Chilean Beef Empanadas with Peppery Onions

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky pastry pockets filled with spiced ground beef and caramelized onions, baked until golden for a perfect handheld meal. This Chilean-inspired quick recipe (dairy-free), ready in about 65 minutes, pairs all-purpose flour, cold unsalted butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 12, 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.

Prep: 45 min Cook: 20 min Serves 12 Chilean cuisine 280 cal/serving

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Ingredients

2 cups all-purpose flour
1/2 cup cold unsalted butter
1/4 cup ice water
1 pound ground beef
1/2 cup yellow onion
2 cloves garlic
1/2 cup diced tomatoes
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil

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Instructions

Step 1: In a food processor, pulse 2 cups all-purpose flour with 1/2 teaspoon salt until combined. Add 1/2 cup cold unsalted butter and pulse until pea-sized crumbs form. Gradually add 1/4 cup ice water until dough comes together, then form into a disc and refrigerate for 30 minutes.
Step 2: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sauté 1/2 cup finely diced yellow onion and 2 minced garlic cloves for 5 minutes until golden. Add 1 pound ground beef, breaking it apart, and cook for 8 minutes until browned. Stir in 1/2 cup diced tomatoes, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes. Simmer for 3 minutes until liquid evaporates.
Step 3: Preheat oven to 375°F. Roll chilled dough into 1/8-inch thickness on a floured surface. Cut into 6-inch circles. Place 3 tablespoons filling in the center of each circle, fold over, and crimp edges with a fork. Place on a parchment-lined baking sheet. Bake for 20 minutes until deep golden brown.