes until veggies are tender. Add the peas, garlic cloves, and seasoning. Cook for another 1-2 minutes. Stir in tomato paste and beef broth until combined. Transfer veggie mixture to bowl with beef and potatoes. Add vegan shreds and mix to combine
4. Remove the dough from the refrigerator. Separate into 10 equal balls. On a lightly floured surface, roll each ball into a 5" wide circle. Spoon the mixture onto one side of the dough round. Fold the dough in half over the filling. Using a fork, firmly press and seal the edges together. Repeat this process until dough is sealed. Place on a cookie sheet lined with parchment paper.
5. Preheat oven to 375 degrees. Brush with egg (suubstitute melted buttery spread if needed).
6. Bake for about 35 minutes until golden brown.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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