Delicious, flakey, and stuffed full of beef, these freezer friendly beef empanadas are the perfect snack! Prep these freezer friendly beef empanadas ahead of time, freeze them, and then pop them into the oven whenever you're ready to eat them!
Cuisine Meal Prep
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
2boxesPresident's Choice Butter Puff Pastry
1/2red bell pepperseeded and diced
1/2large onionfinely chopped
salt, pepper, garlic powder
1poundlean ground beef
2hard-boiled eggroughly chopped
Prep heat the oven to 400F.
Roll out the puff pastry and cut out circles (I used a bowl to trace with a knife, a bit more than 4 inches across). Note: the first sheet of pastry will get you 4 circles. Then re-roll the pastry dough left over to make another sheet to cut circles out of.
After I was done cutting the circles (you can also buy pre-cut ones), I popped them into the fridge and got started on the filling.
With some canola oil in the pan, I cooked the onions until it's soften and then added the red peppers.
Next add the canned tomatoes, a pinch of salt, and a pinch of pepper.
Letting the canned tomato cook for a bit, stir in the ground beef and the smoked paprika and garlic powder. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly.
Let the beef cook a bit longer if there's still liquid left to evaporate and then add in your boiled eggs.
Place 1-2 tablespoons of the ground beef filling in the centre of the puff pastry and fold the circle in half. (Add more or less filling, depending on the size of your circles). Pinch and fold the edges to seal them.
Optional: Place in the freezer separately to freeze them before putting it in a container together.
Placing them on a sheet pan (either lined or sprayed down with non-stick) with a room in-between them as they'll puff up, brush on an egg wash before baking it until it's lightly browned, around 15 minutes.