Chile-Inspired Spicy Beef Empanadas with Sofrito Filling

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Savory baked empanadas filled with a spicy Chilean-style beef and sofrito mixture, perfect for a flavorful snack or appetizer. This Latin American-inspired beef recipe, ready in about 55 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, finely diced yellow onion
• 1 small, finely diced red bell pepper
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red chili flakes
• 2 tbsp tomato paste
• 1/4 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 12 frozen empanada dough discs
• 1, beaten for egg wash egg

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced medium yellow onion and 1 finely diced small red bell pepper. Sauté for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp red chili flakes. Cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef, breaking it apart with a spoon. Cook for 7-8 minutes until browned and cooked through.
4. Step 4: Stir in 2 tbsp tomato paste and 1/4 cup beef broth. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 5 minutes until mixture thickens and flavors meld. Remove from heat and cool slightly.
5. Step 5: Preheat oven to 400°F. Place 12 frozen empanada dough discs on a baking sheet. Spoon about 2 tbsp of beef filling into the center of each disc.
6. Step 6: Fold dough over to form half-moons and press edges firmly to seal. Brush each empanada with beaten egg.
7. Step 7: Bake for 20-25 minutes until golden brown and puffed. Let cool slightly before serving.